4-compartment sink (NSU), bleach sanitizer + sep hand wash sink + mop/utility sink. Gloves available. Left food code fact sheets. Temperatures recorded during inspection: Prep cooler: 26f Upright freezer: (-)6f, (-)1f, (-)2f Chest freezer: 6f * Handles of hand wash sink need to be non-hand operated. * Will be getting another commercial refrigeration unit. * Need "employees must wash hands" signs in restrooms. * Menu is very small. Not much food prep will be done. If at any time, the menu increases or more food prep will be done, a food prep sink will need to be installed. * Fernando has signed up for the food manager certification course through the Wisconsin restaurant association on July 19th. * Be sure fire, building inspectors, etc go through, and all approvals are given before opening to the public. - Money order paid for in office on 5-12-2010 for license and pre-license fees in the amount of $570.
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