Critical: REHEATING FOR HOT HOLDING (corrected on site) (repeated violation) Observation: Peppers and onions were improperly reheated. Items were placed in the crock pot to re-heat. Operator re-heated in the microwave.
Correction: Adjust procedures and methods to properly reheat food. Foods need to be re-heated prior to being placed ina warming unit.
Critical: RTE/PHF-TCS PROPER DATE MARKING Observation: Tomatoes and milk in coolers are not properly 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.
EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS Observation: Home style fridge is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
03/26/2015
Routine
Critical: REHEATING FOR HOT HOLDING Observation: Taco meat was improperly reheated. Owner is placing in a crock pot to reheat.
Correction: Adjust procedures and methods to properly reheat food. Heat hot hold items in microwave to correct temps prior to holding in a crockpot unit.
Critical: PHF/TCS, HOT HOLDING Observation: Taco meat in crockpot is hot held at 130°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
THERMOMETERS - FOOD - ACCURACY Observation: Thermometer used in food establishment is not accurate to +/- 2°F.
Correction: Calibrate or replace thermometer. Thermometer in white cooks reach-in reads 32 degrees. Temp. of probe thermometer is 41 degrees.
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