Crystal Creek Dairy House, Route 4 Hwy 33e, Beaver Dam, WI 53916 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: WHEN TO WASH (corrected on site)
Observation: Employees did not wash hands prior to using single use disposable gloves or when switching from dirty to clean dishware. Employees were instructed on when handwashing is required.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: FOOD ADDITIVES: APPROVED AND PROPERLY USED
Observation: Chlorine wiping cloth concentration exceeded acceptable levels which leaves residue on surfaces that becomes a food additive.
Correction: Use 100 ppm chlorine for wiping cloth buckets.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site) (repeated violation)
Observation: Employee observed handling buns, lettuce and bacon with bare hands. Employees were instructed on what are ready-to-eat foods and started using gloves when working with ready-to-eat products.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: COOLING
Observation: Asparagus soup in the upright cooler is not cooling properly and is at 54°F after 6 hours. Operator discarded the soup that was not properly cooled.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: French onion soup and split pea soup are cold held at 43F and 42°F. Operator adjusted the temperature of the upright cooler.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink was full of dirty utensils at the begging of the inspection. Employee moved dirty utensils to the warewashing area.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth used for wiping counters stored on the prep counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Kitchen Aid oven is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
|
03/26/2015 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling buns, raw onions, sliced cheese, pickles with bare hands while assembling burgers at kitchen grill.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
Observation: Two employees noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloths used for wiping counters stored on food prep surfaces.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION
Observation: The back area in kitchen/food prep/food storage area was starting to flood - water leaking through door threshold and wall/floor joint at west side of building from snow melt. Employees cleaning/mopping up as water continued to leak from driveway and outdoor asphalt surfaces.
Correction: Store all food items in areas which are clean and dry and not subject to contamination.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (corrected on site)
Observation: Foos is subject to potential contamination from large flowering plant stored on food prep table next to food prep sink in back area.
Correction: Change methods or procedures to protect foods from contamination.
|
03/10/2014 | Routine | |
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