- Critical: PERSON IN CHARGE DUTIES - EMPLOYEE HEALTH
Observation: Employees are unaware of the illness reporting requirements to the person in charge.
Correction: Provide training to all employees on the signs and symptoms of foodborne illness and explain the requirements for reporting to the person in charge. Currently the "policy" posted only describes what an employee must do when calling in sick. There was nothing indicating when an employee must report symptoms or what is required before an employee returns to work.
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands after handling raw hamburger patties and before touching buns. I observed the cook numerous times handling raw product and touching ready-to-eat foods with her bare hands. I did notice that at one point she put a glove on one hand...not sure what the perceived effectiveness of using one glove is?
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
Observation: Employee observed handling buns, pickles, lettuce, cheese, cooked bacon and toast with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: I did not see any dates marked on many items in the cooler. Tomatoes, lettuce, pickles, cooked sausage, etc. .
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.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of proper cooking temperatures, cooling methods and employee health policy..
Correction: The person in charge shall obtain training or training materials in the areas of proper cooking temperatures, cooling methods and employee health so they are able to demonstrate knowledge and train employees on proper food safety practices.
- PERSONAL CLEANLINESS - FINGERNAIL MAINTENANCE - FINGERNAIL POLISH
Observation: Employee noted wearing fingernail polish or artificial nails when working with food.
Correction: Prohibit employees from wearing nail polish or artificial nails when working with food unless the employee is wearing single-use gloves.
- THERMOMETERS - FOOD - ACCURACY
Observation: No food thermometer was available for the cook to check food temperatures. .
Correction: Provide a properly calibrated, accurate food thermometer for the cook's use. Instruct the cook on proper methods of taking temperatures and what proper cook and chill temperatures are.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to have a small bucket of water in it during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. Current posted food manager certificate is for Donald Maxwell. I was informed that he no longer works at this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post certification in the food establishment within 60 days. .
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: While there was one cup observed with a lid and a straw, I also observed a small cup with soda near the toaster. Provide approved beverage container in food preparation area.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Meat for chili that was just delivered was in a plastic bag with no label or marking. .
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS
Observation: Wiping cloths that were being used for counter and tables were not being stored in sanitizing solution between uses. Also the wiping cloth being used on the cook line were dirty and were not being stored in sanitizing solution between uses.
Correction: Discard filthy old wiping cloths. Provide sanitizer buckets with at lest 200ppm chlorine/water solution and store the wiping cloths in this solution between uses. Change the snitizer solution, discardin old and replacing with fresh water/chlorine every 4 hours.
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11/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about George Webb, 7227 W Greenfield Ave, West Allis, WI 53214 »