Base Camp @ Ecology, 10904 State Road 42, Sister Bay, WI 54234 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: The dishwashing machine's final sanitizing rinse is 10 ppm. The five gallon pail of sanitizer looks weak.
Correction: Provide a final sanitizing rinse of 50 ppm. The operator phoned the technician at the time of this inspection. Please call or email Craig Kratcha when this item is completed 920-868-0133 or craig.kratcha@wisconsin.gov Correct By: 05-Aug-2015
|
08/04/2015 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling sandwich and ingredients with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 19-Aug-2014
- Critical: COOLING (corrected on site)
Observation: Soup in the Victory cooler is not cooling properly. The soup was found at 50F. The soup was made and placed in the cooler the previous night.
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. The operator removed the soup from service at the time of inspection. Correct By: 19-Aug-2014
- Critical: PHF/TCS, COLD HOLDING
Observation: Juice in the dorm style refrigerator was found at 43F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 20-Aug-2014
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for soup. Soup was cooled in a large stockpot with the cover on.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 19-Aug-2014
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to be blocked from use by a cart 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. Correct By: 19-Aug-2014
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment. The operator has documents that he passed the exam, but has not applied for the State of Wisconsin Certified Food Manager document.
Correction: Provide & post an original State of Wisconsin food manager's certificate. An application for the State of Wisconsin Certified Food Manager document was provided with the emailed inspection report. Correct By: 19-Oct-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: A knife was stored in the dirty crevice between the prep cooler and table.
Correction: Store in-use utensils in the food item with handle extended on a clean surface. Correct By: 19-Aug-2014
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Dorm style small white cooler is not equipped with an integral or permanently affixed temperature measuring device. (Juice in this cooler is 43F) (The cooler had an accumulation of ice on the cooling element.)
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. Correct By: 26-Aug-2014
- TOILET FACILITIES - ENCLOSED
Observation: Toilet room in is not provided with a self-closing door.
Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting self closing door. Correct By: 19-Sep-2014
|
08/19/2014 | Routine | |
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