- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling buns, cheese slices, cooked french frys with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 23-Apr-2015
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: There are ready-to-eat foods(salsa bottles) stored under bulk raw hamburger log in Victory 2 door glass cooler. Raw burger moved and placed in container on lower shelf 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. Correct By: 09-Apr-2015
- Critical: SEWAGE - APPROVED SEWAGE DISPOSAL SYSTEM
Observation: Sewage is disposed of into an unsecured/unlocked holding tank prior to drain field.
Correction: Dispose of sewage in an approved facility. Provide a chain and lock system on cover of holding tank prior to drain field to prevent accidental entrance to the holding tank. Correct By: 23-Apr-2015
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not performing the following duties: The cook was not using "no bare hand contact" techniques(such as wearing rubber gloves) when assembling burger sandwiches after cooking raw burgers on grill. Buns, cheese, frys and tissue that burger and frys were placed on after cooking were touched by cooks bare hands. Hands were not washed either just prior to handling the "ready to eat" items in assembling the sandwich.
Cook also observed not washing hands after removing raw-chicken contaminated rubber gloves from placing raw chicken in deep-fryer. Cook proceeded to touch various food and non-food contact surfaces in kitchen after removing the rubber gloves and not washing hands.
Cook also broke up a large log of raw hamburger meat with bare hands and placed in a storage container for the cooler without washing hands immediately after handling the raw hamburger. The cook then proceeded to touch numerous food and non- food contact surfaces in the kitchen and out of the kitchen after placing the raw hamburger in the cooler.
Correction: The person in charge shall provide training to employees on "no bare hand contact" procedures(such as wearing rubber gloves or handling only with tongs or tissue paper) and proper hand-washing procedures/timing to avoid cross-contamination of food and non-food contact surfaces after handling raw meats. Correct By: 23-Apr-2015 Correct By: 23-Apr-2015 Correct By: 23-Apr-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A quaternary amonium test kit is not available for checking sanitizer concentrations of Sani-tabs quaternary amonium sanitizer - only chlorine type test kit was found in kitchen.
Correction: Provide a test kit or other device for measuring the concentration of quaternary amounium sanitizing solutions. Correct By: 09-May-2015
- FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS
Observation: Food thermometer for measuring hot/cooked foods not calibrated properly - stem thermometr used was inaccurate by 12 degrees fahrenheit.
Correction: Food temperature measuring devices shall be calibrated to manufacturers specifications. Correct By: 23-Apr-2015
- WATER FROM APPROVED SOURCE - SAMPLE REPORT
Observation: A recent water sample report for bacteria analysis for the establishment was not available.
Correction: Provide sample report for bacteria analysis within 20 days to department. Correct By: 29-Apr-2015
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The kitchen hand washing sink faucet neck has a large leak lending it unsafe/unpractical to use. When faucet was turned on, a large stream of water started squirting from the neck joint lending the faucet and sink unuseable - not maintained in good repair.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 23-Apr-2015
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04/09/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There is raw hamburger meat stored over chili and taco meat in the Edesa 2 door reach-in cooler and shelled eggs and raw fish stored over lemons and limes, vegetable beef soup, and maraschino cherries in the Victory 2 door reach-in glass cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. During inspection, all coolers were rearranged. Correct By: 07-Apr-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Chili that was cooked on 3/10/14 and marked so was found in the Edesa 2 door reach-in cooler. Through discussion with the cook, chili is cooked, cooled and frozen until needed. The chili was cooked on 3/10 frozen the same day and just thawed.
Correction: Mark all food items that are cooked, cooled, frozen and thawed with the following dates: 1. Date of cook, 2. date food item was frozen, 3. date food item was thawed. Freezing of food items does not restart the maximum 7 day date mark limit, it only "freezes" the date mark of food. Date marking information will be emailed to operator. Correct By: 08-Apr-2014
- VARIANCE OBTAINED FOR SPECIAL PROCESSES
Observation: Cherry chipotle bbq sauce in the Victory 2 door reach-in glass cooler is observed to be sealed. Operator purchases cherry sauce, heats and adds barbeque sauce to the mixture to create the cherry chipotle bbq sauce. By putting the hot mixture back into the jar and closing the lid on top, the jar is sealing itself and creating and anerobic environment, in which clostridium botulinum toxins and the growth of listeria may be present.
Correction: A variance is required for canning any food item. This facility does not have a variance for canning food items. Discontinue this process and discard all cherry chipotle bbq sauce that is in a sealed container. Before any canning may take place, a variance application must be submitted to the State for review. If approved, a copy of the approved variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the State. Inspector will email variance application and additional information. Correct By: 07-May-2014
- CONSUMER ADVISORY
Observation: There is no consumer advisory printed on the menu.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Asterisk the consumer advisory and asterisk all food items or categories that the consumer advisory pertains to. Correct By: 07-Jun-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A quaternary ammonia test kit is not available for checking sanitizer concentrations in the 3 compartment kitchen sink and the 3 compartment bar sink.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 21-Apr-2014
- WATER FROM APPROVED SOURCE - SAMPLING
Observation: The last annual water sample test was conducted on January 22, 2013.
Correction: Submit a water sample for every well that that serves the public to a certified laboratory for bacteriological analysis and provide the results within 20 business days to the department. Correct By: 05-May-2014
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: The kitchen handwashing sink in the kitchen is covered by a tray holding crackers, bottles of ketchup and other items and is unavailabe for proper handwashing. The handwashing sink behind the bar is observed to have straws and ice in it, it is also being used as a dump sink.
Correction: Keep all handwashing sinks free of obstructions and in working condition at all times to allow for frequent handwashing. The handwashing sink behind the bar may only be used for handwashing, do not dump drinks in the same sink. Correct By: 07-Apr-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: The ice scoop is stored in the ice bin with the handle laying in the ice. The ice is subject to potential contamination by the handle.
Correction: The ice scoop may be stored in the ice bin, however the handle must remain extended and not touching the ice. Correct By: 08-Apr-2014
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: There is an employee's personal raw fish and steak stored in the Victory 2 door glass reach-in cooler over food items used in the facility.
Correction: Designate a specific location away from food used in the establishment for employee personal food items. Correct By: 14-Apr-2014
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: The inside of the ice machine has a build-up of black mold.
Correction: Clean and maintain the ice machine to prevent the accumulation of black mold. Correct By: 09-Apr-2014
- PLUMBING - SERVICE SINK
Observation: There is no service sink provided in food establishment for dumping dirty mop water.
Correction: Provide at least 1 service sink or curbed cleaning facility for dumping dirty mop water within the establishment. Correct By: 07-Aug-2014
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: The lightbulb in the walk-in cooler is not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 21-Apr-2014
- HANDWASHING SIGNAGE
Observation: There is no handwashing signage at the handwashing sinks located in the kitchen and behind the bar.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 14-Apr-2014
- POSTING OF PERMIT
Observation: Current permit is not posted in public view in the establishment.
Correction: Post permit in public view within the establishment. Correct By: 28-Apr-2014
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04/07/2014 | Routine | |
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