- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands before or after making bread.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (repeated violation)
Observation: Employee observed handling and preparing bread with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth used for wiping counters stored on counter and not in sanitizing container.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
|
05/12/2015 | Re-inspection 2 | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands before or after making bread.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (repeated violation)
Observation: Employee observed handling and preparing bread with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (repeated violation)
Observation: Raw animal foods are stored in same container or stacked atop one another in same container in walk-in cooler.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.
- Critical: COOLING (repeated violation)
Observation: Gravy in the walk-in cooler is not cooling properly and is at 44.6°F after 24 hours.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours.
- Critical: PHF/TCS, HOT HOLDING (repeated violation)
Observation: Tika Masala on the stove is hot held at 120°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Chicken breast in the True refrigeration unit is cold held at 51°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Gravy and pre-cooked meats in the walk-in cooler are improperly date marked. No date marking present.
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.
- DEMONSTRATION OF KNOWLEDGE (repeated violation)
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of food safety: Temperatures, Food storage and Sanitation.
Correction: The person in charge shall obtain training or training materials in the areas of Food Safety and Sanitation so they are able to demonstrate knowledge and train employees on proper food safety practices.
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH (repeated violation)
Observation: Person in charge is unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY (repeated violation)
Observation: Cloth towels used for covering foods in the walk-in or cook area is not food grade.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS (repeated violation)
Observation: Food thermometer not calibrated properly. Stem type thermometer at 20 degrees F.
Correction: Food temperature measuring devices shall be calibrated to manufacturers specifications.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Bulk food containers, prep counters and cutting boards are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER (repeated violation)
Observation: Working containers of glass cleaner are not labeled with contents.
Correction: Label working containers.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Food items: gravies, meats, pre-cooked products in all of the refrigeration units were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Bulk spices stored in unlabeled containers.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth used for wiping counters stored on counter and not in sanitizing container.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST (repeated violation)
Observation: The spices, rice and food on the floor in the store room are stored in an area subject to splash and environmental contaimination..
Correction: Store food in areas not exposed to splash, dust, or other contamination.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: The cutting boards in the kitchen are deeply scored and discolored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - CLEANED BEFORE AND AFTER USE (repeated violation)
Observation: The ware wash sinks are not cleaned before use.
Correction: Clean warewashing machine
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AT LEAST EVERY 24 HOURS (repeated violation)
Observation: The ware washing sinks and the dish machine in the kitchen are not cleaned at least every 24 hours.
Correction: Clean warewashing machine and components or the compartments of warewashing sinks at least every 24 hours.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS (repeated violation)
Observation: Single-use or single-service #10 cans and plastic buckets were observed being reused.
Correction: Discard single-use and single service articles after initial use.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS (repeated violation)
Observation: Food−contact surfaces of cook equipment h and food prep counters have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Non-food contact surfaces of cook equipment, storage shelves in the kitchen and store room and the exterior of the chest freezer are soiled with grease, dust and debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED (repeated violation)
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (repeated violation)
Observation: Linens and single service items stored on the floor or in a pile in the 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.
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Lights located in the storage room are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED (repeated violation)
Observation: The insect control device (fly strip) is located over the food prep area.
Correction: Remove or relocate this device so that it is not over any food prep area.
- INTENSITY - LIGHTING (repeated violation)
Observation: The light intensity in the food prep area is less than 50 foot candles.
Correction: Provide the correct lighting intensity in all work and storage areas. Replace non-functioning light bulbs.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: The floor tiles in the food prep area are cracked.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace cracked floor tiles.
- STORING MAINTENANCE TOOLS (repeated violation)
Observation: Mops and brooms are improperly stored on the floor by the utility sink.
Correction: Remove maintenance tools from areas that can contaminate food, equipment, linens, single-use or single service articles.
|
03/17/2015 | Follow Up | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before or after making bread.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling and preparing bread with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat foods: tomatoes stored under raw shelled eggs 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.
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER
Observation: Raw animal foods are stored in same container or stacked atop one another in same container in walk-in cooler.
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.
- Critical: COOLING
Observation: Gravy in the walk-in cooler is not cooling properly and is at 44.6°F after 24 hours.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours.
- Critical: PHF/TCS, HOT HOLDING
Observation: Tika Masala on the stove is hot held at 120°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING
Observation: Chicken breast in the True refrigeration unit is cold held at 51°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Gravy and pre-cooked meats in the walk-in cooler are improperly date marked. No date marking present.
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.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of food safety: Temperatures, Food storage and Sanitation.
Correction: The person in charge shall obtain training or training materials in the areas of Food Safety and Sanitation so they are able to demonstrate knowledge and train employees on proper food safety practices.
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH
Observation: Person in charge is unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Cloth towels used for covering foods in the walk-in or cook area is not food grade.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS
Observation: Food thermometer not calibrated properly. Stem type thermometer at 20 degrees F.
Correction: Food temperature measuring devices shall be calibrated to manufacturers specifications.
- FOOD CONTACT SURFACES - SOILED
Observation: Bulk food containers, prep counters and cutting boards are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Working containers of glass cleaner are not labeled with contents.
Correction: Label working containers.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Food items: gravies, meats, pre-cooked products in all of the refrigeration units were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Bulk spices stored in unlabeled containers.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on counter and not in sanitizing container.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST
Observation: The spices, rice and food on the floor in the store room are stored in an area subject to splash and environmental contaimination..
Correction: Store food in areas not exposed to splash, dust, or other contamination.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: The cutting boards in the kitchen are deeply scored and discolored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - CLEANED BEFORE AND AFTER USE
Observation: The ware wash sinks are not cleaned before use.
Correction: Clean warewashing machine
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AT LEAST EVERY 24 HOURS
Observation: The ware washing sinks and the dish machine in the kitchen are not cleaned at least every 24 hours.
Correction: Clean warewashing machine and components or the compartments of warewashing sinks at least every 24 hours.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
Observation: Single-use or single-service #10 cans and plastic buckets were observed being reused.
Correction: Discard single-use and single service articles after initial use.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of cook equipment h and food prep counters have encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of cook equipment, storage shelves in the kitchen and store room and the exterior of the chest freezer are soiled with grease, dust and debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Linens and single service items stored on the floor or in a pile in the 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.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in the storage room are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED
Observation: The insect control device (fly strip) is located over the food prep area.
Correction: Remove or relocate this device so that it is not over any food prep area.
- INTENSITY - LIGHTING
Observation: The light intensity in the food prep area is less than 50 foot candles.
Correction: Provide the correct lighting intensity in all work and storage areas. Replace non-functioning light bulbs.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The floor tiles in the food prep area are cracked.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace cracked floor tiles.
- STORING MAINTENANCE TOOLS
Observation: Mops and brooms are improperly stored on the floor by the utility sink.
Correction: Remove maintenance tools from areas that can contaminate food, equipment, linens, single-use or single service articles.
|
03/10/2015 | Routine | |
- HAND DRYING PROVISION (corrected on site)
Observation: The towel dispenser at the kitchen handwash sink is empty.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
|
12/03/2014 | Routine | |
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate. Correct By: 02-Apr-2014
|
04/16/2014 | Follow Up | |
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate. Correct By: 02-Apr-2014
|
03/26/2014 | Routine | |
Restaurant representatives - add corrected or new information about Taj Mahal, 5114 S 108 St, Hales Corners, WI 53130 »