- FOOD PREPARATION SINK
Observation: Significant food preparation is occurring without the use of a food preparation sink or food preparation is occurring below the flood level rim of a sink compartment. Employee reports that the prep of the chicken occurs in ware washing sinks.
Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing.
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11/10/2015 | Follow Up | |
- Critical: PHF/TCS, HOT HOLDING
Observation: Mashed potatoes in homestyle pot is hot held at 104°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: No date marking system present for gravy and cole slaw
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.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of ware-washing sequence: wash, rinse and sanitizing sink and air dry and ware washing set up.
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices.
- FOOD CONTACT SURFACES - SOILED
Observation: Food thermometer is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Chicken coating is stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: No wiping cloth used for wiping food contact surfaces are present in establishment.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- THAWING
Observation: Frozen fish is being improperly thawed at room temperature on the drainboard.
Correction: Adjust procedures or methods to properly thaw foods.
- FOOD PREPARATION SINK
Observation: Significant food preparation is occurring without the use of a food preparation sink or food preparation is occurring below the flood level rim of a sink compartment. Employee reports that the prep of the chicken occurs in ware washing sinks.
Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing.
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION
Observation: The 3 compartment sink and pre-wash sink is not cleaned at a frequency that prevents recontamination.
Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
Observation: Box used for raw chicken was observed being reused.
Correction: Discard single-use and single service articles after initial use.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: 1. There is a water leak noted on the plumbing for the pressure tank.
2. There is a plumbing leak noted at the faucet fixture for the 3 compartment sink.
3. The tape that is covering the faucet fixture at the prewash sing has to be removed and faucet repaired as needed.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
- GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK
Observation: No waste receptacle provided at handwashing sink in food prep area..
Correction: Handwashing sinks using sing-use paper toweling for hand drying sall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.
- 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.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The exterior door in thefood prep area is not tight-fitting.
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 restroom and prep handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The ceiling panels in the food prep and warewash area are stained and discolored.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace stained and discolored ceiling panels. Provide a surface that is non-absorbent, smooth, light colored and easily cleanable.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor and walls in the cook area have grease and dust accumulating on the surfaces.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: The filters and the exterior of the ductwork for the pizza oven have grease and dust accumulating on the surface and are soiled.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
- TOILET FACILITIES - CLOSING TOILET ROOM DOORS
Observation: Toilet room doors are not kept closed.
Correction: Keep toilet room doors closed except during cleaning and maintenance operations.
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10/22/2015 | Routine | |
- POSTING OF LICENSE
Observation: Current permit is not posted in establishment.
Correction: Post permit in public view.
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11/19/2014 | Follow Up | |
- 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 [30 days]. Correct By: 12-Nov-2014
- WALL AND CEILING COVERINGS AND COATINGS
Observation: Ceiling tiles in the kitchen are removed during roof repair.
Correction: Replace the ceiling panels immediately on completion of repairs or by the reinspection date. Correct By: 12-Nov-2014
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10/15/2014 | Routine | |
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: The light fixture located near the rear kitchen door is not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
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01/15/2014 | Re-inspection | |
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: The light fixture located near the rear kitchen door is not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
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12/11/2013 | Routine | |
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