Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site) Observation: Employee observed handling ready-to-eat food with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
05/28/2015
Routine
Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) Observation: There are ready-to-eat foods stored below raw fish in the WIC
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.
Critical: PHF/TCS, COLD HOLDING (corrected on site) Observation: Coleslaw in the prep cooler is cold held at 46°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F, keep the top of the cooler closed during non-peak hours Correct By: 26-Nov-2013
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