Fresh Egg Rolls, 1970 Post Rd, Plover, WI 54467 - Mobile Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: A front wooden panel for the cupboard below the handwashing sink is missing.
Correction: Replace wooden cupboard panel and repair equipment to good condition. Correct By: 31-Jul-2015
|
07/28/2015 | Re-inspection | |
- Critical: PHF/TCS, HOT HOLDING (corrected on site) (repeated violation)
Observation: Egg rolls in hot holding unit are being hot held at 110-117°F.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Note: hot holding unit was turned up at the time of the inspection and egg rolls discarded. Correct By: 17-Jul-2015
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for rice. Hot rice made this morning was placed into a shallow plastic container and covered tightly and put into Delfield cooler.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Do not cover foods in the cooler when the foods are part of the cooling process. Correct By: 17-Jul-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: A front wooden panel for the cupboard below the handwashing sink is missing.
Correction: Replace wooden cupboard panel and repair equipment to good condition. Correct By: 31-Jul-2015
|
07/17/2015 | Routine | |
| No violation noted during this evaluation. | 08/15/2014 | Re-inspection | |
- Critical: PHF/TCS, HOT HOLDING
Observation: White rice hot held in rice cooker is hot held at 115°F and fried rice hot held in rice cooker is hot held at 113°. Note: rice made in same unit 4 hours ago.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 09-Jul-2014
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer gauged 0-220F is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Correct By: 23-Jul-2014
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site)
Observation: Handwashing sink observed to be full of dirty dishes 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: 09-Jul-2014
- INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS
Observation: The exterior door in the mobile unit is not self-closing or tight-fitting and is being left open occasionally allowing flies to enter. At the time of the inspection, several flies were in the mobile unit.
Correction: Make the door self-closing and tight fitting to prevent the entrance of insects or rodents. May need to provide a screen door to allow for air flow but to keep flies and other insects out. Correct By: 23-Jul-2014
|
07/09/2014 | Routine | |
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Correct By: 30-May-2014
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate. Note: Owner has taken approved certified food manager class and has submitted application and payment to state of Wisconsin and is waiting for original State of Wisconsin food manager certificate. Correct By: 29-Jun-2014
|
05/29/2014 | Pre-inspection | |
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