- Critical: CLEANING PROCEDURE (corrected on site)
Observation: Food employee observed improperly washing hands by recontaminating clean hands on faucet controls.
Correction: Train food employees in proper handwashing techniques. Employee subsequently used paper towel to shut off the faucet.
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed handling raw chicken with gloved hand then wrap a tortilla in foil with gloved hand without washing hands inbetween. Also observed employee handling raw animal food with gloved hands, touch spatula handles, change gloves, then touch ready-to-eat food without washing hands.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Tortilla was discarded during the inspection. Discussed when to wash hands with person in charge and food employee. Hands must be washed between handling raw animal food and ready-to-eat food unless raw animal food handled with utensils with handles that are not contaminated. Food employee subsequently washed hands after handling raw animal food and prior to putting on new gloves to handle ready-to-eat foods. One set of tongs was designated for handling raw chicken. Recommended more utensils be implemented to prevent cross-contamination between raw animal food and ready-to-eat food. Raw animal food such as chicken may cause diarrhea and Salmonellosis.
- Critical: FOOD CONTACT SURFACES - CROSS CONTAMINATION (corrected on site)
Observation: Food employee used two spatulas to chop raw beef then handled finished ready-to-eat meal on the grill with the same spatulas. Observed use of ready-to-eat designated spatulas to handle raw shrimp still cooking on the grill then handle other ready-to-eat food which was finished cooking.
Correction: Two spatulas added to grill area for a total of four spatulas. Colored handled spatulas designated for raw animal food handling only, and brown or black handled spatualas designated for ready to eat food only. Ready-to-eat spatulas washed, rinsed, and sanitized during inspection then used for that purpose only for the rest of the inspection. Prevent the transfer of microorganisms from raw animal food, to spatulas, to ready-to-eat food by use of separate utensils and wash, rinse, and sanitize as necessary to also prevent foodborne illness.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - APPLIED
Observation: Glass cleaner and ammonia based sanitizer is stored with bleach.
Correction: Take measures to assure that food, equipment and employees are protected when toxic chemicals are applied. Store containers of bleach separately to the left or right of other chemicals, especially ammonia-based products. Correct By: 24-May-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A quaternary ammonia test kit is not available for checking sanitizer concentrations.
Correction: Provide a quaternary ammonia test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 05-Jun-2015
- TOXIC SUBSTANCES - SANITIZER CRITERIA (corrected on site)
Observation: Spray bottle of sanitizer is far in excess of 500 ppm.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Sanitizer spray bottles refilled to 400 ppm during inspection. Follow label directions and use the corresponding test strip to verify concentration. Excessive sanitizer may leave toxic residues on food contact surfaces.
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Bottom shelf of cart in the front service area and shelving of dry storage area is lined with cardboard which is not nonabsorbent.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Remove cardboard. The cardboard material may be replaced with a different material which meets the requirements listed above if needed to keep dry storage goods from falling through shelving. Correct By: 21-Aug-2015
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (corrected on site)
Observation: Clean dish machine racks are stored on the floor.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and at least six inches off the floor. Operator moved dish racks six inches off the floor during the inspection.
- USING DRESSING ROOMS AND LOCKERS (corrected on site)
Observation: Employee clothing is being stored on dry storage rack over tortillas which may contaminate the food.
Correction: Provide lockers for employees and instruct employees to use lockers for storage of their personal clothing and possessions. Correct By: 21-May-2015
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05/21/2015 | Routine | |
- Critical: SEWAGE - BACKFLOW PREVENTION
Observation: An air break exists between the sewage system and a drain from the ice machine.
Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Provide a full air gap in the ice machine drain. Recommended operator raise the ice machine up on stable masonry blocks painted with epoxy or other easily cleanable risers. Correct By: 16-Mar-2015
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Bare wood shelving by margarita mixers and wood framing on the back side of the bar is not nonabsorbent.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Paint wood surfaces with a high gloss, moisture resistant paint or finish with other approved materials. Correct By: 16-Mar-2015
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The kitchen walk-in cooler refrigeration unit is not cleaned on a frequent basis. There are plastic wrap and dust on the back side.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. The walk-in cooler will not hold safe temperatures as efficiently or at all as the unit becomes too dirty. Correct By: 11-Mar-2015
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Dish machine racks are stored on the floor under the drainboards.
Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and at least six inches off the floor. Correct By: 16-Mar-2015
- HANDWASHING AIDS AND DEVICES, USE RESTRICTION
Observation: Soap and single-use toweling is provided at the prewash sink by the warewashing machine.
Correction: Remove handwashing aids and devices at unapproved sink and prohibit handwashing at this sink. Handwashing aids shall only be at the designated handwashing sinks in the kitchen and the newly added handwashing sink between the four compartment sink and warewashing machine. Correct By: 16-Mar-2015
- PUBLIC RESTROOMS - GOOD REPAIR AND SUPPLIED WITH TOILET TISSUE
Observation: One of three toilets in the women's restroom is out of order.
Correction: Repair toilet and maintain toilet in working condition. Correct By: 16-Mar-2015
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03/10/2015 | Pre-inspection | |
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