Buffalo Wings #281, 590 Northshore Dr W, Glendale, WI 53217 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Utensil to scoop shreeded cheese was improperly stored (reach-in prep cooler w drawers, back wall).
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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Boxes of chicken stored on the floor in the Walk-In freezer
Correction: Store all food items 6 inches above the floor.
|
11/04/2015 | Routine | |
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL (corrected on site)
Observation: Chicken walk-in cooler is not as-is sufficient in capacity to hold large pans of cooling chicken at 41 F, as ambient temperature is 58/64. All chicken in this cooler moved to alternate walk-in cooler (Produce walk-in cooler) and the cooling chicken moved to freezer, as this had been their practice in the past.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Have the walk-in cooler adjusted or return to using the walk-in freezer for cooling, as it appears to have the capacity. Reduce food inventory or provide additional approved equipment.
- WAREWASHING MACHINE - WASH SOLUTION TEMPERATURE - MECHANICAL
Observation: The temperature of the wash solution of the high temperature dishmachine is less than 150°F.
Correction: Maintain the wash temperature in the high temperature warewashing machine at a temperature indicated in 4-501.110(A) or indicated by the manufacturer. Correct By: 12-Sep-2014
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink is not non-hand operated or is operating incorrectly. These had been non-hand-operated but were recently replaced with hand-operated.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds. Correct By: 02-Dec-2014
|
09/02/2014 | Routine | |
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