- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Both the Masterbuilt and True refrigerators are leaking water, and are not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise. Food moved out of area of water accumulation. Repair and maintain. Correct By: 16-Mar-2016
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03/15/2016 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Raw salmon stored above ready to eat items in True refrigerator.
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: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on food prep sink.
Correction: Provide an air gap on water supply side to protect water supply. Correct By: 16-Mar-2016
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: Bleach in sanitizer buckets is not being used according to manufacturer’s use directions and is measured at 200+ PPM at time of inspection.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use. Sanitizer remixed at time of inspection to provide 100 PPM chlorine.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Both the Masterbuilt and True refrigerators are leaking water, and are not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise. Food moved out of area of water accumulation. Repair and maintain. Correct By: 16-Mar-2016
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03/09/2016 | Routine | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employees observed not washing hands after taking off gloves, before putting on new gloves. Employee also observed handling raw burger, and changing gloves, without washing hands in between.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Always wash hands after taking off single use gloves, before putting on new ones.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Raw shell eggs stored above ready to eat pasta and greens in walk in.
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. Eggs moved at time of inspection.
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (corrected on site)
Observation: Raw chicken stored above raw beef, and both chicken and beef stored above pork in walk in.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients. Raw chicken moved to lowest shelf, then beef, and pork on top. Store raw animal foods by cook temp with chicken lowest (165), beef middle (155), and pork on top (145).
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Ice scoop in ice machine and salad tongs at salad prep line are stored with handles in contact with ice and greens, respectively.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
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09/09/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Raw shell eggs stored over ready-to-eat taco meat in prep line 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. Eggs moved to lowest shelf at time of inspection.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Spaghetti sauce is hot held at 122°F in steam table.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Spaghetti sauce reheated to 165 on stovetop at time of inspection.
- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
Observation: Coffee urn cleaner stored adjacent to maple syrup on bottom shelf below coffee pots.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate. Locate and post Wendy's WI CFM Certificate. Correct By: 04-May-2015
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (corrected on site)
Observation: Flour, sugar, and salt are stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Bulk storage containers labeled at time of inspection.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Plastic cup used for scooping ice at front soda fountain is stored in contact with drink ice.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Cup removed, ice scoop provided and stored outside ice bin.
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04/27/2015 | Routine | |
Restaurant representatives - add corrected or new information about Altoona Family Restaurant, 2000 N Hillcrest Parkway, Altoona, WI 54720 »