- Critical: TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED (corrected on site)
Observation: Employee allergy medicine is stored on a ledge, above coffee pots, in the waitress station.
Correction: Label all employee medicine and properly store the medicine to prevent contamination of food and equipment.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Ice cubes are observed in the sink basin of the cook line handwashing sink.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Pans are stored in the handwashing sink near the three compartment sink.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: A spoon and spatula are stored in the bakery prep room handwashing sink.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Coffee is observed in the basin of the waitress station handwashing sink.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- OPEN DRINK CONTAINER (corrected on site)
Observation: A coffee cup, without a cover, was observed in the waitress station area.
Correction: Provide approved beverage container in food preparation area.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (corrected on site) (repeated violation)
Observation: Bulk containers of bakery ingredients 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.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Tong handles are in contact with leafy greens in the salad make-table.
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.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (corrected on site) (repeated violation)
Observation: A ventilation hood filter is missing above the flat top grill.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: There is ice build up in the ice cream freezer at the far end of the cook line.
Correction: Repair equipment to good condition or remove from premise.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (corrected on site) (repeated violation)
Observation: A ventilation hood filter is missing above the grill.
Correction: Repair equipment to good condition or remove from premise.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The underside of the table top mixer is soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: There are multiple small holes in the walls of the warewashing area.
The walls are no longer easily cleanable in the food preparation area near the ice machine.
Correction: Maintain the physical facilities so they are in good repair at all times. All wall surfaces should be smooth, durable, easily cleanable, and non-absorbent.
- USING DRESSING ROOMS AND LOCKERS (corrected on site)
Observation: An employee's cell phone and keys are stored on a ledge, above coffee pots, in the waitress station.
Correction: Provide lockers for employees and instruct employees to use lockers for storage of their personal clothing and possessions.
|
06/01/2015 | Routine | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands before putting on gloves.
Correction: Wash hands prior to putting on gloves.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Eggs are stored above a bucket of noodles.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: COOLING (corrected on site)
Observation: Taco meat in the walk-in cooler is not cooling properly and is at 107°F after 2 hours.
Correction: Adjust method or procedures to 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.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Tar tartar sauce in the make table is cold held at 44°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: The food contact surfaces of food storage containers are cracked.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- FOOD CONTACT SURFACES - SOILED
Observation: The ice machine and the ice ban is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Flour is stored in an 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.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (corrected on site)
Observation: Employee drinks are not separated from food prep areas.
Correction: Separate employee drinks from food and food preparation areas.
- PROPER COOLING METHODS - IN EQUIPMENT
Observation: Taco meat in the walk-in cooler is cooling in a covered container.
Correction: Provide containers that facilitate heat transer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The can opener blade is not maintained in good repair.
The front left wheel is missing from the grill. The grill is supported by a milk crate.
The compressor, on the pie display case, is not working properly.
Correction: Repair equipment to good condition or remove from premise.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: The ventilation filters above the grill have an accumulation of grease droplets forming.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: A box of cups is stored on the floor in the basement.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: Various floor and wall surfaces are damaged throughout the facility.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The wall corner by the donut fryer is dirty.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
|
03/21/2014 | Routine | |
Restaurant representatives - add corrected or new information about Pine Cone Restaurant, 665 W Linmar Ln, Johnson Creek, WI 53038 »