Note: Discussed using time only as control method and hygienic practices per HACCP
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1. Wings in steam table next to fryer were 72 degrees F. Cheese in bottom of pizza prep cooler was 52 degrees F. 2. Two trays of pre-cooked wings in walk-in were not date marked and tray of pre-cooked fries was date marked 9/27/12. 1. Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. 2. Foods in containers or packages that do not bear a date or day shall be discarded and foods that exceed 7 days past date mark shall be discarded. Dispose of these identified foods. Note: See voluntary destruction document
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee was wrapping pre-made pizza in saran wrap without intact gloves covering her hands which had orange fingernail polish. If an employee works with exposed food, the waring of intact gloves in good repair is required if fingernail polish or artificail fingernails are worn. Note: Discussed required hygienic practice with employee.
- Food contact surfaces designed, constructed, maintained, installed, located.
Haines cooler had excess frost build-up. Condenser was dripping to floor of walk-in. Ice accumulation was found in back and bottom of reach-in freezer. Bottom of pizza prep cooler was running warm, approx 50 degrees F. Maintain equipment in good repair. Repair/replace equipment.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Bottom shelves of pizza cut table, dough roller table, and table next to dough rolling table have collapsed to floor. Cover to pizza make table had been removed and was leaning against wall. Self-serve food containers were set out without sneeze guard protection and existing sneeze guard is inadequate. Repair non-food contact surfaces of equipment. Maintain in good repair. Provide effective sneeze guard protection of self-serve foods.
- Food contact surfaces of equipment and utensils clean
Shelving in walk-in is excessively soiled. Clean and maintain food contact surfaces clean and sanitary.
- Non-food contact surfaces clean
Sides of fryers and mop sink are excessively soiled. Clean and maintain non-food contact surfaces clean.
- Single service articles not re-used
Foil pan is being re-used to contain portions of pulled pork in reach-in freezer. Re-use of single-service articles is prohibited. Provide and use approved containers to contain food products.
- Plumbing installed and maintained
No cold water was available at food prep sink by freezer. Faucet to handsink is loose in men's restroom. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair/replace plumbing.
- Critical: Outer openings protected from insects, rodent proof
Front door was propped open with chair. Numerous flies were seen in kitchen area. 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. Provide effective protection of outer openings. Note: Door was closed.
- Floors properly constructed, clean, drained
Cardboard covers floor beneath fryers. Excess food debris, grease, and soil were found on flooring beneath and behind fryers and around mop sink. Liquid is pooling on floor of walk-in.
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. Floors, floor coverings, mats, and duckboard shall be maintained clean. Provide approved floor coverings. Maintain flooring clean and free of pooling liquid.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling in kitchen is soiled and discolored. Walling is excessively soiled behind pizza slicing area, behind fryers, in men's restroom, and around mop sink. Clean and maintain walls and ceiling clean.
- Critical: Toxic items labeled and used properly
Spray bottle of sanitizer on front counter was unlabeled.
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. Label sanitizer. Note: Bottle was discarded.
- No Certified Manager Present
No certified food handler was available at time of inspection. Provide certified food handler at all times food is prepared.
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10/23/2012 | Routine | 70 |
HACCP: Discussed not using lock to keep rear door open. Outer doors must self close tightly and create tight seal from outside. This will be a violation if seen in future inspections.
NOTE: Pizza prep cooler temperature dial was turned down, owner turned it up during inspection.
Frozen foods were frozen.
Cl used as sanitizer- 200 ppm
- Original container, properly labeled, consumer advisory
Observed: 1)blue container of cornmeal by pizza prep area not labeled. 2)cooled chicken wings and fries not labeled with time and date of preparation.
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.
Label all cooling potentially hazardous food with the date and time of preparation.
