- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: A container of gravy was cooling in the walk-in cooler. After 30 mins, the temperature dropped approx. 15 degrees F. A small container of chicken for tacos and rice also were cooling. The temp. dropped only 2 degrees after 30 mins. Baked potatoes cooling did not have a temperature drop after 30 mins.
Correction: All food listed above was relocated to the walk-in freezer during the inspection to rapidly cool. Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 10-Mar-2016
- FOOD CONTACT SURFACES - SOILED (corrected on site)
Observation: The hard to reach areas of the slicer are visibly soiled.
Correction: During the inspection, the slicer was disassembled and cleaned. Retrain staff of the proper methods to disassemble and clean the sanitizer and to ensure it's being done at least every 4 hours while in use. Maintain food contact surfaces in a clean condition. Correct By: 10-Mar-2016
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (corrected on site)
Observation: Some containers of food stored in the walk-in cooler, prep cooler, and upright freezer were not provided with covers.
Correction: Covers were provided during the inspection. Ensure that containers of food in storage are covered and protected from contamination. Correct By: 10-Mar-2016
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03/03/2016 | Routine | |
| No violation noted during this evaluation. | 08/06/2015 | Re-inspection | |
- Critical: COOLING (corrected on site)
Observation: Marinara made yesterday was observed in the walk-in cooler at 47-50 °F. Chicken dumpling soup was noted at 43F.
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. Separate large portions into smaller portions and check temperatures to verify that cooling is occurring as indicated above. Discard the marinara. Correct By: 05-Aug-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Food in the sandwich prep cooler is cold held at 45-46°F.
Correction: During the inspection, the unit temperature was adjusted colder. Monitor food temperatures in this cooler. Maintain cold potentially hazardous foods at or below 41°F. Correct By: 05-Aug-2015
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: Thermometers are not present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Correct By: 05-Aug-2015
- DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS (corrected on site)
Observation: Employee keys and purse are stored on the same hooks as measuring spoons, measuring cup, and container of flour.
Correction: During the inspection, the personal items were relocated to a different area. Store employee's personal items, such as clothing and purses, in an area that prevents contamination of food, equipment, linens, single-use and single service articles. Correct By: 05-Aug-2015
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07/29/2015 | Routine | |
- Critical: CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin certified food manager for this establishment.
Correction: Provide a Wisconsin certified food manager for the establishment. Schedule a food safety course and pass an approved exam within 90 days. Correct By: 03-Mar-2015
- Critical: POTENTIALLY HAZARDOUS FOOD, COLD HOLDING (corrected on site)
Observation: Pooled eggs, milk, and potato pancakes in the new, small cooler were being cold held at 44-46°F.
Correction: The unit thermostat was adjusted colder during the inspection. Monitor the unit temperature to ensure food is maintained at or below 41°F. Correct By: 10-Dec-2014
- GLOVES, USE LIMITATION (corrected on site)
Observation: Gloves are not being properly used. Food employee was observed cracking shell eggs with gloved hands and moving on to the next task without changing gloves.
Correction: Single-use gloves shall be used for only one task, such as handling raw foods, and discarded before moving on to the next task. Correct By: 10-Dec-2014
- COOLING METHODS
Observation: Chicken gravy and brown gravy in the walk-in were observed cooling in lexon containers. Both containers had a temp drop of only 1-2 degrees after 30 minutes.
Correction: Adjust practices or methods to assure that food is properly cooled to 41°F or below. Place food in shallow containers and/or use ice baths to facilitate rapid cooling. Correct By: 10-Dec-2014
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12/03/2014 | Routine | |
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