HACCP: Employee Illness
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following gaskets are torn: the center gasket between the doors on the coke and pepsi coolers, and the bottom seal to the walk in freezer.
- Floors properly constructed, clean, drained
Please clean the floor under the soda service area, and under the soda post mix area. Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found small amount of dust accumulation on the following serfaces: the wall to the closet door in the service area, the wall above the walk in freezer, the ceiling vents above the service area. Walls and ceilings shall be clean.
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11/23/2015 | Routine | 97 |
HACCP: Temperature documentation
- Non-food contact surfaces clean
Please dust the tops of the oven and the steamer on cook's line. Non food contact surfaces shall be clean.
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9/9/2015 | Routine | 99 |
HACCP: PRovided and discussed Toxic haccp sheet
Sanitizer used: Dish machine high temp. 3-compartment and 3-comp sink Quats.
All frozen food was frozen.
No violation noted during this evaluation. | 4/1/2015 | Routine | 100 |
Frozen foods frozen, hot foods hot.
Discussed using time as a control for cheese that is kept out of temperature near grill line.
Quat sanitizer used in 3 comp sink and in sani buckets at 400 ppm.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: Slicer, panini press in the back of house, fryers by the burger area, shelving in walk in cooler.
Clean, sanitize and maintain clean all food contact surfaces.
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12/9/2014 | Routine | 98 |
Frozen foods frozen, hot foods hot.
Quat sanitizer used in 3 compartment sink and in sani buckets at 200 ppm.
HACCP - Disccused temperatures of potentially hazardous foods and using time as a control. Written information given.
- Critical: Foods properly cooled
Cheese and refrigerated liquid egg products in the refrigerator near the grill are not labeled with date of opening.
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.
- Food contact surfaces of equipment and utensils clean
Baffles of ice machine are soiled.
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9/2/2014 | Routine | 93 |
HACC|P: | In buckets and sinks sanitizing strength must be at sufficient levels to sanitize effectively. Change sanitizer as needed ever at most every 4 hours
- Original container, properly labeled, consumer advisory
Ham in walk in was not correctly date marked.
When foods are frozen and subsequently thawed the dates of each a (ction must be noted on the labeling .
- Food contact surfaces of equipment and utensils clean
Interior of the double stack ovens soiled.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Underside of Blakeslee mixer soiled with splatter around shaft area.
2) Underside of the apothecary type drawers at prep table soiled with splatter.
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
Pi•ping- leaks under the middle bay at the 3 bay sink. Repair to eliminate.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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4/7/2014 | Routine | 95 |
HACCP: Discussed using time as a temperature control.
Quat sanitizing bucket concentration: 200 ppm.
- Food protection during storage, prepartion, display, service, transportation
Box of food found stored on floor of walk in freezer.
Store boxes of food a minimum of six inches above the ground or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Open cup of employee beverage stored on bottom shelf of grill.
Provide closed beverage container for employee use
- Storage/handling of clean equipment, utensils
Spoons improperly stored in utensil container.
Store handles of spoons facing up and towards customers in order to protect food contact surfaces.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
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12/4/2013 | Routine | 92 |
HACCP Discussed using time as a control for foods. If time is to be used as a control, a log will be used to document when food must be discarded.
Quat sanitizing solution bucket concentration: 200 ppm.
- Food protection during storage, prepartion, display, service, transportation
Box of produce found on floor of walk in cooler.
Containers of food shall be store a minimum of six inches above the floor to protect food from potential contaminants and splash.
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9/4/2013 | Routine | 98 |
HACCP: Hand washing was discussed.
Quat sanitizer
Final rinse temperature of dish machine: 179 degrees F
- Original container, properly labeled, consumer advisory
Pre-packaged desserts and sandwiches are not labeled properly.
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
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3/19/2013 | Routine | 99 |
HACCP: Hand washing was discussed.
- Original container, properly labeled, consumer advisory
Prepackaged 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
- Thermometers, gauges, test kits provided
No test strips available.
Provide test strips.
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
Quat sanitizer concentration was below 200 ppm at the three compartment sink.
Worker changed the sanitizer solution.
- Non-food contact surfaces clean
The interior of the cappuccino machine is soiled.
Clean and maintain clean.
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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11/12/2012 | Routine | 93 |
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