- Critical: SEWAGE - BACKFLOW PREVENTION (repeated violation)
Observation: A direct connection exists between the sewage system and a drain from FOOD PREP SINK, ICE BIN AND ICE MACHINE.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection. Correct By: 29-Feb-2016
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: Buckets of food were noted on the floor in the walk in cooler
Correction: Store all food items 6 inches above the floor. Correct By: 16-Feb-2016
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: The kitchen floor is in poor repair throughout.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 15-May-2016
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03/04/2016 | Re-inspection | |
- Critical: RESPONSIBILITY OF THE PERSON IN CHARGE TO REQUIRE REPORTING BY FOOD EMPLOYEES AND APPLICANTS (corrected on site)
Observation: Person in charge has not informed or required food employees to report signs, symptoms, or diagnosis of foodborne illness.
Correction: Inform food employees of the requirements to report signs, symptoms and diagnosis of foodborness illness to the person in charge, DISCUSSED DURING INSPECTION AND REVIEWED.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat foods such as cooked items stored under raw meats 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. Correct By: 15-Feb-2016
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (corrected on site)
Observation: Raw meats are not stored according to cook temperatures in the walk in cooler.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients. Store meats so that shrimp and pork, then beef and finally chicken are stored from top to bottom. Meats were reorganized.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: BBQ chicken was at 100°F
Correction: Maintain hot potentially hazardous foods at or above 135°F, chicken was discarded.
- Critical: PHF/TCS, COLD HOLDING
Observation: Eggs under counter were at 61°F, a large gray container under the service window was at 55, foods in the walk in cooler were noted above 41 F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Eggs are to be kept out in smaller amounts, chicken was discarded, walk in cooler will be adjusted. Correct By: 15-Feb-2016
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: Utensils not sanitized after cleaning, dishwasher sanitizer is sanitizing at 10 ppm.
Correction: Clean and sanitize all utensils and equipment before contact with food using your three compartment sinks. Correct By: 15-Feb-2016
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A direct connection exists between the sewage system and a drain from FOOD PREP SINK, ICE BIN AND ICE MACHINE.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection. Correct By: 29-Feb-2016
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of PROPER COOLING, HOLDING TEMPERATURES, DISHWASHER OPERATION.
Correction: The person in charge shall obtain training or training materials in the ABOVE AREAS so they are able to demonstrate knowledge and train employees on proper food safety practices. Correct By: 22-Feb-2016
- SHELLSTOCK, MAINTAINING IDENTIFICATION - TAG KEPT 90-DAYS AND COMMINGLING
Observation: Shellstock record keeping system does not EXIST FOR MUSSELS.
Correction: Shellstock tages shall be retained for 90 days using an approved record keeping system and ensuring that shellstock are not commingled, KEEP THE TAG/LABEL PROVIDED ON THE BOX IN CHRONOLOGICAL ORDER Correct By: 29-Feb-2016
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for COOKED, FRIED CHICKEN AND PORK, FACILITY IS COOLING IN LARGE GRAY CONTAINERS MORE THEN 10 INCHES DEEP.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15, PROPER COOLING METHODS WERE DISCUSSED
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Cooked chicken is store in gray tubs on top of cardboard.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. Removed cardboard to prevent contamination. Correct By: 15-Feb-2016
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items. Correct By: 16-Feb-2016
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area. Correct By: 15-Feb-2016
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Foods in the walk in cooler and freezer were observed to be unwrapped 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. Correct By: 16-Feb-2016
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: LARGE BINS AND CONTAINERS UNDER SERVICE WINDOW OF SALT AND PARSLEY ARE 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. Correct By: 16-Feb-2016
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on COUNTERS AND NOT IN WIPING CLOTH BUCKETS IN THE KITCHEN.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 15-Feb-2016
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Buckets of food were noted on the floor in the walk in cooler
Correction: Store all food items 6 inches above the floor. Correct By: 16-Feb-2016
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (corrected on site)
Observation: RAW SHRIMP WAS BEING CLEANED IN THREE COMPARTMENT SINKS.
Correction: Change methods or procedures to protect foods from contamination, use food prep sink for food prep. Correct By: 16-Feb-2016
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: 2 DOOR PREP COOLER AT COOK'S LINE is 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: 22-Feb-2016
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment. Correct By: 22-Feb-2016
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of equipment are soiled with debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 22-Feb-2016
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: The kitchen floor is in poor repair throughout.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 15-May-2016
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02/15/2016 | Routine | |
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate. There is a Serv Safe Course certifcate posted for John Dong, expiring on 11/12/17. Make a copy of the serv safe certificate, complete the provided application and send it to the address on the application. Post the State of WI certified food manager certificate when you receive it. Correct By: 26-Dec-2014
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: Thermometer missing in Fridgidaire unit.
Correction: Position thermometer so that it is located in the warmest part of the refrigeration unit. All coolers must have a thermometer, monitor to ensure the temperature remains at 41 degrees F or below. Correct By: 02-Dec-2014
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Plant watering pitcher is being used to store and dispense custard.
Correction: Unapproved equipment shall be removed from food service. All food must be stored in containers designed and approved for food service. Remove the current pitcher from use in the kitchen and provide a food-grade plastic container for custard storage and dispensing. Correct By: 02-Dec-2014
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The floor in the kitchen has chipped or missing paint making the surface no longer easy to keep clean.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Provide a fresh coat of paint on the floor. Correct By: 25-Nov-2015
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11/25/2014 | Routine | |
Restaurant representatives - add corrected or new information about China Buffet, 115 W Mccoy Rd, Tomah, WI 54660 »