HACCP: Discussed and provided information on Date Marking.
Hot foods hot, cold foods cold, frozen foods frozen.
- In-use food dispensing utensils properly stored.
Popcorn kernal scoop handle and Ice scoop handle at shaved ice stand were both found to be in contact with product.
Food-dispensing utensils shall be stored on a clean surface or in the product with the utensil's handle extended out of the product.
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8/19/2015 | Routine | 99 |
HACCP: Discussed and provide information on Cooling, Reheating, and Power Outage.
Hot foods hot, cold foods cold, frozen foods frozen.
All staff have received Food Handler Training.
- Single service items properly stored, handled, dispensed
Single service boats were found uncovered and upright in storage area. -Corrected by inverting.
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.
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5/19/2015 | Routine | 99 |
No Violations found at time of inspection. Commissary is still winterized. Operations will begin sometime in March.
Frozen foods frozen.
No violation noted during this evaluation. | 2/13/2015 | Routine | 100 |
Frozen foods frozen.
Commissary has been closed down and winterized. Frozen foods frozen.
No Violations found at time of inspection.
No violation noted during this evaluation. | 12/12/2014 | Routine | 100 |
Hot foods hot, cold foods cold, frozen foods frozen. QUAT: 200ppm
- Foods handled with minimal manual contact
Popcorn scoop handle found in contact with product. Keep non-food contact suraces away from direct contact with any products.
- Food contact surfaces of equipment and utensils clean
Tongs found stored on soiled bricks below the fryer. Keep clean utensils protected and away from non-food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Hand washing sink found with papers being stored inside. Keep hand washing sinks clear and accessible for immediate use.
Corrected by removing paper-JAD
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8/19/2014 | Routine | 92 |
HACCP: Hand Washing.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Plumbing installed and maintained
A leak is present at three compartment sink faucets. Repair leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink soiled. Clean and sanitize hand sink routinely.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
Floors beneath equipment, in walk-in cooler, and in corners are soiled. Clean floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Multiple items stored throughout commissary haphazardly. Organize items so that all single-service items are together, all food items are together, all toxic items are together, etc.
Maintenance and cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in a manner that does not contaminate food, utensils, equipment, or linens.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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5/15/2014 | Routine | 95 |
HACCP: Proper date marking of ready to eat potentially hazardous foods. Quat Sanitizer: 400 ppm
- Original container, properly labeled, consumer advisory
Corn Dog powder batter in large plastic container on rack just outside of dry storage area was not labeled. Label all bulk product when removed from original container.,
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.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Opened container of hot dogs (Ready to eat potentially hazardous food) in Delfield stand up cooler was not dated with date of opening of sealed container. Date hot dogs and all ready to eat foods with date of opening or perpetration. 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. Corrected, determined date of open for labeling and education.\
- Food protection during storage, prepartion, display, service, transportation
Boxes of french fries in walk in freezer were stored on the floor. Store all foods off of 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. Corrected, moved onto pallets off of the floor.
- Critical: Toxic items properly stored
Box of chafing dish fuel stored on metal rack in dry storage room intermingled with containers of relish, oil, and other foods. Store all toxic substances away from food and food related articles. Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles. Corrected, moved box away from food.
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8/23/2013 | Routine | 87 |
HACCP: Protection of outer openeings to prevent rodent and pest infestation.
Quat Sanitizing 300 ppm
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Walk-in door in disrepair. Repair and maintain in good condition. 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
Interior lip of Ice machine has some soil buildup. Clean as often as necessary to maintain clean. The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Critical: Outer openings protected from insects, rodent proof
Sevral doors were proped open providing possible rodent and pest entrance to food storage areas. Maintain doors closed or consider installing screened self closing doors or air curtain devices. Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Openings to the outside shall be tight fitting and self-closing. Screens for windows, doors, skylights, transoms, intake and exhaust air ducts, and other openings to the outside shall be tight fitting and free of breaks. Corrected by manager and education, closed doors.
- Floors properly constructed, clean, drained
Floors behind ice machine were excessively soiled. Clean as often as needed to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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5/20/2013 | Routine | 92 |
HACCP: Routinely replace the door sweeps as these may become damaged from deliveries or from general use in order to prevent entrance of pests.
Ensure all water heaters are up and running prior to opening on opening day.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
Note: There is another location for draught beer that is attached to concession stand #3. Ensure that a hand wash sink is added to this location. This will be inspected with the concession stand.
- Food contact surfaces of equipment and utensils clean
Various shelving units in the walk in coolers are soiled. The interior of the ice machine is soiled.
Clean and sanitize routinely, especial prior to opening day.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The exterior of various coolers and freezers are soiled. The counters next to the beer walk in cooler are soiled.
Clean and sanitize routinely.
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.
- Floors properly constructed, clean, drained
The floor drains throughout are soiled. The floors under equipment are soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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2/14/2013 | Routine | 96 |
HACCP: Handwashing
- Critical: Hands washed, good hygienic practices (observed).
Employees not washing hands before glove use at The Dog House.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
Corrected by education.
- Plumbing installed and maintained
Dipin Dots sink not draining.
- Critical: Hand washing sinks installed, located, accessible
No handsink at the potable bar station.
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8/26/2012 | Routine | 90 |
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