- Critical: CLEANING PROCEDURE
Observation: Employee was witnessed using a wet towel to wash his hands and not following proper hand washing techniques.
Correction: Train food employees in proper handwashing techniques.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling and cutting lettuce 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 (repeated violation)
Observation: There is ground beef stored over cooked potatoes in the walk in cooler, and the raw beef patties are stored over the ready to eat sausage in the Tyler single door 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: GLOVES, USE LIMITATION - SINGLE-USE GLOVES (repeated violation)
Observation: An employee was observed cracking a raw egg and then proceeded to handle ready to eat food without changing gloves.
Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation.
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: There are 3 egg flats on the counter at room temperature.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: There are meatballs in the walk in cooler, stuffing, sauces, etc. that are not date marked or labelled.
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: TOXIC SUBSTANCES - SEPARATION
Observation: The insect spray was stored above food in the dry storage area.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: The waffle iron plate coating is flaking off and is no longer smooth.
Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: Thermometer in the dessert cooler measuring ambient air is not accurate to ± 3°F.
Correction: Calibrate or replace thermometer.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: The dessert cooler is not holding sufficient temperature to store potentially hazardous foods. The sour cream was 43°F.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.
- HAND DRYING PROVISION
Observation: No single-use toweling available at handwashing sink for hand drying in the bathroom or kitchen.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: The pancake mix in the dry storage, the single use cups, and the potatoes are stored on the floor.
Correction: Store all food items 6 inches above the floor.
- THAWING (repeated violation)
Observation: The ground beef and turkey were being thawed on the counter at room temperature. The ground beef is 68°F and the turkey 47°F.
Correction: Adjust procedures or methods to properly thaw foods.
- FOOD LABELS - PROVIDED
Observation: White powder substance in a plastic bucket are not labelled.
Correction: Packaged foods shall be labeled as required by law.
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR (repeated violation)
Observation: There are booth seats that are ripped,cardboard held by duct tape on the prep table, duct tape on the front of the steam table, and a non-smooth, easily cleanable material under the Criterion chest freezer with duct tape.
Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleaning, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The broster has built up grease and food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- GARBAGE/REFUSE - COVERING RECEPTACLES
Observation: The dumpters located outside in the back have the lids open.
Correction: Waste receptacles or waste receptacle units shall be covered or have tight fitting doors.
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: The light bulbs above the prep cooler are not shatter resistant. The light bulb above the dish machine is missing its protective shield.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: The ceiling above the prep and cook line has dust and debris, there is build up of grease and debris under the grill and flattop.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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11/10/2015 | Routine | |
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth used for wiping counters stored on the counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR (repeated violation)
Observation: Duct tape is used throughout the facility on the edge of a shelf, on the controls of the steam table, on the container on the waitress station, on the light switch by the walk-in freezer, etc.
Correction: Remove the duct tape and repair equipment with materials that are corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleaning, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: There is food debris under all the equipment in the cook line area.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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12/05/2014 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Butter is being held at 45°F and juice is being held at 46°F in the bottom of the pie cooler. .
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 12-Nov-2014
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth used for wiping counters stored on the counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR (repeated violation)
Observation: Duct tape is used throughout the facility on the edge of a shelf, on the controls of the steam table, on the container on the waitress station, on the light switch by the walk-in freezer, etc.
Correction: Remove the duct tape and repair equipment with materials that are corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleaning, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: There is food debris under all the equipment in the cook line area.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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11/25/2014 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Milk and butter are being cold held at 45°F in the bottom of the pie cooler. .
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 12-Nov-2014
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth used for wiping counters stored on the counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR (repeated violation)
Observation: Duct tape is used throughout the facility on the edge of a shelf, on the controls of the steam table, on the container on the waitress station, on the light switch by the walk-in freezer, etc.
Correction: Remove the duct tape and repair equipment with materials that are corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleaning, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: There is food debris under all the equipment in the cook line area.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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11/19/2014 | Follow Up | |
- Critical: SAFE UNADULTERATED AND HONESTLY PRESENTED
Observation: Diced potatoes and uncooked bacon in the walk-in cooler were moldy. Parsley and salad in the walk-in cooler were spoiled. The bacon and potatoes were discarded during the inspection.
