HACCP: Discussed proper date marking of the foods that are removed from the walk in freezer to thaw in teh walk in cooler to ensure that foods are not kept past the '7-day' period.
Frozen foods are frozen.
Chlorine bleach is teh sanitizer used in the establishment.
- Food contact surfaces of equipment and utensils clean
The ice cream cone holder is soiled. The shelving of the walk in cooler is soiled.
Clean and sanitize routinely.
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 shelving next to nacho cheese is dusty. The rack under the GE cooler is soiled. The bread racks are dusty.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in cooler are soiled. The walls behind the ice cream machines are soiled. The windows and window ledges are soiled.
Clean all walls routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items properly stored
Pesticides (ant spray) was found stored with cleaning supplies in the restroom.
Corrected
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10/25/2013 | Routine | 91 |
This is a complaint investigation for RFS#13-0181. A site investigation was done in regards to the following complaint: "Customer visited facility on 5/6/13 around 5:30pm. Customer spent approximately $25 and went home and came back to the facility because she was appalled at the order. The wedges and fish were extremely dry and looked to have been sitting for a long time. when speaking to the manager, who refused to give her name, she told the customer that the food can sit under the light for hours and that it often sits for well over two hours and that if she didn't like it, to not eat it. Eventually, the police were called after the manager slammed the window in the customers face. The officer confirmed other calls about her behavior and the food as well as the news station, who advised her to call the HD first before doing a story."
At the inspection, I spoke to Brandi, the manager that was on duty at the time of the investigation. She stated that she was present at the time of the incident. According to Brandi, there was a complainant who was pleasant when complaining that the food was dry, but became irate once she was told that there would be no refund of the money because most of the food had already been eaten. Brandi stated that the complainant had placed an order, left for approximately 20 minutes and then 45 minutes later returned with the food that was mostly eaten. Brandi stated that the complainant was cursing at her as she attempted to explain the procedures used for the food storage. Chicken, wedges, corn dogs and potentially any other foods are stored in the hot holding unit above 145F for no longer than 2 hours. After two hours, most of the food is either gone or what is left (chicken usually) is cooled and kept for sale as cold chicken and this is usually a small bag of food cooled in the walk in cooler. The manager stated that the complainant continued being abrasive and loud and so the manager shut the window and called the police. The manager stated that she had also informed the complainant that she understood that she may not have liked the food, however, the complainant would have been better served by not eating the majority of the food before returning it and asking for a refund.
The hot holding procedures are followed each day, the foods in the Winston hot holding cabinet were found at 145-165F. Chicken was found cooling in the cooler as well and date marked appropriately.
This complaint can be closed.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Paper bag being used as a splash guard at the soda fountain.
Provide a heavy plastic easily cleanable material, such as a cutting board or other plastic to ensure that it is smooth and easily cleanable and nonabsorbent.
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.
- Wiping cloths clean, used properly, stored
Wet wiping cloth found on the cash register counter.
Corrected
- Food contact surfaces of equipment and utensils clean
The nacho cheese dispenser nozzle is soiled. The racks in the walk in cooler are soiled.
Clean and sanitize routinely and maintain clean.
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 bread storage racks are soiled. The fan and heater in the front area are soiled. The tops of the ice cream dispensers are soiled. The storage shelving with nacho cheese is 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in cooler are soiled. The walls of the walk in cooler are rusted. The walk in curtains are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
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5/7/2013 | Complaint Investigation | |
HACCP: Discussed proper procedures for boil orders. Provided HACCP bulletin.
This is a routine inspection done in conjunction with a complaint investigation RFS #13-0181.
Was asked about where classes can be taken, a list of the classes can be found at www.idph.state.il.us.
Chlorine bleach is the sanitizer used in the establishment.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Paper bag being used as a splash guard at the soda fountain.
Provide a heavy plastic easily cleanable material, such as a cutting board or other plastic to ensure that it is smooth and easily cleanable and nonabsorbent.
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.
- Wiping cloths clean, used properly, stored
Wet wiping cloth found on the cash register counter.
Corrected
- Food contact surfaces of equipment and utensils clean
The nacho cheese dispenser nozzle is soiled. The racks in the walk in cooler are soiled.
