Wasons Supper Club, W21282 54 & 93 Hwy, Galesville, WI 54630 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Sliced onions in walk in cooler door was not date marked, pasta salad in cooler door had exceeded date mark. [Describe].
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: 30-Mar-2016
|
03/30/2016 | Routine | |
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Some noodle salads have exceeded their date marks or is not provided with a date mark.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. These items were discarded at time of inspection
- CONSUMER ADVISORY
Observation: The consumer advisory on menu is missing an (*) and footnote for each item/page
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. See below.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 04-Dec-2013
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored in solution holding NO SANITIZER.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Adjust auto feed so that a proper sanitizing concentration is maintained (chlorine - 50-100 ppm) IMMEDIATELY.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED
Observation: The following pieces of equipment are NOT easily cleanable: wood shelving used for drying of dishes, the open shelved wood table in the grill area, WI Cooler surfaces an the zero zone shelving components.
Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices. Replace the wood shelving unit for drying dishes and the open faced wood table in the grill area with units that can be cleaned. Refinish all rusted surfaces within and on the WI Cooler and zero zone refrigeration units. Rusted surfaces are NOT easily cleanable and provide great harborage for bacteria.... Correct By: 27-Dec-2013
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The grill line equipment and neighboring tables have encrusted grease and residues on them
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Clean and sanitize ALL surfaces within the immediate grill line area and entire front kitchen Correct By: 06-Dec-2013
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: Wall is deteriorating behind and near the warewashing station
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Refinish this area so all surfaces are cleanable Correct By: 27-Dec-2013
|
11/26/2013 | Routine | |
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