- Critical: SAFE, UNADULTERATED & HONESTLY PRESENTED
Observation: Moldy food was noted in the walk-in cooler. The food was disposed of immediately. The shelves in the 2 door cooler were noted with many bottles of condiments and other food items that the operator stated he does not use frequently.
Correction: Discard unsafe or adulterated food items and on a more frequent basis conduct an inventory of the food items in storage. In addition, during the invetory checks discard foods that will no longer be needed. Correct By: 12-Nov-2014
- Critical: READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DATE-MARKING
Observation: Foods in the walk-in cooler and 2 door cooler were not dated.
Correction: Adjust practices to ensure that all ready-to-eat potentially hazardous foods are date marked with a date not to exceed 7-days. Correct By: 12-Nov-2014
- Critical: CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: When asked the owner showed a ServSafe card wiht an exam date of August 2011. A DHS application for CFM was provided and it was discussed that it may be expired since the application was not submited to DHS within 3 years. Owner will contact DHS regarding this issue.
Correction: Provide a Wisconsin certified food manager and post certification in the food establishment. Correct By: 05-Feb-2015
- Critical: PACKAGED AND UNPACKAGED FOOD - COVER CONTAINERS AND WRAPPINGS
Observation: Food items in the walk-in cooler and 2 door cooler were observed to be unwrapped or uncovered.
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 Correct By: 12-Nov-2014
- OTHER SOURCES OF CONTAMINATION
Observation: Many miscellaneous items (catelogs, paperwork, etc) were noted on the stainless steel tables in the kitchen. In addition, storage areas and surfaces appeared not be cleaned daily.
Correction: This kitchen is shared between Mader's Catering and Baker Maker's. As a result, the miscellaneous items must be removed and the surfaces in the kitchen must remain in a state of cleanliness. Cleaning activities can be shared between both operators, but must take place daily. Correct By: 05-Dec-2014
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: When asked the owner stated that an employee comes in once a week to clean the floor. The owner stated that he does not clean the floor daily. At the time of the inspection food and other items were noted the equipment.
Correction: This kitchen is shared between Mader's Catering and Baker Maker's and used daily. As a result, the floor in the kitchen must be cleaned daily. This activity can be shared between both operators.
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11/03/2014 | Routine | |
Restaurant representatives - add corrected or new information about Mader's Catering, 114 S John St, Kimberly, WI 54136 »