Loose Wheel, 302 W Main St, Hortonville, WI 54944 - Restaurant 2.1 inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: DATE MARKING - DISPOSITION
Observation: Product in the walk in cooler and grill cooler has exceeded its date mark or is not provided with a date mark. Product was discarded during the routine inspection.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- VARIANCE OBTAINED FOR SPECIAL PROCESSES
Observation: There is no documentation of an approved variance for pickling mushrooms, and asparagus. Items were datemarked however, it was past the allowed 7 days. If product is to be continued to be produced and served then a variance must be submitted. Product can only be kept for 7 days and at 41F.
Correction: Submit a variance application to the regulatory authority for submission to the State for review. If approved, a copy of the approved variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the State.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The area under the grill has a build of debris and food.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
12/09/2015 | Routine | |
- Critical: MODIFICATIONS OF WAIVERS
Observation: Pickling mushrooms is not acceptable in the Wisconsin Food Code and has not been approved by the Department
Correction: Apply for a variance to the department before continuing with this process. Use the variance process outlined in WFC 1-104.12. Discontinue this practice of pickling for preservation.
- Critical: READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DISPOSITION
Observation: Foods in the reach in cooler were passed the 7th day of date marking. Monitor products and discard foods that are pass the 7 days of datemarking. .
Correction: Discard potentially contaminated or unsafe foods.
- Critical: COOLING 70°F TO 41°F
Observation: French Fries in Reach in cooler is at 45°F after six hours. The product was dated several days ago and was still holding a temp at 45. Cooling methods were discussed with the operator.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours.
- Critical: EQUIPMENT, FOOD CONTACT SURFACES AND UTENSILS - CLEANING FREQUENCY
Observation: A container was being used as a scoop with no handle allowing for possible contamination of the food to occur. Use a utensil with a handle and clean on a regular basis.
Correction: Clean food contact surfaces anytime contamination has occurred..
|
03/05/2015 | Routine | |
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