- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat leafy greens stored under raw chicken in the walk-in cooler.
Raw pork is stored above cooked noodles 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: EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR - UNSAFE
Observation: Crab legs and raw chicken are stored in grocery bags.
Correction: Grocery bags are not food grade equipment. Discard unsafe equipment and utensils.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The chlorine sanitizer in the dish machine is not being used according to EPA registed label use instructions and is at 200 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- RECORDS, CREATION, AND RETENTION - PARASITE DESTRUCTION
Observation: Freezing records are not maintained for raw or partially cooked fish served in a ready-to-eat form.
Correction: Records of parasite destruction shall be maintained for 90 calendar beyond the sale or service of fish.
- CONSUMER ADVISORY
Observation: No consumer advisory provided on the menu for the consumption of raw fish.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- TOXIC SUBSTANCES - RESTRICTION - PRESENCE AND USE
Observation: Ant and cockroach Raid is stored in the kitchen next to the bleach.
Correction: Remove unapproved toxic chemicals from premise.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Noodles and lettuce are not covered in the walk-in cooler.
Ice cream, in the downstairs chest freezer, is not covered.
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.
- FOOD CONTAMINATION PREVENTED - LINEN AND NAPKINS - USE LIMITATION
Observation: Linens are used to cover vegetables in the walk-in cooler.
Correction: Remove linens and use alternative coverings.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Containers of noodles are stored on the floor in the walk-in cooler.
Buckets of soy sauce are stored on the kitchen floor.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Food items in the dry storage area are stored under a sewer pipe and subject to contamination.
Correction: Change methods or procedures to protect foods from contamination.
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR
Observation: Wooden knife holder that is attached to the wall is not easily cleanable and is absorbent.
Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleaning, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: The make-table cutting board is scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The walk-in cooler fan cover is dusty.
Excessive grease is covering the stove top.
Excessive grease build-up on the sides of the fryer and in between adjacent equipment.
Excessive grease build-up on the vent hood filters.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION
Observation: It was observed that eating utensils are stored or displayed on a prep table where the food or lip contact surface could be contaminated.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The exterior door is not tight-fitting.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at sushi handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: Drywall is exposed near the 3 compartment sink, and near the food prep area.
Correction: Maintain the physical facilities so they are in good repair at all times.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor under most cooking equipment is soiled.
There is food debris under the make-table.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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07/25/2014 | Routine | |
Restaurant representatives - add corrected or new information about Kitcho Japanese Restaurant, 120 N Main, Fort Atkinson, WI 53538 »