- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Sliced tomatoes stored in a container on ice at main prep line is cold held at 48.5°F. Ice was mostly melted in bottom container.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Ice must completely surround food product.
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for alfredo pasta that was made during inspection. Staff is not following Fazolies procedure posted on wall of pasta kettle area. Pasta was cooked, rinsed and placed in ice bath for short period of time, temperature was not monitored. Alfredo was packaged in plastic bag and tightly covered and placed in walk in cooler, stacked below other plastic bins. Inspector took temperature of pasta = 55*F.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 23-Sep-2014
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: The Bev Air 2 door reach in cooler at prep line is not operated at or below 41*F. Refrigerator has an ambient air temperature of 45*F on lower level of unit.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Provide an ambient air temp of 41*F or below. Correct By: 24-Sep-2014
- FOOD CONTACT SURFACES - SOILED
Observation: Many of the utensils stored in the 4 gray bins on the shelving unit near ice machine are soiled. Bins require cleaning to remove accumulation of food debris.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 23-Sep-2014
- FOOD CONTACT SURFACES - SOILED
Observation: The ice scoop for dispensing ice (stored in the ice machine) is visibly soiled. Residue accumulations observed on surfaces especially near handle.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 23-Sep-2014
- FOOD CONTACT SURFACES - SOILED
Observation: The Nemco food dicer (stored clean on shelving unit near ice machine) is visibly soiled with food debris on cutting surfaces and press block..
Correction: Maintain food contact surfaces in a clean condition. Correct By: 23-Sep-2014
- FOOD CONTACT SURFACES - SOILED
Observation: Several of the baked dishes (stored clean on shelving unit near dishwashing area) are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 23-Sep-2014
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: A pan of chicken tenderloin stored in the walk in freezer was observed to be unwrapped or 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.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloths used for wiping counters stored on table tops at main prep line..
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 23-Sep-2014
- PROPER COOLING METHODS - IN EQUIPMENT
Observation: Sausage that was cooked 9/23/14 and placed in the reach in cooler at prep line is not in a container that facilitates heat transfer or is tightly wrapped or covered. Temperature of sausage is 49 - 52*F.
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. Correct By: 23-Sep-2014
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION
Observation: The warewashing sink basins and dishmachine surfaces (including inside machine) are not cleaned at a frequency that prevents recontamination.
Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The warewashing sink area (back splash guard, faucet, sinks) are not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 26-Sep-2014
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The flooring under the pasta kettles in the kitchen is wearing, surfaces are no longer installed smooth and easily cleanable. Large amount of water was observed overflowing from draining of the pasta and spread out throughout surfaces under cook area.
Correction: Provide floors that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 22-Sep-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The flooring under the pasta kettles requires cleaning.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 26-Sep-2014
- PUBLIC RESTROOMS - GOOD REPAIR AND SUPPLIED WITH TOILET TISSUE
Observation: Mold growth is observed on the ceiling in the men's restroom.
Correction: Clean ceiling to remove mold. Find source of moisture, roof??? Maintain toilet in a clean condition. Correct By: 30-Sep-2014
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09/23/2014 | Routine | |
Restaurant representatives - add corrected or new information about Fazoli's Restaurant, 5665 Hwy 10 E, Stevens Point, WI 54482 »