Ethels Pub & Grill, 100 W Main, Chilton, WI 53014 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Cheese on the prep counter was found at 55°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. The cheese was placed in a cooler.
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory on menu is missing the disclosure.
Correction: Provide a complete consumer advisory for animal foods which may be served in a raw or undercooked condition. Placing an " * " by the affected menu items would satisfy this requirement.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS (repeated violation)
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, etc.).
|
03/24/2016 | Routine | |
- Critical: SEWAGE - BACKFLOW PREVENTION (repeated violation)
Observation: A direct connection exists between the sewage system and a drain from the south bar ice bin.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Install an air gap as needed.
- VARIANCE OBTAINED FOR SPECIAL PROCESSES (corrected on site)
Observation: Pickled mushrooms are made once per month and served all month. Thecurrent batch was made 5 days ago.
Correction: Submit a variance application to the regulatory authority for submission to the State for review. If approved, a copy of the approved variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the State. Or, you may make an amount that will be consumed in 7 days and date mark them to assure that they are used or discarded in that time. The containers on hand were date marked.
- CONSUMER ADVISORY
Observation: The consumer advisory on the menu is not complete.
Correction: Mark the menu items so that the consumer is directed to the advisory.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap not available at the kitchen handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. A fresh soap dispenser was placed by the sink
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, etc.).
- TOILET FACILITIES - CLOSING TOILET ROOM DOORS
Observation: The men's room door is not kept closed.
Correction: Keep toilet room doors closed except during cleaning and maintenance operations.
|
04/01/2015 | Routine | |
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES (corrected on site)
Observation: Single-use gloves are not discarded between handling raw hamburger or cooler handles and ready-to-eat food such as sliced cheese.
Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation.
- Critical: REHEATING FOR HOT HOLDING (corrected on site)
Observation: Taco meat was not properly reheated. It was taken from the cooler and placed in a small crock pot.
Correction: Reheat left-overs to 165 F prior to placing on hot hold. Taco meat was reheated in the microwave to 170 F.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Foods in the Beverage air 3-door cooler are cold held at 47°F. This cooler was adjusted yesterday because it was freezing foods.
Correction: Maintain cold potentially hazardous foods at or below 41°F. This cooler was adjusted colder during the inspection.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The Swisher Select sanitizer is not being used according to EPA registed label use instructions and is at 100 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. You should use 200 ppm per the label directions. More sanitizer was added to the rinse water.
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A direct connection exists between the sewage system and a drain from the main bar ice bin.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Install an air gap as needed.
- 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.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A test kit is not available for checking your quaternary sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- TOILET FACILITIES - RECEPTACLES - COVERED (corrected on site)
Observation: The dining room ladies room is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in the ladies room for use with sanitary napkins.
- CONTROLLING PESTS - INSPECTING INCOMING SHIPMENTS
Observation: Mouse droppings were found in the store room behind the chest feezer and on the shelf by a crockpot.
Correction: Remove all sign of mice. Determine how they are entering the building and repair as needed. Exerminate as needed.
|
04/11/2014 | Routine | |
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