| No violation noted during this evaluation. | 06/16/2015 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: There are ready-to-eat cream cheese, sauces stored under raw meat in the walkin 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.
- Critical: PHF/TCS, COLD HOLDING
Observation: Raw chicken in prep table is cold held at 53°F. Prep cooler thermometer is reading 50F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Some items marked with a post-it with the number 7 on it, some items not marked (cooked chicken, pork, vegetables)
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.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to have the water shut off when I arrived and is unavailable for proper handwashing.
Correction: Keep handwashing sink provided with water, soap, paper toweling and garbage can at all times
- HANDWASHING CLEANSER AVAILABILITY (repeated violation)
Observation: Soap not available at food employee handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Some vegetable containers in walk in cooler were 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.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Sugars, corn starch, flour is stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Non-handled utensils in the flour and corn starch containers for dispensing.
Correction: Provide handled utensils to protect foods from contamination.
|
06/09/2015 | Routine | |
| No violation noted during this evaluation. | 05/01/2014 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat foods (buckets of sauces, cooked meat) stored under raw chicken, shrimp, pork in the walkin 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.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: No datemarking.
Correction: Items that are held for more than 1 day need to be datemarked with the date of preparation and used or discarded within 7 days.
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: Spoons, tongs, other utensils used with potentially hazardous food not cleaned after 4-hours.
(spoon for the rice, the tongs for vegetables, the pans/bowls for dispensing items from prep table and for cooking)
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at one food employee handwashing sink in the kitchen.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at one handwashing sink in the kitchen.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Many items in walkin cooler (ex: egg rolls, cut vegetables) were 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.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The chicken is thawing on sheet pans set on the floor of the walkin cooler under the shelves.
Correction: Store all food items 6 inches above the floor.
|
04/24/2014 | Routine | |
Restaurant representatives - add corrected or new information about King House, 300 N Maple St Suite B, Ellsworth, WI 54011 »