Culvers Of Lake Delton, 1070 Wisconsin Dells Pkwy S, Lake Delton, WI 53940 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Shelving in 2 door line cooler and sundae cooler was rusted.
Correction: Repair equipment to good condition or remove from premise. Correct By: 30-Mar-2016
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view. Correct By: 23-Mar-2016
|
03/23/2016 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Top layer of cut tomato in make top cooler was 47F. The tomatoes were stacked above the cold line of container.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Temped again at end of inspection. Cut tomatoes were only about 1/2 full and were 40.5. Discussed with manager to keep foods below cold line. Correct By: 27-Mar-2015
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Open container of milk in milk cooler and portioned cups of coleslaw in front line cooler were not date marked.
Correction: Be sure to date mark ready-to-eat, potentially hazardous, cold held foods kept on premise for more than 24 hours with date mark and not to exceed 7 days. Manager dated each item with appropriate date mark. Correct By: 27-Mar-2015
|
03/27/2015 | Routine | |
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: An air break exists between the sewage system and a drain from the ice machine, the drive-thru soda machine, and the self-service soda machines.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection by adding an air gap. Correct By: 06-Jan-2014
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: Hot water temperature at the handwashing sink operated with a sensor near the fish prep area and the fryer freezer is at 121.8°F.
Correction: Water temperature at a handwashing sink sink shall be at least 85°F and no more than 110°F. Correct By: 12-Dec-2013
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (corrected on site)
Observation: Employee meals were stored in WIC above food used in establishment.
Correction: Designate a specific area for employees to store food and beverages for meals. Correct By: 06-Dec-2013
- NON-FOOD CONTACT SURFACES - CLEAN (corrected on site)
Observation: Tongs used for raw hamburger were laid on packaging contaminated with raw hamburger.
Correction: Position tongs used for raw meats upright to prevent cross contamination while in use.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean plastic containers are being stacked without being air-dried first.
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 06-Dec-2013
- USING DRESSING ROOMS AND LOCKERS
Observation: Employee coats and purses are being stored on dry storage shelves and next to boxes of ketchup packets in the dry storage area.
Correction: Instruct employees to use coat hooks for personal clothing and purses. Install additional hooks as needed to prevent employees from storing personal belongings alongside dry food storage. Correct By: 12-Dec-2013
|
12/05/2013 | Routine | |
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