Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS Observation: Employee observed handling sandwich with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
Critical: RTE/PHF-TCS PROPER DATE MARKING Observation: Cole slaw and cooked ribs were 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.
WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS Observation: Wiping cloths were not stored in sanitizing solution. Also the wiping cloths were very stained and worn.
Correction: Provide 200ppm chlorine (bleach/water) and store wiping cloths in bucket.. Replace old cloths with new ones.
NON-FOOD CONTACT SURFACES - CLEAN Observation: Inside of microwave oven is dirty.
Correction: Clean inside of microwave.
INSECTS AND RODENTS - OUTER OPENINGS - SCREENING Observation: Garage door and window in kitchen were both open without screens.
Correction: Provide screens or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens to prevent entrance of rodents and pests.
08/06/2015
Routine
CERTIFIED FOOD MANAGER – REQUIREMENT Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days.
LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME Observation: Cole slaw is 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.
NON-FOOD CONTACT SURFACES - CLEAN Observation: Inside of the white microwave oven is dirty.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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