Critical: PHF/TCS, COLD HOLDING Observation: Pico in cold holding serving line is held at 46°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Product was discarded. Verify temperatures on the cold holding line for proper cold holding temperaures. Check cooling unit, and repair if required.
IN-USE UTENSILS, BETWEEN USE STORAGE Observation: Small spoon in chili was improperly stored in the walk in cooler and was encrusted in food debris. .
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 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.
CLEANING, FREQUENCY AND RESTRICTIONS Observation: Clean under counters and shelving in the backroom area. Also keep water at a minimum to prevent any pooling that may occur on the floor. Establish a regular cleaning routine.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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