- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: The forks used to make holes in the bottom of the fried ice cream tortilla shells have taped handles, and are stored on a rack that is not washed, rinsed, and sanitized. Holes are needed in the tortilla shells in order for the hot oil to not accumulate in the shells and cause bubbles in the shells.
Correction: Look at restaurant equipment suppliers and purchase utensils for this procedure that can be washed, rinsed, and sanitized. Correct By: 31-Dec-2015
- EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY
Observation: The mixer blade used for the salsa is likely not a food grade item. This could not be confirmed on site, however, some of the seams on the mixing blade do not appear to prevent food from being caught within the seams, making it not easily cleanable.
Correction: Confirm with the inspector the salsa mixing blade is food grade if it will continue to be used. If it is not a food grade item, obtain a food grade mixer. Correct By: 31-Dec-2015
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink at the end of the main cook line and food prep, deli top cooler does not work. No water is available.
Correction: Although a substitute hand wash sink about 20 feet around the corner from this main food prep area is available for handwashing, the designated hand wash sink at the end of the cook line needs to be operational. During busy times, when there are several employees in the kitchen, use of the hand wash sink around the corner becomes difficult, if not impossible. The hand wash sink at the end of the main food prep cook line is the most easily accessible hand wash sink. Correct By: 31-Dec-2015
|
12/23/2015 | Routine | |
Restaurant representatives - add corrected or new information about El Mez Mexican Restaurant, 8700 Highway 51 North, Minocqua, WI 54548 »