- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Shredded cheese (47 F) and sliced cheese (45 F) in the reach-in cooler is cold held above the allowed 41°F. The owner stated that the electrician had to turn off the power for one hour to do work. The coolers were being opened during that time and did not have a chance to recover. Discussed having the electrical work done after hours when the coolers will not be opened. The cooler was decreasing in temperature by the end of the inspection.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 18-Nov-2015
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The dish machine noted at 0 ppm. The repair company serviced the machine before the end of the inspection.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- WHERE TO WASH - UNAPPROVED SINK
Observation: Food employee observed washing hands in warewash sink.
Correction: Food employees shall wash their hands in a handsink approved for handwashing.
- THAWING (corrected on site)
Observation: Raw whole chicken observed on the back table. The owner is unsure if it was an employee or the food supplier that left the chicken on the table. The chicken was still partially frozen. The owner cooked the chicken immediately. Discussed proper thawing methods and monitoring the premises after food is delivered.
Correction: Adjust procedures or methods to properly thaw foods.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The ceiling in the back walk-in freezer is in disrepair. The owner stated that it will be fixed in the Spring.
Correction: Repair equipment to good condition or remove from premise.
|
11/18/2015 | Routine | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands after dipping french toast into raw eggs and not removing gloves. Corrected during inspection.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The back walk-in freezer has ice build up and the joint is no longer sealed..
Correction: Repair equipment to good condition.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces of equipment are soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
|
10/22/2014 | Routine | |
| No violation noted during this evaluation. | 04/21/2014 | Re-inspection | |
| No violation noted during this evaluation. | 09/27/2013 | Re-inspection | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling toast 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: 20-Sep-2013
- Critical: PHF/TCS, COLD HOLDING
Observation: Soup in walk-in cooler is cold held at 45°F.
Sausage in the walk-in cooler is cold held at 45 F.
Fruit in the fruit wait staff cooler is cold held at 45 F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Correct By: 20-Sep-2013
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Datemarking not implemented.
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. Correct By: 20-Sep-2013
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The Keystone chlorine noted at 0 ppm. The repair company was contacted and serviced during inspection.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The following noted soiled and shall be cleaned more frequently:
Underneath the cook line
The pan storage shelf
The meat slicer
The air-gap drains
The ice accumulation in the walk-in freezers
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
|
09/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cafe Agora, N85w15990 Appleton Ave, Menomonee Falls, WI 53051 »