- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
Observation: Two chemical spray bottles (sanitizer) are stored directly on top of pizza boxes on back storage shelf.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Correct By: 28-Jul-2015
- FOOD CONTACT SURFACES - SOILED
Observation: Large pizza pans stored "as clean" on shelving unit are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 28-Jul-2015
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
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 60 days Correct By: 28-Sep-2015
- EATING, DRINKING, OR USING TOBACCO
Observation: Cigerette butts are observed in the toilet in the employee restroom.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use. Smoking is not allowed in food establishment. Correct By: 28-Jul-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: A plastic sour cream container is used for dispensing flour and stored directly in bulk flour storage container.
Correction: Provide a scoop with a handle for dispensing flour. Store in-use utensils in the food item with handle extended or on a clean surface, Correct By: 04-Aug-2015
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (corrected on site)
Observation: Foods held in the walk in cooler (cheese, chicken wings) are subject to potential contamination by storing employee beverages (Fanta Soda & Mt. Dew) directly above
Correction: Change methods or procedures to protect foods from contamination. Do not store employee beverages above or adjacent to food, clean equipment or on food prep surfaces. Recommend providing a bin or tote on bottom shelf of cooler to store employee beverages. Label employee use only. Soda was discarded during inspection. Correct By: 28-Jul-2015
- EQUIPMENT AND UTENSILS - PROPER ADJUSTMENT
Observation: The right hand door of the Randell pizza prep cooler has a door gasket that is not intact. (pulling apart from door).
Correction: Repair door gasket to provide a tight seal. Equipment components shall be kept intact, tight, and properly adjusted. Correct By: 28-Aug-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The guards to the Lakso floor fan are dirty with dust accumulations. Fan is near pizza prep cooler.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 04-Aug-2015
- FOOD CONTACT SURFACES - MICROWAVE CLEANED (repeated violation)
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave. Correct By: 29-Jul-2015
- TOILET FACILITIES - ENCLOSED
Observation: Toilet room in back kitchen is not provided with a tight fitting self-closing door.
Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting self closing door. Correct By: 28-Aug-2015
- POSTING OF PERMIT (corrected on site)
Observation: Current permit is not posted in establishment
Correction: Post permit in public view. Inspector provided a copy of current permit expires 6.30.16 Correct By: 28-Jul-2015
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07/28/2015 | Routine | |
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment. Certification for Jamie Bronk has expired in June of 2014
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Correct By: 09-Oct-2014
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: The shelving units near the warewashing sinks are dirty with have heavy accumulations of residue on surfaces.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Replace shelving if it is no longer easily cleanable. Correct By: 23-Jul-2014
- FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED (repeated violation)
Observation: Floor and wall juncture in below the dough rounder is in need of repair, coving has pulled apart from wall, surface is dirty with accumulation of debris and dirt. Floor wall coving tiles are missing near warewashing sinks.
Correction: Provide base coving. Correct By: 24-Jul-2014
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07/23/2014 | Re-inspection | |
- Critical: PHF/TCS, HOT HOLDING
Observation: Several pizzas held in the warming unit at front service counter were held below 135°F (cheese 133°F, Sausage 131°F).
Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 09-Jul-2014
- TIME AS A PUBLIC HEALTH CONTROL - 6-HOURS - MARKING
Observation: Hot held items held in warming units below 135°F (including pizzas, cheesy bread etc) are not marked or identified with a discard time.
Correction: Food items shall be marked or otherwise identfied with a time that is 6-hours past the point in time when the food was removed from temperature control. Discard food item. Correct By: 09-Jul-2014
- WAREWASHING - SINK COMPARTMENT REQUIREMENTS - NUMBER
Observation: Food employee is not setting manual warewashing sinks up properly, two sinks were set up for washing (soapy water) and sanitizer (300ppm quat. compound) for sanitizing equipment, no rinsing (step 2) was being done.
Correction: Train employees to set up a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils. Correct By: 09-Jul-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A quaternary compound test kit is not available for checking sanitizer concentrations. Inspector asked employee regarding how they check sanitizer concentration- employee indicated sanitizer is just added, has not used test strips.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 16-Jul-2014
- FOOD CONTACT SURFACES - SOILED
Observation: The piercing tip of the can opener is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 10-Jul-2014
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. Certification for Jamie Bronk has expired in June of 2014
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Correct By: 09-Oct-2014
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Food items (container of flour, pizza sauce) at the pizza make line 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. Correct By: 09-Jul-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Several cases of shredded cheese are stored on the floor in the walk in cooler.
Correction: Store all food items 6 inches above the floor. Correct By: 10-Jul-2014
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Bare wood support legs is observed on the shelving unit in back of kitchen.
Correction: Paint bare wood to provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 23-Jul-2014
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Water is observed dripping from the condensor unit of the walk in cooler. Water is dripping into a plastic bin that is being dumped out. Condensor is not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise. Correct By: 23-Jul-2014
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The shelving units near the warewashing sinks are dirty with have heavy accumulations of residue on surfaces.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Replace shelving if it is no longer easily cleanable. Correct By: 23-Jul-2014
- FOOD CONTACT SURFACES - MICROWAVE CLEANED (corrected on site)
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave. Correct By: 09-Jul-2014
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: Fans located throughout the establishment (near pizza oven and back prep area) have heavy accumulation of dust on the fan guards, and are not cleaned on a frequent basis. Food and clean equipment is subject to potential contamination from dust.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 23-Jul-2014
- FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED
Observation: Floor and wall juncture in below the dough rounder is in need of repair, coving has pulled apart from wall, surface is dirty with accumulation of debris and dirt. Floor wall coving tiles are missing near warewashing sinks.
Correction: Provide base coving. Correct By: 24-Jul-2014
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The establishment (walls at front prep area near pizza oven, the shelving throughout the establishement, flooring behind prep tables, electric outlets and cords near dough machine, fribt if pizza oven, walls near warewashing sinks, ceiling tiles/vents etc) requires detail cleaning to remove residue,grease, dust and accumulations.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 23-Jul-2014
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07/09/2014 | Routine | |
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