HACCP: Handwashing
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
- Food contact surfaces of equipment and utensils clean
Shelving in raw chicken cooler, pans in raw chicken cooler, interior of Traulsen cooler soiled. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Non-food contact surfaces clean
1) Hood above fryers excessively soiled with grease build up. 2) Excessive ice build up in walk in freezer covering all walls, ceilings, and boxes of food. 3) Handles on coolers soiled. Correct by providing routine hood cleaning, repair walk in freezer, and clean handles on coolers.
- Floors properly constructed, clean, drained
Floors heavily soiled beneath shelving in dry storage, walk in coolers, and beneath equipment in kitchen area. Clean floors routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Ceiling vents throughout kitchen are soiled. 2) Vents in restrooms are soiled. 3) Walk in cooler fan guards are soiled. 4) Walls behind three compartment sink and in chicken prep area are heavily soiled. Clean vents routinely. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/4/2015 | Routine | 95 |
HACCP: Handwashing
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
- Potentially hazardous foods properly thawed
Observed packages of chicken thawing in a pan of water in the prep sink with no running water. Corrected: chicken removed from thawing process to cook.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Non-food contact surfaces clean
1) Hood above fryers excessively soiled with grease build up. 2) Excessive ice build up in walk in freezer covering all walls, ceilings, and boxes of food. 3) Handles on coolers soiled. Correct by providing routine hood cleaning, repair walk in freezer, and clean handles on coolers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels available at hand sink next to chicken breading area. Corrected: paper towels provided.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling vents throughout kitchen are soiled. Vents in restrooms are soiled. Clean vents routinely. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/10/2015 | Routine | 94 |
HACCP: Food Handler Training.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: rolling racks in chicken walk in cooler, shelves in walk in cooler #2, interior Henny Penny units, clear plastic flaps on Henny Penny units, interior freezer shelves in kitchen, chicken breading station, fryers, ovens. Clean and sanitize as often as necesssary to maintain clean.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: hood above fryers/grill, freezer handles, exterior of Henny Penny units. Clean and sanitize non-food contact surfaces as often as necessary to maintain clean.
- Floors properly constructed, clean, drained
Floors throughout establishment kitchen are soiled, including floors in the chicken walk in cooler, dry storage room, and beneath equipment. Clean floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents/grates on ceiling throughout kitchen, dry storage rooms, restrooms, and fan guards in the chicken walk in cooler are soiled. Clean vents/grates routinely. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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2/18/2015 | Routine | 95 |
Frozen foods are frozen, hot foods are hot.
Discussed routine cleaning of floors and chicken batter station.
All food handlers in a restaurant, who do not currently have their food service sanitation manager certification, are required to take a 2 hour ANSI Certified Food Handler training course online or by attending a class prior to January 1, 2015. The course information, frequently asked questions and all online training course websites available can be found on our website at www.pcchd.org on the right side of the screen, under "Recently Updated Pages", click on "Food Protection Prevention". This will have all the information you need. Once the certifications are received for all employees, either post them at your establishment or keep them in a binder so they are ready for any inspections starting in 2015.
Questions? Call Elizabeth Imtairah at 309-679-6161.
- Food protection during storage, prepartion, display, service, transportation
Butter in open container on top of prep area.
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
Food contact surfaces in the chicken batter station are heavily soiled with batter, juice from raw chicken.
Clean, sanitize and maintain clean all food equipment surfaces. Manager states that per policy this is done currently done every four hours.
- Floors properly constructed, clean, drained
Floors throughout the kitchen area are soiled with food buildup.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/25/2014 | Routine | 95 |
Frozen foods frozen, hot foods hot.
Quat sanitizer used in 3 compartment sink and sani buckets at 200 ppm.
HACCP - Discussed date marking and food handler training. Written handout given.
Discontinued KFC Buffet line. Emphasized need for a plan review if there is a change in the layout.
- Food contact surfaces designed, constructed, maintained, installed, located.
Self-cleaning oven is not cleaning well at this time. Excess of grease, food debris coming out of bottom.
Repair or replace self cleaning device.
- Food contact surfaces of equipment and utensils clean
Fryers, Ovens, Chicken Storage racks are soiled.
Clean, sanitize and maintain clean all food contact surfaces.
- Floors properly constructed, clean, drained
Many floor surfaces are soiled including floor of chicken cooler with chicken pieces on floor, floor of walk in cooler near the foor, floor surfaces under fryers/ovens. Standing water on floor by back door.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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9/3/2014 | Routine | 95 |
2nd Recheck - Door gap noted previous inspections has been fixed.
No further follow up is needed at this time.
Additional recheck fee will be assessed.
