Frozen foods frozen.
HACCP: Discussed and given HACCP bulletin on Date Marking.
Note: Nadil Haddad was able to provide her food handler certification.
- Original container, properly labeled, consumer advisory
Found multiple spices throughout the establishment to not have proper labeling.
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.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Found the following food items to be stored in the True refrigerator without date marks.
A.) carrot veggie mix B.) Rice C.) Stuffed peppers D.) Babaganoush
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.
Corrected by placing date marks.
- Food protection during storage, prepartion, display, service, transportation
Found cut onions in the true refrigerator to be uncovered and without a barrier of protection from contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces clean
Found an accumulation of buildup on the face of the soda machine and on the exterior doors and handles of the true refrigerator.
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
Found the following single use items to be reused:
1.) Sour cream containers which store spices
2.) Cheese ball containers which store dry pasta.
Re-use of single-service articles is prohibited.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found multiple spots of the ceiling to have an accumulation of buildup.
Found vents throughout the establishment to have an accumulation of buildup.
Found the light shield located above the 3 compartment sink to be soiled.
All ceilings, light fixtures, and vents should be cleaned on a routine basis to maintain clean.
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12/4/2015 | Routine | 88 |
HACCP: hand washing
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The seal to the reach in cooler by the three compartment sink is torn and has been mended with tape. The shelf in the same cooler has rust on several of the shelves. Non food contact surfaces shall be in good repair.
- Wiping cloths clean, used properly, stored
Found wet wiping cloth stored on counter by the hand sink. Corrected.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces of equipment shall be clean and rinsed frequently in one of the approved sanitizing solutions.
- Non-food contact surfaces clean
Non food contact surface cleaning: Dust the shelves above the prep areas, clean the inside glass of the cooler doors, remove char build up on pan used for fried foods, detail the top of the range. Non food contact surfaces shall be clean.
- Critical: Hand washing sinks installed, located, accessible
Found ice cubes from beverage in hand sink on cooks line. Corrected and spoke to employees.
Lavatories shall be accessible to employees at all times.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found no paper towel dispenser at hand sink for the cook's line. Provide dispenser so that clean towels are protected from drips off of wet hands.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Floors properly constructed, clean, drained
Replace missing floor tiles under the stove. Floors shall be easily cleanable.
Floors of garbage or refuse storage rooms, shall be constructed of easily cleanable, non-absorbent material.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found build up of dust on the wall and ceiling by the ice machine. Please dust wall and ceiling.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
The shelf over the prep area is pulling away from the wall.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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8/24/2015 | Routine | 89 |
'HACCP: Hand washing: Time in leiu of temp also discussed.
- Food protection during storage, prepartion, display, service, transportation
Found cotton towel stored on prepped parsley in the reach in cooler. Removed towel and spoke to owner about using disposible towels instead to help soak up moisture from parsley.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Non food contact surfaces in disrepair: the spice shelf above white chest freezer is starting to pull away from the wall, some of the shelves in the reach in cooler are rusted. Non food contact surface shall be in good repair, and easily cleanable.
- Plumbing installed and maintained
•Please clean the handles to the hand sink faucet.
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
Found ice cubes and a strainer in the hand sink. Corrected by speaking to owner about this issue. Dump ice in any other sink than the hand sink. ^
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
r•Found no paper towel dispenser at the hand sink, only a roll of towels. Provide paper towel dispenser that will protect clean towels from wet hands.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
Found restroom self closing device detached. Fix restroom self closing device.
Toilet room doors shall be kept closed at all times except during cleaning or maintenance.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tiles in the kitchen area are made of the absorbent acoustic material. Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
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3/6/2015 | Routine | 89 |
Items involved in this complaint: gryo , tabouli salad and humus.
gryo meat is kept frozen until put on spit to cook, it is cooked until it turns golden brown ( temped at 167*F) and shaved off spit, then it is put into a hot hold pan (temped at 147*F and placed on a pita with tongs. it is then topped with onion and sauce. tabouli is a time in leiu of temp item that is changed out along with the onions every two hours (observed). Gyro meat comes from Gordon food service and the name brand is olympia.-All cold holding was well below 41*F and all hot holding above 135*F. No ill employees with in the last week. Found humus at 38*F stored in reach in fridge. Tabouli salad was at 39*F in reach in fridge. Both items are made on site. No hygiene issues observed at time of inspection. Sanitizer was at 50ppm chlorine. Routine inspection performed as well as complaint investigation. Thank you for your cooperation.
- Food protection during storage, prepartion, display, service, transportation
Found cotton towel stored on prepped parsley in the reach in cooler. Removed towel and spoke to owner about using disposible towels instead to help soak up moisture from parsley.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Non food contact surfaces in disrepair: the spice shelf above white chest freezer is starting to pull away from the wall, some of the shelves in the reach in cooler are rusted. Non food contact surface shall be in good repair, and easily cleanable.
- Plumbing installed and maintained
•Please clean the handles to the hand sink faucet.
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
Found ice cubes and a strainer in the hand sink. Corrected by speaking to owner about this issue. Dump ice in any other sink than the hand sink. ^
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
r•Found no paper towel dispenser at the hand sink, only a roll of towels. Provide paper towel dispenser that will protect clean towels from wet hands.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
Found restroom self closing device detached. Fix restroom self closing device.
Toilet room doors shall be kept closed at all times except during cleaning or maintenance.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tiles in the kitchen area are made of the absorbent acoustic material. Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
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3/6/2015 | Complaint Investigation | |
HACCP: Hand washing Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- Original container, properly labeled, consumer advisory
Multiple spices stored by stove top in metal bins are not labeled with the common name of the spice. Label bins.
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.
