HACCP: Handwashing
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
- Food contact surfaces of equipment and utensils clean
Soda nozzles are soiled at Drive-Thru and Lobby fountain machine. Deep clean soda nozzles routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- No Certified Manager Present
person in charge has Fssm certificate posted at Sterling location.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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11/19/2015 | Routine | 98 |
HACCP: Handwashing
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
No violation noted during this evaluation. | 8/14/2015 | Routine | 100 |
HACCP: Discussed potential for cross-contamination in Walk In Cooler. Store all raw beef on lowest shelves. Store ready-to-eat deli meats on top shelves.
Quats is the sanitizer used in the establishment. Chlorine is the sanitizer used in the "Dirty Towels" buckets.
Frozen foods were stored frozen.
Note: RFS 15-0058 was also addressed during inspection. Complainant stated that "an employee wiped down tables with sanitizer and proceeded to wrap sandwiches and bag food without washing hands." Sanitizer used in establishment is Quats, which is considered safe for food contact surfaces and equipment. Sanitizer buckets tested at 200ppm Quats during inspection. Manager stated that she was not aware of complaint, but employees are always instructed and expected to wash hands when switching tasks, including when they switch from cleaning tables in the lobby to wrapping sandwiches. Proper handwashing practices were observed by all employees during this inspection. Recommend complaint be closed. SS
- Food contact surfaces of equipment and utensils clean
Soda nozzles on Sierra Mist are soiled at Drive-Thru and Lobby. Deep clean soda nozzles routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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2/27/2015 | Routine | 98 |
Frozen foods frozen, hot foods hot.
No violations identified at time of inspection. HACCP - Discussed food handler program/training.
No violation noted during this evaluation. | 11/24/2014 | Routine | 100 |
Frozen foods frozen, hot foods hot.
Quat sanitizer used.
HACCP - Discussed food handler training for employees.
No violation noted during this evaluation. | 9/3/2014 | Routine | 100 |
HACCP - Discussed and provided written information on toxic items.
Sanitizer - quats
Note: There will be a recheck fee assessed for all rechecks.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of the following: freezer by fryer, food preparation cooler, front counter cooler.
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. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Shelving in walk in cooler soiled with debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Drawer on salad prep table soiled with debris. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Single service articles stored on floor in dry storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Worker stored items on shelving. Corrected.
- Plumbing installed and maintained
Leaky valve at mop sink. Leaky ice machine above Pepsi machine.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair plumbing to remove leaks.
- Critical: Outer openings protected from insects, rodent proof
Gap at back door with broken weatherstrip.
Openings to the outside shall be tight fitting and self-closing. Repair door to remove gap. Recheck on or after 06/12/2014.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above fryer soiled. Provide a routine cleaning.
- Lighting provided as required. Fixtures shielded
Broken light shield in walk in cooler. Repair or replace light shield.
No covers on lights in warming unit at front counter.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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5/29/2014 | Routine | 88 |
HACCP Discussed cold and hot holding internal temperatures of ready-to-eat potentially hazardous foods.
Quat sanitizing three bay sink concentration: 200 ppm.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Container of tomatoes on right cold holding table has internal temperature of 47 degrees.
Discarded tomatoes
- Food protection during storage, prepartion, display, service, transportation
Frozen packages of frozen sausages left open and uncovered in walk in freezer.
Cover and protect frozen food in closed container or sealed packaging.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces of equipment and utensils clean
Racks of frozen reach-on prep cooler are soiled with accumulated food debris.
Wash, rinse, sanitize racks and other food contact surfaces of equipment after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
Racks of dish drying shelving are soiled with grease deposits.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No trash receptacle provided at back stock room hand sink.
Provide trash receptacle at hand sink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- No Certified Manager Present
No FSSMC certification provided.
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10/25/2013 | Routine | 88 |
- Critical: Water source safe, hot, and cooled under pressure
Hot water is now provided at the men and women restroom hand sinks.
NOTE: A fee will be assessed for all rechecks.
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5/7/2013 | 1st Recheck | |
HACCP: Hand washing was discussed.
Quat sanitizer: 200 ppm
NOTE: A fee will be assessed for all rechecks
- Food protection during storage, prepartion, display, service, transportation
Boxes and bags of food were on the floor.
- Critical: Water source safe, hot, and cooled under pressure
There is no hot water in the restrooms.
Provide hot water in the restrooms.
A recheck will occur on or after May 6, 2013.
NOTE: A fee will be assessed for all rechecks.
- Floors properly constructed, clean, drained
Coving is missing by the ovens.
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4/26/2013 | Routine | 92 |
HACCP: Datemarking was discussed. Boil order handout was given.
Multi-quat sanitizer used @ 150 ppm
- Food contact surfaces designed, constructed, maintained, installed, located.
The shelving units in the walking freezer are starting to rust.
Resurface, paint, or replace shelving to provide a smooth and easily cleanable surface.
- Food contact surfaces of equipment and utensils clean
The inside of the fryer freezer is soiled.
- Storage/handling of clean equipment, utensils
Utensils in a bus tub on the drying rack are stored mutildirectional.
Store utensils with handles facing the same direction.
- Plumbing installed and maintained
There is a leak at the goose neck of the three compartment sink.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There is lime build-up on the handsinks and counters in the restrooms.
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1/25/2013 | Routine | 92 |
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