• Left information regarding consumer advisory needed for burgers and tuna steaks cooked to order. • A couple of missing / broken thermometers in coolers – replace. **CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C • Inside of ice machines. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Violation 45 V: 4-501.12 Cutting Surfaces. • Several cutting boards noted in need of resurfacing / replacement. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Violation 46 L: 4-603.16 Rinsing Procedures. • Warewarsh set up should be as follows: from the left, “clean” drainboard of dish machine, dish machine, dirty drainboard / disposal, dirty drainboard of 4 comp sink, 1st compartment of sink is for pre-wash / handwash (have hose and spigot converter installed), 2nd compartment is for washing (soap), 3rd compartment is for plain water rinse, and 4th compartment is for sanitizing (sanitizer) and food prep if needed (provided a solid barrier is used). Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-SANITIZER solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink, (2) Alternative manual WAREWASHING EQUIPMENT equivalent to a 3-compartment sink as specified in ¶ 4-301.12(C), or (3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT; (B) Use of a detergent-SANITIZER as specified under § 4-501.115 if using: (1) Alternative WAREWASHING EQUIPMENT as specified in ¶ 4-301.12(C) that is APPROVED for use with a detergent-SANITIZER, or (2) A WAREWASHING system for CIP EQUIPMENT; (C) Use of a nondistinct water rinse that is integrated in the hot water SANITIZATION immersion step of a 2-compartment sink operation; (D) If using a WAREWASHING machine that does not recycle the SANITIZING solution as specified under ¶ (E), or alternative manual WAREWASHING EQUIPMENT such as sprayers, use of a nondistinct water rinse that is: (1) Integrated in the application of the SANITIZING solution, and (2) Wasted immediately after each application; or (E) If using a WAREWASHING machine that recycles the SANITIZING solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the SANITIZING solution. Violation 53 Q: 6-501.11 Repairing. • Floor of lower level bar in need of sealing. Wood counter surfaces in need of sealing. The PHYSICAL FACILITIES shall be maintained in good repair. Violation 54 B: 6-202.11 Light Bulbs, Protective Shielding. • Bulb shield or shatterproof bulb needed for bulb over ice machines.
(A) Except as specified in ¶ (B), light bulbs shall be shielded, coated, or otherwise shatter- resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing FOOD in unopened PACKAGES, if: (1) The integrity of the PACKAGES can not be affected by broken glass falling onto them; and (2) The PACKAGES are capable of being cleaned of debris from broken bulbs before the PACKAGES are opened. (C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage. • Ice scoops should be stored in the ice with handle extended or in separate, designated container. During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored: (A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or (F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail food processor) or a food establishment under going a change of operator after February 1, 2001 shall have a certified food manager within 90 days of the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass an approved examination as specified. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code). Certification requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection practices. The certified person may not satisfy the requirement for more than one facility. Prepackaged-off premise, temporary and "special organizations serving meals" restaurant operations and food establishments only processing non-potentially hazardous food or not processing are exempt from this requirement. Certification involves a) taking and passing an approved exam and b) applying for state certification. After the exam is taken and passed, the individual must apply for state certification by submitting all of the following: Proof of passing one of the exams with an official written statement/document from the testing organization; a check or money order for $10.00 made out to the Department of Health and Family Services; and a completed application. The "Food Manager's Certificate" expires five years after the date of issue, and may be renewed if the certified manager successfully completes a recertification training course. You may obtain information about courses and exams from the following organizations: Wisconsin Restaurant Association, 608-270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha County Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College, 414-297-7462; Gasser and Associates, 608-267-7189; Food Concepts, Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.
Check # 1261 in the amt. of $750 paid for license and pre-license inspection fee. Low-temperature dish machine - BDS chlorine destainer - 100ppm + four-compartment sink. Temperatures taken at time of inspection: True upright cooler - 38f True upright freezer - 10f Glass-door cooler - 38f Salad prep coolers - 38f, 41f Grill-line glass-door cooler - 41f (tuna salad) Cooler drawers - 41f, pasta / crawfish Large cooler drawers - 39f Walk-in cooler - 37f Bar coolers - 33f - 38f Basement "bar" cooler - 35f Basement chest freezers - 0f, (-)3f, 4f, 0f
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