- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands before putting on gloves to handle ready to eat food.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed chopping ready-to-eat lettuce with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Fried tacos is cold held at [ 58]°F in small fryer prep cooler. During inspection staff decided to use time instead for this item. At time of inspection a time and date was placed on container to indicate when put in the cooler and remaining items will be disguarded after 4 hours.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: Steak, rice, chicken wings gyro, and fish improperly date marked. All these potentially hazardous food should have a date mark indicated when they were placed in the cooler. If item was previously in the freezer re-date when it is placed in the cooler.
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.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: Rice and beans in walk-in cooler noted without a date mark.
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.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: Noted that water temperature at handwashing sink takes a long time before it reaches 85 F. Staff stated that the back sink is currenlty being used for handwashing. This plumbing issue should be addressed so that handwash sink is working properly making hot water available for handwashing at all times.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.
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01/12/2015 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Ground beef and rice in 2 door cooler, and beans in the walk in noted without any date marking.
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.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS (repeated violation)
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
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03/19/2014 | Routine | |
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