- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are cantelope melons stored underneath raw shell eggs in the 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. Eggs moved to bottom shelf away from melons during the inspection.
- Critical: FOOD CONTACT SURFACES - FREQUENCY (corrected on site) (repeated violation)
Observation: Can opener is heavily soiled with old food residue.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours. Can opener sent to dish room for cleaning and sanitizing.
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH
Observation: Person in charge is unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The boxes of frozen frog legs and imitation crab in the walk-in cooler and crates of green beans in the walk-in cooler are stored on the floor.
Correction: Store all food items 6 inches above the floor. Correct By: 13-May-2015
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Wood shelving under cabbage in rear storage room and wood shelf holding dish racks is not nonabsorbent.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 11-Jun-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces (wire rack shelving) in the walk-in cooler is soiled from food residue and other debris. Utensil drawer across from oven is soiled with food residue.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment including the walk-in cooler shelving, utensil drawer, and other areas. Correct By: 14-May-2015
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (corrected on site) (repeated violation)
Observation: Knife used with potentially hazardous food (temperature controlled for safety) not cleaned after 4-hours. Knife is stored between the prep cooler and the 2-door cooler where the equipment is not easily cleanable and the knife becomes soiled with food residue inbetween them.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours. Knife removed and sent to dish room. Store the knife in a different location such as a slotted rack or a knife magnet strip which are easily cleanable
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The handwashing sink closest to the dish room and the sink prior to the prewash sink in the dish room are leaking. The handwashing sink valves were turned off at the start of the inspection then turned on.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 25-May-2015
- HANDWASHING AIDS AND DEVICES, USE RESTRICTION
Observation: Soap or single-use toweling is provided in room leading to the walk-in cooler where the sink is to be used only for food preparation and not handwashing or other activities.
Correction: Remove handwashing aids and devices at unapproved sink and prohibit handwashing at this sink. Recommended soap and paper towels be relocated to rear kitchen hall sink used for handwashing. Correct By: 18-May-2015
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Wood pallet, wood 4 x 4 beams, and concrete blocks are stored against the west side of the building.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. Remove the wood pallet, beams, and concrete blocks before they become a harborage area for pests.
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05/11/2015 | Routine | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Imitation crab and beef juices are cold held at 44.1°F and 44.6F in cabinet of prep cooler. Foods in top of prep cooler are at proper temperatures. Ambient temperature in cabinet is 43-44F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Thermostat adjusted down to 35F during inspection, but cabinet temperature is not dropping. All potentially hazardous (TCS) foods moved to other working coolers during inspection. Recommended operator clean unit and/or contact service company to maintain unit to hold foods at 41F and less.
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: Can opener used with potentially hazardous food (temperature controlled for safety) not cleaned after 4-hours. Can opener has visible buildup of old food residue and metal shavings from opening cans.
Correction: Clean and sanitize can opener immediately and a minimum of every 4-hours during use.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: Warming appliance used for hot holding chili is not ANSI certified or approved by the department and is designed for household use only. Repeat violation on next inspection will result in reinspection and fee.
Correction: Unapproved equipment shall be removed from food service. Correct By: 28-Feb-2014
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of 2-door cooler and side of food preparation sink have food residue accumulated. Food residue appears to be coming from utensils and knives stored between equipment.
Correction: Clean and remove food residue and other debris from all non-food contact surfaces of equipment. Store utensils and knives in an alternative location to keep equipment from becoming contaminated. Correct By: 28-Jan-2014
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Knives and other utensils are improperly stored between equipment which is not clean. For example, knives are stored between prep sink & prep table, and between prep cooler and 2-door cooler.
Correction: Clean equipment and utensils shall be stored in a clean dry location, not exposed to contamination and off the floor. Recommended operator use slotted shelving above the prep cooler and prep sink to store utensils. Correct By: 28-Jan-2014
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01/28/2014 | Routine | |
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