- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The dishes were being washed and rinsed but not sanitized.
Correction: Provide training to employees on proper use and concentration of sanitizer. Sanitize dishes after washing and rinse. Sanitize with a bleach and water solution. Use about 1 cap of bleach. Proper dish washing is wash in soapy water, rinse in clean water, sanitize with bleach and water solution, and then allow to air dry.
- WAREWASHING - SINK COMPARTMENT REQUIREMENTS - NUMBER
Observation: The drain for the 3 compartment sink for the manual warewashing operation is in need of repair.
Correction: Repair the 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (corrected on site)
Observation: Food in the walk in cooler was 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.
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01/10/2014 | Routine | |
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