Mark's East Side, 1405 E Wisconsin Ave, Appleton, WI 54911 - Restaurant inspection findings and violations

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Business Info

Name: MARK'S EAST SIDE
Address: 1405 E Wisconsin Ave, Appleton, WI 54911
Type: Restaurant
Total inspections: 2
Last inspection: 06/23/2015
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Inspection findings

Inspection date

Type
  • Critical: PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER
    Observation: Raw beef noted stored above raw fish in the walk in cooler.
    Correction: Store raw animal foods in order of decending hazard to prevent cross contamination. Fish should be stored above the beef as beef has to be cooked to a higher temperature. Separate raw animal food species from one another except when combined as ingredients.
  • FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
    Observation: A bag of onions was noted stored on the floor in the walk in cooler.
    Correction: Store all food items 6 inches above the floor.
06/23/2015Routine
  • Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
    Observation: Employee observed handling cheese with bare hands.
    Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
  • Critical: REHEATING FOR HOT HOLDING (corrected on site)
    Observation: Rice reheated in microwave to 133-140 deg F
    Correction: Rice, as with other products being reheated, shall be heated to 165 deg F. Use thermometer to chech cookibg and reheating temps. Rice was reheated during inspection to 190..
  • Critical: PHF/TCS, COLD HOLDING (corrected on site)
    Observation: Ham, eggs, rice and cottage cheese on salad bar noted at 48 deg F.
    Correction: Maintain cold potentially hazardous foods at or below 41°F. These items were put into bowls instead of the taller containers to ensure better cooling by ice. Other items in bowls were at 38-40.
  • Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
    Observation: Several cooked, ready-to-eat items in the walk-in cooler are not dated or are past the 7 day limit.
    Correction: Date marking requirements were discussed in detail with Zach. 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: Soap is being mixed with sanitizer solution for wiping cloths.
    Correction: Discontinue adding soap to sanitizer solutions. This makes the sanitizer less effective.
05/29/2014Routine

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