- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: Raw foods such as chicken, carne, pork, etc stored abover/over ready-to-eat foods such as rice, vegetables, salsas, etc.
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, COLD HOLDING (corrected on site)
Observation: Cooked rice was sitting out at room temperature (70F) and had been there since this morning. It was discarded.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: There was no date marking being done at all for any ready-to-eat food (cooked rice, cooked meats, etc).
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. Correct By: 18-May-2015
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Handwashing sink behind bar area was hard to reach during inspection and is unavailable for proper handwashing. Relocate the soda gun and holster to make hand washing easier.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Correct By: 18-May-2015
- HANDWASHING CLEANSER AVAILABILITY (repeated violation)
Observation: Soap not available at food employee handwashing sink behind the bar. I want hand soap mounted next to the hand wash sink by the back bar area.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 18-May-2015
- HAND DRYING PROVISION (corrected on site) (repeated violation)
Observation: No single-use toweling or other hand drying device available at handwashing sink in kitchen for hand drying.
There were no paper towels in the women's restroom either.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment. Antonio's certificate is expired. I would like the chef/cook to take the class as well.
Correction: Provide proof (confirmation sheet that shows payment and registration date/information) that someone has signed up for the Serv Safe class by the re-inspection on 5-18-15 Correct By: 18-May-2015
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: No food containers had labels. Food that is not in its original container must be labeled and dated.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME
Observation: Almost all food items stored in unlabeled container. (not original package)
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST
Observation: Ice bin in back bar and in front area have no lids and are exposed to possible splash and other sources of contamination. Provide a cover on both ice bins. Also do not store anything in drink ice (there was iced tea stored in the front area).
Correction: Store food in areas not exposed to splash, dust, or other contamination.
- EQUIPMENT AND UTENSILS - DURABILITY AND STRENGTH
Observation: There were numerous containers re-used (ice cream conatiners, sour cream containers, etc) and they are not made of durable material. Purchase commercial grade containers for food storage.
Correction: Provide equipment or utensils that are durable under normal conditions. Correct By: 18-May-2015
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05/11/2015 | Routine | |
Restaurant representatives - add corrected or new information about Las Palmas, 1901 S 60th St, West Allis, WI 53219 »