- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: The following temperatures were taken in the walk-in cooler (52°F ambient):
Pot roast sauce-47°F, cooked onions and mushrooms-50°F, merengue-52°F, raw shell eggs-54°F, egg whites-51°F, skim milk-51°F, chocolate milk-52°F, buttermilk-49°F, half and half-49°F, heavy whipping cream-53°F, whole milk-52°F, egg yolks-53°F, whipping cream-49°F, sour cream-51°F, 53°F, salad mix-52°F, pasta-51°F, macaroni-52°F, 52°F, romaine mix-50°F, feta-51°F, cooked broccoli and carrots-50°F, gouda-51°F, bulk gouda-51°F, goat cheese-51°F, cream cheese-49°F, pepper jack cheese-51°F, shredded cheese-52° & 53°F & 51°F, corn-51°F, bleu cheese-51°F, sheep cheese-51°F, chicken pot pie-50°F, chicken gravy-52°F, shredded cabbage-47°F & 48°F, mashed potatoes-53°F, stroganoff sauce-49°F, cheese sauce-50°F, tartar sauce-53°F, ranch-51°F, caesar dressing-52°F, cooked brussel sprouts-54°F, bleu cheese dressing-52°F, cole slaw dressing-49°F, chicken stock-53°F, cottage pie-50°F, french onion soup-49°F, beer cheese soup-48°F, roasted mushrooms-52°F, roasted beets-52°F. All of the potentially hazardous food listed above was voluntarily discarded by the establishment's kitchen manager. The walk-in cooler was serviced during the inspection. All potentially hazardous food that was made less than 4 hours before inspection was moved to the beer walk-in cooler (40°F).
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The following temperatures were taken in the main line prep cooler #1 (53°F ambient): cooked brussel sprouts-45°F, sliced tomatoes-53°F, salmon-51°F. The food from the prep cooler is stored in the beer walk-in cooler overnight. All of the food was recently moved from the beer walk-in cooler to the prep cooler (within 1 hour). All of the food was moved back in to the walk-in beer cooler. The unit was serviced during the inspection.
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The following temperatures were taken in the TurboAir prep cooler (47°F ambient): potato cakes-49°F, sliced tomatoes-45°F. The food from the prep cooler is stored in the beer walk-in cooler overnight. All of the food was recently moved from the beer walk-in cooler to the prep cooler (within 1 hour). All of the food was moved back in to the walk-in beer cooler. The unit was serviced during the inspection.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 11-Sep-2015
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The dish machine sanitizer measured 0ppm chlorine (EcoSan). The EcoLab service technician was called at the beginning of the inspection. The EcoLab service technician started servicing the machine at the end of the inspection.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 11-Sep-2015
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory on menu is missing the reminder (*) that identifies animal foods served in a raw or undercooked condition.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The sink at the back of the bar has a leaking faucet.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS (repeated violation)
Observation: The exterior door that leads from the kitchen to the dumpster area is not self-closing and tight-fitting.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
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09/03/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Chicken wings (52F), Cheese (45F), Onion with Buttermilk (44F), Cheese Curds (50F) and Cod (47F) in the TurboAir Prep Cooler were held abover 41F. The cooler was turned to a colder setting during the reinspection. Cheese curds were voluntarily discarded during the inspection. Chicken and Cod (in the cooling process) were placed into another cooler. Onion and cheese were placed in another cooler.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Correct By: 01-Aug-2014
- APPROVED PROCEDURES - ROP - HACCP PLAN (repeated violation)
Observation: Reduced oxygen packaging used for braised short ribs, lamb chops, steak and other meat does not have an approved HACCP plan. Handouts were provided for the development of HACCP plan.
Correction: Stop using reduced oxygen packaging until an approved HACCP plan is in place or change procedures to follow the existing approved HACCP plan. Correct By: 23-Jul-2014
- CONSUMER ADVISORY (repeated violation)
Observation: Consumer advisory disclosure is missing on main menu and bar menu. Provide an "*" or other symbol to delineate menu items the disclosure is applicable to.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED (repeated violation)
Observation: Hot wells on main line are rusty and should be replaced or repaired.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS (repeated violation)
Observation: The exterior door in the back room is not self-closing and has a gap between the bottom of the door and threshold.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
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07/24/2014 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Blue Cheese (49F) and Salmon Sauce (47F) in the second Delfield Cooler in on the main line, Chicken Pieces (48F) in the Turboair Cooler, Whip Cream Gruyere (45F) and White Cheddar Cheese (44F) in the True prep cooler on the main line were cold held above 41F. These foods were observed double panned. Improper air flow observed in the True Prep Cooler due to large, stacked pans of food. The potentially hazardous food mentioned above was discarded during the inspection.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 23-Jul-2014
- Critical: DATE MARKING - DISPOSITION
Observation: Duck Confit (7/6), Homemade Ranch Dressing (7/3) and Gnocchi (7/1) have 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. Correct By: 23-Jul-2014
- APPROVED PROCEDURES - ROP - HACCP PLAN
Observation: Reduced oxygen packaging used for braised short ribs, lamb chops, steak and other meat does not have an approved HACCP plan. Handouts were provided for the development of HACCP plan.
Correction: Stop using reduced oxygen packaging until an approved HACCP plan is in place or change procedures to follow the existing approved HACCP plan. Correct By: 23-Jul-2014
- CONSUMER ADVISORY
Observation: Consumer advisory disclosure is missing on main menu and bar menu. Provide an "*" or other symbol to delineate menu items the disclosure is applicable to.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- FOOD CONTACT SURFACES - SOILED
Observation: Meat slicer, can opener and salad spinner are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Hot wells on main line are rusty and should be replaced or repaired.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The exterior door in the back room is not self-closing and has a gap between the bottom of the door and threshold.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floors in the second walk-in cooler and fryer line were visibly soiled.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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07/14/2014 | Routine | |
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