- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Potentially Hazardous Food (PHF) such as diced tomatoes and sour cream in the front prep cooler are cold held at 45-46°F.
Correction: Repair the front prep cooler so it maintains cold PHF at or below 41°F. Note: During this inspectioin, PHF from the lower was removed and PHF from the upper was placed on ice and monitored for temperature.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
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 90 days.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wet wiping cloths were observed laying on counters.
Correction: Store wiping cloths in a sanitizing solution.
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02/04/2015 | Routine | |
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of internal temperatures of foods.
Correction: The person in charge shall obtain training or training materials in the areas of internal food temperatures so they are able to demonstrate knowledge and train employees on proper food safety practices.
- 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.
- 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 30 days. Jessica Gonzales has taken and passed her servesafe course but still needs WI Certification. If not completed within 30 days, $150 fee will be issued. Correct By: 22-Sep-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Ice scoop stored with the handle in the 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.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (corrected on site) (repeated violation)
Observation: Clean utensils are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
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08/21/2014 | Routine | |
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment. Jessica Gonzalez has taken and passed a food safety course but needs to send in for WI Certificaton
Correction: Provide & post an original State of Wisconsin food manager's certificate. Fill out attached form and mail it, copy of certification and $10 to the state of WI.
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (repeated violation)
Observation: Clean utensils are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
- HANDWASHING SIGNAGE (corrected on site)
Observation: No handwashing signage provided at Mens restroom handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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04/22/2014 | Routine | |
- THERMOMETERS - FOOD - ACCURACY (repeated violation)
Observation: Thermometer were off by 32°F. I suspect that the thermometer was calibrated to °C instead of °F.
Correction: Calibrate or replace thermometer.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin certified food manager for this establishment.
Correction: Provide a Wisconsin certified food manager and post certification in the food establishment within 90 days. Correct By: 28-Jan-2014
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED
Observation: Clean utensils are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
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10/28/2013 | Routine | |
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