Critical: PHF/TCS, COLD HOLDING Observation: Prepared bacon and vinegar salad dressing was held at room temperature.
Correction: Store prepared potentially hazardous foods at or below 41°F, or hot hold at 135 F or above. Food Manager indicated dressing could be stored in the cooler and reheated per order. Correct By: 15-Oct-2015
WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES Observation: A chlorine and quat ammonia test strips are not available for checking sanitizer concentrations.
Correction: Provide chlorine and quat ammonia test stripsfor measuring the concentration of sanitizing solutions. Frequently monitor concentrations. Correct By: 22-Oct-2015
IN-USE UTENSILS, BETWEEN USE STORAGE Observation: Ice bucket was stored directly on floor of kitchen next to ice machine. Mixing spoons, spatulas, serving spoons, whisks, etc. are stored upright in container..
Correction: Invert ice bucket in between uses to allow for air drying and store off of floor surface.
Invert all utensils in storage containers, with the handles in an upright position to allow staff to grab utensil with handling the food contact area. Correct By: 15-Oct-2015
WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site) Observation: Wiping cloth used for wiping counters stored on top cutting board of prep cooler along cook line.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Food Manager moved wiping clothes to sanitizer bucket. Correct By: 15-Oct-2015
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