- Critical: PHF/TCS, COLD HOLDING
Observation: The following temperatures were taken in the California Pizza Prep Cooler (39°F ambient): cooked shallots-47°F (not cooled properly), sausage-46°F, pepperoni-48°F. The following temperatures were taken in the Vegetable Prep Cooler (41°F ambient): rice top layer-48°F, gnocchi top layer-53°F. The following temperatures were taken in the Large Pizza Prep Cooler (41°F ambient): Bolognese sauce-47°F, cut tomatoes-50°F, chicken top layer-45°F, sauteed onions-45°F. Manager voluntarily discarded items that were out of temperature during the inspection. Items that were in their cooling process were moved to the walk-in cooler. Pre-portioned items that are stored in the prep coolers shall be cold before being placed in the prep cooler. Discussed options for maintaining temperature at or below 41°F: placing lids on cambros in prep coolers, putting less pre-portioned items in the prep cooler cambros, adjusting units, replacing gaskets, cleaning gaskets. Manager adjusted the temperatures on all units during the inspection.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 30-Apr-2015
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: Quat sanitizer measured 0ppm in kitchen 4-compartment sink and sanitizer buckets. Appeared that sanitizer delivery system was not working properly. Manager stated that sanitizer will be hand poured until EcoLab services unit. EcoLab is expected to service unit in the evening.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 30-Apr-2015
- PROPER COOLING METHODS - CRITERIA
Observation: Cooked shallots (47°F) were being cooled in the California Pizza Prep Cooler top. Other cooked vegetables were also being cooled in the prep cooler top.
Correction: Allow potentially hazardous food to cool completely before placing in prep coolers. Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 30-Apr-2015
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Knives and food debris noted in the handsinks during the inspection.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. A handwashing sink may not be used for purposes other than handwashing. Correct By: 30-Apr-2015
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: Floor tile grout was missing and/or degraded in kitchen areas.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
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04/23/2015 | Routine | |
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