- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: There are ready-to-eat foods (pot pie filling) stored under raw fish in the walk-in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER
Observation: Raw chicken hanging over storage container into potato pancake container in the walk-in cooler.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP (repeated violation)
Observation: The air gap under the utensil container in the server area is soiled with black slime.
Correction: Clean and maintain gap and drain. Provide an air gap on water supply side to protect water supply.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The interior of the under counter freezer and the ice cream freezer are visibly soiled. The cover and back vent areas for the Delfield unit are soiled.
Correction: Maintain food contact surfaces in a clean condition.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: The scoop for the potato pancakes and the tongs for the salad are improperly stored in the food, laying in food. Knife stored between cutting board and cook surface on cook line.
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 - MISCELLANEOUS CONTAMINATION
Observation: Food is subject to potential contamination by the ceiling leak in the food prep area-4 compartment sink.
Correction: Discontinue food prep in area until ceiling repaired and leak eliminated. Change methods or procedures to protect foods from contamination.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: True cooler in cook area is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces of storage areas are soiled with debris. (The area under the soda unit.)
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The physical facilities in food prep area and the storage room are in disrepair. Water leaks evident and the ceiling surface is in disrepair.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the ceiling above the 4 compartment sink. Effectively eliminate the leak. Provide an approved, smooth and easily cleanable surface.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: The filters in the ventilation hood are soiled. The filters are to be tight fitting.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
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01/07/2016 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat, celery stored under raw chicken and beef in the walk-in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: PHF/TCS, COLD HOLDING
Observation: Tuna salad and sliced tomatoes in 2 door/2 drawer prep cooler is cold held at 48 and 46°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: The air gaps on the vegetable prep sinks are dirty. Debris from the sink is hanging into the funnel connection.
Correction: Clean and maintain plumbing. Provide an air gap on water supply side to protect water supply.
- FOOD CONTACT SURFACES - SOILED
Observation: The interior of the ice machine is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- FOOD CONTACT SURFACES - SOILED
Observation: Knife on rack in produce prep area is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ramekin used for scooping of croutons was improperly stored in the croutons. Provide handled scoop.
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.
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS
Observation: Wiping cloth solution is dirty.
Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris. Clean and maintain containers on a frequent basis.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST
Observation: The food stored in the 3 door Traulsen cooler is subject to contamination from the dripping water in the cooler.
Correction: Store food in areas not exposed to splash, dust, or other contamination. Eliminate source of water leak.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED
Observation: Cloth towels used under the cutting boards are not approved for use.
Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices. Provide equipment that is non-absorbent, smooth and easily cleanable.
- VENTILATION HOOD SYSTEM - FILTERS
Observation: The filters in the ventilation hood over the grill and burners are dirty. The filters in the ventilation hood over the grill are not tight fitting
Correction: Provide filters for grease extracting equipment that are designed so they can be easily removed for cleaning and replacement.
- THERMOMETERS - FUNCTIONALITY - EASILY READABLE
Observation: Thermometer in all coolers are not easily readable. Thermometers have to be accurate to the +/-2 degrees F.
Correction: Provide thermomters that are easy to read.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Ice container/bucket is cracked and chipped and not maintained in good repair.
Correction: Remove and replace container.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Cutting boards in the food prep area are discolored and deep cuts present.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- NON-FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Non-Food−contact surfaces of refrigeration units, the gasket seals, have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of storage areas in the server area are soiled with debris and liquid waste. Area under the pie storage counter and under the soda unit..
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of counter under beverage unit are soiled with liquid waste from the machines.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The condensate waste for the walk-in cooler is not maintained in good repair.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Provide proper disposal of condensate waste. Currently draining into container in walk-in.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in cook area are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The exterior door in the east side of the establishment is not self-closing or tight-fitting. Small and large flies are present in establishment.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
- INTENSITY - LIGHTING
Observation: The light intensity in the cook area is less than 50 foot candles.
Correction: Provide the correct lighting intensity in all work and storage areas.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The baseboard tiles in the store room are missing.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the missing tiles.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The physical facilities in the dish wash area, i.e. the ceiling is in disrepair. The present surface is peeling and loose. The wall surface (cook area) by the Ansul box is in disrepair. The present surface is worn and cracked.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair the ceiling so that it is smooth and easily cleanable. Repair the cracks in the wall and resurface the wall so that it is smooth and easily cleanable.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor in the dish wash area is dirty.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Pay particular attention to the floor/wall juncture where debris is allowed to accumulate.
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09/24/2013 | Routine | |
Restaurant representatives - add corrected or new information about Bakers Square Restaurant #220198, 4900 S 76th St, Greenfield, WI 53220 »