- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Raw chicken, beef, pre-cooked chicken and pork in the cookline prep-cooler was cold held at 44°F. In addtion, at the start of the inspection, the ambient temperature of the cooling unit was at 45F. Operator was informed and the unit was adjusted. After about 30 minutes, the ambient temperature of the unit was 37F. Continue to monitor the unit to ensure that all potentially hazardous foods are kept at or below 41F.
Correction: Keep cooler cold. Maintain cold potentially hazardous foods at or below 41°F Correct By: 24-Dec-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Bulk chicken containers, cream cheese and crab mix, pre-cooked general chicken, along with other various food items in the walk in cooler is not date marked. In addition, bulk chicken and items in under the prep cooler held for longer than 24-hours should be date marked. Develop and implement a date marking system to ensure food item has not exceeded 7-days. Date marking Training Sheet was provided to operator.
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. Correct By: 24-Dec-2015
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. Operator has 90 days to provide documentation proof of passing the CFM exam and sending certificate to the State to be certified.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [time period]. Correct By: 18-Jan-2016
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Various In-use utensils are improperly stored in containers of soy sauce, rice, flour, and bulk chicken.
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: 18-Jan-2016
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The outside of bulk rice, flour bins, and shelf are soiled and caked with debris. Develop a cleaning frequency to prevent buildup of debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 18-Jan-2016
- FOOD CONTACT SURFACES - NON TCS/PHF -FREQUENCY (corrected on site)
Observation: Crab Rangoon containers in the glass door cooling unit, and various in-use utensils are not being cleaned every 24 hours based on refrigerated storage temperatures of 38F. Develop a cleaning schedule to clean and sanitize containers and utensils every 24 - hours.
Correction: Follow cleaning schedule as required in 4-602.11 (D) or clean in-use utensils every 4-hours. Correct By: 18-Jan-2016
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12/17/2015 | Routine | |
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