- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: A bag of thawing raw pizza meat was stored above containers of cole slaw in the 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: RTE/PHF-TCS PROPER DATE MARKING
Observation: Pizza meats in the walk-in cooler and prep table 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.
- FOOD CONTACT SURFACES - SOILED
Observation: Mildew was noted on the interior components of the ice machine.
Correction: Maintain food contact surfaces in a clean condition. Empty, clean, and sanitize the interior components of the ice machine.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink at bar sinks.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying at bar sinks.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (repeated violation)
Observation: Pizza boxes are being stored on the floor.
Correction: Pizza boxes and food items must be stored at least 6 inches off of the floor.
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09/11/2015 | Routine | |
- Critical: RESPONSIBILITY OF THE PERSON IN CHARGE TO REQUIRE REPORTING BY FOOD EMPLOYEES AND APPLICANTS
Observation: Person in charge has not informed or required food employees to report signs, symptoms, or diagnosis of foodborne illness.
Correction: Inform food employees of the requirements to report signs, symptoms and diagnosis of foodborness illness to the person in charge. Have each employee complete and employee health reporting form and keep on file for review by the Health Department. Correct By: 13-Nov-2014
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employees may not contact ready to eat foods with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat foods stored under raw meats in the walkin 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. Correct By: 14-Oct-2014
- CONSUMER ADVISORY
Observation: No consumer advisory provided or the consumer advisory on menu is missing.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Correct By: 17-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.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: All shelves must be constructed of approved materials. Plywood is not acceptable.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Bar cooler and walkin cooler are equipped with easily visible thermometers in the warmest part of the unit.
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.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Pizza boxes and food items must be stored at least 6 inches off the floor.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The men's bathroom partitions are rusted and need to be repaired/repainted so that they are smooth, washable and nonabsorbent.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
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10/13/2014 | Pre-inspection | |
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