Ponderosa, 1520 Spring St, Beaver Dam, WI 53916 - Restaurant inspection findings and violations

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Business Info

Name: PONDEROSA
Address: 1520 Spring St, Beaver Dam, WI 53916
Type: Restaurant
Phone: 920 885-2755
Total inspections: 3
Last inspection: 04/05/2016
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Inspection findings

Inspection date

Type
  • Critical: WHEN TO WASH
    Observation: Employee observed not washing hands before emptying the clean dishes after loading soiled dishes (he used the sprayer unit to rinse off the used gloves.)
    Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Remove the old gloves wash hands and change into new gloves prior to going back to empty the clean dishes. Talked to the employee and he washed his hands and changed into fresh gloves.
  • Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
    Observation: There are ready-to-eat dressings/bottles of beer stored under boxed raw eggs.
    Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables.Ready-to-eat foods did not show evidence of contamination. The box of eggs was moved down to the bottom shelf.
  • WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
    Observation: A Quat Ammonia test kit is not available for checking sanitizer concentrations. The test kit onhand is wet.
    Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Find a dry space to store the test kit.
  • THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (corrected on site)
    Observation: Danby cooler 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. A thermometer was provided.
04/05/2016Routine
  • Critical: PHF/TCS, COLD HOLDING (corrected on site)
    Observation: Diced ham, cole slaw, German potato salad and ranch dressing were held above 45°F on the buffet line. Operator discarded that products held out of range and adjusted the thermostat on the cooler to maintain products at the proper temperature.
    Correction: Maintain cold potentially hazardous foods at or below 41°F
  • CONSUMER ADVISORY
    Observation: Animal products served in a raw or undercooked condition are not disclosed and footnoted to a consumer advisory footnote.
    Correction: Disclose animal products served in a raw or undercooked condition using an asterisk that corresponds to a consumer advisory footnote.
  • FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES (corrected on site)
    Observation: Water temperature for the sanitization rinse in the Hobart high temperature warewashing machine is less than 180° F. Operator reset the booster pump and changed the wash water in the warewashing machine. The machine is now operating properly and reaching the proper sanitizing surface temperature.
    Correction: Adjust the water temperature so the hot water is between 180 and 194 °F. or have the unit serviced immediately. Food establishment shall cease operations unless alternative warewashing is available.
  • OPEN DRINK CONTAINER
    Observation: Drinking cup without cover was observed in food preparation area.
    Correction: Provide approved beverage container in food preparation area.
  • FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION
    Observation: Canister of soybean oil was stored on the handwashing sink ledge.
    Correction: Store all food items in areas which are clean and dry and not subject to contamination.
  • EQUIPMENT AND UTENSILS - GOOD REPAIR
    Observation: Cleveland hot hold unit is leaking water onto the floor in the cookline area.
    Correction: Repair equipment to good condition or remove from premise.
02/06/2015Routine
  • Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
    Observation: Sanitizer solution bucket with sanitizer solution in bucket stored on food prep table directly next to employee preparing hot foods(hot yellow squash, hot rolls, etc.).
    Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Store sanitizer solution bucket off the food prep table.
  • IN-USE UTENSILS, BETWEEN USE STORAGE
    Observation: Ice scoop handle was improperly stored - lying in contact with ice in beverage ice bin.
    Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
  • WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
    Observation: Wiping cloth used for wiping counters stored on food prep counters.
    Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
  • CLEANING, FREQUENCY AND RESTRICTIONS
    Observation: The floor area in dry storage room has accumulation of food debris and litter(oatmeal, brown sugar, paper scraps, etc.).
    Correction: Clean the physical facilities at a frequency necessary to keep them clean.
  • DRYING MOPS
    Observation: Mops stored in room used for chemicals mops, mop sink, etc. wet mops out of mop sink and draining directly on floor towards food prep area.
    Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.
12/11/2013Routine

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