Fritz's Bar And Grill, 1025 1st Ave, Woodruff, WI 54568 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: Deli top cooler was maintaining temperature above 41 degrees.
Correction: Adjust dial in cooler, monitor temperature to ensure 41 degrees is maintained. Correct By: 18-Mar-2015
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate. Correct By: 18-Apr-2015
|
03/18/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Items in the deli top cooler were at 44 degrees F. Some of the items are potentially hazardous such as the bacon. The thermometer in the back of the lower part of the deli top cooler read 41. However, that is the coldest area.
Correction: Turn the cooler down to a lower setting and maintain all food at 41 degrees F or less. A metal stem thermometer can be used to check items like the pickle juice to make sure the cooler is at 41 F or lower. The cooler was turned down during the inspection. Correct By: 11-Mar-2014
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No metal stem thermometer available for measuring temperature of equipment or cooked burgers.
Correction: Provide at least one metal stem thermometer for measuring temperature of fully cooked burgers. Fully cooked burgers are at least 155 degrees F in the middle. Temperatures should be taken at least a couple times per day to make sure the inside temperature of a fully cooked burger is at least 155 F. Correct By: 14-Mar-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: No test strips available for testing the chlorine tablet sanitizer used for the bar glasses and utensils.
Correction: Provide test strips for measuring the concentration of the chlorine sanitizer used for the bar glasses and utensils. Use the test strips at least one time per week. Sanitizer should be at 100 parts per million as indicted on the test strip vial comparator. Correct By: 14-Mar-2014
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: At least one person at the facility must take a food handling course. After passing the course, send the State of Wisconsin food manager certificate application to Madison for the State certificate. Once received, post the State certificate in public view. Correct By: 11-Jun-2014
|
03/11/2014 | Routine | |
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