- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: Utensils and dishes are not sanitized after cleaning. Noted that sanitizer was not available for the dishwasher during inspection. Employee stated that sanitizer is not available for use in the 3 compartment sink either. Ensure that all dishes are washed, rinsed and sanitized.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- DISCHARGES FROM THE EYES, NOSE, AND MOUTH
Observation: Employee observed with flu like symptoms. Employee stated she was sent home from work the previous day due to a cold/flu. During inspection noted with still having running nose and coughing. Employees with these symptoms should be sent home.
Correction: Ill employees shall be restricted from working with exposed food
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01/28/2016 | Routine | |
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not performing the following duties: teaching employees proper dishwashing and food cooking temperatures.
Correction: The person in charge shall provide training to employees on cooking temperatures, a temperature guide has been provided post by grill or somewhere employees can access it for a reference sheet.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED (corrected on site)
Observation: No thermometer is present for monitoring temperatures in foods. One was provided at time of inspection.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A Chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of walk in cooler noted with black mold along edges of ceiling and door.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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01/19/2015 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Muliple food items observed without proper date marking such as: olives, mac sauce and shrimp sauce.
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: DATE MARKING - DISPOSITION (corrected on site)
Observation: Tartor sauce in the walk in cooler has exceeded its date mark or is not provided with a date mark.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not performing the following duties: teaching employees proper cook temperatures and proper dishwashing procedure.
Correction: The person in charge shall provide training to employees on [activity].
- 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.).
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Cutting boards in food prep area noted with deep cuts and discoloration.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of baffles on fume hood soiled with grease build up.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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04/01/2014 | Routine | |
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