- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: 4/28/15- CLass signed up for to be taken beginning of May.
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 month of time. Correct By: 09-Sep-2015
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07/08/2015 | Re-inspection 2 | |
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: 4/28/15- CLass signed up for to be taken beginning of May.
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 month of time. Correct By: 09-Sep-2015
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED (repeated violation)
Observation: 6/30/15- Facility has handwash sink and faucet onsite but not installed.
4/28/15- Current set up for foot pedal hadnwash sink is working again. Discussed removal of handwash sink from pre-wash sink area. Handwash sink needs to be completely separate from the handwash sink. Provide by 6/30/15.
4/8/15- Handwash sink being used for pre-wash of items. a separate handwash sink only used for handwashing needs to be provided.
Routine-Handwashing sink is not non-hand operated, a spray nozel is fitted to the sink.
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.
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06/30/2015 | Follow Up | |
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: 4/28/15- CLass signed up for to be taken beginning of May.
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 month of time. Correct By: 09-Sep-2015
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED (repeated violation)
Observation: 4/28/15- Current set up for foot pedal hadnwash sink is working again. Discussed removal of handwash sink from pre-wash sink area. Handwash sink needs to be completely separate from the handwash sink. Provide by 6/30/15.
4/8/15- Handwash sink being used for pre-wash of items. a separate handwash sink only used for handwashing needs to be provided.
Routine-Handwashing sink is not non-hand operated, a spray nozel is fitted to the sink.
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.
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04/28/2015 | Re-inspection 2 | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling toast with bare hands. Discussed glove use with the cook. Gloves were available on site to correct.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Various items in Pepsi cooler are being cold held at 43-46 °F. All items listed above 43 degrees were discarded by cook. Three meat items were owners from a meat raffle this weekend. Suggest disposal of these items also.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: No foods were date marked. Items noticed (but not limited) needing date marking are milk, taco meat, lunch meats, cut lettuce, cut tomatoes, cooked chicken breasts.
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.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: Dishes not sanitized after cleaning. No sanitizer is provided for kitchen dishwashing.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED (repeated violation)
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. 0-220 degrees thin probe suggested.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A quat test kit is not available for checking sanitizer concentrations at bar. Provide a sanitizer for kitchen dishwashing and the test paper to match it.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- 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.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
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 month of time. Correct By: 09-Sep-2015
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink is not non-hand operated, a spray nozel is fitted to the sink.
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
Observation: No handwashing signage provided at handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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03/09/2015 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: No foods are 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.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on bar ice bin.
Correction: Provide an air gap on water supply side to protect water supply.
- CONSUMER ADVISORY
Observation: No consumer advisory provided on the breakfast menu. The lunch menu has it. reakfast menu to be updated soon per owner.
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. Missing in various freezers.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Provide a metal stemmed thermometer 0-220 degrees +/- 2 degrees to monitor food temps.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A quat 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
Observation: Sanitizer for dishwashing is empty. TO be delivered toady. Discuss use of bar sanitizer if needed.
Correction: Provide a test kit to allow accurate determination of the sanitization concentration. Quat and whatever is used on back room.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin certified food manager for this establishment.
Correction: Provide a Wisconsin certified food manager and post certification in the food establishment within 6 months. Correct By: 08-Apr-2014
- POSTING OF CERTIFICATE
Observation: There is no food manager’s certification posted in the food establishment.
Correction: Provide & post original food manager certification. Correct By: 08-Apr-2014
- MECHANICAL - VENTILATION
Observation: The men's vent is not working in the rest room.
Correction: Provide adequate mechanical ventilation of sufficient capacity that would remove excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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10/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about East Side Bar & Grill, 113 First St, Marinette, WI 54143 »