- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Foods in coolers not date marked (eg. egg rolls, cooked chicken pieces in walk-in).
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods, those prepared and not used within 24 hours, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- EATING, DRINKING, OR USING TOBACCO
Observation: Employees eating in the kitchen area.
Correction: Provide employee break room or designate an area away from food preparation for eating.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Some foods in coolers were unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Large bags of rice stored on the floor in back storage room near door.
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR
Observation: Cover for flour storage bin is cracked/broken.
Scoop is unclean.
Correction: Replace cover for flour bin.
Clean the scoop used for flour and sugar storage bins.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a gap at the base of the back entry door which could allow the entrance of insects or rodents.
Correction: Repair this gap so that entrance by insects or rodents into the food establishment is prevented.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor below beer cooler in back storage room has food/dust buildup.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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04/28/2015 | Routine | |
- Critical: COOLING
Observation: Leftover cooked rice in walk-in cooler is not cooling properly and is at 53 °F after approximately 13 hours. (rice was 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. At night, spread out rice in a shallow pan before storing in walk-in cooler overnight.
- Critical: PHF/TCS, COLD HOLDING
Observation: Small pan of raw chicken and egg rolls in triple door prep cooler is cold held at 49°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Repairman had been called and will be in on Thursday. In the meantime, chicken and egg rolls were discarded. Do not use this cooler for storage of perishable food, until repaired.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Pan of raw chicken in the walk-in cooler was uncovered and stored on the floor overnight.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Do not store pans of food on the floor.
- THAWING
Observation: Whole packaged raw duck are being improperly thawed at room temperature. (Frozen duck was put in walk-in cooler overnight to thaw, but is now sitting out in a pan).
Correction: Adjust procedures or methods to properly thaw foods (inside walk-in cooler, not sitting out at room temperature).
- PROPER COOLING METHODS - IN EQUIPMENT
Observation: Pans of hot cooked chicken, beef, and pork (to be used on buffet) are not in containers that cool the foods, and are tightly wrapped with plastic. These pans are placed on a shallow pan of ice and sit on the prep line.
Correction: Provide containers that cool the meats quickly (spread in shallow, metal pans) and loosely cover food items during the cooling process so that heat is allowed to escape. Then put pans of meat in cooler until needed. Meat must be kept hot after cooking (at least 135 F) or kept cold (less than 41 F).
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
Observation: Plastic gallon size vinegar jugs are being reused for storage of sauces.
Correction: Do not reuse vinegar jugs.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at kitchen handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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05/13/2014 | Routine | |
Restaurant representatives - add corrected or new information about Singha Thai Restaurant, 2237 S 108th St, West Allis, WI 53227 »