Don Smith Learning Center, 400 East Burnett, Beaver Dam, WI 53916 - University or School inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling/slicing tomatoes bare hands. Disposable gloves are available and will now be used - discussed with employee.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 07-Dec-2015
- Critical: FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY (corrected on site)
Observation: The salad items in the customer self-service area are not protected from contamination. Items will be covered with parchment paper.
Correction: Provide a food shield, food guard, or other effective means(foil, parchment paper, etc.) to protect food from potential consumer contamination. Correct By: 07-Dec-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloths used for wiping counters are not stored in sanitizer solution.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 07-Jan-2016
|
12/07/2015 | Routine | |
| No violation noted during this evaluation. | 03/06/2015 | Second Inspection | |
- Critical: TEMPERATURE - RECEIVED HOT (corrected on site)
Observation: Hot ground beef was received at a temperature of 80°F. The heat here. Meat should be sent in insulated separate container to retain heat.
Correction: Hot foods shall be received at or above 135°F. Immediately heat to 165F.
- Critical: FOOD CONTACT SURFACES - MANUAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES (corrected on site)
Observation: In the manual warewashing operation the temperature of the water used for hot water sanitization was at not 180°F. There is a homestyle dish washer (Maytag) in use (2 of them). Utensils will be sanitized with bleach.
Correction: Increase the temperature of the water used for sanitization in a manual warewashing operation to 171°F. or above. Use chemical sanitization until the hot water temperature can be adjusted. Discussed sanitizing with bleach after washing. Correct By: 13-Nov-2014
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: Plumbing system not provided with an air gap or backflow prevention at sink used for washing vegetables.
Correction: Provide air gap or backflow prevention device. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment. Until this plumbing change has been made, do not leave vegetables and fruits in strainer in sink. Correct By: 13-Nov-2014
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days Correct By: 13-Feb-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Sliding door reach-in cooler is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct By: 20-Nov-2014
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Dishwasher (Maytag Residential) and Upright refrigerator (Amana) are not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service. Correct By: 13-Jan-2015
|
11/13/2014 | Routine | |
| No violation noted during this evaluation. | 02/10/2014 | Second Inspection | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Spaghetti meat balls were improperly 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.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods in True and Amana refrigerators.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- TOXIC SUBSTANCES - SANITIZER CRITERIA
Observation: TERMINATOR sanitizer used in the food establishment is not approved.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Consult with high school(quat used at that facility is approved for district food prep areas).
|
10/07/2013 | Routine | |
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