- CONSUMER ADVISORY (repeated violation)
Observation: No consumer advisory provided or the consumer advisory on menu is missing.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES (repeated violation)
Observation: Hand washing sink not provided in the kitchen area.
Correction: Provide a hand towel dispenser and soap dispenser at the first compartment of the three compartment sink and at the food prep sink. No food prep may be done in the food prep sink because of the hand washing. Food prep (washing vegetables) should be conducted in a colander in the sanitizer compartment of the 3-comp sink. No food should come into contact with the sink. Correct By: 22-Jan-2016
- HANDWASHING FACILITIES - LOCATION AND PLACEMENT
Observation: The hand wash sink in the employee restroom in the basement in not working. They are currently using the hand sink in the adjacent room for hand washing.
Correction: Installed an approved hand sink in the restroom with a hand free type faucet. Relocate hand washing sink to facilitate hand washing by food employees. Correct By: 21-Jun-2016
- FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
Observation: The ceiling above the cook line was peeling paint.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
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12/23/2015 | Follow Up | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: There were individual containers of noodles in the prep cooler without dates.
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: 23-Dec-2015
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for au juis in the walk-in cooler. The container was tightly covered and was observed with condensation on the lid.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Make sure to split the roasts for the Italian Beef before cooling. Currently wrapping the roast after allowing to sit on the counter.
- CONSUMER ADVISORY
Observation: No consumer advisory provided or the consumer advisory on menu is missing.
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.
- FOOD CONTACT SURFACES - SOILED
Observation: The deli slicer, the thermometer probe and some of the sheet pans were visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 23-Dec-2015
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: Hand washing sink not provided in the kitchen area.
Correction: Install an approved hand washing sink.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap not available at food employee hand washing sink behind the bar.
Correction: Provide hand soap at hand washing sink to facilitate proper hand washing.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at the bar hand sink, the waitress hand sink or the basement hand sink for hand drying.
Correction: Provide single-use toweling or other approved devices at hand washing sink to facilitate proper hand washing.
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The ceiling above the cook line was peeling paint.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The fan covers and the walls in the kitchen walk-in cooler were dusty.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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12/21/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat food (cheese and cooked sausage) stored under raw meats 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. Operator reorganized food items.
- 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.
- HANDWASHING FACILITIES - LOCATION AND PLACEMENT
Observation: Handwashing sink not provided at grill line, pizza prep area, and dishwashing area.
Correction: Provide additional handwashing sinks to facilitate handwashing by food employees. May convert food prep sink at grill line to handwash sink. Then use 3 compartment sink for food prep as long as food is placed into colanders and not placed directly in sink. Use sanitizing compartment for food prep.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Waitstaff cooler and walk in cooler 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.
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03/23/2015 | Routine | |
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