Dish machine is Cl- at 100ppm
Sanitizer buckets and three compartment sink is Quat sanitizer.
HACCP: Discussed correct thawing procedures. 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 designed, constructed, maintained, installed, located.
Found the following non-food contact surfaces to be in disrepair.
A.) Double door refridgerator at end of cook line has duct tape on the handle of the right side door.
B.) Racks in the double door refridgerator at the end of cook line were rusted.
C.) Waitress condiment prep table was becoming rusted on the exterior covering.
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
Found the following non-food contact surfaces to be soiled.
A.) Interior doors of make table at the end of the cook line.
B.) Interior of the waitress condiment cooler
C.) Exterior of flower containers located in prep room near walk in cooler.
All non-food contact surfaces shall be cleaned on a routine basis to prevent the accumulation of build up.
- Storage/handling of clean equipment, utensils
Found plates stored on plate rack to be stored in an upright position without a barrier of protection for their food contact surfaces.
Plates shall be stored covered or inverted wherever practical.
- Critical: Hand washing sinks installed, located, accessible
Found table stored in front of cook line hand sink. Also found metal pan stored in the same hand sink.
Lavatories shall be accessible to employees at all times.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Provide soap dispenser to the cook's line hand sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
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12/17/2015 | Routine | 91 |
HACCP: Sanitizers
- Foods handled with minimal manual contact
Found portion cup being used to dispense crutons. Provide scoop with handle. Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Non• food contact surfaces in disrepair: Found shelves where chicken is stored in the walk in cooler are rusted and have paint chipping off, found duct tape on the little white freezer, found cabinet by drink station cracked by the drain area, found small amount of rust on small make table cooler lid, non food contact surfaces shall be easily cleanable and in good repair.
- Floors properly constructed, clean, drained
Found the floor in the walk in cooler made of exposed concrete.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found caulk stained black behind the three comp sink and dishmachine spray sink. Found a small area of FRP by fryers in disrepair.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Missing light shield in back storage area by the office. Lights shall be shielded.
- Critical: Toxic items labeled and used properly
Found several spray bottles with different color chemicals in unlabeled bottles. Corrected by labeling.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
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9/10/2015 | Routine | 89 |
HACCP: Discussed and provided Hand Washing information.
Hot foods hot, cold foods cold, frozen foods frozen.
Section 750.570, addition of food handler training requirement under Subpart C: Personnel Some staff have received training, establishment is currently in the process of training all staff. Correct by next routine inspection. New staff have 30 days to complete training. Information on Food Handler Training Provided.
- In-use food dispensing utensils properly stored.
Handle found in contact with sugar in container. Keep handles out of product.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Interior of panel of ice machine is in disrepair.
Reseal and repair interior panel of ice machine.
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
Handles on Back prep cooler and lower microwave were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Plumbing installed and maintained
3 compartment sink sprayer was found to be leaking. Repair/Replace.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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4/30/2015 | Routine | 96 |
|Hot foods hot, frozen foods frozen.
Quat sanitizer being used at 200 ppm.
Discussed date marking of PHF, Discussed food handler training for employees.
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.
- Critical: Foods properly cooled
'Many foods not date marked with time of preparation/opening of package including sliced tomatoes on prep line and salad bar, hard boiled eggs, sliced corned beef. Employee date marked foods.
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.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Two employee drinks with open cups in the food service area. Employee discarded open beverage containers.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Storage/handling of clean equipment, utensils
Plates stored with food surface up. Silverware in dining room is open to air.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
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12/10/2014 | Routine | 89 |
Hot foods hot', frozen foods frozen.
HACCP - Discussed food storage and date marking. Informational brochure given.
- Critical: Foods properly cooled
Many foods not date marked with date of opening of package including milk, cheesecake, sliced tomatoes and hard boiled eggs. Corrected by: Manager dated items.
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.
- Storage/handling of clean equipment, utensils
Plates• and cups stored with food surface up. Silverware in dining room is open to air.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
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9/11/2014 | Routine | 94 |
HACCP Discussed and reviews storage of toxic items and personal belongings.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Individual single serving containers of salad dressings in bottom small prep cooler are not date marked.
Properly date mark single service containers of salad dressing with date of preparation: Corrected by date marking containers.
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.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Interior of panel of ice machine is in disrepair.
Reseal and repair interior panel of ice machine.
