Cell Block Lounge, 200 W Main St, Durand, WI 54736 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Cole slaw, salads, etc mainly in 3 door cooler are not date marked.
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.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (corrected on site)
Observation: Dishes being washed in the mechanical dishwasher were not sanitized after cleaning due to lack of sanitizer in the container.
Correction: Clean and sanitize all utensils and equipment before contact with food. Container was refilled with bleach. Be sure to check all dishwasher chemicals on a routine basis.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on the mechanical dishwasher, a container has been taped onto the approved air-gap to catch the water.
Correction: Provide an air gap on water supply side to protect water supply. Remove the attached additional container. If splashing water is a problem try a larger o-ring to help catch the splash. The proper air-gap must be maintained - (you should be able to put your hand between the 2 pipes).
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Working containers of cleaner are not labeled with contents.
Correction: Label working containers with a common name to help prevent possible confusion and/or cross-contamination.
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION
Observation: It was observed that eating utensils (forks) are stored where the food or lip contact surface could be contaminated in the kitchen area.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface - handles up.
|
06/16/2015 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling sandwiches with bare hands.
Correction: Employees shall use single-use gloves, deli tissue, tongs, spatulas, ect. Bare hand contact discussed during inspection. Review the attached information. Correct By: 09-Apr-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Ham in prep cooler, coleslaw in three door glass cooler, gallons of milk were not date marked.
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. If foods are held for more than 24 hours, discard foods held for more than seven days. See attached handout. Correct By: 09-Apr-2014
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items. Correct By: 16-Apr-2014
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloth used for wiping counters not stored in sanitizer.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 09-Apr-2014
|
04/09/2014 | Routine | |
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