Sir Buks Dance Club & Ravine Ballpark, W5222 Highway Kk, Monroe, WI 53566 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PERSON IN CHARGE DUTIES - EMPLOYEE HEALTH
Observation: Employees are unaware of the illness reporting requirements to the person in charge.
Correction: Provide training to all employees on the signs and symptoms of foodborne illness and explain the requiremnts for reporting to the person in charge. Correct By: 08-Jun-2015
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat green olives stored under raw cheddar bratwurst in the Beverage Air 2 door under-counter cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Brats moved to bottom shelf. Cross-contamination must be prevented by properly storing ready-to-eat food away from raw animal foods. Foodborne illness may result from ready-to-eat food being held underneath raw animal food which could transfer bacteria to and cross-contaminate ready-to-eat foods.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Chopped onions cut yesterday are held at 46.7°F on concessions counter.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Operator returned onions to the Perlick cooler. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5oC to 57oC (41oF to 135oF) too long. Maintaining TCS foods under the cold temperature control requirements prescribed in this code will limit the growth of pathogens that may be present in or on the food and may help prevent foodborne illness. Discard any PHF/TCS foods which have been above 41F for more than four hours or for an unknown amount of time.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items. Correct By: 08-Jun-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A quaternary ammonia test kit is not available for checking sanitizer concentrations of the provided Steramine chemical. Operator filled sink to demonstrate ratio of sanitizer concentrate to water and solution was measured to be over 500 ppm.
Correction: Provide a quaternary ammonia test kit or other device for measuring the concentration of sanitizing solutions. Follow manufacturer's directions on sanitizer. Excessive sanitizer may leave toxic residues on food contact surfaces. Correct By: 08-Jun-2015
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. The previous certification has expired more than six months ago, in January of 2014. Operator has completion certificate from 5/20/15 and signed Application for Food Manager.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 30 days. Mail in a copy of the completion certificate and signed application with the required fee. Correct By: 05-Jul-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Damp wiping cloth used for wiping counters stored in handwashing sink at concessions stand.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Recommended use of Steramine sanitizer at 200-400 ppm. Correct By: 05-Jun-2015
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Hotpoint refrigerator/freezer contains hot dogs which are a potentially hazardous/TCS food. This unit is not ANSI certified or approved by the department.
Correction: The refrigerator may be used for storage of non-potentially hazardous foods only until the unit no longer operates at which time it must be removed or replaced with an ANSI-certifed or Department approved unit. Correct By: 05-Sep-2015
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: Beverage syrup dispensers and holders not contacting PHF/TCS food are visibly soiled with residue.
Correction: Clean utensil and equipment not contacting PHS/TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.
|
06/05/2015 | Routine | |
- FOOD CONTACT SURFACES - SOILED
Observation: Beverage gun nozzle is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Recommended operator use a pipe cleaner, brush, or other scrubbing tool. Correct By: 20-Dec-2013
|
12/20/2013 | Routine | |
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