Waterford Union High School, 100 Field Dr, Waterford, WI 53185 - University or School inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: REHEATING FOR HOT HOLDING (corrected on site)
Observation: Sausage bagel sandwiches that were cooled from the morning's food service were placed in a hot holding unit without proper reheating and had temperatures of 56°F.
Correction: Adjust procedures and methods to properly reheat food so all parts of the food reach a temperature of at least 165°F for 15 seconds. Note: The sausage bagel sandwiches were discarded during this inspection.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: The "behind the line" 4-door cooler is holding chicken paninis at 49°F.
Correction: Maintain cold Potentially Hazardous Foods at or below 41°F. Do not use this cooler to store PHF until it is repaired or replaced. Note: Time as a public health control was being used for the chicken paninis so leftovers were discarded after the last food service.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Yogurt at the yogurt bar was cold held at 46°F.
Correction: Maintain cold Potentially Hazardous Foods (PHF) at or below 41°F. Consider using your plan for using time as a public health control for PHF held at the yogurt and salad bar if needed. Note: The yogurt was discarded at the end of food service.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloths in the "behind the line" area were not stored in a sanitizing solution.
Correction: Store wet in-use wiping cloths in a sanitizing solution.
|
10/13/2015 | Routine | |
- TIME AS A PUBLIC HEALTH CONTROL - PLAN APPROVAL AND PROPER METHODS
Observation: No time as a public health control plan is available for review for the food items held at room temperature at the display cooking area (cooked chicken, cooked ham, cut tomatoes)
Correction: Food items out of temperature control shall be discarded and any food improperly prepared that is considered unsafe shall be discarded. Facility is currently using time as a public health control for these foods items and they are discarded at the end of each day (within 4 hours) Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. Either prepare a written plan or change proceudre to keep these foods cold.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Winco sterno unit is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service. Use only commercial grade, ANSI (or NSF) approved equipment.
|
12/10/2014 | Routine | |
| No violation noted during this evaluation. | 03/11/2014 | Second Inspection | |
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