Critical: RTE/PHF-TCS PROPER DATE MARKING Observation: A bag of sliced steak meat in the prep table is 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 chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Empty bottle was replaced and concentration was then at 50 PPM.
FOOD CONTACT SURFACES - SOILED Observation: The meat slicer and flat top grill are visibly soiled.
Correction: Maintain food contact surfaces in a clean condition.
FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR Observation: A bag of onions and a box of tortilla chips are stored on the floor in the kitchen.
Correction: Store all food items 6 inches above the floor.
FOOD CONTACT SURFACES - MICROWAVE CLEANED Observation: Inside of microwave is soiled.
Correction: Clean and maintain microwave.
INTENSITY - LIGHTING Observation: A lightbulb was missing in the kitchen above the prep tables causing the kitchen to be dim and improperly lit.
Correction: Provide the correct lighting intensity in all work and storage areas. Replace the lightbulb.
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