- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE (repeated violation)
Observation: There was no thermometer available in the kitchen and the one brought back form the front was not capable of measuring temperatures of small mass foods.
Correction: Provide a thermometer for both the front and back that are capable of taking temperatures in thin / small mass food items (one that measures at the tip rather than the dial type currently available). At recheck thermometers were available but still not of a type that can check temperatures of many foods that are being cooked - supply the proper type as discussed at inspection.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
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 prior to January 1, 2016. Appropriate fees will be charged for operating without a Wisconsin Certified Food Manager. At reinspection it was determined that the Manager has taken and passed the Serve Safe class. Send in Mr Kumar's certification paperwork immediately as discussed.
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11/23/2015 | Follow Up | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by doing a quick rinse at the warewash sink sprayer and drying with a used wiping cloth..
Correction: Train food employees in proper handwashing techniques.
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee not washing hands before handling foods or after handling raw animal foods..
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES (repeated violation)
Observation: Single-use gloves are not discarded between processes such as wearing the glove to cut raw chicken or cleaning then going to combine and cook foods at the wok.
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.
- Critical: RAW ANIMAL FOODS-COOKING TEMPERATURES
Observation: Raw chicken was cooked to a temperature of 142°F.
Correction: Cook potentially hazardous raw animal foods to the appropriate time and temperature. Adjust procedures and methods. Product was put back on and cooked to >170.
- Critical: COOLING (repeated violation)
Observation: Chicken cooling over 2 hours still ranged in temperature from 70 to over 85 degrees.
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.
- Critical: PHF/TCS, HOT HOLDING
Observation: Cooked chicken in the warmer was holding at 93 degrees and foods on the steam table ranged from 137 down to 115°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Cooked chicken was sitting out by the pass thru window at 67 degrees and various sauces made at the establishment were sitting out at ambient temperatures of 72 - 73 degrees.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Ready to eat TCS foods such as cooked chicken or pasta are not properly 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.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: There was no sanitizer residual in the sanitize basin of the three compartment sink.
Correction: Clean and sanitize all utensils and equipment before contact with food - ensure proper sanitizer levels in the sanitize rinse.
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH (repeated violation)
Observation: Person in charge is unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection.
Correction: .
The person in charge shall ensure compliance with the food code and that employees are properly trained in food safety and that all foods and drinks are handled in a safe manner.
- WHERE TO WASH - UNAPPROVED SINK (repeated violation)
Observation: Food employee observed washing hands in warewash sink.
Correction: Food employees shall wash their hands in a handsink approved for handwashing.
- PROPER COOLING METHODS - CRITERIA (repeated violation)
Observation: Foods were not being properly cooled - foods were sitting out at ambient temperature for extended periods and there was evidence that pasta is cooled in large covered lugs.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: There was no thermometer available in the kitchen and the one brought back form the front was not capable of measuring temperatures of small mass foods.
Correction: Provide a thermometer for both the front and back that are capable of taking temperatures in thin / small mass food items (one that measures at the tip rather than the dial type currently available).
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: At start of inspection there was an empty bucket in the hand wash sink and it was not available for handwashing..
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- 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 prior to January 1, 2016. Appropriate fees will be charged for operating without a Wisconsin Certified Food Manager unless you can provide documentation you have one on staff at the store.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Containers of foods and ingredients in coolers and around the prep area were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Several unidentifiable foods such as flour / cornstarch and flour / sugar are stored in unlabeled containers.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Damp / used wiping cloths were noted sitting out on prep areas or the edge of the wok.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- THAWING (repeated violation)
Observation: A lug of chicken was sitting out on a prep table to thaw.
Correction: Adjust procedures or methods to properly thaw foods.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Lugs are being used that are badly melted and no longer able to be properly cleaned and sanitized.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Cutting boards are getting scored and in need of resurfacing.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces of equipment especially in the handle areas are soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
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11/18/2015 | Routine | |
| No violation noted during this evaluation. | 10/06/2014 | Re-inspection 2 | |
- Critical: PERSON IN CHARGE DUTIES - EMPLOYEE HEALTH (repeated violation)
Observation: Employees are unaware of the illness reporting requirements to the person in charge.
