- FOOD CONTACT SURFACES - SOILED
Observation: The interior of the True prep cooler and the plastic food containers are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Wood block used to support shelf in walk-in cooler is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The ice container is cracked and chipped and is not maintained in good repair.
Correction: Replace container.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of coolers and cook equipment are soiled with grease and debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The rear exterior door in the back storage area is not tight-fitting.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor in the food prep area is dirty, grease accumulating around the fryers and debris under eequipment.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- PUBLIC RESTROOMS - GOOD REPAIR AND SUPPLIED WITH TOILET TISSUE
Observation: Tiles on the wall surrounding the urinal in the men's restroom are missing.
Correction: Replace the missing tiles. Provide a smooth and easily cleanable surface.
|
10/30/2015 | Routine | |
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces of coolers and equipment are soiled with grease and debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: The surfaces of coolers and equipment are not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- INTENSITY - LIGHTING (repeated violation)
Observation: The light intensity in the walk-in cooler is less than 10 foot candles.
Correction: Provide the correct lighting intensity in all work and storage areas.
|
09/22/2014 | Re-inspection | |
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces of coolers and equipment are soiled with grease and debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: The surfaces of coolers and equipment are not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- INTENSITY - LIGHTING (repeated violation)
Observation: The light intensity in the walk-in cooler is less than 10 foot candles.
Correction: Provide the correct lighting intensity in all work and storage areas.
|
07/22/2014 | Re-inspection | |
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of hand washing and maintaining necessary supplies for hand washing.
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices.
- TIME AS A PUBLIC HEALTH CONTROL - PLAN APPROVAL AND PROPER METHODS
Observation: No time as a public health control plan is available for review or processes were observed that indicates a food was not properly prepared before using time as a public health control. Sliced tomatoes.
Correction: Food items out of temperature control shall be discarded and any food improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- 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: Sauces in the plastic bottles are not labeled.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on sink drainboard. EHS observed employee take cloth from drainboard and rinse with water and then use to wipe counter in the food prep/sandwich area.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of fry equipment have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of coolers and equipment are soiled with grease and debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The surfaces of coolers and equipment are not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: 1. Covers and scoops are improperly stored on the bottom of the food prep sink.
2. The tomato slicer and the vegetable chopper are stored on a bun rack on the floor under
the drainboard of the ware wash sinks.
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 off the floor.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: Water iscovering the tap of the grease trap and when the waste water from the sinks is drainedair and waste water leak from the trap.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Provide for the proper maintenance and cleaning of the grease trap. Correct By: 03-Jul-2014
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in the food prep area are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- INTENSITY - LIGHTING
Observation: The light intensity in the walk-in cooler is less than 10 foot candles.
Correction: Provide the correct lighting intensity in all work and storage areas.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The tiles in the utility sink are not grouted in a manner to facilitate the drainage of waste water.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the tiles and grout around the drain.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor in the establishment is dirty and debris is accumulating on the floor. Pay particular attention to the floor in the rear storage area where the grease was spilled 07/02/14.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
07/02/2014 | Pre-inspection | |
Restaurant representatives - add corrected or new information about Burger King # 3626, 4555 W Forest Home Ave, Greenfield, WI 53219 »