- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before or after food prep.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat (BBQ eel) stored with raw fish in the sushi 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 (Beef and chicken) are stored in same container or stacked atop one another in the 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: PHF/TCS, HOT HOLDING
Observation: Cooked chicken an cook line is hot held at 81.5°F
Correction: Maintain hot potentially hazardous foods at or above 135°F.
- Critical: PHF/TCS, COLD HOLDING
Observation: Raw shell eggs on cook line are cold held at 66.9°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: No prepared TCS foods identified with date marks.
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.
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: Cutting board (red) had dried raw meat from earlier processing on surface, present during inspection.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on ice bin in bar. Air break present.
Correction: Provide an air gap on water supply side to protect water supply.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED
Observation: Fly strip present in food prep area above prep table.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use. Remove fly strip.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of food safety (Temperatures, raw fish and parasite destruction.
Correction: The person in charge shall obtain training or training materials in the areas of food safety so they are able to demonstrate knowledge and train employees on proper food safety practices.
- RECORDS, CREATION, AND RETENTION - PARASITE DESTRUCTION
Observation: Freezing records are not maintained for raw or partially cooked fish served in a ready-to-eat form.
Correction: Records of parasite destruction shall be maintained for 90 calendar beyond the sale or service of fish.
- VARIANCE OBTAINED FOR SPECIAL PROCESSES (repeated violation)
Observation: There is no documentation of an approved variance for sushi rice.
Correction: Submit a variance application to the regulatory authority for submission to the State for review. 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.
- CONSUMER ADVISORY
Observation: No consumer advisory provided or the consumer advisory on menu is missing asterisks to identify the raw or undercooked foods.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- WAREWASHING MACHINE - TEMPERATURE MEASURING DEVICES
Observation: Warewashing machine not equipped with a temperature measuring device on the final rinse. Gauge is not functioning properly.
Correction: Warewashing machine shall be equipped with a temperature measuring device that measures the temperature of water in the wash and rinse tank, the incoming water for hot water sanitizing or water in the chemical sanitizing tank
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- FOOD CONTACT SURFACES - SOILED
Observation: Cutting board, prep table surfaces, slicer and knives are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to be obstructed by dirty utensils and equipment 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.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink in bar/sushi area.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying at bar/sushi prep area.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Working containers of wipiong clothes are not labeled with contents.
Correction: Label working containers.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Rice 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.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Scoops for soup and rice are improperly stored in container of standing water.
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 stored on the prep table and counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The bulk bag of rice is stored on the floor in the kitchen.
Correction: Store all food items 6 inches above the floor.
- THAWING
Observation: Raw fish is being improperly thawed by sitting at room temperature on the prep table.
Correction: Adjust procedures or methods to properly thaw foods.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of the wok 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 hand wash sinks, coolers, cook equipment, ice machine and storage areas are soiled with debris and grease.
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.
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The kitchen hand wash sink faucet fixture is not maintained in good repair. Wrist blade handles arein disrepair and no cold water at the sink.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The floor in the men's restroom is in disrepair, floor tiles are missing.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the missing floor tiles.
- REMOVING DEAD OR TRAPPED BIRDS, INSECTS, RODENTS AND OTHER PESTS
Observation: There were dead flies present in the cook and prep area.
Correction: Remove all dead pests frequently enough to prevent decomposition or attraction of other pests.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor in the cook area is soiled. Grease soaked cardboard under mats on floor in cook line.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: The interior of the ventilation hoods and filters are soiled with grease and dust.
Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.
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01/06/2016 | Routine | |
Restaurant representatives - add corrected or new information about Tanpopo, 5191 S 108th St, Hales Corners, WI 53130 »