- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT (repeated violation)
Observation: The thermometer in the Crosley reach-in cooler is not working properly. A thermometer is needed in the Frigidaire reach-in freezer.
Correction: Position working thermometers in the warmest part of the coolers.
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at handwashing sink in the kitchen.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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03/31/2016 | Follow Up | |
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT (repeated violation)
Observation: The thermometer in the Crosley reach-in cooler is not working properly. A thermometer is needed in the Frigidaire reach-in freezer.
Correction: Position working thermometers in the warmest part of the coolers.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: Crosley 1 door reach-in cooler in the kitchen is not ANSI certified or approved by the department.
Correction: The Crosley household refrigerator may not be used to store potentially hazardous food items (hard boiled eggs removed from shell, milk, etc). Facility may only provide non-potentially hazardous food items until proper cooler equipment is obtained and verified. Correct By: 01-Mar-2016
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at handwashing sink in the kitchen.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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03/18/2016 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are gallons of milk, a carafe of milk, and pitchers of juice stored under an employee's carton of raw eggs in the Crosley reach-in cooler. One of the eggs in the carton had broken and was leaking onto the bottom of the 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. Operator discarded the raw eggs.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Hard boiled eggs removed from the shell and gallon of 2% milk in the Crosley kitchen cooler are being cold held at 45.9°F and 45.7°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. All potentially hazardous foods were removed from this cooler and placed in the Crosley reach-in cooler that is currently holding temperature in the storage area. This cooler is also a homestyle cooler. Facility must obtain commercial cooler units. Homestyle units may not be used to store potentially hazardous food items. Correct By: 24-Mar-2016
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: Bleach used as a sanitizer in the 3 compartment sink is not being used according to manufacturer’s use directions. The concentration of the sanitizer solution was found to be 200 ppm.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use. Inspector trained employee on proper concentrations of sanitizer solutions in the 3 compartment sink and how to use the test strips to verify the concentrations.
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: Thermometer in the Crosley kitchen cooler measuring ambient air is not accurate to ±3°F.
Correction: Do not use this thermometer in the commercial cooler once it is obtained. Replace this thermometer with a thermometer that works.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Both Crosely 1 door reach-in coolers (1 in the kitchen and 1 in the storage room) are homestyle coolers and are not ANSI certified nor are they approved for use by the department.
Correction: Remove the unapproved coolers from food service. A commercial cooler is not limited to holding bottled or packaged food and beverages must be obtained within 5 days. Correct By: 23-Mar-2016
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The bottom of the Crosley cooler in the kitchen where the raw egg dripped is in need of cleaning.
Correction: Clean and remove food residue from the bottom of the Crosley cooler in the kitchen.
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at handwashing sink in the breakfast preparation/kitchen area.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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03/18/2016 | Routine | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: Operator was unable to find any sanitizer to be used in the 3 compartment sink during the inspection.
Correction: Obtain sanitizer for use in the 3 compartment sink prior to the change of operator. Correct By: 01-Mar-2016
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A test kit is not available for checking sanitizer concentrations of the 3 compartment sink.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT (repeated violation)
Observation: The thermometer in the Crosley reach-in cooler is not working properly. A thermometer is needed in the Frigidaire reach-in freezer.
Correction: Position working thermometers in the warmest part of the coolers.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: Crosley 1 door reach-in cooler in the kitchen is not ANSI certified or approved by the department.
Correction: The Crosley household refrigerator may not be used to store potentially hazardous food items (hard boiled eggs removed from shell, milk, etc). Facility may only provide non-potentially hazardous food items until proper cooler equipment is obtained and verified. Correct By: 01-Mar-2016
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (repeated violation)
Observation: A cardboard box of disposable bowls is stored on the floor in the kitchen area.
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 (repeated violation)
Observation: No handwashing signage provided at handwashing sink in the kitchen.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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03/02/2016 | Pre-inspection Follow Up | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: Operator was unable to find any sanitizer to be used in the 3 compartment sink during the inspection.
Correction: Obtain sanitizer for use in the 3 compartment sink prior to the change of operator. Correct By: 01-Mar-2016
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A test kit is not available for checking sanitizer concentrations of the 3 compartment sink.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: The thermometer in the Crosley reach-in cooler is not working properly. A thermometer is needed in the Frigidaire reach-in freezer.
Correction: Position working thermometers in the warmest part of the coolers.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Crosley 1 door reach-in cooler in the kitchen is not ANSI certified or approved by the department.
Correction: The Crosley household refrigerator may not be used to store potentially hazardous food items (hard boiled eggs removed from shell, milk, etc). Facility may only provide non-potentially hazardous food items until proper cooler equipment is obtained and verified. Correct By: 01-Mar-2016
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: A cardboard box of disposable bowls is stored on the floor in the kitchen area.
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 in the kitchen.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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02/26/2016 | Pre-inspection | |
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