Freds Parkview, 596 N Pine St, Burlington, WI 53105 - 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 (corrected on site) (repeated violation)
Observation: Employees were observed handling ready-to-eat foods such as buns, lettuce, and tomatoes with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- TIME AS A PUBLIC HEALTH CONTROL - PLAN APPROVAL AND PROPER METHODS
Observation: No time as a public health control plan is available for cooked vegetables held on the cook line.
Correction: Develop a written plan for using time as a public health control for the cooked vegetables. Refer to the fact sheet provided during the inspection.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: The concentration of sanitizer for storing wiping cloths at the bar was 0 ppm.
Correction: Store wiping cloths in a sanitizing solution. Do not mix soap with sanitizer.
- FOOD CONTAMINATION - FOOD STORAGE PROHIBITED AREAS
Observation: Crackers are stored under unprotected sewer lines.
Correction: Relocate food or provide shields for the sewer lines.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: Single-service articles such as to-go containers and cups are being stored under unprotected sewer lines.
Correction: Relocate the single-service articles or sheild the sewer lines.
- HANDWASHING SIGNAGE (corrected on site)
Observation: No handwashing signage was provided at the bar handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
|
01/08/2016 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling hamburger buns with bare hands.
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 (corrected on site)
Observation: Sauteed onions in pan on grill are hot held at 97°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Operator reheated to 165 degree F.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations (dishmachine and wiping cloth buckets).
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
|
03/23/2015 | Routine | |
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The bottle of mustard and bottled drinks are stored on the floor in the basement..
Correction: Store all food items 6 inches above the floor.
|
01/23/2014 | Routine | |
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