| No violation noted during this evaluation. | 06/16/2015 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Grilled onions left sitting out on counter were at 76°F. Tomatoes in grill prep cooler (upper) were at 44°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Keep the prep cooler lid closed to help maintain proper temperatures.
- TIME AS A PUBLIC HEALTH CONTROL - PLAN APPROVAL AND PROPER METHODS
Observation: No written time as a public health control plan is available for review, or processes were observed that did not properly follow using time as a public health control (such as cooked onions left out for several hours, then put in the cooler for future use).
Correction: Food items out of temperature control shall be discarded and any food improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall be a written policy and followed by all food employees of the establishment.
- CONSUMER ADVISORY (repeated violation)
Observation: An asterik is not next to the animal-derived foods listed on the menu that may be served raw or undercooked that will draw attention to the footnote conumer advisory.
Correction: Provide an asterik next to the animal-derived foods that may be served raw or undercooked.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: The handles to the sugar and cornmeal scoops were laying in the sugar and cornmeal. The scoop for the salt/pepper seasoning was without a handle.
Correction: Store in-use utensils in the food item with handle extended.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST
Observation: The bottles of alcohol behind the bar is stored in an area subject to splash from the handwashing and warewashing sinks.
Correction: Store alcohol bottles in an area not exposed to splash, dust, or other contamination.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: A box of food is stored on the floor in the walk in freezer.
Correction: Store all food items 6 inches above the floor.
- PROPER COOLING METHODS - IN EQUIPMENT
Observation: Tiger sauce in the process of cooling in the walk-in cooler is not in a container that facilitates heat transfer (plastic 5 gallon bucket) and is tightly covered.
Correction: Provide containers that facilitate heat transer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: There was duct tape on the handle of the deep fryer basket.
Correction: Replace or repair basket handle so that non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION
Observation: It was observed that eating utensils are stored or displayed in the drying cup above the dishwashing sink where the food or lip contact surface could be contaminated.
Correction: Invert utensils so that lip contact surface is at the bottom of the drying cup.
|
06/09/2015 | Routine | |
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (repeated violation)
Observation: The concentration of chlorine sanitizer in the spray bottle in the banquet room is well above 200ppm.
Correction: Correct the concentration of chlorine sanitizer to a concentration of 100ppm.
- CONSUMER ADVISORY (repeated violation)
Observation: An asterik is not next to the animal-derived foods listed on the menu that may be served raw or undercooked that will draw attention to the footnote consumer advisory.
Correction: Provide an asterik next to the animal-derived foods that may be served raw or undercooked.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A quaternary ammonium compound test kit is not available for checking sanitizer concentrations for manual warewashing and sanitizing solution for wiping cloths.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage is provided at the men's bathroom handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
|
06/30/2014 | Follow Up | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: An employee was observed cutting lemons with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The chlorine sanitizer concentration for the dishwasher is 0.
Correction: Repair the dishwasher so it provides the appropriate concentration of sanitizer. Use the compartment sink to sanitize ware until the dishwasher is repaired.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED
Observation: The concentration of chlorine sanitizer in the spray bottle in the banquet room is well above 200ppm.
Correction: Correct the concentration of chlorine sanitizer to a concentration of 100ppm.
- CONSUMER ADVISORY (repeated violation)
Observation: An asterik is not next to the animal-derived foods listed on the menu that may be served raw or undercooked that will draw attention to the footnote consumer advisory.
Correction: Provide an asterik next to the animal-derived foods that may be served raw or undercooked.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A quaternary ammonium compound test kit is not available for checking sanitizer concentrations for manual warewashing and sanitizing solution for wiping cloths.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: The kitchen handwashing sink is cluttered with dirty ware.
Correction: Keep the handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: The handle to the scoop is laying in the flour.
Correction: Store in-use utensils in the food item with handle extended.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: A wiping cloth was observed laying on the bar cutting board.
Correction: Store wet wiping cloths in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: A bag of onions is stored on the floor of the kitchen.
Correction: Store all food items 6 inches above the floor.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - ORIGINAL CONTAINER
Observation: Straws are stored unprotected/uncovered on the bar, subject to customer and enviromental contamination.
Correction: Store straws in a protected manner so they are not subject to contamination.
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage is provided at the men's bathroom handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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06/25/2014 | Routine | |
Restaurant representatives - add corrected or new information about Yardarm Bar & Grill, 920 Erie St, Racine, WI 53402 »