North Chase Bar & Grill, 7786 Cty Hwy S, Sobieski, WI 54171 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site) (repeated violation)
Observation: Employee observed handling lettuce, tomato, and bun with bare hands when preparing a fish sandwich. Discussed with food employee the use of gloves and other utensils when handling ready to eat foods. Food employee began using gloves during inspection.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (corrected on site)
Observation: Raw chicken wings were being stored above raw breaded fish. Both containers of fish and chicken were also stored above uncooked bacon. Food employee moved containers around so they were stored properly based on final cooked temperatures.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.
|
03/21/2016 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling hamburger condiments with bare hands. Discussed proper glove use. Corrected onsite. Always wash hands prior to placing gloves on hand.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Cheese and various products in pizza prep cooler were cold held above 41°F. Compressor froze up. Items were either thrown out or placed in walk-in cooler to maintain proper temp. Operator corrected on site.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- THERMOMETERS - FOOD - ACCURACY
Observation: Thermometer used in food establishment is not accurate to +/- 2°F. Discussed calibration of thermometer.
Correction: Calibrate or replace thermometer.
- WAREWASHING - SINK COMPARTMENT REQUIREMENTS - TWO COMPARTMENT PROHIBITIONS (corrected on site)
Observation: Two compartment sink is being used in a continuous warewashing operation. Three sinks are provided and need to be used. Wash/clear rinse/sanitize and air dry is required. OPerator changed during inspection.
Correction: A two compartment sink shall only be used in a batch warewashing operation. Provide a 3-compoartment sink or commercial dish machine.
|
05/27/2015 | Routine | |
| No violation noted during this evaluation. | 01/09/2014 | Routine | |
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