- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Various sliced meats and cut vegetables in walk in cooler is note date marked. Staff discarded items of unsure date and confirmed date of sliced ham when processed, ordered staff to label each with correct date.
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.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The dishwasher sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. Ordered to use 3 compartment sink to use for sanitizer after dishwashing in machine. Staff called in for repair. Will re-inspect 4/1/16. Re-inspected on 4/1/16, dishwasher sanitizer re-test and is at 50ppm chlorine.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (corrected on site)
Observation: Cut vegetables, soups, slice ham in the walk in cooler were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site)
Observation: The various meats/beef and vegetables are stored on the floor in the walk in cooler. Ordered staff to remove items of floor and place 6 inches above floor.
Correction: Store all food items 6 inches above the floor.
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03/30/2016 | Routine | |
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES
Observation: Single-use gloves are not discarded between handling raw eggs and ready to eat foods.
Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation.
- Critical: DATE MARKING - DISPOSITION
Observation: Soup item, sliced ham, tomatoes in walk in cooler is not provided with a date mark.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloth used for wiping counters stored on food contact surfaces.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
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10/29/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat [cooked chicken] stored under [hamburgers] [in the walk in 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 (corrected on site)
Observation: [tomaoes and chicken] in [walk-in] is improperly date marked. .
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.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (corrected on site)
Observation: [cooked chicken and potatoes] in the [walk in cooler] were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
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11/18/2014 | Routine | |
| No violation noted during this evaluation. | 01/16/2014 | Re-inspection | |
- Critical: CLEANING PROCEDURE (corrected on site)
Observation: Food employee observed improperly washing hands by not using soap.
Correction: Train food employees in proper handwashing techniques.
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands after cracking eggs.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling gyro meat and tortilla shell with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat salad and strawberries stored under raw chicken in continental 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: PHF/TCS, COLD HOLDING
Observation: Cut tomatoes in front salad cooler is cold held at 50°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 16-Jan-2014
- EATING, DRINKING, OR USING TOBACCO (corrected on site)
Observation: Employee was observed eating and drinking in the kitchen area.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.
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01/14/2014 | Routine | |
Restaurant representatives - add corrected or new information about Hillcrest Restaurant, 6000 75th Street, Kenosha, WI 53142 »