HACCP: DIcussed and provied infomraiton on Hand Washing.
Frozen fooods frozen.
3 comp and buckets: 100ppm Cl-
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal on chest freezer was found to be damaged. Replace.
- Food contact surfaces of equipment and utensils clean
Everest cooler fans and interior of Frigidaire freezer were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Exterior of Frigid Air freezer was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Single service articles not re-used
Multiple single-use containers originally containing butter, sour cream, cottage cheese, etc., are being used to store other food items.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
Faucet on three compartment sink was found to be leaking. Repair/Replace.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
floors though out kitchen were found to be soiled under equipment and in disrepair. Clean on a routine basis, maintain clean. Repair damaged flooring.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling fan in bathroom was found to be soiled. Clean on a routine basis, maintain clean.
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12/11/2015 | Routine | 91 |
HACCP: Discussed and provided information on Boil Orders.
Note: Bathroom for establishment is located though the kitchen. Should a change of ownership or remodel occur, a division between the kitchen area and bathroom will be required.
- Food protection during storage, prepartion, display, service, transportation
Cake in Everest cooler, ham, toms, lettuce, pickle, cheese in "milk" cooler were found to be uncovered.
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.
Raw wood used for storage shelves in kitchen. Paint or seal to ensure a smooth, durable, nonporous, easy to clean surface.
- Non-food contact surfaces clean
Exterior of Frigid Air freezer was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Single service articles not re-used
Multiple single-use containers originally containing butter, sour cream, cottage cheese, etc., are being used to store other food items.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
Faucet on three compartment sink was found to be leaking. Repair/Replace.
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
Ceiling fan in bathroom was found to be soiled. Clean on a routine basis, maintain clean.
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9/4/2015 | Routine | 91 |
HACCP: Discussed and provided information on Glove use, Hand Washing, and Date Marking.
Hot foods hot, cold foods cold. frozen foods frozen.
Staff was not trained in food handlers. Section 750.570, addition of food handler training requirement under Subpart C: Personnel. Ensure all staff who handles food or food related products, who does not possesses a Food Manager Certification, Food Handlers Training by the next routine inspection on or after 06/25/2015.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following potentially hazardous, ready-to-eat, foods were stored in the Everest and "Milk" cooler without the day or date of preparation: Beef and heavy cream in Everest, sliced ham, sliced cheese in the "Milk" cooler. All potentially hazardous, ready-to-eat foods kept for more than 24 hours must be labeled with the day or date of preparation and discarded or consumed within seven days of that date. Corrected by education. Further date marking violations may result in product being discarded.
- Food protection during storage, prepartion, display, service, transportation
Multiple products in Everest cooler and "Milk" cooler in kitchen were found uncovered. Keep all products covered to ensure proper food safety.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Right handles on Everest cooler broken/damaged. Repair/Replace to ensure a smooth, durable, easy to clean surface.
- Food contact surfaces of equipment and utensils clean
Interior bottom of Frigidaire freezer was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Handles on Everest cooler and "Milk" cooler were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Single service articles not re-used
Multiple single-use containers originally containing butter, sour cream, cottage cheese, etc., are being used to store other food items.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
Faucet on three compartment sink was found to be leaking. Repair/Replace.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
Hand sink blocked by crate of liquor bottles. Keep hand sinks clear and easily accessible at all times.
Lavatories shall be accessible to employees at all times.
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3/25/2015 | Routine | 82 |
HACCP: Food Handler Training.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
Note: Establishment is open from 5am-2pm, Monday-Saturday.
- Critical: Foods properly cooled
The following potentially hazardous, ready-to-eat, foods were stored in the Everest and "Milk" cooler without the day or date of preparation: Sausage and sauerkraut mixture in Everest, sliced ham, chilli dog sauce, sausage gravy, sliced cheese in the "Milk" cooler. All potentially hazardous, ready-to-eat foods kept for more than 24 hours must be labeled with the day or date of preparation and discarded or consumed within seven days of that date. Corrected by education.
