Big Swedes, 29840 Hwy 27 N, Holcombe, WI 54745 - 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 eggs for salad bar 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: 22-Jul-2015
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Prep cooler - 43-45
True 2-door - 43
Superior 1-door - 44-47.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 22-Jul-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Chicken breasts - prep cooler
Can. bacaon - deli meats True - 2 door cooler.
Cole slaw - walk in cooler
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.
- WHERE TO WASH - UNAPPROVED SINK
Observation: Food employee observed washing hands in dish washing sink.
Correction: Food employees shall wash their hands in a handsink approved for handwashing. Correct By: 22-Jul-2015
- WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS
Observation: The bar glass washing machine is not dispensing sanitizer automatically.
Correction: Repair or replace the warewashing machine. Warewashing machines shall automatically dispense detergents and sanitizers. Correct By: 23-Jul-2015
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: Thermometers required for all coolers. Prep cooler and True 2-door are w/o thermometers..
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Correct By: 24-Jul-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations at the dish machine in kitchen and the glass machine at bar..
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 27-Jul-2015
- PERSONAL CLEANLINESS - JEWELRY
Observation: Employee noted wearing bulky watch while working with food.
Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food. Correct By: 22-Jul-2015
- FOOD LABELS - BULK FOODS LABELED (repeated violation)
Observation: Bulk food container is not labeled or no placard is provided with required label information. Croutons and sunflower seeds containers are not labeled with contents.
Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens. Correct By: 23-Jul-2015
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The exhaust hood over fryer/grill area in need of cleaning.
The flooring uder the fryer/grill in need of cleaning.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 24-Jul-2015
|
07/22/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Food items in the upper and lower portion of the prep cooler is cold held at [ 44-46]°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 18-Aug-2014
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters and prep areas have no sanitizer solution.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Lindsay indicates that a waitress is alergic to chlorine. Recommend switching to a quat sanitizer (ammonia chloride). Correct By: 18-Aug-2014
- FOOD LABELS - BULK FOODS LABELED
Observation: Sun flower seeds, croutons, and bacon bit containers are not labeled or no placard is provided with required label information.
Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens. Correct By: 20-Aug-2014
|
08/18/2014 | Routine | |
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