Grandview Restaurant, N2009 South Lake Shore Dr, Lake Geneva, WI 53147 - Restaurant inspection findings and violations

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Business Info

Name: GRANDVIEW RESTAURANT
Address: N2009 South Lake Shore Dr, Lake Geneva, WI 53147
Type: Restaurant
Phone: 262 248-5680
Total inspections: 2
Last inspection: 05/04/2015
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Inspection findings

Inspection date

Type
  • Critical: RTE/PHF-TCS PROPER DATE MARKING
    Observation: Small working containers of foods in walk in cooler are not date marked. These foods include foods prepared onsite (souops, sauces, etc).
    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. Make sure that if foods are re-covered, the original date mark is placed on the new cover.
  • Critical: DATE MARKING - DISPOSITION
    Observation: Onion soup in walk in cooler has exceeded its 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.
  • SHELLSTOCK, MAINTAINING IDENTIFICATION - TAGS ATTACHED TO CONTAINER UNTIL EMPTY
    Observation: Shellstock tags are not attached to the trays/containers after removal from the original container.
    Correction: Shellstock tags shall remain attached to the container in which they were received until the container is empty or tranferred to the working container (tray/container).
  • SHELLSTOCK, MAINTAINING IDENTIFICATION - DATE RECORDED ON TAG
    Observation: The date when the last shellstock was sold from the container is not listed on the tag.
    Correction: When the last shellstock is sold from the container the date of sale shall be recorded on the tag.
  • PROPER COOLING METHODS - CRITERIA
    Observation: Improper cooling methods are observed for potato soup in walk in cooler. Plastic container of soup on shelf (3 gallon size).
    Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
  • IN-USE UTENSILS, BETWEEN USE STORAGE
    Observation: Many utensils (knives, tongs, etc) were improperly stored in containers of sanitizer.
    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. Utensils shall not be stored in sanitizer.
05/04/2015Routine
  • Critical: PHF/TCS, COLD HOLDING (corrected on site)
    Observation: Raw hamburger in grill cooler-north is cold held at 47°F.
    Correction: Maintain cold potentially hazardous foods at or below 41°F. Food was relocated to walk-in cooler and a call was made for repairs. Do not store any potentially hazardous items in this cooler until tempertaures of 41 degrees F or below are maintained.
  • 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 at dishmachine.
    Correction: Provide a chlorine test kit or other device for measuring the concentration of sanitizing solutions.
  • WIPING CLOTHS - USE LIMITATION - FOOD SPILLS
    Observation: Wiping cloth used for food spills/wiping plates are being used for other purposes (holding tongs, hot pans).
    Correction: Wiping cloths for food spills/wiping plates shall be dry and only used for that purpose.
01/09/2014Routine

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