- Food protection during storage, prepartion, display, service, transportation
The following foods were uncovered in the Everest and "Milk" cooler: lemon pie in the Everest cooler, sliced ham, sliced vegetables, thawing fish, and gravy in the "Milk" cooler. Cover all foods. 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
- Single service articles not re-used
Multiple single-use containers originally containing butter, sour cream, cottage cheese, etc., are being used to store other food items, such as chilli sauce and frank and beans.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
Floors under and behind equipment are soiled. Floors below three compartment sink are soiled. Clean floors routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls behind fryers/oven are soiled. Walls in mop room are soiled and/or in disrepair. Fan guards in Everest cooler are dusty.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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12/5/2014 | Routine | 89 |
HACCP: Date Marking.
Cl- sanitizer is used throughout establishment.
Frozen foods were stored frozen.
- Critical: Foods properly cooled
Multiple potentially hazardous, ready-to-eat foods are stored in the "Milk" fridge with no date of preparation, including: ground hamburger, sliced ham, sliced tomatoes, sloppy joe mixture, and mashed potatoes. Corrected by education.
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 protection during storage, prepartion, display, service, transportation
Various foods in Everest and "Milk" cooler are stored without a lid or covering including chocolate pie, sliced cheeses, and raw bacon.
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
- Single service articles not re-used
Single-service articles are re-used throughout establishment including butter and sour cream bowls that are re-used to store mashed potatoes.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
There is a leak present at the "Milk" cooler. Water is being collected in pans. Repair to avoid providing an attractant for pests.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) Restroom door propped open upon arrival for inspection. 2) No paper towels present in restroom. Corrected: door closed and paper towels provided.
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8/14/2014 | Routine | 88 |
HACCP: Food protection
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
Note: Everest cooler is currently not functioning and is reading 60 degrees F. No foods requiring refrigeration were being stored in this fridge upon arrival. Continue storing only items that do not require refrigeration in this fridge until it is fixed and maintaining temperatures of 41 degrees F or lower.
- Critical: Foods properly cooled
The following cooked or opened pre-packaged potentially hazardous foods were not labeled in the "Milk" fridge with the day or date of preparation/opening: cooked and sliced ham, chili, cooked pork chops, baked potatoes, sliced cheese, boiled eggs, and a gallon of opened milk.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment OR pre-packaged in advance for retail sale and opened 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. Corrected by education.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1) Bag of potatoes stored on floor next to Frigidaire freezer 2) Boxes of meat patties in Frigidaire freezer are stored open with food exposed (no covering) 3) Boxes of food stored open with no covering in floor Frigidaire freezer 4) Ham slices, baked potatoes, roast beef, raw sausage, and raw bacon, sliced tomatoes and onions, and sliced cheese stored in "Milk" cooler with no covering
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
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
- In-use food dispensing utensils properly stored.
Small plastic bowls are being used to dispense salt and pepper and are stored in the bulk containers of salt and pepper beneath the counter with the hand contact surface touching the food contact surface. Use a dispensing utensil with a handle and stored the utensil with the handle sticking out of the product to avoid contamination.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food or clean and dry.
- Wiping cloths clean, used properly, stored
Wiping cloths were found being used to plug the door knob hole in the back door, draped over the mop sink, stored on the counters, on the floor, and soaking up bacon grease on the prep table. Wiping cloths must be stored in sanitizer in between uses or stored clean and dry. Common towels cannot be used for any purpose other than cleaning and sanitizing surfaces.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces of equipment shall be used for no other purpose.
