- Critical: CLEANING PROCEDURE (corrected on site)
Observation: Food employee observed improperly washing hands by using clean hands to turn off faucet.
Correction: Train food employees in proper handwashing techniques. Use elbows or paper towels to turn of faucet after washing hands to avoid recontamination. Discussed with staff. Correct By: 13-Apr-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Sour cream in 1 door waitstaff cooler was 48F. Ambient temperature of unit was 45F. Other food items in cooler (tartar sauce, mayonaisse) were Non TCS or in 41F or below(salsa). Manager stated cooler was in defrost cycle.
Correction: Maintain cold potentially hazardous foods at or below 41°F. After approx. 1 hour, sour cream was rechecked and was still 47F. Ambient temperature of cooler was still 45F. Manager discarded sour cream (only TCS food in cooler). Service provider was called immediately. Facility will not store TCS foods in this cooler until it can maintain 41F or below. Correct By: 13-Apr-2015 Correct By: 13-Apr-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Scoop handle to ready-to-eat pico de gallo in walk-in cooler was stored immersed in food.
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: 14-Apr-2015
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces of fryers are soiled with grease and food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 17-Apr-2015
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: Bottom of back door was rusted/corroded/deteriorated leaving holes/gaps along bottom of door. This could allow for the entrance of pests/rodents.
Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented. Correct By: 30-Apr-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Floors underneath fryers and ice bins along server area were soiled with accumulation of food debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 17-Apr-2015
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04/13/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Sausage links in the far right Jade drawer cooler under grill are being cold held at 48.9°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. During inspection, all foods were removed from the drawer cooler and placed into the walk-in cooler. Cooler will be monitiored to determine if able to hold temperature and repaired if necessary. Do not store potentially hazardous foods in the drawer unit until it is determined that it can hold proper temperature. Correct By: 25-Feb-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A test kit is not available for checking sanitizing temperatures in the Hobart heat dishwasher.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 11-Mar-2014
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Both of the Jade reach-in cooler and prep tops have large amounts of standing water in the bottom. A metal grate is used to hold the food containers out of the standing water.
Correction: Repair equipment to good condition so that water does not accumulate and stand stagnantly in the bottom of the coolers. Correct By: 25-Mar-2014
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The shelves inside of the Jade reach-in coolers on the cook line are encrusted with accumulations of food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 04-Mar-2014
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean food storage containers are being stacked while wet.
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 26-Feb-2014
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02/25/2014 | Routine | |
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