- Critical: CLEANING PROCEDURE (corrected on site)
Observation: Food employee observed improperly washing hands by only rinsing hands with water.
Correction: Train food employees in proper handwashing techniques.
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands before donning gloves.
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 chlorine sanitizer in the bar warewashing machine is not being used according to EPA registered label use instructions and is at 0 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The chlorine sanitizer in the kitchen warewashing sink is not being used according to EPA registered label use instructions and is at 0 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- SHELLSTOCK, MAINTAINING IDENTIFICATION - TAGS ATTACHED TO CONTAINER UNTIL EMPTY
Observation: Shellstock tags are not attached to the container of oysters in the walk-in cooler.
Correction: Shellstock tags shall remain attached to the container in which they were received until the container is empty.
- SHELLSTOCK, MAINTAINING IDENTIFICATION - TAG KEPT 90-DAYS AND COMMINGLING
Observation: Unable to provide copies of shellstock tags for previous containers.
Correction: Shellstock tags shall be retained for 90 days using an approved record keeping system and ensuring that shellstock are not commingled.
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Containers of cooked meat are cooling at room temperature on the floor under the dry storage wire racks.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- CONSUMER ADVISORY
Observation: No consumer advisory on the menu for ceviche and oysters.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The interior of the ice machine is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Food and soiled equipment is stored in the sink basins of the 4 compartment and bar handwashing sinks.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap is not available at the 4 compartment handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at the 4 compartment sink handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- TOXIC SUBSTANCES - SANITIZER CRITERIA
Observation: The chlorine sanitizer is in the sanitizer buckets is in excess of 200 ppm.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (corrected on site) (repeated violation)
Observation: Containers of seafood soup, and shredded lettuce are not covered in the walk-in cooler.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: Containers of meat and fish are stored on the floor of the walk-in freezer.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: Containers of cooling meat are stored on the floor under the dry storage racks.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: Boxes of avocados, and containers of shredded lettuce are stored on the floor in the walk-in cooler.
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED (repeated violation)
Observation: Cardboard is used to level a microwave.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED (repeated violation)
Observation: Foil is used to line a wire shelving unit near the make-table.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Two light bulbs are burned out in the ventilation hood.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: The make-table cutting board is scored and no longer easily cleanable.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The 4 compartment sink faucet, and the scrape sink spray hose leaks.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: There is a gap at the bottom of the exterior door.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at the 4 compartment handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The walls above the 4 compartment sink are soiled.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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03/10/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Whipping cream, in the undercounter cooler, is cold held at 44°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- FOOD CONTACT SURFACES - SOILED
Observation: Interior surfaces of the ice machine are dirty.
The piercing part of the can opener is dirty to sight and touch.
Correction: Maintain food contact surfaces in a clean condition.
- 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 two months.
- OPEN DRINK CONTAINER
Observation: A drinking cup without cover was observed on a shelf above onions on the warewashing drainboards.
Correction: Provide approved beverage container in food preparation area.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Tortilla chips are stored uncovered along the top shelf in the waiter/waitress service area.
Containers containing, cut lettuce, chopped onions, and cut tomatoes are uncovered in the walk-in cooler.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Onions are stored in a rack on the floor next to the warewashing machine.
Multiple buckets and metal pans of food are stored on the floor in the walk-in cooler.
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Foil is used as shelf liner on a wire rack near the make-table cooler.
Cardboard is used to level the microwaves on the shelf above the make-table cooler.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The wire rack near the the make-table cooler is encrusted with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean soda cups are not air-dried prior to stacking.
Correction: Air dry all clean utensils before storage and before contact with food.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: High chairs, mop, and mop bucket are stored in the employee restroom.
Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The floor, near the entrance, of the walk-in cooler is damaged. The floor is no longer firmly attached in areas.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the walk-in cooler floor.
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05/28/2014 | Routine | |
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