HACCP: Hand washing.
- Non-food contact surfaces clean
Non food contact surface cleaning: found sugar and coffee beans in sweetner dispensers please clean out the sweetner and pencil holders, and please clean off the ice accumulation of the shelves and fan unit in the walk in freezer. Non food contact surfaces shall be clean.
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8/10/2015 | Routine | 99 |
HACCP: Hand washing Boil order hand out left at facility.
- Non-food contact surfaces clean
Please clean the coffee beans off the back side of shelf behind grinding area. Please clean off the pink yeast accumulation on the outside of the ice machine bin. Non food contact surfaces shall be clean.
- Lighting provided as required. Fixtures shielded
Please provide light shields to the lights in the walk in freezer and walk in cooler. Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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3/23/2015 | Routine | 98 |
HACCP: Date Marking.
Quats is the sanitizer used in the establishment.
Frozen foods stored frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Single-service paper towels used on counters to collect drips of coffee from spigot.
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, nonabsorbent, and easily cleanable.
- Floors properly constructed, clean, drained
Floors in corners, beneath equipment, behind equipment, and under shelves are soiled. Clean routinely.
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9/18/2014 | Routine | 98 |
First re-check inspection due to violation 3a during 4/8/2014 routine inspection. See violation 3a for full details. No further rechecks will be necessary.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
During 4/8/2014 inspection, the Delfield prep cooler was found keeping temperatures of above 41 degrees F. Delfield prep cooler was placed under embargo. During 4/29/2014 first re-check, Delfield prep cooler has been repaired and is keeping temperatures of 41 degrees F and lower. Embargo is lifted. No further rechecks will be necessary. All rechecks incur recheck fees.
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4/29/2014 | 1st Recheck | |
See Violation #5 for complete details. Regular First Re-Check will take place on April 22, 2014 unless establishment contacts Sanitarian before that date to schedule an earlier recheck. Stephanie Streight 309-679-6684.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Prep cooler in back room was not functioning during last routine inspection. Sanitarian is scheduled to do a first recheck on April 22, 2014. Establishment left message saying that cooler was fixed. When Sanitarian arrived to establishment, cooler was broken again and unable to maintain proper temperatures. The cooler is still empty and under embargo until a Sanitarian has deemed it operable.
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4/10/2014 | Recheck | |
HACCP: Temperatures of Potentially Hazardous Foods HACCP Sheet
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
Note: See Voluntary Destruction Form and Embargo Sheet for further details. A first recheck will be performed on or after 4/22/2014 to ensure Delfield Cooler has been repaired and is maintaining temperatures of 41 degrees F or less. Cooler is embargoed until a recheck has been completed. If cooler is ready for recheck before 4/22/2014, contact Stephanie Streight at 309-679-6684. There are recheck fees associated with all rechecks.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Multiple potentially hazardous foods held in Delfield Prep Cooler were ranging in temperature from 45 degrees to 57 degrees F. See destruction form for items that were destroyed and denatured. The following items were between 42 degrees F and 45 degrees F and were moved into walk-in cooler to bring them back down to temp: Egg patties, sausage patties, various cream cheeses, individual butter packets, mini hot dogs. Delfield cooler is not to be used until Sanitarian can recheck to ensure that it has been repaired and is keeping temperatures of 41 degrees F or less at all times. Cooler is embargoed until recheck is completed. There is a recheck fee associated with all rechecks.
- In-use food dispensing utensils properly stored.
Scoop for sugar was stored with the handle touching the product. Corrected: Scoop stored with handle extended out of product.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
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4/8/2014 | Routine | 94 |
H.ACCP - discussed temperature control of potentially hazardous foods. Sanitizer - quats
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several gallons of light cream stored in front counter cooler at 50 degees 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. Worker had recently transferred product to cooler. Worker rapidly cooled light cream to 39.6 degrees F. Corrected
- In-use food dispensing utensils properly stored.
Scoop for dispensing bulk sugar found in product with handle in product. Store scoop with handle extended out of product. Worker removed and washed scoop. Corrected.
- Wiping cloths clean, used properly, stored
Wet towels on front counter. Keep wet wiping cloths in sanitizer solution when not in use. Worker placed wet wiping cloths in sanitizing solution. Corrected.
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6/21/2013 | Routine | 93 |
.HACCP - Discussed proper handwash procedures with worker. Sanitizer - quats
- Critical: Hands washed, good hygienic practices (observed).
Observed worker with long fingernails and nail polish preparing drinks with bare hands.
A food service employee shall not wear fingernail polish or artificial fingernails when working with exposed food unless wearing intact single-use gloves. Worker was educated on gloves usage. She then washed hands and utilized gloves. Corrected.
- Wiping cloths clean, used properly, stored
Wet towels on counter in several areas.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
No trash receptacle at back handsink. Provide a trash receptacle.
- Lighting provided as required. Fixtures shielded
Unshielded lights in walk in cooler and walk in freezer.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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1/16/2013 | Routine | 91 |
ESTABLISHMENT RE-OPENED FOR OPERATION AFTER REMODELING.
- Food contact surfaces of equipment and utensils clean
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces 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.
- Floors properly constructed, clean, drained
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 maintained clean.
Cleaning of floors, except in an emergency, shall be done during periods when the least amount of food is exposed, such as after closing or between meals.
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10/19/2012 | Final | |
HACCP - Discussed proper handwash procedured Sanitizter - Quats
- Wiping cloths clean, used properly, stored
Wet towels left on counter.
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
Soiled gaskets on doors of walk in cooler. Clean and sanitize non food contact surfaces.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Trash can overflowing in kitchen area. Empty or cover trash cans. Worker emptied trash can.Corrected.
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4/20/2012 | Routine | 96 |
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