- FOOD LABELS - LABEL INFORMATION (repeated violation)
Observation: Multiple packaged foods (brownies, tuna salad, salad, etc.), in the open display cooler, are missing labeling information.
Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, major food allergens, and nutritional information.
|
10/27/2014 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Carrot juice in an under counter reach-in cooler is cold held at 52°F. Two other juices, and unopened whipping cream are also stored in the cooler.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: The under counter reach-in cooler, near the blender prep sink, is unable to maintain PHF/TCS foods at or below 41F.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Correct By: 27-Oct-2014
- FOOD CONTACT SURFACES - SOILED
Observation: The interior of the ice machine is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- FOOD LABELS - LABEL INFORMATION
Observation: Multiple packaged foods (brownies, tuna salad, salad, etc.), in the open display cooler, are missing labeling information.
Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, major food allergens, and nutritional information.
|
10/06/2014 | Routine | |
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP (repeated violation)
Observation: No air gap provided on sink used for rinsing blender pitchers at front counter.
Correction: Provide an air gap on drain at this sink.
|
10/29/2013 | Follow Up | |
- Critical: COOLING (corrected on site)
Observation: Soup that was cooled yesterday at 4:30 pm is in the walk-in cooler this morning and is still at 44-45 F in the center. The soup is also covered tightly.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Diane voluntarily discarded the soup and she said staff are supposed to be using an ice bath to cool soup.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: The dressings stored in squeeze bottles on top of prep cooler 1 while preparing sandwiches are at 45 F. They were brought out less than 2 hours ago.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Ok to return those dressings to the cooler today. Discussed different options for cold holding the dressings at 41 F or less, or that you could write a time as public health control plan - contact me for more information on writing a plan. Plan must be approved before using.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: The smoothie mixes in the cooler at the front counter require refrigeration when opened and are not date marked with the date they were opened.
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. Those are above 41 F today and have been voluntarily discarded. Start date marking when a new bottle is opened. Other foods are date marked well.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on sink used for rinsing blender pitchers at front counter.
Correction: Provide an air gap on drain at this sink.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: Disinfectant cleaner and Multi Surface Cleaner are not being used according to manufacturer’s use directions, they are both used for food contact surfaces in the kitchen and the labels on both do not list food contact surfaces as approved uses.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use. Diane removed those from the kitchen and will talk to the salesperson. OK to use your pre-mixed quat sanitizer from the sink for any food contact surfaces.
|
10/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Berres Brothers Cafe, 202 Air Park Dr, Watertown, WI 53094 »