- Critical: PLUMBING - APPROVED SYSTEM (corrected on site)
Observation: The plumbing system is not properly designed, constructed or installed. A Y-splitter is attached between wasting tee and hose that leads to chemical system.
Correction: Design, construct, install, and maintain the plumbing system to conform to the State Uniform Plumbing Code. The Y-splitter was removed and the chemical system supply hose was connected to the wasting tee. The chemical system has built in backflow protection.
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment. Multiple ServSafe certifications on file, but no state registered documents available.
Correction: Provide & post an original State of Wisconsin food manager's certificate. Correct By: 29-Apr-2016
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at men's restroom handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Correct By: 05-Feb-2016
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view. Correct By: 29-Feb-2016
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01/29/2016 | Routine | |
- Critical: TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS (corrected on site)
Observation: The plan for time as a public health control for 4-hours is not being followed. Chopped onions had a time of 8 hours after preparation marked on their container.
Correction: Foods marked to exceeed 4-hours, food that has exceeded the 4-hour time limited or foods not properly hot or cold held before using time as a public health control shall be discarded. The onions were found in the 4-hour time frame so were moved to the walk-in cooler for proper cold holding. Even while food is held at refrigeration temperatures, the growth potential of L. monocytogenes warrants concern for potentially hazardous (time/temperature control for safety foods) RTE foods. Salmonella is also a concern.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Small measuring cup located in beverage and ice cream preparation area has noticable cracks.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. Replace measuring cup.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Cookie dough, cinnabon rolls, breaded chicken, and other bags of food in the walk-in freezer were observed to be in open packages or uncovered.
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. Close or cover all food packages. Correct By: 13-Jan-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Beverage-Air cooler, Silver King salad cooler, walk-in freezer, and other equipment are not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct By: 12-Feb-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of the door to the walk-in freezer are soiled with dirt, mold accumulation.
Correction: Clean and remove dust, dirt, mold, food residue, and other debris from all non-food contact surfaces of the walk-in door and equipment.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The walk-in cooling unit has visible dust and residue on the back. Unit needs to be cleaned on a more frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Clean walk-in cooling unit to prevent cooling unit failure and increase of temperatures into the danger zone. Correct By: 19-Jan-2015
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - SELF DRAINING POSITION
Observation: Single use food contact materials are improperly stored in side food prep area next to the ice machine below cardboard packages.
Correction: Clean equiment and utensils shall be stored in an inverted position to ensure no contamination to the food contact area occurs. Correct By: 13-Jan-2015
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The physical facilities in the side room where the prep food area is located has evidence of water damage. The basement location beneath the soda machines has indication of a previous leak and soda spill where mold is accumulating.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the ceiling in the food prep area. Clean and sanitize the basement wall, sewage pipe, and floor. Fix the source or area of the leak to the basement.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: The burger ventilation unit has visible grease and oil build-up. Grease spots are dripping on the counter service and building up over the bun warmer.
Correction: Clean the ventilation unit, ducts, or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
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01/12/2015 | Routine | |
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