Holiday Motel, 29 N Second Ave, Sturgeon Bay, WI 54235 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: Devere One Step Cleaner and Disinfectant is being used to clean and sanitize utensils. This product is labeled for use with non-food contact surfaces only.
Correction: Discontinue using this product for utensil cleaning and sanitizing. Obtain a detergent-sanitizer product (see the bold face items in the list attached with this report) for use with a two-compartment sink. Or install a three compartment sink and use a regular sanitizer that is approved for food contact surfaces (non-bold face items in the list...also 100 ppm bleach and water solution is approved as a sanitizer). Or install a commercial dishwashing machine.
|
03/11/2016 | Routine | |
- Critical: COMPLIANCE WITH FOOD LAW - PRIVATE HOME
Observation: Hard boiled eggs are prepared in a private home. The operator stated the eggs are coming from a licensed grocery, but the eggs are boiled in a private home.
Correction: All food must be prepared within the licensed premises. Discontinue preparing food in a private home. Correct By: 03-Apr-2015
- Critical: PHF/TCS, COLD HOLDING
Observation: The refrigerator (in the room where the sinks are located) is not meeting the 41F or lower cold holding temperature requirement. Peppers in a jar were found at 46F. The air temperature was noted at 52F.
Correction: Maintain cold potentially hazardous foods at or below 41°F The operator adjusted the thermostat at the time of this inspection. Correct By: 04-Apr-2015
- WAREWASHING - SINK COMPARTMENT REQUIREMENTS - NUMBER (repeated violation)
Observation: A 3 compartment sink is not provided in the manual warewashing operation. A two compartment sink with a bus tub is currently being used for sanitizing.
Correction: Manual warewashing operations require at least a three compartment sink or a two compartment sink if a product called a 'detergent-sanitizer' is used. The current method of using a bus tub and quat sanitizer does not comply with the code requirement. (The operator stated that they were looking to install a low temperature commercial dishwashing machine).
|
04/03/2015 | Routine | |
- WAREWASHING - SINK COMPARTMENT REQUIREMENTS - NUMBER (corrected on site)
Observation: A 3 compartment sink is not provided in the manual warewashing operation.
Correction: Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.
|
04/09/2014 | Routine | |
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