- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: Raw bacon was stored over pancake mix in reach-in 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. Correct By: 14-Dec-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Hashbrowns on counter were 45.9. They are brought out to counter during busy periods.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Discussed using time as a control. Placed back in cooler. Correct By: 14-Dec-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: All food items requiring a date mark in facility were lacking a date mark.
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. Discussed with staff. Staff labeled all foods with appropriate date mark. Correct By: 14-Dec-2015
- CONSUMER ADVISORY
Observation: No consumer advisory provided the 500 club menu, breakfast menu, or lunch/dinner menu.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Be sure to indicate specific food items offered undercooked upon consumer request. Correct By: 21-Dec-2015
- FOOD CONTACT SURFACES - SOILED
Observation: Interior panel of ice machine was visibly soiled with slime. Can opener blade and slicer were badly soiled with dried encrusted debris.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 14-Dec-2015
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink was being used to thaw raw chicken under running water.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Correct By: 14-Dec-2015
- OPEN DRINK CONTAINER (corrected on site) (repeated violation)
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area. Correct By: 14-Dec-2015
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins. Correct By: 14-Dec-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Light shield was cracked above open prep table.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 21-Dec-2015
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: Several wall tiles in dish area were missing. Ceiling was peeling above back prep area. Cove base tiles were missing in several areas. Wall above 3-compartment sink was peeling.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace. Correct By: 28-Dec-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Walls around cooking equipment were soiled.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 14-Dec-2015
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12/14/2015 | Routine | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands before handling ready to eat foods after cracking shell eggs.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 18-Apr-2014
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling ready to eat with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Bare hand contact was discussed during the inspection, review the handout provided. Correct By: 25-Apr-2014
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Pan of fish filets were at 44-45°F and eggs were at room temperature at the grill area.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 25-Apr-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Foods such as tuna salad, taco meat in the prep cooler and soups in the walk in cooler are not date marked.
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. Date marking discussed during visit, if unsure of length of time of storage, discard foods. Correct By: 25-Apr-2014
- 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 6 MONTHS Correct By: 25-Oct-2014
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area. Correct By: 25-Apr-2014
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wet wiping cloth used for wiping counters noted on the counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 25-Apr-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: There are foods stored on the floor in the dry storage area, walk in cooler and walk in freezer.
Correction: Store all food items 6 inches above the floor. Correct By: 26-Apr-2014
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink is not non-hand operated or is operating incorrectly.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds. Correct By: 25-May-2014
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04/25/2014 | Routine | |
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