| No violation noted during this evaluation. | 06/09/2015 | Re-inspection | |
- Critical: RESPONSIBILITY OF THE PERSON IN CHARGE TO REQUIRE REPORTING BY FOOD EMPLOYEES AND APPLICANTS (repeated violation)
Observation: Person in charge has not informed or required food employees to report signs, symptoms, or diagnosis of foodborne illness.
Correction: Inform food employees of the requirements to report signs, symptoms and diagnosis of foodborness illness to the person in charge. Correct By: 28-May-2015
- Critical: CLEANING PROCEDURE (repeated violation)
Observation: Food employee observed improperly washing hands by running one hand under water for 1-3 seconds. Another time the food employee improperly washed hands by leaving a glove on one hand and washing both hands for 5 seconds. Another employee washed hands then recontaminated clean hands on faucet controls.
Correction: Train food employees in proper handwashing techniques. Potential cross-contamination observed between raw animal food, hands, and ready-to-eat foods and remains uncorrected. this is imminent hazard #6 on the reinspection criteria. Correct By: 28-May-2015
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed handling raw hamburger with gloved hand, discarding glove, handle clean plates, and put on new gloves without washing hands. Inspector notified employee to wash hands, but hands were not washed with approved methods.
Correction: Wash hands after handling raw animal food with hands and before handling clean utensils or putting on new gloves to handle ready-to-eat foods. Hands may become contaminated when removing contaminated gloves. Recommended operator pre-set tongs and other utensils for indirect handling of raw animal foods. Discussed strategies for glove use, utensil use, and proper handwashing. Train all food handlers and/or obtain training for when to wash hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site) (repeated violation)
Observation: Employee observed handling cheese, hamburger, and bun with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Gloves subsequently used after discussion. Food employees and conditional employees infected with fecal-oral pathogens can shed viral and protozoan pathogens in the feces at levels up to 108 viral particles or oocysts per gram of feces. Having a high potential contamination level on the hands combined with a very low infectious dose necessary to cause infection are the reasons that FDA believes that handwashing alone is not an effective single barrier in the transmission of these fecal-oral pathogens.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: This a third consecutive repeat violation. There is a box of lemons and limes stored under two cartons of raw shell eggs in the 4-door Glenco 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. Operator moved box of lemons and lime up a shelf and the eggs down a shelf during the inspection.
- Critical: RAW ANIMAL FOODS-COOKING TEMPERATURES (corrected on site)
Observation: Raw chicken breast was cooked to a temperature of 159°F.
Correction: Cook potentially hazardous raw animal foods to the appropriate time and temperature. Adjust procedures and methods. Operator returned the chicken breast to the grill until a temperature of 179F was acheived. Greater numbers and varieties of pathogens generally are found on poultry than on other raw animal foods. Therefore, a higher temperature, in combination with the appropriate time is needed to cook these products.
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: An air break exists between the sewage system and a drain from the ice bin behind the bar. Unable to see to verify air gap on ice machine drain.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Provide a full air gap on the ice bin. Correct By: 17-May-2015
- Critical: TOXIC SUBSTANCES - SEPARATION
Observation: Beer line cleaner is stored on top of the ice machine. Scented bleach and floor polish is stored above cans of soda in the dry storage room. Boxes of cheese and chicken are stored on the floor in the walk-in cooler. A bag of breading is stored on the floor in the back of the kitchen.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Correct By: 17-May-2015
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of safe cook temperatures for raw poultry.
Correction: The person in charge shall obtain training or training materials in the areas of raw animal food so they are able to demonstrate knowledge and train employees on proper food safety practices. Correct By: 28-May-2015
- OPEN DRINK CONTAINER
Observation: There is an open can of soda on the Continental prep cooler.
Correction: Provide approved beverage container in food preparation area. Correct By: 15-May-2015
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Plywood shelf where the can opener is mounted is black from food residue soiling.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Relocate the can opener or clean and refinish the shelf so that it is nonabsorbent and more easily cleanable. Correct By: 14-Jun-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of Glenco 4-door cooler (handle and door) and Beverage Air freezer door and handles have food residue and other debris on them.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 01-Jun-2015
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Dish racks are stored on the floor to the right of the dish washing machine.