Correction: Provide training to all employees on the signs and symptoms of foodborne illness and explain the requiremnts for reporting to the person in charge.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: TCS foods are not being date marked as required.
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.
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH (repeated violation)
Observation: Person in charge is unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection.
Correction: The person in charge shall ensure compliance with the food code and that employees are properly trained in food safety and that all foods and drinks are handled in a safe manner.
- WHERE TO WASH - UNAPPROVED SINK (repeated violation)
Observation: Food employee observed rinsing hands at the warewashing sink sprayer. At recheck it was noted that hot water took an exceedingly long time to get to the hand sink. When questioned, the PIC stated that employees generally wash their hands in the warewash sink..
Correction: Food employees shall wash their hands in a handsink approved for handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: The Certified Food Manager of record has not been observed at the establishment during inspections or other visits and seldom visits (at most a short time once per week and can be only once in several weeks) per employees.
Correction: Within 30 days changes must take place so that an on site person is Certified or the Certified Food Manager of record regularly is on site to train and supervise personnel in proper safe food handling.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Foods sitting out and in coolers were observed to be unwrapped or uncovered. At recheck fods in cooler were covered, but foods in cooking area still uncovered - these can be uncovered at busy rush times but should remain covered when not being actively used.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Scoops without handles as well as with handles that were down in product noted in bulk containers.
Correction: Store in-use utensils in the food item with handle extended.
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS (repeated violation)
Observation: Wiping cloth solution is dirty / contains soap.
Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris - should consist of proper sanitizer and water only.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Items such as the back display cooler and the steam cabinet are not working and melted areas were noted on some plastic lugs being used for food storage. At recheck melted and cracked / broken lugs were still in use.
Correction: Repair equipment to good condition or remove from premise.
- WAREWASHING - CLEAN SOLUTIONS (repeated violation)
Observation: The warewashing rinse water was dirty. At recheck the wash and sanitize solutions were dirty.
Correction: Maintain clean solutions for warewashing at all times.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (repeated violation)
Observation: Clean utensils are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER (repeated violation)
Observation: Non working equipment and items that are not used in the establishment are stored in te kitchen.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
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09/29/2014 | Re-inspection | |
- Critical: PERSON IN CHARGE DUTIES - EMPLOYEE HEALTH
Observation: Employees are unaware of the illness reporting requirements to the person in charge.
Correction: Provide training to all employees on the signs and symptoms of foodborne illness and explain the requiremnts for reporting to the person in charge.
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed washing hands only one time during inspection although many tasks including dishwashing and food prep occurred. Wiping hands on apron was used in lieu of proper handwashing.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Do not use apron as a hand cleaning tool.
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES
Observation: Single-use gloves are not discarded between uses.
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.
- Critical: COOLING
Observation: Pasta that had been cooked 16 to 36 hours previously was not yet cooled to 41 degrees and chicken cooked 2 hours previously was not yet cooled to 70 degrees.
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. Note - pasta discarded and chicken reheated to be held hot for use later in the day.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: In house prepared sauces of unknown recipe were sitting out at ambient temperature, starch / water mix is out at ambient temperature There was a lug of chicken sitting out that had recently been prepped and it was at 54 degrees.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Prep small amounts of food at a time and get back into cooler as quickly as possible.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: TCS foods are not being date marked as required.
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.
- Critical: TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED
Observation: Employee medicine / pills stored in a flat with foods and utensils.
Correction: Label all employee medicine and properly store the medicine to prevent contamination of food and equipment.
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH
Observation: Person in charge is unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection.
Correction: The person in charge shall ensure compliance with the food code and that employees are properly trained in food safety and that all foods and drinks are handled in a safe manner.
