HACCP: Discussed labling. Sanitizer used is Chlorine,
- Thermometers, gauges, test kits provided
There were no sanitizer test strips.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
Provided sanitizer test strips.
- Food contact surfaces of equipment and utensils clean
The meat slicer is soiled.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized.
- Non-food contact surfaces clean
The shelving in the walk in cooler rusted and 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.
Repair, replace, or resurface shelving.
- Plumbing installed and maintained
The 3-comp sink is leaking and is missing handles. Hand sink not sealed to wall.
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
No covered trash receptacle in the ladies room.
- Floors properly constructed, clean, drained
The floor under equipment and in the walk in cooler soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Clean and maintain clean routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) wall next to fryer soiled. 2) The walls in the dishroom and mop sink room in disrepair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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.
- Lighting provided as required. Fixtures shielded
No light in walk in cooler.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
- No Certified Manager Present
The food service sanitation manager has an expired certificate.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
|
9/28/2011 | Routine | 90 |
HACCP: Structure of facility cl- used as sanitizer
- Original container, properly labeled, consumer advisory
Shaker container on prep table 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.
- In-use food dispensing utensils properly stored.
Scoop in flour stored with handle in flour.
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 of equipment and utensils clean
Meat slicer soiled.
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.
- Plumbing installed and maintained
A. Front handsink faucet not sealed to sink.
B. Three compartment sink has significant leak.
C. Three compartment sink missing faucet handles. Plyers are used to turn on and off.
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
No soap or paper towels at 3 compartment sink handsink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
Floors in walk in cooler soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
A. Walls in part of the kitchen have been decorated with sheets of dark colored brick patterned wall covering.
B. Vent above stove/fryers soiled.
C. Wall next to fryer soiled.
D. Walls in ware washing room in disrepair.
E. Walls in mopsink area in disrepair.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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.
- Lighting provided as required. Fixtures shielded
No light available in walk in cooler.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
|
5/19/2011 | Routine | 90 |
Restaurant representatives - add corrected or new information about Geppetto's, 807 W. Main, Elmwood, IL »