HACCP Store all personal beverages in designated employee dining area.
Qua sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Single service items properly stored, handled, dispensed
Boxes of paper bags found stored on the ground next to the deep freezer.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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9/21/2015 | Routine | 99 |
HACCP Ensure that hot held foods in the food warmer have internal temperatures of 135 F or above.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Handle of cabinet under pizza warmer is broken.
Repair or replace handle.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces clean
Ceiling of microwave is soiled.
Routinely wash and clean surface.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Box of bakery pan liners found stored under water line of hand sink.
Single-service articles shall not be placed under exposed sewer lines or water lines.
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5/19/2015 | Routine | 97 |
HACCP: Discussed and provided information on Boil Orders.
Hot foods hot, cold foods cold, frozen foods frozen.
- Non-food contact surfaces clean
Bottom of chest freezer found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Critical: Hand washing sinks installed, located, accessible
Potatoes found in handsink at beginning of inspection. Corrected by removing from handsink.
Lavatories shall be accessible to employees at all times.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster lid found open upon arrival for inspection. Keep lid closed when not in use.
Waste containers stored outside the establishment such as dumpster, compactor and compactor systems shall be kept covered when not in actual use.
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10/6/2014 | Routine | 93 |
HACCP: Discussed pre-packaged cookies that are stored in baggies without proper labeling. Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food contact surfaces of equipment and utensils clean
Coca Cola dispenser nozzles found to be soiled. Clean nozzles on a regular basis.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster lid found open upon arrival for inspection. Keep lid closed when not in use.
Waste containers stored outside the establishment such as dumpster, compactor and compactor systems shall be kept covered when not in actual use.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceilings vent in back room and fan in WIC both found to be soiled. Clean on a routine basis.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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6/16/2014 | Routine | 95 |
-HACCP: Ensure that the containers holding clean utensils are also clean.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Multiple potentially hazardous food items in the sandwich prep cooler were not at proper temperatures. It appears that the hot and cold adjustment knob had been turned down accidentally.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times.
*All items were thrown out and cooler was adjusted back up *
Allow sufficient time for temperate to stabilize and do not place potentially hazardous foods back inside until it is capable of holding these foods at 41 degrees or less.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The front of the wooden cart/table that the hot hold unit sits on is peeling and loose. Eliminate this covering and ensure the surface is smooth and free from damage making it easy to clean.
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10/1/2013 | Routine | 94 |
haccp:Regardless of where toxics are kept and whether or not it is commonly identified visually by color chemicals MUST be specifically labeled with exact contents.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
-1) Foods in the top and bottom of Silver King cooler were not at proper temperatures (see page 2).
2) Cut tomatoes and cheese in the top of the 2 door True prep were at 46 and 52 degrees respectively.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times.
Potentially hazardous foods in the Silver King were thrown out. Tomatoes and cheese in the True unit were moved to freezer in to quick chill.
DO NOT USE THE SILVER KING COOLER UNTIL IT IS CAPABLE OF HOLDING FOODS AT A CONSTANT TEMPERATURE OF 41 DEGREES OR LESS.
- Single service items properly stored, handled, dispensed
Ziploc bags stored under waste pipe for handsink.
Single-service articles shall not be placed under exposed sewer lines or water lines.
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4/17/2013 | Routine | 94 |
HACCP: Date marking must also be done immediately after opening processed potentially hazardous foods such as chicken salad and cole slaw etc.
- Critical: Wholesome, sound condition
3 severely dented cans of tomato sauce under cabinet.
Unacceptably damaged containers of food shall not be used in the food establishment.
*these were marked "do not use" and put in back for return. A dented can HACCP was provided.
- Food contact surfaces of equipment and utensils clean
1) Small pizza screen on rack was soiled.
2) Large pizza screen and a flat pan under the counter were put away with food debris on surfaces.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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8/28/2012 | Routine | 93 |
HACCP: Label all toxic items SPECIFICALLY - with exact contents. For example: "cleaner" should be labeled with type, such as Spic and Span, Mr Clean etc.
- Food contact surfaces of equipment and utensils clean
A couple of pizza screens had dried on food debris.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Plumbing installed and maintained
The faucet fixture at the 3 bay sink in back leak excessively around the swivel mount. Repair or replace.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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4/11/2012 | Routine | 97 |
HACCP: Ensure handwashing is done prior to wearing gloves and immediately after removal/.
- Original container, properly labeled, consumer advisory
Tuna and chicken salad in use not properly labeled - only labeled with date of receiving.
Label all commercially prepared foods with the date they are opened - then use or discard with in 7 days.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Areas where cabinets have bare wood - the white cabinet in back under the paper towel holder is excessively damaged.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
1) Stand up fan soiled with dust and dirt.
2) Lowest shelving under the front cabinets are soiled.
3) White cabinet under the hot holding unit is soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Single service clear plastic shells and paper boats stored improperly.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
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11/16/2011 | Routine | 96 |
HACCP: Hands must be washed properly before handling foods, utensils and equipment.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Various surfaces of cabinetry are damaged - most with loose laminate and exposed wood.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
DO not cover with foil or contact paper, these do not meet the above requirement's. Repair or replace.
- Food contact surfaces of equipment and utensils clean
Pizza screens placed back on holding rack were put away soiled with food debris.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
*these were immediately cleaned*
- Plumbing installed and maintained
1) Water at handsink has very little flow with hinders proper handwashing.
2) Hot side faucet fixture at 3 bay blasts out water from underside when cold is turned on.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Restore proper function and eliminate leak.
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6/29/2011 | Routine | 96 |
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