- WHERE TO WASH - UNAPPROVED SINK
Observation: Food employee observed rinsing hands at the warewashing sink sprayer.
Correction: Food employees shall wash their hands in a handsink approved for handwashing.
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are being used - food is being cooled in large covered plastic lugs.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: Inadequate coolers are available to store and properly cool the amounts of food on site at the time of inspection.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Provide additional approved equipment.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Food surfaces throughout including many kitchen utensils and the can opener are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- TOILET FACILITIES - TOILET TISSUE - AVAILABILITY
Observation: Toilet tissue is not available in men's room.
Correction: Provide a supply of toilet tissue at each toilet.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Sprayer of degresaer (?) not labeled with contents.
Correction: Label working containers.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: The Certified Food Manager of record has not been observed at the establishment during inspections or other visits and seldom visits (at most a short time once per week and can be only once in several weeks) per employees.
Correction: Within 30 days changes must take place so that an on site person is Certified or the Certified Food Manager of record regularly is on site to train and supervise personnel in proper safe food handling.
- EATING, DRINKING, OR USING TOBACCO
Observation: Employee drink was sitting on a food prep counter.
Correction: Provide employee break room or designate an area away from food preparation for eating and drinking.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Foods sitting out and in coolers were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Items such as sugar (?) and various sauces are stored in unlabeled containers.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Scoops without handles as well as with handles that were down in product noted in bulk containers.
Correction: Store in-use utensils in the food item with handle extended.
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS (repeated violation)
Observation: Wiping cloth solution is dirty / contains soap.
Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris - should consist of proper sanitizer and water only.
- THAWING
Observation: There was a lug of chicken sitting on the table with a near surface temperature of 60 and center temperature of 19.
Correction: Adjust procedures or methods to properly thaw foods.
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: There is no thermometer in the prep table cooler.
Correction: Provide thermometers to be located in the warmest part of each refrigeration unit.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Items such as the back display cooler and the steam cabinet are not working and melted areas were noted on some plastic lugs being used for food storage.
Correction: Repair equipment to good condition or remove from premise.
- WAREWASHING - CLEAN SOLUTIONS
Observation: The warewashing rinse water was dirty.
Correction: Maintain clean solutions for warewashing at all times.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces throughout especially door handles are soiled with food debris. The hot gloves are filthy with grease / food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: There was a build up of slime mold in the soda dispenser nozzles.
Correction: Clean utensil and equipment not contacting PHS/TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean utensils are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights shields in the display cooler are not of the proper size and do not fit the bulbs or end caps.
Correction: Provide properly shielded, coated, or otherwise shatter resistant light bulbs.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Non working equipment and items that are not used in the establishment are stored in te kitchen.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
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09/23/2014 | Routine | |
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: Equipment such as the front Haier refrigerator and food storage lugs are not ANSI certified (such as NSF) or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
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02/28/2014 | Re-inspection | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Hands were noted to be regularly wiped on aprons to clean and there was a lack of proper handwashing.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. At recheck the Chef was again wiping hands on apron in lieu of handwashing.
- Critical: PHF/TCS, HOT HOLDING (repeated violation)
Observation: Foods holding in the front display were not staying at 135 degrees or above. At recheck there were foods such as Bourbon Chicken and Orange Chicken holding below 135 degrees in the front area as well as grilled chicken in the kitchen sitting out at 90 degrees.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Foods hot holding in front must be stirred regularly to ensure proper temperatures throughout.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Cut lettuce & cabbage in the top of the prep table, oyster sauce, and corn starch slurry are not being at 41 degrees or less. At recheck cut cabbage in the prep table was holding at 43 degrees.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection.
Correction: The person in charge shall ensure compliance with the food code and that food and drink are handled in a safe manner.
- NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN (repeated violation)
Observation: The non-continuous cook process (beef that was not properly cooked and put into cold holding) has no prior approval or the approved plan is not being followed.
