Observation: The hand sink in the prep production/dis washing area does not have hot water (*A filter has been installed to use sink for filtered water and altered from original purpose). Eliminate filter and return the hand sink to the approve use for which it was installed and accessible for .
5-202.12; Core; A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
1.0
20.
Observation: Whole chicken broth soup was observed cooled form the previous day at 62F in walkin refrigerator. Large stock pots cannot be cooled in the manner in which was observed. CDI: Operator discarded product during inspection.
3-501.14; Priority; (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:
(1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); P and
(2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. P
1.5
33.
Observation: Large stock pots of cooked whole chicken soup/broth were not cooled with the correct methods to cool quickly and within the required time and temperature - 135F to 70F within 2 hours AND 70F to 41F within 4 Hours after. Pour whole chicken stock into two smaller pots before cooling with an ice bath in 2 bin prep sink that accomodates size of pots. Monitor temperature with thermometers during cooling process. 3-501.15; A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
0.5
37.
Observation: The storage containers with various dry ingredients are not labeled with the food content on container. Labels can include various languages but shall be labeled once removed from the original package.
3-302.12; Core; Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
0.0
40.
Observation: Staff observed wearing watch while producing food products.
2-303.11; Core; Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
0.5
44.
Observation: Knives, forks, spoons, soup spoons and chopsticks are being stored for removal with the mouth/ip contact surface exposed to hands when removed from container.
4-904.11; Core; A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
(B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
0.5
44.
Observation: Sets of utensils at the bar shall be wrapped as they cannot be apart of a removal process and are exposed to other patrons. If unable to implement a process where additional utensils are removed after seating, all utensils must be wrapped before placed on table for use as pre-set.
4-904.13; Core; A) Except as specified in par. (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted.
(B) Preset TABLEWARE may be exposed if:
(1) Unused settings are removed when a CONSUMER is seated; or
(2) Settings not removed when a CONSUMER is seated are cleaned and SANITIZED before further use.
0.0
47.
Observation: The thermometer on the dish machine is broken and no longer functioning. Replace or repair water thermometer to monitor proper water temperature on the machine.
4-502.11(A) and (C); Core;(C) Ambient air temperature, water pressure, and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
4-703.11; Priority; Chlorine dish machine sanitizer 25ppm. Maintain sanitizer at correct concentration 50-100ppm. CDI: Sanitizer corrected to 100ppm.
1.5
16.
4-601.11 (A); Priority Foundation; Some metal containers with food debris and some plastic containers with sticker residue. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
0.0
41.
3-304.14; Core; Wet cloth buckets stored on the floor in weak sanitizer. Wet cloths shall be stored off the floor and at correct concentration. CDI: Buckets picked up and sanitizer corrected.
3-501.14; Priority; Pork cooling from previous day 43-49F, Ground Beef cooling over 2 hrs 119F. TCS foods shall be cooled from 135-70F in 2 hrs and 70-41F within 4 hrs. CDI: Pork over 45F discarded and ground beef placed inside freezer.
1.5
21.
3-501.16(A)(1) ; Priority; Pork hot holding at 130F and sushi rice 92F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Items reheated and TPHC form emailed for sushi rice.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Items on sushi make line (see list above) over 41F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items discarded.
1.5
25.
3-603.11; Priority Foundation; Sushi on menu but no consumer advisory on current menu. If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. CDI: PIC ordered new menus and the menus have not came in yet. REHS provided PIC with paper copy of a consumer advisory until menus come in tomorrow.
0.0
39.
3-305.11; Core; Boxes of food stored on pallets inside walk in freezer but employees walk on pallets inside walk in freezer. Foods shall be protected from contamination by storing them at least 6 includes above floor.
1.0
47.
4-501.11; Core; Ice build up in freezer. Equipment shall be maintained in good repair.
0.0
48.
4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.
0.5
56.
6-403.11; Core; Employee foods stored inside walk ins and on prep tables over customer foods. Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
6-301.11; Priority Foundation; No hand soap in 2 hand sinks in kitchen. Each hand sink shall have soap. CDI: Soap replaced.
1.0
10.
6-301.12; Priority Foundation; Hand sink closest to cooking area did not have paper towels due to battery being dead. Each hand sink shall have paper towels. CDI: Paper towel dispenser opened so paper towels are accessible.
0.0
16.
4-601.11 (A); Priority Foundation; A few metal containers stored clean had build up on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. REHS recommends removing utensils that are not used.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Bulk containers prepped previous day of chicken & broth 58-74F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items discarded.
1.5
33.
3-501.15; Priority Foundation; Chicken & broth cooling in deep cooking pots inside walk in units. Cooling shall be accomplished by using one or more cooling methods: shallow containers, stirring the food in a container placed in an ice water bath and adding ice as an ingredient. CDI: Items discarded.
0.5
35.
3-501.13 ; Priority Foundation; Packages of raw chicken thawing in sink in a sink full of water. TCS foods shall be thawed completely submerged under running water at 70F or below. CDI: Chicken thawed submerged under running water.
0.5
43.
3-304.12; Core; In use utensils stored in water at 74F. In use utensils shall be stored in water at 135F or above.
