- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat [many romaine lettuce heads] stored directly next to and touching the large container with raw pork and juices from the raw pork. Cook moved the lettuce heads to higher shelf in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above and at a good distance from raw animal food and raw vegetables if stored on the same shelf. Discard ready-to-eat foods that show evidence of contamination. Correct By: 08-Sep-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site) (repeated violation)
Observation: Dirty wiping cloths used for wiping counters and food prep surfaces were observed stored on these surfaces at start of inspection. When cook saw inspector enter kitchen at start of inspection, he immediately started gathering the dirty cloths and put them in the back area out of sight. The cook was then instructed to prepare a bleach solution at 100 ppm and put clean cloths in a wiping cloth bucket.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 08-Sep-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST (corrected on site)
Observation: The large stainless steel bowl of raw pork was stored on a large bucket on a wheel cart directly next to food prep sink used for rinsing many raw vegetables and white rice. These food items in food prep sink are subject to cross contamination when cook scoops raw pork from the stainless steel bowl while next to the food prep sink. The container of raw pork on the wheel cart was moved to the WIC.
Correction: Store food in areas not exposed to splash, dust, or other contamination. Correct By: 08-Sep-2015
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of manual can opener at stainless steel prep table has encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment. Correct By: 08-Oct-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in food prep area are missing end caps that protect end of fluorescent light tube -are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs with end caps. Correct By: 08-Oct-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The entire flooring area in the kitchen/food prep area is very greasy an dmuch food debris was observed under all food prep equipment.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 08-Oct-2015
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09/08/2015 | Routine | |
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures of foods in coolers.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Correct By: 25-Oct-2014
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be blocked be several items during inspection and is unavailable for proper handwashing. Sink made accessible by removing items away from sink.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Correct By: 25-Sep-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Scoops used for both dry rice bin and brown fried rice holding kettle had scoop handles lying in food product - improperly stored.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloths used for wiping counters stored on counters and food prep surfaces. No sanitizer solution buckets are set up. Add one teaspoon bleach to one gallon water - 100 ppm concentration.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 25-Oct-2014
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED (corrected on site)
Observation: Cardboard sheets used to store oil buckets and other food items located in kitchen area is not easily cleanable. Cardboard was discarded.
Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices. Correct By: 25-Sep-2014
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of coolers and cooler door handles are soiled with food and grease debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 25-Oct-2014
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a large gap at the bottom of the kitchen screen door left open during inspeciton which could allow the entrance of insects or rodents.
Correction: Repair this gap so that entrance by insects or rodents into the food establishment is prevented - door to small for door frame opening. Correct By: 25-Oct-2014
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09/25/2014 | Routine | |
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin certified food manager for this establishment.
Correction: Provide a Wisconsin certified food manager and post certification in the food establishment within six months.
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: Thermometers are is not properly located.
Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of new equipment still have some construction debris on them (dust, splinters). Clean all equipment before opening.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink is not non-hand operated.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at employee handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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10/07/2013 | Pre-inspection | |
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