Gravel Pit The, 23203 South 57, Kiel, WI 53042 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Sliced turkey, sliced tomatos, and a bag of grilled chicken in the prep table are cold held at 46-47°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Food items were restocked 1 1/2 hours prior to inspection. Moved items to a functioning cooler.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Two containers of prime rib 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.
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION (corrected on site)
Observation: The sodium hypochlorite in the warewash machine was 0ppm. After priming it was 10ppm.
Correction: Provide a test kit to allow accurate determination of the sanitization concentration. The owner made adjustments to the machine and then the sodium hypochlorite was 50ppm.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The interior of the prep table has excessive condensation and is not maintaining temperature.
Correction: Repair equipment to good condition or remove from premise.
|
10/30/2015 | Routine | |
- Critical: PHF/TCS, HOT HOLDING
Observation: Fried onions were being held at room temperature.
Correction: Maintain hot potentially hazardous foods at or above 135°F or use time as a public health control. Must write a policy and provide time marking of onions. Cooked onions can only be held out of temperature control for 4 hours or less and must be discarded at the end of 4 hours.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Several potentially hazardous ready to eat foods (soups, sandwich meats, chicken strips) were not datemarked..
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. Correct By: 19-Nov-2014
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods. The battery was dead.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at employee handwashing sink at the bar.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 19-Nov-2014
- PREVENTING CONTAMINATION FROM HANDS - BARE HAND CONTACT PLAN
Observation: Bare hand contact plan has not been approved prior to use. The barehand contact plan paperwork must be completed and approved prior to implementation. A completed plan was not available for review.
Correction: Approval from the regulatory authority shall be obtained prior to implemeting a bare hand contact plan and once approved the plan shall be implemented and followed by management and employees. Correct By: 18-Dec-2014
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: Thermometer in the prep table is not properly located.
Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit.
|
11/18/2014 | Routine | |
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