- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (corrected on site)
Observation: Raw chicken breasts are stored on shelf above eggs and raw fish in the kitchen walk-in cooler.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients. Operator reorganized cooler during the inspection. Correct By: 13-Nov-2015
- Critical: COOLING (corrected on site)
Observation: Beef soup in back walk-in cooler did not cool properly and is at 48.2 °F after cooling all night.
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. Beef soup was discarded. Correct By: 13-Nov-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Cooked sausage patties and hashbrowns are being held on the counter of the service line at 57.2°F and 48.2°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Discussed keeping working containers of potentially hazardous foods on ice or using time as a public health control plan. If time as a public health control is used, a plan must be approved by the department. Inspector will forward information regarding time as a public health control plan. Sausage patties and hashbrowns pulled out around 9 am. Discard leftover sausage patties and hashbrowns after breakfast service. Sausage patties and hashbrowns have already been used up. Correct By: 13-Nov-2015
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: Bleach used in the wiping cloth buckets is used at a concentration greater than 200 ppm. The concentration of the sanitizer bleached out the inspector's test strips.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use. Operator refilled the wiping cloth bucket, bleach sanitizer is now within proper sanitizer concentrations. Correct By: 13-Nov-2015
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) needs to provide training to employees in the areas of proper cooling methods and cold holding temperatures.
Correction: The person in charge shall provide training to employees on cooling methods and cold holding temperatures. Inspector will forward fact sheets to operator to assist with training. Correct By: 20-Nov-2015
- CONSUMER ADVISORY
Observation: The consumer advisory on menu is missing asterisks next to the food items that the advisory pertains to.
Correction: Asterisk all food items that the consumer advisory pertains to. Correct By: 13-Dec-2015
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in service line food preparation area.
Correction: Provide approved beverage container in food preparation area. Correct By: 20-Nov-2015
- PROPER COOLING METHODS - IN EQUIPMENT
Observation: Meatball soup and beef soup were found to have been cooled in metal stock pots. Using large pots to cool food items will not allow the food item to cool rapidly.
Correction: Provide containers that facilitate heat transer, such as shallow metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Stir food items to assist with the rapid cooling process. Train employees on equipment for proper cooling. Correct By: 20-Nov-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Several coolers have gaskets that are beginning. These cooler doors are in need of repair.
One of the chest freezers in the basement have a broken lid and the insulation is exposed. Operator has a new lid on order.
Correction: Repair equipment to good condition or remove from premise. Correct By: 13-Dec-2015
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11/13/2015 | Routine | |
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying - dispenser is empty.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 22-Jan-2015
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Numerous food items(tuna, baked chicken, prime rib, macaroni cheese, bacon potatoe soup, etc.) in all coolers 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. Correct By: 22-Jan-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloths used for wiping counters stored on several food prep surfaces.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 22-Jan-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Large case of sliced carrots are stored on the floor in the basement storage area.
Correction: Store all food items 6 inches above the floor. Correct By: 29-Dec-2014
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12/22/2014 | Routine | |
- Critical: PACKAGE INTEGRITY
Observation: There are opened bags of batter and pancake mix under a prep table.
Correction: Once a vended package has been opened it should be stored in a sealable labeled container.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are mixed vegetables stored under raw chicken in the walk-in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Soups in walk-in cooler is not 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: TOXIC SUBSTANCES - CONDITIONS OF USE - USED
Observation: Bleach sanitizer is made too strong at 200 ppm.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use.
- THERMOMETERS - FOOD - ACCURACY
Observation: Thermometer used in food establishment is not accurate to +/- 2°F. Thermometer is 5°F off.
Correction: Calibrate or replace thermometer.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: Delfield two-door reach-in cooler has an ambient temperature of 45 degrees Fahrenheit.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: Heat-sensitive strips are not at facility for testing Hobart dishwasher.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES
Observation: Water temperature for the sanitization rinse in the Hobart high temperature warewashing machine is not at 160° F.
Correction: Have the unit serviced immediately. Food establishment shall cease operations unless alternative warewashing is available. Establishment may continue by manually washing in four-compartment sink with a chlorine sanitizer.
- FOOD CONTACT SURFACES - SOILED
Observation: Beverage gun is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin certified food manager for this establishment.
Correction: Provide a Wisconsin certified food manager and post certification in the food establishment within 30 days.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Bread ends for croutons were observed to be 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: Flour and sugar is stored in unlabeled container.
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 (corrected on site) (repeated violation)
Observation: Ice scoop was improperly stored in bar ice bin.
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.
- PROPER COOLING METHODS - IN EQUIPMENT
Observation: Soup in rear walk-in cooler is cooling in a covered in plastic wrap pot it was cooked in. The soup was temped at 145 degrees Fahrenheit in the walk-in cooler.
Correction: Provide containers that facilitate heat transer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: Thermometers are not provided in refrigeration units.
Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (corrected on site)
Observation: Pot of utensils stored on floor. Utensils and pot sent through dishwasher.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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10/09/2013 | Routine | |
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