- Critical: REHEATING FOR HOT HOLDING (corrected on site)
Observation: Ground beef that was cooled last night was improperly reheated. The reheated ground beef ranged in temperature from 73°F to 150°F.
Correction: The ground beef was reheated again to 180°F at the time of the inspection. Adjust procedures and methods to properly reheat food. [Explain].
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Shredded lettuce, diced tomatoes, and pico de gallo in prep line are cold held at 50°F and romain lettuce in prep line is cold held at 51°F. Cooler was not turned this morning and was at 52°F.
Correction: Cooler was turned on and food in cololer under the prep line was at 43 at the time of the inspection. Both lettuces, tomatoes, and pico were timed for 4 hours and will be discarded at 1pm. Maintain cold potentially hazardous foods at or below 41°F
- Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site)
Observation: Kay chlorine sanitizer in sinks and buckets are not being used according to manufacturer’s use directions and is at 200+ ppm.
Correction: Maintain chlorine sanitzer at 50-100ppm. Sanitizer was remixed at the time of the inspection and is now at 50ppm. Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use.
- CERTIFIED FOOD MANAGER – REQUIREMENT (repeated violation)
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Christina is ServSafe certified. Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [time period]. Correct By: 03-Jun-2016
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Cooler under prep line is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct By: 10-Mar-2016
- SURFACE CHARACTERISTICS - INDOOR AREAS
Observation: There is a tile missing in the base board near the mop sink and the area is no longer smooth, durable, and easily cleanable.
Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent. Correct By: 03-Apr-2016
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: The floor under the shelving in the walk-in cooler and walk-in freezer is soiled with food residue and other debris.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 10-Mar-2016
|
03/03/2016 | Routine | |
- FOOD CONTACT SURFACES - SOILED
Observation: Soda nozzles at drive through soda machine are visibly soiled with build up. Ice shoot of soda machine in lobby is visibly soiled with pink slimy build up
Correction: Maintain food contact surfaces in a clean condition. Correct By: 30-Oct-2015
- 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 [time period]. Correct By: 05-Nov-2015
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The soda machine liquid catch tray is not draining and has pink slimy build up.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 30-Oct-2015
|
10/29/2015 | Routine | |
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED (repeated violation)
Observation: Handwashing sink is not non-hand operated or is operating incorrectly.
Correction: 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. Provide hands free faucet, or paddles on faucet. Correct By: 26-Mar-2016
|
03/27/2015 | Pre-inspection Follow Up | |
- Critical: PLUMBING - BACKFLOW PREVENTION - AIR GAP
Observation: No air gap provided on soda fountain in dining room (only air break).
Correction: Provide an air gap on water supply side to protect water supply. Correct By: 27-Mar-2015
- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
Observation: Stainless cleaner stored on food prep table, near food items and toxic cleaners stored on shelf above disposable napkins in store room.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Rethermalizer is leaking water onto floor in area surrounding it.
Correction: Repair equipment to good condition or remove from premise. Repair leak and clean floor, maintian. Correct By: 27-Mar-2015
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Handwashing sink is not non-hand operated or is operating incorrectly.
Correction: 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. Provide hands free faucet, or paddles on faucet. Correct By: 26-Mar-2016
|
03/26/2015 | Pre-inspection | |
Restaurant representatives - add corrected or new information about Taco Bell #31495, 2512 Craig Rd, Eau Claire, WI 54701 »