- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Sour cream in front Delfield prep cooler top is cold held at 44.1°F. Taco beef is stored in kitchen prep cooler cabinet at 43.5F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Sour cream discarded. Taco beef returned to the prep cooler where other foods are holding at 41F and less. Door to prep cooler closed and may have been open by taco beef.
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Taco beef prepared last Saturday, lasagna in walk-in cooler, tuna salad in walk-in cooler, and other foods have been prepared more than 24 hours ago and are not provided with a date mark.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked. Operator date marked foods during the inspection. The growth of some bacteria, such as Listeria monocytogenes, is significantly slowed but not stopped by refrigeration. Over a period of time, this and similar organisms may increase their risk to public health in ready-to-eat foods.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE (repeated violation)
Observation: No thermometer is present for monitoring temperatures in thin mass foods. Operator's probe thermometer is for foods several inches thick.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items. Correct By: 29-Oct-2015
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Rotary slicer is visibly soiled. Can opener blade and surrounding parts are soiled, rusty, and full of metal fragments. There is a dead fly stuck to a pair of tongs.
Correction: Maintain food contact surfaces in a clean condition. Wash, rinse, and sanitize rotary slicer, can opener, and tongs within 24 hours and prior to next use.
- FOOD CONTAMINATION PREVENTED - SEGREGATION AND LOCATION OF DISTRESSED MERCHANDISE (corrected on site)
Observation: A severely dented can of mushrooms is stored above or adjacent to other food items intended for use.
Correction: Store all distressed food items in designated areas which are separate from other foods. Can moved to floor next to rear delivery door.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Flour is stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Correct By: 22-Oct-2015
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Ketchup is subject to potential contamination by storage under personal leftover food.
Correction: Change methods or procedures to protect foods from contamination. Store personal food in separate refrigeration equipment from food and beverage intended for public consumption. Correct By: 16-Oct-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Can opener mount is rusted through with holes and is no longer cleanable. There is a frying pan with duct tape around the handle which is not cleanable. This equipment is not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise. Do not use this equipment until it is repaired. Correct By: 29-Oct-2015
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
Observation: Single-use containers for food such as white plastic containers and cardboard containers for eggs was observed being reused.
Correction: Discard single-use and single service articles after initial use. Plastic fragments may contaminate food from reused plastic storage containers. Reused egg containers are not cleanable or sanitary. Correct By: 16-Oct-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of walk-in cooler shelving and walk-in cooler/freezer doors are soiled with food residue and dirt.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 29-Oct-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in rear room with ice machine are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 15-Jan-2016
|
10/15/2015 | Routine | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by touching faucet handle after cleaning hands, attempting to wash right hand only after handling raw eggs, and wiping hand on damp wiping cloth.
Correction: Train food employees in proper handwashing techniques. Handwashing is a critical factor in reducing fecal-oral pathogens that can be transmitted from hands to RTE food as well as other pathogens that can be transmitted from environmental sources. Correct By: 27-Mar-2014
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Beef gravy in steam table is hot held at 118°F, and biscuit gravy and spaghetti sauce are hot held under 135F.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Beef gravy, biscuit gravy, and spaghetti sauce were reheated to 165F and above during inspection. CDC estimates that approximately 250,000 foodborne illness cases can be attributed to C. perfringens and B. cereus each year in the United States. These spore-forming pathogens have been implicated in foodborne illness outbreaks associated with foods held at improper temperatures.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods. Operator was unable to accurately check temperature of biscuit gravy on range top due to probe's reading depth being deeper than the food in the pot.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items. Correct By: 03-Apr-2014
- FOOD CONTACT SURFACES - SOILED
Observation: Rotary slicing appliance is visibly soiled. Old food residue remains in nooks and crevices.
Correction: Maintain food contact surfaces in a clean condition. Clean and sanitize rotary slicer within 24 hours.
- TOXIC SUBSTANCES - SANITIZER CRITERIA (corrected on site)
Observation: Sanitizer in wiping cloth bucket in excess of 200 ppm used in the food establishment is not approved.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Operator remixed solution to 100 ppm during inspection.
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup (coffee cup) without cover was observed in food preparation area under the microwave, to the right of the steam table..
Correction: Provide approved beverage container in food preparation area. Drinking cup moved by operator during inspection.
|
03/27/2014 | Routine | |
Restaurant representatives - add corrected or new information about Swiss Alps Restaurant, 804 4th Ave W, Monroe, WI 53566 »