Critical: PHF/TCS, HOT HOLDING (corrected on site) (repeated violation) Observation: The hot dog was 120 f, the brat was 120 f, Italian was 125 f at the start of the inspection. The food was heated in the microwave to heat the food up. At the end of the inspection the hot dog was 169 f, the brat was 183 f, and the Italian was 167 f.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Heat the food items on some type of cooking units before they are placed on the roller.
IN-USE UTENSILS, BETWEEN USE STORAGE Observation: The ice scoop was stored on top of ice machine.
Correction: Store ice scoop in the container on top of the ice machine.
NON-FOOD CONTACT SURFACES - CLEAN Observation: The microwave oven in the back area and the ledge inside the ice machine was soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
07/23/2015
Routine
Critical: PHF/TCS, HOT HOLDING (corrected on site) Observation: Hot dogs, Polish sausage and breakfast sandwich in hot hold units is hot held below the allowed 135°F. The units were turned up.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) Observation: Cheese and potato salad in the back reach-in cooler are not date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Correct By: 07-Jul-2014
Critical: TOXIC SUBSTANCES - STORAGE (corrected on site) Observation: Sternos stored over the warewash sink.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Correct By: 07-Jul-2014
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