- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by the deficiencies observed during this inspection, specifically handwashing.
Correction: The person in charge shall ensure compliance with the food code.
- RECORDS, CREATION, AND RETENTION - PARASITE DESTRUCTION (repeated violation)
Observation: Freezing records are not maintained for raw or partially cooked fish served in a ready-to-eat form.
Correction: Records of parasite destruction shall be maintained for 90 calendar beyond the sale or service of fish.
- CONSUMER ADVISORY (repeated violation)
Observation: An asterisk is not placed next to the animal-derived foods listed on the menu that may be served raw or undercooked.
Correction: Provide an asterisk next to the animal-derived foods listed on the menu that may be served raw or undercooked to draw attention to the footnote consumer advisory.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Pine nuts and spices are stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth used for wiping counters stored on the container.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Cutting board located on the prep table in the kitchen is heavily scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
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06/10/2015 | Follow Up | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands before putting on gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (repeated violation)
Observation: Employee observed handling bread and tomatoes with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- PERSON IN CHARGE - DUTIES (repeated violation)
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by the deficiencies observed during this inspection, specifically handwashing.
Correction: The person in charge shall ensure compliance with the food code.
- RECORDS, CREATION, AND RETENTION - PARASITE DESTRUCTION (repeated violation)
Observation: Freezing records are not maintained for raw or partially cooked fish served in a ready-to-eat form.
Correction: Records of parasite destruction shall be maintained for 90 calendar beyond the sale or service of fish.
- CONSUMER ADVISORY (repeated violation)
Observation: An asterisk is not placed next to the animal-derived foods listed on the menu that may be served raw or undercooked.
Correction: Provide an asterisk next to the animal-derived foods listed on the menu that may be served raw or undercooked to draw attention to the footnote consumer advisory.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS (repeated violation)
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.).
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Pine nuts and spices are stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth used for wiping counters stored on the container.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES (repeated violation)
Observation: Cutting board located on the prep table in the kitchen is heavily scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
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06/05/2015 | Follow Up | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands before putting on gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling bread and tomatoes with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (repeated violation)
Observation: The clean force low temp 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.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by the deficiencies observed during this inspection, specifically handwashing.
Correction: The person in charge shall ensure compliance with the food code.
- RECORDS, CREATION, AND RETENTION - PARASITE DESTRUCTION
Observation: Freezing records are not maintained for raw or partially cooked fish served in a ready-to-eat form.
Correction: Records of parasite destruction shall be maintained for 90 calendar beyond the sale or service of fish.
- CONSUMER ADVISORY
Observation: An asterisk is not placed next to the animal-derived foods listed on the menu that may be served raw or undercooked.
Correction: Provide an asterisk next to the animal-derived foods listed on the menu that may be served raw or undercooked to draw attention to the footnote consumer advisory.
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- 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.).
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Pine nuts and spices are stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Spoon was improperly stored in sanitizer.
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 container.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Cutting board located on the prep table in the kitchen is heavily scored.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.
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06/03/2015 | Routine | |
- POSTING OF CERTIFICATE (repeated violation)
Observation: Although Tarplah Carver has a State of Wisconsin food manager’s certification, the certificate is not posted in the establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
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07/16/2014 | Follow Up | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The chlorine sanitizer concentration for the upstairs bar dishwasher is at 10 PPM and the water temperature is not reaching 120°F.
Correction: Repair the upstairs bar dishwasher so it provides the recommended concentration of sanitizer and so it provides a water temperature of 120°F.
- POSTING OF CERTIFICATE (repeated violation)
Observation: Although Tarplah Carver has a State of Wisconsin food manager’s certification, the certificate is not posted in the establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
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06/05/2014 | Follow Up | |
- Critical: WHEN TO WASH (repeated violation)
Observation: An employee was observed not washing hands before putting on gloves.
Correction: Wash hands before putting on gloves when working with food.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Containers of food in the coolers 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
Observation: There is no measurable concentration of chlorine sanitizer for the dishwasher.
Correction: Repair the dishwasher so it dispensing the correct amount of sanitizer.
- POSTING OF CERTIFICATE
Observation: Although Tarplah Carver has a State of Wisconsin food manager’s certification, the certificate is not posted in the establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING
Observation: The inside of the ice maker is starting to grow mold.
Correction: Clean the ice maker at a frequency necessary to preclude the growth of mold.
- WAREWASHING - RINSING PROCEDURES
Observation: The bar compartment sinks are set up in the order of wash-sanitize-rinse.
Correction: Set up the bar compartment sinks so that sanitizing is the last step - 1) wash, 2) rinse, 3 sanitize.
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: The female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in the female bathroom.
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05/29/2014 | Routine | |
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