Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED Observation: Plumbing system not provided with an air gap or backflow prevention at the hose bibb outside.
Correction: Provide air gap or backflow prevention device. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment. Correct By: 02-Sep-2014
ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL Observation: Equipment is not sufficient in capacity to hold foods at proper cold holding temperatures. Juices labeled keep refrigerated, eggs, yogurt were laying on small ice packets with only a small portion of the product touching the ice packets. No covers were used.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Cold held potentially hazardous foods must be stored at 41F or lower. (The products were returned to proper refrigeration at the time of this inspection. Correct By: 26-Aug-2014
FOOD TEMPERATURE MEASURING DEVICES - PROVIDED Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Correct By: 02-Sep-2014
WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES Observation: A test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 02-Sep-2014
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