- Critical: WHEN TO WASH
Observation: Employee observed wearing gloves while cooking and cleaning.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The sanitizer in the dishwasher final rinse was less than 10 ppm. The rinse temperature was 159 F.
Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. Reducing the wash and rinse temperatures may help. Utensils were rinsed in a sink with 100 ppm chlorine solution.
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: A tube of construction adhesive was found in a shelf above the potato prep table.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
|
03/17/2016 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling toast with bare hands. Facility switched to washing hands and using gloves with ready-to-eat foods.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Mashed potatoes, beef gravy and lasagne are stored without date makings. Facility labeled and dated the ready-to-eat products with the date of production.
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.
- APPROVED PROCEDURES - ROP - HACCP PLAN (corrected on site)
Observation: Reduced oxygen packaging used for soups does not have an approved HACCP plan. Facility will cool the soups prior to place a lid on the jar to prevent an anaerobic environment.
Correction: Stop using reduced oxygen packaging until an approved HACCP plan is in place or change procedures to follow the existing approved HACCP plan.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Cabbages are stored on the floor in the Cold Craft walk-in cooler.
Correction: Store all food items 6 inches above the floor.
|
03/30/2015 | Routine | |
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
Observation: EmployeeS noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloths used for wiping counters stored on food prep and other surfaces in kitchen.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of large bulk food barrel covers are soiled with dirt and food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- GARBAGE/REFUSE - COVERING RECEPTACLES
Observation: Large waste receptacle located in kitchen at back exit door to kitchen is heavily damaged and not capable of holding a fitted cover to the waste receptacle - needs replacing.
Correction: Waste receptacles or waste receptacle units shall be covered or have tight fitting doors.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Old cardboard sheets on top of large bread ovens have accumulated food debris
Correction: large dirty tarp and other dirty items are stored directly next to bulk potatoes/onions in basement
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The kitchen/food prep area has accumulation of food/dirt debris in various areas under and around food prep and food storage equipment.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
03/24/2014 | Routine | |
Restaurant representatives - add corrected or new information about Ediths Cakes & Catering, 103 Front St, Beaver Dam, WI 53916 »