- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by less than 20 seconds. Observed employee after using restroom wash hands less than 10 seconds.
Correction: Train food employees in proper handwashing techniques.
- Critical: PHF/TCS, COLD HOLDING
Observation: Sliced tomatoes in sandwich prep cooler are cold held at 45°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on food prep sink where chicken is prepared.
Correction: Provide an air gap on water supply side to protect water supply.
- FOOD CONTACT SURFACES - SOILED
Observation: 1. The interior of the ice machine is soiled.
2.The bottom of the cooler where the salad dressing are stored is soiled.
3. Handles of coolers are dirty.
Correction: Maintain food contact surfaces in a clean condition.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Working containers of wiping cloth containers are improperly labeled with contents.
Correction: Label working containers. (Quat solution, not bleach)
- EATING, DRINKING, OR USING TOBACCO
Observation: Employee was observed drinking in the kitchen/prep area.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area. (Cook area, on top of burger cooler.)
Correction: Provide approved beverage container in food preparation area.
- PREVENTING CONTAMINATION FROM HANDS - BARE HAND CONTACT PLAN
Observation: Bare hand contact plan has not been approved prior to use or is not being followed. Employee observed handling precooked chicken breast when not needed for preparation.
Correction: Approval from the regulatory authority shall be obtained prior to implemeting a bare hand contact plan and once approved the plan shall be implemented and followed by management and employees.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop was improperly stored on top of ice machine.
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 counter in cook area. Towels dry.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: 1. Open breading container is subject to potential contamination by dead flies on fly strip above container.
2. Employee food is stored in cooler.
Correction: Change methods or procedures to protect foods from contamination. Separate employee personal food items from foods used in establishment,
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: True cooler that stores the burgers and chicken 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.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Cutting board in the sandwich prep area is discolored and deeply scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of storage areas are soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Clean and maintain storage cabinets and shelves.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The cook equipment is not cleaned on a frequent basis. Grease is accumulating on the table surface around the legs.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
- INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED
Observation: The insect control device is located over food prep area.
Correction: Remove or relocate this device so that it is not over any food prep area.
- REMOVING DEAD OR TRAPPED BIRDS, INSECTS, RODENTS AND OTHER PESTS
Observation: There were dead flies present on the fly strips throughout the establishment.
Correction: Remove all dead pests frequently enough to prevent decomposition or attraction of other pests.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: 1. The floor in the cook area is dirty. Pay particular attention to areas under the equipment.
2. The drain in the beverage area is dirty, slime accumulating.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- TOXIC SUBSTANCES - PERSONAL CARE ITEMS
Observation: Employee soap and lotion are improperly stored on counter in drive thru area.
Correction: Store employee personal care items in area designated for employee belongings away from food, equipment, clean utensils, single use and single service items.
|
09/29/2015 | Routine | |
Restaurant representatives - add corrected or new information about Culver's Of Hales Corners, 6101 A S 108th St, Hales Corners, WI 53130 »