- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Pasta salad and cream cheese spread in salad bar are cold held at 46-51°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Discarded.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: Surfaces on the cookline are not sanitized after cleaning with soap and water.
Correction: Clean and sanitize all utensils and equipment before contact with food.
- TIME AS A PUBLIC HEALTH CONTROL - PLAN APPROVAL AND PROPER METHODS
Observation: No time as a public health control plan is available for review or processes were observed that indicates a food was not properly prepared before using time as a public health control. A European butter blend is being held at room temperature and is only being replaced once a day.
Correction: Food items out of temperature control shall be discarded and any food improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoops were improperly stored laying in the ice bin.
Correction: Store in-use utensils in the food item with handle extended or on a clean surface.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - ORIGINAL CONTAINER (corrected on site)
Observation: Single use containers behind the front counter are not stored in original container and have food contact surfaces facing up exposing them to dust, spills, etc.
Correction: Store single-use articles in their original container or use other effective means to prevent contamination.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The floor tiles in the basement surrounding the potato peeler are cracked and missing pieces.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
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04/07/2016 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: A container of cooked noodles and all desserts at the facility are not date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at the basement bathroom handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The dishwasher is leaking into a pan on the floor.
Correction: Repair equipment to good condition or remove from premise.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The exterior of the dessert prep area refrigerater is soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: Some the tiles entering the basement walk-in cooler are cracked and not easily cleanable.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
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05/19/2015 | Routine | |
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