HACCP: Cooling, Reheating, and dented cans. Frozen foods frozen.
- Food contact surfaces of equipment and utensils clean
Bottom of true freezer and can rack were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Plumbing installed and maintained
Faucet by cook line leaking. Repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walk in cooler fan covers were found to be soiled. Clean and sanitize on a routine basis to enusre proper food saftey.
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12/15/2015 | Routine | 96 |
HACCP: Discussed and provided information on Power Outage. Cold foods cold, frozen foods frozen
- Food contact surfaces of equipment and utensils clean
Interior bottom of 3 door freezer was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Exterior of United Freezer was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Plumbing installed and maintained
Hand sink faucet leaking. Repair
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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9/11/2015 | Routine | 96 |
HACCP: Discussed and provided information on Hand Washing. Cold foods cold, frozen foods frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving in WIC and clean pan shelves in kitchen were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Food contact surfaces of equipment and utensils clean
Meat Slicer and Interior of true freezer were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Oven handles and exterior, top of United Freezer, front cooler handles, and Pepsi cooler handles were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Plumbing installed and maintained
Faucet at front handsink was found to be leaking. Repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vent fans on walk in cooler were found to be soiled. Clean on a routine basis.
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2/9/2015 | Routine | 94 |
HACCP: Discussed and provided inforamtion on aDate Marking. Cold foods cold, frozen foods frozen.
- Non-food contact surfaces clean
Top of united freezer and 3 door true freezer handles were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper Towels missing from hand sink next to ice machine.
A supply of sanitary towels shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Floor soiled next to grease trap and CO2 tanks. Maintain clean.
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11/11/2014 | Routine | 96 |
HACCP: Discussed and provided hand washing bulletin.
Cold foods cold, frozen foods frozen.
Cl-: 100ppm
- Food contact surfaces of equipment and utensils clean
Floor of Pepsi cooler found to be soiled. Clean and sanitize on a routine basis.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Cres Core handles and upper outside of United freezer found to be soiled. Clean and sanitize on a routine basis.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels missing from hand sink in dish room. Provide paper towels at all hand washing stations.
A supply of sanitary towels shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Floors around three compartment sink and grease trap found to be soiled. Clean floors routinely to prevent excess buildup of debris.
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.
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8/18/2014 | Routine | 94 |
HACCP Wet wiping cloths are to be stored in a sanitizing solution in between uses.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
The following foods were uncovered without lids or protective covering: 1. pan of chips, 2. pan of tortilla chips, 3. pan of cinnamon buns.
Provide protective coverings for food items to protect against potential contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Numerous bottles of beverages stored on prep table next to open box of lettuce.
Employees are to drink from closed beverage containers. Personal beverages shall be store in separate designated staff area
- Wiping cloths clean, used properly, stored
Wet wiping clothes found on counter tops in various areas.
Store wiping clothes in an approve sanitizing solution in between use.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
Coffee bar counter top is soiled with food debris and splash.
Wash and clean counter top at frequent intervals.
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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2/21/2014 | Routine | 91 |
HACCP: Cooling of potentially hazardous foods and labeling of such. Cl- Sanitizer: 100 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Large open container of sour cream in walk-in cooler was not dated. Date all ready to eat potentially hazardous foods with date of open or preparation. Discard after 7 days counting day of open or perpetration as day 1. All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1. Corrected, identified day of open for labeling.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Old white chest freezer located next to walk in has door handle is broken/missing and damaged gaskets. Repair or replace freezer' s non food contact surfaces so they are free from crevices, holes, cracks and provide a smooth, easily cleanable surface. 2) Wood decorative doors placed in front to shield food prep and storage area in back and placed next to utensil storage rack and coffee/capuccino machine are not sealed, smooth and easily cleanble. Seal doors to provide a smooth, non absorbent and easily cleanable surface.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
Bottom of old white chest freezer has soil and debris build up. Clean as often as needed to maintain clean. All non-food contact surfaces shall be maintained clean.
- Storage/handling of clean equipment, utensils
White plastic container holding clean knives in middle island table in prep room had soil build up at the bottom. Store clean utensils in a clean dry place in such a way to prevent food contact surfaces from 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.
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10/25/2013 | Routine | 92 |
HACCP: Proper cooling of potentially hazardous foods. Cl- Sanitizing: 100 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Small carton of Half-N-Half was stored with a temperature of 55°F in Pepsi display cooler. Store all potentially hazardous foods cold at or below 41°F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Corrected by education and discarded.
- Food contact surfaces of equipment and utensils clean
Interior of ice machine has some mold growth at lip area. Clean as often as needed to prevent growth and soil build up.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Plumbing installed and maintained
Hand sink drain in suite 162 is draining very slow. Ensure there is no blockage in drain. Unclog.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Floor under prep cooler in Suite 162 has soil build up as many hard to reach areas throughout establishment. Clean floor as often as necessary to maintain clean, especially in hard to reach areas and underneath equipment.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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6/26/2013 | Routine | 91 |
A visit was made to this establishment to complete a routine inspection. The establishment was closed and a sign was posted stating closure was due to illness. This worker spoke with operators of the adjacent establishment who confirmed the establishment had been closed for about two weeks. Please see attached photos.
No violation noted during this evaluation. | 4/11/2013 | Routine | |
HACCP: Eggs for use in the facility cl- used as sanitizer @ 100ppm
- Critical: Hands washed, good hygienic practices (observed).
A.Front handsink used as a dump sink.
B. Employee dumped water down handsink in dish room.
C. Employee did not turn water off with a paper towel after washing hands.
Use handsinks for handwashing only.
Use paper towel to turn off water after washing hands.
Corrected by education.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Unsealed wood in several places in kitchen: under soda machine and near bakery hand sink.
Seal wood to provide a smooth, easily cleanable, non-absorbant surface.
- Floors properly constructed, clean, drained
A. Floors along cookline uneven and soiled in the cevice between the two different types of flooring.
B. Floors in side storage room in disrepair under the shelves.
Repair and clean flooring.
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11/6/2012 | Routine | 93 |
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