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
1) Interior of Panasonic microwave soiled 2) Shelves and vents in Everest cooler soiled 3) Excessive ice in Frigidaire freezer above opened foods, vents in "Milk" cooler soiled 4) Shelves in "Milk" cooler soiled 5) Presto waffle iron in kitchen soiled
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
1) Floor fan in kitchen heavily soiled 2) Table fan on counter by 3 compartment sink heavily soiled 3) Exterior of "Milk" fridge including handles and glass soiled 4) Exterior of Everest cooler including handles soiled
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
1) Multiple single-use containers of butter and sour cream re-used throughout establishment to hold other food items including chili and boiled eggs. 2) Butter containers are being re-used to store hot foods on the steam table
Re-use of single-service articles is prohibited.
- Critical: Hand washing sinks installed, located, accessible
Hand sink in kitchen blocked for easy accessibility by stacked chairs. Hand sink was soiled with cigarette ashes. Paper towel roll had only half of one paper towel left on it. Hand soap had not been opened and was still sealed. Ensure all hand sinks are easily accessible for hand washing at all times and use hand wash sinks for hand washing ONLY. Do not dump ashes, food, or drinks down hand sink. Ensure sink is always set up with soap that is ready to use, enough paper towels for effective hand washing, warm water, and a conveniently located waste receptacle for used paper towels. Correct by cleaning and sanitizing sink, opening soap, replacing paper towels, and moving chairs that are blocking the sink.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents in restroom soiled 2) Hoods and coverings over grills and fryers are soiled 3) Various tiles throughout establishment soiled or chipping
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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2/24/2014 | Routine | 77 |
HACCP: Discussed routine and proper storage of foods that are delivered to ensure that they do not sit out at room temperature for too long and to ensure that they are stored in the proper storage areas to prevent contamination.
Chlorine bleach is the sanitizer used in the establishment.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Cooled foods stored in the 3 door cooler are not labeled with the date or time of preparation. 2) Prepackaged ham is not labeled with date of opening.
Corrected by education. Foods must be labeled properly or they will be discarded.
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.
Foods in containers or packages that do not bear a date or day shall be discarded.
Foods in containers or packages that do not bear a date or day shall be discarded.
- Food protection during storage, prepartion, display, service, transportation
1) Various foods were found uncovered in the Everest cooler. 2) Various foods were found uncovered in the three door cooler.
Cover all foods when being stored.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) There was cardboard lining found in the 3 door cooler and Everest cooler. 2) There were various tubs that are being reused for the storage of foods. 3) There is excess ice buildup in the Frigidaire freezer.
Remove the cardboard and provide appropriate approved storage containers. Routinely defrost the freezer to ensure it functions properly and allows the doors to close.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
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.
The repeat use of equipment and utensils not made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dish washing methods are prohibited.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The front cabinets, drawers and storage cabinets are in disrepair. Shelving at the rear storage cabinets under the three compartment sink are chipping/in disrepair. Everest cooler missing a handle.
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 following food contact surfaces are soiled: 1) shelving of the Everest Cooler, 2) seals of the Everest cooler, 3) seals of the three door cooler, 4) shelving and interior of the three door 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) handles of the Everest cooler, 2) handles of the three door cooler, 3) shelving under pie making area, 4) shelving above the three compartment sink, 5) exterior of stove/oven, 6) exterior of milk dispenser handle.
Clean and sanitize routinely and maintain clean.
- Floors properly constructed, clean, drained
The floors in the kitchen are in disrepair. The floors under equipment in the kitchen are soiled.
Clean all floors routinely and maintain clean. Repair all floors as appropriate.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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 in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The exhaust hood is soiled. The walls in the kitchen are soiled. There are sections of the wall by the three compartment sink and cooking area where the walls are in disrepair.
Clean all walls routinely. Repair all walls as appropriate.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are excess articles stored on counters and shelving throughout the establishment that aren't necessary for the establishment.
Remove all unnecessary articles.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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12/4/2013 | Routine | 84 |
HACCP: Discussed proper labeling of potentially hazardous, ready-to-eat, refrigerated foods. Provided Date Marking HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Cooling sausage gray was found in the True 3 door cooler without a time.
Corrected, time was placed on the container.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
Various foods and containers of food were found uncovered in the Everest, True, and chest freezers and coolers.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) There is excess ice in the front pie cooler and the chest freezer. 2) The pie cooler door has a broken glass shield.
