Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (corrected on site) Observation: Wiping cloth bucket of chlorine sanitizer used for wiping off thermometer was at 10 ppm chlorine. Another wiping cloth bucket was at 100 ppm chlorine.
Correction: Remix sanitizer and maintain at 100 ppm chlorine. Staff emptied and refilled wiping cloth bucket with solution from the correctly mixed bucket. Correct By: 13-Nov-2015
11/13/2015
Routine
IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site) Observation: In use thermometers, for measuring temperatures of hot food being sent for delivery to off site meal facilities, was improperly stored in a container of sanitizer. Cup of sanitizer was at 0 ppm chlorine.
Correction: Do not store in-use thermometers in container of sanitizer. They may be stored in a container of water greater than 135°F or simply leave on counter or in an empty container and then use a wiping cloth stored in sanitizer to physically wipe off the thermometer in between each use. Storing in sanitizer may not effectively sanitize the thermometer due to accumulation of food debris on thermometer and in the sanitize solution, which lowers the concentration of sanitizer. Correct By: 31-Oct-2014
FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR Observation: Boxes of food in walk in freezer and cooler, and in the dry storage room, are stored on the floor.
Correction: Store all food items 6 inches above the floor. Correct By: 31-Oct-2014
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