- Critical: PERSON IN CHARGE DUTIES - EMPLOYEE HEALTH
Observation: Employees are unaware of the illness reporting requirements to the person in charge.
Correction: Provide training to all employees on the signs and symptoms of foodborne illness and explain the requiremnts for reporting to the person in charge. Correct By: 14-Jun-2015
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed handling raw hamburger with gloved hand, take gloves off, touch clean equipment and food containers, then put on new gloves, and handle ready-to-eat food without washing hands.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Hands must be washed when switching from handling raw animal food with gloved or bare hands and then handling ready-to-eat foods with gloved hands. Operator subsequently washed hands. Recommended hamburgers be put on sheet pan in advance so that they can be moved to the grill with a spatula and not hands, which would not require handwashing between raw and ready-to-eat tasks.
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Pork dated 5/29 and taco meat dated 5/27 have exceeded 7 days since date mark.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Operator indicated items were frozen on marked date and thawed on 6/9. Operator dated items 6/9.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items. Correct By: 18-Jun-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A quaternary ammonia test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 18-Jun-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Chef knife was improperly stored between the prep cooler and prep counter where food residue has accumulated.
Correction: Store in-use utensils in the food item with on a clean surface or in another approved method. Recommended operator mount a magnetic knife holder or slotted, cleanable knife holder accessible to food employees. Knife was washed, rinsed, and sanitized in the dish machine during the inspection and put on a clean surface.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Damp wiping cloth used for wiping counters stored on dessert cooler top.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Damp cloth put with soiled linens and a new cloth was put in a fresh container of 400 ppm quaternary ammonia sanitizer.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Dish rack is stored on the floor.
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 at least six inches off the floor. Correct By: 12-Jun-2015
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The air ducting, wall, and ceiling are peeling paint over napkins, buns and cones. The buns and cones are covered.
Correction: Maintain the physical facilities so they are in good repair at all times. Discard napkins, food, or other equipment, utensils and single-service items which are not cleanable and have become contaminated within 24 hours. Repaint walls, ceiling, and ducting within 90 days.
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06/11/2015 | Routine | |
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