Vans Bar, 426 N 9th St, Manitowoc, WI 54220 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: CLEANING PROCEDURE (corrected on site)
Observation: Food employee observed improperly washing hands by using a cloth towel to dry hands.
Correction: Train food employees in proper handwashing techniques. Cloth towels are not allowed to dry hands. Must use papertowels.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat foods stored under raw meats in the reach in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: Scented bleach is not an approved sanitizer. Use unscented chlorine bleach.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- HANDWASHING CLEANSER AVAILABILITY (repeated violation)
Observation: Soap not available at food employee handwashing sink - 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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Taco shells and single service items are stored on the basement floor..
Correction: Store all food items 6 inches above the floor.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Clean the dusty fan in the kitchen.
Correction: Change methods or procedures to protect foods from contamination.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: The shelf next to the grill is covered with foil which is not easily cleanble. The shelf should be covered with a different material that can be cleaned and sanitized as needed.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
|
12/08/2015 | Routine | |
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink located in the bar.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink located in the bar for hand drying.
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.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [time period].
|
12/29/2014 | Routine | |
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