Correction: Discard unsafe or adulterated food items.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat foods (ham, cheese, cooked sausages, etc) stored under raw steaks, raw chicken and raw hamburgers in the Tyler single door 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. Correct By: 12-Nov-2014
- Critical: GLOVES, USE LIMITATION - SINGLE-USE GLOVES
Observation: Single-use gloves are not discarded between cracking raw eggs and touching ready to eat foods.
Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation.
- Critical: PHF/TCS, COLD HOLDING
Observation: Milk and creamer in the bottom of the pie cooler is cold held at 48-49°F. Milk and cream cheese were discarded during inspection.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 12-Nov-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: No date marking system is in place.
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. Correct By: 12-Nov-2014
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The chlorine sanitizer was empty and was at 0ppm. The bucket was changed and is now at 50ppm.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on the dish machine drain. A plastic jug has been inserted to block the air gap.
Correction: Provide an air gap on water supply side to protect water supply. Remove the plastic jug.
- Critical: TOXIC SUBSTANCES - STORAGE
Observation: Bleach is stored over cooking oil on the shelf by the hand sink. Insecticide and spray paint is stored over potatoes in the storage room.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Correct By: 12-Nov-2014
- DEMONSTRATION OF KNOWLEDGE
Observation: There are excessive violations including multiple priority violations.
Correction: The person in charge shall receive training and demonstrate knowledge and train employees on proper food safety practices.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Potatoes and other items in the walk-in cooler and most food items in the Tyler single door cooler and the prep cooler 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.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Spoon and portion cup in the tuna salad and the applesauce are improperly stored in the food.
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 counter.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Box of potato flakes is stored on the floor in the dry storage area. Boxes of food are stored on the floor in the walk-in freezer.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: There is a soiled cloth towel on the back interior ledge of the prep cooler. There is water damage on the wall ceiling juncture above the ice machine.
Correction: Remove the soiled towel and clean the equipment regularly rather than leaving a towel in the cooler. Repair the source of the water that caused the damage to the wall and repair the wall so it is smooth and easily cleanable.
- THAWING
Observation: Bacon and BBQ pork are being improperly thawed at room temperature on the counter.
Correction: Adjust procedures or methods to properly thaw foods in the cooler.
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR
Observation: Duct tape is used throughout the facility on the edge of a shelf, on the controls of the steam table, on the container on the waitress station, on the light switch by the walk-in freezer, etc.
Correction: Remove the duct tape and repair equipment with materials that are corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleaning, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR
Observation: Food contact surface of large rubber scrapper is torn.
Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleaning, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: The small Haier residential refrigerator is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.
- FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED
Observation: A coving tile next to the walk-in freezer door is missing.
Correction: Provide base coving.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located above the ice machine and in the dry storage area are not shatter resistant. The end caps are missing on the lights above the flat top. There are light bulbs stored suspended from the ceiling in the dry storage area that are not shatter resistant or protected.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: There is food debris under all the equipment in the cook line area. The wall under the dish washing counter has food debris. The floor around the grease trap has food debris. All of the equipment has food debris and grease on the exterior surfaces.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
- CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION
Observation: The hood baffles are soiled.
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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11/05/2014 | Routine | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling ready-to-eat food (toast, cheese and sandwiches) with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: PHF/TCS, COLD HOLDING
Observation: Tuna salad and applesauce in bottom of True prep cooler are being cold held at 45 & 46°F. The ambient air temperature is 38°F. The thermostat was turned colder during the inspection. The milk and sour cream in the bottom of the pie cooler are being cold held at 46°F. The ambient air temperature is 38-40°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Correct By: 02-Dec-2013
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on the counter next to the bucket, on the cutting board on the prep cooler and the cutting board in front of the flat top grill.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution when not in use.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: There was no thermometer located in the True prep cooler.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- UTENSILS, EQUIPMENT AND LINENS - PRESET TABLEWARE
Observation: The preset tableware is not properly covered to prevent contamination of food contact surface.
Correction: If preset, utensils shall be protected from contamination by being wrapped, covered or inverted. Any exposed, unused settings shall be removed when the consumer is seated or unused utensils shall be removed after the consumer is seated and be properly cleaned and sanitized.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floors under the cooking equipment, prep table and hot hold unit in the front prep area have food debris and grease. The baffles in the back hood (over the kettles) have dust.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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11/25/2013 | Pre-inspection | |
Restaurant representatives - add corrected or new information about Truckers Travelers Plaza, 2900 W State Road 167 W, Richfield, WI 53076 »