George Webb Restaurant, 5110 S 108th St, Hales Corners, WI 53130 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat food (blueberries, chili) stored under raw meat, raw egg in the True and walk-in coolers.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Raw eggs stored at room temperature on cook line is cold held at 73°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Precooked sausages and sausage patties in the True cooler are not 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.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink in customer area for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Working containers of wiping cloth sanitizing solution not labeled with contents.
Correction: Label working containers.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: French toast dip and sausages are stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS
Observation: Wiping cloth solution is dirty. Unable to measure concentration of sanitizer in solution.
Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Buns are subject to potential contamination by storage on the floor in the walk-in freezer.
Correction: Change methods or procedures to protect foods from contamination.
|
03/22/2016 | Routine | |
| No violation noted during this evaluation. | 02/24/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Shelled eggs held at ambient room temperature at 65.8
Correction: 68°F.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A Chlorine and 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.
- 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.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Knife for toast was improperly stored on paper egg crate.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored in shelf units under counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS
Observation: Wiping cloth solution is dirty. Unable to measure sanitizer level.
Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION
Observation: The dish machine is not cleaned at a frequency that prevents recontamination. Scaling evident and debris present in nozzles.
Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
Observation: Cardboard boxes are being re-used for food storage.
Correction: Discard single-use and single service articles after initial use.
- HANDWASHING SIGNAGE (corrected on site)
Observation: No handwashing signage provided at ware washing area handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Sign issued.
|
02/10/2015 | Routine | |
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on the spray control head of the overhead spray at the dishwashing pre-washing facility.
Correction: Provide the spray control head an air gap of one and one half inches above the flood rim of the dishwasher drain board. Correct By: 02-Nov-2013
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not performing the following duties:Reviewing the bare hand contanct plan and instruction food employees in the correct use of the plan.
Correction: The person in charge shall provide training to employees regarding the existance and use of the bare hand contanct plan. Correct By: 02-Nov-2013
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No metal stem food thermometer is present for monitoring the internal temperatures in foods.
Correction: Provide a metal stem food thermometer that is easily accessible and capable of taking internal temperatures in food. Correct By: 02-Nov-2013
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A Chlorine test kit is not immediately available for checking sanitizer concentrations.
Correction: Instruct all managers and dishwashing employees where the sanitizer test papers are stored and how to properly use them. Correct By: 02-Nov-2013
- 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 30 days. Correct By: 02-Nov-2013
- PREVENTING CONTAMINATION FROM HANDS - BARE HAND CONTACT PLAN
Observation: I reviewed a approved bare hand contact plan but noted that the last time any training was noted was in 2012 and that the current manager / person in charge is not noted as having reviewed the plan.
Correction: Provide to the food employees the training required by the bare hand contact plan and update all training records. Correct By: 02-Nov-2013
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at the handwashing sink near the juice dispenser.
Correction: Provide handwashing signage at the handwashing sink used by food employees next to the juice dispenser. Correct By: 02-Nov-2013
|
10/05/2013 | Routine | |
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