El Tenampa Taqueria, 315 E. North Street, #9, Waukesha, WI 53188 - Restaurant inspection findings and violations
Inspection findings |
Inspection Date |
Inspection Score |
|---|---|---|
|
Sep 13, 2010 | 95 |
Violation descriptions and comments
Sep 13, 2010Storage surfaces, etc.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Floor behind equipment
Violation 53 R: 6-501.12 Cleaning, Frequency and Restrictions.
(A) The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods when the least amount of FOOD is exposed such
as after closing. This requirement does not apply to cleaning that is necessary due to a
spill or other accident.
Containers stored on carpet
Violation 43 D: 4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use
Articles.
(A) Except as specified in ¶ (D), cleaned EQUIPMENT and UTENSILS, laundered LINENS, and
SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) and shall be
stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ (A) and shall be kept in the original protective PACKAGE or
stored by using other means that afford protection from contamination until used.
(D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above
the floor on dollies, pallets, racks, and skids that are designed as provided under §
4-204.122.
Exam was taken but not passed-licensee will reschedule
Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at
least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail food
processor) or a food establishment under going a change of operator after February 1, 2001 shall have a certified food manager within 90 days of
the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass an approved examination
as specified. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code). Certification
requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection
practices. The certified person may not satisfy the requirement for more than one facility. Prepackaged-off premise, temporary and "special
organizations serving meals" restaurant operations and food establishments only processing non-potentially hazardous food or not processing are
exempt from this requirement. Certification involves a) taking and passing an approved exam and b) applying for state certification. After the
exam is taken and passed, the individual must apply for state certification by submitting all of the following: Proof of passing one of the
exams with an official written statement/document from the testing organization; a check or money order for $10.00 made out to the Department of
Health and Family Services; and a completed application. The "Food Manager's Certificate" expires five years after the date of issue, and may
be renewed if the certified manager successfully completes a recertification training course. You may obtain information about courses and
exams from the following organizations: Wisconsin Restaurant Association, 608-270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha
County Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College, 414-297-7462; Gasser and Associates, 608-267-7189; Food
Concepts, Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.
3 compt. sink-chlorine-NSU-strips available
Handwash sink
Food prep sink35f
Temperatures-
freezer 0f
glass door cooler
Discussed risk factors
This is a service base-mobil activity is in Milwaukee Co.
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Restaurants in neighborhood
Name |
Address |
Distance |
|---|---|---|
| El Tenampa Taqueria | 315 E. North St. #9, Waukesha | 0.00 miles |
| Jimmy John's-Waukesha | 315 E. North Street, #7, Waukesha | 0.00 miles |
| Snack Shack (The) | 315 E. North Street, #9, Waukesha | 0.00 miles |
| Domino's Pizza | 325 E North St., Waukesha | 0.02 miles |
| Qdoba Mexican Grill | 325 E. North Street, Waukesha | 0.02 miles |
| Fox River Mart | 401 E. North Street, Waukesha | 0.05 miles |
| El Ranchito Family Restaurant | 308 Delafield Street, Waukesha | 0.12 miles |
| Cafe de Arts | 136 E. St. Paul Avenue, Waukesha | 0.13 miles |
| Walgreens #05636 | 230 Madison Street, Waukesha | 0.15 miles |
| Hardee's | 130 NW Barstow, Waukesha | 0.16 miles |
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