- DEMONSTRATION OF KNOWLEDGE (corrected on site)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of hot holding temperatures, and reheating temperatures for soups.
Correction: The person in charge shall obtain training or training materials in the areas of hot holding and reheating so they are able to demonstrate knowledge and train employees on proper food safety practices.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: Quat and chlorine test kits are not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 26-Jan-2016
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
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01/25/2016 | Routine | |
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: Quat and chlorine test kits are not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 20-Jul-2015
- CERTIFIED FOOD MANAGER – REQUIREMENT
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 90 days. Serv-safe certificate posted, obtain and post state cert. Application given at time of inspection. Correct By: 13-Oct-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Espresso machine drain is clogged, leaking into bucket under counter.
Correction: Repair equipment to good condition or remove from premise. Correct By: 24-Jul-2015
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07/13/2015 | Routine | |
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED (repeated violation)
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Correct By: 10-Sep-2014
- FOOD LABELS - LABEL INFORMATION (repeated violation)
Observation: Ingredients are not readily accessible for scones.
Correction: Provide a source of ingredients for scones that is accessible to employees so that they may answer questions by customers.
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09/11/2014 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Perogie-45 degrees F
Correction: milk-46 degrees F in large reach- in refrigeration unit.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Sliced ham and turkey are not date marked (stored in top of prep.ref unit.).
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Correct By: 10-Sep-2014
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: Eco lab dishmachine is dispensing 10 ppm chlorine.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Repair to provide 50 ppm Chlorine. Correct By: 10-Sep-2014 Correct By: 11-Sep-2014
- 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. Correct By: 10-Sep-2014
- FOOD LABELS - LABEL INFORMATION
Observation: Ingredients are not readily accessible for scones.
Correction: Provide a source of ingredients for scones that is accessible to employees so that they may answer questions by customers.
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09/09/2014 | Routine | |
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