Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation:Thermometers were unable to be located in the kitchen refrigerator and basement refrigerator.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation:Observed raw shell eggs stored with and above ready to eat vegetables and other foods in kitchen refrigerator, and raw beef stored above beverage containers in beer cooler.
Using a handwashing sink- operation and maintenance Observation:Observed soiled cutting board, utensils and wine toppers in designated handsink, removed, corrected on site.
Reduced oxygen packaging conducted under a properly prepared HACCP plan, HACCP plan submitted to the Department, and records maintained and available to the regulatory authority Observation:Observed deli meats packed with reduced oxygen packaging, meats are labeled beyond 48 hours.
When to wash Observation:Observed employee handle soiled bottle toppers and utensils then handle clean stemware without washing hands first - corrected on site.
08/07/2015
Regular
Water from a non public water system is sampled and tested at least annually and as required by state water quality regulations Drinking water has not been tested since last year.
Restaurant representatives - add corrected or new information about Winneshiek Wildberry Winery, 1966 337th St, Decorah, IA 52101 »