- Critical: PHF/TCS, HOT HOLDING (corrected on site) (repeated violation)
Observation: Gyro barley soup (90*F) and Veggie Zuppa (89*F) are hot held below 135°F in hot holding unit.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 29-Oct-2015
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: In use knives are being stored on the wall mounted magnetic strip, which is not an easily cleanable surface.
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: 29-Oct-2015
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wiping cloth used for wiping counters and tables (kitchen and dining room) are stored sanitizer buckets at 0 ppm concentration chlorine.
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution 50-100 ppm chlorine concentration.. Correct By: 29-Oct-2015
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: The GE upright freezer (basement) and the Kenmore freezer (kitchen) are not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct By: 05-Nov-2015
- EQUIPMENT AND UTENSILS - PROPER ADJUSTMENT (repeated violation)
Observation: The door to the Kenmore chest freezer in basement is severely damaged and not providing a seal to freezer.
Correction: Repair door or replace unit. Equipment components shall be kept intact, tight, and properly adjusted. Correct By: 05-Nov-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Ice accumulations are observed in the Kenmore freezer (kitchen) and the Kenmore chest freezer (basement).
Correction: Clean and remove ice accumulations, dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 05-Nov-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. Correct By: 12-Nov-2015
- FLOORS, WALLS AND CEILINGS - CLEANABILITY
Observation: The wall behind the warewashing sinks in kitchen and the wall near the employee handwashing sink (kitchen) have damaged surfaces, worn and are no longer smooth and easily cleanable.
Correction: Repair or replace walls to provide surfaces that are constructed and installed so they are smooth and easily cleanable. Correct By: 29-Oct-2016
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10/29/2015 | Routine | |
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Shaved gyro meat is being improperly hot held at 119°F in the food warmer.
Correction: Maintain at or above 135°F. Manager increased heat setting and refilled water level inside unit. Check temperatures periodically with a thermometer to ensure proper hot holding. Correct By: 15-Oct-2014
- FOOD CONTACT SURFACES - SOILED
Observation: The Turbo air prep cooler requires cleaning to remove accumulated food debri from surfaces on the upper unit and in the reach in lower portion of cooler.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 15-Oct-2014
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed stored above clean equipment and food on shelving unit near back entrance door.
Correction: Rearrange so that drinks are not stored above clean equipment or food products, or provide approved beverage container in food preparation area.
- PERSONAL CLEANLINESS - HAIR RESTRAINTS (corrected on site)
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.). Correct By: 15-Oct-2014
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Ice in the ice machine is subject to potential contamination by the mold growth on inside surfaces of the machine.
Correction: Clean the ice machine to remove mold growth from surfaces to protect the ice from contamination. Correct By: 15-Oct-2014
- EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR
Observation: Food contact surface of mesh strainer and the rubber spatula are in disrepair and require replacement. Surfaces are no longer easily cleanable.
Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleaning, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition. Correct By: 15-Oct-2014
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (repeated violation)
Observation: The upright artic air freezer in basement 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.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: The large Kenmore freezer in basement is not maintained in good repair. Top door is not fastened properly, dented and does not provide a good seal.
Correction: Repair equipment to good condition or remove from premise. Correct By: 15-Nov-2014
- EQUIPMENT AND UTENSILS - PROPER ADJUSTMENT
Observation: The kenmore freezer located in the kitchen is not maintained in good repair, the door gasket is torn and does not provide a tight seal.
Correction: Equipment components shall be kept intact, tight, and properly adjusted. Repair door gasket or replace freezer. Correct By: 15-Nov-2014
- NON-FOOD CONTACT SURFACES - CLEAN (corrected on site)
Observation: The shelving below the gyro spits require cleaning to remove accumulated deris from surfaces.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 15-Oct-2014
- FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT (corrected on site)
Observation: The drip tray of the pizza oven is soiled with food debris and requires cleaning.
Correction: Clean food cooking and baking equipment at least every 24 hours. Correct By: 15-Oct-2014
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY
Observation: The shelving above the flat top grill requires cleaning to remove accumulated grease from surfaces.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Recommend relocating grill to below canopy hood for proper ventilation. Correct By: 15-Oct-2014
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10/15/2014 | Routine | |
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