D Fuego, 110 Grand Seasons Dr, Waupaca, WI 54981 - Restaurant inspection findings and violations



Business Info

Name: D FUEGO
Address: 110 Grand Seasons Dr, Waupaca, WI 54981
Type: Restaurant
Phone: 715 942-2286
Total inspections: 4
Last inspection: 12/08/2015

Restaurant representatives - add corrected or new information about D Fuego, 110 Grand Seasons Dr, Waupaca, WI 54981 »


Inspection findings

Inspection date

Type

  • Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
    Observation: There are ready-to-eat foods stored under raw beef in the walk-in cooler. Most of raw meats were separate except a few items.
    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: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
    Observation: The quaternary ammonia is not being used according to EPA registered label use instructions and is at [100] PPM. Use test strips to make sure this sanitizer is used at 200 ppm to properly clean counter tops.
    Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.
  • WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
    Observation: The quaternary ammonia for surfaces, chlorine for dishwasher, and iodine test strips for bar dishwasher are not available for checking sanitizer concentrations.
    Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
  • THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
    Observation: Kitchen freezer is 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.
12/08/2015Routine
  • Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
    Observation: There are ready-to-eat food stored under raw meat in 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: PHF/TCS, HOT HOLDING (corrected on site) (repeated violation)
    Observation: Enchilada sauce is hot held at [115]°F
    Correction: Maintain hot potentially hazardous foods at or above 135°F. Corrected at time of inspection - stirring sauce more frequently may be required to maintain temperature. Temperature setting was also adjusted.
  • HAND DRYING PROVISION
    Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
    It was indicated paper towels had been ordered. Cloth towels are being used until paper towel order has arrived - cloth towels must be single use.

    Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
  • TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER (corrected on site)
    Observation: Working containers of degreaser not labeled with contents.
    Correction: Label working containers.
  • EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED
    Observation: Cardboard used on shelving in walk-in cooler. Remove cardboard - cardboard is absorbent and uncleanable material.
    Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.
01/07/2015Routine
  • Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (repeated violation)
    Observation: There are ready-to-eat foods stored under raw meats and eggs in 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: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED (repeated violation)
    Observation: Plumbing system not provided with an air gap or backflow prevention at mop sink.
    Correction: Provide air gap or backflow prevention device. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment.
  • FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
    Observation: The dry storage room has missing and damaged tiles and peeling paint on walls.
    Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
01/09/2014Re-inspection
  • Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
    Observation: Employee observed handling [ready-to-eat food] with bare hands at prep area.
    Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.
  • Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
    Observation: There are ready-to-eat foods stored under raw meats and eggs in 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: PHF/TCS, HOT HOLDING (corrected on site)
    Observation: Refried rice in steam table is hot held at [118 ]°F. Reheated to 169F at time of inspection.
    Correction: Maintain hot potentially hazardous foods at or above 135°F.
  • Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
    Observation: Plumbing system not provided with an air gap or backflow prevention at mop sink.
    Correction: Provide air gap or backflow prevention device. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment.
  • THERMOMETERS - FOOD - ACCURACY
    Observation: Thermometer used in food establishment is not functioning.
    Correction: Calibrate or replace thermometer.
  • WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
    Observation: A chlorine test kit is not available for checking sanitizer concentrations in banquet dishwasher.
    Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
  • OPEN DRINK CONTAINER
    Observation: Drinking cup without cover was observed in food preparation area in upstairs kitchen and banquet kitchen.
    Correction: Provide approved beverage container in food preparation area.
  • NON-FOOD CONTACT SURFACES - CLEAN
    Observation: Non-food contact surfaces of banquet kitchen hood baffles are soiled with dust build-up.
    Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
  • FLOORS, WALLS AND CEILINGS - CLEANABILITY (repeated violation)
    Observation: The dry storage room has missing and damaged tiles and peeling paint on walls.
    Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.
12/19/2013Routine

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