- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Raw chicken, crab meat, sliced tomatoes, and guacamole in the food prep RIC top were observed cold held at 46.5, 49.0, 47.3, 46.7°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Foods were put on ice during inspection.
- ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Observation: Main food preparaton reach in cooler is not sufficient in capacity to hold foods at 41 F. Observed that cooler was not working during inspection.
Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment. Owner stated he would ensure call for maintenance. Correct By: 15-May-2015
- HAND DRYING PROVISION (corrected on site) (repeated violation)
Observation: No single-use toweling or other hand drying device available at either kitchen handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Paper towels were installed during inspection.
|
04/24/2015 | Re-inspection | |
| No violation noted during this evaluation. | 02/26/2015 | Onsite Visit | |
- Critical: CLEANING PROCEDURE (corrected on site)
Observation: Food employee observed improperly washing hands by rinsing hands only.
Correction: Train food employees in proper handwashing techniques. Correct By: 20-Feb-2015
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling burritos and other food items with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 20-Feb-2015
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (corrected on site)
Observation: Dishes and silverware are not sanitized after cleaning. The warewashing machine was not properly dispensing sanitizer at the time of visit.
Correction: Clean and sanitize all utensils and equipment before contact with food. Use the three compartment sink for sanitizing after washing and rinsing until machine is operational. Correct By: 20-Feb-2015
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: The air gap for the food preparation sink has been modified with a plastic bag. The management indicates that the gap was too large and water was spilling on the floor.
Correction: Provide an air gap on water supply side to protect water supply. Correct By: 27-Feb-2015
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: Windex was stored on the food prep table.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Correct By: 20-Feb-2015
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not enforcing bare hand contact and ensuring proper sanitization of dishes and utensils (the machine was not dispensing sanitizer). Window wash was stored on the prep table near the grill. .
Correction: The person in charge shall provide training to employees on proper handwashing, touching food that is going to be eaten without cooking with bare hands, and checking the dish machine to ensure it is dispensing sanitizer. . Correct By: 20-Feb-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A Chlroine 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: 20-Feb-2015
- FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS
Observation: Food thermometer not calibrated properly. It was at least 10F off.
Correction: Food temperature measuring devices shall be calibrated to manufacturers specifications. Correct By: 20-Feb-2015
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap was installed but still sealed at food employee handwashing sink in the back food preparation area.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 20-Feb-2015
- HAND DRYING PROVISION
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.
- FOOD CONTAMINATION PREVENTED - SEGREGATION AND LOCATION OF DISTRESSED MERCHANDISE
Observation: edPersonal food items (including fish not served to the patrons) are stor above or adjacent to other food items intended for use.
Correction: Store all personal or food for returns in designated areas which are separate from other foods. Correct By: 20-Feb-2015
- 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 within 180 days. The manager indicates that he took the course, but did not mail in the state application. . Correct By: 20-Aug-2015
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: There were numerous containers and trays of covered foods in the walk in cooler that were unlabeled.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Hot and cold held on the preparation line is subject to overhead contamination by missing and dirty ceiling tile and air vents. .
Correction: Clean tile and replace missing tile and light coverings to protect foods from contamination. Correct By: 27-Feb-2015
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: There are two replacement tiles in the food preparation area that are not the same size as the approved flooring and allow for food and grease to accumulate in cracks.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Replace tile so that there is no gap or large cracks.
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: No thermometers were found in any of the coolers near the front (top door area).
Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit. Correct By: 20-Mar-2015
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: The food preparation cutting board is scored to the point where it is discolored and difficult to clean and sanitize properly.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 20-Mar-2015
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (corrected on site)
Observation: Clean glasses, buckets, pots and pans are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 20-Feb-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in [area] are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 27-Feb-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in food prep area are not covered with a shatter resistant shield.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a hole or gap in the gasket of the kitchen service door which could allow the entrance of insects or rodents.
Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented. Correct By: 27-Feb-2015
- INTENSITY - LIGHTING
Observation: The light intensity in the ice machine and dry storage room is less than 10 foot candles.
Correction: Provide the correct lighting intensity in all work and storage areas. Replace bulb or ballasts to make sure proper lighting. Correct By: 27-Feb-2015
- DESIGNATION - DRESSING AREA AND LOCKERS
Observation: Employee personal items including phones and other items not essetial to the food operation were located throughout the kitchen.
Correction: Provide a separate area for employee personal item storage. Correct By: 20-Mar-2015
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The prewash sink spray head is broken and missing from the dispensing wand. There was a bucket full of water from a leaking pipe under dishwashing area. There is exposed electrical wiring on the wall near the dry storage room. There was a leak that left damage of the ceiling tiles above the prep area.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace the items described above. Correct By: 20-Mar-2015
|
02/20/2015 | Routine | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: All ready-to-eat food items in the walkin cooler and 3 door prep cooler is 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. Correct By: 18-Dec-2013
- CONSUMER ADVISORY
Observation: Consumer advisory on menu is:
1. missing from the bottom of the pages
2. some food items (shrimp) should not have (*) asterisks
3. steaks should have asterisks
Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Correct By: 18-Dec-2013
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods for the cooks.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food. Correct By: 18-Dec-2013
- 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: 18-Dec-2013
- FOOD CONTACT SURFACES - SOILED
Observation: Gaskets and door handles on the prep cooler is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 18-Dec-2013
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap not available at food employee handwashing sink in the bar area.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 18-Dec-2013
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying in the bar area.
Correction: Obtain a counter towel holder that provides single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 18-Dec-2013
- TOXIC SUBSTANCES - SANITIZER CRITERIA
Observation: Chlorine bleach is used in the food establishment is not approved for dishwasher.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Contact Sysco or Ecolab and order and install proper sanitizer for dish machine. Correct By: 18-Dec-2013
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Food containers in the 3 door prep 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-Dec-2013
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Many containers of food in the coolers are stored in unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Correct By: 18-Dec-2013
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The 3 door prep cooler is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct By: 18-Dec-2013
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: 3 door prep cooler is not maintained in good repair. Noted missing condenser vent cover.
Correction: Repair equipment to good condition or remove from premise. Correct By: 18-Dec-2013
- UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION
Observation: Ice scoop in back room is improperly stored. Noted sitting on a cloth exposed to dust.
Correction: Store ice scoop in a clean dry location, not exposed to contamination and off the floor. Store in a covered container and clean daily. Correct By: 18-Dec-2013
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins. Correct By: 18-Dec-2013
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The floor tile on the kitchen line is damaged.
Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Correct By: 18-Dec-2013
- FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED
Observation: Floor and wall juncture in the dish area, back food prep area and kitchen line area is not coved. Noted missing tiles in this area with moisture damage on the wall as a result.
Correction: Provide base coving (tiles or rubber/plastic base board) Correct By: 18-Dec-2013
- INSECTS AND RODENTS - OUTER OPENINGS PROTECTED
Observation: There is a hole or gap in the back door of the kitchen which could allow the entrance of insects or rodents.
Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented. Correct By: 18-Dec-2013
- INTENSITY - LIGHTING
Observation: The light intensity in the back prep area and dish area has multiple lights that are not working and it is too dark.
Correction: Provide the correct lighting intensity in all work and storage areas. Correct By: 18-Dec-2013
|
12/13/2013 | Pre-inspection | |
Restaurant representatives - add corrected or new information about Los Nopales Mexican Restaurant, 506 W Pine St, Baraboo, WI 53913 »