- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop at HOSHIZAKI BULK ICE MACHINE is stored in dirty container with mineral buld -up.
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. Change, clean and sanitize ice scoop container daily. Correct By: 28-May-2015
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Ice cream toppings on shelf in back storage area are subject to potential contamination by dirty apron bin stored in contact and directly next to the storage shelf stocked with ice cream toppings. Employee observed wearing contaminated rubber gloves for long period of time, contacting non-food contact surfaceds reapeatedly and then touching customer's clean tray with cooked food items on the tray and issuing to customer at front counter.
Correction: Change methods or procedures to protect foods from contamination. Correct By: 28-May-2015 Correct By: 28-May-2015
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04/28/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Raw burger meat stored on the cooler top of the Delfield meat cooler is cold held at 47.6°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Through discussion with operator, it was detemined that the Delfield meat cooler top is set up between 8:30-9:00 am each day. When not busy, store less raw burger meat on the cooler top of the Delfield meat cooler to allow meat to stay at proper cold holding temperatures. If this is not possible, wait until closer to opening to set up the top of the Delfield meat cooler to allow meat to stay at proper temperatures in the walk-in cooler for a longer period of time. Correct By: 01-Apr-2014
- Critical: TOXIC SUBSTANCES - STORAGE
Observation: There is a gallon of bleach stored on the shelf next to and above soda boxes in the back dry storage area.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Correct By: 01-Apr-2014
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A quaternary ammonia test kit is not available for checking sanitizer concentrations of wiping cloth buckets. A chlorine test kit to test the dish machine is available.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 14-Apr-2014
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: There is a employee's previously opened, half full bottle of iced tea stored on the top shelf in the walk-in cooler, above food used in the establishment. The food stored on the shelves below this bottle is subject to potential contamination.
Correction: Change methods or procedures to protect foods from contamination. Designate an area for employee food and drinks away from food used in the establishment. Correct By: 01-Apr-2014
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Plastic clear food storage containers on the utensil shelf are being stacked while wet.
Correction: Air dry all clean utensils and equipment before storage and before contact with food. Correct By: 01-Apr-2014
- DRYING MOPS
Observation: Mops are stored with the head down in the mop sink and are not able to air dry.
Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies. Use the available hooks above the mop sink to allow mops to properly air dry. Correct By: 01-Apr-2014
- POSTING OF PERMIT
Observation: The current permit is stored in the office area and not posted in public view in the establishment.
Correction: Post the current permit in public view. Correct By: 14-Apr-2014
- CATEGORY ASSIGNMENT
Observation: Food establishment is operating beyond their current food permit category assignment. After conducting an assessment, it is determined that the facility is a high complexity facility, however, the food establishment is currently permitted as a moderate complexity facility.
Correction: Reduce current operation to meet current license restrictions or modify your current license and pay applicable fees to the department. All food code requirements for the new risk category shall be met before moving from one category to another. The increase in permit fees will be present on the next renewal of the license. Correct By: 01-Jul-2014
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03/31/2014 | Routine | |
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