HACCP|: Ready to eat potentially hazardous foods held cold for more than 24 hours must be date marked with a use by date not exceed 24.
- Original container, properly labeled, consumer advisory
Almost all cooked and cooled foods in the walk in had no time labeling.
Label all cooling potentially hazardous food with the date and TIME of preparation.
- Wiping cloths clean, used properly, stored
a couple wet wiping rags left out on counter tops and not in sanitizing solution.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
|Robot coupe base soiled and underside.
Edges and ledges between prep coolers and between tables (especially seams/crevices) soiled.
Bottom shelf where the scales sit soiled.
Suppression lines under the salamander and above stove soiled heavily.
Top of Chef's drawer where grill sits soiled.
- Floors properly constructed, clean, drained
Floors under and around wheels and legs and other hard to reach areas soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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7/17/2013 | Routine | 96 |
HACCP: Light covers, shield and decorative pieces over food handling areas must be free of damage.
- Original container, properly labeled, consumer advisory
Multiple bulk cooked and cooled items containing meats and/ or pasta not properly labeled.
Label all cooling potentially hazardous food with the date and TIME of preparation.
- Foods handled with minimal manual contact
Sma•ll black portion cup used as scoop for sunflower seeds and left down in ready to eat product.
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- In-use food dispensing utensils properly stored.
1) Ice scoop in kitchen bin laying flat across ice.
2) Spoon for bleu cheese laying flat across food.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Wet towel being used under cutting board on prep cooler edge.
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.
A towel is non e of these.
- Food contact surfaces of equipment and utensils clean
1) Soiled clear container on the top shelf by the back door put away with clean dishes.
2) Soiled rack and white plastic bucket in the walk in under the blowers across from the door.
3) Hand held slicer/ cutter in drawer soiled with food debris.
T•he food-contact surfaces of all cooking and refrigeration equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
vTHe following NON FOOD contact surfaces are soiled: black blender base on counter, inside and outside fronts of the 3 drawer plastic unit iunder slicer, hinges on prep cooler at top, white kitchen aid mixer, both speed racks (heavily), lower metal shelving, top of small chest freezer, top of plastic knife holder, top of chefs drawer under grill, sides of the 2 door oven, side of the Aqua Fina cooler, suppression lines around and under the salamander.
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.
- Floors properly constructed, clean, drained
Fl\ooring under the can rack and cooler in corner soiled.
Flooring around wheels and legs of equipment soiled.
Flooring under the middle area between prep cooler and tables.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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2/22/2013 | Routine | 91 |
HACCP: Monitor the days on items that require date marking: their maximum life is 7 days.
- Critical: Hands washed, good hygienic practices (observed).
1) Glass with open top of mountain dew and ice out on prep table near loaves of bread.
2) Open can of Monster energy drink on the top shelf in Cold Tech cooler.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee~s hands
- Food contact surfaces designed, constructed, maintained, installed, located.
Plastic container on shelf in kitchen had broken bottom.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces clean
1) Kitchen Aid mixer on lower shelf amd Robot coupe on prep table have soiled bases.
2) Backsplash on floor mixer is soiled with splatter.
3) Power strip on clean dish rack in dishroom soiled and laying on clean pans.
4) Side of the salamander 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Baffles on exhaust hood soiled.
2) Walls behind equioment soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/29/2012 | Routine | 91 |
HACCP: Toxic items stored on shelving over the sink bays must be kept over the dirty dish side and/or wash bay.
Please submit a bare hand contact "policy" before the next routine inspection.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Hem and turkey roasts in walk in had no date marking.
Ham and turkey slices in reach in cooler in kitchen had incorrect date marking.
*Items were date marked*
- Food contact surfaces designed, constructed, maintained, installed, located.
Damaged plastic and severely damaged metal bowl on clean dish shelf in dish room.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
Bowls were thrown out.
- Food contact surfaces of equipment and utensils clean
1) Plastic and glass jars on top shelf of rack in walk in have mold around the lids.
2) Kitchen aid white mixer heavily soiled on underside around shaft.
3) Inside of bread toaster has heavy build up of crumbs.
4) Interior of ovens soiled with some baked on food debris.
Food contact surfaces must be clean and sanitary.
- Non-food contact surfaces clean
1) Side of robot chopper had some food debris on it.
2) Blue top on dry goods bin under counter soiled.
3) Knife bag soiled.
4) Top of 2 drawer cooler under grill and fryer.
5) Exhaust hood baffles and suppression lines 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.
- Floors properly constructed, clean, drained
Floors behind equipment on line and around the wheels and legs of other equipment in kitchen.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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7/20/2012 | Routine | 89 |
HACCP: If bare hands are used to assemble ready to eat items a policy must be approved by this department and kept ON SITE at all times. The policy must include
1) WHAT ready to eat foods require bare hand contact.
