- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: There are ready-to-eat sauces and a cooked roast stored on a shelf under containers of raw meat in the cooks tall cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. The items on the shelves were rearranged.
- Critical: RAW ANIMAL FOODS-COOKING TEMPERATURES (corrected on site)
Observation: Raw fish was cooked to a temperature of 116°F.
Correction: Cook potentially hazardous raw animal foods to the appropriate time and temperature. Adjust procedures and methods. The fish was returned to the broiler and cooked to 150 F.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) (repeated violation)
Observation: No chlorine was found in the banquette bar glass washer.
Correction: Repair or adjust the machine to provide proper sanitizer concentration of at least 50 ppm chlorine. Unti this machine is repaired the kitchen dish washer will be used to wash glasses.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A chlorine test kit is not available for checking sanitizer concentrations in the dishwasher and bar glass washers.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS (repeated violation)
Observation: Employees were noted working in food preparation/cooking area without hair restraints.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, etc.).
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Food items were found stored on the floor in the walk-in freezer and outside the door of the walk-in freezer.
Correction: Store all food items 6 inches above the floor.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The flooring in the kitchen is broken and missing in some places.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the flooring as needed.
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03/04/2016 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling crumbled bacon and placing onto a potato dish with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Raw shell eggs were found stored over cold salads in the walk-in cooler
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. The eggs were moved to a lower shelf.
- Critical: FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY
Observation: The mini muffins and cold shrimp on the buffet line are not protected from contamination.
Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Potato salad in the buffet line is cold held at 42°F. It was on the line for about 2.5 hours. The chill line is above the produce and the line was recently covered after the serving period.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Monitor periodically to ensure safe temperatures are maintained.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) (repeated violation)
Observation: No chlorine was detected in the kitchen dishwasher final rinse. The product concentration in the sanitizer container was found to be low.
Correction: Provide training to employees on proper use and testing of dishwasher sanitizer rinse. A fresh container was installed and then the rinse tested at >100 ppm.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is 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 (corrected on site)
Observation: Yeast growth was found in the bar soda guns and holders.
Correction: Maintain food contact surfaces in a clean condition. Guns and holders were cleaned during the inspection.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
Observation: Employees noted working in food preparation/cooking area without hair restraints.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The surface laminate of the server tables in the kitchen is loose and missing in some areas.
Correction: Repair equipment to good condition or remove from premise.
- UTENSILS, EQUIPMENT AND LINENS - PRESET TABLEWARE
Observation: The preset tableware is not properly covered to prevent contamination of food contact surface.
Correction: If preset, utensils shall be protected from contamination by being wrapped, covered or inverted. Any exposed, unused settings shall be removed when the consumer is seated or unused utensils shall be removed after the consumer is seated and be properly cleaned and sanitized.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: Floring is damaged or missing in the cooks area and by the dishwasher.
Correction: Repair the flooring as needed.
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02/06/2015 | Routine | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: No chlorine sanitizer was detected in the main bar glass washer.
Correction: Repair or adjust the glass washer to provide 50 ppm of your chlorine sanitizer concentration in the final rinse. Until effective repairs are made, the glasses will be cleaned and sanitized in the kitchen dishwasher.
- FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS
Observation: Four food thermometers were available however one battery was dead, one dial was loose and the others did not agree at room temperature.
Correction: Food temperature measuring devices shall be calibrated to manufacturers specifications.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: Areas of flooring in the cooks area are missing. Grout is missing between floor tiles in some areas near the kitchen dishwasher.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the flooring and grout as needed.
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02/19/2014 | Routine | |
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