- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands and changing gloves between working at raw burger patty station, and handling clean equipment.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Remove gloves, wash hands, and put on new gloves when changing tasks.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Fryer baskets are deteriorated, and are not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise. Correct By: 02-Feb-2016
- PLUMBING - CLEANABLE FIXTURES
Observation: Kitchen handwash sink is in need of recaulking.
Correction: Plumbing fixtures shall be easily cleanable. Recaulk around handwash sink. Correct By: 26-Feb-2016
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: Floor in mop sink area has multiple broken tiles, and is no longer easily cleanable.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 26-Feb-2016
|
01/26/2016 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Raw bacon stored above precooked chicken in walk in.
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. Raw bacon moved to lowest shelf of walk in at the time of inspection.
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES (corrected on site)
Observation: Single-use gloves are not discarded between using sanitizer cloth to wipe counter and making food.
Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Change gloves any time you change tasks.
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: No thermometer provided in the front right cooler and the thermometer in the walk in is broken.
Correction: Calibrate or replace thermometer. Correct By: 05-Sep-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site) (repeated violation)
Observation: Tongs for handling raw burgers are stored in contact with burgers and the bag they come in.
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. Tongs shall be stored in designated container in the burger freezer.
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS
Observation: Wiping cloth solution found at 200ppm chlorine.
Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris. Maintain at 100ppm. Correct By: 03-Sep-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The cooler near the blender is not maintained in good repair and is leaking water.
Correction: Repair equipment to good condition or remove from premise. Correct By: 10-Sep-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of bottom of blenders are soiled with debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 05-Sep-2015
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The physical facilities near the mop sink and grease trap have broken tiles and the drain pipe under the back ice bin is dripping onto the floor instead of into the drain cup.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace [describe]. Correct By: 17-Sep-2015
|
09/03/2015 | Routine | |
| No violation noted during this evaluation. | 04/29/2015 | Onsite Visit | |
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Tongs used for handling raw burger patties is stored in contact with burger/plastic bag burgers are stored in.
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. Use metal container provided in freezer to store tongs to prevent contamination.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (corrected on site)
Observation: Salad refrigerator and milk refrigerator are 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. Provide functional and accurate thermometers in both of these cold hold units.
- DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS
Observation: Open employee food/beverage items stored on top shelf of walk in, above restaurant items.
Correction: Relocate employee storage to prevent contamination of food, equipment, linens, single-use and single service articles. Move employee items to area separate from food, equipment, etc. Correct By: 20-Nov-2014
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The sanitizer compartment of 4 compartment sink is not holding water. Large plastic container put inside sink to use for sanitizing dishes until sink can be repaired.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace sink. New 4 comp sink on order, will be installed as soon as it is received. Correct By: 19-Dec-2014
|
11/20/2014 | Routine | |
Restaurant representatives - add corrected or new information about Burger King, 2833 N Clairemont Ave, Eau Claire, WI 54703 »