Wooden Chair The, 1059 Main St, Stevens Point, WI 54481 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- TOXIC SUBSTANCES - SANITIZER CRITERIA
Observation: Linen fresh bleach (that is used in the food establishment to store wiping cloth between uses) sanitizer is not approved. Provide regular unscented bleach
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Correct By: 05-May-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloth used for wiping counters stored in a container of detergent.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 05-May-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST (corrected on site)
Observation: Pitchers of water stored adjacent to the handwashing sink at front waitstation are subject to potential contamination from splash from handwashing
Correction: Store food in areas not exposed to splash, dust, or other contamination. Correct By: 05-May-2015
|
05/05/2015 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: 2 open gallons of milk held in walk in cooler and a container of chicken wild rice soup held in walk in cooler are not date marked with date of opening or date of preparation
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: 17-Jun-2014
- THERMOMETERS - FOOD - ACCURACY (corrected on site)
Observation: Thermometer used in food establishment is not accurate to +/- 2°F (currently reading 100*F).
Correction: Calibrate or replace thermometer. Health inspector calibrated thermometer during inspection. Correct By: 09-Jun-2014
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Salad dressings (ranch, french & vinegarrett) are served at customer tables in a open style caddies (containing all three dressings). Waitstaff indicated dressing is placed on table and then the caddy is rechilled in cooler and reserved to other guest tables. Dressings are subject to potential contamination (coughs, sneezes, contact with guest hands food etc.).
Correction: Change methods or procedures to protect foods from contamination. Either provide protective containers, squeeze bottles, etc. to protect food from potential contamination or limit use of caddy to one guest table and discard remaining dressings, do not reserve. Correct By: 17-Jun-2014
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION
Observation: The top of the dishmachine requires cleaning to remove accumulated debris from surface.
Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils. Correct By: 16-Jun-2014
|
06/16/2014 | Routine | |
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