- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The chlorine sanitizer is at 0ppm in the dish machine.
Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. The 3 compartment kitchen sink will be used to wash and sanitize the dishes until the dish machine is repaired.
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: No thermometer located in the True 3 door prep cooler.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The interior surfaces of the 3 door prep cooler has food debris. The exterior surfaces of the dish machine are soiled. The walls in the dish machine area are soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: The ceiling light shield above the 3 compartment sink is broken causing a gap.
Correction: Repair/replace the light shield or otherwise shatter resistant light bulbs.
|
01/14/2016 | Routine | |
| No violation noted during this evaluation. | 11/07/2014 | Follow Up | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The chlorine sanitizer in the dish machine is at 0ppm.
Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. The 3 compartment sink will be used to sanitize the dishes until the dish machine is repaired. Correct By: 06-Nov-2014
|
10/30/2014 | Routine | |
- Critical: COOLING
Observation: Chicken in prep cooler on the line is not cooling properly and is at 49°F after more than 12 hrs.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Soup in hot hold unit is hot held at 120°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Spaghetti sauce in prep cooler had no date mark with mold present on the food. Beer n Cheese was dated 10/4.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin certified food manager for this establishment.
Correction: Provide a Wisconsin certified food manager and post certification in the food establishment within 90 or a fee of $150 will be assessed for operating without a certified food manager.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Scoop was improperly stored in beer n cheese.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The boxes of frozen food is stored on the floor in the walk in freezer in basement.
Correction: Store all food items 6 inches above the floor.
- PROPER COOLING METHODS - IN EQUIPMENT
Observation: Potato pancakes in walk in cooler is not in a container that facilitates heat transfer or is tightly wrapped or covered.
Correction: Provide containers that facilitate heat transer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The ice machine is not cleaned on a frequent basis with mold inside of the unit.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The following areas need to be cleaned of food, debris, dirt/dust build up, food splatter or spills:
-wall surface next to dishwasher
-floor next to and under True one door freezer
-floor under True prep cooler on cook line
-sweep all of basement floor of debris/garbage
-walls under sinks at the bar
-floor next to first ice bin at the bar
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
10/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Aidan Oreillys Pub & Grill, 402 Main St, Allenton, WI 53002 »