- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The [chlorine] is not being used according to EPA registered label use instructions and is at [ 40] PPM at the automatic dishwasher.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration of 50-100ppm. Contact service provider to come repair dishwasher as soon as possible. Machine will have extra chlorine added manually in the mean time and will tested during each use using test strips to ensure sufficient sanitizer is used. contact inspector when repairs have been made.
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08/05/2015 | Routine | |
- Critical: FOOD CONTAMINATION PREVENTED - ICE USED AS EXTERIOR COOLANT (corrected on site)
Observation: Employee drink bottle stored in ice used for drinks.
Correction: Discard contaminated food and adjust procedures to prevent ice used as an exterior coolant from being used in food.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Soup in Walk-in cooler is not 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. Correct By: 24-Feb-2015
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02/19/2015 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling bun with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The chlorine is not being used according to EPA registed label use instructions and is at 0 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Strainers are improperly stored on rack near handwash sink and are subject to splash contamination.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
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09/25/2014 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Chicken stew in True cooler is cold held at 47°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
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02/11/2014 | Routine | |
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