- Critical: PERSON IN CHARGE DUTIES - EMPLOYEE HEALTH
Observation: Employees are unaware of the illness reporting requirements to the person in charge.
Correction: Provide training to all employees on the signs and symptoms of foodborne illness and explain the requiremnts for reporting to the person in charge. Correct By: 26-May-2014
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands after handling raw shell eggs and before handling utensil handles, cooler doors, and changing gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Cross contamination of raw eggs may spread Salmonella and increase the risk of foodborne illness.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling toast with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Beef soup prepared last Friday in T-49 cooler and is not date marked.
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.
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: Air breaks exist between the sewage system and drains from the ice bin and ice machine.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Provide full air gaps on the drains from the ice bin and ice machine. Correct By: 09-Jun-2014
- WHERE TO WASH - UNAPPROVED SINK (corrected on site)
Observation: Food employee observed washing hands in food preparation sink.
Correction: Food employees shall wash their hands in a handsink approved for handwashing. Cross contamination may spread pathogens from hands to lettuce and other foods washed in this sink and increase the risk of foodborne illness.
- CONSUMER ADVISORY
Observation: The consumer advisory on menu is missing asterisk next to each menu item with eggs which may be served undercooked.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition which includes asterisk next to each menu item with eggs which may be served undercooked. Correct By: 19-Jul-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a chlorine test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 26-May-2014
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to be full of soiled utensils during inspection and 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 immediately.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER (corrected on site)
Observation: Working spray bottle of orange cleaning chemical is not labeled with contents.
Correction: Label working containers.
- TOXIC SUBSTANCES - SANITIZER CRITERIA (corrected on site)
Observation: Shur Fine bleach used in wiping cloth containers in the food establishment in excess of 200 ppm is not approved.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Bleach must bear an EPA registration number and not exceed 200 ppm. Wiping cloth containers refilled to 200 ppm during inspection. Excessive sanitizer levels may leave toxic residues.
- OPEN DRINK CONTAINER (corrected on site)
Observation: (REPEAT) Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: (REPEAT) Freezers are not equipped with integral or permanently affixed temperature measuring devices.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct within one week.
|
05/19/2014 | Routine | |
Restaurant representatives - add corrected or new information about Viking Cafe, 210 S Main St, Blanchardville, WI 53516 »