- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling panini with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 08-Jun-2015
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Mashed potatoes in McCall cooler are cold held at 46°F. Cooked noodles in McCall cooler are cold held at 45F. Dill sauce in the top of the Continental cooler are cold held at 53F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Note: all sauces were removed from the top of the Contental cooler and temperature of McCall cooler is being monitored and adjusted. Correct By: 08-Jun-2015
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Corned beef in True prep cooler date 5/31 and Quesa rice in Leer walk-in cooler dated 5/31 has exceeded their date mark and have been held beyond 7-day time frame.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Correct By: 08-Jun-2015
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: Spray bottles of Orange Cleaner stored on top of Continental prep cooler and also next to the sliced almonds spices on the prep line.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Correct By: 08-Jun-2015
- FOOD CONTACT SURFACES - SOILED (corrected on site) (repeated violation)
Observation: Splash guard for ice machine in kitchen is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 08-Jun-2015
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER (corrected on site)
Observation: 2 working containers (spray bottles) of Orange Cleaner not labeled with contents. Keystone Sanitizer poured into Apple Cidar bottle container at bar and connected to dish machine sanitizer line.
Correction: Label working containers. Correct By: 08-Jun-2015
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate. Correct By: 15-Jun-2015
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Prep line cutting boards on prep line coolers and white cutting boards on the line are excessively scored and holding stains.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 22-Jun-2015
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: There is debris accumulation on the bottom of the bin used to store the clean utensils.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 15-Jun-2015
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The hot water at the right handwashing sink at the bar is leaking and is not maintained in good repair.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 22-Jun-2015
|
06/08/2015 | Routine | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands before putting clean dishes away and beginning work in the kitchen.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 21-Apr-2014
- Critical: PHF/TCS, COLD HOLDING
Observation: Several of the coolers in the kitchen including the Coldtech, Continental, McCall and prep line coolers were observed to be holding foods at a temperature greater than 41F. (See temperatures in food temperatures section). Note: all potentially hazardous food from the prep line cooler was moved to the McCall cooler on 4/20 when kitchen staff identified cold holding temperature with prep line cooler. Remaining foods in bottom of prep line cooler are held on ice.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 21-Apr-2014
- 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: 05-May-2014
- FOOD CONTACT SURFACES - SOILED (corrected on site)
Observation: There are a few plastic food bins stored on the clean storage rack that are visibly soiled. Note: dirty bins were returned to the warewashing area to be cleaned.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 21-Apr-2014
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Frozen hamburger patties in the small chest freezer in the kitchen were observed to be unwrapped or uncovered. Note: verify all foods in coolers are covered at all times.
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: 05-May-2014
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: The middle cutting board at the main prep line is excessively scored and holding stains.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 05-May-2014
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: Hood filters and hood system have an accumulation of dust and grease and need to be cleaned on a more frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 05-May-2014
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: There is spilled food debris on the inside ledge of the small chest freezer.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 05-May-2014
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (repeated violation)
Observation: Clean plastic Pepsi drink glasses at the bar and plastic bins on the storage rack in the kitchen are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 05-May-2014
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Single service hinged to-go containers are improperly stored upright on the shelf above the small G.E. cooler and also above the main prep line.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored inverted in a clean dry location, not exposed to contamination and off the floor. Correct By: 05-May-2014
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION
Observation: It was observed that eating utensils are stored or displayed in Sterilite container with handles and eating portion of utensil stored in the same direction where the food or lip contact surface could be contaminated when handled.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface. Correct By: 05-May-2014
|
04/21/2014 | Routine | |
Restaurant representatives - add corrected or new information about Mikey's Neighborhood Bar & Grill, 3018 Village Park Dr, Plover, WI 54467 »