La Tolteca, 2653 New Pinery Rd, Portage, WI 53901 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- FOOD CONTACT SURFACES - SOILED
Observation: Both large plastic cutting boards used at prep line are visibly soiled and are not sanitized properly.
Correction: Maintain food contact surfaces in a clean condition. Use one teaspoon bleach in one gallon water for sanitizing cutting boards at prep line - 100 ppm. Correct By: 23-Aug-2015
- HAND DRYING PROVISION (repeated violation)
Observation: No single-use toweling or other hand drying device available at handwashing sink close to ice machine for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 23-Aug-2015
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment - EXPIRED.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [90 DAYS]. Correct By: 20-Nov-2015
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a gap in the threshold and jamb area of back exterior door which could allow the entrance of insects or rodents.
Correction: Repair this gap so that entrance by insects or rodents into the food establishment is prevented. Correct By: 20-Sep-2015
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER (repeated violation)
Observation: Large uncovered grease filled bucket, old boxes and other unecessary items are located outside kitchen exterior door.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. Correct By: 20-Sep-2015
|
08/20/2015 | Routine | |
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 03-Jun-2014
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. Operator attended and passed course but still needs state cert. Appl. and 10.00 fee was submitted to c.o.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [90 days].
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Ice scoop at bulk ice machine was improperly stored - handle of scoop was lying in ice.
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. Correct By: 03-Jun-2014
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST (corrected on site)
Observation: The sliced fruits in trays at bar for drinks is stored in an area subject to cross contaminaion by sanitizer solution in wiping cloth bucket.
Correction: Store food in areas not exposed to splash, dust, or other contamination. Correct By: 03-Jun-2014
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (corrected on site)
Observation: The WIC door handles are not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 03-Jun-2014
- BUILDING CONSTRUCTION
Observation: Several CO2 tanks for post-mix sodas are stored unsecured in kitchen area.
Correction: Food establishments shall meet the wisconsin commercial building code. Correct By: 10-Jun-2014
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Old deep fryer and fruit mix/slushy machine is stored outside back of building next to exterior door.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. Correct By: 10-Jun-2014
|
06/03/2014 | Routine | |
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