- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment. Jason indicated he recently took an approved course, however, he is not listed in the State database as being certified.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 30 days.
|
02/01/2016 | Re-inspection | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Many items still noted without date stickers and at least 2 pans on the top rail of the prep cooler were past the expiration date on the sticker. The expired and un-dated items were ordered to be discarded.
Correction: Clearly, date marking issues have not been addressed. All potentially hazardous, ready-to-eat foods shall be properly dated. Items found not dated or past the stickered date, shall be discarded. Correct By: 28-Jan-2016
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The sanitizer in the last sink was noted at 100 ppm. Jason indicated the drain plug at this sink does not work well so they have to regularly add water to sink. This dilutes the sanitizer.
Correction: Repair/replace the drain plug and train employees to use the sanitizer at 200 ppm. Use the test strips to properly monitor the concentration. Correct By: 28-Jan-2016
- Critical: FOOD CONTACT SURFACES - FREQUENCY (repeated violation)
Observation: A regular cleaning schedule has not been developed for cleaning of the smoothie pitchers and other continually used utensils such as knives, egg bowl, etc.
Correction: Food contact surfaces used with potentially hazardous foods shall be cleaned and sanitized a minimum of every 4-hours. Develop a regular schedule for these items. Correct By: 28-Jan-2016
- EQUIPMENT AND UTENSILS - FOOD CONTACT, ACCESSIBLE FOR CLEANING (repeated violation)
Observation: Upon re-inspection, there is still no screwdriver available to access the interior of the ice machine for inspection and cleaning.
Correction: All equipment needs to be accessible for cleaning and inspection without being disassembled or disassembled with the use of common hand held tools. Provide a screwdriver so the ice machine can be cleaned and inspected as needed. Correct By: 28-Jan-2016
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Upon reinspection, the ice machine and the soda dispenser diffusers are still noted with mold accumulation. These items have not been cleaned and sanitized as required.
Correction: Develop a better cleaning procedure for the soda dispenser parts to be able to clean the diffusers thoroughly. The ice machine shall be completely emptied and cleaned and the bin shall be cleaned and sanitized. All food contact surfaces shall be maintained in a clean condition. Correct By: 28-Jan-2016
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment. Jason indicated he recently took an approved course, however, he is not listed in the State database as being certified.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 30 days.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Upon reinspection, general cleaning and sanitation has still not been addressed. Some areas have been cleaned, but the deeper cleaning reqired under the table in the back room, the walk-in cooler floor and the top area of the smoothie prep cooler have not been cleaned. Many non-food contact surfaces remain soiled with dirt, dust or food debris accumulation.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces. This includes the above mentioned areas and the hard-to-reach areas of the floor, along the walls under and behind equipment. Correct By: 28-Jan-2016
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR (repeated violation)
Observation: Upon reinspection, the hand wash sink drain has still not been repaired. It is still draining extremely slow to the point where it is not possible for employees to wash hands consecutively or within a few minutes of each other without the sink overflowing.
Correction: Repair the hand sink drain so it drains appropriately. Correct By: 28-Jan-2016
|
01/21/2016 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Cut romaine lettuce was in a strainer in food prep sink during entire time of inspection - approx 1-1/2 hours.
Correction: Cut leafy greens are potentially hazardous and shall be maintained at or below 41°F. While prepping potentially hazardous items, prep times shall be limited so food items are not exposed to improper temps for unnecessary lengths of time. During periods of interruption, the items shall be placed in proper temp control until prep can be finished.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Some items are being dated properly, however many items are not dated or are past the label expiration date..
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. Remove old stickers as discussed.
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: Smoothie pitchers and other continually used utensils such as knives, egg bowl, etc. are only being cleaned and sanitized at the end of the day.
Correction: Food contact surfaces used with potentially hazardous foods shall be cleaned and sanitized a minimum of every 4-hours. Develop a regular schedule for these items.
- EQUIPMENT AND UTENSILS - FOOD CONTACT, ACCESSIBLE FOR CLEANING
Observation: The interior of the ice machine is not accessible for cleaning and inspection. There is no screwdriver available to remove the front panel.
Correction: All equipment needs to be accessible for cleaning and inspection without being disassembled or disassembled with the use of common hand held tools. Provide a screwdriver so the ice machine can be cleaned as needed.
- FOOD CONTACT SURFACES - SOILED
Observation: The ice machine and the soda dispenser diffusers are noted with mold accumulation as pointed out to Jason.
Correction: Maintain food contact surfaces in a clean condition. These items shall be cleaned more thoroughly and frequently to prevent this mold accumulation.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. Jason indicated he recently took an approved course, however, he is not listed in the State database as being certified.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 30 days.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth stored on counter. No sanitizer bucket set up.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution between uses.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: General cleaning and sanitation noted poor. Many non-food contact surfaces are soiled with dirt, dust or food debris accumulation. This includes the floors (especially in back room), walls, area around the safe, walk-in cooler floor. smoothie prep cooler and other hard to reach areas under or behind equipment.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The handwash sink is not draining or is draining extremely slow.
Correction: Repair the hand sink drain so it drains appropriately.
|
01/14/2016 | Routine | |
| No violation noted during this evaluation. | 01/14/2015 | Re-inspection | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Many items requiring date marking are not being dated and/or products are being served beyond the 7 day limit required in the food code. Products include all dressings or sauces labeled "Perishable" or "Keep Refrigerated", hummus, ham, turkey, roast beef, chicken salad, Baja sauce.
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. Also see note in comments section.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The Pro Force sanitizer is not being used according to EPA registered label use instructions and is at 50-100 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer. This sanitizer shall be used at 1 oz per gallon of water, per label instructions.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: No hot water available at handwashing sink in smoothie prep area.
Correction: Repair hot water at this sink so temp is at least 85°F and no more than 110°F. Correct By: 14-Jan-2015
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Large tub with blender pitchers stored on handwash sink during inspection and sink is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Correct By: 14-Jan-2015
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink in the smoothie prep area.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 14-Jan-2015
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink in smoothie prep area for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 14-Jan-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for occassionally wiping knife is not rinsed frequently in the sanitizer solution
Correction: This cloth shall be rinsed in the sanitizer regularly and have a sanitizer residual on the cloth at all times.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Miscellaneous boxes of supplies and single service items stored directly on floor in back warewashing area.
Correction: Store all items 6 inches above the floor to protect from contamination and facilitate proper cleaning of the floor.. Correct By: 09-Jan-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Walk-in cooler floor noted with excessive spillage and is excessively sticky.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 14-Jan-2015
|
01/08/2015 | Routine | |
Restaurant representatives - add corrected or new information about Tropical Smoothie Cafe, 10 College Ave, Appleton, WI 54911 »