- Critical: COOLING (corrected on site)
Observation: Pulled chicken and whole roasted chicken in main walk-in cooler was 55F. Manager stated chicken was cooked the night prior and placed in walk-in cooler to cool.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Chicken was discarded by manager. Discussed revising procedures to facility cooling process. Correct By: 20-Apr-2015 Correct By: 20-Apr-2015
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Mashed potatoes and cowboy beans on steam table on cook line were 126F and 114F. All other foods on steam table were 135F or above.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Items were reheated to 165F. Correct By: 20-Apr-2015
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Several potentially hazardous cold items (pasta salad, potato salad, house made ranch, etc) on buffet line were at temperatures ranging from 49-50F. Items were placed there at 10:45am, found at 1:30pm.
- Pico de gallo on ice in dessert area was 49F. Ice was not being maintained around container.
- Chicken on make top salad cooler was 46F. Chicken was stacked above cold rim of container.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Food was discarded at 2:45pm. Discussed different procedures for keeping foods at 41F or below including deeper pans, decreasing temperature of unit, or smaller portions of food. Correct By: 20-Apr-2015
- Pico de gallo and chicken were taken to cooler. Discussed procedures with manager. Correct By: 20-Apr-2015
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Certain items throughout kitchen (chicken wings in reach-in cooler, food in pizza make top, cooked ribs in walk-in cooler) did not have a date mark. All food had been prepped/cooked within 48 hours.
Correction: Date mark all ready-to-eat, cold held, potentially hazardous foods kept on premise for more than 24 hours with date of prep/cook and do not exceed 7 days. Manager date marked appropriately. Correct By: 20-Apr-2015
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) (repeated violation)
Observation: The iodine sanitizer in the upstairs bar and the chlorine sanitizer in main floor bar are not being used according to EPA registered label use instructions and were at 0PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Both were serviced and provided with correct concentrations. Iodine machine was 25ppm and chlorine machine was 100ppm. Correct By: 20-Apr-2015
- PROPER COOLING METHODS - CRITERIA
Observation: Whole roasted chicken found cooling in walk-in cooler.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Slice in half, pull or use other method to facilitate rapid cooling. Correct By: 20-Apr-2015
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Plastic containers used to store clean utensils were soiled with crumbs and food debris.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 20-Apr-2015
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap at main bar handsink was not dispensing/clogged.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Maintenence unclogged during inspection. Correct By: 20-Apr-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (corrected on site)
Observation: Coolers throughout were not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Manager provided during inspection. Correct By: 20-Apr-2015
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04/20/2015 | Routine | |
- Critical: RESPONSIBILITY OF THE PERSON IN CHARGE TO REQUIRE REPORTING BY FOOD EMPLOYEES AND APPLICANTS
Observation: Person in charge has not informed or required food employees to report signs, symptoms, or diagnosis of foodborne illness.
Correction: Inform food employees of the requirements to report signs, symptoms and diagnosis of foodborness illness to the person in charge. Correct By: 25-Feb-2014
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are cooked beef roats stored under raw salmon in the basement walk-in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 18-Feb-2014
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Beef tips in basement walk-in cooler is cold held at 50°F. Operator tossed beef tips.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 18-Feb-2014
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The Iodine and Eco-San sanitizers in the bar and upstairs dishwashers are not supplied for the dishwashers.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 18-Feb-2014
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: Mop sinks are not provided with a backflow preventer. Supply ASSE 110 backflow preventers for all mop sinks.
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: 25-Feb-2014
- THERMOMETERS - FOOD - ACCURACY
Observation: Thermometers in the basement kitchen found to be not accurate to +/- 2°F.
Correction: Calibrate or replace thermometer. Correct By: 19-Feb-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A iodine 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: 25-Feb-2014
- FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES
Observation: Water temperature for the sanitization rinse in the Hobart high temperature warewashing machine is not at 160° F.
Correction: Adjust the water temperature so the hot water is between 160 and 194 °F or have the unit serviced immediately. Food establishment shall cease operations unless alternative warewashing is available. Correct By: 18-Feb-2014
- FOOD CONTACT SURFACES - SOILED
Observation: Beverage guns, table mounted can opener in basement kitchen, potato shoestring cutter, knives in rack by main walk-in cooler are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 18-Feb-2014
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: Handwashing sink not designated in banquet hall bar or main bar.
Correction: Install an approved handwashing sink. Correct By: 25-Feb-2014
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Pizza prep station handwashing sink observed to be blocked by pizza rack during inspection and is unavailable for proper handwashing. Handwashing sink by main walk-in cooler is broken.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Correct By: 18-Feb-2014
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink by elevator in main kitchen.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 18-Feb-2014
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Soy sauce, flour, rubs and multiple other foods and foodstuffs were stored in unlabeled containers.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Correct By: 25-Feb-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop was improperly stored wedged between wall and ice 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. Correct By: 18-Feb-2014
- FOOD CONTAMINATION - FOOD PREPARATION
Observation: Chicken in Victory 3dr salad prep RIC was at 66 degrees after being pulled apart this morning. Limit the amount of time the chickens are out at room temperature, put pulled chicken into cooled containers, ensure chicken has been properly cooled.
Correction: Remove food from this location or provide alternate methods to protect food from contamination. Correct By: 20-Feb-2014
- PROPER COOLING METHODS - IN EQUIPMENT
Observation: Macaroni in main WIC was covered in plastic container. Taco meat in main WIC was cooling at high temperature in a deep metal pan.
Correction: Provide containers that facilitate heat transer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Use ice baths, ice paddles and cold water to facilitate faster cooling. Correct By: 19-Feb-2014
- VENTILATION HOOD SYSTEM - DROP PREVENTION
Observation: The hood above the flattop and fryer has oil condensation.
Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles. Correct By: 25-Feb-2014
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Spatulas in basement kitchen were not in good repair.
Correction: Remove from premise. Correct By: 25-Feb-2014
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Cutting boards on the cookline are excessively scored and stained.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 25-Feb-2014
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of coolers by rotisserie are soiled with syrups.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 18-Feb-2014
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of employee and cookline microwaves are soiled.
Correction: Clean and maintain microwaves. Correct By: 19-Feb-2014
- 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. Correct By: 18-Feb-2014
- GARBAGE/REFUSE - STORAGE REFUSE, RECYCABLES, AND RETURNABLES
Observation: Recyclables are stored in basement kitchen on floor, stored in main kitchen tucked into an alcove by WIC.
Correction: Provide receptacles or waste handling units for storing recyclables, and returnables so they are inaccessible to insects and rodents. Correct By: 25-Feb-2014
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02/18/2014 | Routine | |
Restaurant representatives - add corrected or new information about Buffalo Phils Grille, 150 Gasser Rd, Lake Delton, WI 53965 »