- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands between glove changes. Note: discussed and staff washed hands and donned new gloves
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 03-Aug-2015
- Critical: PHF/TCS, COLD HOLDING
Observation: Blanched potatoes on the counter found cold held at 47°F. Note: Discussed using time as a control plan. Currently, a cambro of potatoes are in use for less than 30- minutes. Time as a control plan will be emailed for completion
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 03-Aug-2015
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: Sanitizer found at grater than 400ppm quatenary ammonia and is not being used according to manufacturer’s use directions. Note: sanitizer was diluted and verified at 200-400ppm
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use. Correct By: 03-Aug-2015
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for blanched potatoes in deep lidded containers in the walk in at 70 degrees F approximately 2 hours after cook. Note: Ice added to top of blanced potatoes. Reviewed cooling process and log left. Please complete log for all batches and identify any corrective actions or proceedure changes that are made.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 03-Aug-2015
- HANDWASHING FACILITIES - LOCATION AND PLACEMENT
Observation: Handwashing sink in back food prep area is not conveniently located for easy access to food employees.
Correction: Relocate handwashing sink to facilitate handwashing by food employees. Correct with expansion remodel or by the date below. Correct By: 10-Aug-2015
|
08/03/2015 | Routine | |
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink in restrooms.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 06-May-2015
- HAND DRYING PROVISION
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. Correct By: 06-May-2015
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: Provide escucheons at points where plumbing enters wall (food prep, hand sink, and 3 comp sink).
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 06-May-2015
- FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED
Observation: Floor and wall juncture at mop sink is not coved.
Correction: Provide base coving. Correct By: 06-May-2015
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at all handwashing sinks.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 06-May-2015
- INTENSITY - LIGHTING
Observation: The light intensity in the walk in fridge is less than 10 foot candles, lighting in dry storage is less than 20 foot candles, and the lighting at the grill is less than 50 foot candles.
Correction: Provide the correct lighting intensity in all work and storage areas. Correct By: 06-May-2015
- MECHANICAL - VENTILATION
Observation: Equipment found without a 6 inch overhang of hood.
Correction: Provide adequate mechanical ventilation of sufficient capacity that would remove excessive heat, steam, condensation. Move equipment so a 6 inch overhang is provided. Correct By: 06-May-2015
|
05/04/2015 | Onsite Visit | |
Restaurant representatives - add corrected or new information about The Classic Garage, 2111 Third St, Eau Claire, WI 54703 »