- PERSONAL CLEANLINESS - HAIR RESTRAINTS (repeated violation)
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site) (repeated violation)
Observation: The water was not flowing in the ice cream scoop dipper well..
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.
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08/24/2015 | Follow Up | |
- Critical: COOLING
Observation: Gyro meat that had been cut off the cooking cone and cooling over 2 hours earlier was still over 70 degrees.
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.
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Potentially hazardous ready to eat foods are not properly 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.
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: Utensils such as the gyro meat slicer used with potentially hazardous food (temperature controlled for safety) are only being cleaned at the end of the day.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours.
- Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING
Observation: Utensils and ware are not sanitized after cleaning.
Correction: Clean and sanitize all utensils and equipment before contact with food. Properly set up warewashing sink using 3 compartments to wash, rinse, then sanitize all ware and utensils.
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) at time of inspection was unable to demonstrate knowledge of safe food handling requirements such as cooling times & temperatures, proper food holding temperatures, etc..
Correction: The person in charge shall obtain training or training materials in the areas of [items] so they are able to demonstrate knowledge and train employees on proper food safety practices.
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH
Observation: Person in charge is unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required either by the person in charge or employees.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.
- PERSON IN CHARGE - DUTIES
Observation: The Person in Charge (PIC) is not ensuring compliance with the food code as shown by deficiencies noted during the inspection.
Correction: The person in charge shall ensure compliance with the food code and that employees are properly trained in food safety and that all foods and drinks are handled in a safe manner.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A quat test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
Observation: Employee noted working in food preparation/cooking area without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING (repeated violation)
Observation: Many foodes in the coolers were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: The water was not flowing in the ice cream scoop dipper well..
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.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces such as the exterior of the prep table, and the microwave & toaster ovens are soiled with food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- POSTING OF PERMIT (repeated violation)
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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08/18/2015 | Routine | |
- POSTING OF PERMIT (repeated violation)
Observation: Current permit is not posted in establishment.
Correction: Post permit in public view. At reinspection owner stated he had misplaced the permit and will be in to pick up a new copy.
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09/29/2014 | Re-inspection | |
- Critical: PHF/TCS, HOT HOLDING (repeated violation)
Observation: Flame was off on gyro cooker and the cone was at 78 degrees. At recheck again the flame was off and Gyro temperature at / near the surface was 121 degrees.
Correction: Once started cooking the gyro cone must be cooked in one continuous process - do not shut the flame off until done cooking the entire cone..
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Potentially hazardous ready to eat foods are not being properly date marked. At recheck many foods were properly marked - still need date marking on meats, open packages of hot dogs, and cut leafy greens.
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.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A quat test kit is not available for checking sanitizer concentrations. At recheck employee indicated that the test strips were due on the next delivery truck.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER (repeated violation)
Observation: Building materials / landscape timbers are being stored in the back room and outside the back door.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise and disposed of properly.
- POSTING OF PERMIT (repeated violation)
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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09/23/2014 | Re-inspection | |
- Critical: PHF/TCS, HOT HOLDING
Observation: Flame was off on gyro cooker and the cone was at 78 degrees.
Correction: Once started cooking the gyro cone must be cooked in one continuous process - do not shut the flame off until done cooking the entire cone..
- Critical: PHF/TCS, COLD HOLDING
Observation: Cooked / cut gyro meat was sitting on the table at 84 degrees.
Correction: Maintain cold potentially hazardous foods at or below 41°F - ensure meat is cooled properly and held under refrigeration.
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Potentially hazardous ready to eat foods are not being properly 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.
- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
Observation: Toxic items were stored over foods and with single service items in front and at back storage shelves.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES (repeated violation)
Observation: A quat test kit is not available for checking sanitizer concentrations.
Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Foods in coolers were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods.
- SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS
Observation: Single use items such as the aluminun catering pans are being reused.
Correction: Discard single-use and single service articles after initial use.
- 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.
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Building materials / landscape timbers are being stored in the back room and outside the back door.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise and disposed of properly.
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view.
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09/17/2014 | Routine | |
Restaurant representatives - add corrected or new information about Gyros Express, 6116 Regency West Dr, Racine, WI 53406 »