- Critical: Potential for cross-contamination
storage practices
- Wiping cloths clean, used properly, stored
Observed wiping cloth stored on the side of the hand washing sink in the kitchen. Store all wiping cloths in sanitizer solution in between use.
- Food contact surfaces of equipment and utensils clean
1) Soda nozzles on soda machine are soiled. 2) Interior of two microwaves in kitchen are soiled. 3) Shelves in the two glass True coolers are soiled. Clean and sanitize food contact surfaces as often as necessary to maintain clean.
- No Certified Manager Present
FSSM is currently out of the country. Provide a second FSSM for times when Tony is not on-site.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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12/8/2014 | Routine | 92 |
HACCP: Hand washing Cl- sanitizer is used in the establishment Frozen foods are stored frozen
- Original container, properly labeled, consumer advisory
Spices by stove top in metal bins are not labeled with the common name. Label spices.
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.
- Critical: Foods properly cooled
Multiple containers of ready-to-eat foods, including cabbage rolls and hummus, are not labeled with the date of preparation in the True cooler. 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.
- Non-food contact surfaces clean
Exterior of glass True coolers are soiled, including handles. Clean and sanitize all non-food contact surfaces as often as necessary to maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in restroom are soiled. Ceiling tiles throughout establishment are soiled. Clean and repair vents and ceiling tiles.
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8/22/2014 | Routine | 92 |
HACCP: Provided Boil Order Guidelines
Cl- sanitizer used in the establishment
Frozen foods were frozen
- Original container, properly labeled, consumer advisory
Spices in front of the stove are not labeled with the contents. Label all spices.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Shelves in True coolers are rusted and chipping 2) Bottom guards on True coolers are in disrepair 3) Exterior of ice machine is in disrepair
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
1) White baffle in ice machine is soiled 2) Interior of microwaves in kitchen are soiled 3) Stove is soiled
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Exterior of fridges and coolers, including handles are soiled. Exterior of ice machine is soiled. Exterior of prep cooler is 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents in the restroom are soiled 2) Various chipped or missing tiles are apparent throughout establishment 3) Wall behind ice machine is soiled 4) Wall behind 3 compartment sink is soiled
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items properly stored
Various clear spray bottles beneath 3 compartment sink are not labeled with contents. Corrected: Bottles labeled with contents.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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2/28/2014 | Routine | 89 |
HACCP: Discussed proper labeling of foods. Ensure that the common names are placed on the foods, even those foods that are stored in the coolers to ensure that they are easily identifiable.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Note: The plans for the remodel have not been submitted as the signature that was needed for the plans was supposed to be from Gary Sandberg, and now the plans need to be resubmitted and re-reviewed. There were 14 seats in the dining area.
- Original container, properly labeled, consumer advisory
The spices in the establishment are not labeled. The containers with bulk items are not labeled.
Label all items removed from their original containers.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
Bowls are being used in the buckets of rice and spices.
Bowls removed. Provide measuring cups with handles that are stored up and out of the foods, or scoops.
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.
A towel is being utilized to store cups on it behind the soda fountain.
Corrected
- Food contact surfaces of equipment and utensils clean
The interior of the microwaves are soiled. The baffle in the ice machine is soiled. The stovetop is soiled.
Clean and sanitize 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There is no paper towel dispenser at the hand wash sink.
Provide an appropriate paper towel holder/dispenser for the hand wash sink to ensure paper towels are utilized.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling fans are soiled. The wall behind the ice machine is dusty. There are various areas where ceiling tiles are missing.
Repair/replace the tiles. Clean all attached equipment.
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 in the storage/mop room.
Remove all excess articles to ensure access to the mop sink is accessible for mopping.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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11/5/2013 | Routine | 90 |
HACCP: Discussed proper labeling of toxic items. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Fourteen seats present in establishment.
- Original container, properly labeled, consumer advisory
Spices in containers, multi spice 'container' and in other storage pour bins not labeled.
Label all items taken from their original containers.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The hand wash sink in the restroom is pulling away from the wall.
Seal the sink to 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 interior of the microwaves are soiled. The interior shelving of the two upright coolers are 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 exterior of the True coolers are 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There is no functioning paper towel dispenser at the hand wash sink.
Provide a functioning paper towel dispenser to minimize contamination of other paper towels.
Lavatories, soap dispensers, hand drying devices and all related fixtures 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 in the storage/mop room.
Remove all excess articles.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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6/14/2013 | Routine | 92 |
HACCP: Discussed proper date marking, especially of the cabbage rolls. Items that have been removed from the freezer must also have a date on them. HACCP date marking bulletin provided. The label of the foods should include the name of the food, the date it was prepared, the time it was cooled, the date it was placed into the freezer, the date it was removed from the freezer. The total days should not exceed 7 days.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Note: Provide updated information and application for the Sidewalk and Street Vendor/Push Cart.
- Original container, properly labeled, consumer advisory
Spices in the multi spice holding container do not have a label on them.
Label all items not in their original containers.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
Plastic 'to-go' bags are being used to wrap foods for storage in the chest freezers.
Do not utilize these plastic bags. Utilize approved plastic bags or containers.
Re-use of single-service articles is prohibited.
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.
- Food contact surfaces of equipment and utensils clean
The interior of the two door cooler is soiled. The interior of the microwave is soiled. The interior baffle of the ice machine is soiled. The stove top is heavily soiled.
Clean and sanitize 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 exterior of the 2 door true cooler are soiled. The exterior and seals of the storage bins are 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 vents in the ceiling throughout the establishment are soiled. The walls above the ice machine and the exhaust baffle at the stove are soiled.
Clean all areas routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various unnecessary articles at the front counter area and in the back mop room area.
Remove all unnecessary articles and store properly.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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1/21/2013 | Routine | 92 |
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