- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands after handling raw steak and hamburger. Employee had single use gloves on and discarded after contact with raw steak and hamburger. Employee was stopped and discussed proper hand washing that must take place after working with raw ingredients. Re-trian all staff. Handwashing Training sheet was provided to operator to facilitate training.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 16-Mar-2016
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling hamburger bun with bare hands. Employee's left hand was gloved, the un-gloved right hand was used to place the bun on the hamburger. Employee was stopped to discuss proper glove usage and avoiding bare hand contact with ready-to-eat foods. Re-train all staff to utilize single-use gloves, utensils, or bakery paper to handle ready-to-eat foods.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 16-Mar-2016
- TIME AS A PUBLIC HEALTH CONTROL - PLAN APPROVAL AND PROPER METHODS
Observation: No time as a public health control plan is available for review or processes were observed that indicates a food was not properly prepared before using time as a public health control. Operator utilizes time as control for cooked food items - baked potatoes, cooled items - sliced tomato, onions, lettuce. Per the operator, all food items are discarded after the end of the shift (11:00am - 2:00 pm). Create a plan and provide to OCPHD for review and approval within 7 days. Time as a Public Health Control training sheet was provided to operator.
Correction: Food items out of temperature control shall be discarded and any food improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. Correct By: 16-Mar-2016
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be inaccessible during inspection and is unavailable for proper handwashing. The sink is utilized both as a handwashing sink and a food prep sink. The left side is the food/handwashing sink. The right side is used to soak pots and pans. At the start of inspection, the sink was being utilized as a food prep sink. Shrimp was observed in the sink and various sea food containers were up on the counter in front of the hand soap and towel dispenser. Notified manager. The sink is used for food prep only during the off-peak restaurant hours and is used as a handwashing sink during restaurant hours (11am-2:00 pm). Employee immediately removed the shrimp out of the sink to the cooler so that the sink was accessible as a handwashing sink. Retrain all staff of the food prep/hand washing sink policy to keep handwashing accessible during restaurant operation.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Correct By: 16-Mar-2016
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03/09/2016 | Routine | |
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