- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site) (repeated violation)
Observation: Employee observed handling hot dog toppings] with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: tuna salad] in [walk in cooler] 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.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be [used for unshelling hard boiled eggs in sink] 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.
- EATING, DRINKING, OR USING TOBACCO (corrected on site)
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.
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09/24/2015 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling bread, lettuce and tomatoes with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Gloves provided and food code fact sheet given to owner.
- Critical: REHEATING FOR HOT HOLDING (corrected on site) (repeated violation)
Observation: Soups and gravy was improperly reheated. Soups were at 108-120F and Gravy was at 115F in steam table after 1 hour.
Correction: Adjust procedures and methods to properly reheat food. Reheat food to 165F within 2 hours. Food reheated on grill top and microwave to 165F or greater at time of inspection.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Ready-to-eat potentially hazardous food in coolers 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.
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03/12/2015 | Routine | |
- Critical: REHEATING FOR HOT HOLDING (corrected on site) (repeated violation)
Observation: Chili was improperly reheated. Chili was at 108 F on steam table after reheating.
Correction: Adjust procedures and methods to properly reheat food. Reheat Potentially hazardous ready-to-eat food for hot holding to 165 F pior to being placed on hot holding. Reheated to 165 F at time of inspection.
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10/13/2014 | Routine | |
- Critical: REHEATING FOR HOT HOLDING (corrected on site)
Observation: Chili was improperly reheated. Chili had a temperature of 90 F shortly after being placed on steam table.
Correction: Adjust procedures and methods to properly reheat food. Reheat ready-to-eat potentially hazardous food rapidily to 165 F before placing on hot holding.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Cooked gyro meat 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.
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02/26/2014 | Routine | |
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