HACCP: Discussed providing screens for the windows in the facility if they are going to be opened in the spring/summer, when the weather warms up or if the kitchen were to get too hot. The screens must be no less than 16 mesh to the inch and provided at all windows or openings that will be open and must be tight fitting and free of breaks.
Frozen foods are frozen.
Quats is the sanitizer used in the facility.
- Original container, properly labeled, consumer advisory
There were small metal containers on the spice storage shelf whose contents was not labeled.
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.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food (sugar, brownie mix, donuts, other foods) were stored on the floor of the dry storage room, the walk in cooler and the freezer.
Corrected
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee's.were observed using gloves improperly.They had gloves on when moving from one task to another, employee's were observed potentially contaminating their gloves by touching their aprons or other areas without removing their gloves after the potential contamination.
Corrected
- Wiping cloths clean, used properly, stored
There were various rags being stored on counters and shelving in the dry storage room.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1)#10 can opener blade, 2) Interior of traulsen cooler across the griddle, 3) Mandolin, 4) exterior of the spice bins.
Clean and sanitize all food contact srufaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) Shelving in dry storage room, 2) both island tables across from the stoves/ovens, 3) shelving next to "soiled" dish rack.
Clean and sanitize routinely.
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) The knife rack storing the cleaned/sanitized racks is soiled. 2) The potential for contamination of the clean equipment (pots/pans/cutting mats) exists near the hand wash sink by the stairs.
1) Clean the knife rack. 2) Provide a splash guard to the sink.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Single service items properly stored, handled, dispensed
1) Single service containers are stored on the floor of the "bread" side storage room. 2) Paper towels are stored on the floor in the closet of the restroom downstairs.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sinks by the dry storage room and by the stairs are heavily soiled.
Clean all hand wash sinks routinely and maintain clean.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floor in the dry food storage room and the basement food storage room are soiled.
Clean all floors routinely and maintain clean.
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2/15/2012 | Routine | 83 |
HACCP: Proper labeling of ready to eat potentially hazardous foods that are held in the facility for longer than 24 hours must be labeled with the date the package or food was opened or have a discard date not to exceed 7 days. Provided HACCP Bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Original container, properly labeled, consumer advisory
There were no times on cooling foods in the walk in cooler.
All foods that are in the process of cooling must be labeled with the date and time of preparation. HACCP bulletin provided.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
The scoop in the granola was stored with handle touching the foods.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) #10 can opener, 2) meat slicer, 3) The interior of the Traulsen 2 door cooler.
Clean and sanitize all food contact surfaces routinely.
- Storage/handling of clean equipment, utensils
The drawers in the bakery area have utensils facing various directions.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Plumbing installed and maintained
The sink by the large mixer has a leak present.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floor in the freezer is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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12/6/2011 | Routine | 89 |
This facility was the old boiler room building that has been remodeled. This is the final inspection for the completion of the project.
Quats is the sanitizer used in the facility.
There is a high temp dish machine in the facility.
The facility opens full time in October.
Pest control operator for the facility is American Pest Control.
Getz is going to maintain the hoods.
- Thermometers provided and conspicuously placed
The thermotainer hot holding unit, the Traulsen six drawer cooler, the various other hot holding Cres Cor units do not have thermometers. under the griddle do not have thermometers.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all food contact surfaces prior to use.
- Non-food contact surfaces clean
Clean and sanitize all non food contact surfaces prior to use.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There are no waste receptacles at the hand wash sinks.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities where disposable towels are used.
- Floors properly constructed, clean, drained
The floor by the steps to downstairs is not completely tiled. There are spaces between the poured concrete floor in the basement storage.
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 maintained in good repair.
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
The windows and around the window frames are not completely tiled or sealed. There is a space behind the Alto Sham ovens that has unsealed wall opening. The basement wall above the permanent shelving is not smooth or sealed. The coving by the dish machine storage entrance is not completed.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
Walls and ceilings of garbage or refuse storage rooms shall be constructed of easily cleanable, non-absorbent material.
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8/12/2011 | Final | |
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