Critical: PHF/TCS, COLD HOLDING (corrected on site) Observation: Cut tomatoes in a tray of ice is cold held at 50°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Tomatoes had only been out for a half hour. They were put back in the refrigerator. Explained that they should be kept in the refrigerator or kept in touch with the ice.
Critical: RTE/PHF-TCS PROPER DATE MARKING Observation: A container of sliced turkey in the True refridgerator is 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.
09/01/2015
Routine
FOOD LABELS - PROVIDED Observation: Packaged ENCHILADA SOUP is not labeled.
Correction: Packaged foods shall be labeled as required by law.
EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED Observation: WHITE SHELVING UNDER TABLES IN THE BAKERY AREA ARE IN POOR CONDITION AND MUST BE REPAIRED OR REPLACED WITH APPROVED MATERIALS SO THAT ALL SURFACES ARE EASILY CLEANABLE.
Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.
THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT Observation: Thermometer in FRONT COOLERS ARE not properly located.
Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit.
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