HACCP = cooking temps (HACCP form given during inspection)
chlorine bleach sanitizer is used at this establishment
All frozen food is frozen.
- Single service items properly stored, handled, dispensed
Single-service aluminum pans are being reused at this establishment.
Single-service articles should not be reused.
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10/26/2015 | Routine | 99 |
HACCP = mop sink room maintenance (shelves, wall and hose)
cl- bleach sanitizer is used at this location
No food service was taking place during this inspection.
All frozen food is frozen.
- Plumbing installed and maintained
The center portion of the three-compartment sink faucet, in the kitchen, leaks when the water is turned on. Maintain all plumbing sized in accordance with the Illinois State Plumbing Code. The faucet is in the process of being replaced.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
The mop is being stored in the top portion of the mop bucket, in the men's room between uses. Store all cleaning equipment in an orderly manner between uses. Store the mop either hanging up or inverted between uses, so it dries properly.
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1/26/2015 | Routine | 98 |
HACCP = date marking
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
The two metal can openers, located in the drawer in the kitchen, are beginning to rust on the portions that touch the cans of food. Maintain all food-contact surfaces smooth, easily cleanable and in good repair. Replace the can openers.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Both gaskets on the doors of the True cooler in the kitchen are torn. Maintain all non food-contact surfaces in good repair and so they are smooth, easily cleanable and in good repair. Replace the gaskets.
- Plumbing installed and maintained
A leak is present at the faucet of the three-compartment sink. Maintain all plumbing in good repair. Repair the leak.
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10/20/2014 | Routine | 92 |
HACCP: Provide Hand washing haccp
Sanitizer used is Choline
Reviewed concentrations, Make everything to 100ppm.
- Storage/handling of clean equipment, utensils
The drawer to the left when walking into the kitchen has utensils in it which are stored multiple directions.
Cups, glasses, bowls, plates and similar items shall be handled without contact with inside surfaces or with surfaces that contact the user's mouth.
- Single service items properly stored, handled, dispensed
Plastic yellow spoons not stored inverted.
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.
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4/25/2014 | Routine | 98 |
HACCP Discussed usage of proper sanitizing agent for sanitizing purposes. Ensure that cleaner that is being used is specially for sanitizing food contact surfaces.
Chlorine sanitizer is utilized in the establishment.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seals and trim of True refrigerator are soiled with accumulating dirt and mold.
Routinely clean and maintain seals so that food storage equipment is in good and sanitary condition.
- Storage/handling of clean equipment, utensils
Food utensils store improperly with food contact surfaces facing up. ,
Utensils shall be stored covered or inverted to protect food contact surfaces from potential contamination and dust.
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9/20/2013 | Routine | 98 |
HACCP: Sanitizer use was discussed.
Chlorine used as sanitizer but none was made because there was not an event at the time.
- Storage/handling of clean equipment, utensils
Utensils above the stove are stored multi-directional.
Store utensils with the handles facing the same way and in a manner which minimizes hand contact of the food contact surface.
- Single service articles not re-used
Sour cream and cool whip containers are clean and in the dish cabinet for re-use as food storage.
Re-use of single-service articles is prohibited.
Provide reusable storage containers.
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3/22/2013 | Routine | 97 |
HACCP: Discussed well condition and temporary hand washing set up for rest rooms and kitchen.
The last water sample came back positive for coliform. Informed establishment that nothing hard plumbed to the well can be used. All potable water must come from an approved location, be bottled, or boiled for 2 minutes. Temporary handwashing set ups should be used at all areas until tests show water is satisfactory. For temporary hand washing, a free flowing, hands free device must be used with soap and paper towel. Discontinue washing hands at hard plumbed sinks. Provided coliform warning signs. Four repeat water samples were taken at time of inspection.
Frozen foods were frozen
No violation noted during this evaluation. | 6/18/2012 | Routine | 100 |
HACCP: Discussed storage of untensils in same direction.
Frozen foods were frozen
Cl used as sanitizer.
- Storage/handling of clean equipment, utensils
Observed handles for utensils in utensil drawer stored not in same direction.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
Store handles in same direction to prevent cross contamination.
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1/23/2012 | Routine | 99 |
HACCP: Discussed proper storage of clean utensils. frozen foods were frozen.
- Storage/handling of clean equipment, utensils
Observed bottom storage shelves with food utensils stored in ways that the food contact surfaces promote cross contamination.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
Store all food utensils with the handles facing the same way to protect from cross contamination.
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11/14/2011 | Routine | 99 |
HACCP = septic tank maintenance No sanitizer was available during the inspection for testing.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The interior surface of the three-compartment sink are rusting. 2) A couple shelves in the True cooler are rusting. Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices. Resurface/repair/replace these areas.
- Single service items properly stored, handled, dispensed
Some single-service styrofoam containers located on the counter in the kitchen are not stored properly. Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user. Invert the containers so the food-contact surface is protected.
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6/7/2011 | Routine | 97 |
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