EI/MJ
No violation noted during this evaluation. | 6/23/2014 | 2nd Recheck | |
1st Recheck - Door gap on previous inspection remains in disrepair. Manager states part is here but it has not been fixed. Informed manager of need to repair door within 5 business days. Will conduct a 2nd recheck in 5 business days to ensure door gap has been repaired. Recheck on 6/23/2014. Recheck fee will apply.
- Critical: Outer openings protected from insects, rodent proof
1st Recheck - Door gap at front of door remains in place. Manager stated that the part had arrived but door had not been repaired yet.
Repair door gap. Recheck within 5 business days. (06/23/14)
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
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6/16/2014 | 1st Recheck | |
Frozen foods frozen.
Quat sanitizer maintained at 300ppm.
Note: There will be a recheck fee assessed for all rechecks.
HACCP - Discussed labeling and general cleaning and provided general information about each.
- Original container, properly labeled, consumer advisory
Bottles of sauce on food prep line not labeled, container of butter not labeled with common name. Label food containers with common name.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Coleslaw in cold serving line at 47F.
Maintain all cold food temperatures at 41F or less. Worker placed cole slaw in walk in cooler to cool to 41 degrees F. Corrected.
- Food contact surfaces of equipment and utensils clean
The following items were noted to be soiled: bun warmer, soda machine by drive thru, soda machine in dining room, lids over product on buffet line, containers for storing buns, shelving and racks in chicken cooler, mold on shelving in walk-in cooler, bottom surface of reach-in freezer, crumbs throughout establishment on most surfaces.
Clean and sanitize all food contact surfaces.
- Non-food contact surfaces clean
The following items were noted to be soiled: Counter space underneath soda machine in dining room, counterspace on line area and on buffet line, shelving under steam table.
Clean and sanitize all non-food contact surfaces.
- Storage/handling of clean equipment, utensils
Utensils stored in bin multi-directional.
All utensils shall be stored in same direction to minimize contamination of food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Hand sink with scraper in it. Observed employee washing his hands in this hand sink without moving scraper.
Clean and sanitize hand sinks. Use hand sinks for hand washing purposes only. Worker removed scraper from handsink. Corrected.
- Critical: Outer openings protected from insects, rodent proof
Large gap at bottom of front entry door.
Openings to the outside shall be tight fitting and self-closing. Repair or gap at door. Recheck on or after 6/16/14.
- Floors properly constructed, clean, drained
Flooring in corners and under equipment heavily soiled with water, oil, and other debris.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in chicken cooking area heavily soiled with grease and debris.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
- Lighting provided as required. Fixtures shielded
Broken light shield directly above soda syrup boxes.
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6/2/2014 | Routine | 79 |
On August 16, 2013, I responded to a complaint made by a caller that during a visit to KFC, mold was present on the soda dispensing machine and tabletops in the dining area were filthy. During the inspection, the soda dispensing machine nozzles and tabs were clean, however, the baseboard of the machine had small amounts of black mold present. Some of the tabletops were littered with food debris
- Non-food contact surfaces clean
Baseboard of soda dispenser is soiled with mold.
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.
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8/16/2013 | Complaint Investigation | |
HACCP Discussed with DM tracking the time and date of cleaning of the chicken station.
Quat sanitizer concentration is 200-300 ppm.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
A. Coleslaw and cheese in center cold holding unit were 58 degrees.
B. Macaroni salad in stainless steel pans not date marked.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
Corrected by discarding.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
- Food contact surfaces designed, constructed, maintained, installed, located.
Hobart mixer is held together by packing tape.
Repair and maintain mixer.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Prep sink near walk-in cooler is detached from wall.
Repair sink.
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.
- Wiping cloths clean, used properly, stored
Wet towel found hanging over leaking faucet in back mop sink.
Remove towel.
Moist cloths should be stored in approved sanitizing solution when not in use.
- Food contact surfaces of equipment and utensils clean
All food contact surfaces are excessively soiled, specially: 1.Hobart mixer, 2.fryers, 3.chicken prep table , 4. interior of hot holding units and racks.
5. Beverage station in kitchen and dining room.
Clean, sanitize, and maintain all food contact surfaces.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
All non-food contact surfaces are excessively soiled, specially 1. shelving above chicken prep table, 2. lids in chicken cooler, 3.top of bun toaster.
Clean, sanitize, and maintain all food contact surfaces.
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.
- Plumbing installed and maintained
•Mop sink near chicken cooler has a leak.
Repair or replace faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hand soap or paper towels found near back handsink.
Provide hand soap and paper towels.
Hand soap, towels, and a waste receptacle must be provided at every handwashing station.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster lid found open.
Close lid
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Floors properly constructed, clean, drained
Floors are heavily soiled throughout establishment specially in dry storage area and back area by door.
Routinely clean and maintain floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls are excessively soiled with mold near walk-in coolers.
Clean, sanitize and maintain walls and coving.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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6/26/2013 | Routine | 81 |
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