- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat FOODS SUCH AS A CRAB MIXTURE STORED UNDER RAW MEAT IN THE TRUE REACH 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: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (corrected on site)
Observation: CONTAINERS OF RAW MEATS WERE NOTED STACKED ON TOP OF EACH OTHER IN THE TRUE COOLER.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients. FOODS WERE RE-DISTRIBUTED AND MOVED.
- Critical: PHF/TCS, COLD HOLDING
Observation: EGGS WERE STORED AT 61°F AND SHRIMP WHILE BEING PREPPED WAS AT 64 F AND CANTELOPE ON BUFFET WAS AT 49 F.
Correction: Maintain cold potentially hazardous foods at or below 41°F, ENSURE THAT RAW ANIMAL FOODS SUCH AS SHRIMP AND EGGS ARE COOKED PROPERLY (SHRIMP TO 145 AND EGGS TO 155), DISCARD CANTELOPE. WHEN PREPPING THE SHRIMP, BE SURE TO PREP IN SMALL AMOUNTS TO TRY TO MAINTAIN 41 F OR BELOW. BE SURE WHEN USING ICE AS A COOLANT ON THE BUFFET THAT THE CONTAINER IS NESTED IN THE ICE AND NOT SITTING ON TOP OF THE ICE.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: FOODS IN THE WALK IN COOLER SUCH AS SAUCES THAT ARE MADE ON SITE AND READY TO EAT FOODS SUCH AS CRAB MIXTURE IN THE TRUE COOLER 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. DATE MARKING DISCUSSED WITH OPERATOR AND INFORMATION PROVIDED.
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: A direct connection exists between the sewage system and a drain from THE SINK USED FOR FOOD PREP.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.
- FOOD CONTACT SURFACES - SOILED
Observation: ICE MACHINE AND WALK IN COOLER SHELVES ARE visibly soiled.
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 6 MONTHS, SEE ATTACHED APPLICATION.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: FOODS IN THE WALK IN COOLER AND FREEZER were observed to be unwrapped or uncovered.
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.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: ICE SCOOP WAS STORED ON THE ICE MACHINE.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on COUNTERS
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: FOOD IS STORED ON THE FLOOR IN THE WALK IN COOLER
Correction: Store all food items 6 inches above the floor.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink is not non-hand operated or is operating incorrectly IN THE KITCHEN AND RESTROOM. THS FAUCETS HAVE A TURN KNOB.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The FLOOR IN THE DISH AREA IS IN POOR REPAIR AROUND THE FLOOR DRAIN
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED
Observation: Floor and wall juncture in SOME AREAS OF THE KITCHEN is not coved.
Correction: Provide base coving.
- DRYING MOPS
Observation: Mops stored in MOP BUCKET AND NOT HUNG TO DRY.
Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.
- 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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03/31/2016 | Routine | |
Restaurant representatives - add corrected or new information about Great Wall, 516 W Wisconsin St, Sparta, WI 54656 »