- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Milk in small cooler on the serving line was 43 deg F and the air temp was 48 deg F. All food must be removed from this unit immediately and it may not be used to store food until it is able to hold food at 41 deg F or less at all times. The pancake batter was temped at 60 deg F. The pancake batter must be kept at 41 deg F or less or discarded after 4 hours.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: The small non commercial refrigerator used for temporary storage of food during the breakfast buffet is not able to hold food at 41 deg F or less at all times. This unit must be removed from use. It should be replaced with a commercial unit (NSF or ANSI approved)
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.
- WAREWASHING - CLEANING AGENTS (corrected on site)
Observation: The dishwasher was out of soap during the inspection and the manager was not aware of the situation despite the audible alarm.
Correction: Provide and use a cleaning agent for the wash solution when warewashing.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: There was not hot water at the handwash sink at the waitress station.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.
- HAND DRYING PROVISION (repeated violation)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying in the kitchen and also in the bar.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment. Send Kerry McKinney's paperwork (test scores) into the state for approval and issuance of a CFM license.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 30 days
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The floors and walls throughout the kitchen need repair or replacement.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The kitchen bathrooms, and the kitchen floors need additional cleaning.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
03/10/2016 | Routine | |
- Critical: PERSON IN CHARGE DUTIES - EMPLOYEE HEALTH
Observation: Employees are unaware of the illness reporting requirements to the person in charge. Employee Health Reporting forms must be completed for all food employees and bartenders.
Correction: Provide training to all employees on the signs and symptoms of foodborne illness and explain the requiremnts for reporting to the person in charge.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Cream cheese is being at out of refrigeration during the breakfast buffet. Cream cheese must be held under refrigeration at 41 deg F or less at all times. Move the cream cheese to the refrigerator or discard at the end of the 3 hour breakfat
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Gravy in the walkin cooler was over 7 days old and must be discarded..
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- Critical: EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR - UNSAFE
Observation: The ice bucket at the bar is not constructed from food grade plastic. Discard the noncompliant bucket and provide a food grade container.
Correction: Discard unsafe equipment and utensils.
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: Windex is stored on top of the ice machine.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at the bar handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Working containers of cleaners are not accurately labeled with contents.
Correction: Accurately label working containers.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. Geoff Wolf's CFM is expired.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: The ice scoop for the ice machine was stored uncovered. Keep the ice scoop covered in a washable container when not in use.
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.
- THAWING (corrected on site)
Observation: Food items were being thawed at room temp.
Correction: Adjust procedures or methods to properly thaw foods.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Traulsen refrigerator is not equipped with an integral or permanently affixed temperature measuring device.
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.
- SURFACE CHARACTERISTICS - INDOOR AREAS
Observation: Throughout the kitchen facility the floors and walls need repair. There is missing grout and base cove in many areas. There are sections of the walls that are damaged and need repair.
Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The kitchen bathrooms, the floor, drains and equipment need additional cleaning. A cleaning schedule needs to be developed and implemented
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
03/11/2015 | Routine | |
Restaurant representatives - add corrected or new information about Baymont Inn & Suites Manitowoc Lakefront, 101 Maritime Dr, Manitowoc, WI 54221 »