HACCP - Discussed temperature control of potentially hazardous foods with owner.
Sanitizer - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of reach in cooler and door of walk in cooler. Repair or replace gaskets.
- Critical: Sanitizing concentration
Concentration of sanitizing solution at a toxic concentration. maintain sanitizng solution concentration at 50-100ppm. Worker made fresh sanitizer solution at 100ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Interior of microwave oven soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Exterior surface of microwave oven soiled. Several surfaces dust covered: hood, shelving, tops of equipment. Soiled gasket on door of small refrigerator. Clean and sanitize non food contact surfaces.
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3/12/2013 | Routine | 92 |
HACCP - Proper cleaning and sanitizing of food contact surfaces. Sanitizer - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of walk in cooler. Repair or replace gasket.
- Wiping cloths clean, used properly, stored
Wet towel on counter by cooking area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Soiled shelving in walk in cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Outer surface of microwave oven soiled. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Both spigots at 3 bay sink leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall next to 3 bay sink soiled. Provide a routine cleaning.
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11/20/2012 | Routine | 93 |
HACCP - Discussed proper practices for cooling of potentially hazardous foods
Sanitizer - Chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of walk in cooler. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Interior of microwave oven soiled. Clean and sanitize food contact surface.
- Non-food contact surfaces clean
Gasket on dooor of small refrigerator soiled. Clean and sanitize non food contact surfaces.
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6/21/2012 | Routine | 96 |
H.ACCP - Discussed proper thawing techniques. Sanitizer - chlorine
- Potentially hazardous foods properly thawed
Shrimp and beef on counter to thaw.
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. Worker placed items in mechanical refrigeration. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Multiple shelves in walk in cooler rusted. Resurface or replace shelving to make smooth and easily cleanable.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving above three bay sink used to store clean dishes soiled. Prep counter next to fryer heavily soiled. Outer surface of small refrigerator and microwave ovens soiled. Clean and sanitzie non food contact surfaces.
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3/6/2012 | Routine | 93 |
HACCP - Labeling of potentially hazardous foods Sanitizer - chlorine
- Food contact surfaces designed, constructed, maintained, installed, located.
Coated shelving in walk in cooler rusted and peeling. Resurface or replace shelving to make smooth and easily cleanable.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gasket on door of walk in cooler torn. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener, soiled interior of microwave. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gasket on door of countertop refrigerator. Clean and sanitize non food contact surface.
- Plumbing installed and maintained
Leaky spigot on 3 bay sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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12/15/2011 | Routine | 93 |
HACCP - Proper handwash procedures Sanitizer - chlorine
- Potentially hazardous foods properly thawed
Shrimp in pan on drain board thawing.
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. Worker placed shrimp in walk in cooler. Corrected.
- In-use food dispensing utensils properly stored.
Ladle used to dispense sweet and sour sauce stored in container of water in between usess.
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. Worker cleaned and sanitized ladle and placed it in dispenser holder with running water. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Coated wire shelving in walk in cooler peeling and rusting. Resurface or replace shelving.
- Food contact surfaces of equipment and utensils clean
Blade on industrial can opener heavily soiled with debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gasket on door of small refrigerator on cook line, exterior of white microwave soiled. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Leaky spigots on three compartment sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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6/17/2011 | Routine | 91 |
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