HACCP: Provided toxic haccp sheet Sanitizer used is Chlorine.
- Original container, properly labeled, consumer advisory
In the white side by side cooler, gizzards and other cooked items which are portioned into togo containers were not labeled with at date or time of cooling.
It appears they come from a larger bulk container in the walk in cooler which is properly date market. It is recommended to keep the date with the portioned products.
Label all cooling potentially hazardous food with the date and time of preparation.
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6/10/2014 | Routine | 99 |
HACCP: Discussed date marking. If items are kept more then 24 hours apply a discard date on them.
Also discussed cooling
Sanitizer used is Chlorine.
- Food protection during storage, prepartion, display, service, transportation
Gizzards and raw chicken wings in the walk in cooler were being stored uncovered. The rolls near the hot box were not covered.
Corrected by the owner covering these items.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The hand sinks through out the establishment and the 3-compartment sink are not sealed to the wall.
Caulk or other wise seal the sinks to the wall.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Floors properly constructed, clean, drained
The floor under the fryers is soiled.
Clean and maintain clean floors especially hard to reach areas such as under the fryers.
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Floors, floor coverings, mats, and duckboard shall be maintained clean.
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2/21/2014 | Routine | 96 |
HACCP - Preparation/susage of sanitizer solution at proper concentration. Sanitizer - chlorine
- Critical: Sanitizing concentration
No sanitizer solution prepared at time of inspection. During hours of operation (food preparation, food service) provide sanitizer solution at 200-300ppm. Worker provided fresh sanitizer solution at 200ppm. Corrected.
- Non-food contact surfaces clean
Outer surface and handle of door to walk in cooler soiled. Gasket on door of chest freezer soiled. Clean and sanitize non food contact surfaces.
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11/13/2013 | Routine | 95 |
HACCP - Discussed proper concentration of sanitizing solutions Sanitizer - Chlorine
- Food contact surfaces of equipment and utensils clean
Interior shelving in upright freezer and walk in cooler soiled. Lid on bus tub of chicken in walk in cooler soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of upright freezers. Clean and sanitize non food contact surfaces.
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6/12/2013 | Routine | 97 |
HACCP - Storage of toxic items Sanitizer chlorine
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in walk in cooler. Resurface or replace shelving.
- Food contact surfaces of equipment and utensils clean
Bottom shelving in rear freezer and ice cream freezer soiled. Lids on bulk storage containers soiled. Clean and sanitize food contact surfaces.
- Single service items properly stored, handled, dispensed
Utensils at front counter stored multidirectional.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Soiled handsinks in both restrooms.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Rooms clean, lockers provided and used, clean
Personal items stored on top of refrigeration unit.
Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other belongings.
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2/22/2013 | Routine | 92 |
HACCP - Discussed proper handwash procedures. Sanitizer - chlorine
- Food contact surfaces of equipment and utensils clean
Upper interior of microwave oven soiled. Interior of Whirlpool freezer soiled with debris. Clean and sanitize food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above fryers soiled. Provide a routine cleaning.
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11/7/2012 | Routine | 97 |
This onsite visit was initiated by RFS# 12-0397. Upon entering the establishment I explained to owners Jeff & Jana Butler that a customer had eaten gizzards at this establishment and gotten sick shortly after. I asked Jeff to guide me through receiving and processing of the chicken gizzards. He stated that the product is received a couple times per week at 41 degrees F or less and stored in the walk in cooler until prepared. The gizzards are taken out of the walk in cooler a case at a time and boiled for several hours. Once boiled, the gizzards are put on ice and returned to the walk in cooler until floured and fried (at which time they are again returned to the walk in cooler to cool). The pre-cooked gizzards are then fried to order. I advised Mr. Butler to keep a temperature log from this day forward and to follow proper cooling procedures by cooling product to 70 degrees F or below before placing in walk in cooler. I further advised Mr. Butler to ensure that all utensils are properly cleaned and sanitized and proper handwash procedures are followed. He agreed to do so.
No violation noted during this evaluation. | 8/28/2012 | Complaint Investigation | |
HACCP - Discussed Storage of toxic items Sanitizer - chlorine
- Non-food contact surfaces clean
Soiled gasket on doors of 2 upright freezers and side by side refrigerator. Clean and sanitze non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind fryer soiled. Provide a routine cleaning.
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5/7/2012 | Routine | 98 |
HACCP - Proper storage and labeling of potentially hazardous foods Sanitizer - chlorine
- Non-food contact surfaces clean
Heavily soiled gaskets on doors of refrigerator and upright freezers. Clean and sanitzie non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Filters in hood above fryers soiled. Provide a routine cleaning.
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1/31/2012 | Routine | 98 |
.HACCP - Storage of raw meats in mechanical refrigeration Sanitizer - chlorine
- In-use food dispensing utensils properly stored.
Scoop left in dry milk product with handle in product.
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 clean
Soiled gaskets on doors of both upright freezers and side by side Whirlpool refrigerator. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Leaky hot water valve on 3 bay sink. Leak in PVC under 3 bay sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above fryers soiled. Provide a routine cleaning.
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10/25/2011 | Routine | 96 |
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