- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: [portioned lasagna] in [basement walkin] is improperly date marked. [no dates present].
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.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: [ice cream scoop] was improperly stored [in water at ambient air temp].
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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST (corrected on site)
Observation: The [pasta] is stored in an area subject to [splash and dust in uncovered container].
Correction: Store food in areas not exposed to splash, dust, or other contamination.
- THAWING (corrected on site)
Observation: [ground beef] is being improperly thawed by [in food prep sink in basement with no water running].
Correction: Adjust procedures or methods to properly thaw foods.
- BUILDING CONSTRUCTION
Observation: [front restaurant wall] does not meet commercial building code.
Correction: Food establishments shall meet the wisconsin commercial building code. Referral will be made to the department of safety and professional services for follow-up. Correct By: 12-Feb-2016
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in [cookline upstairs] are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 19-Jan-2016
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01/12/2016 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling [ready-to-eat toast] with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The [floor on the cookline] is not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
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10/07/2015 | Routine | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The [sanitizer in basement 4 comp] is not being used according to EPA registered label use instructions and is at [<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.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: [Food items] 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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST (corrected on site)
Observation: The [stored food] is stored in an area subject to [splash and dust without plastic wrap over containers].
Correction: Store food in areas not exposed to splash, dust, or other contamination.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site)
Observation: The [food items in coolers] are stored on the floor in the [walkin coolees and freezers].
Correction: Store all food items 6 inches above the floor.
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11/24/2014 | Routine | |
Restaurant representatives - add corrected or new information about Miraz Restaurant, 7500 Sheridan Road, Kenosha, WI 53143 »