- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Food storage contianers on the drying rack are visibly soiled.
The interior of the ice machine is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- HOT AND COLD WATER AVAILABLE - PRESSURE (repeated violation)
Observation: Hot water is not provided at the 2 compartment prep sink.
Correction: Provide water under pressure to all fixtures, equipment, and nonfood equipment in the facility.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Cutting boards on the prep line are scored and no longer easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
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10/08/2014 | Follow Up | |
- Critical: COOLING (corrected on site)
Observation: Noodles on the counter are marked 190F at 10:00 am and were measured to be 74F at 1:20 pm.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Noodles were voluntarily discarded.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Salsa and mashed potatoes in the walk-in cooler are cold held at 43°F.
Cooked noodles in the walk-in cooler are cold held at 44F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The chlorine sanitizer in the bar machine is not being used according to EPA registed label use instructions and is at 0 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Multiple food storage containers on the drying rack are cracked.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: The walk-in cooler is unable to maintain PHF/TCS foods at or below 41F.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Food storage contianers on the drying rack are visibly soiled.
The interior of the ice machine is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- HOT AND COLD WATER AVAILABLE - PRESSURE
Observation: Hot water is not provided at the 2 compartment prep sink.
Correction: Provide water under pressure to all fixtures, equipment, and nonfood equipment in the facility.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: An ice scoop hand was in contact with culinary ice in the bar.
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.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Cutting boards on the prep line are scored and no longer easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean food storage containers are being stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION
Observation: Spoons, near applesauce packets and the dipper well, are stored where the food or lip contact surface could be contaminated.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.
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10/07/2014 | Routine | |
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES (repeated violation)
Observation: Single-use gloves are not discarded after wiping gloves on apron and clothing, and before touching ready to eat foods.
Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discussed with manager.
- Critical: FOOD CONTACT SURFACES - CROSS CONTAMINATION (repeated violation)
Observation: An employee brought a sharp knife from the grill area over to the scrape sink and rinsed off the knife with the sprayer, then took it back to the grill.
Correction: Clean food contact surfaces anytime contamination has occurred. Must wash, rinse, sanitize dishes anytime they need to be cleaned.
- Critical: FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME (repeated violation)
Observation: Sanitization rinse in high-temperature dishmachine does not register on the irreversable temperature indicator.
Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F. Blake just called Ecolab and they should be here soon and will try to use a chemical sanitizer on the machine. They will probably need to call Hobart to repair the high temp machine. Reinspection required.
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY (repeated violation)
Observation: Thermometer in right prep cooler is missing.
Correction: Replace thermometer.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Frozen appetizers were observed to be unwrapped or uncovered in the walk-in freezer, and have bags of product and containers stacked on and touching the exposed foods.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- EQUIPMENT AND UTENSILS - GOOD REPAIR AND CALIBRATION - UTENSILS (repeated violation)
Observation: A large strainer is dented and has sharp edges.
Correction: Replace or have defective utensil repaired.
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at kitchen handwashing sinks.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The kitchen near the fryers needs general cleaning, there is food swept into the floor drains.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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10/29/2013 | Re-inspection | |
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES (repeated violation)
Observation: Single-use gloves are not discarded after wiping gloves on apron and clothing, and before touching ready to eat foods.
Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discussed with manager.
- Critical: FOOD CONTACT SURFACES - CROSS CONTAMINATION (repeated violation)
Observation: An employee brought a sharp knife from the grill area over to the scrape sink and rinsed off the knife with the sprayer, then took it back to the grill.
Correction: Clean food contact surfaces anytime contamination has occurred. Must wash, rinse, sanitize dishes anytime they need to be cleaned.
- Critical: FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME (repeated violation)
Observation: Sanitization rinse in high-temperature dishmachine does not register on the irreversable temperature indicator.
Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F. Blake just called Ecolab and they should be here soon and will try to use a chemical sanitizer on the machine. They will probably need to call Hobart to repair the high temp machine. Reinspection required.
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY (repeated violation)
Observation: Thermometer in right prep cooler is missing.
Correction: Replace thermometer.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Frozen appetizers were observed to be unwrapped or uncovered in the walk-in freezer, and have bags of product and containers stacked on and touching the exposed foods.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- EQUIPMENT AND UTENSILS - GOOD REPAIR AND CALIBRATION - UTENSILS (repeated violation)
Observation: A large strainer is dented and has sharp edges.