1)label items not in original container.2)labeling cooling items as mentioned above.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed: 1)nacho cheese and chicken wings in walk in cooler, bags of ham and brisket in sandwich cooler not labeled with 7 day discard date. 2)Sausage and cheese at top of prep cooler at 56 degrees.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
1)label items once original packaging is opened. 2) maintain temperatures of cold potentially hazardous items at 41 degrees or below. All violations corrected by labeling or discarding.
- Food protection during storage, prepartion, display, service, transportation
Observed multiple items in walk in cooler that were unprotected from possible contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Provide means to cover uncovered items to protect from splash or other contamination.
- Food contact surfaces designed, constructed, maintained, installed, located.
Observed: Cracked plastic lid for cheese in prep cooler, cracked blue cornmeal container, cracked plastic container for utensil storage by three compartment sink.
Multi-use equipment and utensils shall be 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 dishwashing methods.
Replace cracked items with ones in good repair.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed torn door gaskets on walk in cooler door, pizza prep door, and cold tech freezer.
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.
Repair/replace torn door gaskets.
- Critical: Sanitizing concentration
Observed insufficient sanitizer concentration in three compartment sink sanitizer section. (<50 ppm).
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
Ensure that chlorine sanitizer concentration is maintained at 50-200 ppm. Violation corrected by adding bleach to water. seen at 200 ppm.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloth stored on pizza prep countertop.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Observed the splash area for the Hobart mixer soiled and utensils ued at sauce area soiled.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
Clean areas or rotate them frequently so soiled utensils do not sit for long periods of time soiled.
- Non-food contact surfaces clean
Observed the following non food contact surfaces soiled: shelf by three compartment sink, tubs on floor in walk in cooler, interior of hot holder at sauce area, area around the old sink by soda dispensor, dry storage shelving, front area fan.
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
Observed small plastic bowl used to dispense cheese from front area mini cooler.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
Observed soiled floor and floor drains by soda dispensor area.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Observed shield for light in back storage room off.
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.
Re attach shield.
- Critical: Toxic items labeled and used properly
Observed purple bottle under cash register area not labeled.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
Label bottle. Corrected.
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5/4/2012 | Routine | 72 |
This is a re inspection from the previous routine inspection. Fruit flies were observed heavily in the drain area by the customer soda dispensor. Minimal flies were seen at time of re inspection. Keep up with routine cleaning and maintenace of floor drain and hand sink that is not being used. Work with pest control operator when more flies are observed.
NOTE: Discussed with owner not keeping single cups of nacho cheese in the counter top hot holder. The termperature of the cheese is not maintaining at least 135 degrees. Recommended that the nacho cheese is kept in the walk in cooler and microwaved to 165 degrees per customer request. If this practice is seen for future routine inspections, it will result in a critical violation and the cheese will be discarded.
- Critical: Presence of insects/rodents. Animals prohibited
The previous violation of fruit flies observed at floor drain area by customer soda dispensor has been corrected. Informed by owner that he is switching pest control companies. Continue to work with pest control operator and routinely clean and maintain area in a sanitary condition.
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2/15/2012 | 1st Recheck | |
HACCP: Discussed labeling spray bottles so contents are easily identifiable. Informed manager that this will be a violation if seen in future inspections. Also discussed about keeping hand sink by rear door easily accessible. This will also be a violation if seen in future inspections.
NOTE: Only product stored in large prep cooler was dough, employee turned coldness dial to a colder setting. Make sure that the dial is set at the correct setting to ensure that the top part of the prep cooler maintains its potentially hazardous items at 41 degrees or below.
Provided fruit fly and date marking TIB.
Frozen foods were frozen.
Cl used as sanitizer- 200 ppm
- Original container, properly labeled, consumer advisory
Observed containers of product not labeled with contents.
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.
Label all containers with what is inside to be easily identifiable.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed container of chicken in small prep table and nacho cheese in walk in cooler not labeled with 7 day discard date.
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.
Label all potentially hazardous items held over 24 hours with a 7 day discard date. Violation corrected by employee labeling containers.
