- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (corrected on site) (repeated violation)
Observation: Clean utensils are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
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02/09/2016 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Diced tomatoes in prep line cooler is cold held at 46°F. Guacamole in prep line cooler is cold held at 48°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Food was discarded at time of inspection and ice was added to cooler until unit can be repaired. Correct By: 05-Feb-2016
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (corrected on site)
Observation: Clean utensils are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food.
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01/29/2016 | Routine | |
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of storage surfaces[make area] are soiled with [debris].
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor under and behind equipment noted with buildup.
Correction: Clean the physical facilities at a frequency necessary to keep them clean.
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03/27/2015 | Routine | |
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
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09/02/2014 | Re-inspection | |
- POSTING OF CERTIFICATE (repeated violation)
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
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01/29/2014 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Food bottom portion of prep cooler is cold held at [50 ]°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Food items moved to walkin cooler
- FOOD TEMPERATURE MEASURING DEVICES - PROVIDED
Observation: No thermometer is present for monitoring temperatures in foods. walkin cooler
Correction: Provide thermometers that are easily accessible and capable of taking temperatures in food.
- POSTING OF CERTIFICATE
Observation: There is no State of Wisconsin food manager’s certificate posted in the food establishment.
Correction: Provide & post an original State of Wisconsin food manager's certificate.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Bottom portion of prep cooler is not maintained in good repair.
Correction: Repair equipment to good condition or remove from premise.
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01/21/2014 | Routine | |
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