Landmark Bar, 117 Alfred St, Athens, WI 54411 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a DIGITAL thermometer capable of taking temperatures in thin mass food items.
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: Handwashing sink is not provided in new pizza prep and cooking room.
Correction: Install an approved handwashing sink which includes non-hand operated (wrist paddles) faucet, handsoap and paper towels. Existing handwash sink in the other end of the kitchen is not convenient for this new location.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [time period].
|
03/14/2016 | Routine | |
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: The Wisconsin Certified Food Manager for this establishment has expired.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [time period].
|
03/05/2015 | Routine | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The dishmachine is not sanitizing at the proper concentration (50-100 ppm).
Correction: Provide training to employees on proper use and concentration of sanitizer AND repair dishmachine. Manually wash and sanitize all items at the bar sinks.
|
12/17/2013 | Re-inspection | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The dishmachine is not sanitizing at the proper concentration (50-100 ppm).
Correction: Provide training to employees on proper use and concentration of sanitizer AND repair dishmachine. Manually wash and sanitize all items at the bar sinks.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: Bleach spray bottle was too strong.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use and maintain bleach solution at 50-100 ppm.
|
12/09/2013 | Routine | |
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