- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: (Repeat Violation) Patches of floor tile grout noted missing in kitchen areas (grill line, dish area, mop area).
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
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03/18/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: The following potentially hazardous food temperatures were recorded in the prep cooler top (31°F bottom): mayo based sauces (48°F and 46°F) and wasabi avocado sauce (51°F). Mayo based sauces and wasabi avocado sauce were not recently prepped and were stored in the prep cooler for more than 4 hours. Top cooler condenser was set to 20°F (top and bottom of cooler have separate condensers). All three potentially hazardous sauces were stored in small, shallow cambros. Other food stored in deeper cambros was below 41°F. Mayo based sauces and other food stored in the shallow cambros were moved to the walk-in cooler. Wasabi avocado sauce was voluntarily discarded during the inspection.
Correction: Discussed using deeper cambros, placing potentially hazardous food in walk-in cooler for over night storage, and cooling potentially hazardous food to below 41°F before placing in the prep cooler. Monitor potentially hazardous food temperatures in top of prep cooler frequently. Have unit serviced if potentially hazardous food cannot be maintained at 41°F or below. Correct By: 18-Mar-2015
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: (Repeat Violation) Patches of floor tile grout noted missing in kitchen areas (grill line, dish area, mop area).
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
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03/11/2015 | Routine | |
- EATING, DRINKING, OR USING TOBACCO
Observation: Noted container of mini donuts stored over food prep surfaces in designated food prep area. See below.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: Noted compressor of 1 door/ 2 drawer cooler as soiled. Clean compressor as often as needed.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
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03/18/2014 | Routine | |
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