- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling ready-to-eat food with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PHF/TCS, HOT HOLDING
Observation: Mashed Potatoes hot held online steam table is hot held at 115°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
Mashed potatoes disposed.
- Critical: PHF/TCS, COLD HOLDING
Observation: Sliced tomatoes, Coleslaw, ham in true prep unit is cold held at 50°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
Potentially hazardous foods disposed of in cooler unit
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Food item in coolers are not properly date marked. No Datemarking system
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 unvailable.
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 TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS
Observation: Wiping cloths not provided with sanitizer solution
Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT (corrected on site)
Observation: Thermometer in online prep unit#2 is not properly located or provided
Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit.
Provide in all units
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of walk in cooler floor are soiled with debris
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: Single-use or single-service articles are being stored in not inverted
Correction: Store single-service or single-use articles, Inverted, clean equipment and utensils and laundered linens in areas that are not subject to contamination.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in front grill area are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
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09/29/2015 | Routine | |
Restaurant representatives - add corrected or new information about Prentice Family Restaurant, W5357 Granberg Rd, Prentice, WI 54556 »