Restaurant: Tazinos #1102
Address: N56 W15560 Silver Spring Drive, Unit #T,
Menomonee Falls,
WI53051
Phone: (262) 781-9400
Total inspections: 1
Last inspection: Feb 24, 2010
The two True pizza coolers were at 50 f, and 51 f. The manager stated when they took the temperature in the morning they were at proper temperature. He pushed the reset button on both units and they kicked in immediately(they possibly went into a defrost cycle) At the end of inspection both units were at 40 f, and 35 f, manager will keep on eye on both units to make sure it is not in a defrost cycle during operation, but set it at night when they are closed. Violation corrected. **CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C (A) Except during PREPARATION, cooking, or cooling, or when time is used as the public health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C), POTENTIALLY HAZARDOUS FOOD shall be maintained: (1) At 135 degrees F or above, except that roasts cooked to a temperature and for a time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 130 degrees F; or (2) At 41 degrees F or less. (B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 41°F or less. (C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if the following procedures are followed: (1) For FOOD that is held without cold holding temperature control, written procedures shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during the 6 hour holding period; (2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours past the point in time when the FOOD is removed from cold holding temperature control; (3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6 hours from the point in time when the FOOD is removed from cold holding temperature control; (4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit shall be discarded; and (5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (C)(1)-(5), and (b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is used as a public health control. (6) This provision may not be used as a public health control for raw EGGS in a FOOD ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS. The prewash hose by the food prep sink was leaking, repair the leak. Violation 49.1 A: 5201.11 Plumbing System Constructed and Repaired with Approved Materials. Water faucets must not leak and must be repaired in compliance with the state of Wisconsin Plumbing Code. Jose Martinez food manager’s certification will be expiring on 3-17-10. See below information for class sign up information. A "Food Service Sanitation Certificate" expires five years after the date of issue and may be renewed if the certified manager successfully completes a recertification training course. Recertification must be completed no later than 90 days after the date of expiration of the initial certification. Requirements of renewal: 1) Complete a state approved recertification course. 2) Take and pass a state approved certification examination. 3) Complete and submit an application. 4) Submit a check or money order for $10 along with the application. 5) Submit a letter or copy of the certificate from the course or exam sponsor indicating the completion of the recertification course/passing of the exam. The renewal certificate will be effective for five years from the expiration date of the initial certificate. State approved recertification courses include: 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.
They have installed a washer and dryer since last year's inspection. Discussed with manager about building a partition between the stackable washer/dryer units and the dishwasher to avoid any backsplash onto the clean dishware that is air drying. Datemarking is being done Gloves are used when handling ready to eat foods Reviewed employee health policy Daily temperature logs are taken at 11:00 a.m. and 4:00 p.m. CMA dishwasher had a plate temp of 165 f, plus 3 compartment sink, Clean Quick quat sanitizer, test kits available. Temperatures recorded; Salad bar; chopped eggs 40 f, ham cubes 40 f, potato salad 40 f, cottage cheese 39 f Pasta 40 f Mac N cheese 139 f Soups 140 f, 139 f Pizza 177 f, 180 f Bread sticks 180 f Walk in cooler 35 f True freezer 0 f True cooler 39 f **Two True pizza coolers at 50 f, 51 f
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