- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling ready to eat foods with bare hands. These items include: hamburger buns, slicing lettuce and cucumbers for salad and garnishing salad with shredded cheese. Employee was stopped and bare hand contact was reviewed with employee. Employee is now washing hands and utilizing single use gloves and tongs for ready to eat foods. Retrain employees to utilize single-use gloves or utensils to avoid bare hand contact with ready to eat foods. Bare Hand Contact Training Guide sheet was provided to management to review with staff.
Correction: Retrain employees to use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 16-Dec-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Various food items in the cookline prep cooler and salad bar were held above 41F. In the cookline prep cooler, the sliced turkey was individually packaged into portions where the bottom layer was at 41F and the top layer was at 43F. The diced and sliced tomatoes on the top portion of the cookline cooler was cold held at 43F and 44F, respectively. In addition to the top area of the cooler, portioned cups of sour cream was also stored. The bottom layer of the portioned sour cream was at 41F, the middle 43F-45F, and the top layer was at 47F-51F. Underneath the cookline cooler, on the bottom shelf, hamburger was held at 44F, cubed grilled chicken at 47F, and grilled chicken breast at 48F. According to operator, all food items were moved to the prep cooler from last night. The containers housing the tomatoes and vegetables were all in doubled pans and this was done to prevent freezer burn. After discussion with operator, the top layer of sliced turkey, diced and sliced tomatoes were moved to the walk in cooler to cool back down to 41F. Operator discarded portioned sour cream from the middle and top layer. Operator will ensure that hamburger is cooked to proper cooking temperatures of 155F or more. Operator voluntarily discarded cubed chicken and grilled chicken breasts. Cooling unit was turned down slightly, ambient temperatures dropped from 44 to 42 in 30 minutes. Continue to adjust cooler to maintain a consistent temperature at or below 41F prior to any addition of PHF/TCS foods. Holding Temperature log was provided to operator to monitor cooler temperatures for 3-weeks and submit records to OCPHD for review.
In the Salad Bar cooler, the diced eggs, ham, and sliced turkey was cold at 43F-45F. It was discovered that there are 2 switches to the unit, one controls the heating element for the soups and other for the cooling unit. The cooling unit switch was never turned on. The food products were moved to the walk in cooler to cool back down. After 30 minutes, food items were cooled down to 39F. Recommended that more ice be placed in the salad bar so that ice covers containers to the fill line for effective cold holding. Retrain employees to ensure unit is turned on at the start of the day and is iced accordingly up to the fill line of the Lexon containers.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 16-Dec-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Cubed chicken, diced ham, gravy, full pan of roast beef in the prep coolers were not date marked. Adjust date marking system so that all food items that are TCS/PHF are date marked not to exceed 7-days and carried over to the prep coolers. Kitchen operator was unsure of date marking system. Retrain employees to better implement and understand the date marking system. Date Marking Training Sheet was provided to operator to assist in training employees.
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: 16-Dec-2015
- Critical: TOXIC SUBSTANCES - SANITIZER CRITERIA (corrected on site)
Observation: The cookline sanitizer utilizing bleach tested at greater than 200 ppm. Operator was instructed to make a new batch of sanitizer with correct concentration of 100 ppm. Establish a procedure, retrain employees and obtain test strips to ensure that correct concentration is being achieved.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Correct By: 16-Dec-2015
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12/09/2015 | Routine | |
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