Dopp's Bar & Grill, 1753 S 68th St, West Allis, WI 53214 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Gloves are not available for use in the kitchen. When there is single staff working bar and kitchen, hand washing is problematic, suggest obtaining gloves for kitchen area (and encourage use of gloves for cooking activities).
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PHF/TCS, HOT HOLDING
Observation: Sliced beef held in pot on stove at 113°F. This was reheated to 170'F at time of insection.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- CONSUMER ADVISORY
Observation: No consumer advisory provided or the consumer advisory on menu is missing.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Basement area is cluttered. Please clean and organize See comment about potential use of facility for base kitchen.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
|
03/03/2016 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: There is a container and bag of raw hamburger patties on shelf above cheese in small kitchen cooler..
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Ready to eat/prepared foods 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. Foods such as cheese, soups, tartar sauce, cole slaw, etc. must be marked with a date and discarded after 7 days of preparation.
|
05/04/2015 | Routine | |
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