Sanitizer solution is Cl- @200ppm.
Frozen foods frozen.
HACCP: Discussed and given a handout on proper Date Marking. Also, discussed keeping personal items segregated from food preparation areas.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Found five gallon bucket of salsa in Hobart cooler and Pepsi cooler to be stored uncovered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Foods handled with minimal manual contact
Found employee touching lettuce and tomatoes without a barrier of protection.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Dishes found in the mop sink.
A sink with no fewer than three compartments shall be provided and used for manual washing, rinsing and sanitizing of utensils and equipment.
- Plumbing installed and maintained
Found handwashing sink located in dish area to be slowly draining.
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
Found handwashing sink at the end of cook line to be out of paper towels.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
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11/24/2015 | Routine | 87 |
HACCP: Toxic chemical storage and labeling.
- Food protection during storage, prepartion, display, service, transportation
Found salsa stored uncoverd in reach in cooler. Corrected and spoke to the owner.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Provide paper towel dispenser that fits the paper towels in use at cook line hand sink.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The shelves above the dish area are worn and in need of replacement. Please provide slotted type shelf so that wet dishes can dry.
Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall be easily cleanable.
Please dust the AC unit fan gaurd above the three compartment sink. Walls shall be clean.
- Critical: Toxic items properly stored
Found personal medication stored in reach in cooler with foods for public. Corrected and spoke to the owner.
No personal medications shall be stored in food storage, preparation or service areas.
- Critical: Toxic items labeled and used properly
Found spray bottle with liquid in it but no label on it. Corrected by speaking to owner and writting chlorine on the bottle.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
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8/24/2015 | Routine | 90 |
Door sweep to the screen door has been replaced. Lights have been provided with shields. Thermometer has been provided to cooling units. Area around AC units has been trimed and painted. Paper towels have been provided to hand sink. Thank you for your cooperation.
No violation noted during this evaluation. | 4/21/2015 | 1st Recheck | |
HACCP: Pest Protection discussed. Food handler training discussed.
- Thermometers provided and conspicuously placed
Could not locate thermometer iin the cooling units on the cook's line. Provide thermometers to all cold holding units. A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food protection during storage, prepartion, display, service, transportation
Found container of mushroom sitting directly on top of and touching cut onions and peppers. Found serveral items in coolers stored uncovered. Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
.Non food contact surfaces in disrepair: the ac units in the kitchen have exposed cardboard and insulation around them, the white chest freezer is missing the handle, the top of the knife holder is made of exposed wood. 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.
- Food contact surfaces of equipment and utensils clean
The cutting board at the make table on the cook's line is soiled, and need of detailing. The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Non food contact surface cleaning: please clean the handle to the soda cooler door, delime the aerator to the hand sink by the dish area, dust the shelf above the dish area, Clean as needed. Non food contact surfaces shall be clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found no hand towels at the hand sink on cooks line or at the three compartment sink hand sink. Facility is using napkins. Provide paper towels to towel dispensers.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Critical: Presence of insects/rodents. Animals prohibited
Observed live roach on the floor by the back door. Corrected by killing roach, and throwing it outside. Facility does have pest management company. Spoke to owner.
- Critical: Outer openings protected from insects, rodent proof
Found daylight showing under back screen door. Provide screen door with door sweep. Follow up inspection to occur in 10 days. Fee will apply.
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.
- Lighting provided as required. Fixtures shielded
Replace missing light shield tubes to the lights above the cook's line. 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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4/9/2015 | Routine | 86 |
HACCP Reviewed general food storage. Store all raw meats below all ready-to-eat potentially hazardous foods.
Chlorine three compartment concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal drinks found in numerous locations in kitchen.
Store all personal beverages in designated employee dining area. Corrected by education and storing drinks in employee dining area.
Employees shall consume food only in designated dining areas.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Surface of knife holder is not sealed and easily cleanable.
Refinish 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
Shelf above deep freezer is soiled with food debris.
Clean shelf.
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.
- Critical: Toxic items properly stored
Container of petroleum jelly stored above cooler of ice and bags of chips.
Store all personal medications in designated storage area. Corrected by moving item in designated area.
No personal medications shall be stored in food storage, preparation or service areas.
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11/11/2014 | Routine | 84 |
HACCP Discussed and reviewed date-marking.
Chlorine sanitizing three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Container of food in freezer are not covered.
Provide protective covering or lid of all containers of food.
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)
Employee did not wash hands after eating.
All employees shall engage in handwashing after eating, drinking, or smoking. Corrected by education.
