- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before task change glove use. Employee handled raw chicken with gloved hands, disposed of gloves and re-gloved without washing hands.
(CORRECTED DURING INSPECTION) Discussed handwashing and glove process with employee. Employee washed hands and gloved before handing ready-to-eat food items.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling hard boiled eggs for slicing and slices of bread with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: REHEATING FOR HOT HOLDING
Observation: Potato soup was improperly reheated. Soup was not reheated to 165 before placed in the hot holding unit. Food was temped at 129 in the hot holding unit and had been in there for approximately a 1/2 hour.
(CORRECTED DURING INSPECTION) Employee reheated soup to 170 on the stove an placed back in the hot holding unit.
Correction: Adjust procedures and methods to properly reheat food. Discussed reheating foods to 165 before placing in hot holding units.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Tartar sauces, chopped, cooked onions, chili in the walk-in cooler and the True dressing cooler are improperly date marked. Consistency in methods of date marking is an issue. Chili, tartar sauce and onions have a date marked on them of 10/25/15, but employee stated these items were made this last weekend, but improperly marked by employees.
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.
- Critical: DATE MARKING - DISPOSITION
Observation: Cheesy potato soup in warmer, and larger amount in the walk-in cooler dated 11/2/15 and Coleslaw dressing in 5-gallon bucket in the walk-in cooler has exceeded its date mark.
-Employee discarded of both food items during inspection.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- CONSUMER ADVISORY
Observation: The consumer advisory on menu is missing the disclosure statement, or asterisks, tieing to the reminder statement informing the consumer of consuming raw or undercooked foods..
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: Thermometer in True upright cooler (next to the upright chicken cooler in the back kitchen area) measuring ambient air is not accurate. Attached thermometer is measuring 40 degrees, but when a thermometer is placed in the unit, it measures 35 degrees.
Correction: Calibrate or replace thermometer.
- WAREWASHING MACHINE - TEMPERATURE MEASURING DEVICES
Observation: Warewashing machine not equipped with a functioning temperature measuring device. The gauge that is present does not function.
Correction: Warewashing machine shall be equipped with a temperature measuring device that measures the temperature of water in the wash and rinse tank, the incoming water for hot water sanitizing or water in the chemical sanitizing tank
- FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES
Observation: Water temperature for the sanitization rinse in the CMA 180 high temperature warewashing machine is not reaching the minimum 165 for a stationary rack washer.
Facility has called Reinhardt to come and service the machine and they confirmed they will be here within the next two hours. A bus tub has been set up with a 100ppm bleach/water dip.
Correction: Adjust the water temperature so the hot water is between 160 and 194 °F. or have the unit serviced immediately. Food establishment shall cease operations unless alternative warewashing is available.
- USING A HANDWASHING SINK - ACCESSIBLE (repeated violation)
Observation: Handwashing sink in the area between the bar and main kitchen area observed to be blocked during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink.
(CORRECTED DURING INSPECTION) Soap was provided at the sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in food preparation area.
(CORRECTED DURING INSPECTION) Employee switch drink container to a covered container.
Correction: Provide approved beverage container in food preparation area.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Gallon glass containers of chili and chopped vegetables and 5-gallon containers of chicken drippings in the walk-in cooler were observed to be unwrapped and/or uncovered.
(CORRECTED DURING INSPECTION) Containers listed were wrapped or covered.
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.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on the counter and prep surfaces.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: 5-gallon buckets of chicken stock, potato water and other various food items in 5-gallon buckets are stored on the floor in the walk-in cooler.
Correction: Store all food items 6 inches above the floor.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Prep coolers arenot 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.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of all cooler handles are soiled with encrusted food residue and the top of the dishwasher has dust and encrusted surfaces.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
|
11/10/2015 | Routine | |
Restaurant representatives - add corrected or new information about Chet & Emils, 388 Main St, Birnamwood, WI 54414 »