- FOOD CONTACT SURFACES - SOILED
Observation: The can opener blade is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: The wire shelving units, in the warewashing area, are no longer smooth and easily cleanable.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Unsealed pieces of wood are used to level the wire shelving units in the walk-in cooler.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The light fixture, above the warewashing sinks, is nonfunctional.
Correction: Repair equipment to good condition or remove from premise.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Interior surfaces of the prep cooler are soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Exterior surfaces of the bulk flour container are soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Napkins and plastic clam shell containers are improperly stored on the floor in the dry storage area.
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.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: A large pipe is leaking water in the basement.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
- HANDWASHING SIGNAGE
Observation: No handwashing signage is provided at upstairs toilet room handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: Floor tiles are cracked in various areas throughout the kitchen.
Correction: Maintain the physical facilities so they are in good repair at all times.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The walk-in cooler floor and door frame are soiled.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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08/21/2015 | Routine | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands after handling raw meat with gloved hands and then removing gloves and continuing to work with food.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Any time after handling raw meats hands should be washed. Discussed.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat foods, misc. items, stored under raw beef in the walk-in cooler.
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. Beef was moved to lower shelf during inspection.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Tzaki sauce, candian bacon, and cooked itailian sausage are not 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. Items re-dated during inspection.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Some plastic containers used to store dough are cracked or chipped and no longer easily cleanable.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. Discard cracked containers.
- FOOD CONTACT SURFACES - SOILED
Observation: Large white plastice containers used to store dough while rising are visibly soiled on the interior corners.
Correction: Maintain food contact surfaces in a clean condition. Items will be washed, rinsed, and sanitized as dough is removed from them. Dough does not get placed specfically into corners.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: Electric griddle is used for warming pitas for gyros and is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: One handle for the prep cooler is broken and repaired with duct tape unit is also missing some of the plastic liners on the doors.
Correction: Repair equipment to good condition or remove from premise.
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01/17/2014 | Routine | |
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