- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED
Observation: A tray of cheese cubes (in the walk in cooler) had moldy cheese
Correction: Discard unsafe or adulterated food items. Correct By: 05-Aug-2015
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling toast with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 05-Aug-2015
- Critical: TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED (corrected on site)
Observation: Two bottles of allergy medicine (one without a cap) was stored above or on food prep surfaces.
Correction: Store medicines in areas other than food preparation areas.
- CONSUMER ADVISORY (repeated violation)
Observation: The consumer advisory on the table has a reminder statement but does not disclose which foods are served undercooked. Eggs and hamburgers are served cooked to the consumer's liking.
Correction: The consumer advisory must disclose which foods might be undercooked like rare, medium rare, or pink in the middle hamburgers, or over-easy, sunny-side up, or soft cooked eggs. For example, place an asterisk next to the egg menu that leads to a footnote that states "Eggs ordered sunny-side up, over-easy, or otherwise soft cooked may be undercooked. Whether dining out or preparing food at home, consuming undercooked eggs, meat, poultry, fish, or seafood may increase your risk of foodeborne illness." Likewise for hamburgers that are cooked to liking, place an asterisk next to the hamburger menu that leads to a footnote that states "Hamburgers ordered rare, medium rare, or pink in the middle may be undercooked. Whether dining out or preparing food at home, consuming undercooked meat, poultry, seafood, fish or eggs may increase your risk of foodeborne illness." Correct By: 12-Aug-2015
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The can opener has an accumulation of old food debris.
Correction: Clean and sanitize the can opener at least every four hours if used. Correct By: 05-Aug-2015
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: The hot water is not working at the handwashing sink next to the cooking area.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Correct By: 12-Aug-2015
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins. Correct By: 19-Aug-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: A light fixture in the kitchen is missing the shield.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 19-Aug-2015
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08/05/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING
Observation: The following refrigerators are not keeping potentially hazardous foods at 41F or lower: The Randell 4-door cooler - the operator stated that he came in in the morning and found the cooler door slightly opened. The operator stated that the cooler temperature gauge was in the mid 50's when he came in.
Correction: the food prep cooler on the cooks line.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Bulk hams that have been opened from the factory package were not dated marked to keep track of 7 days of refrigeration.
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. Correct By: 10-Sep-2014
- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided or the consumer advisory on menu is missing. Eggs may be cooked to the consumers liking.
Correction: Provide a consumer advisory that identifies what menu items are undercooked and reminds the consumer that eating the item has an increased health risk. For example, place a symbol next to the egg items on the menu that leads to the symboled footnote that states 'Eggs ordered soft cooked like over-easy or sunny-side-up may be undercooked. Whether dining out or preparing food at home, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your RISK of foodborne illness.' Correct By: 17-Sep-2014
- FOOD CONTACT SURFACES - SOILED
Observation: The can opener has an accumulation of old food debris on its cutting surface.
Correction: This food contact surface and any other utensils that have contacted potentially hazardous foods must be washed, rinsed, and sanitized at least every four hours. Correct By: 11-Sep-2014
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters are not being stored in an effective sanitizing solution.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 11-Sep-2014
- STORING MAINTENANCE TOOLS
Observation: Loose screws, a screwdriver and other tools are stored above the area where waffles are prepared.
Correction: Remove maintenance tools from areas that can conatminate food, equipment, linens, single-use or single service articles. Correct By: 11-Sep-2014
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09/10/2014 | Routine | |
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