- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A test kit is not available for checking sanitizer concentrations. This was a requirement stated in the pre-licensing inspection.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment but there are two people registered to take the course.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days.
- FOOD PREPARATION SINK (repeated violation)
Observation: Significant food preparation is occurring without the use of a food preparation sink. This was a requirement stated in the pre-license inspection.
Correction: A food preparation sink shall be provided for significant food preparation by March.
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01/13/2016 | Re-inspection 2 | |
- Critical: WHEN TO WASH (repeated violation)
Observation: Employee observed not washing hands before starting food preparation after handling money.
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-Dec-2015
- Critical: PHF/TCS, COLD HOLDING (repeated violation)
Observation: Cut tomatoes (42 F) and cheese (43 F) in the prep cooler are cold held above the allowed 41°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 10-Dec-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: No datemarking system is in place
Correction: Implement datemarking 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: 10-Dec-2015
- Critical: TOXIC SUBSTANCES - SEPARATION (repeated violation)
Observation: Window cleaner is stored next to single-use cup lids.
Ajax noted stored on top of a can of tomatoes.
Chemicals are stored next to the rice.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Correct By: 10-Dec-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A test kit is not available for checking sanitizer concentrations. This was a requirement stated in the pre-licensing inspection.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- USING A HANDWASHING SINK - ACCESSIBLE (repeated violation)
Observation: Handwashing sink observed with a skillet inside 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.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER (repeated violation)
Observation: Working containers of sanitizer not labeled with contents.
Correction: Label working containers.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment. This was a requirement stated in the pre-licensing inspection.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS (repeated violation)
Observation: Taco shell containers, chip containers, blender, non-stick pot and electric 2-burner countertop cooktop are not ANSI certified or approved by the department. This was a requirement stated in the pre-license inspection.
Correction: Unapproved equipment shall be removed from food service.
- FOOD PREPARATION SINK (repeated violation)
Observation: Significant food preparation is occurring without the use of a food preparation sink. This was a requirement stated in the pre-license inspection.
Correction: A food preparation sink shall be provided for significant food preparation within 90 days.
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01/06/2016 | Re-inspection | |
- Critical: WHEN TO WASH
Observation: Employee observed not washing hands before starting food preparation after handling money.
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-Dec-2015
- Critical: PHF/TCS, COLD HOLDING
Observation: Cut tomatoes (44 F) and chili (48 F) in the prep cooler are cold held above the allowed 41°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 10-Dec-2015
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: No datemarking system is in place
Correction: Implement datemarking 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: 10-Dec-2015
- Critical: TOXIC SUBSTANCES - SEPARATION
Observation: Window cleaner is stored next to single-use cup lids.
Ajax noted stored on top of a can of tomatoes.
Chemicals are stored next to the rice.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Correct By: 10-Dec-2015
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A test kit is not available for checking sanitizer concentrations. This was a requirement stated in the pre-licensing inspection.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink observed with a skillet inside 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.
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER
Observation: Working containers of sanitizer not labeled with contents.
Correction: Label working containers.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. This was a requirement stated in the pre-licensing inspection.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days.
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Taco shell containers, chip containers, blender, non-stick pot and electric 2-burner countertop cooktop are not ANSI certified or approved by the department. This was a requirement stated in the pre-license inspection.
Correction: Unapproved equipment shall be removed from food service.
- FOOD PREPARATION SINK
Observation: Significant food preparation is occurring without the use of a food preparation sink. This was a requirement stated in the pre-license inspection.
Correction: A food preparation sink shall be provided for significant food preparation within 90 days.
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12/03/2015 | Routine | |
| No violation noted during this evaluation. | 06/15/2015 | Pre-inspection | |
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