- Critical: COOLING
Observation: [chili] in [cooler] was not cooled properly.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: [eggs] in [storage area] is cold held at [ambient air temp. 62 ]°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: [stored food] in [all coolers] is improperly date marked. [There is no date maring system in place. All potentially hazardous foods which will be held more than 24 hours MUST be labeled with a common name and date by which the food must be consumed or discarded.].
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.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap not available at food employee handwashing sink.
Correction: Provide hand soap 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 [90 Days]. Correct By: 10-Feb-2015
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: [portioned meats] are stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- EQUIPMENT AND UTENSILS - EQUIPMENT OPENINGS, CLOSURES AND DEFLECTORS
Observation: [Doors on chest freezers] are [damaged allowing insulation to be in contact with stored foods].
Correction: Cover, lids or other equipment parts extending into food shall be designed to prevent dust, drips, or other contamination from getting into food. Correct By: 11-Dec-2014
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The physical facilities in [kitchen and storage area] are [in need of repair].
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [damaged ceiling tiles to prevent contamination]. Correct By: 11-Dec-2014
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The [floors walls and ceilings of the kitchen and storage areas] are [soiled with grease and cluttered with misc debris].
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 18-Nov-2014
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11/10/2014 | Routine | |
Restaurant representatives - add corrected or new information about Bob's On Sheridan Road, 422 Sheridan Road, Racine, WI 53403 »