- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The glasswasher was not delivering a minimum of 50 ppm of chlorine sanitizer. The sanitizer jug was also almost empty at the time of the inspection and the person in charge did not know how to maintain the equipment. All glasses must be washed in the high temp dishwasher in the kitchen until the glasswasher is repaired.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not performing the following duties. The bartender did not know how to change sanitizer or maintain the glasswasher in absence of the owner.
Correction: The person in charge shall provide training to employees on [activity].
- HAND DRYING PROVISION
Observation: Cloth towels may not be used for drying hands. Remove cloth towel from the handwash sink. Papertowels must be used.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no current Wisconsin Certified Food Manager for this establishment. Steve Gauthier's CFM has expired. There is 6 months grace period to renew the certificate.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 6 months
- SURFACE CHARACTERISTICS - INDOOR AREAS
Observation: The floor behind the bar is in poor condition and needs to be replaced. The missing floor tile in front of the urinal needs to be repaired.
Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.
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12/03/2015 | Routine | |
- Critical: EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR - UNSAFE
Observation: The plastic boxes used for breading fish are not food safe. Discard these boxes and replace with plastic containers that are designed to hold food.
Correction: Discard unsafe equipment and utensils.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: THE GLASSWASHER IS NOT SANITIZING GLASSES. IT IS NOT DELIVERING CHLORINE SANITIZER AT 50 PPM. GLASSES MUST BE WASHED IN KITCHEN DISHWASHER UNTIL THIS UNIT IS REPAIRED. REPAIRMAN WILL BE AT THE FACILITY TOMORROW. TEST THE UNIT DAILY.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- WAREWASHING MACHINE - TEMPERATURE MEASURING DEVICES
Observation: The rinse pressure gauge and the wash temperature gauge are not working and must be repaired..
Correction: Warewashing machine shall be equipped with a temperature measuring device that measures the temperature of water in the wash and rinse tank, the incoming water for hot water sanitizing or water in the chemical sanitizing tank
- 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.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Salt is stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- WAREWASHING MACHINE - PRESSURE MEASURING DEVICES
Observation: Pressure measuring devices on water supply line for the fresh hot water SANITIZING rinse is not operational.
Correction: Calibrate or replace pressure measuring device. Pressure measuring device shall be scaled in increments of 1 pound per square inch or smaller and shall be accurate to ± 2 pounds per square inch in the range indicated on the manufacturer’s data plate.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: There is an accumulation of dirt in the back of the prep table.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Bowls are stored on top of the refrigerator on soft absorbent mesh. Do not store bowls on this surface as it is not easily cleanable and nonabsorbent. Use a tray or a hard, nonabsorbent washable surface.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
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12/29/2014 | Routine | |
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