- Critical: CLEANING PROCEDURE (repeated violation)
Observation: Food employee observed improperly washing hands by washing hands and then turning off the faucet with clean hands.
Correction: Train food employees in proper handwashing techniques. The proper technique is posted by the sink to follow. Hands should be dried with a single-use paper towel. Use the towel to turn off the faucet to prevent re-contamination of hands. Correct By: 27-Jan-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Sliced tomatoes and ranch dressing in the sandwich prep area are cold held at 44°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. The employee turned down the cooler and Ford Appliance was called during the inspection. They cleaned the dust accumulations from the coils on the sandwich unit. The sliced tomatoes were discarded during the inspection. Discard all potentially hazardous foods held above 41F for more than four hours or for an unknown amount of time.
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: The tuna salad in the sandwich prep area has exceeded its date mark use of 7 days.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date. It is important to remember that the 7 day date marking includes the day of preparation. This was corrected during inspection by the tuna salad on the sandwich line being discarded and replaced with new salad made this morning. Correct By: 26-Jan-2015
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: Crossaints being used for customers are stored next to dry erase board chemicals.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. This was corrected during the inspection by the dry erase board chemicals were moved to the front area storage cupboards. Correct By: 26-Jan-2015
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of proper reheating temperatures, refrigerated cold holding temperature, employee health policy, and contact time of sanitizer solution.
Correction: The person in charge shall obtain training or training materials in the areas of employee health, temperatures, and sanitizer use so they are able to demonstrate knowledge and train employees on proper food safety practices. Correct By: 29-Jan-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloth used for wiping counters in front food preparation area are left sitting wet on the counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. This was corrected by a sanitizer bucket being made and used. Correct By: 26-Jan-2015
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING (corrected on site)
Observation: The ice machine is improperly cleaned. There was visible black and pink mold residue.
Correction: Clean utensil and equipment any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications. This was corrected during the inspection by Ford Appliance being called and arriving to clean the unit. Correct By: 26-Jan-2015
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean utensils are being stored or stacked without being air-dried. Several plastic food pans had visible water on them and stacked together in the back dish area.
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 30-Jan-2015
- 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. Correct By: 29-Jan-2015
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at the pre-wash/handwashing sink in the back prep area and in the employee restroom.
Correction: Provide handwashing signage at all handwashing sinks used by food employees. Currently the pre-wash sink is allowed for a handwash sink in the back prep area, but if there was a change of ownership a separate handwash sink would need to be installed. Correct By: 29-Jan-2015
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The walk-in cooler units have visible dust accumulations on the condensor coils.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 02-Feb-2015
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01/26/2015 | Routine | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by shutting off water with clean hands instead of with a barrier such as a paper towel.
Correction: Train food employees in proper handwashing techniques. Let water run until hands are dried, then use a paper towel or other suitable barrier to turn off water and prevent potential cross contamination from faucet handles. Correct By: 02-Dec-2013
- TOXIC SUBSTANCES - SANITIZER CRITERIA (corrected on site)
Observation: DeVere QD II used above 200 ppm in the food establishment is not approved. Measured amount in wiping cloth bucket was significantly above 500 ppm.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Concentration in excess or CFR requirements may be toxic.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Spoon for meatballs is stored in a plastic container of sanitizer with buildup of food particles. Operator indicated spoon is changed daily.
Correction: Store in-use utensils in the food item with handle extended, or use a clean spoon every four hours, or used another approved method. Particles of food in the sanitizer solution may inhibit the effectiveness of the sanitizer. Correct By: 02-Dec-2013
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Hamilton Beach warmer with meatballs is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service. Replacement equipment must be ANSI certified, such as NSF equipment designed for commercial use. Correct By: 02-Dec-2014
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12/02/2013 | Routine | |
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