- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: There was tortilla shells stored in same bin as raw hamburger.
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.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site) (repeated violation)
Observation: The SHC is not being used according to EPA registered label use instructions and is at 0 PPM.
Correction: Sanitizer bucket was empty. Replaced bucket.
- CONSUMER ADVISORY
Observation: No consumer advisory provided on the menu for hamburger or cheeseburger.
Correction: Next time menus are printed provide a consumer advisory for animal foods served in a raw or undercooked condition.
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Scoop was improperly stored bulk bins with the handle in the food.
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 (corrected on site)
Observation: The multiple items found stored on the floor in the Walk In cooler.
Correction: Store all food items 6 inches above the floor.
- FOOD CONTACT SURFACES - NON TCS/PHF -FREQUENCY (corrected on site)
Observation: Can opener had an accumulation of food debris.
Correction: Follow cleaning schedule as required in 4-602.11 (D) or clean in-use utensils every 4-hours.
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING (repeated violation)
Observation: Margarita machine has an accumulation of mold at the dispenser.
Correction: Clean utensil and equipment not contacting PHS/TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: Cooler doors, handles, shelving and microwave are soiled with food residue.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
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03/18/2016 | Routine | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The sanitizer in the bar dishmachine was at 0 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- Critical: FOOD CONTACT SURFACES - FREQUENCY (corrected on site)
Observation: Meat slicer was found soiled with food residue.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours.
- VENTILATION HOOD SYSTEM - DROP PREVENTION
Observation: The ventilation hood has grease condensation accumulating.
Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: GE refridgerator is not ANSI certified or approved by the department.
Correction: When the GE refridgerator ceases to properly function replace with an ANSI certified model made for commercial use.
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING (corrected on site)
Observation: Margarita machines has an accumulation of mold around the dispenser.
Correction: Clean utensil and equipment not contacting PHS/TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.
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09/09/2015 | Routine | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The sanitizer in the bar dishmachine was at 0 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
- Critical: FOOD CONTACT SURFACES - FREQUENCY (corrected on site)
Observation: Meat slicer was found soiled with food residue.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours.
- VENTILATION HOOD SYSTEM - DROP PREVENTION
Observation: The ventilation hood has grease condensation accumulating.
Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: GE refridgerator is not ANSI certified or approved by the department.
Correction: When the GE refridgerator ceases to properly function replace with an ANSI certified model made for commercial use.
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING (corrected on site)
Observation: Margarita machines has an accumulation of mold around the dispenser.
Correction: Clean utensil and equipment not contacting PHS/TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.
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09/09/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Raw pork sausage was stored above ready-to-eat fish in the Randell cooler.
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.
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (corrected on site) (repeated violation)
Observation: Raw chicken was stored above raw ground beef in the Randell 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.
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Rice is hot held at 61°F.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Note: the rice was thrown away during the inspecdtion.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Bowls without handles are being used as scoops in containers of salt and sugar.
Correction: Use scoops with handles and store with handles above the top of the food.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site)
Observation: A bag of carrots in the walk-in cooler and boxes of food in the walk-in freezer are stored on the floor.
Correction: Store all food items 6 inches above the floor.
- EQUIPMENT AND UTENSILS - FOLLOW MANUFACTURERS DIRECTIONS (corrected on site)
Observation: CO2 cylinders at the bar and in the basement are stored unchained.
Correction: Secure CO2 cylinders with a chain or other means.
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03/05/2015 | Routine | |
- Critical: RESPONSIBILITY OF THE PERSON IN CHARGE TO REQUIRE REPORTING BY FOOD EMPLOYEES AND APPLICANTS (corrected on site)
Observation: Food employee was unable to inform me of what symptoms of illness they must report to the person in charge.
Correction: Inform food employees of the requirements to report signs, symptoms and diagnosis of foodborness illness to the person in charge.
- Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER (corrected on site)
Observation: Raw chicken stored over raw beef inside the Randell cooler.
Correction: Separate raw animal food species from one another except when combined as ingredients.
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08/04/2014 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There is lettuce stored under raw chicken in the Randell 2 door cooler.
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.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at the bar area handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in server's area by clean utensils.
Correction: Provide approved beverage container in food preparation area.
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02/11/2014 | Routine | |
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