Eldorado Mexican Restaurant, 2320 W Lakeshore Dr, Ashland, WI 54806 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Red Sauce in True 2 door upright cooler is cold held at 43°F. Raw Chicken in single door prep cooler between cooking line and mechanical dishwasher is also colld heald at 43 F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 28-Mar-2016
|
03/28/2016 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There are ready-to-eat cheese stored under [meat in the walk in.
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. Correct By: 25-Mar-2015
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER
Observation: Raw chicken stored over steak and beef in the walk in cooler..
Correction: Prevent nesting of raw animal foods and store raw animal foods in order of decending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients. Correct By: 25-Mar-2015
- Critical: COOLING
Observation: Chicken in process of cooloing is not cooling properly and is at 105 °F after one hour. With out intervention it would not make it to 71 within another hour
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Correct By: 25-Mar-2015
- Critical: PHF/TCS, COLD HOLDING
Observation: Meat in lower part of small TRUE prep cooler is cold held at 50 to 53 °F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Discard all meat in this cooler that is above 41 degrees F. Correct By: 26-Mar-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A Chlorine] test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 03-Apr-2015
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be blocked by mop and bucket during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.). Correct By: 26-Mar-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Ice scoop was improperly stored with the handle in the ice of the ice maker bin.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: The box of chicken is stored on the floor in the Walk In].
Correction: Store all food items 6 inches above the floor. Correct By: 25-Mar-2015
|
03/25/2015 | Routine | |
- Critical: COOLING
Observation:
white cheese sauce in True cooler is not cooling properly and is at 67 °F after an indetermined time].
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Correct By: 18-Mar-2014
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for cheese sauce in True upright cooler. White sauce being put in large 2-3 gallon plastic containers which were next to each other..
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Correct By: 18-Mar-2014
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to be not draining during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Correct By: 21-Mar-2014
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Mushrooms in the Walk in cooler were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods. Correct By: 18-Mar-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site)
Observation: The salsa base] is stored on the floor in the East kitchen area.
Correction: Store all food items 6 inches above the floor. Open containers are subject to contamination from staff walking past this area. Correct By: 18-Mar-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: The peppers and tortillas are stored on the floor in the Walk In cooler. They are both in cardboard boxes..
Correction: Store all food items 6 inches above the floor. Correct By: 18-Mar-2014
|
03/18/2014 | Routine | |
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