Fairway Cafe, 14101 Washington Ave, Sturtevant, WI 53177 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- THAWING (corrected on site)
Observation: Pork was improperly thawed by placing on counter at room temperature.
Correction: Adjust procedures or methods to properly thaw foods.
- FOOD CONTACT SURFACES - NON TCS/PHF -FREQUENCY (corrected on site)
Observation: Can opener has an accumulation of food residue.
Correction: Follow cleaning schedule as required in 4-602.11 (D) or clean in-use utensils every 4-hours.
|
09/24/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat foods stored under raw animal products.
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: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Brats and hot dogs on the roller were hot held at 130°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Food was discarded.
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: Food slicer and can opener in the side kitchen have an accumulation of food debris.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours.
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH
Observation: Person in charge is unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
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: 01-Jun-2015
- 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 90 days. Correct By: 29-Aug-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in the side kitchen area are not shatter resistant and missing shield on one fixture in kitchen area.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 05-Jun-2015
|
05/29/2015 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed slicing tomatoes with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 12-May-2014
- CONSUMER ADVISORY
Observation: No consumer advisory provided for foods served undercooked (e.g. eggs, hamburgers).
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Correct By: 22-May-2014
- 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. Correct By: 22-May-2014
- 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: 22-May-2014
|
05/12/2014 | Routine | |
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