- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A direct connection exists between the sewage system and a drain from ice machine in bar. No observed air gap provided.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection and provide an air gap. Correct By: 30-Apr-2015
- CONSUMER ADVISORY
Observation: No consumer advisory provided on breakfast, lunch or dinner menu for foods (burgers, eggs( offered undercooked upon customer request.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Be sure to indicate specific food items applicable to consumer advisory statement. Correct By: 30-Apr-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 30-Apr-2015
- FOOD CONTACT SURFACES - SOILED
Observation: Interior panel of ice machine was moldy.
Correction: Maintain food contact surfaces in a clean condition. Drain, clean and sanitize ice machine. Correct By: 30-Apr-2015
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink in warewashing area.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 30-Apr-2015
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying in warewashing area.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 30-Apr-2015
- TOXIC SUBSTANCES - SANITIZER CRITERIA
Observation: Essential home bleach used as sanitizer is not approved for food contact surfaces.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Bleach must be approved for use in food establishments for food contact surfaces. Correct By: 30-Apr-2015
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. Manager is in course and has 90 days to receive certification.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Please submit certification from course with CFM application and $10 fee to Department to receive the Wisconsin Certified Food Manager. Will email CFM application with report. Correct By: 30-Jun-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST
Observation: Food preparation area is located directly next to handsink. No splash guard or other prevention device is installed.
Correction: Store food in areas not exposed to splash, dust, or other contamination. Provide smooth and easily cleanable splash guard on left portion of handsink to prevent contamination on food. Correct By: 30-Apr-2015
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: General Electric reach-in cooler is not ANSI certified or approved by the department.
Fryer is not ANSI certified or approved.
Correction: Unapproved equipment shall be removed from food service. Please replace with ANSI or NSF standard 7 certified equipment. Correct By: 30-Apr-2015
- FOOD PREPARATION SINK
Observation: Significant food preparation is occurring without the use of a food preparation sink.
Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing. Install food preparation sink. Be sure to provide with an air gap. Correct By: 30-Apr-2015
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sinks are not non-hand operated. Faucets on handsink in kitchen and designated handsink in warewash area need to have non hand operated handles (i.e. elbow paddles, foot or knee pedals, single wand/lever, wrist paddles, wing handles, etc).
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds. Replace faucet handles. Correct By: 30-Apr-2015
- PLUMBING - SERVICE SINK
Observation: There is no service/mop sink provided in food establishment.
Correction: Provide at least 1 service sink or curbed cleaning facility for disposal of mop water. Correct By: 30-Apr-2015
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at handwashing sink in warewash area.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 31-Mar-2015
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: Acoustic ceiling tiles are present in kitchen over prep area.
- Exposed wood shelving present in kitchen.
- Shelf under cooking equipment has paper residual stuck on it, not smooth and easily cleanable.
- Floor in dish area is badly cracked/damaged.
Correction: Maintain the physical facilities so they are in good repair at all times. Replace ceiling tiles with smooth and easily cleanable tiles. Coat or paint shelving. Scrape and clean shelving under cook equipment. Replace floor tiles. Correct By: 30-Apr-2015
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03/31/2015 | Pre-inspection | |
Restaurant representatives - add corrected or new information about Tuesdays Bar And Grill, 201 South Adams St, New Lisbon, WI 53950 »