- Critical: WHEN TO WASH
Observation: Infrequent handwashing was observed when employees changed food preparation duties.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED (corrected on site)
Observation: Rotting potatoes were in a container stored on a shelf in the basement.
Correction: Discard unsafe or adulterated food items. Potatoes were discarded during inspection.
- Critical: COOLING
Observation: Mashed potatoes in prep cooler are not cooling properly and are at 106 °F after 2.5 hours. Au jus and beef gravy on counter were at 99 °F and 109 °F after 2.5 hours.
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
Observation: Cooked sausage in prep cooler is cold held at 43°F, temperature in prep cooler was also 43°F. Raw sausage in upper pizza prep cooler is cold held at 44°F. Raw sausage was moved to lower prep cooler during inspection.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Multiple food items such as potato salad, cooked sausages, potato wedges, etc in various coolers are not date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- Critical: TOXIC SUBSTANCES - SEPARATION (repeated violation)
Observation: Cleaning supplies are stored next to assembled candy boxes on bottom shelf behind front counter.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not performing the following duties: ensuring proper cooling methods are being used, ensuring handwashing is occuring frequently enough to prevent contamination, monitoring cold holding equipment so that TCS foods are maintained at proper temperatures and other items, which are detailed within this report.
Correction: The person in charge shall provide training to employees on frequent handwashing, proper cooling procedures, proper storage of equipment, cleaning procedures, etc.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: Prep cooler across from grill and top of pizza prep cooler is not sufficient in capacity to hold foods at proper cold holding temperatures.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap is not available at food employee handwashing sinks in upstairs bathroom and at the sink in the chocolate production area.
Correction: Provide hand soap at handwashing sinks to facilitate proper handwashing.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Working containers of DC-99 (?) are not labeled with contents.
Correction: Label working containers with correct contents.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Foods such as potatoe wedges, egg wash, pizza sauce, etc in various coolers were observed to be unwrapped or uncovered. Chocolates in the process of solidifying and a bowl of white chocolate were left uncovered in the chocolate production area. A bag of flour in the basement was open/uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Seasoning salt, etc. is 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.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: The scoop for the flour in the basement was without a handle.
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: In-use wiping cloths used for wiping counters are stored on counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST
Observation: Opened bags of plastic spoons, cups, etc are stored in an area subject to dust.
Correction: Store food and one-time use food utensils and products in areas not exposed to splash, dust, or other contamination.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Trays of candy are stored on the floor in the chocolate production area.
Correction: Store all food items 6 inches above the floor.
- THAWING
Observation: Bacon and cod are being improperly thawed by sitting on counter under ambient conditions.
Correction: Adjust procedures or methods to properly thaw foods (in refrigerator or other approved method).
- PROPER COOLING METHODS - IN EQUIPMENT
Observation: Mashed potatoes in prep cooler is not in a container that facilitates heat transfer and is covered with plastic wrap.
Correction: Provide containers that facilitate heat transer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of dough mixer and counter which dough mixer sits on are dirty.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: The ice maker has a build up of mold on the inside.
Correction: Clean utensil and equipment not contacting PHS/TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (corrected on site)
Observation: Pizza peels are improperly stored resting against the wall on the floor of the kitchen. Plastic spoons are in an open bag exposed to dust on a shelf in the basement.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor. Pizza peels were moved to rest in a container during inspection. Bag of spoons was closed.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in the basement are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- HANDWASHING SIGNAGE
Observation: Handwashing signage not posted at kitchen handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- DRYING MOPS
Observation: Mop is stored in mop bucket in back hallway.
Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.
|
06/24/2015 | Routine | |
- Critical: COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE
Observation: Food is obtained from an unapproved source, the spagehtti sauce canned at Derango's on 6 Mile Road is not an approved source of food unless licensed by the Wisconsin Deaprtment of Agriculture as a food processor.
Correction: Discard foods from unapproved source.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There was raw hamburger and fish stored in the True 1-Door Reach-In cooler stored over RTE chili and other RTE items.
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. The food was relocated during the inspection.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: The meatballs and sauce in the portable steam table were being hot held at 108 F and 122 F, respectively.
Correction: Maintain hot potentially hazardous foods at or above 135°F. The food items were re-heated while on-site to 180 F.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Pans of noodles, soups, potato wedges were noted in the coolers and freezers without the proper date-marking.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: There were cleaning chemicals on the shelves in the basement stored over soda cans.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. The items were relocated during the inspection.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: The wiping cloth bucket for sanitizing food contact surfaces was >200 ppm.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use. Maintain the sanitizer solution at 100 ppm. The solution was discarded and remixed to 100 ppm during the inspection.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- HOT AND COLD WATER - CAPACITY - QUANITY AND AVAILABILITY
Observation: The hot water at the public restroom hand sink, the upstairs hand sink, the upstairs bathroom hand sink and the 3-comp sink was at 79 F, 79 F, 80 F and 80 F at the begining of the inspection. The water temp did recover to 108 F during the isnpection.
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.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at the candy room hand sink or the upstairs restroom handsink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. This was provided during the inspection.
- FOOD LABELS - LABEL INFORMATION
Observation: Packaged food items, including by not limited to popcorn, mixed nuts and candy, on the self serve shelves were not properly labeled.
Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, major food allergens, and nutritional information.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The cook line hand wash sink was being operated with the shut off valves under the sink.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. IF THE FAUCET IS REPLACED IT MUST BE REPLACED WITH A HANDS FREE FAUCET.
- TOILET FACILITIES - RECEPTACLES - COVERED (corrected on site)
Observation: The public bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
|
03/05/2014 | Routine | |
Restaurant representatives - add corrected or new information about De Rango's Phoenix Chocolate Shop, 1439 N Main St, Racine, WI 53402 »