- Critical: RAW ANIMAL FOODS-COOKING TEMPERATURES (corrected on site)
Observation: Gyro cone was found holding on spit at 121°F and machine turned off.
Correction: Cook potentially hazardous raw animal foods to the appropriate time and temperature. Gyro cone must be cooked continuously and to a temperature of 155F.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Multiple items found without 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. Any item that will be in the establishment for more than 24 hours must have a date mark.
- TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED
Observation: Egg mix using time as a public health control for 4-hours is not properly marked or identified with a discard time.
Correction: Food items shall be marked or otherwise identfied with a time that is 4-hours past the point in time when the food was removed from temperature control. Discard food item.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A SHC test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- FOOD CONTACT SURFACES - SOILED (corrected on site)
Observation: Can opener is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 3/1/2015. Pete showed me an email showing he has taken serv safe course, but is waiting for certificate in the mail. Correct By: 01-Mar-2016
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site)
Observation: The pancake mix and panko were stored on the floor in the dry storage area.
Correction: Store all food items 6 inches above the floor.
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink is not non-hand operated or is operating incorrectly.
Correction: Employee handwashing sinks shall be non hand operated. Install wrist blades.
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01/29/2016 | Routine | |
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days of opening.
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09/15/2015 | Re-inspection | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling bananas slices with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Sausage patties and gravy were hot held below 135°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Foods were reheated to 165F and water added to steam table.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: West prep cooler was holding at 59°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. All PHF above 44F were discarded.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of internal cook temperatures.
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices.
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH
Observation: Employees were unable to demonstate knowledge regarding employee illness signs and symptoms.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for salads made from ingredients stored at an ambient temperature.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days of opening.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Utensils stored with handles down in the food in the flour and sugar bins.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- HANDWASHING SIGNAGE (corrected on site)
Observation: No handwashing signage provided at bathroom handwashing sinks.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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09/10/2015 | Routine | |
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Correct By: 13-Nov-2015
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: There is one missing ceiling tile in the kitchen.
Correction: Replace ceiling tile with an approved smooth and easily cleanable material. Per Pete Tourlis, owner, this has been ordered and should arrive by Friday.
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08/13/2015 | Pre-inspection | |
Restaurant representatives - add corrected or new information about Meli Cafe, 1158 Prairie Dr, Racine, WI 53406 »