Critical: WHEN TO WASH Observation: Employees are not washing hands as needed such as between handling dirty and clean dishes and when changing tasks.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
12/08/2015
Routine
PROPER COOLING METHODS - CRITERIA Observation: Foods are covered during cooling and cooled in thick masses.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15 - cool in thin layers in uncovered containers until 41 degrees or less..
05/20/2015
Routine
EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS Observation: The home style refrigerator / freezer is not ANSI certified.
Correction: Unapproved equipment shall be removed from food service. This must be done PRIOR to October 1, 2014.
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