Double D's King Of Clubs, 341 Oconto Ave, Peshtigo, WI 54157 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE
Observation: Food is obtained from an unapproved source. Home canned food is provided for operator use. Owner will remove from premise or mark as home use and store in the bar small home style fridge.
Correction: Discard foods from unapproved source.
- CONSUMER ADVISORY
Observation: No consumer advisory provided on the menu.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Provide a metal stemmed thermometer 0-220 degrees.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to be not accessible during inspection and is unavailable for proper handwashing. An upright fridge isblocking the access to the handwash sink. Operator will move fridge.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Upright fridge gasket is in poor repair and is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink is not non-hand operated.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds.
|
03/18/2015 | Routine | |
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods. Provide thermometers to all coolers. Provide a metal stemmed thermometer 0-220 degrees +/- 2 degrees to monitor food temps.
8/25/14-Thermometer on site was 120-220. Provide one 0-220 degrees. A thin probe is suggested.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A Chlorine test kit is not available for checking sanitizer concentrations.
8/25/14-Provide chlorine test paper to monitor strength of bar glass washing. Kitchen quat test paper on order by manager. Owner ordered chlorine test paper while I was on site.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: No test kit is not available for checking sanitizer concentrations in kitchen. Provide accurate paper for the sanitizer choosen.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink is not non-hand operated or is operating incorrectly at kitchen or the bar. Ktichen sink to be installed this week.
8/25/14-Handwash sink for the kitchen on order from ebay while on site.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds.
|
08/25/2014 | Follow Up | |
- Critical: FOOD CONTAMINATION PREVENTED - ICE USED AS EXTERIOR COOLANT (repeated violation)
Observation: Ice used for cold plate coolant is used for drink ice.
Correction: Drink ice to be separated from coolant ice.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP (repeated violation)
Observation: No air gap provided on ice bin. Currently has an air break.
Correction: Provide an air gap on water supply side to protect water supply.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP (repeated violation)
Observation: No air gap provided on submergable ballcock in men's toilet tank.
Correction: Provide an air gap on water supply side to protect water supply.
- CONSUMER ADVISORY
Observation: No consumer advisory provided or the consumer advisory on menu.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Provide an asterisk in front of all foods to be available to be served under well done. "May be cooked to order. Consuming raw or undercooked foods may increase your risk fo food bourne illness.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods. Provide thermometers to all coolers. Provide a metal stemmed thermometer 0-220 degrees +/- 2 degrees to monitor food temps.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A Chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: No test kit is not available for checking sanitizer concentrations in kitchen. Provide accurate paper for the sanitizer choosen.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying in the kitchen.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 6 months of opening. Manager has serve safe provided via e-mial the form to apply for state certificate.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Home fridge is not ANSI certified or approved by the department. Remove from premise.
Correction: Unapproved equipment shall be removed from food service.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: Ice bin is not to code. It has a cold plate in the full ice bin intermixed with drink ice. It is not approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink is not non-hand operated or is operating incorrectly at kitchen or the bar. Ktichen sink to be installed this week.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds.
- POSTING OF PERMIT (repeated violation)
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
|
08/18/2014 | Follow Up | |
- Critical: FOOD CONTAMINATION PREVENTED - ICE USED AS EXTERIOR COOLANT
Observation: Ice used for cold plate coolant is used for drink ice.
Correction: Drink ice to be separated from coolant ice.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on ice bin. Currently has an air break.
Correction: Provide an air gap on water supply side to protect water supply.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on submergable ballcock in men's toilet tank.
Correction: Provide an air gap on water supply side to protect water supply.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A Chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION (corrected on site)
Observation: Non sufficient sanitizer concentration provided to the sanitizer tank for dishwashing.
Correction: If bleach is to be used then 1 oz. bleach to 4 gallons lukewarm to cool water is 100 ppm sanitization concentration.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Ice bin is not to code. It has a cold plate in the full ice bin intermixed with drink ice. It is not approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink is not non-hand operated or is operating incorrectly.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds.
- HANDWASHING SIGNAGE (corrected on site)
Observation: No handwashing signage provided at bathroom handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- OPERATING WITHOUT A PERMIT
Observation: Food establishment is operating without a permit from the department. Operator closed food service after speaking to me about the need for a permit. Fee to be waived.
Correction: Immediately cease and desist. Submit an application and pay appropriate fees to the department and obtain a pre-inspection before operating. You may be subject to a $749.00 operating without a license fee.
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
|
07/21/2014 | Pre-inspection | |
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