Critical: PHF/TCS, HOT HOLDING (corrected on site) (repeated violation) Observation: Hot dog and brat in hot hold unit is hot held at 110°F. Violation was corrected during inspection by turning the unit up higher.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Discussed using a food probe thermometer to ensure the items are reheated to 135 F within 2 hours and then maintained at 135 F.
WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES Observation: A test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
07/06/2015
Routine
Critical: PHF/TCS, HOT HOLDING (corrected on site) Observation: Hot dogs and brats on hot hold unit is hot held below the allowed 135°F. The hot hold unit was turned up during inspection.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site) Observation: Butane in banquet dry storage is stored above single use utensils.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
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