Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
No cross connections, back siphonage and back flow prevention.
|
Nov 7, 2005
|
99 |
-
Floors, walls, equipment, ventilation, hoods, ceilings, lights, restrooms and dumpster areas must be kept in sanitary condition and good repair.
-
Sanitizer products must be approved by the state health department.
Sanitizer must be used at the concentration stated on the label.
Sanitizer must be used after washing utensils with soap and rinsing with clear water.
Sanitizer concentration must be tested daily with test kit or test paper.
Sanitizing with hot water must be checked daily with a maximum recording thermometer or thermo tape.
Food contact surfaces, ice machines and ice bins must be cleaned and sanitized on a routine schedule.
|
Jul 28, 2006
|
94 |
-
Food must be date marked to show it is used or discarded within 7 days.
-
Food must be held at 41 F or 135 F. Food temperatures must be monitored daily.
-
Food must be rapidly chilled from 140F to 70 F within 2 hours. Temperature must be monitored regularly.
-
Ice bins must not be used to store bottles or cans. Ice must be protected from contamination and food must be protected from contamination.
-
Proper thawing.
|
Aug 6, 2007
|
83 |
-
Handwash sinks must be supplied with soap and paper towels. Hand sinks must not be used for other purposes.
|
Sep 10, 2008
|
95 |
No violation noted during this evaluation.
|
Oct 2, 2009
|
100 |
No violation noted during this evaluation.
|
Sep 16, 2010
|
100 |
-
Food from an approved source.
-
Food must be protected from contamination by filth, insects, raw food and dirty hands.
-
Improper food cooking or holding
-
Wiping rags must be stored in sanitizer solution when not in use.
Employees must change gloves as often as necessary to prevent contamination of food.
|
Sep 12, 2011
|
84 |
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