- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling toast, BLT sandwich and other ready-to-eat food with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Gloves subsequently used. Bare hand contact with ready-to-eat foods can contribute to the transmission of foodborne illness. Depending on the microbial contamination level on the hands, handwashing with plain soap and water, as specified in the Food Code, may not be an adequate intervention to prevent the transmission of pathogenic microbes to ready-to-eat foods via hand contact with ready-to-eat foods. Handwashing as specified in the Food Code will reduce microbial contamination of the hands.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Cooked rice in prep cooler cabinet is cold held at 45.0°F. Chocolate milk in the Turbo Air cooler is cold held at 44.8F. Other potentially hazardous foods in both coolers and air temperatures are above 41F as well. Chocolate milk in the white Electrolux cooler was 44.8F, but the cooler and other foods in the cooler are at 37F.
Correction: Cooler doors kept shut, and air temperatures observed to be consistently around 37F. Maintain cold potentially hazardous foods at or below 41°F. Chill potentially hazardous foods to 41F within four hours or discard. Monitor cold holding temperatures frequently.
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided on the French toast & eggs menus at each table. The consumer advisory on menu is missing from the hamburger page and asterisks next to all hamburgers and some menu items that include fried eggs.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Correct By: 22-Sep-2015
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09/08/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Half and half single portions are labeled "Keep Refrigerated" and are stored on customer tables at 71.1°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Half and half discarded during inspection.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on the kitchen spray hose. The hose extends below the flood rim of the three compartment sink.
Correction: Provide an air gap on water supply side to protect water supply. Recommended the hose be restrained so that it cannot be pulled below the flood rim of the three compartment sink. Correct By: 02-Jul-2015
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: An air break exists between the sewage system and a drain from the ice machine.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Provide and air gap on the drain from the ice machine. Correct By: 02-Jul-2015
- CONSUMER ADVISORY
Observation: No consumer advisory provided on the table card menu for French toast with eggs. The consumer advisory on the full menu does not include asterisks next to applicable menu items such as eggs and hamburgers.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition on all sides and spreads of menu with applicable menu items. Include asterisks next to each menu item and each advisory. Correct By: 14-Jul-2015
- 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. Correct By: 06-Jul-2015
- HAND DRYING PROVISION
Observation: Single use toweling is not available by the kitchen handwashing sink or server area handwashing sink. Dispensers are mounted, but are empty. Replacement towels are available.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 29-Jun-2015
- TOXIC SUBSTANCES - SANITIZER CRITERIA (corrected on site)
Observation: Scented bleach used in the food establishment is not approved.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Scented bleach may leave a residue on food contact surfaces which is not approved. Operator provided a full container of approved sanitizer during the inpsection and refilled wiping cloth bucket to 100 ppm chlorine. Use according to manufacturer's directions.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Shelving behind service counter, front edges of shelving throughout facility, and wood under drain board are not nonabsorbent.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Refinish or replace shelving behind service counter and edges of shelving throughout the facility. Remove the wood from the drainboard. Correct By: 29-Jul-2015
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of slicer have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment. Clean ALL surfaces of the slicer and clean underneath as well where food residue has accumulated. Correct By: 30-Jun-2015
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The seams of equipment, hinges of ice machine, bread rack shelving in the kitchen, and other non-food contact surfaces have accumulation of old food residue and grease.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 29-Jul-2015
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sinks at service area, kitchen, men's room, and women's room are not non-hand operated.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds. Recommended wrist-blade handles. Correct By: 29-Jul-2015
- SURFACE CHARACTERISTICS - INDOOR AREAS
Observation: Bathroom doors are heavily soiled around the handle, are subject to moisture, and are not non-absorbent.
Correction: Refinish or replace toilet room doors with approved materials. The doors shall also be non-absorbent. Correct By: 29-Sep-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in basement over single-service containers and bag of potatoes are not shielded or shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 29-Jul-2015
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06/29/2015 | Pre-inspection | |
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