Palenque Mexican Grill And Bar, 210 S Spring St, Beaver Dam, WI 53916 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: RTE/PHF-TCS PROPER DATE MARKING (corrected on site)
Observation: Bulk raw shrimp, raw chicken, mexican sauce and shredded beef is not date marked. These items are fresh as observed and were date-marked prior to end of inspection. Operator indicated most items are used in a couple of days.
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: 10-Dec-2015
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap not available at bar employee handwashing sink.
Correction: Provide hand soap at handwashing sink behind bar to facilitate proper handwashing. Correct By: 19-Dec-2015
- HAND DRYING PROVISION
Observation: No single-use toweling or other hand drying device available at handwashing sink in food prep area close to prep line and at bar for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 19-Dec-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop handle was improperly stored - handle of scoop is in contact with beverage ice in bin.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Correct By: 10-Jan-2016
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloths used for wiping counters stored on food prep surfaces and also observed tucked on employees waist line.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution between use. Correct By: 10-Jan-2016
- THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT
Observation: Thermometers in coolers are not properly located.
Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit. Correct By: 10-Jan-2016
- FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS
Observation: Food−contact surfaces of manual can opener has encrusted soil accumulations.
Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment. Correct By: 10-Jan-2016
|
12/10/2015 | Routine | |
- Critical: PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED
Observation: Plumbing system not provided with an air gap or backflow prevention at prep sink.
Correction: Provide air gap or backflow prevention device. Plumbling systems shall be provided with backflow prevention at each point of use in the food establishment. Correct By: 03-Dec-2014
- WAREWASHING MACHINE - WASH SOLUTION TEMPERATURE - MECHANICAL
Observation: The temperature of the wash solution of the high temperature dishmachine is less than 150°F.
Correction: Maintain the wash temperature in the high temperature warewashing machine at a temperature indicated in 4-501.110(A) or indicated by the manufacturer. Service tech to be called. Correct By: 25-Nov-2014
- NON-FOOD CONTACT SURFACES - CLEAN (corrected on site)
Observation: Non-food contact surfaces are soiled, in general. Cleaning uderway.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 25-Nov-2014
|
11/25/2014 | Pre-inspection | |
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