- Physical facilities maintained in good repair
Observation:Kitchen cabinets in poor condition, wall behind dish washer in poor condition.
- In-use utensils, between-use storage
Observation:Utensils are to be kept in product when in use or cleaned and sanitized between uses.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Items in salad bar nned to be surrounded with ice, top portion of salads were above 41, stir frequently.
- Handwashing cleanser, availability
Observation:Hand soap required at bar sinks.
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
|
05/21/2015 | Regular |
- Physical facilities maintained in good repair
Observation:Cabinets and countertops in poor condition.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Hand contact surfaces to be clean and sanitized. Equipment surfaces with buildup, shelving, debris on floor under equipment.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Chicken and beef cannot be stored together in cooler,
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Deli meats and all prepared, cooked items to be date marked, seven day rule aspplies.
|
07/31/2014 | Routine |
- Service sink required
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
|
04/04/2013 | Routine |
Restaurant representatives - add corrected or new information about West Bend Golf Country Club, 4829 580th Ave, West Bend, IA 50597 »