- PROPER COOLING METHODS - IN EQUIPMENT (corrected on site)
Observation: Various food items in walkin cooler noted tightly wrapped or covered while in cooling process. PIC removed cover from items and discussed procedures with staff. Items were not temperature abused according to kitchen staff - discussed time put in cooler/temperatures.
Correction: Provide containers that facilitate heat transer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Correct By: 05-Aug-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Fans in ice cream/yogurt cooler noted with a large accumulation of mold.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 12-Aug-2015
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The hoods above fryers are not cleaned on a frequent basis. Large accumulation of grease noted on vents. If vents can no longer be effectively cleaned, replace with new vents.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 19-Aug-2015
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08/05/2015 | Routine | |
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Soup on buffet line is hot held at 110°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Soup was removed from hot holding and heated to 165.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Walk in cooler is leaking condensate onto boxed food items in back right corner.
Correction: Repair equipment to good condition. Remove items that have been potentially contaminated by condensate. Relocate food items until maintenance is done on cooler to prevent contamination. Correct By: 18-Jul-2014
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS (corrected on site)
Observation: Food−contact surfaces of utensils in clean bins found with encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment. Bins of utensils were sent to the dishwashing area for cleaning and sanitizing.
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION
Observation: It was observed that serving utensils are stored in large blue bins in all directions where the food or lip contact surface could be contaminated.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface. Store items all in same direction or vertically to prevent contamination. Correct By: 18-Jul-2014
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: Ceiling tile above 2nd buffet line is broken.
Correction: Maintain the physical facilities so they are in good repair at all times. Replace ceiling tile. Correct By: 18-Jul-2014 Correct By: 15-Jul-2014
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: Shelves in walk in cooler in meat cooler are in poor repair. Shelves are chipping, rusting, and are debris and grease encrusted. See comments below.
Correction: Maintain the physical facilities so they are in good repair at all times. Replace shelves with a smooth, easily cleanable finish. NSF or ANSI approved only. Correct By: 15-Aug-2014 Correct By: 15-Jul-2014
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floors beneath grill area are debris encrusted.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 25-Jul-2014
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07/15/2014 | Routine | |
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