HACCP = cooler temp logs
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The air temp for the GE cooler in the break room is at 54 degrees F. The yogurt and edamame temperature is at 49 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below at all times except as provided for in the Code.
The food items have been voluntarily disposed of and denatured. The cooler temperature has been adjusted and is now capable of holding the food items at 41 degrees or below.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The surface inside the cabinet below the right side of the three-compartment sink in the kitchen is rusty and chipping paint.
2) The racks inside the tall upright stainless steel cooler in the kitchen are worn.
Maintain all non-food contact surfaces smooth, easily cleanable and in good repair.
- Food contact surfaces of equipment and utensils clean
1) The blade for the large number 10 can opener is soiled.
2) The interior surface of the microwave is heavily soiled.
Maintain all food-contact surfaces clean.
- Storage/handling of clean equipment, utensils
Several utensils in the drawers in the kitchen are facing opposite directions.
Store all utensils in a uniform manner and so the handles are at first grasp.
- Lighting provided as required. Fixtures shielded
The light bulb in the Amana cooler in the kitchen is burnt out.
Maintain adequate lighting in this cooler.
- No Certified Manager Present
Caleb Lawrence, has completed his Certified Food Service Safety Manager course, but does not currently have a State of Illinois Certificate.
Provide this certificate by the next routine inspection.
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12/15/2015 | Routine | 90 |
HACCP: Dented can policy. Please label dented can area on shelves in pantry.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed two workers chewing gum while preparing food. Corrected and spoke to all workers.
Employees shall consume food only in designated dining areas.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The shelf under the three compartment sink is rusted and no longer easily cleanable. Non food contact surfaces shall be in good repair.
- Food contact surfaces of equipment and utensils clean
The bulk coffee bin has grounds build up on the sides of container and in need of cleaning. Please detail the can opener as it is heavily soiled. Food contact surfaces shall be clean.
- Non-food contact surfaces clean
Non food contact surface cleaning: dust the top of the white cooler, clean out the freezer floor of the white reach in cooler in the kitchen. Non food contact surfaces shall be clean.
- Plumbing installed and maintained
The faucet on the right side of the three compartment sink is loose. Please secure faucet. The condensate line to the AC unit in gym area is leaking. Fix leak to the AC unit. Plumbing shall be maintained.
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8/19/2015 | Routine | 90 |
•HACCP: Dented can policy discussed.
Boil order hand out left at facility.
Facility has food pantry on wenesdays at noon, and pantry on friday afternoons.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The shelf under the three compartment sink is rusted and no longer easily cleanable. Please paint shelf so that it is easily cleanable. The bulk ice machine is not working. Fix ice machine or remove from facility. 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
Please dust the top of the white cooler. Clean as needed. Non food contact surfaces shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Replace missing ceiling tiles in kitchen area.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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3/18/2015 | Routine | 97 |
HACCP: Discussed and provided information on Hand Washing. Cold foods cold, frozen foods frozen.
No violation noted during this evaluation. | 11/19/2014 | Routine | 100 |
HACCP: Discussed dented cans and proper food protection of dry goods.
Cold foods cold, frozen foods frozen.
No violation noted during this evaluation. | 9/9/2014 | Routine | 100 |
| No violation noted during this evaluation. | 5/9/2014 | Final | |
HACCP - Discussed and provided witten documentation on food protection.
Sanitizer - chlorine
Currently there are renovations taking place throughout this establishment. Please be aware that if any changes structurally to the food preparation or storage areas take place or the addition of equipment, the establishment is required to submit a plan review packet with a plan review fee prior to those changes taking place. Once those plans a re submitted, they will be reviewed for approval.
- Food protection during storage, prepartion, display, service, transportation
Multiple food items stored on florr in pantry.
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
- Non-food contact surfaces clean
Shelving in spice cabinet soiled with debris. Soiled gaskets on doors of JC Penney upright freezer, Amana refrigerator/freezer combo, commercial refrigeration unit in pantry. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Case of single service bowls stored on floor of pantry.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
No trash can at handsink in kitchen. Provide a small trash can next to handsink.
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3/4/2014 | Routine | 94 |
HACCP: Toxic concentration. Use Quaternary Ammonia or unscented bleach in 3 compartment sink.
Quat is the sanitizer used in the establishment.
Frozen foods were frozen.
- Critical: Hand washing sinks installed, located, accessible
Hand washing sink in kitchen currently has water turned off due to leak. During any food preparation or serving, a hand washing sink must be provided in area of food preparation. Maintenance was able to turn sink back on and is ordering replacement park to stop leak. If sink is not able to be used during food preparation or service, a temporary hand sink set-up must be utilized. Temporary hand sink set-ups are comprised of a closed container of warm (at least 70 degrees F) water with a valve that can be turned on and off, soap, paper towels, and a waste receptacle for used paper towels.
Lavatories shall be located to permit convenient use by all employees in food preparation areas and utensil washing areas.
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11/4/2013 | Routine | 96 |
SUMMER PROGRAM FOOD FROM COMMUNITY ACTION AGENCY. HACCP DISCUSSION: SANITIZING SURFACES
No violation noted during this evaluation. | 7/12/2013 | Unknown | 100 |
H.ACCP DISCUSSION: TEMPERATURE OF POTENTIALLY HAZARDOUS COLD FOOD.
- Critical: Outer openings protected from insects, rodent proof
Outer door left cracked opened. Always keep doors leading outside entirely closed to prevent flies infestation. Doors closed.
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6/17/2013 | Routine | 96 |
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