Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Employees must wear clean clothes and hair restraints when working with food.
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Food advisory for raw or undercooked meat, fish, sushi, eggs, must be provided in writing to customers.
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Food contact equipment and refrigeration must comply with NSF standards for commercial use. Reuse of single service articles and recycled plastic bags is prohibited for food contact.
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Food from an approved source.
[multiple violations]
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Food must be date marked to show it is used or discarded within 7 days.
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Food must be held at 41 F or 135 F. Food temperatures must be monitored daily.
-
Food must be protected from contamination by filth, insects, raw food and dirty hands.
-
Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
-
Proper thawing.
-
Sanitizer products must be approved by the state health department.
Sanitizer must be used at the concentration stated on the label.
Sanitizer must be used after washing utensils with soap and rinsing with clear water.
Sanitizer concentration must be tested daily with test kit or test paper.
Sanitizing with hot water must be checked daily with a maximum recording thermometer or thermo tape.
Food contact surfaces, ice machines and ice bins must be cleaned and sanitized on a routine schedule.
-
Single service spoons, forks, knives must be stored with handles in an upright position — and not reused.
-
Wiping rags must be stored in sanitizer solution when not in use.
Employees must change gloves as often as necessary to prevent contamination of food.
|
Jan 12, 2006
|
59 |
-
Employees must not handle ready to eat food with bare hands.
-
Food must be held at 41 F or 135 F. Food temperatures must be monitored daily.
-
Food must be protected from contamination by filth, insects, raw food and dirty hands.
|
Aug 2, 2006
|
85 |
-
Equipment to control product temperature.
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Food honestly presented, labeled, distressed products, segregated.
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Food must be date marked to show it is used or discarded within 7 days.
-
Food must be held at 41 F or 135 F. Food temperatures must be monitored daily.
-
Food must be protected from contamination by filth, insects, raw food and dirty hands.
-
Food must be rapidly chilled from 140F to 70 F within 2 hours. Temperature must be monitored regularly.
-
Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
-
Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
-
Mops, mop sinks and cleaning equipment must be used and stored so they will not contaminate food and equipment.
|
Feb 7, 2008
|
71 |
-
Employees must not handle ready to eat food with bare hands.
-
Employees must wear clean clothes and hair restraints when working with food.
-
Equipment to control product temperature.
-
Food advisory for raw or undercooked meat, fish, sushi, eggs, must be provided in writing to customers.
-
Food must be date marked to show it is used or discarded within 7 days.
-
Food must be held at 41 F or 135 F. Food temperatures must be monitored daily.
-
Food must be rapidly chilled from 140F to 70 F within 2 hours. Temperature must be monitored regularly.
-
Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
-
Sanitizer products must be approved by the state health department.
Sanitizer must be used at the concentration stated on the label.
Sanitizer must be used after washing utensils with soap and rinsing with clear water.
Sanitizer concentration must be tested daily with test kit or test paper.
Sanitizing with hot water must be checked daily with a maximum recording thermometer or thermo tape.
Food contact surfaces, ice machines and ice bins must be cleaned and sanitized on a routine schedule.
-
Thermometers must be provided to check cooking and holding temperature. Thermometers in all refrigerators.
|
Aug 28, 2008
|
62 |
-
Doors and windows must remain closed or screened to prevent entry by vermin.
Pest control must be provided to effectively eliminate insects, rodents, birds, etc.
Animals are prohibited in food establishments except to assist disabled individuals.
-
Food advisory for raw or undercooked meat, fish, sushi, eggs, must be provided in writing to customers.
-
Food must be held at 41 F or 135 F. Food temperatures must be monitored daily.
|
Nov 18, 2009
|
89 |
Restaurant representatives - add corrected or new information about Peoples Food Coop, 315 5th Ave South, La Crosse, WI »