Clean and sanitize routinely and maintain clean.
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 bread storage racks are soiled. The fan and heater in the front area are soiled. The tops of the ice cream dispensers are soiled. The storage shelving with nacho cheese is 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in cooler are soiled. The walls of the walk in cooler are rusted. The walk in curtains are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
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5/7/2013 | Routine | 94 |
HACCP: Discussed the proper storage of toxic items. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Food contact surfaces of equipment and utensils clean
The mustard dispensing nozzle is heavily encrusted with dry mustard. The knife rack is heavily soiled. The shelving in the walk in cooler and sides of the racks are soiled.
Clean and sanitize routinely and maintain clean.
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 shelving next to the chicken display case is soiled. The soda catch basin is heavily soiled. The tops of machines (ice cream, slushy, microwave and under #10 can opener) are dusty.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers of the walk in cooler are heavily soiled. The walls of the walk in cooler are soiled. The walls of the walk in cooler are rusted.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
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1/31/2013 | Routine | 96 |
HACCP: Discussed routine emptying and proper cleaning out of the grease trap and other drains.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Door of the ice machine 2) shelving in the walk in cooler.
Clean and sanitize routinely and maintain clean.
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 following non food contact surfaces are soiled: 1) Underside shelf of microwave, 2) area under the #10 can opener, 3) Underside of the 'drying' shelving above the three compartment sink, 4) The storage drawers with chips.
Clean and sanitize routinely and maintain 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
The floors under equipment are soiled. The floors in the freezer and walk in cooler are soiled.
Clean all floors routinely and maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall under the 3 compartment sink is soiled. The walls behind the ice cream machines are soiled. The walls in the walk in cooler are soiled.
Clean all walls routinely and maintain clean.
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8/13/2012 | Routine | 95 |
HACCP: Discussed proper storage of personal food items. Ensure that a separate storage space is provided at the lowest shelf and segregated and labeled as such to minimize or prevent any potential contamination.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Original container, properly labeled, consumer advisory
Fried chicken that was cooling in the walk in cooler was not labeled with the date and time of preparation.
Ensure ALL FOODS that are cooked and cooled or prepared and cooled are labeled with the date and time of preparation. Any foods not labeled at the next inspection will be discarded.
Label all cooling potentially hazardous food with the date and time of preparation.
- Thermometers provided and conspicuously placed
There was no thermometer present in the chicken hot holding display cooler.
Provide a thermometer to all mechanical hot holding/cold holding(refrigeration) 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
The foods in the chest freezer (fish, tenderloins) were not covered. Pickles in the walk in cooler were uncovered.
Protect foods at all times.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
The shelving in the walk in cooler is rusting.
Repair, replace, resurface or otherwise provide for shelving that is smooth, easily cleanable, non absorbent.
- Non-food contact surfaces clean
The shelving in the walk in cooler is soiled. The counter under the microwave is soiled. The underside of the counter with the #10 can opener is soiled.
Clean and sanitize all non food contact surfaces routinely.
- Single service items properly stored, handled, dispensed
The plastic holder for the single service articles near the window is soiled.
Clean and sanitize routinely.
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.
- 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 in the restroom is soiled.
Clean and sanitize routinely.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall by the hand wash sink, three compartment sink and near the walk in cooler are soiled. The wall behind the "meat" preparation area is soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
The light shields are missing in the area above the microwave and meat preparation area.
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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4/4/2012 | Routine | 88 |
HACCP: Discussed the importance of ensuring the running dipper well is properly functioning and running to ensure that all food particles are removed from scoops or malt collars.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Original container, properly labeled, consumer advisory
The coleslaw that is made and placed into the smaller to go containers do not have the date of preparation on them.
Corrected
- Thermometers provided and conspicuously placed
There is no thermometer present in the chicken hot holding unit.
Provide a thermometer to all hot 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
The foods in the kelvinator are not covered properly.
Cover all foods or store in covered containers.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
The handle of the scoop was touching foods in the oreo container and in the flour container.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
The shelving in the walk in cooler is rusted.
Repair, resurface or 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.
