- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER
Observation: Raw beef in pans and cooked, wrapped potaotes are stacked atop one another in same container in 4 door cooler in cook area.
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.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: Walk-in cooler in the fish area is not sufficient in capacity to hold foods at 41 degrees F or less. Ambient air temperature is 47 degrees F.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.
- FOOD CONTACT SURFACES - SOILED
Observation: 1. The slicer is visibly soiled.
2. The interior of all of the coolers and freezers are dirty. Shelves in the Koch cooler are rusting.
3. Clean and mainatin the soda guns and holders in the bar.
Correction: Maintain food contact surfaces in a clean condition.
- HANDWASHING FACILITIES - LOCATION AND PLACEMENT
Observation: Handwashing sink is not present in food prep area in basement where fish is breaded. Sink available.
Correction: Relocate handwashing sink to facilitate handwashing by food employees.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink in basement..
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying at hand wash sink in basement..
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Kitchen manager reports passing teat and awaiting certifcation.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Clean knives are stored behing wood block on wall and not in knife holder.
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 - SANITIZING SOLUTIONS
Observation: Wiping cloth solution not present.
Correction: Maintain wiping cloth sanitizer solution clean and free from visible debris.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Drink ice is subject to potential contamination by the cold plates that are stored in direct contact with the drink ice.
Correction: Change methods or procedures to protect foods from contamination. Separate drink ice from cold plate.
- EQUIPMENT AND UTENSILS - WOOD, USE LIMITATION
Observation: Wood used for shelf in the walk-in cooler.
Correction: Remove wood used for food contact surfaces unless oterwise approved for use.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED
Observation: The towel over the cardboard covering the 3 compartment sink in the bar are not approved materials for use as shelving materials.
Correction: Provide equipment that is designed and constructed to be easily cleanable, non-absorbent and free from unnecessary ledges, projections and crevices.
- VENTILATION HOOD SYSTEM - FILTERS
Observation: The filters located in the ventilation hood on the cooks line are not tight fitting.
Correction: Provide filters for grease extracting equipment that are designed so they can be easily removed for cleaning and replacement and are tight fitting.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Koch 4 door cooler, True 2 door cooler and walk-in coolers are 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.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: The cutting boards in the cook area are deeply scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- EQUIPMENT AND UTENSILS - MICROWAVE OVENS
Observation: Microwave oven located in cook area is dirty.
Correction: Maintain microwave oven to meet safety standards as required in 21 CFR 1030.10.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
Observation: Cardboard boxes are observed being reused. (Storage of food in the upright freezer.)
Correction: Discard single-use and single service articles after initial use.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: 1. Non-food contact surfaces of cook equipment and storage shelves are soiled with debris.
2. The interior of the coolers behind the bar are dirty.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: The bus tubs in the dish area are improperly stored on the floor.
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.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in the cook lines, dish wash, storage and prep areas are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at cook area and basement food prep area handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- STORING MAINTENANCE TOOLS
Observation: Maintenance tools are improperly stored in cook and food prep areas.
Correction: Remove maintenance tools from areas that can contaminate food, equipment, linens, single-use or single service articles.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: The large scale located in the cook/food prep area is not used in operation of establishment.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The ceiling in the prep/cook areas is dirty.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: The interior and filters of the ventilation system on the cooks line are soiled.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
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04/28/2015 | Routine | |
Restaurant representatives - add corrected or new information about Clifford's, 10418 W Forest Home Ave, Hales Corners, WI 53130 »