- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Working containers of hostess spray bottle not labeled with contents.
Correction: Label working containers.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop was improperly stored in ice bin.
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 FROM PREMISE - OFF THE FLOOR
Observation: The food containers is stored on the floor in the dry storage area.
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Noted cutting board on prep table with deep cuts and discoloration.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of ice machine have encrusted mold accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- INSECTS AND RODENTS - OUTER OPENINGS - SCREENING
Observation: Window or door located in kitchen is open and not provided with a screen.
Correction: Provide screens or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens to prevent entrance of rodents and pests.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor area below and around shelves in the dry storage area noted with debris and clutter. Reorganize and clean frequently to avoid attracting pests. Also noted accumulations of grease below grill and on walls above standing freezer.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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10/19/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat lettuce and tomatoes stored under raw bacon in 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: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Containers of biscuts and gravy, sliced ham, and cooked sausage noted in walk-in cooler without a date mark. All items were date marked at time of inspection, datemarking procedures were reviewed at that time.
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.
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods were observed for pork roast in walk-in cooler. At time of inspection roast was noted at 180F, it was indicated that it was placed in cooler less than an hour prior. During inspection roast was removed from cooler, cut up in small pieces, transfered into shallow metal dish, covered loosly and placed back into the walk-in. Reviewed cooling procedures with staff at that time.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The floor of the dry storage area noted with missing tiles, exposing a wood floor.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in walk-in cooler are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
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01/07/2015 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling ready-to-eat food with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat foods stored under a container of shelled raw eggs in 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 (corrected on site)
Observation: Upright cooler is cold helding at [45]°F. Moved all foods to walk-in cooler at time of inspection. Repair cooler.
Correction: Maintain cold potentially hazardous foods at or below 41°F.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Soups in walk-in cooler not date marked.
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.
- CONSUMER ADVISORY
Observation: No consumer advisory provided or the consumer advisory on menu is missing [describe].
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [time period].
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop at soda dispenser was improperly stored in ice with handle in contact with ice.
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.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of floor under grill equipment are soiled with food and grease debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- PLUMBING - SERVICE SINK
Observation: There is no service sink provided in food establishment.
Correction: Provide at least 1 service sink or curbed cleaning facility.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: Tiles under cooking equipment noted damaged. Repair floors. Also seal cement around grease trap located next to dishwasher.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
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02/19/2014 | Pre-inspection | |
Restaurant representatives - add corrected or new information about Buckys Restaurant, 815 N Shawano St, New London, WI 54961 »