- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Pot Roast, gravy and chili were not being hot held to 135°F or above.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER (corrected on site)
Observation: Working containers of sanitizer and window cleaner not labeled with contents.
Correction: Label working containers.
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Small metal pan used as a scoop in the bulk chicken, fish flour and flour bins.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Custard mix and batter mix stored on the floor of the walk in cooler.
Correction: Store all food items 6 inches above the floor.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - ORIGINAL CONTAINER
Observation: Coffee stir sticks are not wrapped or protected from contamination.
Correction: Store single-use articles in their original container or use other effective means to prevent contamination.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: Missing floor tiles in front of the warewashing machine.
Correction: Repair or replace tiles so the floor is smooth and easily cleanable. Correct By: 01-Jun-2016
- POSTING OF PERMIT (repeated violation)
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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04/01/2016 | Routine | |
- 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 within 90days. Multiple employees are currently serve safe certified. Take a copy of the certificate, enclosed form and $10 to state. Correct By: 28-Jan-2016
- FOOD CONTACT SURFACES - NON TCS/PHF -FREQUENCY (corrected on site)
Observation: Can opener has an accumulation of dried food residue.
Correction: Follow cleaning schedule as required in 4-602.11 (D) or clean in-use utensils every 4-hours.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in the dry storage area are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- HANDWASHING SIGNAGE (corrected on site)
Observation: No handwashing signage provided at handwashing sink next to the drive thru and in both the male and female bathroom.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- REMOVING DEAD OR TRAPPED BIRDS, INSECTS, RODENTS AND OTHER PESTS
Observation: There was evidence of an old mouse infestation in the dry storage area.
Correction: Remove all evidence of previous infestation and clean area throughly. Correct By: 30-Oct-2015
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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10/28/2015 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling ready-to-eat food (buns, condiments, cheese, etc) with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: RAW ANIMAL FOODS-COOKING TEMPERATURES (corrected on site)
Observation: Raw chciken was cooked to a temperature of 137°F in deep fryer.
Correction: Cook potentially hazardous raw chicken to the appropriate time and temperature (165 degrees F for 15 seconds). Adjust procedures and methods to ensure that proper cooking temperatures are reached. Different cooking times may be required for different size pieces of chicken. Monitor temperatures. Corrected during inspection. Operator continued the cooking process and a final cook temp of 200 degrees F was reached.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
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03/26/2015 | Routine | |
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: An open spray bottle of Quat Sanitizer was stored on a counter top and an open WIndex bottle was stored below a sink.
Correction: Label all chemicals and cover all the spray bottles. Items were removed and covered.
- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
Observation: Insecticide in the dry storage is stored over graham crackers.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. The Insecticide was moved to the chemical storage area.
- PREVENTING CONTAMINATION FROM HANDS - BARE HAND CONTACT PLAN
Observation: Bare hand contact plan was not on hand in the office.
Correction: Have the approved plan on hand in the store for review. Ensure that food handling employees wash their hands and follow the approved.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of the ice maker have encrusted soil accumulations.
Correction: Clean the inside plate of the icemaker of encrusted soil accumulations.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The Floor tiles by the dish machine drain is cracked.
Correction: Provide floor surfaces that are smooth and easily cleanable.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Neon lights located by the walk in cooler is not shielded.
Correction: Provide the shield for the bank of neon lights.
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12/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Culvers Restaurant, 722 S Sylvania Ave, Sturtevant, WI 53177 »