- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The chlorine sanitizer is not being used according to EPA registered label use instructions and is at [200] PPM. Sanitizer was diluted at the time of inspection. Make sure level is at 50 - 100 ppm for chlorine.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Kitchen homestyle oven is not ANSI certified or approved by the department. Noted that this unit has been put in kitchen within the last year.
Correction: Unapproved equipment shall be removed from food service.
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01/05/2016 | Routine | |
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A Chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment. Eric Rustad's certificate is on file with the state, post in public view.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS (repeated violation)
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site)
Observation: The onions, potatoes, box of cups and lids are stored on the floor in the basement.
Correction: Store all food items 6 inches above the floor.
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01/13/2015 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling ready to eat burger buns with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat BBQ sauce and mayonaise stored unde raw hamburger.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of food prep fridge are soiled with food debris. Cardboard noted on bottom of fridge - Remove so that surface is smooth and cleanable..
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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03/11/2014 | Routine | |
Restaurant representatives - add corrected or new information about J Ds Corner Bar, 195 N Main St, Iola, WI 54945 »