No violation noted during this evaluation. | 02/03/2016 | Re-inspection | |
- Critical: PHF/TCS, HOT HOLDING (repeated violation)
Observation: Cooked onions in hot box is hot held at 94°F. The onions were voluntarily discarded.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 02-Feb-2016
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Sour cream and Cottage cheese in the wait staff cooler are cold held at 51°F. All potentially hazardous foods were discarded. The parts are on order.
The cheese in the grill cooler is cold held at 45 F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 02-Feb-2016
- FOOD CONTACT SURFACES - SOILED
Observation: The slicer is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The plumbing underneath the ice bin at the bar is clogged.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
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01/26/2016 | Routine | |
No violation noted during this evaluation. | 12/10/2014 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Cheese in the grill prep cooler noted at 49°F. The cheese was placed in the walk-in cooler to cool quickly and ice was placed in the grill prep cooler to help maintain the cheese at 41 F or below.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 10-Dec-2014
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12/03/2014 | Re-inspection | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands after cracking raw shell eggs.
Correction: Hands shall be washed after handling raw animal products. Correct By: 01-Dec-2014
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Mashed potatoes in the hot hold unit is hot held at 74°F. Discussed proper reheating techniques prior to hot holding. Violation corrected during inspection by reheating the mashed potatoes to 165 F on the stove.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING
Observation: Cheese in the cheesecake cooler is cold held at 48°F. The cooler was turned colder.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 01-Dec-2014
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11/24/2014 | Routine | |
No violation noted during this evaluation. | 11/19/2013 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands after handling soiled dishes and before handling clean dishes at the dish machine.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 19-Nov-2013
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink had soiled dishes inside of it during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
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11/11/2013 | Routine | |
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