Health Report #109256

Establishment Name: Barton Hills Pool Snack
Report Date: 07/09/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Food Temperature Measuring Dev N/A , N/A Provide a metal stem food thermometer with a reduced diameter tip to take accurate temperature readings of your hamburger patties. Corrected by obtaining a thin tipped thermometer from the country club kitchen
Critical Potentially Hazardous Food (Ti Cold food item(s) cooking/preparation area cooler, Stored above 41 degrees F Sandwich/salad prep cooler: phfs in the top of the unit were being maintained at 46 to 49f. The two foods at 46f were relocated to another unit at proper temperature, and the foods at 47 to 49f were discarded. Phfs in the bottom of the unit were at 44f. All phfs must be maintained at 41f and below. This unit was adjusted to a colder setting during the inspection
Critical Potentially Hazardous Food (Ti Cold food item(s) cooking/preparation area cooler, Stored above 41 degrees F Observed portioned watermelon in the counter-top pepsi cooler to be at 48f. Ensure this unit maintains phfs at 41f and below. The temperature dial was turned slightly to its maximum cold setting. The watermelon was cooled down to 41f by the end of the inspection
Critical Separation Poisonous/toxic material(s) N/A Not separated from Single-service items Shelves above three compartment sink: observed chemicals stored on the shelf above food service gloves and deli tissue. Corrected by relocating the gloves and deli tissue so they were no longer below the chemicals
Critical Consumer Self-Service Operatio Utensil(s) N/A Not provided No tongs were provided at the dining room fruit dispenser. Maintain tongs or another appropriate dispenser at this station to prevent bare hand contact with this ready to eat food
Normal Wiping Cloths, Use Limitation Wiping cloth(s) wet N/A Stored in Less than 100-200 ppm quaternary ammonia N/A
Normal Certification of managerial em N/A N/A N/A Provide an employee with a manager level food safety certification that works full time at this establishment
Normal Storage Areas, Rooms, and Rece Handwash trash receptacle(s) dishwash , Not provided Provide a small trash can at the hand washing sink for the disposal of paper towel after drying hands
Normal Good Repair and Proper Adjustm Equipment components , In poor repair 1) adjust, service and/or repair the two door sandwich prep cooler and the pepsi counter top cooler as needed to maintain foods at 41f or below. 2) the plastic ice scoop in use had a small chip out of it at the tip. Corrected by replacing the scoop with a different one
Normal Wiping Cloths, Use Limitation Wiping cloth(s) wet N/A Stored in Less than 100-200 ppm quaternary ammonia N/A