- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST (corrected on site)
Observation: The [2 frozen sausage patties] is stored in an area subject to [contamination due to being outside of original package on the bottom of the prep freezer].
Correction: Store food in areas not exposed to splash, dust, or other contamination.
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01/28/2016 | Routine | |
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A [Quaternary ammonium] test kit is not available for checking sanitizer concentrations at warewash sink. Quat test kit is required for Kay Solid Sense sanitizer.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 04-Sep-2015
- HAND DRYING PROVISION (corrected on site) (repeated violation)
Observation: No single-use toweling or other hand drying device available at handwashing sink (in dry storage area) for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The physical facilities [burger prep freezer] is [in need of door/seal repair to function properly].
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [burger prep freezer door/seal so it can seal properly when closed]. Correct By: 07-Sep-2015
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08/31/2015 | Routine | |
- Critical: FOOD-CONTACT SURFACES AND UTENSILS (corrected on site)
Observation: [condiment container on prep line was dropped on the floor and put back into use] not being sanitized.
Correction: After cleaning, or if soiled during use, sanitize equipment and utensils.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying at handwash station next to french fries
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- EATING, DRINKING, OR USING TOBACCO
Observation: Employee was observed [eating] in the kitchen area.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST (corrected on site)
Observation: The [frozen sausage patties] are stored in an area subject to [possible splash and dust due to bags being left open].
Correction: Store food in areas not exposed to splash, dust, or other contamination.
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02/11/2015 | Routine | |
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: [tray of cooked burgers] in [food prep area on counter] is hot held at [Room Temp ]°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Food Discarded
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS (corrected on site)
Observation: Wiping cloth solution is at 0ppm at start of inspection.
Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris at 100ppm chlorine or 200-400ppm quaternary ammonium.
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08/11/2014 | Routine | |
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES
Observation: Single-use gloves are not discarded between uses when working with raw animal food and then changing tasks to working with ready-to-eat food.
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.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be full of utensils during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS
Observation: Wiping cloth solution is dirty and at 0 ppm chlorine sanitizer solution.
Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.
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01/03/2014 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's, 8056 Sheridan Rd, Kenosha, WI 53143 »