- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (repeated violation)
Observation: Baskets in the wait area are stored on a table immediately adjacent to the hand sink and subject to splash from hand washing.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor - provide a splash guard on the hand sink or do not store foods or food contact items in that area..
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05/22/2015 | Follow Up | |
- Critical: REHEATING FOR HOT HOLDING
Observation: Lasagna was not being heated to 165 before heading to hot holding - areas of the pan were above 165 but other areas were well below 165..
Correction: Adjust procedures and methods to properly reheat food.
- Critical: PHF/TCS, HOT HOLDING
Observation: Meat balls that were above the sauce in the back well of the steam table were hot holding at 124°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Items such as sliced tomatoes and cheeses that are stacked higher and not good heat conductors in the cold holding on the west end of the make table are not holding at or below 41°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection.
Correction:
The person in charge shall ensure compliance with the food code and that employees are properly trained in food safety and that all foods and drinks are handled in a safe manner.
- APPROVED PROCEDURES - ROP - HACCP PLAN
Observation: The HACCP plan for cooling in bags is not being followed - instances were noted where the 2 hour cool was not in compliance and there was no corrective action as would have been required in the plan. Temperatures that were to be taken by 3:00 PM per the log ahd not yet been taken at 3:30 PM.
Correction: Change procedures and step up training and management oversight to ensure the existing approved HACCP plan is being followed.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. The previous CFM had left approximately 6 weeks ago. Katie indicated that she had sent in an application, however in checking with the State, they had not yet received it to process.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment prior to July 4, 2015.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Scoops without handles were noted in bulk products.
Correction: Provide scoops with handles and store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Baskets in the wait area are stored on a table immediately adjacent to the hand sink and subject to splash from hand washing.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor - provide a splash guard on the hand sink or do not store foods or food contact items in that area..
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05/18/2015 | Routine | |
| No violation noted during this evaluation. | 05/19/2014 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Foods such as Alfredo base and spinach at the range, Tomato Tuscon blend, and lettuce at waitress station were being held above 41 degrees.
Correction: Maintain cold potentially hazardous foods (now including cut tomatoes and cut leafy greens such as spinach and lettuce) at or below 41°F.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloths noted laying out of sanitizer on back prep counters
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- KITCHENWARE AND TABLEWARE - INDIVIDUALLY WRAPPED OR PROPERLY DISPENSED
Observation: Stir sticks at the bar are not dispensed in the original intact wrapper or from an approved dispenser.
Correction: Single service articles shall be dispensed to consumers so they are protected from contamination.
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05/13/2014 | Routine | |
Restaurant representatives - add corrected or new information about The Olive Garden #1371, 6000 Durand Ave, Racine, WI 53406 »