Critical: PHF/TCS, COLD HOLDING Observation: The following temperatures were taken in the prep cooler (47°F ambient): sliced tomatoes 47°F, mayonnaise 47°F, thousand island dressing 47°F. The cooler was adjusted during the inspection. Discussed having the unit serviced if it cannot maintain potentially hazardous food at or below 41 °F. The raw shell eggs left out on the counter measured 66°F internally. Eggs were voluntarily discarded during the inspection. Discussed leaving eggs in cooler.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 09-Oct-2015 Correct By: 05-Oct-2015
DEMONSTRATION OF KNOWLEDGE Observation: The Person in Charge (PIC) during the time of the inspection was using bare hand contact but did not have knowledge of the bare hand contact plan. The person in charge was able to obtain a copy of the bare hand contact plan by contacting the owner.
Correction: The person in charge and all other employees that use bare hand contact shall obtain training or training materials so they are able to demonstrate knowledge and train employees on proper food safety practices.
HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE Observation: Hot water temperature at handwashing sink is at 74°F.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.
POSTING OF CERTIFICATE Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment. Samantha Karnofsky has ServSafe certificate. State of WI food manager application will be emailed with report.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
10/05/2015
Routine
PROPER COOLING METHODS - CRITERIA (corrected on site) Observation: Improper cooling methods are observed for bean soup (50F) in the walk-in cooler (39F). Time of cooling procedure was unknown. Ice baths are usually used for cooling. Bean soup was voluntarily discarded during the inspection.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
FOOD CONTACT SURFACES - SOILED Observation: Noted in need of cleaning:
-Can opener
-Under and behind ice machine
-Soda machine drain (underneath counter)
Correction: Maintain food contact surfaces in a clean condition.
EATING, DRINKING, OR USING TOBACCO (corrected on site) Observation: Tobacco observed stored directly on top of soda box. Employee beverage observed stored on prep surface.
Correction: Store tobacco and employee beverages away from food and prep areas.
09/22/2014
Routine
Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) Observation: Observed raw bacon stored over strawberries, butter cups and pasteurized liquid egg whites. Do not store any raw animal product over ready to eat foods to prevent contamination.
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: PHF/TCS, COLD HOLDING Observation: Observed eggs at 57F next to grill. If using time as temperature for eggs. Eggs shall be marked indicating the time they were taken out of the cooler to ensure compliance with raw shelled eggs SOP.
Correction: Maintain cold potentially hazardous foods at or below 41°F
NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY Observation: The following surfaces shall be cleaned as often as necessary: the shevling in the walk in cooler (tops and bottoms of shelves) and the walk in freezer floor.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
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