Rico's Family Restaurant, 427 S Washington St, Combined Locks, WI 54113 - Restaurant 2.1 inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed cracking shell eggs with gloves on and then moving on to the next task without removing the gloves and washing hands.
Correction: After handling raw foods, such as cracking shell eggs, remove gloves and wash hands before moving on to the next task. Reviewed this practice with staff during the inspection. Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 04-Apr-2016
- Critical: TOXIC SUBSTANCES - SANITIZER CRITERIA (corrected on site)
Observation: The bleach sanitizer in the bucket was noted in excess of 200ppm.
Correction: During the inspection, the sanitizer was refilled to a concentration of 100ppm. Reviewed the proper concentration for bleach as a sanitizer with staff. Ensure all staff are trained to properly mix the sanitizer. Correct By: 04-Apr-2016
- FOOD CONTACT SURFACES - SOILED (corrected on site)
Observation: The hard to reach areas of the slicer are visibly soiled.
Correction: Reviewed the frequency of cleaning and sanitizing with the Person In Charge during the inspection. Use a tool to effectively clean and remove food particles in the hard to reach areas of the slicer. The slicer was cleaned during the inspection. Maintain food contact surfaces in a clean condition. Correct By: 04-Apr-2016
- THAWING (corrected on site)
Observation: One pork roast and 4 small packages of sausage were being thawed at the food prep sink in ambient temperature.
Correction: Adjust procedures or methods to properly thaw foods either under constant running, cold water in the food prep sink or in the walk-in cooler. The roast was placed in the walk-in during the inspection and the sausage was placed in a container under running water in the food prep sink. Correct By: 04-May-2016
|
04/04/2016 | Routine | |
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS (corrected on site)
Observation: The sanitizer concentration of the solution in the wiping cloth bucket was observed in excess of 200 PPM chlorine.
Correction: The sanitizer solution was diluted during the inspection and was noted at 100ppm. Provide training to employees on proper use and concentration of sanitizer. Correct By: 25-Sep-2015
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (corrected on site)
Observation: The slicer was cleaned during the inspection, but was not sanitized after cleaning.
Correction: Ensure the sanitizing step takes place for all food contact surfaces, including the slicer. Clean and sanitize all utensils and equipment before contact with food. Correct By: 25-Sep-2015
|
09/18/2015 | Routine | |
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The 2-door TurboAir cooler had an ambient temperature of 66F.
Correction: During the inspection, service was called and arrived to service the cooler. Repair equipment to good condition and ensure it is effectively able to hold food at or below 41F. Do not store food in this cooler until it the ambient air temp is below 41F. Correct By: 08-May-2015
|
05/01/2015 | Pre-inspection | |
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