- Critical: WHEN TO WASH
Observation: Employee observed not washing hands after handling dirty dishes and than working with clean dishes. Discussed with owner operator that employees must was hands prior to working with clean utensils and dishware to prevent cross contamination.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: There are ready-to-eat cut leafy greens, biscuits and diced ham stored under raw shelled eggs in the True kitchen 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: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Sliced ham, sliced turkey, cut leafy greens and several other time/temperature foods are held over 24 hours without date marking.
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.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (repeated violation)
Observation: Employee observed using a common use towel to dry a cutting board.
Correction: Air dry all clean utensils before storage and before contact with food.
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05/12/2015 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling and buttering toast with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 19-Apr-2014
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: (REPEAT) There is raw fish stored over hashbrowns in the True 1 door reach-in cooler in kitchen, shelled eggs stored over pickles and lettuce and raw fish stored over orange juice in the Budlight 2 door reach-in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. During inspection, all coolers were re-arranged. Maintain correct cooler arrangement.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Chopped tomatoes stored in the plastic container within the Superior 1 door reach-in prep top cooler are being cold held at 47.8°F. Sliced canadian bacon is stored at 44.2°F in the True 1 door reach-in cooler located in the kitchen.
Correction: Maintain cold potentially hazardous foods at or below 41°F. All potentially hazardous food items must be stored within the unit, not sitting on top of the containers in the prep top or they will be unable to keep proper temperatures. Correct By: 18-Apr-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: Containers of sliced canadian bacon, deli ham, deli turkey, chili, taco meat and chicken salad in the True 1 door reach-in kitchen cooler are not date marked. Coleslaw in the Budlight 2 door reach-in cooler is not date marked.
Correction: Date mark all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, to effectively identify when a food item has exceeded 7-days. During inspection, all required food items were date marked. Maintain date marking procedure into the future. Correct By: 18-Apr-2014
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The sodium hypochlorite sanitzer used in the CMA low temperature dish machine is not being used according to EPA registed label use instructions and is at a concentration below 50 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Do not manually dilute the concentration of the sodium hypochlorite sanitizer. During inspection, concentrated sodium hypochlorite was added to the sanitizer container and the dish machine was operating with a concentration of 50 ppm.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: Bleach sanitizer solution in the wait staff wiping cloth bucket was found to be at a concentration greater than 200 ppm.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use. During inspection, wiping cloth bucket was diluted and the concentration of the bleach was reduced to 100 ppm. Use test strips to verify the concentration of all wiping cloth buckets and the dish machine each day.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Food storage containers were observed being dried with a cloth after removing from the dish machine and before storage.
Correction: Air dry all clean utensils before storage and before contact with food. Do not use cloths to dry utensils and equipment. An shelf unit made of easily cleanable, non-porous material may need to be installed to allow for air drying space. Correct By: 19-Apr-2014
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: The female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins. Correct By: 02-May-2014
- HANDWASHING SIGNAGE
Observation: There is no handwashing signage posted at the handwashing sink in the kitchen area.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 25-Apr-2014
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04/18/2014 | Routine | |
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