Brookfield Suites Hotel & Convention Center, 1200 S Moorland Rd, Brookfield, WI 53005 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 05/20/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: The following potentially hazardous food kept on ice in the breakfast area measured: cooked sausage-53°F, liquid eggs-51°F, 56°F, shell eggs-56°F surface temperature, cut melon-51°F. Manager stated that food is discarded at the end of the breakfast period (about 3 hours total). Discussed using recorded time as temperature control for all potentially hazardous items in the breakfast area. Staff added more ice around containers during the inspection. The following temperatures were recorded in the Traulsen 2-Door Cooler in the kitchen (56°F ambient): cut melon-55°F, sliced tomatoes-56°F. All potentially hazardous foods in the Traulsen 2-Door cooler was voluntarily discarded during the inspection. Management stated that the cooler will be serviced today.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 15-May-2015
- FOOD CONTACT SURFACES - SOILED
Observation: Inside of ice machines noted in need of cleaning.
Correction: Maintain food contact surfaces in a clean condition.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Movable cutting boards noted with heavy grooving and discoloration.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- CONTROLLING PESTS - HARBORAGE CONDITIONS (repeated violation)
Observation: Evidence of flies noted throughout kitchen and bar areas. Remove insect harborage conditions:
-Donut maker shall be removed from premise
-Standing water in lowers area of kitchen water shall be eliminated
-Clean under bar
-Cover onion bins
-Increase cleaning frequency throughout kitchen and storage areas to eliminate food sources
This is a repeat violation.
Correction: Remove all unnecessary items from this area to minimize harborage for pests. Correct By: 15-May-2015
|
05/07/2015 | Routine | |
- CONTROLLING PESTS - HARBORAGE CONDITIONS (repeated violation)
Observation: Observed fruit files throughout kitchen. Eliminate all harborage conditions for fruit flies.
Correction: Remove all unnecessary items from this area to minimize harborage for pests.
|
05/07/2014 | Re-inspection | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Observed heavy whipping cream and half and half without datemarks in (2)-door cooler. See below.
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.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink in donut making area.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINANCE - COMMON NAME-WORKING CONTAINER
Observation: Working containers of Quat sanitizer not labeled with contents.
Correction: Label working containers.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Observed ice scoop with handle touching the ice in wait staff area. Always store ice scoop with handle extended out of the food product to prevent contamination.
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.
- CONTROLLING PESTS - HARBORAGE CONDITIONS
Observation: Observed fruit files throughout kitchen. Eliminate all harborage conditions for fruit flies.
Correction: Remove all unnecessary items from this area to minimize harborage for pests.
|
04/29/2014 | Routine | |
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