- FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES (repeated violation)
Observation: Water temperature for the sanitization rinse in the high temperature warewashing machine is not registering on irreversible temperature strip. 3 compartment sink was set up on site for sanitizing.
Correction: Adjust the water temperature so the hot water is between 160 and 194 °F. or have the unit serviced immediately. Food establishment shall cease operations unless alternative warewashing is available.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: 3 compartment sink in kitchen is not maintained in good repair. Left compartment of sink is leaking onto the floor below.
Stainless steel top of Continental Freezer is not secured in place.
Correction: Repair equipment to good condition or remove from premise. Correct By: 07-Mar-2016 Correct By: 11-Mar-2016
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03/31/2016 | Re-inspection | |
- FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES (repeated violation)
Observation: Water temperature for the sanitization rinse in the high temperature warewashing machine is not registering on irreversible temperature strip. 3 compartment sink was set up on site for sanitizing.
Correction: Adjust the water temperature so the hot water is between 160 and 194 °F. or have the unit serviced immediately. Food establishment shall cease operations unless alternative warewashing is available.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: 3 compartment sink in kitchen is not maintained in good repair. Left compartment of sink is leaking onto the floor below.
Stainless steel top of Continental Freezer is not secured in place.
Correction: Repair equipment to good condition or remove from premise. Correct By: 07-Mar-2016 Correct By: 11-Mar-2016
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03/11/2016 | Follow Up | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Cut ham, cut tomatoes, homemade dressing in prep cooler are missing date mark. Items were date marked on site.
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. Correct By: 29-Feb-2016
- TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED (corrected on site)
Observation: Pancake batter using time as a public health control for 4-hours is not properly marked or identified with a discard time. Pancake batter was labeled on site for 4 hour discard.
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.
- FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES
Observation: Water temperature for the sanitization rinse in the high temperature warewashing machine is not registering on irreversible temperature strip. 3 compartment sink was set up on site for sanitizing.
Correction: Adjust the water temperature so the hot water is between 160 and 194 °F. or have the unit serviced immediately. Food establishment shall cease operations unless alternative warewashing is available.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Bottles of liquid on grill line are stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Correct By: 29-Feb-2016
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloth used for wiping counters stored on countertop at waitress station.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Correct By: 29-Feb-2016
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: 3 compartment sink in kitchen is not maintained in good repair. Left compartment of sink is leaking onto the floor below.
Stainless steel top of Continental Freezer is not secured in place.
Correction: Repair equipment to good condition or remove from premise. Correct By: 07-Mar-2016 Correct By: 11-Mar-2016
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The vegetable prep sink is not maintained in good repair. Waste pipe is missing.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 08-Mar-2016
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02/29/2016 | Routine | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before putting on gloves, between contact with shell eggs and ready-to-eat foods.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 04-Feb-2015
- Critical: PHF/TCS, COLD HOLDING
Observation: Food items in expo prep cooler (top) are cold held at 44F. Items in stand up cooler next to ice cream station are cold held at 44F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 04-Feb-2015
- Critical: FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME (repeated violation)
Observation: Sanitization rinse in high-temperature dishmachine does not register on the irreversable temperature indicator.
Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F. Temporarily use 3 compartment sink for proper sanitizing until dishwasher is serviced and in working order. Correct By: 04-Feb-2015
- TIME AS A PUBLIC HEALTH CONTROL - PLAN APPROVAL AND PROPER METHODS
Observation: Time as Control plan is not followed as written - no time stamp on batter. Employee indicated batter is put back in cooler after breakfast time, which is not allowed.
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. Correct By: 04-Feb-2015
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The microwaves on cook lines are not cleaned on a frequent basis. Accumulation of food debrid noted on each microwave.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 16-Feb-2015
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02/04/2015 | Routine | |
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The gaskets for the reach in coolers on the office end of cook line are in disrepair or missing and the doors are not closing completely.
Correction: Replace and repair the gaskets so the doors close properly and to maintain temperature and that the physical facilities are in good repair at all times. Correct By: 13-Feb-2014
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02/10/2014 | Follow Up | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands after touching clothing (back of pants, shirt) prior to returning to cook's line to cook.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling cooked breakfast sandwiches 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: 06-Feb-2014
- Critical: COOLING
Observation: The country gravy (made on 2/6/14) in the walk in cooler is not cooling properly and was at 90°F after two hours and at 83 degrees at conclusion of inspection.
Correction: Properly cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Keep the gravy loosely covered to promote proper cooling temperatures/time. Correct By: 06-Feb-2014
- Critical: FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME
Observation: Sanitization rinse in high-temperature dishmachine does not register on the irreversable temperature indicator.
Correction: Contact service company to repair/adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F. Until repaired, manually sanitize equipment/utensils by fully immersing the racks/utensils in sanitizer compartment sink. Correct By: 06-Feb-2014
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The gaskets for the reach in coolers on the office end of cook line are in disrepair or missing and the doors are not closing completely.
Correction: Replace and repair the gaskets so the doors close properly and to maintain temperature and that the physical facilities are in good repair at all times. Correct By: 13-Feb-2014
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02/06/2014 | Routine | |
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