- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE (repeated violation)
Observation: The water temperature at the handwashing sink located in the women's bathroom is at 61°F.
Correction: Repair the handwashing sink so it provides a water temperature of at least 85°F and no more than 110°F.
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04/07/2016 | Follow Up | |
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Sausages in the prep cooler were cold held at 66°F. These sausages were observed sitting out on the cook line at the beginning of the inspection.
Correction: Maintain cold potentially hazardous foods at or below 41°F. The sausages were discarded during this inspection.
- Critical: PHF/TCS, COLD HOLDING (corrected on site) (repeated violation)
Observation: Several Potentially Hazardous Foods (PHF) including gravy, cut melons, and cooked potatoes in the walk-in cooler were cold held between 44°F - 47°F.
Correction: Maintain cold PHF at or below 41°F. Do not store PHF in the walk-in cooler until it is repaired. Note: A service technician was called during this inspection and the walk-in cooler repaired - ambient air temperature corrected to 35°F. The gravy was discarded.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Potentially Hazardous Foods (PHF) including gravy, cooked potatoes, and cut melons in the walk-in cooler AND cooked chicken and beef in the True 2-door cooler are not date marked.
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.
- PROPER COOLING METHODS - CRITERIA (corrected on site) (repeated violation)
Observation: Improper cooling methods were observed. Rice that was at 181 degrees F was sitting in deep covered containers.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods.
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE
Observation: The water temperature at the handwashing sink located in the women's bathroom is at 66°F.
Correction: Repair the handwashing sink so it provides a water temperature of at least 85°F and no more than 110°F.
- THAWING (corrected on site) (repeated violation)
Observation: Containers of soup were being thawed on the counter at room temperature.
Correction: Adjust procedures or methods to properly thaw foods.
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03/31/2016 | Routine | |
- CONSUMER ADVISORY (repeated violation)
Observation: No asterisks are next to the animal-derived foods listed on the menu that may be served raw or undercooked to draw attention to the footnote consumer advisory.
Correction: Place asterisks next to the animal-derived foods listed on the menu that may be served raw or undercooked.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment. Note: Froylan Mauricio-Antonio is scheduled to take the ServSafe class on 10/24/15.
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10/15/2015 | Follow Up | |
- Critical: COOLING (corrected on site)
Observation: Beans in the True 2-door cooler (cooked yesterday) and chicken in the walk-in cooler (cooked yesterday) were not cooling properly and had a temperature of 54°F and 48°F respectively.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours or if prepared or received at ambient temperatures cool to 41°F in 4-hours. Note: The beans and chicken were discarded during this inspection.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Potentially Hazardous Food (PHF) including sour cream, chorizo, and salsa in the prep cooler was cold held between 45°F - 71°F.
Correction: Maintain cold PHF at or below 41°F. Do not store PHF in the prep cooler until it is repaired or replaced. Notify the health department after the prep cooler is repaired/replaced. Note: All PHF was either discarded or moved to a working cooler during this inspection.
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods were observed for foods such as beans and chicken. Deep large containers were filled with food in the walk-in cooler and True 2-door cooler.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- CONSUMER ADVISORY
Observation: No asterisks are next to the animal-derived foods listed on the menu that may be served raw or undercooked to draw attention to the footnote consumer advisory.
Correction: Place asterisks next to the animal-derived foods listed on the menu that may be served raw or undercooked.
- HANDWASHING CLEANSER AVAILABILITY
Observation: Soap is not available at the bar handwashing sink.
Correction: Provide hand soap at the bar handwashing sink to facilitate proper handwashing.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 60 days. YOU WILL BE CHARGED A FEE FOR OPERATING WITHOUT A CERTIFIED FOOD MANAGER IF NOT IN COMPLIANCE BY 12-4-2015. Correct By: 04-Dec-2015
- FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST (corrected on site)
Observation: Uncovered taco shells were stored next to the kitchen handwashing sink, subject to splashing contamination.
Correction: Store food in areas not exposed to splash, dust, or other contamination.
- THAWING (corrected on site)
Observation: Fish was thawing on a shelf at room temperature.
Correction: Adjust procedures or methods to properly thaw foods.
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10/06/2015 | Routine | |
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within 90 days. Correct By: 25-Jun-2015
- TOILET FACILITIES - RECEPTACLES - COVERED
Observation: Female bathroom is not provided with a covered waste receptacle.
Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.
- HANDWASHING SIGNAGE (corrected on site)
Observation: No handwashing signage provided at Women's room and kitchen and Bar handwashing sinks.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.Signs provided.
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03/25/2015 | Routine | |
Restaurant representatives - add corrected or new information about Sol De Mexico Ii, 7957 Wind Lake Rd, Wind Lake, WI 53185 »