- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Food items such as flour and sugar are 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.
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION (repeated violation)
Observation: It was observed that plastic eating utensils are stored or displayed in self-service 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. Arrange utensils so that handles are all pointing the same directions.
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11/06/2015 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Many items on the sandwich bar and salad bar were greater than 41 deg F. One display cooler was temping at 46 deg F during the inspection. Whipped butter was being stored at room temp.
Correction: Maintain potentially hazardous foods cold at or below 41°F. The following items must be discarded at the end of lunch due to temperature abuse: cottage cheese, garbanzo beans, cheese, w. chestnuts, hardboiled eggs, corn salad, canned beets. It is recommended that all ingredients are kept refrigerated. Switch from plastic to metal pans. Ice food items correctly (food containers must be nested in ice) A follow up inspection will be conducted. Turn down the temp of the left hand display cooler so that it holds all foods at 41 deg F or less at all times. PHFs were moved to the other unit. Whipped butter should be stored under refrigeration.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The chlorine dishwasher was not functioning properly and was not delivering a minimum of 50 ppm of chlorine sanitizer. This unit must be repaired. All dishes and equipment must be manually sanitized. This machine must be tested daily..
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Food items such as flour and sugar are 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.
- THAWING
Observation: Crab was improperly thawed by running under lukewarm water.
Correction: Adjust procedures or methods to properly thaw foods. Lukewarm water is not allowed. Water must be 70 deg F or less.
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION (repeated violation)
Observation: It was observed that plastic eating utensils are stored or displayed in self-service 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. Arrange utensils so that handles are all pointing the same directions.
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11/02/2015 | Routine | |
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment. Ted Weidman was hired as the manager since the last inspection, but is no longer employed. Facility lacks a certified food manager and must replace that position within 90 days. It is recommended that a current employee such as Tabitha Kelly be sent to the class.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment by March 31, 2015
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12/22/2014 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Ham and turkey were temped at 46 deg F. Cream cheese was being displayed at room temperature for breakfast
Correction: Maintain cold potentially hazardous foods at or below 41°F. These items must be discarded at the end of lunch. Cream cheese must be discarded.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Many food items in the display cases were not datemarked..
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.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of temperature control, handwashing sink requirements, dishwasher operation.
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices.
- FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES (corrected on site)
Observation: Water temperature for the sanitization rinse in the high temperature warewashing machine is at 156° F.
Correction: Repair the dishwasher immediately. All dishes and equipment must be washed in the 4 compartment sink until it is repaired. Repairman arrived during inspection.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to be blocked with furniture 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.
- CERTIFIED FOOD MANAGER – REQUIREMENT
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 by January 30, 2015
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: The Presto Tilt and Drain Griddle is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: Single-use or single-service articles are being stored under the handwash sink drain lines.
Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION
Observation: It was observed that eating utensils are stored or displayed in 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. Invert all utensils or have them all pointing one way.
- MECHANICAL - VENTILATION
Observation: The facility is frying eggs on a residential griddle without a grease collecting hood. This issue has been referred to the City of Manitowoc Building Inspection Dept.
Correction: Provide adequate mechanical ventilation of sufficient capacity that would remove excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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11/21/2014 | Routine | |
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