- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands before changing gloves. I discussed proper glove use and changing techniques with staff.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 01-Jul-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Various items were not date marked. Many items in the walk-in coolelr were being dated while I was inspecting. Tomatoes and lettuce in front ice cream area reach-in are not dated. Meatloaf in the cooks upright reach-in was not dated.
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.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (corrected on site)
Observation: Ice cream counter wash sinks not sanitizing properly. Quat sanitizer is used and is not being submerged for at least 2 minutes.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- WHERE TO WASH - UNAPPROVED SINK
Observation: Food employee observed washing hands in middle sink or the three compartment dishwash sinks.
Correction: Food employees shall wash their hands in a handsink approved for handwashing. Correct By: 01-Jul-2015
- CONSUMER ADVISORY
Observation: Consumer advisory on menu is not worded correctly and missing components..
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition as stated below. Include a disclosure, reminder and asterisk the items available to be served undercooked.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A quat 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 SINKS, INSTALLATION - WATER TEMPERATURE
Observation: Hot water temperature at handwashing sink is not adaquate. The hot water trickles out of the facucet.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Correct immediately. Correct By: 01-Jul-2015
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to be blocked by items on the floor, filthy basin and not equipped with soap or towels 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. Correct By: 01-Jul-2015
- HANDWASHING CLEANSER AVAILABILITY
Observation: Hand soap not available at food employee handwashing sink by ice cream area. Dish soap was being used to wash hands in back kitchen.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 01-Jul-2015
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 01-Jul-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST
Observation: Thawing items in food prep sink were exposed to contamination from handwashing being done in the wrong sink next to it.
Correction: Store food in areas not exposed to splash, dust, or other contamination. Correct By: 01-Jul-2015
- THAWING
Observation: Food items were being improperly thawed in fod prep sink without water running.
Correction: Adjust procedures or methods to properly thaw foods. Correct By: 01-Jul-2015
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at kitchen handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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06/25/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat produce stored under raw beef, chicken, turkey, fish.
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.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in dry goods storage area] are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
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10/23/2013 | Routine | |
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