Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS Observation: The bar dish machine noted at 10 ppm. The manager adjusted the setting.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
FOOD CONTACT SURFACES - SOILED Observation: The inside of the ice machine is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
THAWING Observation: Raw beef and cooked chicken noted thawing in the same container of standing water. The items were separated and the chicken will be reheated to 165 F and then properly cooled.
Correction: Adjust procedures or methods to properly thaw foods.
06/19/2015
Routine
No violation noted during this evaluation.
04/11/2014
Re-inspection
Critical: COOLING Observation: Corned beef in the walk-in cooler was not cooling properly and is at 51 F and 61 F after being cooked last night. Discussed taking the corned beef out of the package to finish the cooling process. The corned beefs were voluntarily discarded during inspection.
Correction: Adjust method 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. Correct By: 11-Apr-2014
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