Lake Geneva Lanes, Po Box 366, Lake Geneva, WI 53147 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: TOXIC SUBSTANCES - STORAGE
Observation: Soap, cleaners, and other toxics stored next to clean towels, equipment, and utensils on shelf above 4-compartment sink.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- CONSUMER ADVISORY
Observation: No consumer advisory provided.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition (e.g. hamburgers).
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at handwashing sink/compartment in kitchen.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
|
01/28/2016 | Routine | |
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE (repeated violation)
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- THAWING (corrected on site)
Observation: Bags of chili are being improperly thawed by using hot water and then placing in sink at ambient temeperatures.
Correction: Adjust procedures or methods to properly thaw foods. Thaw under refrigeration or use one of the approved methods below. Operator placed chili in cooler.
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: Thermometer in 2 door reach in cooler is not properly located. It is located in the back near compressor.
Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit (towards the front).
|
02/17/2015 | Routine | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The EcoSan sanitizer at dishmachine is not being used according to EPA registed label use instructions and is at 10 PPM.
Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. Operator primes the machine and sanitizer concentraiotn was measured to be 50 PPM.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- FOOD CONTACT SURFACES - SOILED
Observation: Interior of ice machine in basement is visibly soiled with black mold.
Correction: Maintain food contact surfaces in a clean condition. Clean ice machine.
|
01/14/2014 | Routine | |
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