GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat) - tested buckets of sanitizer
- Food protection during storage, prepartion, display, service, transportation
Silver racks in the walk-in cooler along the back wall of the kitchen were found storing food without protection. The silver rolling racks have no upper ceiling or protection to protect food from potential contamination
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Corrected by placing empty trays on the upper rack above the stored food. Correct by protecting food at all times while being prepared, stored, displayed, served, or transported.
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12/7/2015 | Routine | 98 |
HACCP: Line checks.
- Plumbing installed and maintained
Found lime build up on several of the plumbing fixtures. Excess of lime on faucets and aerators. Please clean lime accumulation off fixtures.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The grout under the ice machines is soiled and in need of deep clean. Floors shall be clean.
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9/14/2015 | Routine | 98 |
HACCP Discussed datemarking and CAT procedures.
Quat sanitizer buckets.
Quat three compartment sink.
Hot water dishwasher 185 degrees.
Frozen foods frozen.
- Floors properly constructed, clean, drained
Floors located in hard to reach areas in Walk in Cooler soiled.
All floors to be maintained clean.
Correct by cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan cover in cooler # FRS 04 1 soiled.
All ceilings and attached equipment shall be maintained clean.
Correct by cleaning.
- Lighting provided as required. Fixtures shielded
Three of four lights in ventilation hood burnt out.
Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas.
Correct by repairing lights.
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3/31/2015 | Routine | 97 |
Quat Sanitizer used in 3 comp sink and in sani buckets at different areas, several tested with range 200-400 ppm.
No violations noted at current inspection.
Catering uses time as a control for PHF products - are discarded after 4 hour window has been reached.
HACCP - Discussed placing raw hamburger patties in smaller containers on ice or placing large pan in refrigeration unit until it is needed for food safety.
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.
No violation noted during this evaluation. | 12/4/2014 | Routine | 100 |
See attachment for original paper form with signatures.
Frozen foods frozen, hot foods hot.
Discussed food labeling and food handler training. No violations noted by this inspector at current time.
No violation noted during this evaluation. | 9/10/2014 | Routine | 100 |
Temperatures continued: Taco meat, Hot box 149, Sausage, 087 terri cooler 40, Curry Chicken, hot bar 160, Eggs, walk in cooler 36, Raw chicken, cooler 086 (red) 39, Milk, soda cooler 36.
Sanitizer used is Quats (200-40ppm)
HACCP: Discussed proper hand washing and turning the faucet off with a paper towel. Provided a wiping cloth haccp sheet. Make sure people are putting the towels all the way into the buckets. Do not let the towel hand on the side of the bucket.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Container of raw chicken in the Delfield 4 door cooler stored on the bottom of this cooler was at 46-49 degrees F.
Corrected by the manager discarding the chicken.
Maintain cold foods at or below 41 degrees F. Other items in the cooler were tempted and were satisfactory. Manager was instructed to keep an eye on the cooler and make sure it is cooling properly.
- Non-food contact surfaces clean
1) The shelving under the charboril grill is soiled. 2) The blue buckets used to store utensil are soiled. (interior bottom)
Clean, sanitize and maintain clean all non-food contact surfaces.
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.
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5/13/2014 | Routine | 94 |
Temperatures continued:
cottage cheese-salad bar- 38 F
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1.Tongs on utensil storage rack, 2.interior of mixing bowl, 3. cooking pan on dry dish rack.
Wash, rinse, and sanitize kitchenware and utensils.
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.
- Storage/handling of clean equipment, utensils
Pizza oven utensil stored improperly.
Store pizza utensil on clean dry storage to protect food contact surface from contamination, dust, dirt, and debris.
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12/6/2013 | Routine | 97 |
HACCP Discussed different storage options for soups located on the soup bar. Different soup container lids will be purchased to ensure better protection of soups and lessen the potential for contamination.
Quat sanitizing solution bucket concentration: 200 ppm.
- Food contact surfaces of equipment and utensils clean
Interior panels of the two ice machines in the ice room are soiled with accumulating mold.
Routinely wash, rinse, and sanitize panels of ice machine to prevent 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
The following non food contact surfaces are soiled with food debris: 1. the inside bottom rack of the Metro Flavor hot holding box, 2. the bottom surface of the Delfield cooler
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
Food utensils were found stored improperly in the following areas: 1. food utensil rack near 3 compartment sink, 2. on utensils storage rack in catering storage room.
Store clean utensils with handles facing the same direction.
Food utensils should be stored in such a way as to protect the food-contact surfaces from contamination and splash.
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9/5/2013 | Routine | 96 |
HACCP: Discussed hand washing.
Final rinse of heat sanitizing dish machine: 180 degrees F
Quat sanitizer: 200 ppm
- Original container, properly labeled, consumer advisory
Pre-packaged sandwiches are not properly labeled.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food protection during storage, prepartion, display, service, transportation
1. A box of biscuits were open and uncovered in the walkin freezer.
2. A pan of frozen cinnamon rolls was not covered.
3. A package of buns were on the floor by the bread racks.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces of equipment and utensils clean
The following items were soiled: 1. spatula hanging on the clean utensil rack, 2. the interior of the Delfield cooler in the cultural station, 3. interior of the hot holding unit by the grill.
Clean and maintain clean.
- Non-food contact surfaces clean
The top of the knife rack in the storage room is soiled.
- Single service items properly stored, handled, dispensed
1. Several plates and other serving platters are not protected or stored inverted throughout the establishment.
Store items in a way that protects them from potential contamination.
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3/6/2013 | Routine | 93 |
See attached paper inspection due to computer issues.
No violation noted during this evaluation. | 11/9/2012 | Routine | 91 |
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