- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat lettuce and other items stored under raw meat and shrimp in the walk-in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Raw foods were moved to the bottom shelf in another cooler during the inspection.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Cooked shredded chicken and refried beans were observed without date marks in the True 3 door reach in cooler.
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. Dates were added during the inspection.
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: Bleach sanitizer in wiping cloth buckets was observed not being used according to manufacturer’s use directions. Concentration was 200+ at the time of inspection.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use. Buckets were diluted or remixed during the inspection to the correct concentration of 100ppm.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at kitchen food employee handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at the kitchen handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Towels were provided during the inspection.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Foods in the dry good storage area and in the True 3 door reach in cooler 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.
- EQUIPMENT AND UTENSILS - WOOD, USE LIMITATION
Observation: Wood was observed used for shelving throughout the facility (examples include a small wood rack near the grill in the kitchen and dry good storage in the basement). Most wood was painted, but areas were observed to have the paint worn or have accumulations of debri.
Correction: Remove wood used for food contact surfaces unless oterwise approved for use. Repaint and clean wood surfaces to have them smooth, clean, and non-absorbant.
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Several pieces of equpiment were observed not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION (corrected on site)
Observation: It was observed that eating utensils (specifically forks) were stored or displayed on the front service line where the food or lip contact surface could be contaminated.
Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface. Forks were inverted during the inspection.
- PLUMBING - SERVICE SINK
Observation: There is no service sink provided in food establishment. Currently facility is disposing of mop water outside.
Correction: Provide at least 1 service sink or curbed cleaning facility.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at kitchen and men's restroom handwashing sinks.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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03/17/2016 | Routine | |
- WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR
Observation: Wiping cloth sanitizer solution is stored on the floor at dishwasher area.
Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination. Correct By: 18-Mar-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST (corrected on site)
Observation: The bulk tortilla chip barrels in kitchen area are subject to cross-contamination by hand wash sink splashing - chips in barrels are stored directly adjacent to hand wash sink. Chips in barrels were moved away from hand wash sink.
Correction: Store food in areas not exposed to splash, dust, or other contamination. Correct By: 18-Feb-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (repeated violation)
Observation: The bulk bags of ice are stored on the floor in the basement area.
Correction: Store all food items 6 inches above the floor. Correct By: 18-Mar-2015
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: Shelving in kitchen at food-prep and dishwashing area is lined with torn aluminum foil with food debris on top of and under foil sheeting - not approved shelf coating.
Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 18-Mar-2015
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Two light ballaces located in food prep area are not shatter resistant(no shields).
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 18-Mar-2015
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02/18/2015 | Routine | |
- Critical: PACKAGE INTEGRITY
Observation: There are opened packages of food in the basement.
Correction: Once opened, a vended package should be stored in a sealable, labeled container.
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: Raw chicken is above boxed lettuce in the walk-in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Foods are not datemarked. Utilize a datemarking system.
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.
- Critical: EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR - UNSAFE
Observation: Cardboard is used to line shelves in kitchen.
Correction: Discard unsafe equipment and utensils.
- 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.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Tortilla shells were observed to be 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.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Rice and beans is stored in unlabeled containers in the basement.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Ice scoop was stored with handle in contact with ice in ice bin of waitstaff area.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on counters.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR
Observation: Bulk bag of beans was stored on the floor in the basement.
Correction: Store all food items 6 inches above the floor.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in kitchen are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- HANDWASHING AIDS AND DEVICES, USE RESTRICTION
Observation: Soap or single-use toweling is provided at three compartment sink and not handsink by walk-in freezer. Relocate sign, towels and soap to established handsink.
Correction: Remove handwashing aids and devices at unapproved sink and prohibit handwashing at this sink.
- ABSORBENT MATERIALS ON FLOORS, USE LIMITATION
Observation: Cardboard on the floor of the warewashing area.
Correction: Remove prohibited materials from floors. Do not use except during spills or drippage between normal floor cleaning times.
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10/09/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cancun Mexican Restaurant, 1232 E Main St, Reedsburg, WI 53958 »