- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (repeated violation)
Observation: Clean cambros are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
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09/23/2015 | Re-inspection | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: The following ready to eat items were not date marked in the walk-in cooler: ham, cooked beef, cooked pasta, soup, cooked chicken.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Correct By: 21-Sep-2015
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED
Observation: Fruit fly vapona strips are not being used according to manufacturer’s use directions. Vapona strips were stored above ice, open alcohol bottles, and clean dishes. Strips were removed during the inspection.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use. Correct By: 21-Sep-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: An iodine test kit is not available for checking sanitizer concentrations at the bars.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- EQUIPMENT AND UTENSILS - CAN OPENERS - SHARP
Observation: Cutting or piercing part on can opener is dull.
Correction: Replace cutting or piercing part to reduce the hazard of metal fragments caused by dull or worn parts.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (repeated violation)
Observation: Clean cambros are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
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09/14/2015 | Routine | |
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Cutting boards had deep groves and are in disrepair.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
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08/04/2014 | Re-inspection | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The CMA low temperature dishwasher chlorine concentration was measured at 0ppm. The two glass washers in the main bar iodine concentration was measured at 0 ppm.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Dish machines cannot be used until they can maintain 50ppm chlorine and/or 12.5ppm iodine. Use alternative sanitizing methods until these machines are repaired or adjusted. Dish machine repair person was called during the inspection. Correct By: 04-Aug-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: Chlorine and iodine test kits are not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Cutting boards had deep groves and are in disrepair.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean utensils are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
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07/31/2014 | Routine | |
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