- HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY
Observation: No hot water was available in the women's rest-room handsink for proper handwashing.
Correction: Provide an adequate water source or system that will meet the peak demands of this facility and also ensure that hot water generation will meet peak water demands as well.
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06/08/2015 | Re-inspection 2 | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed washing hands for less than the required 20 seconds. Employee observed not washing hands or changing gloves after drinking. Employee observed handling garbage can and then handling clean single service items without washing hands in between.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 10-Jun-2015
- HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY (repeated violation)
Observation: No hot water was available in the women's rest-room handsink for proper handwashing.
Correction: Provide an adequate water source or system that will meet the peak demands of this facility and also ensure that hot water generation will meet peak water demands as well.
- OPEN DRINK CONTAINER
Observation: Uncovered employee beverages were stored above clean equipment in the food preparation area.
Correction: Provide approved beverage container in food preparation area. Store beverages in an area that prevents contamination of clean equipment. Correct By: 10-Jun-2015
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Nuts and other custard toppings are stored in unlabeled container.
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: 10-Jun-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Single service cups without handles were being used as scoops for bulk ingredients. Single service cups were being stored in direct contact with bulk ingredients.
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. Correct By: 10-Jun-2015
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The following notes in need of cleaning:
-Laundry room floor, esp. by mop sink
-Storage room floor, esp. by bag n box system
-Walk-in freezer floor
-Air gap drain of food prep sink
-Underneath customer self-serve soda machine
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 28-May-2015
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06/03/2015 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employee entered main line prep area and started preparing sandwiches without wearing gloves or washing hands. Employee then observed washing hands for less than the required 20 seconds.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 03-Jun-2015
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling ready to eat buns and pickles with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 03-Jun-2015
- HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY
Observation: No hot water was available in the women's rest-room handsink for proper handwashing.
Correction: Provide an adequate water source or system that will meet the peak demands of this facility and also ensure that hot water generation will meet peak water demands as well.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Food debris observed in drive thru handsink. Hand sinks shall be used for no other purpose than washing hands.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying. Paper towel was replaced during inspection.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The following notes in need of cleaning:
-Laundry room floor, esp. by mop sink
-Storage room floor, esp. by bag n box system
-Walk-in freezer floor
-Dumpster pad
-Air gap drain of food prep sink
-Underneath customer self-serve soda machine
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 28-May-2015
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05/28/2015 | Routine | |
- PHYSICAL FACILITIES - GOOD REPAIR (repeated violation)
Observation: The tiles are cracked or broken in kitchen window area.
Correction: Maintain the physical facilities so they are in good repair at all times.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The wall area by fryer hood and compressor unit[salad cooler] noted with buildup..
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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06/04/2014 | Routine | |
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