- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES (repeated violation)
Observation: Single-use gloves are not discarded between handling raw chicken, then same pair of gloves were used to handle ready-to-eat lettuce and tomato.
(CORRECTED DURING INSPECTION) Employee changed gloves and discarded listed ready-to-eat items.
Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: 5-gallon buckets of salsa and cheese sauce in the walk-in cooler are not date marked.
(CORRECTED DURING INSPECTION) Listed items were date marked prior to the conclusion of the inspection.
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.
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03/29/2016 | Routine | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands between changing work tasks in the kitchen. .
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER
Observation: Raw meats in prep cooler are stored in an improper order
Correction: chicken on the top rack, beef on the middle rack, and fish on the bottom of the cooler. Owner immediately changed the order to fish on top, beef in the middle and chicken on the bottom rack.
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES (corrected on site)
Observation: Single-use gloves are not discarded between handling raw and ready-to-eat food items. Eggs were cracked to cook and employee was observed placing shredded cheese on a tortilla to be melted in the oven without a barrier or glove change.
Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation.
- Critical: TOXIC SUBSTANCES - SEPARATION
Observation: Windex & outdoor lawncare chemicals in kitchen are stored on top of the chlorine pail below the mechanical dishwasher.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- CONSUMER ADVISORY
Observation: The consumer advisory is present, but items included in the advisory are not asterisked.
Correction: Provide a complete consumer advisory for animal foods served in a raw or undercooked condition.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap not available at food employee handwashing sink in the kitchen.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- CERTIFIED FOOD MANAGER AT MULTIPLE LOCATIONS
Observation: Manager or operator is a Certified Food Manager at more than one licensed food establishment. According to the 2014 inspection report at the Antigo location, Sergio is the Certified Food Manager there as well.
Correction: A manager or operator can only be the Certified Food Manager at the location where their original certificate is posted. Provide a Certified Food Manager in each location. Owner informed me he has employees who have ServSafe certifications at the Antigo location. Certified Food Manager application will be provided.
- HANDWASHING SIGNAGE (corrected on site)
Observation: No handwashing signage provided at the kitchen and bar handwashing sink. Manager posted handwashing signs immediately.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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01/06/2015 | Routine | |
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