Rena's Place At Pitlik Sand Beach Resort, 4833 Sand Beach Dr, Eagle River, WI 54521 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Digital themometers with a thermocouple tip is recommended for ease of use for staff. Correct By: 14-Oct-2015
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Internal components of ice machine, including the ice curtain and cover, water tray, and manifold, has visible layer of bright green slime. Upper surface of ice bin has small amount of black mold.
Correction: Clean all internal components of ice machine now and recheck on a monthly basis to determine cleaning frequency needed. Correct By: 21-Oct-2015
- KITCHENWARE AND TABLEWARE - PREWRAPPED
Observation: Utensils (flatware) are left on the tables and not protected from contamination.
Correction: Store the utensils so they are covered or protected from environmental contamination. Correct By: 07-Oct-2015
- INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED
Observation: Fly light in the kitchen is located over the food prep sink.
Correction: Remove or relocate this device so that it is not over any food prep area. Correct By: 14-Oct-2015
|
10/07/2015 | Routine | |
- Critical: COOLING (corrected on site)
Observation: Chili in pan on stove top is not cooling properly and is at [ 90°F] after 1:30pm. This is approx 1 to 2 hours from start of cooling when product was at 135F
Correction: Immediately reheat chili to 165F for 15 seconds or move chili to ice bath in order to rapidly cool to 70F.
Adjust methods or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours.
**Staff opted to place chili in a container in an ice bath. Correct By: 30-Dec-2013
- FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES
Observation: Hot temperature dish machine is not sanitizing dishes and utensils. Dish machine is not reaching sanitizing temperatures (>160F) on dish surface. Water temperature was at ~180F, but rinse cycle is extremely short.
Correction: Adjust the water temperature or length of rinse cycle so that dish surface reaches sanitizing temperatures of >160°F. Service dish machine immediately.
Food establishment shall cease operations unless alternative warewashing is available. After dishes have been washed in the machine, they shall be rinsed in quat sanitizer and air dried.
This is a REPEAT VIOLATION Correct By: 31-Dec-2013
- CONTROLLING PESTS - TRAPPING DEVICES
Observation: Presence of rodents wa found in dry storage room in basement. Numerous areas of shelving had many pieces of mouse droppings. Multiple traps were visible, all were empty at time of inspection.
Correction: Clean and sanitize shelves in dry storage area. Staff shall monitor dry storage room daily to remove any dead rodents, and to clean and sanitize shelves were droppings are found.
Eliminate pests or insects from food establishment. It is recommended that you work with a professional pest control company. Correct By: 03-Jan-2014
|
12/30/2013 | Routine | |
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