- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Chicken noodle and hot and sour soups located in the walk-in 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.
- FOOD CONTACT SURFACES - SOILED
Observation: The following surfaces are soiled: Dishwash station, microwave ovens, storage drawers/shelves, food prep. sink, etc. Note: Dishwash station is being cleaned now.
Correction: Maintain food contact surfaces in a clean condition.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap and single-service towels are not available at bar sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Shelves in the Star Metal refrigerator are rusty.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Storage area is not organized. Air compressor, shop vac, etc. are stored in this area.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
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06/24/2015 | Routine | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands before handling clean utensils.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Temperature of Beef Broccoli located in the buffet line was recorded as 121 degrees F.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Temperature in the Glass Window Cooler was recorded at 47°F. Perishable foods have been moved to the bottom compartment of the cooler (40 degrees F).
Correction: Maintain cold potentially hazardous foods at or below 41°F
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Several shelves in the walk-in cooler are rusty.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- NON-FOOD CONTACT SURFACES - CLEAN (corrected on site)
Observation: The following surfaces are soiled: storage drawers, soda gun holder, vegetable shredder, wok area.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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06/18/2014 | Routine | |
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