| No violation noted during this evaluation. | 06/10/2015 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: Observed raw eggs stored over ready to eat fruit, hashbrowns, soup, and other ready to eat foods in 2 door 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. Correct By: 27-May-2015
- PROPER COOLING METHODS - CRITERIA (repeated violation)
Observation: Improper cooling methods are observed for creamy cauliflower soupa and also chicken dumpling soup. Chicken dumpling soup was - 88 degrees and Cauliflower soup was- 90 degrees after owner stated they have been in there for more than four hours. Discontinue cooling foods in 5 gallon buckets in the walk in cooler
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 27-May-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: Observed Ribs being stored directly on the floor in the walk in cooler.
Correction: Store all food items 6 inches above the floor. Correct By: 27-May-2015
|
06/01/2015 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: Observed raw steaks and chicken stored over hashbrowns, soup, and other ready to eat foods in 2 door 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. Correct By: 27-May-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Observed no date marking in facility in any of the coolers. (all meats, cheeses, shredded lettuce, cut tomatos, lasagna, Baked Potatos) All potentially hazardous food must be date marked for no longer than 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. Correct By: 14-May-2015 Correct By: 14-May-2015 Correct By: 14-May-2015
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of all food safety practices. Employee admitted to using contaminated drink cup that he drank out of to scoop more ice. The cook has no knowledge of date marking, proper cooling methods, sanitizing methods. There is no employee training in place.
Correction: The person in charge shall obtain training or training materials so they are able to demonstrate knowledge and train employees on proper food safety practices. I will be going to Osseo Family Restaraunt today to educate owner and employees on proper food safety practices. Correct By: 14-May-2015
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for creamy cauliflower soupa and also chicken dumpling soup. Chicken dumpling soup was - 88 degrees and Cauliflower soup was- 90 degrees after owner stated they have been in there for more than four hours. Discontinue cooling foods in 5 gallon buckets in the walk in cooler
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 27-May-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Observed Ribs being stored directly on the floor in the walk in cooler.
Correction: Store all food items 6 inches above the floor. Correct By: 27-May-2015
|
05/20/2015 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat foods multiple produce items, strawberries, and other ready to eat foods stored under raw chicken and raw fish in walk in 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. Correct By: 13-May-2015
- Critical: COOLING (corrected on site)
Observation: Multiple 5 gallon buckets of Soup located in Walk in Cooler is not cooling properly and is at 156°F after 40 minutes.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Observed owner discarding all 5 gallon buckets of multiple soups and gravy not cooled properly. Correct By: 13-May-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Observed no date marking in facility in any of the coolers. (all meats, cheeses, shredded lettuce, cut tomatos, lasagna, Baked Potatos) All potentially hazardous food must be date marked for no longer than 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. Correct By: 14-May-2015 Correct By: 14-May-2015 Correct By: 14-May-2015
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of all food safety practices. Employee admitted to using contaminated drink cup that he drank out of to scoop more ice. The cook has no knowledge of date marking, proper cooling methods, sanitizing methods. There is no employee training in place.
Correction: The person in charge shall obtain training or training materials so they are able to demonstrate knowledge and train employees on proper food safety practices. I will be going to Osseo Family Restaraunt today to educate owner and employees on proper food safety practices. Correct By: 14-May-2015
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area. Correct By: 13-May-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloth used for wiping counters stored on food prep line.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 13-May-2015
- FOOD CONTAMINATION - FOOD PREPARATION (corrected on site)
Observation: Employee cell phone located on food prep line, all food preped is subject to potential contamination.
Correction: Remove food from this location or provide alternate methods to protect food from contamination. All employee belongings shall be stored in away from all food contact surfaces. Correct By: 13-May-2015
|
05/12/2015 | Routine | |
| No violation noted during this evaluation. | 04/02/2015 | Pre-inspection | |
| No violation noted during this evaluation. | 04/02/2015 | Routine | |
Restaurant representatives - add corrected or new information about Osseo Family Restaurant, 12613 Gunderson Rd, Osseo, WI 54758 »