- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 60 days. Marcus Brewer has passed a serve safe course. Will submit certificate and form to state to obtain WI certificate.
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10/28/2015 | Re-inspection | |
- Critical: RAW ANIMAL FOODS- ROAST COOKING TEMPERATURES (corrected on site) (repeated violation)
Observation: Prime rib was only going to be cooked to 130F for 15 seconds.
Correction: Contiue cooking meat roast until time and temperature paramenters have been met. Use roast ccoking chart and cook meat roast at proper time and temperature. Reviewed chart with Chef and he will cook to 135 for 36 minutes.
- Critical: FOOD CONTACT SURFACES - FREQUENCY (corrected on site)
Observation: Can opener has an accumulation of hard food residue.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours.
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are discribed when asked how to cool items down properly.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Must cool from 135 down to 70 with in 2 hours and from 70 to 41 within 4 additional hours. See handout provided.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE (repeated violation)
Observation: Hot water temperature at handwashing sink is at 76°F.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Correct By: 16-Oct-2015
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be blocked during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap not available at food employee handwashing sink in the warewashing area and on back prep line.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION (corrected on site) (repeated violation)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying in warewashing.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 60 days. Marcus Brewer has passed a serve safe course. Will submit certificate and form to state to obtain WI certificate.
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10/09/2015 | Routine | |
- Critical: RAW ANIMAL FOODS- ROAST COOKING TEMPERATURES (corrected on site) (repeated violation)
Observation: The roast in the Altoshaam oven had completed its cooking and was at 125-126 degrees F. The roast was removed from the Altoshaam and placed in another oven to finish cooking.
Correction: Continue cooking meat roast until time and temperature parameters have been met. Use roast cooking chart and cook meat roast at proper time and temperature.
- HAND DRYING PROVISION (corrected on site) (repeated violation)
Observation: The hand towel dispenser by the back food prep line was empty.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. The dispenser was refilled during the inspection.
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01/28/2015 | Follow Up | |
- Critical: RAW ANIMAL FOODS- ROAST COOKING TEMPERATURES (corrected on site)
Observation: The prime rib was done cooking and in a holding cycle in the Altoshaam oven at 122 F. The roast had finished cooking about 30 minutes ago.
Correction: Continue cooking meat roast until time and temperature parameters have been met. Use roast cooking chart and cook meat roast at proper time and temperature. The roast was removed from the AltoShaam and placed in another oven
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: Spray bottles were noted in several areas of the kitchen stored above food prep areas and one bottle was unlabeled.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Make sure all bottles are labeled with their contents.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations at the bar.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 21-Jan-2015
- WAREWASHING - MANUAL - WASH SOLUTION TEMPERATURE
Observation: The temperature of the hot water available at the bar 4-compartment sink was 107°F and dropped to below 100 degrees F within a minute.
Correction: Maintain wash solution temperature not less than 43°C (110°F) or the temperature specified on the cleaning agent manufacturer’s label instructions. All dishes from the bar should be brought to the kitchen dishwasher until the hot water is restored. Correct By: 21-Jan-2015
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: The hot water at the meat walk-in cooler hand wash sink was inoperable.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Correct By: 21-Jan-2015
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: Hot water temperature at the men's room handwash sink is at 66°F. A part has been ordered for the water heater supplying the restrooms.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Correct By: 21-Jan-2015
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: The cook line hand wash sink was inoperable.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Correct By: 21-Jan-2015
- HANDWASHING CLEANSER AVAILABILITY (corrected on site) (repeated violation)
Observation: Soap was not available at the bar handwash sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available in the men's restroom, at the dishwashing hand sink or in the meat walk-in cooler.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. The previous CFM is no longer at the store.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Correct By: 20-Apr-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: The ice scoop at the back ice bin was stored with the handle in contact with the ice.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- TOXIC SUBSTANCES - PERSONAL CARE ITEMS (corrected on site)
Observation: There was a bottle of cologne on the hand sink in the meat walk-in cooler.
Correction: Store employee personal care items in area designated for employee belongings away from food, equipment, clean utensils, single use and single service items.
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01/19/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Cuts of Beef are holding at 45°F in the west cooler drawers.
Correction: Maintain cold potentially hazardous foods at or below 41°F. 1/2 contents were moved to another cooler and remaining will be used by end of shift.
- Critical: FOOD CONTACT SURFACES - FREQUENCY (corrected on site)
Observation: Can opener has an accumulation of food residue.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be blocked during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap not available at food employee handwashing sink behind bar.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate. Correct By: 11-May-2014
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at cookline and server's line handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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04/11/2014 | Routine | |
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