- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
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.
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site) (repeated violation)
Observation: Handwashing sink observed to be filled with a bucket and blocked by brooms 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.
- HAND DRYING PROVISION (corrected on site) (repeated violation)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- 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. Correct By: 02-Dec-2015
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09/17/2015 | Re-inspection | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Facility does not date mark.
Correction: 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. Correct By: 09-Sep-2015
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (repeated violation)
Observation: Kettles not sanitized after cleaning.
Correction: Clean and sanitize all utensils and equipment before contact with food. Repair 4-compartment sink drain stoppers so the sink can hold water. Correct By: 09-Sep-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
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.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE (repeated violation)
Observation: Hot water temperature at handwashing sink is at 132°F. Cold water tap does not work.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Repair cold water tap. Correct By: 09-Sep-2015
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site) (repeated violation)
Observation: Handwashing sink observed to be filled with a bucket and blocked by brooms 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.
- HAND DRYING PROVISION (corrected on site) (repeated violation)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- 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. Correct By: 02-Dec-2015
- HANDWASHING SIGNAGE (repeated violation)
Observation: No handwashing signage provided at kitchen handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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09/09/2015 | Re-inspection | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Facility does not date mark.
Correction: 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. Correct By: 09-Sep-2015
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: Kettles not sanitized after cleaning.
Correction: Clean and sanitize all utensils and equipment before contact with food. Repair 4-compartment sink drain stoppers so the sink can hold water. Correct By: 09-Sep-2015
- 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.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: Hot water temperature at handwashing sink is at 132°F. Cold water tap does not work.
Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Repair cold water tap. Correct By: 09-Sep-2015
- USING A HANDWASHING SINK - ACCESSIBLE (corrected on site) (repeated violation)
Observation: Handwashing sink observed to be filled with a bucket and blocked by brooms 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.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- 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. Correct By: 02-Dec-2015
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at kitchen handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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09/02/2015 | Routine | |
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed to be blocked by garbage 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.
- 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.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Shells and tortillas in the kitchen were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The microwave and vent hood are not cleaned on a frequent basis.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.
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10/02/2014 | Routine | |
- 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 certification in the food establishment within 90 days.
- DRYING MOPS (repeated violation)
Observation: Mops stored in mop sink.
Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.
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11/27/2013 | Re-inspection | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Mulitple food items in muliplte cooling units are improperly date marked. Date marking generally missing.
Correction: 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.
- 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.
- DRYING MOPS
Observation: Mops stored in mop sink.
Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.
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11/19/2013 | Routine | |
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