A & W Family Restaurant, 602 E Grand Ave, Wittenberg, WI 54499 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling raw onions used for raw onions on sandwiches and toasted bread with bare hands.
(CORRECTED DURING INSPECTION) Discussed practice of bare hand contact with ready to eat food items and employee immediately changed practices, properly washed hands and gloved.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PHF/TCS, COLD HOLDING
Observation: Sliced tomatoes in the line prep station are cold held at 52°F.
(CORRECTED DURING INSPECTION) Employee disposed of tomatoes. Discussed volume of tomatoes in the bin and covering to maintain 41 degrees and below temperature requirement.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME
Observation: Utensils in manual warewashing operation are not exposed to the chlorine bleach sanitizer for the required amount of time. When tested chlorine level in the approximately 5 gallons of water was less than 50ppm.
(CORRECTED DURING INSPECTION) Discussed estimated 1 cap of bleach per gallon of water to equal 100ppm. More bleach was added to the water/solution and now equals 100ppm.
Correction: Adjust warewashing operation procedures or equipment to assure utensils are exposed to the chemical sanitizer solution for the required time period.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: The dorm-style ("retro") refrigerator behind the counter is not sufficient in capacity to hold foods at 41 degrees and below. Milk, scratch-made ranch and bleu cheese dressings are the potentially hazardous food being stored in this unit.
(CORRECTED DURING INSPECTION) Listed food items were removed and placed in the walk-in cooler.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.
- TOXIC SUBSTANCES - SANITIZER CRITERIA
Observation: A bleach and dish soap solution being used in the front wiping bucket at the food establishment is not approved.
(CORRECTED DURING INSPECTION) Contents of bucket was disposed of and a new bleach-water solution was made at 100ppm, and new wiping cloths were placed in the bucket.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940.
|
11/05/2015 | Routine | |
- Critical: REHEATING FOR HOT HOLDING
Observation: Coney sauce was improperly reheated. It was placed in warmer unit from room temperature.
Correction: Adjust procedures and methods to properly reheat food. Heat foods to re-heat temps prior to placing in a hot holding unit.
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate. Info to be e-mailed to operator for Madison submission.
|
07/15/2014 | Routine | |
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