- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Red potatoes are hot held at 130.1°F in the Alto-Sham. Operator indicated potatoes were initially cooked within the past two hours.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Potatoes brought back to 135F and above within two hours of initial cooking. After two hours, reheat previously hot held foods to at least 165F.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: There is no sanitizer coming through to utensils in the warewashing machine.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Warewashing machine may be used to wash and rise while the three compartment sink may be used to sanitize utensils from the wall mounted sanitizer dispenser as a temporary method to sanitize. Repair the warewashing machine within one week.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: Chlorine and quaternary ammonia test kits are not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 29-Aug-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of warewashing equipment and refrigeration equipment are soiled. Primarily, the door of the walk-in cooler around the handle and the warewashing machine interior have excessive food residue.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 21-Aug-2015
- REMOVING DEAD OR TRAPPED BIRDS, INSECTS, RODENTS AND OTHER PESTS
Observation: There were two dead mice and feces observed on the floor next to the downstairs walk-in cooler.
Correction: Remove all dead pests frequently enough to prevent decomposition or attraction of other pests. Correct By: 15-Aug-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: There is beverage syrup spilled on the floor by the beverage rack downstairs.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 21-Aug-2015
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08/15/2015 | Routine | |
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