HACCP: Discussed and provided information on Glove Use and Hand Washing. Frozen foods frozen.
- Foods handled with minimal manual contact
Employee observed handeling hot sandwiches with bare hands.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
3 door cooler located by pizza pre area has damaged seals on the left and right doors. Replace.
|
12/4/2015 | Routine | 97 |
HACCP: Discussed and provided information on Date Marking. Hot foods hot, cold foods cold.
- Original container, properly labeled, consumer advisory
Multiple seasoning mixes were found in unlabeled containers.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
3 door cooler located by pizza pre area has damaged seals on the left and right doors. Replace.
|
9/4/2015 | Routine | 98 |
HACCP: Discussed and provided information on thawing.
Cold foods cold, frozen foods frozen.
Section 750.570, addition of food handler training requirement under Subpart C: Personnel. Not all staff have received food handler training. Correct by next routine inspection. Provided information on food handler training.
- Potentially hazardous foods properly thawed
Chicken being improperly thawed in back hand sink.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
3 door cooler located by pizza pre area has damaged seals on the left and right doors. Replace.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster lid open at beginning of inspection.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
|
4/8/2015 | Routine | 95 |
Frozen|foods frozen, hot foods hot. Discussed date marking of potentially hazardous foods.
Quat sanitizer used in 3 comp sink and in sani buckets at 200 ppm.
- Original container, properly labeled, consumer advisory
Many-containers of spices in clear plastic containers held over the pizza prep area do not have the common name of the ingrediant on the outside of the container.
- Critical: Foods properly cooled
Meat is draining/cooling with no time/temp logs. PHF including ham slices, tomato slices not marked with date of opening of package.
Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
|
12/10/2014 | Routine | 94 |
HACCP: Discussed proper date marking of foods that are preportioned
- Original container, properly labeled, consumer advisory
There was no time on the cooling/draining sausage/ground beef at the cheese grating/dough preparation area.
Corrected
- Food protection during storage, prepartion, display, service, transportation
Boxes of soda syrup were found stored on the floor at the 'to go' area.
Discussed providing a crate or other storage container to ensure that the boxes of syrup are not stored directly on the floor.
Containers of food shall be stored a minimum of six inches above the floor 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
- In-use food dispensing utensils properly stored.
The scoop for the ice at the bar was found with the handle touching the ice.
Corrected
|
9/24/2014 | Routine | 96 |
HACCP: Discussed proper storage and use of personal drinks. A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving at the flour storage area and the front of the microwaves is in disrepair.
Repair, resurface or replace the cracked liner to prevent potential contamination of foods.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Food contact surfaces of equipment and utensils clean
The interior of the Frigidaire freezer is soiled. The black soda gun holsters at the bar are soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sink at the bar and at the pizza dough preparation area are soiled.
Corrected
|
4/10/2014 | Routine | 95 |
HACCP: Labeling of potentially hazardous working containers of bulk items. When smaller portions of potentially hazardous foods are taken from bulk storage for use in prep cooler, put another label on these smaller working containers if they are to be held for more than 24 hours.
Cl- sanitizer is used in the establishment.
Frozen foods were frozen.
Note: Establishment is open 4pm-close Tuesdays-Sundays.
- Critical: Foods properly cooled
1. Tubs of cooked and cooled ground beef in prep line fridges are not labeled with date and time of preparation. Temperature is 40 degrees. Ensure that all potentially hazardous foods that are prepared in the establishment and are held or could potentially be held for more than 24 hours are labeled with the date of preparation and held for no more than 7 days. This includes smaller "working" containers of items that are labeled in the original container in the 3 door fridge. 2. Tubs of sliced provolone cheese in the 3 door fridge are not labeled with the date that they were taken from original container. Corrected by education.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Tiles are missing along the side of the wait station. Replace tiles.
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.
|
12/3/2013 | Routine | 94 |
HACCP: Discussed continued proper labeling of all foods prepared and held hot/cold. Provided a date marking HACCP bulletin. Provide date dots, permanent marker marking system or other system for the labeling of small portioned out items to ensure no items are kept past the discard date.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used at the bar. Quats is the sanitizer used in the sanitizing buckets.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks in the three door cooler and in the prep cooler are peeling/chipped.
Repair/replace the shelving.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Shelving under the soda fountain is not sealed wood. 2) Tiles are missing at the wait station area.
Seal or paint the wood under teh soda fountain. Repair/replace the missing tiles.
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.
- Food contact surfaces of equipment and utensils clean
The soda gun holster is heavily soiled. The soda catch basin is heavily soiled.
Clean and sanitize all surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Walls, ceilings, and attached equipment, properly constructed, clean
The exhaust baffles at the hood are soiled. The ceiling vents and exhaust are soiled.
Clean all walls and attached equipment routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
8/23/2013 | Routine | 94 |
HACCP DISCUSSION: LABEL INDIVIDUAL CONTAINERS OF REFRIGERATED POTENTIALLY HAZARDOUS READY TO EAT FOOD.
- Original container, properly labeled, consumer advisory
White plastic bulk container of sugar not labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food. Container labeled as sugar.
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks in refrigerators are peeling and rusty. Keep an eye on them.
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.
|
4/3/2013 | Routine | 97 |
HACCP DISCUSSION: DATE MARKING.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Couple of employees drink in an open cup on prep table.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee~s hands
- Food contact surfaces designed, constructed, maintained, installed, located.
Chipping and rusting tip end of racks in coolers.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Dust accumulating on kitchen hood vent. Clean more frequently.
|
11/29/2012 | Routine | 92 |
Restaurant representatives - add corrected or new information about Dave's Pizza, 3708 Chalmers Ave., Bartonville, IL »