The Bunker, 29224 Evergreen Dr, Waterford, WI 53185 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There were cooked brats and hotdogs stored amongst raw steaks in the Delfield cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above or separate from raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: REHEATING FOR HOT HOLDING (corrected on site)
Observation: Chili and au jus were being improperly reheated on the steam table. The temperatures of the chili and au jus were 102°F and 154°F respectively after 1.9 hours.
Correction: Adjust procedures and methods so that potentially hazardous food reheated for hot holding reaches a temperature of at least 165°F RAPIDLY, WITHIN 2 HOURS. Note: The chili and au jus were reheated to 172°F and 165°F respectively during this inspection.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Cooked brats and hotdogs in the Delfield cooler were not date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: Cleaning chemicals were stored above to-go containers in the basement storage area.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A CHLORINE test kit is not available for checking sanitizer concentrations.
Correction: Provide a CHLORINE test kit or other device for measuring the concentration of sanitizing solutions.
|
03/07/2016 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Potentially Hazardous Food (PHF) such as hotdogs and brats in the Silver King cooler were cold held between 51°F-53°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Do not use the Silver King cooler until it is repaired or replaced. Note: PHF was discarded during this inspection.
- CONSUMER ADVISORY
Observation: No consumer advisory is provided on the menu.
Correction: Provide a consumer advisory for animal-derived foods that may be served raw or undercooked. Place an asterisk next to those foods to draw attention to the advisory.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site)
Observation: Boxes of food such as chips are stored on the floor in the dry storage area of the basement.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: The interior of the ice maker is soiled.
Correction: Clean the ice maker at a frequency necessary to preclude the accumulation of soil and mold.
|
09/02/2015 | Routine | |
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES (corrected on site)
Observation: Handwashing sink not in good repair by the grill.
Correction: Repair the hand sink and use it. It was repaired during the inspection.
|
03/24/2015 | Routine | |
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