- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Some foods are date marked but ALL ready-to-eat foods prepared or cooked must be date marked.
Correction: All foods that are prepared (egg rolls, chicken, vegetables, etc.) must have date marked on them. 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 CONTACT SURFACES - SOILED (repeated violation)
Observation: The following food contact surfaces are dirty/soiled and must be cleaned:
-food slicer.
Correction: Maintain food contact surfaces in a clean condition.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: The following non-food contact surfaces are dirty/soiled:
-fan grates inside walk-in cooler
-caulk on wall behind woks
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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04/04/2016 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: Raw meats stored above cooked meats and vegetables 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.
- Critical: COOLING
Observation: When I arrived I found pieces of breaded chicken out at room temperature. Chicken was 79 degrees. I was told chicken was cooked about an hour ago.
Correction: Do not cool chicken at room temperature. 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 (repeated violation)
Observation: Bowls of cooked chicken and beef were sittin g out of prep table. Chicken was 48 degrees, beef was 49 degrees. I was told these foods were just brought out of cooler.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: There are not dates marked on ANY foods in the establishment.
Correction: All foods that are prepared (egg rolls, chicken, vegetables, etc.) must have date marked on them. 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 - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER
Observation: Bucket of "chemical" cleaner underneath the sinks is not properly marked.
Correction: Provide labels for poisonous or toxic materials used in or by the food establishment.
- Critical: TOXIC SUBSTANCES - FIRST AID SUPPLIES - STORED
Observation: First aid supplies (burn spray and ibuprofen) improperly stored over or with food.
Correction: Store first aid supplies to prevent contamination of food and equipment.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of proper date marking, proper cooling.
Correction: The person in charge shall obtain training or training materials in the areas of date marking, proper cooling so they are able to demonstrate knowledge and train employees on proper food safety practices.
- FOOD CONTACT SURFACES - SOILED
Observation: The following foor contact surfaces are dirty/soiled and must be cleaned:
-food slicer.
-microwave ovens
-prep coolers
-all trays, containers, etc.
-prep tray next to wok line
-bulk food storage containers
Correction: Maintain food contact surfaces in a clean condition.
- WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS
Observation: There were several dirty wiping cloths and rags throughout the kitchen. None were stored in sanitizer.
Correction: If rags/wiping cloths are dirty, they must be laundered. If unable to get them clean, discard them and get new wiping cloths. Wiping cloths that are being used in the kitchen must be stored in sanitizing solution between uses. (bleach/water solution)
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Many foods in walk-in cooler and freezer are stored on the floor.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Many foods in prep coolers and walk-in coolers are not covered. Foods are "nestled" on top of other foods.
Correction: Cover all foods. Do not nestle foods on top of each other. Change methods or procedures to protect foods from contamination.
- FOOD PROPERLY LABELED - STANDARDS OF IDENTITY
Observation: Foods are not labeled stored in plastic non-food grade bags and are not labeled.
Correction: All foods must be labeled....and stored in approved bags. Do not use plastic shopping bags to store food.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: The following non-food contact surfaces are dirty/soiled:
-inside and outside of prep cooler
-inside and outside of small 2 door cooler
-all shelves in kitchen
-fan grates inside walk-in cooler
-drainboards and sinks
-caulk on wall behind woks
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- SEWAGE - OTHER LIQUID WASTES AND RAINWATER
Observation: Mop bucket is full of dirty water.
Correction: Do not store mop bucket with dirty water. Empty mop bucket after use.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The entire kitchen floor is dirty/soiled. There is excessive build-up of grease under wok line, especially behind equipment along the walls.
Also, the foor of the walk-in cooler is dirty/soiled.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: The vent hood and filters has excessive grease build-up.
Correction: Have entire hood and duct system, including filters, professionally cleaned.
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03/04/2016 | Routine | |
- Critical: PHF/TCS, COLD HOLDING
Observation: White rice cooked last night was left out, overnight, at room temperature. During this inspection, temperature of rice in large white storage bin was 70°F.
Correction: Maintain cold potentially hazardous foods, including rice, at or below 41°F. Never leave food sit out overnight. Note, this bin of rice was discarded (thrown away) during the inspection.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Food items (egg rolls, cooked chicken, etc.) in walk-in cooler are not date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Food Code Fact sheet "Date Marking of Ready-to-Eat PHF/TCS Foods" was left as a reference.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of cooking equipment (especially sides and near gas lines) have dirt and grease buildup.
Correction: Clean and remove dust, dirt, food residue, grease, and other debris from all non-food contact surfaces of equipment.
- UTENSILS, EQUIPMENT AND LINENS - PRESET TABLEWARE
Observation: The preset tableware is not properly covered to prevent contamination of food contact surface.
Correction: If preset, utensils shall be protected from contamination by being wrapped, covered or inverted. Any exposed, unused settings shall be removed when the consumer is seated or unused utensils shall be removed after the consumer is seated and be properly cleaned and sanitized.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Fluorescent lights located in kitchen are probably not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The kitchen floor is soiled below equipment, especially in the cooking area.
Also, the storage area between the back door and walk-in freezer is not clean below pallets.
Correction: Clean the floors at a frequency necessary to keep them clean.
Move pallets near back door to thoroughly clean storage area.
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06/16/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat foods (vegetables) stored next to and below raw meats in the walk-in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Egg rolls and breaded chicken pieces in glass door cooler are not date marked. They were prepared on Saturday.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap and paper toweling not available at handwashing sink behind bar.
Correction: Provide hand soap and paper toweling at handwashing sink behind bar.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: One shelf unit (straight ahead of door) inside walk-in cooler is in poor repair.
Stool, for sitting, in kitchen is in poor repair.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
Replace shelf unit in walk in cooler (stainless steel or durable plastic). Remove or replace stool.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The wall next to cooking hood is dirty.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
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06/12/2014 | Routine | |
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