PROPER COOLING METHODS - CRITERIA Observation: Improper cooling methods are observed for baked potatoes in the prep/line cooler are going from cooking , mashed, and then placed in a sealed covered container in the cooler. Gravy in the walk-in cooler is placed in a deep plastic container, approximately 7" deep of gravy, with the lid ajar, but there is no spoon inside for stirring. Assistant manager was unaware of putting the spoon in it for stirring and measuring temperatures. ;Adjust methods or procedures to facilitate cooling as described in 3-501.15. A copy of the cooling procedures fact sheet will be provided along with the inspection report.
THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY Observation: The affixed thermometer for the walk-in cooler is not accurate. It reads 11 degrees, but the cooler is measured at 39.
Correction: Calibrate or replace thermometer.
WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES Observation: A quat test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
POSTING OF CERTIFICATE (repeated violation) 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.
04/27/2015
Routine
POSTING OF CERTIFICATE Observation: There is no Wisconsin Division of Health food manager’s certification posted in the food establishment.
Correction: Provide & post original food manager certification.
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