Harborside, 701 York St, Manitowoc, WI 54220 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Two cheesecake items in the cooler were greater than 7 days old and the blue cheese was 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. Discard the cheesecakes
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The dishwasher was not delivering 50 ppm of chlorine during the sanitize cycle. The bartender set the sinks up in the wrong order at the bar.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- CONSUMER ADVISORY
Observation: The consumer advisory needs to be updated to include hamburgers and any fish special that will be offered undercooked upon consumer request. The current consumer advisory only lists steaks.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (corrected on site)
Observation: A chlorine and a quaternary ammonium test kit were not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Basement ice machine interior is visibly soiled with mildew
Correction: Maintain food contact surfaces in a clean condition.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying at the bar.
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 sanitizer on the waitress cart not labeled with contents.
Correction: Label working containers.
- PREVENTING CONTAMINATION FROM HANDS - BARE HAND CONTACT PLAN (repeated violation)
Observation: Bare hand contact plan was not available for review and must be updated and redone.
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.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Ice scoop was observed lying in the ice bin at the bar.
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.
|
12/02/2015 | Routine | |
- Critical: PERSON IN CHARGE DUTIES - EMPLOYEE HEALTH
Observation: Employee health forms must be completed and on file for all employees. Employees are unaware of the illness reporting requirements to the person in charge.
Correction: Provide training to all employees on the signs and symptoms of foodborne illness and explain the requiremnts for reporting to the person in charge.
- FOOD CONTACT SURFACES - SOILED
Observation: The interior surfaces of the basement ice machine are soiled with mildew. The ice machine must be cleaned every 3 months to avoid this.
Correction: Maintain food contact surfaces in a clean condition.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink at the bar.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment within 90 days
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days
- PREVENTING CONTAMINATION FROM HANDS - BARE HAND CONTACT PLAN
Observation: Bare hand contact plan must be updated within 30 days. Chef did not know where the plan was.
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.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Unlabelled spray bottles were observed. All spray bottles must be labelled.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoops were lying in the ice at the bar.
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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: A cooler of ice was stored directly on the floor behind the bar. Do not use a large noncommercial camping cooler for storage of drink ice. Drink ice must be stored in a smooth, washable container (food grade) at least 6 inches off the floor and must be washed, rinsed and sanitized daily.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Knives are being stored in container of sanitizer which is a potential source of chemical contamiantion.
Correction: Change methods or procedures to protect foods from contamination.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED
Observation: The shelf above the steam table is in poor condition and must be replaced
Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The prep table lacked an easily visible thermometer in the warmest part of the unit.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink is not non-hand operated. Install compliant nonhand operated faucet at the handwash sink on the cooking line. Handles have been changed to a non-compliant style.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds.
- SURFACE CHARACTERISTICS - INDOOR AREAS
Observation: The following areas need to be repaired with approved materials. Floor under the dishwasher. Dish Room walls.
Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The following areas need additional cleaning. The handwash sink handles and the floor under the deep fryer.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
12/11/2014 | Routine | |
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