- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: An employee was observed handling ready-to-eat diced onions with bare hands.
Correction: Use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Chicken soup that had been removed from the cooler 1 hour ago was sitting out at room temperature with a temperature of 51°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Note: The soup was rapidly reheated during the inspection and reached a temperature of 204°F within 15 minutes and will be hot held at or above 135°F.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A QUATERNARY AMMONIUM CHLORIDE test kit is not available for checking sanitizer concentrations.
Correction: Provide a QUATERNARY AMMONIUM CHLORIDE test kit or other device for measuring the concentration of sanitizing solutions.
- THAWING (corrected on site)
Observation: Fish was being improperly thawed by sitting out at room temperature.
Correction: Adjust procedures or methods to properly thaw foods.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (corrected on site)
Observation: Single-use articles such as cups and to-go containers were stored on the floor in the basement.
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.
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04/08/2016 | Routine | |
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A test kit is not available for checking quaternary ammonium chloride sanitizer concentrations.
Correction: Provide a test kit for measuring the concentration of quaternary ammonium chloride sanitizing solutions.
- EATING, DRINKING, OR USING TOBACCO (corrected on site)
Observation: An employee was observed eating in the kitchen food preparation area.
Correction: Designate an area away from food preparation for eating.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: The light located in the walk-in cooler is not shielded or shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- HANDWASHING SIGNAGE (corrected on site)
Observation: No handwashing signage was provided at the bar handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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10/20/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Cooked corned beef is stored under raw shell eggs in the True prep cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Cooked onions and open packages of lunch meat in the True prep cooler are 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.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: Test kits are not available for checking the concentration for chlorine sanitizer used in the kitchen and for quaternary ammonium compound sanitizer used in the bar.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions for chlorine and quaternary ammonium compound.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Boxes of single use articles are stored on the floor of the basement.
Correction: Store single use articles in a clean dry location at least 6 inches above the floor.
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03/17/2015 | Routine | |
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A QAC or QUAT test kit is not available for checking the SANITIMINE sanitizer concentration.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
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08/28/2014 | Routine | |
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The area under the cooking equipment is soiled.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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10/23/2013 | Routine | |
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