Mojitos Mexican Grill, 2639 South Oneida, Appleton, WI 54915 - Restaurant inspection findings and violations

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Business Info

Name: MOJITOS MEXICAN GRILL
Address: 2639 South Oneida, Appleton, WI 54915
Type: Restaurant
Total inspections: 3
Last inspection: 09/09/2015
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Inspection findings

Inspection date

Type
  • Critical: PHF/TCS, COLD HOLDING (corrected on site)
    Observation: Sour cream on prep line is cold held at 48 to 50°F. Salsa 50 deg F. At afternoon recheck sour cream is 44 and peppers 41 deg . Refrigeration company just repaired this unit and is being called to come out again.
    Correction: Maintain cold potentially hazardous foods at or below 41°F
  • Critical: DATE MARKING - DISPOSITION (corrected on site)
    Observation: Mole blanco and other items in walkin cooler has exceeded its date mark or is not provided with a date mark.
    Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
  • WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
    Observation: A quat ammonia test kit is not available for checking sanitizer concentrations.
    Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Strip shall read 200 ppm for Quat.
  • FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR (corrected on site)
    Observation: Boxes of raw beef and chicken is stored on the floor in the walk in cooler.
    Correction: Store all food items 6 inches above the floor.
09/09/2015Routine
  • HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED (repeated violation)
    Observation: Handwashing sink in waitress area and dishwashing area and is not non-hand operated. This was noted on 8-21-13 preinspection change of owner and on 8-23-13 at the preinspection followup. At change of owner establishments needs to be brought up to current food code requirements. **** Faucets in dishwashing area being worked on during recheck. Render this handwash sink other than hand operated and also one in waitress area.
    Correction: Switch out this faucet handles. Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds.
07/24/2014Re-inspection
  • Critical: PHF/TCS, COLD HOLDING
    Observation: Pork in ice bath is cold held at 54°F. Raw chicken on ice bath 49 deg F. Items in prep unit as follows sour cream 49 def F, jalepenos 45 deg F, shrimp, scallops, beef 44-46 deg F. Milk 44 deg F in glass unit. Pork , chicken , stk all less than 41deg F in ice bath at time of report signature. Prep unit and glass unit will be rechecked next week.
    Correction: Maintain cold potentially hazardous foods at or below 41°F Make sure ice is completly around containers in ice bath. Correct By: 15-Jul-2014
  • Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (corrected on site)
    Observation: Bar dishwasher not sanitizing. 0 ppm chlorine. Unit was ran several times.
    Correction: Clean and sanitize all utensils and equipment before contact with food. Repair unit so it dispenses 50 ppm chlorine. Correct By: 22-Jul-2014
  • EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
    Observation: Kenmore homestyle refrigerator is being used on premise and is not ANSI certified or approved by the department. Whipped cream, orange juice etc (labeled keep refrigerated)
    Correction: Unapproved equipment shall be removed from food service. This unit was noted on 8-21-13 during preinspection. It was ordered to be removed from the premises. Unit never was and is currently being used for bar items. After discussion at office with supervisor, unit shall be removed from premise.
  • UTENSILS, EQUIPMENT AND LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION (corrected on site)
    Observation: Bar glasses hanging over bar area are not protected from consumer cross contamination.
    Correction: Take bar glasses down or install a sneeze guard to prevent possible contamination from customers. Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.
  • HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
    Observation: Handwashing sink in waitress area and dishwashing area and is not non-hand operated. This was noted on 8-21-13 preinspection change of owner and on 8-23-13 at the preinspection followup. At change of owner establishments needs to be brought up to current food code requirements.
    Correction: Switch out this faucet handles. Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds.
07/08/2014Routine

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