South Lanes Bowling And Pizza, 4107 Mormon Coulee Rd, La Crosse, WI 54601-7904 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Bloody mary mix in dorm-type refrigerator is cold held at 48°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Potentially hazardous foods must be held in approved equipment (NSF-/ANSI- equivalent). Foods moved to bunker today. Correct By: 06-May-2015
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The EcoLab Mikroklene iodine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer. Sanitizer corrected to 25 PPM (3.5 - 4 "squirts"). Correct By: 06-May-2015
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED (repeated violation)
Observation: Plumbing system not provided with an air gap or backflow prevention at the utlitiy sink.
Correction: Provide air gap or backflow prevention device. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment. Correct By: 13-May-2015
- SURFACE CHARACTERISTICS - INDOOR AREAS
Observation: Ceiling in kitchen above rear prep is not in good repair and cleanable.
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. Correct By: 06-May-2015
- HANDWASHING SIGNAGE (corrected on site) (repeated violation)
Observation: No handwashing signage provided at bar handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 06-May-2015
|
05/06/2015 | Routine | |
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: Plumbing system not provided with backflow prevention (vacuum breaker) at the mop sink faucet.
Correction: Provide backflow prevention device (vacuum breaker). Also, caulk along the base of the mop sink. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment. See picture provided. Correct By: 07-May-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A quaternary ammonium test kit (test strips) is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Contact foodservice supplier (Sysco) to order. Correct By: 07-May-2014
- FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES
Observation: Water temperature for the sanitization rinse in the Champion high temperature warewashing machine is at 155° F and insufficient to register utensil sanitization on a temperature registering tape.
Correction: Adjust the water temperature so the hot water is between 180°F and 194 °F. Have the unit serviced immediately. Food establishment shall cease operations when all clean utensils on hand are soiled unless alternative warewashing is available. Contact Sam as soon as machine is serviced to re-check. Correct By: 30-Apr-2014
- HANDWASHING SIGNAGE (corrected on site)
Observation: No handwashing signage provided at bar handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 30-Apr-2014
|
04/30/2014 | Routine | |
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED (repeated violation)
Observation: Plumbing system not provided with backflow prevention (vacuum breaker) at the mop sink faucet.
Correction: Provide backflow prevention device (vacuum breaker). Also, caulk along the base of the mop sink. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment. See picture provided. Correct By: 07-May-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A quaternary ammonium test kit (test strips) is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Contact foodservice supplier (Sysco) to order. Correct By: 07-May-2014
- FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES (repeated violation)
Observation: Water temperature for the sanitization rinse in the Champion high temperature warewashing machine is at 155° F and insufficient to register utensil sanitization on a temperature registering tape.
Correction: Adjust the water temperature so the hot water is between 180°F and 194 °F. Have the unit serviced immediately. Food establishment shall cease operations when all clean utensils on hand are soiled unless alternative warewashing is available. Contact Sam as soon as machine is serviced to re-check. Correct By: 30-Apr-2014
|
04/30/2014 | Follow Up | |
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