- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employees in the kitchen were handling ready to eat foods with bare hands (sandwich buns).
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 02-Sep-2015
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS (repeated violation)
Observation: Soda beverages are coming into contact with mold in the soda gun nozzles (pizza making building). Fruit flies were noted in one of the nozzles.
Correction: Disassemble, wash, rinse and sanitize the nozzles. The nozzles must be maintained free of insects and mold. Correct By: 02-Sep-2015
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Ice making water is coming into contact with a light amount of mold inside the ice making machine.
Correction: Empty, disassemble, clean, and sanitize the machine. The ice machine must be maintained free of mold. Correct By: 03-Sep-2015
- Critical: PHF/TCS, COLD HOLDING
Observation: Potentially hazardous food items in the True cooler with the glass doors (in the kitchen) are not being maintained at 41F or less.
Correction: Maintain cold potentially hazardous foods at or below 41°F. The operator adjusted the thermostat at the time of this inspection. The operator must follow up to make sure the temperature of foods in this cooler are less than 41F. Correct By: 02-Sep-2015
- Critical: TOXIC SUBSTANCES - STORAGE
Observation: Ice machine cleaner was being stored on top of the ice machine.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Correct By: 02-Sep-2015
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for soup in the reach in cooler. 3 gallons was being cooled in a large stock pot
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Also see the fact sheet attached to this report.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: The handwashing sink in the kitchen was not available for use because dirty food equipment and utensils were staged on the pre-wash sink compartment. The handwashing sink in the bar/train area was was not maintained for use (toys were blocking the convient use of the sink).
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Correct By: 02-Sep-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Knives are being stored in the crevice between prep tables. The crevice is not clean.
Correction: Stove knives in an area that is cleaned and sanitized at least every four hours. Correct By: 02-Sep-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Ice cream scoops were stored in water with no overflow.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Correct By: 02-Sep-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloths were stored in buckets of water with no sanitizer.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. 100 ppm (One teaspoon of plain household bleach per gallon of water) is an approved sanitizing solution.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The food prep cooler across from the grill is not equipped with an integral or permanently affixed temperature measuring device. The cooler in the bar in the pizza czar building has a broken thermometer.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct By: 16-Sep-2015
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: The walk in cooler light is not shatterproof or shielded.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 16-Sep-2015
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09/02/2015 | Routine | |
- Critical: WHEN TO WASH
Observation: The cook handled raw ground beef and then handled the assembled hamburger bun.
Correction: Hands must be washed between handling raw meat and ready to eat food. Correct By: 12-Sep-2014
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Ice making water is coming into contact with moldy surfaces inside of the ice machine.
Correction: The interior of the ice machine must be maintained free of mold. Empty, disassemble, wash, rinse, and sanitize the ice machine at the frequency that precludes mold. Correct By: 13-Sep-2014
- Critical: FOOD CONTACT WITH EQUIPMENT AND UTENSILS
Observation: Soda beverages are coming into contact with an accumulation of slime in the drip cups of the soda guns.
Correction: Clean and sanitize the drip cups and gun nozzles at the frequency that preclude accumulation of slime. Correct By: 13-Sep-2014
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Cooked onions (cooked vegetables are a potentially hazardous food) were being hot held on the stove at 120F. BBQ pork in pan on stove with burner off 108F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Temperature was increased to 135F + at the time of this inspection.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: The walk in cooler temperature is 45F. (eggs, chicken, tomatoes were checked and all were 45F)
Correction: Maintain cold potentially hazardous foods at or below 41°F The operator adjusted the thermostat at the time of this inspection. 40F was found on leaving this inspection. Correct By: 12-Sep-2014
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: The hose is connected to the faucet (under the four compartment sink in the kitchen) without the use of a hose bibb backflow prevention device.
Correction: Provide a hose bibb backflow preventor on this hose connection. Correct By: 19-Sep-2014
- FOOD CONTACT SURFACES - SOILED
Observation: The can opener has an accumulation old food debris.
Correction: Clean and sanitize the can opener at least every four hours after its used. Correct By: 12-Sep-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice cream scoops are stored in the dipper well without proper overflow of water.
Correction: Provide the proper overflow of water in the dipper well. Correct By: 12-Sep-2014
- THAWING (corrected on site)
Observation: Ground beef and fish were found thawing on the food prep table at 55 and 66F
Correction: Adjust procedures or methods to properly thaw foods. At no time during thawing, the food may increase in temperature above 41F. These foods were placed in the refrigerator at the time of this inspection. Correct By: 12-Sep-2014
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The walk in cooler is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct By: 19-Sep-2014
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in pizza building's walk in cooler si not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 19-Sep-2014
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09/12/2014 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Chili in the walk in is not date marked.
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.
- PREVENTING CONTAMINATION FROM HANDS - MINIMIZE HAND CONTACT WITH NON RTE-FOODS
Observation: Bare hand contact is not being minimized with handling of the meat by the grill.
Correction: Food employees shall minimize bare hand contact with foods that are not ready-to-eat.
- FOOD CONTACT SURFACES - SOILED
Observation: The inside of the icemachine is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
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09/19/2013 | Routine | |
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