Hernandez Inc, 212 S 7th St, Delavan, WI 53115 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- TIME AS A PUBLIC HEALTH CONTROL - PLAN APPROVAL AND PROPER METHODS (corrected on site)
Observation: Cut Tomatoes, Lettuce and Cut Gucamole were stored in room temperature by the cookline.
Correction: Food items out of temperature control shall be discarded and any food improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. Spoke to the cook and he moved the items into the prep cooler.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment. Rafeal S Hernandez has taken a class through the Tavern League. An application was given to him . Attach a copy of your completed class certificate and send it in to the Central Office with $10 to obtain your state certificate.
- EATING, DRINKING, OR USING TOBACCO (corrected on site)
Observation: Employee was observed eating in the kitchen area.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use. The employee was instructed to eat in the dining room. The employee moved to the dining room and cleaned the table top.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: A plastic cup was in use to scoop out ice from the ice bin in the Wait Station and the bar.
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.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: The hood is heavily soiled with grease build up.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
|
10/29/2015 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Soup and Tamales in True Reachin and basement (Old) Walkin are not date marked.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on the counter top. .
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.Keep in 100 ppm Chlorine solution.
- EQUIPMENT AND UTENSILS - WOOD, USE LIMITATION
Observation: Wooden palates are in use in the basement walk in cooler to store boxed items.
Correction: Remove wood used for food contact surfaces unless oterwise approved for use. Use approved shelving that will store food 6" off the floor.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of the hood are soiled with grease buildup.
Correction: Clean and remove the grease built up from the hood filters. Clean the hood periodically.
- INTENSITY - LIGHTING
Observation: The light banks in the kitchen have burnt out lights.
Correction: Repair/replace the neon lights. Provide the correct lighting intensity in all work and storage areas.
|
09/30/2014 | Routine | |
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