- Critical: PHF/TCS, COLD HOLDING
Observation: Hardcooked eggs (sliced and on display) at the buffet line are cold held at 63°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Recommend placing hardcooked eggs in a container that can be completely surrounded by ice at the display. Correct By: 27-Aug-2014
- Critical: PHF/TCS, COLD HOLDING
Observation: Walk in cooler is operating at 45°F and a few of the potentially hazardous foods held in cooler are held at 45°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Owner adjusted walk in cooler temperature during inspection. Correct By: 28-Aug-2014
- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
Observation: A can of concrete primer and contcret patch compound along with maintenance tools are stored on the shelf directly above food prep table in food prep/ dry storage area off kitchen
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Correct By: 27-Aug-2014
- FOOD CONTACT SURFACES - SOILED
Observation: The table mounted can opener and holder is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 27-Aug-2014
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Three food bins in dry storage area are unlabeled container.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Correct By: 28-Aug-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site) (repeated violation)
Observation: The ice scoops at the waitstaff area are lying with their handles directly in the ice.
Correction: Store in-use utensils in the food item with handle extended out of the ice or on a clean surface. Correct By: 27-Aug-2014
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER (corrected on site)
Observation: Wet wiping cloths used for wiping knives at the Hibachi grill area are stored on countertop.
Correction: Cloths used for wiping knives between each use shall be stored in a sanitizing solution. Keep a pail of sanitzer for this purpose only. Correct By: 27-Aug-2014
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: Mold growth is observed on surfaces of the ice machine (inside and cuber section) and ice is subject to potential contamination.
Correction: Clean inside of ice machine on a frequent basis. Change methods or procedures to protect foods from contamination. Correct By: 28-Aug-2014
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The flooring of the walk in produce cooler requires cleaning to remove accumulated residue from surfaces (especially underneath the shelving units inside cooler).
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 28-Aug-2014
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The cushion at the first food booth (near register) has a torn surface that requires repair.
Correction: Repair torn seat cushion. Maintain the physical facilities so they are in good repair at all times. Correct By: 27-Nov-2014
- CLEANING, FREQUENCY AND RESTRICTIONS (corrected on site)
Observation: The flooring at the Hibachi buffet (near upright cooler) requires cleaning to remove residue from surfaces.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 27-Aug-2014
- PUBLIC RESTROOMS - GOOD REPAIR AND SUPPLIED WITH TOILET TISSUE
Observation: The women's restroom has a light that is not functioning properly (one bulb of flourescent lighting in not working) and area is very dimly lit.
Correction: Repair light fixture to provide adequate lighting. Correct By: 03-Sep-2014
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08/27/2014 | Routine | |
Restaurant representatives - add corrected or new information about New Hibachi Buffet, 5509 Hwy 10 East, Stevens Point, WI 54482 »