- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat prepared salads and dressings are stored under raw pork in the prep table.
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: PHF/TCS, COLD HOLDING
Observation: Sliced tomatoes in the prep table is cold held at 44°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: PHF/TCS, COLD HOLDING
Observation: Tzatziki sauce on the counter is at room temperature.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Lunch meat and gyro meat in prep table and walk in cooler are 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.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The Davies Super Khlor is not being used according to EPA registered label use instructions and is at over 200 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Cup without a handle was improperly stored in the salsa.
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 counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING (repeated violation)
Observation: The ice chute on the soda machine is in need of cleaning.
Correction: Clean utensil and equipment not contacting PHS/TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.
- FOOD CONTACT SURFACES - MICROWAVE CLEANED
Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The wall in the prep room is missing tile.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- HANDWASHING SIGNAGE (corrected on site)
Observation: No handwashing signage provided at men's restroom handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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11/17/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Raw pork links are stored on top of butter in the walk-in.
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: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: Davies Super Khlor is not being used according to manufacturer’s use directions. The spray bottle used to wipe off tables has a chlorine concentration >200 ppm.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use. The spray bottle concentration should be 100 ppm for chlorine sanitizers.
- FOOD CONTACT SURFACES - SOILED
Observation: Can opener is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: The ice chute on the soda dispenser is dirty.
Correction: Clean utensil and equipment not contacting PHS/TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (corrected on site)
Observation: Single use trays are stored not inverted and uncoverd.
Correction: Invert single use items such as trays to prevent contamination. 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.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at 4 compartment handwashing sink area.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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06/10/2014 | Routine | |
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