- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0-10 PPM for the wiping cloth buckets in the pizza prep area and the waitress station. The Eco San chlorine sanitizer at the bar dishwasher is at 10 ppm.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Pizza area cutting board is excessively scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at bar handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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05/26/2015 | Follow Up | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0-10 PPM for the wiping cloth buckets in the pizza prep area and the waitress station. The Eco San chlorine sanitizer at the bar dishwasher is at 10 ppm.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Pizza area cutting board is excessively scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at bar handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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05/20/2015 | Follow Up | |
- Critical: PHF/TCS, HOT HOLDING
Observation: Chicken in the Wittco hot holding unit is hot held at 126°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0-10 PPM for the wiping cloth buckets in the pizza prep area and the waitress station. The Eco San chlorine sanitizer at the bar dishwasher is at 10 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: TOXIC SUBSTANCES - SEPARATION
Observation: Glass cleaner is stored on a shelf with open containers of salt and pepper in the kitchen.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (repeated violation)
Observation: The chlorine concentration in the wiping cloth bucket in the pizza dough prep area is 200ppm.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use. The correct chlorine concentration for sanitizing is 100ppm.
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for meat sauce in the walk-in cooler. The hot meat sauce was placed in the cooler covered causing heavy condensation on the lids.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The knife rack and some knives in the rack are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- HAND DRYING PROVISION (corrected on site) (repeated violation)
Observation: No single-use toweling or other hand drying device available at bar handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Fried chicken and raw beef steaks in the kitchen prep cooler and a container of raw pork in the walk-in cooler 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.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Spice containers in the kitchen and pizza dough prep area are stored in unlabeled containers.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: The scoop handle is in the bucket of salt in the ravioli room and cups are used as scoops in the pizza dough prep area.
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 (repeated violation)
Observation: Wiping cloth used at bar is on the counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION - FOOD PREPARATION (corrected on site) (repeated violation)
Observation: The ice bin at the waitress station, large containers of salt and pepper in the kitchen, and containers of spices in the ravioli room were uncovered when not in use.
Correction: Cover containers of food when not in use.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Employee sub sandwich is stored above a container of soup in the True refrigerator in the kitchen. Employee McDonald's drinks are stored in the ice cream freezer.
Correction: Designate a separate area for employee food. Change methods or procedures to protect foods from contamination.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Pizza area cutting board is excessively scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING (repeated violation)
Observation: The ice maker is dirty. The soda nozzle holster in the bar is dirty.
Correction: Clean utensil and equipment not contacting PHS/TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Clean bowls on a shelf above the ice cream freezer are stored not inverted. Clean eating utensils are stored in dining area hutches that have crumbs and food particles in the storage compartments.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at bar handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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05/13/2015 | Routine | |
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of proper concentration of working sanitizer in use and proper use of test strips to determine the correct concentration of the sanitizer in use.
Correction: The person in charge shall obtain training or training materials in the areas of proper sanitizer concentration and use of test strips so they are able to demonstrate knowledge and train employees on proper food safety practices.
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION (repeated violation)
Observation: No test kit is available for monitoring sanitizer concentration at the warewash sink and the bar sink.
Correction: Provide a test kit to allow accurate determination of the sanitization concentration.
- HANDWASHING CLEANSER AVAILABILITY (repeated violation)
Observation: Soap not available at food employee handwashing sink at the bar.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- FOOD CONTAMINATION - FOOD PREPARATION (repeated violation)
Observation: Ice is subject to potential contamination by leaving the bin cover behind the bar open when not in use. .
Correction: Keep the ice bin cover closed when not in use to protect ice from contamination.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: The walk-in freezer is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The seals on the doors for the True refrigerator are torn and falling off.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The lids for the pizza prep coolers are broken and unable to close properly.
Correction: Repair equipment to good condition or remove from premise.
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at the bar handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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05/06/2014 | Follow Up | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat salad mix stored under raw eggs and raw pork stored over pasta in the walk-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: PHF/TCS, COLD HOLDING
Observation: Tomatoes and ground sausage are cold held at 47 and 43°F respectively in the pizza prep cooler top.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED
Observation: Chlorine bleach is not being used according to manufacturer’s use directions.
Correction: Chlorine bleach when used as a sanitizer shall have a concentration of 100ppm. Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of proper concentration of working sanitizer in use and proper use of test strips to determine the correct concentration of the sanitizer in use.
Correction: The person in charge shall obtain training or training materials in the areas of proper sanitizer concentration and use of test strips so they are able to demonstrate knowledge and train employees on proper food safety practices.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED (corrected on site)
Observation: No thermometer is present for monitoring temperatures in foods at the waitress station.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION
Observation: No test kit is available for monitoring sanitizer concentration at the warewash sink and the bar sink.
Correction: Provide a test kit to allow accurate determination of the sanitization concentration.
- FOOD CONTACT SURFACES - SOILED (corrected on site)
Observation: Knives and the knife rack in the kitchen and the coffee machine at the waitress station are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink at the bar.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at bar handwashing sink and the Men's restroom for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Liver in the Delfield freezer and many foods in the white chest freezer including breaded mushrooms, onion rings, pasta, mozzarella etc. was 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.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on pizza prep table.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION - FOOD PREPARATION
Observation: Ice is subject to potential contamination by leaving the bin cover behind the bar open when not in use. .
Correction: Keep the ice bin cover closed when not in use to protect ice from contamination.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The walk-in freezer is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: CO2 tanks are not chained to the wall.
Correction: Chain the CO2 tanks to the wall. Repair equipment to good condition.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The lids for the pizza prep coolers are broken and unable to close properly.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The seals on the doors for the True refrigerator are torn and falling off.
Correction: Repair equipment to good condition or remove from premise.
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: The ice machine is dirty and the soda nozzle holster at the bar has slime mold inside.
Correction: Clean utensil and equipment not contacting PHS/TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Drinking straws and single use towels are on the basement floor.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and at least 6" off the floor.
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at the bar handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- DRYING MOPS (repeated violation)
Observation: Mops stored in bucket.
Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.
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04/23/2014 | Routine | |
Restaurant representatives - add corrected or new information about Infusino's, 3225 Rapids Dr, Racine, WI 53404 »