Main Mill The, N88w16521 Main St Suite 100, Menomonee Falls, WI 53051 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 05/01/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Riblets in prep cooler is cold held at 44°F.
Cheese (46 F) and Pulled pork (46 F) in the reach-in kitchen cooler are cold held above the allowed 41 F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 30-Apr-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Ready to eat foods in coolers are not date marked. Some items are date marked and some items are not.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Correct By: 30-Apr-2015
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The bar dish machine sanitizer noted at 10 ppm. Discussed that the sanitizer may need to be changed.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 30-Apr-2015
- HAND DRYING PROVISION (repeated violation)
Observation: No single-use toweling available at bar handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- THAWING (corrected on site)
Observation: Reduced Oxygen Packaged fish noted thawing in the package in the 4-door cooler. Violation corrected during inspection.
Correction: Remove the fish from the packaging prior to starting the thawing process.
|
04/23/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Sour cream in reach-in cooler is cold held at 51°F. The chef voluntarily discarded the sour cream. The cooler was unplugged earlier in the day and the air temperature increased. The temperature of the cooler returned to 41 F before the end of the inspection.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The sanitizer at the bar dish machine noted below the allowed 50 ppm. The repair company was contacted.
Correction: Repair and monitor. Use the kitchen dish machine until repaired.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at bar handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
|
04/23/2014 | Routine | |
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