- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The chemical sanitizing bar glass washer is not sanitizing. The test kit gave 10 or less ppm chlorine reading.
Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. Check with test kit regularly to ensure design concentrations are being used. Use kitchen dishwasher or three compartment sink for sanitizing until glasswasher working as designed.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying at sink near the salad preparation cooler.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Provided at inspection.
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment. Per owner, Greg, three persons recently attended course.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of coolers, microwave, dishwasher are due for cleaning.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: There is buildup on the kitchen ceiling, walls-especially by deep fryers, garbage areas and sinks/dishwasher, doors.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Per owner, steam cleaner for ventilation system coming tomorrow.
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02/01/2016 | Routine | |
Restaurant representatives - add corrected or new information about Pour House, 24136 State Hwy 35, Siren, WI 54872 »