Correction: Food improperly prepared shall be discarded. Submit plan for approval by regulatory authority and once approved shall be follwed by management and employees. Properly cook beef prior to cold holding instead of a partial cook - meat was totally uncooked on one side. At recheck chicken thea was partially visibly cooked and partially visibly raw was noted in the prep table.
- THERMOMETERS - FOOD - ACCURACY (repeated violation)
Observation: Thermometer used in food establishment is not accurate - read 44 in 64 degree water.
Correction: Calibrate or replace thermometer. At recheck thermometers read <60 and <50 degrees in 68 degree water. Calibration was demonstrated and both were calibrated to ice water. Regularly check and calibrate thermometers.
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS (repeated violation)
Observation: Wiping cloth solutions dirty, inadequate sanitizer in the kitchen bucket and soap is being added to the sanitizer solution. At recheck wiping cloths were sitting out in the kitchen and the sanitizer level in the available bucket was too high (>200 ppm of chlorine).
Correction: Maintain wiping cloth sanitizer solution at proper levels, clean and free from visible debris.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: Equipment such as the front Haier refrigerator and food storage lugs are not ANSI certified (such as NSF) or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
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02/24/2014 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Hands were noted to be regularly wiped on aprons to clean ane there was a lack of proper handwashing.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PHF/TCS, HOT HOLDING
Observation: Foods holding in the front display were not staying at 135 degrees or above.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING
Observation: Cut lettuce & cabbage in the top of the prep table, oyster sauce, and corn starch slurry are not being at 41 degrees or less.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Potentially hazardous ready to eat foods are not being properly 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.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection.
Correction: The person in charge shall ensure compliance with the food code and that food and drink are handled in a safe manner.
- NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN
Observation: The non-continuous cook process (beef that was not properly cooked and put into cold holding) has no prior approval or the approved plan is not being followed.
Correction: Food improperly prepared shall be discarded. Submit plan for approval by regulatory authority and once approved shall be follwed by management and employees. Properly cook beef prior to cold holding instead of a partial cook - meat was totally uncooked on one side.
- THERMOMETERS - FOOD - ACCURACY
Observation: Thermometer used in food establishment is not accurate - read 44 in 64 degree water.
Correction: Calibrate or replace thermometer.
- FOOD CONTACT SURFACES - SOILED
Observation: Interior of Cleveland Steamer has not been cleaned recently and there is a heavy mold growth.
Correction: Maintain food contact surfaces in a clean condition.
- HANDWASHING CLEANSER AVAILABILITY (repeated violation)
Observation: Soap not available at kitchen handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink in men's room for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS
Observation: Wiping cloth solutions dirty, inadequate sanitizer in the kitchen bucket and soap is being added to the sanitizer solution..
Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.
- EQUIPMENT AND UTENSILS - CAN OPENERS
Observation: Can opener is dull and does not have a replaceable blade.
Correction: Provide can openers with cutting parts that can be readily removable for cleaning and replacement - replace your can opener.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Equipment such as the front Haier refrigerator and food storage lugs are not ANSI certified (such as NSF) or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Some food contact containers such as the storage lugs are melted / broken.
Correction: Replace any melted / damaged containers.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Exterior of equipment such as the grill and wok have a build up of grease and food debris..
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS - EATING/DRINKING/SMOKING
Observation: Employee food (fish) was stored where it is in contact with institutional foods.
Correction: Properly store employee foods / drinks where they can not contaminate food, equipment, linens, single-use and single service articles.
- PUBLIC RESTROOMS - PROVIDED
Observation: Restrooms were posted with 'Out of Order' signs.
Correction: Restrooms must be available for customer use.
- PUBLIC RESTROOMS - GOOD REPAIR AND SUPPLIED WITH TOILET TISSUE
Observation: Men's rood was out of toilet paper.
Correction: Provide toilet tissue and maintain toilet in a clean condition.
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02/17/2014 | Routine | |
Restaurant representatives - add corrected or new information about Canton Express, 5818 Durand Ave, Racine, WI 53406 »