- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The baseboard across from the ice maker is damaged.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair the damaged baseboard area.
|
02/05/2016 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Foods on the salad bar such as potato salad, cut melons, cheese, and spinach are above 41°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Note that time is being used as a control for spinach and lettuce.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: There was no measurable sanitizer residual in the sanitize solution in the warewash sink due to a malfunction of the sanitizer dispenser.
Correction: Manually add sanitizer and monitor solutions to ensure ware is properly sanitized after washing. Note that the dishwasher was sanitizing properly - items may be run through the dishwasher to clean and sanitize.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection.
Correction: The person in charge shall ensure compliance with the food code and that employees are properly trained in food safety and that all foods and drinks are handled in a safe manner.
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION
Observation: No one is using the available test strips to monitor sanitizer levels.
Correction: Use the available test kit to allow accurate determination of the sanitization concentration.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The can opener is soiled with food debris.
Correction: Maintain food contact surfaces in a clean condition.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: The handle of the cheese scoop was laying in the cheese.
Correction: Store in-use utensils in the food item with handle extended.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: There was no measurable sanitizer residual in the wiping cloth solution due to a problem with the automatic sanitizer dispenser..
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Manually mix wiping cloth solutions until the dispenser is fixed.
- GLOVES, USE LIMITATION - SLASH RESISTANT GLOVES (repeated violation)
Observation: Slash resistant gloves are being used without a single use glove covering when working with ready-to eat foods.
Correction: If working with ready-to-eat foods the slash resistant glove shall be smooth and non-absorbant or covered by a single-use glove.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The baseboard across from the ice maker is damaged.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair the damaged baseboard area.
|
02/01/2016 | Routine | |
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Can opener is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- GLOVES, USE LIMITATION - SLASH RESISTANT GLOVES (repeated violation)
Observation: Slash resistant gloves are being used when working with ready-to eat foods.
Correction: Prohibit the use of Slash resistant gloves when working with ready-to-eat foods. Slash resistant gloves may only be used with food requiring further cooking or if working with ready-to-eat foods the slash resistant glove shall be smooth and non-absorbant or are covered by a single-use glove.
|
03/02/2015 | Follow Up | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The Eco San is not being used according to EPA registered label use instructions and is at 0 PPM in the dish machine.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 27-Feb-2015
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Can opener is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- GLOVES, USE LIMITATION - SLASH RESISTANT GLOVES (repeated violation)
Observation: Slash resistant gloves are being used when working with ready-to eat foods.
Correction: Prohibit the use of Slash resistant gloves when working with ready-to-eat foods. Slash resistant gloves may only be used with food requiring further cooking or if working with ready-to-eat foods the slash resistant glove shall be smooth and non-absorbant or are covered by a single-use glove.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS (repeated violation)
Observation: Single-use article was observed being reused.
Correction: Discard single-use and single service articles after initial use.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surface of door handle of the front true cooler is soiled with a sticky residue.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
|
02/27/2015 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Baby corn and cantelope in the salad bar is cold held at 48°F and 44°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: PROPER DISPOSITION OF FOOD - UNSAFE OR ADULTERATED (corrected on site)
Observation: Canned sliced olives is dented with sharp creases in the can.
Correction: Discard food that can not be safely reconditioned or is adulterated.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The Eco San is not being used according to EPA registered label use instructions and is at 0 PPM in the dish machine.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 27-Feb-2015
- TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED
Observation: Potentially hazardous food on the salad bar is using time as a public health control for 4-hours is not properly marked or identified with a discard time.
Correction: Food items shall be marked or otherwise identfied with a time that is 4-hours past the point in time when the food was removed from temperature control. Discard food item.
- FOOD CONTACT SURFACES - SOILED
Observation: Can opener is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- PERSONAL CLEANLINESS - JEWELRY
Observation: Employee noted wearing several rings on hands while working with food.
Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Spoons for chicken wings sauce was improperly stored in a container with 60°F water.
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.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on food contact surfaces.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- GLOVES, USE LIMITATION - SLASH RESISTANT GLOVES
Observation: Slash resistant gloves are being used when working with ready-to eat foods.
Correction: Prohibit the use of Slash resistant gloves when working with ready-to-eat foods. Slash resistant gloves may only be used with food requiring further cooking or if working with ready-to-eat foods the slash resistant glove shall be smooth and non-absorbant or are covered by a single-use glove.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Small pizza table 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.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
Observation: Single-use article was observed being reused.
Correction: Discard single-use and single service articles after initial use.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surface of door handle of the front true cooler is soiled with a sticky residue.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
|
02/25/2015 | Routine | |
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Light shield is missing in warewash area.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs - replace missing shield. At recheck light shield was on order (special size).
|
05/14/2014 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Cut leafy greens (salads) in the buffet table are not holding at proper temperatures.
Correction: Maintain cold potentially hazardous foods at or below 41°F or develop a police to use time as a control.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink was blocked by a cart at beginning of inspection and unavailable for proper handwashing. This was corrected immediately.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Light shield is missing in warewash area.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs - replace missing shield..
|
05/09/2014 | Routine | |
Restaurant representatives - add corrected or new information about Chuck E Cheese, 5612 Durand Ave, Racine, WI 53406 »