- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Waitress salad items were cold held at 51°F. No refrigeration or ice was provided. Owner provided an ice bath and cooled products that were out of temp.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- CONSUMER ADVISORY
Observation: Consumer advisory provided needs to be updated.
Correction: Provide "May be cooked to order" in front of current advisory. Add an asterisk for each item that can be served under well done that correlates to advisory on menu asterisk. Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- 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.
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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02/09/2016 | Routine | |
- Critical: WHEN TO WASH (corrected on site) (repeated violation)
Observation: Employee observed not washing hands before or after food handling of raw and ready to eat foods. Discussed with owner and cooks. It was corrected during inspection.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site) (repeated violation)
Observation: Employee observed handling raw and ready to eat foods with bare hands. Discussed with owner and both cooks on site today about proper glove use, washing hands and alternative measures to ensure food safety. Alternative measures would be use of tongs, forks, spoons, bakery wraps, etc. Employees corrected on site.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: COOLING (corrected on site) (repeated violation)
Observation: Baked potatoes stored at room temp in kitchen grill line were not cooling properly and is at 80 °F after 6 hours. Operator chose to trown away product. We discussed preoper cooling procedures and storage of potatoes in the future either hot held, cold held or held at room temp with a time as a public health control plan in place.
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.
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Various potentially hazardous items were stored in the walk-in cooler. The cooler is at 48 degrees and items inside were at 45-46 degrees. Operator threw away all potentially hazardous food items. She noticed freezing up of the compressor and is deforosting during inspection to be fixed. Temperature is already lowering before I left.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- 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.
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES (repeated violation)
Observation: Handwashing sink in soup making area is broken. Repair sink to provide convenient location of handwash sinks for all employees.
Correction: Install an approved handwashing sink.
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at handwashing sinks. Signs were provided.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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12/03/2014 | Follow Up | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands before or after food handling of raw and ready to eat foods. Discussed with owner and cooks. It was corrected during inspection.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling raw and ready to eat foods with bare hands. Discussed with owner and both cooks on site today about proper glove use, washing hands and alternative measures to ensure food safety. Alternative measures would be use of tongs, forks, spoons, bakery wraps, etc. Employees corrected on site.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: COOLING (corrected on site)
Observation: Baked potatoes stored at room temp in kitchen grill line were not cooling properly and is at 80 °F after 6 hours. Operator chose to trown away product. We discussed preoper cooling procedures and storage of potatoes in the future either hot held, cold held or held at room temp with a time as a public health control plan in place.
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.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Various potentially hazardous items were stored in the walk-in cooler. The cooler is at 48 degrees and items inside were at 45-46 degrees. Operator threw away all potentially hazardous food items. She noticed freezing up of the compressor and is deforosting during inspection to be fixed. Temperature is already lowering before I left.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- 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.
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: Handwashing sink in soup making area is broken. Repair sink to provide convenient location of handwash sinks for all employees.
Correction: Install an approved handwashing sink.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at handwashing sinks. Signs were provided.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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12/02/2014 | Routine | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME
Observation: Utensils in Dishwasher warewashing operation are not exposed to the chlorinated sanitizer at the required strength.
Correction: Adjust warewashing operation procedures or equipment to assure utensils are exposed to the chemical sanitizer solution at the required strength. Correct By: 02-Oct-2013
- Critical: SEWAGE - BLACKFLOW PREVENTION
Observation: A direct connection exists between the sewage system and a drain from 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. Remove the direct connection. Correct By: 09-Oct-2013
- CONSUMER ADVISORY
Observation: No consumer advisoryis provided on the smaller inside page.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Please correct at next printing.
- WAREWASHING - SINKS - USE LIMITATION
Observation: The warewashing sink is being used improperly for storing pails used to hold soaking mop heads
Correction: Discontinue using warewashing sink compartments for storing pails soaking mop heads.
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09/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about Farm Inn' On Main, 123 N Main St, Shawano, WI 54166 »