- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (corrected on site)
Observation: Raw salmon was observed stored under raw hamburger, beef products in the four drawer grill cooler.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients. Salmon was moved to a different drawer and from under any other raw meats.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Minestrone, Wisconsin brat soup soup, and a roast in walk-in cooler #3 were lableled but missing date marks. Labels stated the name of the product only.
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. Dates were added during inspection.
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: A cooked ham and beef were observed in walk-in cooler #3 which had exceeded their date mark.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Meats were discarded during inspection.
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A connection exists between the sewage system and drains from the ice machines. Currently there is an air break.
Correction: Design the system in a manner that would preclude a connection between the sewage system and drains. Remove the connection and replace with a proper air gap. Correct By: 15-May-2015
- FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES
Observation: Water temperature for the sanitization rinse in the CMA high temperature warewashing machine is below 160° F. Facility and inspector test strips did not react or change color during inspection.
Correction: Adjust the water temperature so the hot water is between 160 and 194 °F. or have the unit serviced immediately. Food establishment will use the four compartment sink alternative warewash for sanitizing until unit is fixed. Service was called during the inspection. Correct By: 17-Apr-2015
- FOOD CONTACT SURFACES - SOILED
Observation: Meat slicer, various utensils, and soda gun nozzle holders were observed visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 17-Apr-2015
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Two soup containers in walk-in cooler #3 were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods. Correct By: 17-Apr-2015
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Spices and various items in the front cook area were observed stored in unlabeled containers.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Correct By: 17-Apr-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Surfaces of the grill line vents are soiled with dust.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 15-May-2015
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Employee bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in employee bathroom for use with sanitary napkins. Correct By: 15-May-2015
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: There are broken, missing floor tiles under the 4 compartment sink.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 15-May-2015
- OPERATING WITHOUT A PERMIT (corrected on site)
Observation: Food establishment is operating without a current permit from the department.
Correction: An application and appropriate fees to the department were obtained.A pre-inspection was conducted before the establishment was opened 4/15/15. You may be subject to a $749.00 operating without a license fee.
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04/15/2015 | Pre-inspection | |
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