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 six inches off the floor. Correct By: 14-Jun-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Shielding has been provided to the walk-in cooler lights as required. There is an unshielded bulb in dry storage over onions, potatoes, and an open bag of breading.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 14-Aug-2015
- TOILET FACILITIES - ENCLOSED
Observation: Men's and women's toilet room doors have self-closing door mechanisms, but they are not closing the doors.
Correction: Provide and/or maintain self-closing door mechanisms on bathroom doors so that they are self -closing. Correct By: 14-Aug-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Floor underneath the fryers is heavily soiled with food residue.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 14-Jun-2015
|
05/14/2015 | Routine | |
- Critical: RESPONSIBILITY OF THE PERSON IN CHARGE TO REQUIRE REPORTING BY FOOD EMPLOYEES AND APPLICANTS
Observation: Person in charge has not informed or required food employees to report signs, symptoms, or diagnosis of foodborne illness.
Correction: Inform food employees of the requirements to report signs, symptoms and diagnosis of foodborness illness to the person in charge. Provided employee health reporting agreement fact sheet. Correct By: 17-Jan-2014
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by only washing them for 2-3 seconds instead of at least 20 seconds after handling raw eggs and raw hamburgers. Employee attempted to wash one contaminated hand by itself with the other hand gloved after handling raw fish.
Correction: Train food employees in proper handwashing techniques. Correct By: 17-Jan-2014
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling mushrooms, cheese, buns, and other ready-to-eat foods with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Employee subsequently used available gloves to handle ready-to-eat foods.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: (REPEAT) Raw shell eggs are stored above cole slaw in the Glenco cooler. There is raw meat in a tub above cheese and bread 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. Correct By: 17-Jan-2014
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Cottage cheese in salad bar is 48.4°F. Potato salad in salad bar is at 51.3F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Discard cottage cheese, potato salad, and other potentially hazardous foods which have been above 41F for more than 4 hours or for an unknown amount of time. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 41F to 135F too long. Pathogens that may be present in or on the food which grow may prevent foodborne illness. Some toxins which may form are heat stable and are not destroyed by cooling the food back to 41F and less or subsequent cooking.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The dishwashing machine sanitizer appears clear. No detectable level of sanitizer is found on utensils after running them through the dishwashing machine.
Correction: Operator replaced sanitizer with a new jug, primed unit, and verified operation at 50 ppm chlorine.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of safe cook temperature for raw fish or proper safe cooling procedures.
Correction: The person in charge shall obtain training or training materials in the areas of cooking and cooling potentially hazardous foods so they are able to demonstrate knowledge and train employees on proper food safety practices.
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for chili in walk-in cooler. Chili prepared earlier today is cooling in a deep, covered, plastic container.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Operator transferred chili to a shallow, uncovered, metal pan during inspection.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items. Correct By: 24-Jan-2014
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink behind bar.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 17-Jan-2014
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying. Operator has a cloth towel hanging which may not be reused for drying hands.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 17-Jan-2014
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on pizza prep cooler.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 17-Jan-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The box of potatoes and bag of breading mix are stored on the floor in the rear room. The boxes of pollock are stored on the floor in the walk-in cooler.
Correction: Store all food items 6 inches above the floor. Correct By: 17-Jan-2014
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The Glenco cooler is not cleaned on a frequent basis inside.
Correction: Clean all equipment on a routine basis to prevent accumulation of food residues. Correct By: 24-Jan-2014
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in the walk-in cooler are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 31-Jan-2014
- CATEGORY ASSIGNMENT
Observation: Food establishment is operating beyond their current food permit category assignment. Facility has over 50 seats, salad bar and self-service soups, self-service soups and salad bar are out for more than four hours on Fridays, facility has raw meat, foods are cooled and reheated, and pizzas are delivered.
Correction: Reduce current operation to meet current license restrictions or modify your current license and pay applicable fees to the department. All food code requirements for the new risk category shall be met before moving from one category to another. Difference in moderate and complex restaurant fees for 2013-2014 are $210.00, payable to "Department of Health Services, Food Safety & Recreational Licensing, PO Box 2659, Madison, WI 53701." Correct By: 17-Feb-2014
|
01/17/2014 | Routine | |
Restaurant representatives - add corrected or new information about Lawrence's Pub & Eatery, 46 E Main St, Benton, WI 53803 »