**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash. • Hand wash sink was blocked by thawing fish. • Employee hand wash sink must be accessible at all times and can not be used to anything except hand washing.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD PREPARATION including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before putting on gloves for working with FOOD; and (I) After engaging in other activities that contaminate the hands. **CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink. • Hand wash sink was blocked by thawing fish. • Violation corrected: Fish was put into cooler. (A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs use. (B) A handsink may not be used for purposes other than handwashing except as specified in § 2-301.15. (C) An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. **CDC Risk Factor Violation 13 A**. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. • Raw meats stored over ready-to-eat produce. • Violation corrected: Meat was moved to bottom of cooler. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, PREPARATION, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD; (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, PREPARATION, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) PREPARING each type of FOOD at different times or in separate areas; Violation 37 C: 3-304.12 In-Use Utensils, Between-Use Storage. • Ice scoop stored on box next to ice machine • Store in ice with handle extended or in a container to protect it. During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored: (A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or (F) In a container of water if the water is maintained at a temperature of at least 57.2oC (135oF) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). Violation 33 B: 3-501.13 Thawing. • Fish was thawing at room temperature, follow proper procedures for thawing potentially hazardous foods. • Left information. Except as specified in ¶ (D), POTENTIALLY HAZARDOUS FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less, as specified in Subparagraph 3-501.16(A)(2); or (B) Completely submerged under running water: (1) At a water temperature of 70 degrees F or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), as specified in Subparagraph 3-501.16(A)(2), or (4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5oC (41oF) as specified in Subparagraph 3-501.16(A)(2), for more than 4 hours including: (a) The time the FOOD is exposed to the running water and the time needed for PREPARATION for cooking, or (b) The time it takes under refrigeration to lower the FOOD temperature to 5oC (41oF) as specified in Subparagraph 3-501.16(A)(2); (C) As part of a cooking PROCESS if the FOOD that is frozen is: (1) Cooked as specified under ¶ 3-401.11(A) or (B) or § 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the PROCESS; or (D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and PREPARED for immediate service in response to an individual CONSUMER’S order. Violation 53 D: 6-101.11 Surface Characteristics. • Upright freezers stored on carpet. • Remove carpet; floors should be smooth, non-absorbent, durable and easily cleanable. (A) Except as specified in ¶ (B), materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD PREPARATION areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, MOBILE FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable APPROVED materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris. Violation 54 F: 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition. • Hood system noted with grease drippage, clean and maintain. (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
4-compartment sink (NSU), bleach sanitizer + separate 2-compartment sink + separate hand wash sink + mop sink Bar has 4-compartment sink (NSU), quat sanitizer. Temperatures recorded during inspection: Chest freezer: 18f Upright cooler: 39f Prep cooler: top- guacamole 32f, bottom: 33f Refried beans: 60f (just turned on) Upright freezers: 12f, (-)4f Bar coolers: 31f, 29f
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