- Critical: CLEANING PROCEDURE
Observation: Food employee observed rinsing hands without using soap.
Correction: Train food employees in proper handwashing techniques. Correct By: 10-Jun-2015
- Critical: WHEN TO WASH
Observation: Employees observed not washing hands after returning to work from using the rest room and touching their face.
No handwashing was observed until the end of the inspection.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 10-Jun-2015
- Critical: COOLING
Observation: Pork in the walk-in cooler is not cooling properly and is at 56°F after being cooked yesterday. The owner voluntarily discarded the pork.
Chicken cooling in the walk-in cooler noted at 112 F after cooling for 1 1/2 hours.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Correct By: 10-Jun-2015
- Critical: PHF/TCS, COLD HOLDING
Observation: Rice next to hot hold unit is cold held at 72°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 10-Jun-2015
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: There was no detergent or sanitizer to the kitchen dish machine during the inspection.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Correct By: 10-Jun-2015
- WHERE TO WASH - UNAPPROVED SINK
Observation: Food employee observed washing hands in the food prep sink.
Correction: Food employees shall wash their hands in a handsink approved for handwashing.
- PROPER COOLING METHODS - CRITERIA
Observation: Rice noted cooling with tight plastic wrap over top of the container.
Chicken noted cooling on top of two other containers that were also cooling.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- USING A HANDWASHING SINK - ACCESSIBLE (repeated violation)
Observation: Handwashing sinks observed to be used to hold tortillas and soiled dishes during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- EATING, DRINKING, OR USING TOBACCO
Observation: Employee beverages noted on the prep tables in the kitchen area.
Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.
- PROPER COOLING METHODS USED - FROZEN FOOD
Observation: Frozen chicken and french fries not stored and maintained frozen.
Correction: Adjust procedures so that food that is frozen in a freezer is maintained frozen while being stored..
- THAWING
Observation: Chicken is being improperly thawed by placing on the counter.
Correction: Adjust procedures or methods to properly thaw foods.
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06/03/2015 | Routine | |
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