- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
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.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not performing the following duties: training staff on food handling practices.
Correction: The person in charge shall provide training to employees on [activity].
- TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED
Observation: Sushi rice is using time as a public health control for 4-hours is not properly marked or identified with a discard time.
Correction: Food items shall be marked or otherwise identfied with a time that is 4-hours past the point in time when the food was removed from temperature control. Discard food item.
- APPROVED PROCEDURES - VARIANCE REQUIREMENT
Observation: Variance Plan for usiing time as a control is not being followed. sushi rice
Correction: Make correction to current procedure/practice to align with approved variance plan.
- 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.
- HAND DRYING PROVISION (corrected on site) (repeated violation)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [time period].
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: All storage bins and small containers on cookline need to be labeled as to contents.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS
Observation: Wiping cloth buckets with sanitizer need to be set up by cook staff.
Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.
- THAWING
Observation: Chicken and shrimp being thawed at room temperature.
Correction: Adjust procedures or methods to properly thaw foods.
- EQUIPMENT AND UTENSILS - DURABILITY AND STRENGTH
Observation: The large flour bins need to be repaired. Broken covers.
Correction: Provide equipment or utensils that are durable under normal conditions.
- WAREWASHING MACHINES - OPERATING INSTRUCTIONS
Observation: The chemicals for the dishwasher are not set up properly. Sanitizer hose is in the wrong bucket.
Correction: Operate the warewashing machine consistent with the machine’s data plate and other manufacturer’s instructions.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: The entire kitchen needs cleaning, shelving, walls, equipment, etc.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The drains need cleaning so that the dishwasher drain doesn't back up onto the floor.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
- GARBAGE/REFUSE - MAINTAINING REFUSE AREAS AND ENCLOSURES
Observation: The [storage area
Correction: enclosure] used to store [refuse
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Remove unnecessary items that are not needeed to help with cleaning of facility.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
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06/08/2015 | Routine | |
- Critical: WHEN TO WASH
Observation: Employees need to wash hands more frequently.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: No items are being 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.
- PERSON IN CHARGE - DUTIES
Observation: The staff need proper training in all aspects off food safety.
Correction: Train staff in cleaning, cooking and food safety.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Recommend providing digital thermometers for cooks and staff who monitor buffet .
- FOOD CONTACT SURFACES - SOILED
Observation: The entire kitchen is very filthy,
Correction: Maintain food contact surfaces in a clean condition.
- HAND DRYING PROVISION
Observation: The handwash sink has no single service towels for hand drying in the kitchen.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [time period].
- WIPING CLOTHS - USE LIMITATION - FOOD SPILLS
Observation: Set up wiping cloth bucketr during hours of operation.
Correction: Wiping cloths for food spills shall be dry and only used for that purpose.
- FOOD CONTAMINATION - FOOD PREPARATION
Observation: The main prep line is very cluttered with stuff.
Correction: Clean area to make room for proper prep room.
- FOOD LABELS - BULK FOODS LABELED
Observation: Label all bulk storage bins as to contents.
Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: All equipment needs cleaning..
Correction: .
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The [equipment] is not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- GARBAGE/REFUSE - OUTDOOR STORAGE SURFACE
Observation: Old equipment is stored outside.
Correction: Remove old equipment from outside.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The entire kitchen needs cleaning floors, walls, ceiling and all equipment..
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- PUBLIC RESTROOMS - GOOD REPAIR AND SUPPLIED WITH TOILET TISSUE
Observation: The toilet is leaking in the womens restroom.
Correction: Have plumber repair toilet.
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05/07/2014 | Routine | |
Restaurant representatives - add corrected or new information about Shanghai Grill, 3910 Schofield Ave #9, Weston, WI 54476 »