2) WHY this is necessary
3) HOW you intend to reduce the possibility for contamination.
- Original container, properly labeled, consumer advisory
1) Penne pasta in large container in 2 door prep cooler not labeled with time.
2) Cooked potatoes ands chicken in 3 door cooler was out labeled with time.
3) Ricotta cheese no label.
Label all cooling potentially hazardous food with the date and time of preparation.
If the items are portioned out the times and dates must follow the item.
- In-use food dispensing utensils properly stored.
1) Ice scoop at bar laying flat across the ice.
2) Tongs hanging on door handle of oven
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry or other method that protects foods from contamination.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
- Food contact surfaces of equipment and utensils clean
1) Rungs on racks in walk in on produce side are soiled.
2) Interiors of ovens soiled - esp. the door Vulcan oven on right
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Robot coupe soiled on exterior surface. 2) Black bottle well attached to ice bin soiled. 3) Cork board in wine well soiled in front area.
4) Very back of lid to tilt skillet soiled. 5) Top of table under slicer. 6) Blue bin lids on bread crumbs and sugar.
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
Both motors under the dish machine are leaking causing floor to flood in corner.
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 trash can available at the handsink by the dessert cooler.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Wall behind the tilt skillet is soiled.
2) Wall behind salamander and grill is soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/2/2012 | Routine | 91 |
I HACCP: Ice bins must have protective covers to keep the contents from contamination.
- Original container, properly labeled, consumer advisory
Several cooked and cooled items in walk in - pasta, cooked meat, potatoes etc. - not properly labeled with time.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Cooked and cooled pasta in top of True prep cooler not at proper temperatures. See pg. 2.
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.
2) Ham and salami in walk in not properly date marked.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Plastic bin holding deli meat in reach in and plastic bin in dishwash area that held food were both severely damaged and should not be used for foods.
2) Plastic containers that previously held commercially made foods are being reused to store different prepared foods.
3~) White coated metal mixer blade hanging on wall board has damaged surface.
All containers must be free from damage that could contaminate.
Reuse of plastic containers that previously held commercially prepared foods is prohibited.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Damp rags being used under cutting boards
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
The following NON food contact surfaces are soiled: top of ice machine, lower shelf of table holding mixer, underside of the lowest shelf below the pass thru, back edge of the inside lid on tilt skillet, underside of shelf above 3 bay prep sink.
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.
- Storage/handling of clean equipment, utensils
1) Tongs for use in cooking stored on handle of ovens.
2) Ice scoop stored on top of ice machine in standing.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Plumbing installed and maintained
1) Faucet fixture leaks at 3 bay in dish room.
2) Mops ink faucet fixture leaks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Flooring along sides and behind cooking and refrigeration equipment is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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9/13/2011 | Routine | 87 |
- Food contact surfaces designed, constructed, maintained, installed, located.
Broken glass on cooler doors has been replaced.
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5/13/2011 | Recheck | |
HACCP: Seal all bare wood surfaces - ensure surfaces are smooth, easily cleanable and not absorbent.
- Original container, properly labeled, consumer advisory
Labeling of cooked and cooled foods is sporadic - many have no times.
Label all cooling potentially hazardous food with the date and TIME of preparation.
- Food contact surfaces designed, constructed, maintained, installed, located.
Both glass door pieces on the Cold Tech cooler holding desserts is cracked and pieces have shifted.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
*will recheck this on or after May 9, 2010*
- Food contact surfaces of equipment and utensils clean
1) Trough of bread oven has excess food debris inside.
2) Interiors of baking oven s soiled.
3)Kitchen Aid mixer on lower shelf heavily soiled on underside by shaft.
4) Top underside of large mixer soiled behind shaft.
5) Metal ice guide inside ice machine soiled with yeast/mold.
6) Blower grates in walk in soiled with dust/mold in grooves.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Side edge on bottom of fryer soiled with grease.
2) Table holding large mixer soiled.
3) 2 of the prep coolers soiled with food debris behind lift door and in bolt area.
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.
- Storage/handling of clean equipment, utensils
1) Utensils stored in drawers, plastic 3 drawer unit and in bin on rack are not properly stored.
2)Brown bus tub holding clean lids on rack in dishroom had large amount of standing dirty water
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
Facilities for the storage of knives, forks and spoons and other utensils shall be used to present the handle to the employee or the consumer.
- Plumbing installed and maintained
1) Faucet fixture leaking at base on 3 bay sink.
2) Mop sink faucet fixture leaking at swivel base.
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
1) No soap or garbage immediately available at handsink behind bar.
2) No garbage can at handsink in corner of kitchen.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
Carpeted mats used behind bar.
No carpeting is permitted in food preparation, equipment-washing, utensil-washing areas, in food storage areas, near lavatories, and in toilet room areas where urinals or toilet fixtures are located.
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4/26/2011 | Routine | 89 |
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