- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before or after cracking raw shell eggs. Hands were only being wiped on a towel.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling bread and buttering toast with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: COOLING (corrected on site)
Observation: A cream based soup and gravy in Walk in Cooler are not cooling properly and are at 62 and 63°F, respectively, after being prepared and cooked the previous day at 3pm. Temperatures were taking following day from cooking at 9am during routine inspection. Food items were discarded.
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.
- Critical: PHF/TCS, COLD HOLDING
Observation: Raw burger patties, diced tomatoes, and pre-cooked sausages in Prep Cooler were cold held at 42, 44, and 63°F, respectively. After one hour, food temperatures had not changed since the prep cooler top door has been shut. Cooked sausages were moved to Turbo Air Drawer cooler and were at 44F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Ribs, soups, meatloaf and other food items in Walk in Cooler were not date marked. Person in Charge was dateing food items during inspection. Food items were also not labeled with what the food item actually was.
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.
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for bulk soups and gravy in Walk in Cooler. Soups were being stored in plastic 5 gallon buckets, buckets were full. Gravy was being stored in a plastic covered rubbermaid container.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- CONSUMER ADVISORY
Observation: Consumer advisory is stated on the menu but is not accurate and the food items that apply to the consumer advisory are also not denoted.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition and denote the food items that apply to the consumer advisory that is stated.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to be full of dirty dishes during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- THAWING (corrected on site)
Observation: Raw chicken and fish were being improperly thawed by being left on the counter at room temperature. Items were moved into Walk in Cooler during inspection.
Correction: Adjust procedures or methods to properly thaw foods.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Prep 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.
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment. Permit from 2014 licensing year is posted.
Correction: Post permit in public view.
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11/04/2014 | Routine | |
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