- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS (repeated violation)
Observation: Ice making water is circulating against moldy surfaces in the ice machine.
Correction: Empty, disassemble, clean, and sanitize the ice machine according to the manufacturer's instructions. The machine must be maintained free of mold. Correct By: 20-Jan-2016
- WAREWASHING - SINK COMPARTMENT REQUIREMENTS - IMMERSION (repeated violation)
Observation: The warewashing sink compartments are incapable of allowing immersion of the largest equipment or utensil. The dishwashing machine can accomodate these items but the machine is not working
Correction: Provide sink compartments that can accommodate immersion of the largest equipment and utensils or repair the dishwashing machine to proper order. Correct By: 19-Feb-2016
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Open buckets of ice are stored in the keg cooler. The light buld does not have a shield and is not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 02-Feb-2016
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: An accumulation of greasy debris is not on the kitchen floors, cabinets, walls around the fryer area. The backsplash area behind the sink faucets are dirty. The soda gun drip cup areas are dirty.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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01/19/2016 | Routine | |
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Soda beverages are coming into contact with slime mold on the soda gun head and the drip cup.
Correction: Clean and sanitize the soda gun and the drip cup often enough to preclude slime mold. Daily cleaning and sanitizing is recommended. Correct By: 10-Feb-2015
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Ice making water is coming into contact with moldy surfaces inside of the ice machine.
Correction: Empty, disassemble, clean and sanitize the ice machine so that it is free of mold. The frequency of cleaning and sanitizing must be often enough to preclude mold. Correct By: 10-Feb-2015
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on the ice bins (behind the bar)
Correction: Provide an air gap between the ice bin waste pipe and the receptacle. Correct By: 16-Feb-2015
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: The white hose is connected to the water supply without a hose bibb backflow prevention device.
Correction: Provide a backflow prevention device at this water supply connection. Correct By: 16-Feb-2015
- CONSUMER ADVISORY
Observation: The written consumer advisory that currently exists on the menu and on a wall banner does not specifically disclose which menu items are raw or undercooked. Hamburgers are cooked to the consumer's liking, but does not indicate that hamburgers ordered rare, medium rare, or pink in the middle may be undercooked.
Correction: A written consumer advisory must contain both a disclosure and reminder. The disclosure identifies which items are undercooked. The reminder states that eating the undercooked item may increase risk of foodeborne illness. Provide a disclosure statement in writing. For example place an asterisk by the hamburger items on the menu that leads to the footnote that states "Hamburgers ordered rare, medium rare, or pink in the middle may be undercooked. Whether dining out or preparing food at home, consuming undercooked meat, poultry, fish, seafood, or eggs may increase risk of foodeborne illness.
- WAREWASHING - SINK COMPARTMENT REQUIREMENTS - IMMERSION
Observation: The warewashing sink compartments are incapable of allowing immersion of the largest equipment or utensil. The dishwashing machine is capable of handling the bigger pots and pans, however the dishwashing machine is out of service at this time.
Correction: Provide sink compartments that can accommodate immersion of the largest equipment and utensils or put the dishwashing machine back into service. Correct By: 16-Feb-2015
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: The handwashing sink that is located conveniently for the bar and the kitchen does not have a mixing valve type faucet
Correction: Provide a mixing valve faucet here. Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Also provide a handwashing reminder sign here. Correct By: 16-Feb-2015
- THAWING
Observation: Soup in a factory packed sealed bag was being thawed in the handwashing sink.
Correction: Discontinue thawing foods in a handwashing sink. Adjust procedures or methods to properly thaw foods. The sanitize sink may be used if an insert is provided that terminates above the flood rim level of the sanitize sink. Correct By: 10-Feb-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The following areas were found not clean at this inspection: the beer bottle coolers at the bar (some of the surfaces were moldy), the drain table where clean glassware is stored.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 16-Feb-2015
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins. Correct By: 16-Feb-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located underneath the bar and around the area where the ice machine is located is not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 16-Feb-2015
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02/09/2015 | Routine | |
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