- Critical: Hot food at proper temperatures
Observed single containers of nacho cheese dated 1/30 holding at 95 degrees in counter top hot holder.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
Maintain internal temperatures of potentially hazardous food at 135 degrees or higher. Containers were discarded by employee, violation corrected during inspection.
- In-use food dispensing utensils properly stored.
Observed bowl for scoop for parmesan cheese in floor cooler by front counter.
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.
Use scoop with handle to minimize manual contact with cheese. Store scoop in a way mentioned above.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed the following door gaskets torn: at large prep cooler middle door and walk in cooler.
Non food contact surfaces shall be maintained in good repair.
Repair torn door gaskets.
- Thermometers, gauges, test kits provided
Observed no test strips to check sanitizer concentration at time of inspection.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
Have test strips available to check sanitizer concentration. Violation corrected by employee purchasing test strips from Sanitarian at time of inspection.
- Food contact surfaces of equipment and utensils clean
Observed the following food contact surfaces soiled: Potato slicer, interior of the 2 door freezer, fryers, and clean storage shelf next to three compartment sink.
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.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
Clean and sanitize food contact surfaces and maintain clean.
- Critical: Presence of insects/rodents. Animals prohibited
Fruit flies observed at floor drain across from single service item storage by pepsi dispensor.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
Clean and sanitize area. Provide pest control report for re inspection. Work with pest control operator. Re inspection will be on or after 2/15/12.
- Floors properly constructed, clean, drained
Observed soiled floor drain by buffet line and pepsi dispensor.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Routinely clean drain area and maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Observed walls behind fryer and pizza making area soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Clean walls and maintain clean.
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2/1/2012 | Routine | 83 |
Frozen foods are frozen.
Chlorine bleach and quats are the sanitizers used in the facility.
HACCP: Discussed proper storage of all items being held hot or cold. The cheese sauce, if packaged into smaller containers by the facility and warmed, must be held at or above 135F. Any other potentially hazardous foods or sauces (marinara), if not verified by a laboratory to be acidic enough for storage, must be held at or above 135F or below 41F.
- Original container, properly labeled, consumer advisory
Cooling chicken and french fries in the walk in cooler were not labeled with the time of preparation.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The hand wash sinks in the restrooms and in the kitchen are pulling away from the wall.
Provide caulking or other sealant to ensure that the hand wash sinks are properly sealed to minimize areas where insects may reside.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The three compartment sink is heavily soiled and there were an overflow of dishes in and around the sink.
The three compartment sinks shall be cleaned prior to use. Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled:1) The deep fryers, 2) The pizza oven, 3) interior of the four prep coolers at the front of the facility, 4) interior of the Coldtech freezer, 5) shelving in the walk in cooler, 6) seals/door of the microwave.
Clean and sanitize all food contact surfaces 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. 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 were soiled: 1) Soda fountain grills/grate, 2) Counter under soda fountain, 3) Shelving in dry storage room, 4) exterior of the prep coolers, 5) Handles of the coolers throughout the facility, 6) condiment holders at the buffet line.
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.
- Storage/handling of clean equipment, utensils
The cleaned and sanitized dishes/equipment/utensils in the rack near the three compartment sink have the potential for contamination from the pizza dough press. There is a potential for dust or other contamination of the equipment.
Provide a splash guard or other means to properly protect the cleaned and sanitized utensils.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Single service items properly stored, handled, dispensed
There was a box of single service articles stored on the floor behind the soda fountain.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
The floors under equipment, the three compartment sink, the walk in cooler and near the mop sink are heavily soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls behind the fryers, pizza making area and at the water heater are soiled. The baffles above the pizza oven/fryers are soiled.
Clean all walls routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items properly stored
A can of insecticide was being stored with cleaning supplies in the rear storage room.
Corrected
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various articles being stored in the dry storage room that are not necessary for the facility. There are also various items at the front area under the neon sign that are not necessary for the operations of the facility.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents. Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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11/28/2011 | Routine | 83 |
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