**Critical Violation 45 C**: 4-101.11 Characteristics.C Clay bowls and plates Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. 4-205.11 Food Equipment, Certification and Classification. FOOD EQUIPMENT and UTENSILS for use in FOOD ESTABLISHMENTS shall meet the published standards for sanitation of an American National Standards Institute (ANSI)-accredited EQUIPMENT CERTIFICATION PROGRAM, or the APPROVAL of the department of health and family services and the department of agriculture, trade and consumer protection. Violation 34 D: 4-302.12 Food Temperature Measuring Devices. (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
Follow up of cooler temperature-the cooler that was 45f is now maintaining 39f
Change of operator/relocation Release 10/12/10 3 compt. sink-Quat sanitizer Food prep sink Handwash sink[several] Bar sinks Mop sink in hall Temperatures grill area drawer 34f, 36f coke cooler 39f prep 38f, insert 41f glass door cooler 39f, True cooler 38f freezer -6f, cooler 34f Discussed application Consumer advisory will be added to menus
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