- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Chili and Onion Broth is hot held at 101°F and 112°F respectively. Both containers were moved to be reheated on the cook top stove to temperatures of 187F and 165F, respectively. New unit was plugged in and is working properly. Heated food was transferred to the functioning steam well to be hot held at 135.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Monitor steam wells on a daily basis to ensure that it is working properly. Correct By: 08-Dec-2015
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Cole slaw and various dressing made in-house in the salad prep cooler is cold held at 43-46°F. Cole slaw and all in-house dressing was moved to the cooler to cool back down to 41F. Utilize perforated pan and cover to keep portioned cups cold at or below 41F. Monitor temperatures of PHF/TCS for 2 weeks and submit cooling records to OCPHD.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Purchase perforated pans and covers for portion cup storage in the cooling unit. Correct By: 08-Dec-2015
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY (corrected on site)
Observation: 2 poly containers in the storage room are cracked and melted. Discard containers due to in-ability to clean effectively. Metal cart used to store the slicer is rusted. Food contact surfaces should be easily cleanable. Resurface or purchase a new cart.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. Correct By: 08-Dec-2015
- WASHING FRUITS AND VEGETABLES (corrected on site)
Observation: Whole tomatoes observed being prepared from original cardboard container. Employee re-washed tomatoes and placed in a clean bucket. Continue to store washed product in a clean container and not the original cardboard container.
Correction: Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY−TO−EAT form. Correct By: 01-Jan-2016
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Underneath the cookline and 2 door stand up freezer there is debris build up. Clean debris to deter pest and develop a cleaning frequency to maintain the area.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 01-Jan-2016
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12/01/2015 | Routine | |
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: Utensil Rack located above the prep sink area has encrusted debris on the rack exposing and posing risk of contaminated the utensils. Ensure the rack is cleaned and free of any breaks in the equipment.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces under the reach in freezer and the sides of various pieces of equipment are soiled with debris, dust, and food residue.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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04/01/2015 | Routine | |
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