- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: The cermic base coving is missing/broken in the kitchen and waitress area.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 11-Nov-2015
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06/30/2015 | Re-inspection | |
- Critical: CLEANING PROCEDURE (corrected on site)
Observation: Food employee observed improperly washing hands by washing gloved hands.
Correction: Discussed with employee and gloves removed and hands washed.Train food employees in proper handwashing techniques.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Lettuce in waitress glass door ref is cold held at 47°F.
Correction: Product moved to walk-in and ref. temp. @ 41 degrees F. at completion of inspection. Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Dressing made in establishment
Correction: sliced ham is improperly date marked. Ham was not date marked when removed from the freezer and dressing is not date marked.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP (corrected on site)
Observation: No air gap provided on ice machine ( cup inserted in drain).
Correction: Provide an air gap on water supply side to protect water supply.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Kitchen cutting board is no longer easily cleanable.
Correction: Re-surface or replace the cutting board. Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. Correct By: 15-Jun-2015
- FOOD CONTACT SURFACES - SOILED
Observation: Small chopper stored on basement shelving is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 15-Jun-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Grill line utensils were improperly stored in water at 127 degrees F.
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.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloth used for wiping counters stored in solution with no sanitizer.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: Single-use or single-service articles are being stored on floor in basement(in boxes) and not inverted on top of refrigeration unit in kitchen.
Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination. Correct By: 15-Jun-2015
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The cermic base coving is missing/broken in the kitchen and waitress area.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 11-Nov-2015
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06/11/2015 | Routine | |
- Critical: COOLING (corrected on site)
Observation: Diced chicken in Blue Air is not cooling properly and is at 51 °F after >12 hours.
Correction: Chicken discarded at time of inspection. Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Bacon on shelf above stove is hot held at 101°F
Correction: Maintain hot potentially hazardous foods at or above 135°F or cold hold at 41 degrees F or fry crisp. Placed in walk-in at time of inspection.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Half and Half in small bar refrigerator is cold held at 50°F.
Correction: Placed under functioning ref. unit at time of inspection. Maintain cold potentially hazardous foods at or below 41°F
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Boiled potatoes in walk-in and bratwurst in Blue Air has exceeded its date mark.
Correction: Product discarded at time of inspection. Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer(digital) is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Caulking behind waitress counters in the kitchen waitstaff area is missing. Re-caulk this area.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Exterior of waitress cupboards/handles are soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The kitchen and waitstaff area floors are soiled beneath equipment.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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03/03/2015 | Routine | |
Restaurant representatives - add corrected or new information about Dooleys Pub, 442 Water St, Eau Claire, WI 54703 »