NON-FOOD CONTACT SURFACES - CLEAN Observation: Non-food contact surfaces of dunnage rack in chicken cooler are soiled with blood.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
06/10/2015
Routine
Critical: PHF/TCS, HOT HOLDING (corrected on site) Observation: Hamburger taco meat on the prep line hot held at 126°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
Critical: PHF/TCS, COLD HOLDING (corrected on site) Observation: Chopped tomatoes on the prep line is cold held at 55°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
CERTIFIED FOOD MANAGER – REQUIREMENT Observation: There is no current Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Manager informed us employees had recently taken the class to recertify.
NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY Observation: The prep line is not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
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