Food service employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation which includes working with: exposed food, clean equipment and utensils, unwrapped single-service articles, and after any type of activity that contaminates the hands.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. counter top next to tortilla chip container, 2. on top of kitchen refrigerator.
Wash and clean all non-food contact surfaces.
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.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster outside of establishment are not covered.
Cover dumpster with lids.
Waste containers stored outside the establishment such as dumpster, compactor and compactor systems shall be kept covered when not in actual use.
- Critical: Toxic items properly stored
The following toxic items are stored next to food products and single service items: 1. can of Raid, 2. personal medications.
Store all toxic items in designated chemical storage area. Store all personal medications in personal storage area. Corrected. Items were moved to designated locations.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents.
No personal medications shall be stored in food storage, preparation or service areas.
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7/28/2014 | Routine | 85 |
HACCP Discussed date-marking and storage of personal items.
Chlorine sanitizing concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following items are not date-marked: 1. cooked taco meat in refrigerator, 2. bottles of sour cream, 3. pot of chicken broth soup.
Clearly date-mark all cooked potentially hazardous ready-to-eat foods
- Food protection during storage, prepartion, display, service, transportation
The following items are not covered: 1. bin of tortilla chips, 2. pot of beans in refrigerator.^
Provide cover of lids for foods during storage to protect foods from 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)
Personal food and beverages food intermingled on food storage shelves throughout establishment.
Store personal food and beverages in designated employee dining area. Food shall not be consumed in food preparation areas.: Corrected by moving items to one single shelf designated for employees.
Employees shall consume food only in designated dining areas.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Freezer refrigerator door handles of kitchen refrigerator are in disrepair.
Repair or replace handles.
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.
- Non-food contact surfaces clean
Exterior of blender is soiled.
Routinely clean and maintain exterior of blender and all other non-food contact surfaces.
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.
- Critical: Toxic items properly stored
Personal medications found in various places throughout establishment.
Personal medications shall be stored in a separate area away from food prep and food storage areas: Personal medications were stored on shelf in back of establishment away from food prep areas.
No personal medications shall be stored in food storage, preparation or service areas.
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2/18/2014 | Routine | 81 |
HACCP DISCUSSION: HAND WASHING. ALWAYS WASH HANDS WHEN TASKS IS CHANGED FROM FOOD HANDLING THAT CAN CONTAIMNATE HANDS. EXAMPLE, HANDLING OF OTHER UTENSILS, GRABING REFRIGERATOR DOORS, OR MOVING AWAY FROM FOOD PREP AREA.
- Original container, properly labeled, consumer advisory
Containers of cooked foods in refrigerators not labeled with date prepared.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Foods properly cooked and/or reheated
Portioned containers of ranch dressing in the glass door refrigerator not date marked.
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. Food was dated.
- Critical: Toxic items labeled and used properly
Concentration of chlorine sanitizer in the three compartment sink was over 200 ppm. Ensure concentration at between 50 to 200 ppm always with the use of a test strip. Sanitizer diluted.
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10/31/2013 | Routine | 89 |
HACCP DISCUSSION: FOOD STORAGE
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Temperture of shredded cheese in a container and another container of chicken on kitchen prep cooler at 45 degree F. Ensure temp of potentially hazardous cold food at 41 degree F or below. Food moved into cooler.
- Critical: Foods properly cooked and/or reheated
Block cheeses in clear plastic in refrigerator wrap not dated .
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.
- Critical: Potential for cross-contamination
storage practices
- Critical: Hands washed, good hygienic practices (observed).
Employee cleaning dishes in a mop sink. Clean dishes in the 3-compartment sinks only. Corrected by education.
- Non-food contact surfaces clean
Soiled surfaces of refrigerator tops where spices are stored.
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.
- Single service items properly stored, handled, dispensed
Single service foam plates stored with food contact surface up.
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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6/26/2013 | Routine | 84 |
HACCP DISCUSSION: HAND WASHING
- Original container, properly labeled, consumer advisory
A container of cooked rice not labeled with date cooked.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food contact surfaces designed, constructed, maintained, installed, located.
Peeling paints in the upper interior of a microwave.
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.
- Critical: Sanitizing concentration
No sanitizer detected in a bucket of water with towel used for cleaning dining tables. Ensure chlorine sanitizing concentration of 100 to 200ppm in water buckets for cleaning surfaces. corrected by making a solution.
- Food contact surfaces of equipment and utensils clean
Soiled upper interior of a microwave.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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1/31/2013 | Routine | 91 |
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