Pour-Man's Pub & Grill, 123 Stark, Randolph, WI 53956 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Multiple food items were cold held between 45-51°F in the prep line cooler. Facility discarded the food products that were cold held over 41F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: Potato peeler and cutting boards used with potentially hazardous food (temperature controlled for safety) not cleaned after 4-hours. Facility washed, rinsed and sanitized food contact surfaces.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours.
- CONSUMER ADVISORY
Observation: Animal products served in a raw or undercooked condition are not disclosed or footnoted to the consumer advisory footnote.
Correction: Disclose animal products served in a raw or undercooked condition using an asterisk that corresponds to the consumer advisory footnote.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site) (repeated violation)
Observation: Soap not available at food employee handwashing sink (hand sanitizer). Manager placed soap at the handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: To-go containers are stored on the floor in the kitchen.
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT- COMPARTMENTS - DRAINAGE
Observation: The prep cooler in the kithchen has an accumalation of condensation.
Correction: Provide sloped outlets for compartments of equipment to allow complete draining of condensation, food or beverage drip, or water from melting ice.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of line equipment (fryer and char broiler) have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
|
08/25/2015 | Routine | |
- Critical: COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE (corrected on site)
Observation: Food is obtained from an unapproved source
Correction: Ball jar with home-canned product.
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: Plumbing system not provided with an air gap on prep sink (air break is present)
Correction: Provide air gap or backflow prevention device. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment. Correct By: 18-Sep-2014
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap not available at food employee handwashing sink. There is dispenser of hand sanitizer (not cleanser)
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 11-Sep-2014
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site) (repeated violation)
Observation: Wiping cloth used for wiping counters stored on handwash sink
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 11-Sep-2014
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The lid on the reach-in prep cooler does not close properly due to problem with hinge
Correction: Repair or replace the lid.
|
09/11/2014 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling lettuce and prepared bacon with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is conspicuously present for monitoring temperatures in foods in line prep cooler.
Correction: Provide thermometers that are easily accessible and readable in coolers.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloths used for wiping counters stored on food prep surfaces in kitchen.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (corrected on site)
Observation: Foods prepared on stainless steel surfaces are subject to potential contamination by fly swatter lying on this surface.
Correction: Change methods or procedures to protect foods from contamination.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Line prep cooler has water build up on bottom of floor and is dripping onto floor - Equipment is not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The deep-frying and grilling equipment and shelving in kitchen is not cleaned on a frequent basis - heavy grease build up observed.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- INSECTS AND RODENTS - OUTER OPENINGS - SCREENING
Observation: Door located off kitchen area is draped with only a loose hanging screen curtain that does not seal to door frame and close eliminating all openings for fly entrance to facility. Approved screen door is not installed.
Correction: Provide screens or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens to prevent entrance of rodents and pests.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The flooring area in kitchen(under and around grills, deep-fryers, coolers, shelving, etc.) has heavy grease and old food build up.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
09/25/2013 | Routine | |
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