- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling ready-to-eat food breads and buns with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Discussion was held with employee about ready-to-eat foods and the reason gloves are necessary to wear when working with those items. Gloves were then worn throughout the inspection.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Asparagus was observed stored under raw meat packages in the Hobart 2 door 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. The asparagus was discarded during the inspection.
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (corrected on site)
Observation: Raw chicken was observed stored over raw beef in the Hobart 3 door 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. Chicken was moved to the bottom shelf during the inspection.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Coleslaw and pepper mix were observed cold held in the True 2 door cooler at 54.3 and 51.9°F. Employee stated that the cooler has not been working appropriately, so foods had been moved to the walk-in cooler.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Foods were moved to the True 1 door reach in cooler for proper cold holding.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: There was rice, soup, cooked meat, mashed potatoes and other items in the Hobart 3 door cooler and soup and other items in the walk in cooler observed without date marks.
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. Date marks were added during the inspection.
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Chili in the Hobart 3 door cooler and chili in the walk in cooler were observed to have exceeded its date mark or is not provided with a date mark (dates were 10/10 and 10/13).
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Foods were discarded during the inspection.
- CONSUMER ADVISORY
Observation: The consumer advisory is provided on the dinner and pizza pages of the menu. It is missing on the page with the burgers and is also missing a symbol or asterisk next to it and each appropriate food item.
Correction: Provide a symbol or asterisk next to the consumer advisory and each corresponding animal food served in a raw or undercooked condition. Correct By: 13-Nov-2015
- 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. Correct By: 30-Oct-2015
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to have eggs cooling during first arrival for inspection and then was full with dirty dishes during the inspection so was unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Correct By: 23-Oct-2015
- OPEN DRINK CONTAINER
Observation: Drinking cups without covers was observed in the kitchen and food preparation areas.
Correction: Provide approved beverage container in food preparation area. Correct By: 23-Oct-2015
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: There are food items throughout the kitchen such as flour and more that were observed stored in unlabeled containers.
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: 30-Oct-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: There are several food items such as soups stored on the floor in the walk in cooler.
Correction: Store all food items 6 inches above the floor. Correct By: 13-Nov-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of the upper sides of the grill hood vent shields are soiled with debris, oil, and dust.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 31-Dec-2015
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The floor tiles in the food preparation, dishwash, and waitstaff areas that are observed cracked, broken, or missing.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 31-Dec-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in the kitchen preparation and dishwash areas are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 13-Nov-2015
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10/22/2015 | Routine | |
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