Upon inspection, there was a spray cleaner botlle stored on top of the Hobart dishwasher. It was removed and stored separate and away from food, equipment, utensils and single serve articles. Violation corrected. **Critical Violation 26 C** : 7-201.11 Separation.C POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Food prep employees not wearing effective hair restraints. Provide caps, visors, or hairnets. Violation 38 D: 2-402.11 Effectiveness. (A) Except as provided in ¶ (B), FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. The ice scoop was stored on top of the ice machine unprotected. Store in a sanitary, protected manner, or in the ice with the handle extended. Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage. During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored: (A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD PREPARATION table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD PREPARATION table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or (F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
Reviewed employee health policy with owner Gloves or tongs are used when handling ready to eat foods Dishwasher at 190 f, plus 3 compartment sink, Kay quat sanitizer, test kits available, plus handwash sink and mop sink. Temperatures recorded; Delfield freezer 4 f Delfield freezer 2 f Delfield cooler 34 f Delfield cooler 35 f Delfield cooler 39 f Delfield cooler 40 f Display cooler 36 f
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