- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
Observation: Raw chicken is stored over crab ragoon filling in walk-in cooler. Raw chicken is stored over ready-to-eat imitation crab in prep cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 30-Mar-2015
- Critical: FOOD CONTAMINATION PREVENTED - ICE USED AS EXTERIOR COOLANT
Observation: Ice used to cool lemons is used for drink ice in ice bin at server station.
Correction: Discard contaminated food and adjust procedures to prevent ice used as an exterior coolant from being used in food. Correct By: 30-Mar-2015
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: (CORRECTED DURING INSPECTION)Raw chicken in make table was 46-49F. Ambient temperature of unit was approx. 40F. Foods inside of unit were 41F or below. Manager stated doors were left open during lunch.
- Several containers of cooked chicken was sitting on shelves at 60, 63, and 56F next to wok. Foods were observed sitting there for approx. half the inspection
Correction: not being used quickly.
-Egg rolls on shelf were 59F.
- Raw chicken on line was 62F. It was prepped and left out at room temperature until order was placed.
- 3 cartons of raw eggs sitting on shelf were 62.6F.
- Sushi on buffet line was 58.3. This is prepared with warm rice, and left out on buffet line, not in refrigeration, for up to 6 hours. This is not approved without documented, approved procedures.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: No date marking system is in place in facility. Operator stated food is not kept for more than 2 days due to volume on buffet line.
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. Discussed with manager. All foods that are TCS, ready-to-eat, cold held and kept on premise for more than 24 hours need to be date marked. All food must be used or discarded within 7 days. Manager dated all food that fit date marking criteria. Correct By: 30-Mar-2015
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The Sodium Hypochlorite sanitizer was not dispensing from dish machine and registered 0ppm on test strip.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Manager primed unit and after several tries, was able to provide a chlorine concentration of 50ppm to dish machine. Correct By: 30-Mar-2015
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not performing the following duties: Cold holding, cooling, hot holding, date marking, sanitizer checking and concentrations..
Correction: The person in charge shall provide training to employees on cold holding, proper cooling methods and procedures, hot holding, date marking, and sanitizer concentrations. Correct By: 30-Mar-2015
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Several containers of chicken were being cooled on counters and on top of soy sauce containers in deep cardboard boxes throughout kitchen. Chicken was recorded at temperatures of 75-112F. Manager stated chicken is set out for 4 hours and then placed in cooler. Observed manager stacking boxes in walk-in cooler.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Discussed in detail cooling procedures. Current method is most likely not hitting temperature in alotted time. Manager placed chicken on sheet pans, in cooler, uncovered. Discussed temperature checking foods left out to cool every hour to verify when food reaches 135F and 70F. 2 hours is maximum allowed for this temperature range. Correct By: 30-Mar-2015
- TIME AS A PUBLIC HEALTH CONTROL - PLAN APPROVAL AND PROPER METHODS (corrected on site)
Observation: No time as a public health control plan is available for sushi on buffet line. Operator stated sushi is made with warm rice and kept on buffet line for up to 6 hours. No documentation or approval is provided for this.
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. Sushi on line was discarded by manager. Please submit documentation stating procedures for time as a control to me for approval. Correct By: 30-Mar-2015
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Circular cutting board has large hole in the center of it where it has broken through, leaving sharp edges and surfaces that are not smooth and easily cleanable.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. It is highly recommended to discard this cutting board. Correct By: 30-Mar-2015
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Can opener blade had accumulation of food debris and metal shavings.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 30-Mar-2015
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be blocked by broom during inspection. This is only handsink in facility.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Removed broom. Correct By: 30-Mar-2015
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be blocked by broom during inspection. This is only handsink for entire facility.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Be sure to always have this handsink completely accessible as it is the only handsink in entire facility. It is highly recommended to install another handsink in cook area and/or in warewashing area. Correct By: 30-Mar-2015
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink in employee restroom.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 30-Mar-2015
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink in employee restroom.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 30-Mar-2015
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying in employee restroom.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 30-Mar-2015
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. Current managers certificate expired. A new employee is already enrolled in course.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Be sure to take certification provided by class, with CFM application and fee and send to Department for Wisconsin Certified Food Manager. Will email CFM application. Correct By: 29-Jun-2015
- OPEN DRINK CONTAINER (corrected on site) (repeated violation)
Observation: Drinking cup without cover was observed on clean dish rack in warewashing area.
Correction: Provide approved beverage container. Drinks either need to have lids or be in non-food/food contact areas. Discussed and relocated drink. Correct By: 30-Mar-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Ice scoop handle was stored touching ice in ice bin.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Correct By: 03-Apr-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Several wet wiping cloths were stored on counters and work surfaces throughout.
- Bucket of chlorine sanitizer measured 0ppm on test strip.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Sanitizer was re-mixed to 50ppm. Correct By: 30-Mar-2015
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (corrected on site)
Observation: 1/2 a cabbage was sitting on storage shelves unwrapped, unprotected, and was dirty. No food was on this shelf, just dishes and plastic wrapping.
Correction: Change methods or procedures to protect foods from contamination. Discarded by manager. Correct By: 30-Mar-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Walk-in cooler was missing thermometer. Exterior thermometer was not functioning and no thermometer was provided for interior.
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: 31-Mar-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Shelving inside of walk-in cooler and prep cooler was rusted.
- Door gaskets to both walk-in cooler and walk-in freezer were torn and moldy.
Correction: Repair equipment to good condition or remove from premise. Correct By: 03-Apr-2015
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Sides of fryers were badly soiled with grease.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 03-Apr-2015
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean utensils and cups are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 03-Apr-2015
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (repeated violation)
Observation: Single service items were stored on floor in dry storage.
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. Correct By: 03-Apr-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The walls around the drainboard in dish area is moldy.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 30-Mar-2015
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03/30/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat chicken stored under raw chicken in the walk-in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: PHF/TCS, HOT HOLDING
Observation: Multiple entrees in buffet are hot held at around 110°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING
Observation: Tofu in M3 TurboAir prep reach-in cooler is cold held at 44°F. Egg roll in NoFrost reach-in cooler is cold held at 57°F
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR - UNSAFE
Observation: Cardboard is used to cover and seperate containers in the walk-in cooler.
Correction: Discard unsafe equipment and utensils.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: NoFrost reach-in cooler/freezer and M3 TurboAir prep reach-in cooler are not keeping an ambient temperature of 41 degrees Fahrenheit or less.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: Chlorine and quaternary ammonia test kits are not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- FOOD CONTACT SURFACES - SOILED
Observation: Ice machine and can opener are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- POSTING OF CERTIFICATE
Observation: There is no food manager’s certification posted in the food establishment.
Correction: Provide & post original food manager certification.
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Food items are stored in unlabeled containers.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop was improperly stored in contact with ice in ice bin.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: Thermometers are not provided in refrigeration units.
Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: NoFrost reach-in cooler/freezer is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of coolers, tables are sticky to the touch. Cardboard is used to line shelves.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Ice scoop is improperly stored on top of ice machine.
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.
- GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK
Observation: No waste receptacle provided at handwashing sink in kitchen.
Correction: Handwashing sinks using sing-use paper toweling for hand drying sall be provided with a waste receptacle. Provide a wates receptacle at the handwashing sink.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Cardboard is stored on top of Raetone reach-in cooler
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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10/04/2013 | Routine | |
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