- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Soda gun reservoir behing bar is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at bar handwashing sink for hand drying.
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.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90-days of opening.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: The following equipment needs cleaning: interior of coolers/freezers (including doors/gaskets) on multiple coolers
Correction: interior/eexterior of 4-comp sink
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean utensils are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The attic entryway within the kitchen above 4-comp sink is missing wooden trim, and existing wood is unfinished.
Correction: Maintain the physical facilities so they are in good repair at all times. Attach necessary trim and provide varnish or paint finish.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The following areas need cleaning: floors/ceiling/ walls of the walk-in cooler
Correction: ceiling/floor/walls of kitchen
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01/27/2016 | Pre-inspection Follow Up | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The chlorine sanitzer spray was measured over 200ppm.
Correction: Discontinue use of sanitizer until concentration is decreased to a concentration of 100ppm.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on one of the ice bins behind the bar.
Correction: Provide an air gap. Lift piping out of floor drain approximately 1-1.5".
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of cold/hot holding & cooking temps, sanitizer concentrations.
Correction: The person in charge shall obtain training or training materials in the above cited areas so they are able to demonstrate knowledge and train employees on proper food safety practices.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Plastic food storage containers have deep cracks - no longer easily cleanable.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- FOOD CONTACT SURFACES - SOILED
Observation: Soda gun reservoir behing bar is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90-days of opening.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: The scoop to the ice machine is partially stored on top of the soiled machine.
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.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloths used for wiping counters stored in the sink behind bar.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED
Observation: Wooden particle board table across from NSF True 2-dr upright cooler is very worn/pitted - no longer cleanable.
Correction: Paint or varnish surface. Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.
- EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION
Observation: 4-comp sink is fixed in place and not easily movable to allow for cleaning.
Correction: Provide bead of caulk to seal sinks to backsplash/wall. Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment walls or elevated on legs to allow for easy cleaning.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The following equipment needs cleaning: interior of coolers/freezers (including doors/gaskets) on multiple coolers
Correction: interior/eexterior of 4-comp sink
- UTENSILS, EQUIPMENT AND LINENS - CLEAN LINENS
Observation: Clean towels/linens observed stored on soiled shelving to the right of fryers..
Correction: Keep linens in a clean condition free from food residue and other forms of contamination.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Cooking trays and skillet are being stored on the kitchen flooring.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Clean utensils are being stored on soiled racks in the kitchen.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Boxes of single-use items are stored on basement flooring in dry storage area.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: Boxes of single-use or single-service articles are being stored on the basement floor.
Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacles in the stalls.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: Portions of the kitchen ceiling (above warewashing) has paint that is peeling.
Correction: Paint ceiling. Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located above pizza prep and the grill are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED
Observation: Fly paper hanging in kitchen and near warewashing and pizza prep table.
Correction: Remove or relocate this paper so that it is not near any food prep or warewashing area.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a hole between the floor and outer door (east side of bldg) which could allow the entrance of insects or rodents.
Correction: Repair this hole so that entrance by insects or rodents into the food establishment is prevented.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The attic entryway within the kitchen above 4-comp sink is missing wooden trim, and existing wood is unfinished.
Correction: Maintain the physical facilities so they are in good repair at all times. Attach necessary trim and provide varnish or paint finish.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The following areas need cleaning: floors/ceiling/ walls of the walk-in cooler
Correction: ceiling/floor/walls of kitchen
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01/15/2016 | Pre-inspection | |
Restaurant representatives - add corrected or new information about Bigg's Bar And Grill, 1217 River Dr, Watertown, WI 53094 »