- Critical: SEWAGE - BACKFLOW PREVENTION (repeated violation)
Observation: Air breaks exist between the sewage system and a drains from the ice machine and the newly installed combination oven.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Provide full air gaps on both the ice machine drain and combination oven drain. The ice machine may need to be raised up to provide an air gap. The combination oven receptor may need a reducer installed to catch splashing water from a raised discharge pipe. Correct By: 18-Dec-2015
- THAWING
Observation: Fish (salmon) is being improperly thawed by reduced oxygen packaged fish placed in walk-in cooler, but not removed from packaging. Tilapia is thawing properly in bulk bag that is not a reduced oxygen environment.
Correction: Adjust procedures or methods to properly thaw foods. Recommended fish be thawed under cold running water for less than 2 hours, completely removed from reduced oxygen packaging, or thawed in another approved manner. Freezing prevents microbial growth in foods, but usually does not destroy all microorganisms. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins. Factors that make formation of C. botulinum toxin reasonably likely to occur during finished product storage and distribution are those that may result from the use of a reduced oxygen packaging (ROP) environment in a food that does not contain barriers to growth of C. botulinum. Correct By: 15-Dec-2015
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12/15/2015 | Routine | |
- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by potentially recontaminating clean hands on the faucet handles after washing hands.
Correction: Train food employees in proper handwashing techniques. Recommended employees use paper towel to shut off the flow of water after washing hands to avoid recontamination of hands. Correct By: 24-Nov-2014
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site) (repeated violation)
Observation: Sliced ham is improperly date marked for 8 days (24th of Nov.).
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. Ham date corrected to be discarded the 23rd.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The VSS Dual Kleen is coming out of the dispenser at 100 ppm. The lableing requires 200-400 ppm.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Dishmachine is available for sanitizing utensils. Correct By: 17-Nov-2014
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: An air break exists between the ice machine and the open site drain.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Provide a full air gap between the ice machine and open site drain. Correct By: 24-Nov-2014
- FOOD CONTAMINATION PREVENTED - SEGREGATION AND LOCATION OF DISTRESSED MERCHANDISE (corrected on site)
Observation: Leaf lettuce is degrading and rotting. Lettuce is being held above or adjacent to other food items intended for use.
Correction: Store all distressed food items in designated areas which are separate from other foods. Lettuce discarded during inspection.
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11/17/2014 | Routine | |
- Critical: PHF/TCS, COLD HOLDING
Observation: (REPEAT) Egg salad sandwich in the Randell dessert cooler is cold held at 45°F and the sliced tomatoes and mushrooms in the under-grill reach-in cooler are cold held at 47°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. The air temperature of cooler agrees with the food temperatures. Discard chopped tomatoes, shredded cheese, diced ham, and mushrooms. Do not stock the cooler with any food requiring cold-holding until unit can maintain an air temperature of 41°F or below. Correct By: 18-Nov-2013
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Chopped tomatoes, shredded cheese, and mushrooms in the under-grill reach in cooler are improperly date marked with the wrong date.
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: 19-Nov-2013
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11/18/2013 | Routine | |
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