FOOD CONTACT SURFACES - NON TCS/PHF -FREQUENCY Observation: The ice machine is in need of cleaning.
Correction: Clean and maintain ice machine in sanitary condition.
WAREWASHING - RINSING PROCEDURES Observation: Utensils and equipment are not rinsed after cleaning and before sanitizing.
Correction: Equipment and utensils shall be rinsed after washing in the rinse compartment of a 3-compartment sink.
08/10/2015
Routine
Critical: CLEANING PROCEDURE (corrected on site) Observation: Food employee observed improperly drying hands by using a cloth towel.
Correction: Train food employees in proper handwashing techniques. Cloth towels are prohibited for hand drying.
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.
Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) Observation: The sanitizer was not being used according to EPA registed label use instructions and was at 500 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer.
CERTIFIED FOOD MANAGER – REQUIREMENT Observation: There is no Wisconsin Certified Food Manager for this establishment. The owner has passed the Serve Safe class but has not applied to the state for certification.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within one month. Apply to the state for certification.
EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS Observation: Refrigerator in back kitchen is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
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