- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling ready-to-eat food (cabbage) with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Corrected during inspection. Employee put on gloves.
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES
Observation: Single-use gloves are not discarded between handling raw fish and sprinkling spices on fish. Bare hand used to handle raw beef and then used to add seasonings to beef.
Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. May also use utensils to add spices/seasonings, instead of gloved or bare hands.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Sauteed mushrooms on grill are hot held at 123°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Reheat to 165 degrees F and hot hold at 135 degrees F or above.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Cheddar, brat, beef, hamburger patty in 2 door prep top cooler at cookline are cold held at 54, 54, 53, 55°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Adjust unit or call for service. Do not use until proper temperatures are maintained. Corrected during inspection. Operator relocated foods to other cooler.
- Critical: DATE MARKING - DISPOSITION
Observation: Some food items in walk in coolers have exceeded the date marks. These include lamb gravy, queso, alfredo, other sauces.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Corrected during inspection. Operator discarded foods.
- 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: Adjust exposure time/clean nozzles, check final rinse temperature to ensure hot water sanitization rinse is such that the equipment and utensils reach a minimum surface temperature of 160°F. Operator checked nozzles and called for service. Do not use this machine until proper temperature is provided. Note: facility has 2nd dishmachine.
- VARIANCE OBTAINED FOR SPECIAL PROCESSES
Observation: There is no documentation of an approved variance and HACCP plan for reduced oxygen packaging. Facility currently pakages raw meats, cooked meats, cooked mushrooms, and other cooked items using a reduced oxygen packaging process.
Correction: Submit a variance application and HACCP plan to the sanitarian for review. Sanitarian will review first and then send to Central Office for final approval/denial. If approved, a copy of the approved variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the State. For items already packaged: if datemarked 7 days or more, discard. If datemarked 7 days or less, open packages and remove food.
- CONSUMER ADVISORY
Observation: The consumer advisory on menu is missing the required language and asterisks identifying menu item served undercooked.
Correction: Provide a proper consumer advisory for animal foods served in a raw or undercooked condition. Recommend increases the font size so the advisory is more easily readable.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site) (repeated violation)
Observation: Handwashing sink observed to be blocked by garbage can during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Corrected during inspection. Operator moved garbage can.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Scoop for mashed potatoes was improperly stored in a container at ambient temperatures.
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.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters and food contact surfaces stored on prep tables, prep coolers.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution between uses.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Domestic vacuum package/sealer machine is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service. Note: facility has other equipment that appears to be commercial is used for reduced oxygen packaging. This other equipment may be approved through the variance process.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS
Observation: Single-use or single-service articles are being stored in on floor in basement.
Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination. Store at least six inches above the floor and avoid areas underneath exposed sewer lines.
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12/16/2015 | Routine | |
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