- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by not rubbing hands vigorously together for at least 10-15 seconds.
Correction: Train food employees in proper handwashing techniques.
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands after cracking shell eggs and before handling bread and vegetables. Employee observed not washing hands afetr handling raw hamburger and before handling bread.
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 ready-to-eat foods (bread and vegetables) 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 (corrected on site) (repeated violation)
Observation: There are ready-to-eat food (cooked ham and turkey) stored under raw beef in 2 door prep top cooler at grill.
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. Corrected during inspection. Operator rearranged items.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Sausage and pork link in prep top cooler at grill are cold held at 55°F. Pancake batter on shelf is held at 63 degrees F. Cut potatoes for hasbrowns are held at 63 degrees F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Corrected during inspection. Sausage and pork relocated. Pancake batter discarded. Cut potatoes placed into cooler.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Many food items in coolers are not date marked. This includes corned beef hash, deli meats, cheeses, and meatloaf.
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. See below.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The Sanitizer ES is not being used according to EPA registered label use instructions and is at 0 PPM in dishmachine. The detergent line is broken so detergent is not being used.
Correction: Provide training to employees on proper use and concentration of sanitizer and repair or adjust warewashing equipment to provide proper sanitizer concentration. Corrected during inspection. Operator called for service. Rep responded and repaired dishmachine.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED
Observation: Bleach is not being used according to manufacturer’s use directions. Chlorine concentration 10 ppm and 50 ppm in wiping cloth buckets.
Correction: Maintain chlorine concentraiton at 100 ppm for effective sanitizing. Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use.
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for soup in walk in cooler. Plastic bucket was half full of hot soup and was covered in walk in cooler. This is not a quick-chill method of cooling.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Corrected during inspection. Operator placed soup in ice bath and added ice directly to soup.
- FOOD TEMPERATURE MEASURING DEVICES - SMALL DIAMETER PROBE
Observation: No thermometer is present for monitoring temperatures in thin mass foods.
Correction: Provide a thermometer capable of taking temperatures in thin mass food items.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink in employee restroom for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Some coolers are not equipped with an integral or permanently affixed temperature measuring device.
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.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a hole or gap in the screening around the back door which could allow the entrance of insects or rodents.
Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at handwashing sinks used by food employees (employee restroom and kitchen).
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- CONTROLLING PESTS - INSPECTING PREMISE
Observation: Evidence of flies throughout facility. Evidence of rodents in kitchen. Observed rodent droppings in back prep area, inside cabinets, and along foor baseboards.
Correction: Rountinely inspect facilities for insects and rodents. Facility shall be maintained free of pests.
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09/15/2015 | Routine | |
- CONSUMER ADVISORY (repeated violation)
Observation: Consumer advisory on menu needs updating.
Correction: Add asterisk to each item that can be served under well done. Also add the sentence May be cooked to order. Provide a consumer advisory for animal foods served in a raw or undercooked condition.
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09/24/2014 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before or after cooking various foods ready to eat and raw at the cook line.
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 hamburger fixins with bare hands after placing raw meats on grill. No handwashing took place while we observed foods being served.
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
Observation: There are ready-to-eat soups, chicken and gravy stored under raw chicken in walk-in 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: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: No foods in walk-in cooler were date marked. Eggs, soups, gravy, chicken, etc. Owner worked on labeling of all foods while inspection was conducted.
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.
- CONSUMER ADVISORY
Observation: Consumer advisory on menu needs updating.
Correction: Add asterisk to each item that can be served under well done. Also add the sentence May be cooked to order. Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- FOOD CONTACT SURFACES - SOILED
Observation: Can opener is crusty and ice machine is moldy.
Correction: Maintain food contact surfaces in a clean condition.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Working containers of bleach for wiping cloths not labeled with contents.
Correction: Label working containers or provide an actual jug of bleach instead of a smaller container.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloth used for wiping counters stored undercounter bar sink. Bleach sanitizer was only 50 ppm employee added bleach to increase over 100 ppm.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
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09/15/2014 | Routine | |
Restaurant representatives - add corrected or new information about Wittenberg Family Restaurant, 101 N Genesee St, Wittenberg, WI 54499 »