Correction: Replace or have defective utensil repaired.
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at kitchen handwashing sinks.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The kitchen near the fryers needs general cleaning, there is food swept into the floor drains.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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10/28/2013 | Re-inspection | |
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES (repeated violation)
Observation: Single-use gloves are not discarded after wiping gloves on apron and clothing, and before touching ready to eat foods.
Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discussed with manager.
- Critical: FOOD CONTACT SURFACES - CROSS CONTAMINATION (repeated violation)
Observation: An employee brought a sharp knife from the grill area over to the scrape sink and rinsed off the knife with the sprayer, then took it back to the grill.
Correction: Clean food contact surfaces anytime contamination has occurred. Must wash, rinse, sanitize dishes anytime they need to be cleaned.
- Critical: FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME (repeated violation)
Observation: Sanitization rinse in high-temperature dishmachine does not register on the irreversable temperature indicator.
Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F. Blake just called Ecolab and they should be here soon and will try to use a chemical sanitizer on the machine. They will probably need to call Hobart to repair the high temp machine. Reinspection required.
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY (repeated violation)
Observation: Thermometer in right prep cooler is missing.
Correction: Replace thermometer.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Frozen appetizers were observed to be unwrapped or uncovered in the walk-in freezer, and have bags of product and containers stacked on and touching the exposed foods.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- EQUIPMENT AND UTENSILS - GOOD REPAIR AND CALIBRATION - UTENSILS (repeated violation)
Observation: A large strainer is dented and has sharp edges.
Correction: Replace or have defective utensil repaired.
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at kitchen handwashing sinks.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The kitchen near the fryers needs general cleaning, there is food swept into the floor drains.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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10/24/2013 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat rib strips stored under raw fish in the walk-in 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: GLOVES, USE LIMITATION - SINGLE-USE GLOVES
Observation: Single-use gloves are not discarded after wiping gloves on apron and clothing, and before touching ready to eat foods.
Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discussed with manager.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Precooked rib strips being thawed in the prep sink are at 60 F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. The food was taken out of the freezer less than 4 hours ago, okay to portion down the food and return it to the cooler today. In the future, must thaw foods in one of the approved ways and keep food at 41 F or less.
- Critical: FOOD CONTACT SURFACES - CROSS CONTAMINATION
Observation: An employee brought a sharp knife from the grill area over to the scrape sink and rinsed off the knife with the sprayer, then took it back to the grill.
Correction: Clean food contact surfaces anytime contamination has occurred. Must wash, rinse, sanitize dishes anytime they need to be cleaned.
- Critical: FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME
Observation: Sanitization rinse in high-temperature dishmachine does not register on the irreversable temperature indicator.
Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F. Blake just called Ecolab and they should be here soon and will try to use a chemical sanitizer on the machine. They will probably need to call Hobart to repair the high temp machine. Reinspection required.
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: Thermometer in right prep cooler is missing.
Correction: Replace thermometer.
- FOOD CONTACT SURFACES - SOILED (corrected on site)
Observation: The potato slicer is visibly soiled and has not been used today, it is on the shelf with other clean utensils.
Correction: Maintain food contact surfaces in a clean condition. Blake took the blade off and will wash it in the dish machine.
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Frozen appetizers were observed to be unwrapped or uncovered in the walk-in freezer, and have bags of product and containers stacked on and touching the exposed foods.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- THAWING (corrected on site)
Observation: Cooked rib strips are being improperly thawed by letting the bag sit in the food prep sink with a little water running over the bag.
Correction: Adjust procedures or methods to properly thaw foods. Must thaw under cool running water, recommend putting food in a tub of cool water in the sink and running water into the tub continuously. Keep food at 41 F or less while thawing unless it is cooking.
- EQUIPMENT AND UTENSILS - GOOD REPAIR AND CALIBRATION - UTENSILS
Observation: A large strainer is dented and has sharp edges.
Correction: Replace or have defective utensil repaired.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (corrected on site)
Observation: A large plastic scoop with a handle is on the floor in the walk-in freezer by the potatoes.
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.
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at kitchen handwashing sinks.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The kitchen near the fryers needs general cleaning, there is food swept into the floor drains.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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10/23/2013 | Routine | |
Restaurant representatives - add corrected or new information about Applebees Neighborhood Grill & Bar, 1512 S Church St, Watertown, WI 53094 »