Casa Mexicana, 343 Lincoln St, Rhinelander, WI 54501 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: In small prep coolers in the kitchen along the cookline, raw scallops are stored above precooked meats, and raw fish is stored above precooked sauces.
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. Correct By: 08-Dec-2015
- Critical: COOLING (corrected on site)
Observation: Refried beans in the walk in cooler are at 40-48° after 12 + hours of cooling.
Correction: The 2 shallow pans of beans (held at 48 F) were placed into the walk in freezer, without lids, to allow for rapid cooling. Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Correct By: 08-Dec-2015
|
12/08/2015 | Routine | |
- Critical: PHF/TCS, HOT HOLDING
Observation: Beans that were reheated from previous day in hot hold unit were at 125-130 F, after about 45 minutes in the warming unit. The ground beef in the same warming unit, but on a different warming dial was at 155 F.
Correction: Either the reheat for the beans was not done to at least 165 F, or the warming unit for the beans is not hot holding properly. Owner will make sure the beans are reheated to a higher temperature and have the warmer serviced to make sure it is working properly. Correct By: 10-Mar-2014
- TOXIC SUBSTANCES - SANITIZER CRITERIA
Observation: Wiping cloth sanitizer for main cook line area was at >>200 ppm.
Correction: The bleach sanitizer was remixed during the inspection and retested at 100 ppm. Test bleach wiping cloth sanitizers at least one time per day. Mix in warm or cold water. Do not mix with hot water. Corrected on site. Correct By: 10-Mar-2014
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: Floor next to the hand wash sink and the mop sink has three plumbing access points on the floor that accumulate water from mopping. Two of the access points are in a high traffic area.
Correction: To minimize or eliminate the water accumulation, the access points need to be closed with a cap. Correct By: 31-Mar-2014
|
03/10/2014 | Routine | |
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