- Critical: PACKAGE INTEGRITY (repeated violation)
Observation: There are open bags of rice and tempura powder in the rear dry storage area. Various food containers in the walk-in freezer are uncovered.
Correction: Discard any open, uncovered containers of food that potentially are contaminated or adulterated. Correct By: 06-Jan-2015
- Critical: FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY
Observation: The desserts and chili seasoning in the customer self-service area are not protected from contamination.
Correction: Place desserts and chili seasonin under food shield or provide additional food shield, food guard, or other effective means to protect food from potential consumer contamination. Correct By: 07-Jan-2015
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Marinated meat balls in buffet are hot held at 129.5°F. White rice in kitchen warmer is 128F.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Meatballs discarded during inspection.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Dressings, hard cooked eggs, sliced tomatoes and other food in the buffet are cold held at 53F and higher.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Eggs and tomatoes returned to the walk-in cooler and ice added to the buffet. Dressings are shelf stable. Ice added to buffet.
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: An air break exists between the sewage system and a drain from the food preparation sink. There is an unapproved attachment on the drain pipe.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove unapproved attachment and provide a full air gap. Correct By: 06-Jan-2015
- FOOD CONTACT SURFACES - SOILED
Observation: Inside of ice machine and can opener are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Thoroughly clean and sanitize can opener and ice machine within 24 hours and prior to next use.
- TOXIC SUBSTANCES - SANITIZER CRITERIA
Observation: Wiping cloth solutions in the kitchen and in the waitstaff area above 200 ppm chlorine used in the food establishment is not approved. Bleach container also does not bear an EPA Registration number.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Provide sanitizer that bears an EPA Registration number and do not exceed 200 ppm. Correct By: 06-Jan-2015
- OPEN DRINK CONTAINER
Observation: Drinking cups without covers were observed in food preparation area over chicken and in the waitstaff beverage area.
Correction: Provide approved beverage containers in food preparation areas. Correct By: 06-Jan-2015
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: This is a third consecutive repeat violation. Flour, salt, sugar, and other unidentified food is stored in unlabeled containers.
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: 06-Jan-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: There are bags of meat stored on the floor in the walk-in freezer.
Correction: Store all food items 6 inches above the floor. Correct immediately.
- PHF/TCS FOOD - SLACKING
Observation: Raw chicken in tub on counter at 51.8F is being improperly slacked.
Correction: Adjust procedures or methods to properly slack food products before preparation. Immediately chill the raw chicken to 41F or immediately cook or discard the chicken. Correct By: 06-Jan-2015
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR
Observation: Food contact surface of knives are not nonabsorbent since they have attached cloth material holding food residue to the knives. Plastic take out bags with meat stored frozen inside is not durable or designed for direct contact with food.
Correction: Remove cloth from knives and replace food storage bags so that they are: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleaning, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition. Discard food with plastic embedded or frozen into it. Correct By: 06-Jan-2015
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Cardboard on shelving in coolers and dry storage and on floors throughout the facility is not nonabsorbent. Wood and carpet dollies with wheels in the walk-in cooler are moldy and are not nonabsorbent.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Remove all cardboard shelving liners immediately. Replace wood and carpet dollies with cleanable, nonabsorbent shelving within three weeks.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: (REPEAT) Inside of microwave is soiled.
Correction: Clean and maintain microwave. Correct within 24 hours.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clear food pans are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 06-Jan-2015
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION
Observation: It was observed that buffet plates are stored with the food contact surface up.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface. Invert plates. Correct By: 06-Jan-2015
- INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED
Observation: The insect control devices (adhesive insect strips) are hanging from the ceiling over dry goods storage and hanging from the ceiling in front of the freezer.
Correction: Remove or relocate these devices so that are not over any food prep area. Correct By: 06-Jan-2015
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01/06/2015 | Routine | |
Restaurant representatives - add corrected or new information about Peking Buffet, 1204 8th St, Baraboo, WI 53913 »