Regularly defrost all coolers. Repair/replace the glass door.
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 front cabinets, drawers and storage cabinets are in disrepair. Shelving at the rear storage cabinets under the three compartment sink are chipping/in disrepair. Everest cooler missing a handle.
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 following food contact surfaces are soiled: 1) Stovetop and backsplash, 2) Interior shelving and fans of Everest cooler, 3) hot holding bread shelving.
Clean and sanitize all food contact surfaces routinely and maintain clean.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
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) bread rack, 2) exterior side of ice machine, 3) storage island (pie making prep island), 4) under hot holding table, 5) handles of the coolers throughout.
Clean and sanitize 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.
- Floors properly constructed, clean, drained
The floor next to the coffee machine is soiled. The floor next to and under the stove is soiled. The floor is soiled under the 3 compartment sink.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls throughout the back area are soiled. The exhaust hood and walls are soiled.
Clean walls routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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7/9/2013 | Routine | 89 |
HACCP: Discussed proper procedures for Boil Orders. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
1) Ham was found cooling in the True cooler unlabeled. 2) Containers of heavy whipping cream was found unlabeled.
Label all items and ensure that all foods are labeled with the date and time of cooling as well as the date that the items are open, and ensure that all items that are prepackaged and opened are labeled with the date of preparation to ensure that they are discarded after 7 days. If not labeled, items will be discarded and a violation #3 will be marked.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
Various foods in the Everest cooler and True Cooler and chest freezer were found uncovered. Potatoes were found stored on the floor in the kitchen.
Ensure that all foods are properly covered and elevated to prevent potential contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
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
- Food contact surfaces designed, constructed, maintained, installed, located.
1) There is excess ice in the pie cooler and the chest freezer. 2) The pie cooler door has a broken glass shield. 3) A cut down cardboard box is being used as a storage container in the 3 door true cooler.
Regularly defrost all coolers. Repair/replace the glass door. Provide a smooth easily cleanable container.
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.
Shelving at the rear storage cabinets under the three compartment sink are chipping/in disrepair. Shelving at the front bar area are chipping/in disrepair. The Everest cooler is missing a handle.
Repair, resurface or replace.
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 following food contact surfaces are soiled: 1) interior lower shelf of the True Cooler, 2) interior shelving of the three door True cooler, 3) hot holding bread storage, 4) interior of the Frigidaire freezer.
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 following non food contact surfaces are soiled: 1) shelving/ interior of the cabinets at the front bar area, 2) shelving of the prep table at back, 3) exterior and sides of the stove/griddle, 4) shelving next to the hand washing sink.
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.
- Critical: Hand washing sinks installed, located, accessible
There was a chair blocking access to the hand wash sink.
Corrected
- Floors properly constructed, clean, drained
The floor next to the ice machine is soiled. The floor next to and under the stove is soiled. The floor is soiled under the 3 compartment sink.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls throughout the back cooking area are dusty and soiled.
Clean all walls routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Dustless methods in cleaning walls such as vacuum cleaning, wet cleaning, or the use of dust-arresting sweeping compounds with brooms shall be utilized.
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3/27/2013 | Routine | 85 |
HACCP: Discussed proper storage of all toxic items. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Note
- Potentially hazardous foods properly thawed
Fish was found thawing in standing water on the middle island counter.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Cardboard box being reused as storage container in walk in cooler. 2) There are various tubs being re-used (country crock, sour cream) in the facility for the storage of foods.
Remove all cardboard, utilize smooth easily cleanable containers. Provide a food grade liner if these are to be re-used or provide approved reusable food containers.
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.
1) The hand wash sink by the three compartment sink is not completely sealed to the wall. 2) The Frigidaire and Everest coolers have broken/damaged handles. 3) Shelving in the dry storage area is not sealed. 4) Towel being used as liner above microwave.
1) Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash. 2,3, 4) 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
There were various wiping cloths found on various counters and shelves in the back kitchen.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) grill, 2) stove top, 3) shelving in the three door true cooler, 4) interior of Frigidaire, 5) interior of Danby, 6) exterior of spice bins.
Clean and sanitize routinely.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) exterior of Frigidaire cooler, 2), exterior of fryers, 3) shelving with the spice bins, 4) bread rack shelving, 5) cooler under the slicer, 6) fans and fan covers in the kitchen.
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.
- Floors properly constructed, clean, drained
The floor in the kitchen area is in disrepair. The floor under equipment in the kitchen is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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 in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The walls behind the stove, under the three compartment sink, and behind the Everest coolers are soiled. 2) The vent/exhaust system in the kitchen is soiled.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Various excess papers, equipment and unnecessary articles stored in the kitchen that aren't necessary for operations.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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10/26/2012 | Routine | 88 |
HACCP: Discussed proper labeling of all items, especially those that are cooling or being held cold in the coolers. 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. If a refrigerated, ready-to-eat potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat potentially hazardous food that has been subsequently combined with additional ingredients or portions of food, the date marking shall be that of the earliest-prepared or first-prepared ingredient.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Original container, properly labeled, consumer advisory
1) Green bins with cooking flour or sugar are not clearly labeled. 2) Cooling foods in the two door cooler are not labeled with the time of preparation.
1) Label all bins with the common name of the item. 2) Label all items that are cooling with the time the foods begin the cooling process. Provided HACCP bulletin.
1) All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food. 2) Label all cooling potentially hazardous food with the date and time of preparation.
- In-use food dispensing utensils properly stored.
The scoop in the flour bin was stored with the handle touching the foods.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The interior of the upright Frigidaire freezer has excess ice build up. 2) The interior of the upright Frigidaire freezer has cardboard as a liner.
1) Defrost the freezers routinely to ensure that food is protected from contamination and to ensure equipment is functioning properly. 2) All food contact surfaces shall be smooth, easily cleanable, non absorbent. Remove the cardboard liner.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Various shelving units throughout the facility have peeling or tearing or broken linoleum covering or chipping and cracked shelving.
Repair or replace the shelving and/or liners to ensure that they are smooth, easily cleanable, non absorbent and maintained in good repair.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) The interior of the microwave, 2) The stove top, 3) The tracks of the Kold Milk dispenser.
Clean and sanitize all food contact surfaces routinely and maintain clean.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and of microwave ovens shall be cleaned and sanitized at least once a day.
- Non-food contact surfaces clean
The following non food contact surfaces were soiled: 1) Shelving in the dry storage area, 2) The exterior of the meat slicer storage area, 3) The fans used to cool the kitchen area.
Clean all non food contact surfaces routinely. Clean the fans routinely to prevent possible contamination of food from dust or debris.
- Single service items properly stored, handled, dispensed
Single service containers are being reused to store foods.
The re-use of single service articles is prohibited. Utilize a liner if foods are going to be stored in them, or provide containers that are sturdy, durable food grade materials.
- Plumbing installed and maintained
The faucet at the hand wash sink is leaking.
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
The hand wash sink is heavily soiled. There is no soap at the hand wash sink.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean. Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Floors properly constructed, clean, drained
The floors throughout the facility have broken or missing tiles. The floors under equipment in the kitchen are heavily soiled.
Clean all floors routinely and maintain clean. Repair or replace the floors and maintain in good repair.
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 constructed of smooth, easily cleanable, durable material and maintained in good repair. Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall behind the three compartment sink is soiled. The restroom vent cover is missing. The ceiling throughout the facility is soiled.
Clean all walls and attached equipment routinely and maintain clean. Replace the vent cover and maintain in good repair.
- Critical: Toxic items properly stored
Pesticides are being stored with cleaning supplies in the back mop sink room.
Corrected
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7/7/2011 | Routine | 81 |
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