Dos Amigos 2, 2678 E Main St, East Troy, WI 53120 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: EQUIPMENT AND UTENSILS - GALVANIZED METAL, USE LIMITATION (repeated violation)
Observation: Taco Shell maker used making fried taco shell is made of galvanized metal.
Correction: Discontinue using utensils made with galvanized metal that contact acidic foods.
- Critical: FOOD CONTACT SURFACES - FREQUENCY (repeated violation)
Observation: The chip mixing containers are not cleaned on a daily basis. The soiled containers with salt and oil were seen on the counters.
Correction: Clean food contact surfaces as needed or on daily basis.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (repeated violation)
Observation: Washed dishes are not sanitized after cleaning.
Correction: Clean and sanitize all utensils and equipment before contact with food. A third sanitizer sink was set up and a 100 ppm Chlorine Bleach solution was made by the owner. Training was provided with the wiping cloth bucket as well to make a 100 ppm bleach solution.
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH (repeated violation)
Observation: Person in charge is unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge. I provided training for employee health to the owner and gave him a hand out from the FDA.
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY (repeated violation)
Observation: Thermometer in the prep cooler measuring ambient air is not accurate to ±2°F.
Correction: Calibrate or replace thermometer.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The taco shell making equipment is visibly soiled. It is made out of wood and a metal can.
Correction: Maintain food contact surfaces in a clean condition.Use approved safe food prep surfaces to prepare taco shells.
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- OPEN DRINK CONTAINER (repeated violation)
Observation: Drinking cup without cover was observed in food preparation area. Open containers of drink mixes were stored in the reachin freezer.
Correction: Provide approved beverage container in food preparation area. The containers of drink mixes were removed to wash.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (repeated violation)
Observation: Wiping cloth used for wiping counters stored on counter. Some wiping cloths were found in solution >200 ppm.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.Ensure the solution is not more 100 ppm in strength. The solution was adjusted to 100 ppm.
- EQUIPMENT AND UTENSILS - WOOD, USE LIMITATION (repeated violation)
Observation: Wood used for taco shell preparation. .
Correction: Remove wood used for food contact surfaces unless oterwise approved for use.
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: The walk cooler floor and walls are damaged and are not cleanable and the beverage cooler gasketsi are not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise.
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Lights located in kitchen area are not shatter resistant.The end caps are missing on the light shields.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
|
06/17/2015 | Follow Up | |
- Critical: EQUIPMENT AND UTENSILS - GALVANIZED METAL, USE LIMITATION
Observation: Taco Shell maker used making fried taco shell is made of galvanized metal.
Correction: Discontinue using utensils made with galvanized metal that contact acidic foods.
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: The chip mixing containers are not cleaned on a daily basis. The soiled containers with salt and oil were seen on the counters.
Correction: Clean food contact surfaces as needed or on daily basis.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: Washed dishes are not sanitized after cleaning.
Correction: Clean and sanitize all utensils and equipment before contact with food. A third sanitizer sink was set up and a 100 ppm Chlorine Bleach solution was made by the owner. Training was provided with the wiping cloth bucket as well to make a 100 ppm bleach solution.
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH
Observation: Person in charge is unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge. I provided training for employee health to the owner and gave him a hand out from the FDA.
- THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY
Observation: Thermometer in the prep cooler measuring ambient air is not accurate to ±2°F.
Correction: Calibrate or replace thermometer.
- FOOD CONTACT SURFACES - SOILED
Observation: The taco shell making equipment is visibly soiled. It is made out of wood and a metal can.
Correction: Maintain food contact surfaces in a clean condition.Use approved safe food prep surfaces to prepare taco shells.
- HANDWASHING FACILITIES - NUMBERS AND CAPACITIES
Observation: Handwashing sink not provided in the kitchen area.
Correction: Install an approved handwashing sink. Call a licensed plumber and call us back with a time frame of the installation. Provide a 8 inch splash guard between the food prep and hand sink. Correct By: 20-Apr-2015
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at food employee handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- OPEN DRINK CONTAINER
Observation: Drinking cup without cover was observed in food preparation area. Open containers of drink mixes were stored in the reachin freezer.
Correction: Provide approved beverage container in food preparation area. The containers of drink mixes were removed to wash.
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on counter. Some wiping cloths were found in solution >200 ppm.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution.Ensure the solution is not more 100 ppm in strength. The solution was adjusted to 100 ppm.
- EQUIPMENT AND UTENSILS - WOOD, USE LIMITATION
Observation: Wood used for taco shell preparation. .
Correction: Remove wood used for food contact surfaces unless oterwise approved for use.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The walk cooler floor and walls are damaged and are not cleanable and the beverage cooler gasketsi are not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in kitchen area are not shatter resistant.The end caps are missing on the light shields.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
|
03/18/2015 | Routine | |
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: The GE domestic style cooler is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service.Replace it with a Commericial NSF/ANSI certified cooler if this unit malfunctions or needs to be replaced.
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: The Hood filters are soiled with grease buildup and the ceiling tiles are also soiled with grease.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of GE cooler shelves and the ceiling tiles are soiled with grease and food residue.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in the kitchen are not shatter resistant or shielded.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
- HANDWASHING SIGNAGE
Observation: No handwashing signage provided at the bathroom handwashing sinks.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Miscellaneous items saved in the storage area are not in use.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.
|
03/14/2014 | Routine | |
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