- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: A container of pulled pork (held in the back upright cooler is improperly date marked with a date to expire Thursday May 28. (this exceeds 7 days)
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. (As a reminder, the date a commercially prepared potentially hazardous food item is opened = day one). Correct By: 19-May-2015
- WAREWASHING MACHINE - WASH SOLUTION TEMPERATURE - MECHANICAL
Observation: The temperature of the wash solution of the high temperature dishmachine is less than 160°F.
Correction: Maintain the wash temperature in the high temperature warewashing machine at a temperature indicated in 4-501.110(A) or indicated by the manufacturer. Correct By: 26-May-2015
- FOOD CONTACT SURFACES - SOILED
Observation: The basin of the food preparation sink is visibly soiled. (especially in the corners)
Correction: Maintain food contact surfaces in a clean condition. Correct By: 19-May-2015
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying in the men's restroom.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 19-May-2015
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: A package of shitake mushrooms held on shelving in lower kitchen is observed to be unwrapped and uncovered. (package was torn open)
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: 19-May-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on countertops at main prep line.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 19-May-2015
- WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR
Observation: Wiping cloth sanitizer solutions are stored directly on the floor and a few containers are located adjacent to garbage containers (a paper towel was observed in one container).
Correction: Store wiping cloth sanitizer solutions off the floor and in a manner to prevent cross contamination. Correct By: 20-May-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST (corrected on site)
Observation: Utensils (spoons) stored in a container adjent to the handwashing sink at front service area are subject to contamination from splash of handwashing.
Correction: Store food in areas not exposed to splash, dust, or other contamination. Correct By: 19-May-2015
- FOOD LABELS - LABEL INFORMATION
Observation: Prepackaged cookies and crispy bars are missing labeling information. (name of product, ingredients, name of business).
Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, major food allergens, and nutritional information. Correct By: 02-Jun-2015
- EQUIPMENT AND UTENSILS - PROPER ADJUSTMENT
Observation: The lower left acess panel of the Randell saute line unit is not properly adjusted, intact or tight. (tape is currently being used to hold the panel in place)
Correction: Equipment components shall be kept intact, tight, and properly adjusted. Correct By: 02-Jun-2015
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: The cutting board (located on Randell reach in prep cooler) is excessively scored and no longer easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 02-Jun-2015
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The reach in 1 door Randell cooler at front service are has accumulation of food debris.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 19-May-2015
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (corrected on site)
Observation: The utensil bin (containing spoons) at front service area has accumulation of debris in container and not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 19-May-2015
|
05/19/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Cooked noodles cold held in the Bev Air (lower portion of cooler) are cold held at 46]°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Foods were discarded during inspection. Correct By: 12-May-2014
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Pulled pork held in the Bev Air upright cooler in back prep area is cold held at 45]°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Food was discarded during inspection. Correct By: 12-May-2014
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: The Beverage air upright cooler at cook line is not providing sufficient capacity to hold foods at 41*F or below.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Correct By: 19-May-2014
- FOOD CONTACT SURFACES - SOILED
Observation: The inside of the Bev Air cooler (back kitchen) requires cleaning to remove residue and standing water.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 19-May-2014
- FOOD CONTACT SURFACES - SOILED
Observation: The food prep sink in lower kitchen is visibly soiled (corners have food residue on surface).
Correction: Maintain food contact surfaces in a clean condition. Correct By: 12-May-2014
- FOOD CONTACT SURFACES - SOILED
Observation: The food prep tables in the lower level kitchen are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 12-May-2014
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink in basement kitchen for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 12-May-2014
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (corrected on site)
Observation: Container of oil held on shelving unit near food prep sinks in lower kitchen was 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: 12-May-2014
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (corrected on site)
Observation: Chicken breasts (held in front service area reach in 2 door 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. Correct By: 12-May-2014
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (corrected on site)
Observation: Oil stored in spray bottle at cook line 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. Correct By: 12-May-2014
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Paper towel dispensor near dishmachine is not maintained with paper towels.
Correction: Repair equipment to good condition or remove from premise. Correct By: 19-May-2014
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Several of the cutting boards in the kitchen have surfaces that are excessively scorred and holding stains and are no longer easily cleanable. (At prep line)
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 26-May-2014
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: The cabinet countaing glassware at the front service counter requires cleaning to remove accumulated debris.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 19-May-2014
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The top of the dishmachine is not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 13-May-2014
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The flooring in the walk in cooler requires cleaning to remove food debris.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 12-May-2014
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - SELF DRAINING POSITION (corrected on site)
Observation: Ice bucket in basement is stored upright on shelving unit, standing water is observed inside.
Correction: Clean equiment and utensils shall be stored in a self-draining position to allow for air drying and covered or inverted. Correct By: 12-May-2014
- INTENSITY - LIGHTING
Observation: A light bulb is burnt out in the canopy hood at the grill is burnt out. The flourescent light fixture in the dishroom is burnt out.
Correction: Repair burnt out lighting to provide the correct lighting intensity in all work and storage areas. Correct By: 19-May-2014
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Surfaces through out the kitchen and lower kitchen (walls, shelving, faucet handles, etc) require cleaning to remove residue from surfaces.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 19-May-2014
|
05/12/2014 | Routine | |
Restaurant representatives - add corrected or new information about Noodles & Company, 101 Division St. Ste C, Stevens Point, WI 54481 »