- Critical: WHEN TO WASH
Observation: Employee observed not washing hands when working with food. Employee would wipe finger tips off on a soiled wiping cloth.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE
Observation: Food is obtained from an unapproved source. Farm eggs are being used for egg-based menu items, omelets and breakfast egg menu items.
(CORRECTED DURING INSPECTION) Employee removed the eggs from being used and is using store-bought eggs from an approved source.
Correction: Discard foods from unapproved source. Or remove from the restaurant.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling buns, lettuce, pickles, deviled eggs with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES
Observation: Single-use gloves are not being used, nor are available for use at the facility.
Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation.
- Critical: PHF/TCS, HOT HOLDING
Observation: Split pea soup in a crock-pot is hot held at 74°F.
(CORRECTED DURING INSPECTION) Soup was reheated to 165.
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to be not easily accessible during inspection and is unavailable for proper handwashing. Boxes and other various containers are in front of the hand wash sink.
(CORRECTED DURING INSPECTION) Boxes were removed from area.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on prep table, freezer top and counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution of 100ppm chlorine.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: Whirlpool, home-style refrigerator is not ANSI certified or approved by the department. Milk is stored in the refrigerator. Crock-pots used to hot hold soups are not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
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03/31/2016 | Routine | |
Restaurant representatives - add corrected or new information about Judy's Livestock Cafe, 455 N Cecil Hwy 117 St, Bonduel, WI 54107 »