Culvers Lake Geneva, 151 Wells St, Lake Geneva, WI 53147 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Raw hamburger, chicken in cooler by grill is cold held at 55, 56, 57°F, respectively.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Corrected during inspection. The unit had not been turned on yet today. Operator turned on the unit and placed food back into walk in cooler.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE (repeated violation)
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.
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- POSTING OF PERMIT (repeated violation)
Observation: Current permit is not posted in establishment. The expired pemit is posted.
Correction: Post permit in public view.
|
08/27/2015 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling ready to eat foods with bare hands. Employee used bare hands to touch bun to press out fat from burger. Potential cross-contamination of raw hamburger juices with ready-to-eat bun. Employee used bare hands to center sandwich on wrap prior to wrapping. Employee used bare hands to toast buns and assemble sandwich.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Operator had single-use gloves onsite and employees are now using them.
- Critical: RAW ANIMAL FOODS-COOKING TEMPERATURES (corrected on site)
Observation: Raw chicken strip was cooked to a temperature of 122°F.
Correction: Cook potentially hazardous raw animal foods to the appropriate time and temperature. Raw chicken shall be cooked to 165 degrees F for 15 seconds prior to being served. Operator placed strip back in fryer and cooked to 170 degrees F.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The chlorine sanitizer on the dishmachine is not being used according to EPA registed label use instructions and is at 10 PPM. The quaternary ammonium sanitizer in wiping cloth buckets is not being used according to EPA label and is at 0-100 PPM.
Correction: Provide training to employees on proper use and concentration and check peroidically with test strips. Employee primed the machine and sanitizer concentration was then observed to be 50 PPM. Employee changed out wiping cloth buckets and reduced water temperature to provide 400 PPM quaterbary ammonium.
- 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.
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloth used for wiping counters stored on countertop at sandwich assembly/bun toasting area.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
|
01/08/2014 | Routine | |
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