- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site) (repeated violation)
Observation: Employee observed handling buns, lettuce, tomato and onion with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 22-Sep-2015
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Several food items in True reach-in cooler (cut, cooked steak, cut ham, cooked potatoes, etc) were not date marked.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Correct By: 22-Sep-2015
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM at dish machine.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sanitizer container replaced with new container and tested at 50ppm with test strip. Correct By: 22-Sep-2015
- CONSUMER ADVISORY
Observation: Consumer advisory on menu is missing indicator on specific food items offered undercooked upon consumer request. This includes steaks, eggs, and burgers.
Correction: Provide means of indicating specific food items on menu offered undercooked upon consumer request. Correct By: 29-Sep-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 25-Sep-2015
- OPEN DRINK CONTAINER (corrected on site) (repeated violation)
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area. Drinks relocated to designated area. Correct By: 22-Sep-2015
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09/22/2015 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling toasted bread, sliced tomatoes, and lettuce with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 28-Jan-2014
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are sliced pickles, lettuce, sliced tomatoes, chicken noodle soup and cheese stored under raw fish and raw steaks in the True reach-in cooler located in the kitchen.
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: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Sliced tomatoes, chopped lettuce, cooked potatoes, and chicken noodle soup in the True kitchen reach-in cooler and hardboiled eggs, milk, and containers of pea and mac salad in the Wood's kitchen reach-in cooler are not date marked.
Correction: Date mark all ready-to-eat potentially hazardous foods (time/temperature control for safety food), in order to identify when a food items have exceeded 7-days. During inspection, employee date marked all ready-to-eat potentially hazardous foods. Continue this practice of date marking into the future. Correct By: 28-Jan-2014
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: The ice machine behind the bar has an air break and could potentially result in contamination of the ice from the back-up of sewage waste or sewage gas.
Correction: Provide an air gap on the ice machine to prevent the potential contamination of ice from the back-up of sewage waste or gas. Correct By: 28-Feb-2014
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: Sodium hypochlorite sanitizing solution concentration in the warewashing machine is at 0 ppm.
Correction: During inspection, warewashing machine was fixed and it is sanitizing at a concentration of 50 ppm. Maintain the warewashing machine so that it is sanitizing at all times. Correct By: 28-Jan-2014
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate the prevention of bare hand contact with ready to eat foods and the knowledge of proper date marking of potentially hazardous foods.
Correction: The person in charge shall obtain training or training materials in the above training so they are able to demonstrate knowledge and train employees on proper food safety practices. Inspector will email copies of food fact sheets regarding: proper glove use, bare hand contact, employee health and hygiene, and foodborne illness statistics. Correct By: 04-Feb-2014
- WAREWASHING - CLEANING AGENTS
Observation: The warewashing machine does not have any detergent to properly wash dishes.
Correction: Provide and use a cleaning agent for the wash solution when warewashing. Maintain dishwashing detergent on site at all times. Correct By: 28-Jan-2014
- HAND DRYING PROVISION (corrected on site)
Observation: There is no single-use paper toweling to be used for hand drying at the handwashing sink behind the bar.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 28-Jan-2014
- OPEN DRINK CONTAINER
Observation: During the inspection, an employee's open drinking cup was observed on the food preparation table behind the grill.
Correction: Provide an approved beverage container in food preparation area and/or an area designated specifically for employee drinks. Correct By: 28-Jan-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: REPEAT There are cans of navy beans stored on the floor in the basement and raw meat roasts stored on the floor in the walk-in cooler.
Correction: Store all food items 6 inches above the floor. Correct By: 28-Jan-2014
- FOOD PREPARATION SINK
Observation: Significant food preparation is occurring without the use of a food preparation sink.
Correction: A food preparation sink shall be provided for significant food preparation such as thawing or vegetable washing. Install an air gapped sink used for food preparation. Handwashing may not take place in the food preparation sink. Correct By: 28-Sept-2014
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: The inside of the ice machine is soiled with black mold and mildew.
Correction: Clean and sanitize the ice machine at a frequent enough basis to avoid the accumulation of black mold and mildew inside of the ice machine. Maintain the ice machine in a clean and sanitized condition. Correct By: 31-Jan-2014
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Boxes of carry-out containers and paper towels are improperly stored on the floor in the basement.
Correction: All single service articles and utensils shall be stored in a clean dry location, not exposed to contamination and off the floor. Correct By: 29-Jan-2014
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01/28/2014 | Routine | |
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