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.
- Single service articles not re-used
Single service cups used for dispensing salad dressing in dressing prep cooler.
Provide proper food utensil for salad dressing dispensing.
Re-use of single-service articles is prohibited.
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4/30/2014 | Routine | 88 |
HACCP Discussed storage of tabletop silverware. Silverware shall be stored in such a way as to protect the food contact surfaces.
Chlorine sanitizing bucket concentration: 200 ppm.
- Original container, properly labeled, consumer advisory
Containers of seasonings and substances not labeled.
Clearly label working containers of substances.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Interior panel of ice machine is in disrepair.
Repair interior panel of ice machine.
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.
- Critical: Hand washing sinks installed, located, accessible
Pan lid and scraper found in hand sink near back prep room.
Remove lid and scraper from sink
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels provided at hand sink in back prep room.
Provide paper towels at hand sink.
A supply of sanitary towels shall be provided at every hand sink to ensure proper hand washing procedures.
- Critical: Toxic items properly stored
Bottle of degreaser found on counter top in back prep room.
Store degreaser in designated chemical storage area
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12/3/2013 | Routine | 87 |
HACCP Discussed proper storage of cooking utensils and kitchenware.
Quat sanitizing solution bucket concentration: 200 ppm.
- Food contact surfaces of equipment and utensils clean
1. Racks and shelving in walk in cooler are excessively soiled. 2. Can opener in back prep room is soiled with food debris. 3. Deli slicer soiled with food debris.
Routinely wash, rinse, and sanitize all food contact surfaces to reduce potential contamination.
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
Numerous, us shelving units throughout establishment are excessively soiled with accumulated grease deposits and food debris.
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 articles not re-used
Single service items reused for dispensing salad dressings.
Proper dispensing utensils should be used for dispensing of food products.
Re-use of single-service articles is prohibited.
- Lighting provided as required. Fixtures shielded
Light bulb in cheese walk in cooler is not shielded.
Provide a shield for light bulb.
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.
- Critical: Toxic items properly stored
Spray bottle of degreaser found stored on back prep room counter top next to cutting board.
Corrected by removing the degreaser and storing bottle on separate bottom storage shelf
•
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
- No Certified Manager Present
No manager certification provided.
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8/29/2013 | Routine | 89 |
HACCP: Sanitizer use and handwashing was discussed.
Chlorine sanitizer at bar three compartment: 200 ppm
Chlorine sanitizer at dish machine: 100 ppm
Quat sanitizer in sani buckets: 400 ppm
- Food protection during storage, prepartion, display, service, transportation
1. A bulk container of pizza sauce was not covered in the walkin.
2. 2 cambros of chicken were not covered in the walkin.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Hands washed, good hygienic practices (observed).
1. Employees did not wash hands before putting on gloves.
Wash hands before putting on gloves.
Corrected by education.
- Food contact surfaces designed, constructed, maintained, installed, located.
The top interior of the cooler where potato condiments are stored is coming loose.
- Wiping cloths clean, used properly, stored
Several wet wiping cloths were laying on the counter tops throughout the kitchen.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- No Certified Manager Present
No FSSM present.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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3/13/2013 | Routine | 90 |
HACCP: Proper sanitizing solution concentration and handwashing was discussed.
Norovirus and the exclusion of ill workers was also discussed.
Chlorine used as sanitizer at the dish machine: 100 ppm
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
A cambro of chicken was uncovered in the walkin cooler.
Worker covered the product.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Foods handled with minimal manual contact
There is no handle on the scoop used for the flour.
Provide a scoop with a handle to minimize hand contact.
- In-use food dispensing utensils properly stored.
1. The handle of the scoop for the sugar was in the product.
Store the scoop with the handle out of the product.
- Thermometers, gauges, test kits provided
No test strips available.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Critical: Sanitizing concentration
Concentration of chlorine sanitizing solution was less than 10 ppm.
Worker made new sani buckets.
Corrected by education.
- Food contact surfaces of equipment and utensils clean
The scale in the pizza making room is heavily soiled.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1. There are no paper towels at the handsink in the pizza making area.
2. There is no trash receptacle at the hand sink by the dish machine.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
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
Baffel on exhaust over grill is broken. Replace.
- No Certified Manager Present
No FSSM present at the time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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11/13/2012 | Routine | 81 |
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