- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling ready-to-eat food (sandwich prep) with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. This includes bread, english muffins, salads, fruits, vegetables, etc).
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat food (deli meat) stored under raw shell eggs and thawing raw hamburger meat in walk in cooler.
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. Operator relocated items.
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Poppy seed dressing in ice is cold held at 63°F. Interior of Ascend cooler is 60 degrees F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Operator voluntarily discarded dressing on ice and dressing in cooler. Repair or replace cooler. If using ice to keep foods cold, make sure product level is below ice level and that ice is in contact with all sides of container.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Salad drssing prepared onsite, batters, open packages of deli meats and cheeses, and other items in walk in cooler 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.
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for reconstituted hash browns in walk in cooler. Hot water was added to potatoes and the cartons were placed in walk in cooler to cool.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A quaternary ammonium test kit is not available for checking sanitizer concentrations (San Tabs).
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be blocked with pans, garbage can, and large equipment during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Operator moved items.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on counter and food prep surfaces.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution between uses.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Several coolers are 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.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The handwash sink at cookline is not maintained in good repair.
Correction: The plumbing system shall be maintained in good repair. Repair handwash sink to facilitate frequent handwashing.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at kitchen and restrooms handwashing sinks.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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10/29/2015 | Routine | |
Restaurant representatives - add corrected or new information about Egg Harbor Cafe, 827 W Main St, Lake Geneva, WI 53147 »