North Lake Bear Trap, W315n7770 Hwy 83 Po Box 3, North Lake, WI 53064 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE (repeated violation)
Observation: No thermometer is present for monitoring temperatures in thin mass foods.[0-220]
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within ASAP.
|
10/16/2015 | Re-inspection | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: [Food items in cooler is not date marked. [Describe].
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.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) needs training to carry out duties: .
Correction: The person in charge shall provide training to employees on required duties .
- WHERE TO WASH - UNAPPROVED SINK
Observation: Food employee unable to wash hands in handsink.
Correction: Food employees shall wash their hands in a handsink approved for handwashing.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.[0-220]
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within ASAP.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The tortillas stored on the floor in the walkin. Food in walkin must be stored on an approved shelf
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT AND UTENSILS - DURABILITY AND STRENGTH
Observation: Homestyle refrigerator used for some cold holding .
Correction: Provide equipment or utensils that are durable under normal conditions.
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: Thermometers needed in cooling/freezing units.
Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit.
- WAREWASHING - DRAINBOARDS
Observation: No adequate sized [utensil racks
Correction: drainboards] for clean items.[keep clean dishes separate from dirty drainboard]
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of storage surface are soiled .
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink is not non-hand operated or is operating incorrectly.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor under and behind equipment.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
10/05/2015 | Routine | |
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST
Observation: The basement storage in an area subject to overhead.
Correction: Store food in areas not exposed to splash, dust, or other contamination.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: [Equipment] is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of bar area.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The kitchen floor-cove, wall with exposed wood and ceiling with peeling paint needs to be addressed.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
10/29/2014 | Pre-inspection | |
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