Pop's Frozen Custard, N87w16459 Appleton Ave, Menomonee Falls, WI 53051 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PHF/TCS, COLD HOLDING
Observation: Custard in hopper is cold held between 40-57°F. Discussed stirring and the machine was turned to a colder setting. Check the temperature every 30 minutes to an hour to ensure that temperature is maintained.
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: Three comparment sink sanitizer noted at 0 ppm. Violation corrected during inspection by adding bleach to 100 ppm.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- FOOD CONTACT SURFACES - SOILED (corrected on site)
Observation: The onion slicer and the mandolin slicer are visibly soiled. Violation was corrected during inspection by cleaning.
Correction: Maintain food contact surfaces in a clean condition.
|
07/01/2015 | Routine | |
- Critical: SEPARATION (corrected on site)
Observation: Sterno is stored over the freezer.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- Critical: POTENTIALLY HAZARDOUS FOOD, COLD HOLDING (corrected on site)
Observation: Cheese and lettuce on ice is being cold held above 41°F. The person in charge discarded the items and implemented Time as a Public Health Control during the inspection.
Correction: Either maintain cold potentially hazardous foods at or below 41°F or implement Time as a Public Health Control. See below for requirements of Time as a Public Health Control.
- Critical: MANUAL AND MECHANICAL WAREWASHING EQUIPMENT - SANITIZER NOT BEING USED PER MANUFACTURER (corrected on site)
Observation: The chlorine sanitizer noted above 100 PPM. The sink was drained, washed and set up again to ensure it is at 100 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer.
|
05/20/2014 | Routine | |
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