- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling toast for sandwich with bare hands before sending through server window to customer.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Discussed with employee and manager. Highly recommend to discard ready-to-eat foods that come in contact with bare hands. Correct By: 20-Mar-2015
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: Raw fish, chicken, and pork were stored over ready-to-eat sausage links, pastas and other food items in several coolers.
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. Correct By: 20-Mar-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Partially cooked sausage patties and links were stored on counter at 69F. Operator had just heated these items to facilitate busy periods.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Items were placed immediately in cooler. Verified temperature after two hours at 43F. Discussed with staff and manager. Correct By: 20-Mar-2015
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Several TCS food items (meatballs, pastas, cooked meat products) were missing date marks. Operator stated all food is kept on premise for no longer than 7 days.
Correction: Manager date marked all items and voluntarily discarded some items that facility was not planning to use. It is highly recommended to discard any ready-to-eat TCS food items that do not have a date mark or that have exceeded their date mark. Discussed with staff to ensure a better job of date marking items. Correct By: 20-Mar-2015
- HOT AND COLD WATER AVAILABLE - PRESSURE
Observation: No water under pressure was provided to handsink in warewashing area. Cold water was not functioning at all and hot water was barely dispensing from faucet
Correction: insufficient to properly wash hands.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: No cold water was provided to handsink by fryers
Correction: faucet handle was missing. Only hot water provided at this handsink.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying in employee restroom.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 20-Mar-2015
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. Current managers certification expired.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Correct By: 20-Jun-2015
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area. Discussed with staff. Correct By: 20-Mar-2015
- PROPER COOLING METHODS - IN EQUIPMENT (corrected on site)
Observation: Soups, gravies and sauces were being cooled in large plastic containers in walk-in cooler.
Correction: Provide containers that facilitate heat transer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Operator transferred foods to stainless steel containers approx. 2 inches thick, uncovered. Discussed importance with operator. Correct By: 20-Mar-2015
- WATER FROM APPROVED SOURCE - SAMPLE REPORT
Observation: A recent water sample report for the establishment was not available. Operator stated a sample was taken to lab the day prior by DNR but was unable to provide proof.
Correction: Retain a recent water sample report onsite or online for review by inspector. Provide proof of good water sample to Department within 20 days or a re-inspection will occur. Correct By: 10-Apr-2015
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at handwashing sink in warewashing area and by fryers.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 20-Mar-2015
- DESIGNATION - DRESSING AREA AND LOCKERS
Observation: Employee cell phone was being stored on shelf above prep/cook area.
Correction: Provide lockers or other approved area for employee belongings. Correct By: 20-Mar-2015
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03/20/2015 | Routine | |
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