The hand wash sink in the restroom is pulling away from the wall.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Shelving in the walk in cooler, 2) ledges of hot holding unit.
Clean and sanitize all food contact surfaces routinely.
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
The following non food contact surfaces are soiled: 1) Shelving with small cans under the chopper, 2) Shelving storing syrups, 3) Exterior of the malt machines, 4) under the microwave.
Clean and sanitize all food contact surfaces 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.
- Storage/handling of clean equipment, utensils
The shelving above the three compartment sink for clean and sanitized dishes is soiled.
Clean and sanitize storage areas routinely.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The paper towel dispenser in the restroom is broken. The waste receptacle in the restroom is blocked.
Repair the paper towel dispenser. Provide access to the waste receptacle to ensure all paper towels are properly disposed.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall by the hand wash sink, three compartment sink and near the walk in cooler are soiled.
Clean all walls routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
The light shields are missing in the area above the microwave.
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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1/5/2012 | Routine | 84 |
This is a complaint that was received for RFS #11-0927. Discussed with the employee's the importance of washing hands frequently and ensuring that proper hygienic practices are employed by all employee's at all times. Ensure that the employee's that are working at the front counter are washing hands if taking any money and potentially working to obtain food.
This complaint can be closed.
- Original container, properly labeled, consumer advisory
The coleslaw that is made and placed into the smaller to go containers do not have the date of preparation on them.
Corrected
- Thermometers provided and conspicuously placed
There is no thermometer present in the chicken hot holding unit.
Provide a thermometer to all hot 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
The foods in the kelvinator are not covered properly.
Cover all foods or store in covered containers.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
The handle of the scoop was touching foods in the oreo container and in the flour container.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
The shelving in the walk in cooler is rusted.
Repair, resurface or 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.
The hand wash sink in the restroom is pulling away from the wall.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Shelving in the walk in cooler, 2) ledges of hot holding unit.
Clean and sanitize all food contact surfaces routinely.
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
The following non food contact surfaces are soiled: 1) Shelving with small cans under the chopper, 2) Shelving storing syrups, 3) Exterior of the malt machines, 4) under the microwave.
Clean and sanitize all food contact surfaces 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.
- Storage/handling of clean equipment, utensils
The shelving above the three compartment sink for clean and sanitized dishes is soiled.
Clean and sanitize storage areas routinely.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The paper towel dispenser in the restroom is broken. The waste receptacle in the restroom is blocked.
Repair the paper towel dispenser. Provide access to the waste receptacle to ensure all paper towels are properly disposed.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall by the hand wash sink, three compartment sink and near the walk in cooler are soiled.
Clean all walls routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
The light shields are missing in the area above the microwave.
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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1/5/2012 | Complaint Investigation | |
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
HACCP: Discussed proper storage of employee belongings and providing an area where they can be stored.
- Thermometers provided and conspicuously placed
There is no thermometer in the GE cooler or the Winston Hot Holding unit.
Provide a thermometer to all hot and 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
Breading by the ice machine was uncovered. Several frozen foods in the Kelvinator were uncovered.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The hand wash sink in the restroom is pulling away from the wall.
Repair or reseal the sink to the wall.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Non-food contact surfaces clean
The following nonfood contact surfaces are soiled: The back counter of the ice cream prep table. The top of the Stoelting machine. The interior of the #10 can opener prep table.
Clean all non food contact surfaces 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.
- Single service articles not re-used
The spice containers are being re-used to store cooling/ cold chili.
Provide appropriate containers that are labeled for reuse.
Re-use of single-service articles is prohibited.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall around the 3 compartment sink and hand wash sink is soiled.
Clean all walls routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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10/17/2011 | Routine | 92 |
Complaint #11-0474 in regards to an employee not washing their hands after handling money and sneezing and not covering their mouth was discussed. I spoke with the various employee's and discussed the importance of proper and frequent hand washing. A HACCP bulletin regarding proper hand washing was provided. Discussed the importance of washing hands after handling money or any other objects that may contaminate any foods.
This complaint can be closed.
No violation noted during this evaluation. | 6/9/2011 | Complaint Investigation | |
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