HACCP: Discussed routine review of dented cans. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
The pest control operations are done by the establishment owners.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cardboard box is being utilized as storage container in the middle prep island.
Provide smooth, easily cleanable storage containers for use of storage equipment unless the item is in the original container.
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.
- Food contact surfaces of equipment and utensils clean
The interior of the McCall shelving is soiled. The interior of the prep table is soiled.
Clean and sanitize all food contact surfaces routienly.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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1/15/2014 | Routine | 93 |
HACCP: Discussed Bare hand contact. Whenever possible avoid bare hand contact with ready to eat foods.
Sanitizer used is Chlorine
All frozen food is frozen.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: Upper interior of the microwave and the door gasket of the lower door of the McCall cooler.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Floors properly constructed, clean, drained
The floor under the True prep cooler is soiled.
Clean and maintain clean floors including the ones under prep coolers and other movable equipment.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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9/6/2013 | Routine | 97 |
HACCP: Discussed sanitizing procedures Sanitizer used is Chlorine
- Original container, properly labeled, consumer advisory
-Olive oils not labeled.
Corrected by owner labeling the oil.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
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5/1/2013 | Routine | 99 |
HACCP: Discussed hot holding temperatures. \Sanitizer used is chlorine.
- Food contact surfaces of equipment and utensils clean
Meat/cheese slicer soiled.
Routinely clean the meat slicer after use to prevent possible cross Contamination of other foods that are sliced.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The door tracks of the ice cream machine are soiled.
Corrected: Employee cleaned the door tracks immediately.
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
To go boxes are being stored directly on the floor.
Corrected: Boxes were elevated.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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1/23/2013 | Routine | 96 |
HACCP:.Discussed and recommended not to fill the Mccall refrigerator to better circulate the air.
Sanitizer used is Chlorine.
All frozne food was frozen.
- Critical: Wholesome, sound condition
The following foods were spoiled: 4 whole Pepers,1 5lb ricotta cheese container, 3 pieces of lasagne, and a small portion of soup.
Routinely sort through your product to make sure it is not spoiling and ALWAYS follow the 7-day discard rule.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
Corrected: The items were immediately and voluntarily discarded.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following were past the indicated 7-day discard date: 2.5lb container of Alfredo sauce, 5lb container of meat balls with sauce, 5lb container of sausage and peppers.
Foods in containers or packages that do not bear a date or day shall be discarded.
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
Corrected by education and food items were discarded and denatured.
- Single service articles not re-used
Containers that held ricotta cheese are being reused.
Do not reuse these containers. They are intended for one time use.
Re-use of single-service articles is prohibited.
Corrected by education if these containers are found being used at the next inspection any food, besides the intended food, found to be in these containers will be discarded.
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10/10/2012 | Routine | 88 |
HACCP: Provided date marking HACCP. Sanitizer used is Chlorine
- Critical: Wholesome, sound condition
A cucumber and a onion were spoiled.
Corrected: Employee discarded the items.
Routinely check produce and other foods for spoilage.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
- Original container, properly labeled, consumer advisory
Cooked meat balls and other food items were not labeled in the McCall refrigerator were not labeled with a date.
Label all cooling potentially hazardous food with the date and time of preparation.
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5/30/2012 | Routine | 94 |
HACCP: Discussed storage of food items. Sanitizer used is Chlorine.
- Original container, properly labeled, consumer advisory
Chicken not labeled with date and time of preparation in the McCall cooler.
Label all cooling potentially hazardous food with the date and time of preparation.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
Corrected: Chicken was labeled.
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
The scoop in the bag ice was touching the ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
Corrected: Utensil was moved so it was not touching the ice.
- Critical: Hands washed, good hygienic practices (observed).
Oberved employee not washing their hands before applying gloves. Oberved employee touching ready to eat foods with bare hands.
Wash hand before applying gloves. Do not touch ready to eat foods with bare hands.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
Gloves used to handle ready-to-eat food, shall be single-use gloves (used for only one task).
Corrected by education.
- Food contact surfaces of equipment and utensils clean
The upper intior of the microwave is soiled.
Clean and sanitize all food contact surface routinely.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall in the dry storage area has exposed wood and exposed installation.
Exposed studs, joists, and rafters in rooms other than in the walk-in refrigerating units, food-preparation areas, equipment and utensil-washing areas, in toilet rooms and vestibules shall be finished to provide an easily cleanable surface.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
- Lighting provided as required. Fixtures shielded
The light in the dry storage area is unshielded.
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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2/3/2012 | Routine | 85 |
.The sanitizer in the 3-compartment sink is Chl-.
The McCall and the Prep table cooler thermometers were at 41 degrees F, but with the infra red thermometer the ambient are temperature was at 44 degrees F. It is important that the cooling units be able to keep potentially hazardous food at 41 degrees or below. If potentially hazardous food is found to be above 41 degrees F it will be discarded.
The back room where the mop sink is installed is shared between the other businesses.
The facility is approved to receive food and to operate provided all appropriate remaining fees have been paid to the Health Department.
- Lighting provided as required. Fixtures shielded
The light bulbs in the fans are not shielded.
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.
Provide shields for all lights.
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11/28/2011 | Final | |
Preliminary inspection was conducted with Mitchell Housewright and Betty Bello, owner on today, 11/7/11.
According to Betty, the sanitizer which is going to be used in the facility is Chlorine.
At the final inspection have all cooling equipment turned on and at proper temperature along with all the hot holding equipment to ensure they are functioning property.
Please contact me at 309/679-6165 for final inspection.
- Thermometers provided and conspicuously placed
Provide thermometers to ALL hot holding and cold holding units.
The numerically scaled indicating thermometer, accurate to plus or minus 3 degrees F, shall be located to measure the air temperature in the warmest part of the facility and located to be easily readable.
A metal stem-type numerically scaled indicating thermometers accurate to +/- 2 degrees F. shall be provided to assure attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods.
- Food contact surfaces designed, constructed, maintained, installed, located.
The selving in the two door true cooler is chipping and peeling.
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.
Repair, replace or resurface.
- Thermometers, gauges, test kits provided
Provided correct chemical test strips at final inspection.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all food contact surfaces prior to final inspection.
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.
- Non-food contact surfaces clean
Clean all non-food contact surfaces prior to final inspection.
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
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
Have hand soap, single use paper towls. and waste receptacles readily available at all hand wash sinks.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near 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
Clean all floors through out the facility prior to the final inspection. Seal coving against the walls throught out the facility.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall above the stove is unfinished.
Walls and ceilings shall be constructed of easily cleanable, non-absorbent material.
- No Certified Manager Present
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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11/7/2011 | Preliminary | |
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