HACCP: Handwashing
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
Note: On-site inspection conducted in conjunction with RFS 15-0508, which stated that complainant "saw mold under the fry bins and fryers" and "saw mice in the establishment." During inspection no mold was visible under fryers or fry bins, although these areas have heavy grease buildup and need to be deep cleaned. The last hood cleaning was performed on 8/26/15 by C.F.B., Inc. Steam Specialties. Manager states that hoods are professionally cleaned quarterly and the next cleaning is due before the end of the month. No pests or pests droppings were observed during inspection. Manager provided the most recent invoice from the licensed Pest Control Operator, Presto-X #052-064649, based out of Indianapolis, IN. The establishment is serviced monthly and the most recent service was performed on 10/27/2015. Provide deep cleaning of fryers and fryer bins and continue monthly pest control service. Recommend complaint be closed. SS.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Hand sink closest to fryers/grill is pulling apart from wall. Reseal hand sink to 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 Randell cooler is soiled. Maintain all food-contact surfaces clean. Clean cooler.
- Floors properly constructed, clean, drained
Observed multiple areas of soiled flooring beneath equipment, in corners, and in hard to reach areas (such as next to and underneath fryers). Clean floors routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls throughout establishment are soiled, in particular, walls behind three compartment sink, surrounding hot water heater, and walls next to fryers. Deep clean walls as often as necessary to maintain clean. 2) Hood and baffles over fryers have heavy grease buildup.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/17/2015 | Routine | 95 |
HACCP: Handwashing
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
Note: Establishment now able to provide proof of Food Handler Training for all staff
- Food contact surfaces of equipment and utensils clean
The interior of the Randell cooler is soiled. Maintain all food-contact surfaces clean. Clean cooler.
- Floors properly constructed, clean, drained
Areas of soiled flooring beneath equipment, in corners, and in hard to reach areas (such as next to and underneath fryers). Clean floors routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Walls throughout establishment are soiled, in particular, walls behind three compartment sink and walls next to fryers. Deep clean walls as often as necessary to maintain clean. 2) Vents on ceiling are soiled throughout establishment. Clean vents.
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8/31/2015 | Routine | 96 |
HACCP: Food Handler Training. Discussed training and provided informational sheet.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
Code Violation (740.570) Food Handler Training. Food Handler Training has been completed but certificates have not been printed. Please provide copies of all Food Handler Training completion at next routine inspection.
All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Hand sink closest to fryers/grill is pulling apart from wall. Reseal hand sink to 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 following food contact surfaces were soiled: interior of Randell cooler, interior of Rival microwave. Clean and sanitize routinely.
- Non-food contact surfaces clean
The following non-food contact surfaces were soiled: interior bottom of ice cream freezer, bottom of Monster table-top cooler, exterior and bottom shelves of Randell cooler. Clean and sanitize as often as necessary to maintain clean.
- Floors properly constructed, clean, drained
Floors soiled beneath equipment, in corners of kitchen, and in walk in cooler/walk in freezer. Clean floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Various walls throughout establishment are soiled, including: walls surrounding 3 compartment sink, walls next to/behind fryers, walls behind hand sinks. Vents in kitchen dusty. Fan guards in Walk In Cooler are dusty. Clean routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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2/12/2015 | Routine | 94 |
HACCP: Provided hand washing haccp Sanitizer used is Quats All frozen food was frozen
- Thermometers provided and conspicuously placed
No Thermometer in the Monster Energy drink cooler. Milk and wipe cream is being kept in there.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The caulking of the hand sink across from the flat grill is partly missing and requires reapplication of sealing to the wall.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: bottom of the Randall cooler, shelf under the flat grill, sugar/condiment bins at the self service area in the dinning room and the rack/bottom of the ice cream cooler.
Clean and maintain clean all non-food contact surfaces.
- Floors properly constructed, clean, drained
The following locations are where the floor was observed to be soiled: in the mop/broom storage area, under the racks in the walk in cooler and under the racks of the freezer.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall at the ketchup refilling area is soiled. 2) The vent above the 3-compartment sink is soiled.
Clean and maintain clean all walls and ceilings.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/18/2014 | Routine | 95 |
HACCP: Thawing haccp was provided.
Sanitizer used is Quats.
All frozen food is frozen.
All rechecks have a fee associated with them.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: Door gasket of the meat cooler, bottom of the cabinet where the trash can is in the lobby and the side of the fryer.
Clean, sanitize and maintain clean all non-food contact surfaces.
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
Tongs and other items in a storage bin near the prep sink were being stored every which direction
Corrected arranged the utensil so they are the same direction with the handle presented to the employee.
Facilities for the storage of knives, forks, spoons and similar items shall be used to present the handle to the employee or the consumer.
- Critical: Presence of insects/rodents. Animals prohibited
Multipul flies noted in the kitchen area.
Discussed with pest contorl for fly treatment. Discussed with the manager about keeping doors closed and only open for very limited times.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
A recheck will be conducted on or after 8/18/14
- Floors properly constructed, clean, drained
The following locations are where the floor was noted to be soiled: in the corner under the fryer and in the walk in freezer.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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8/8/2014 | Routine | 93 |
HACCP.- Discussed handwashing and provided HACCP Bulletin.
- Food contact surfaces of equipment and utensils clean
The interior of the Randell cooler is soiled. Maintain all food-contact surfaces clean. Clean cooler.
- Critical: Hand washing sinks installed, located, accessible
Handwashing sinks by line and by kitchen entrance are soiled. Maintain handsinks clean and use for handwashing only. Keep handsinks accessible by cleaning and sanitizing them regularly.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall by fryer is extremely soiled. Maintain all walls, ceilings and attached equipment clean. Clean wall.
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3/10/2014 | Routine | 93 |
HACCP.- Discussed providing and using space for personal coats and belongings.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Bacon sitting on the counter near the line is at 83 degrees and labeled 11:00. Potentially hazardous foods shall be kept at an internal temperature of 41 F or below or at an internal temperature of 135 F or above during display and service. Foods in unmarked containers or packages, or marked and exceeding a 4 hour limit shall be discarded. Discard foods out of temperature after 4 hours or maintain <41 degrees F. NOTE: Bacon was discarded.
- Thermometers provided and conspicuously placed
No thermometer is present in the cooler containing milk near the front counter. A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility. Provide thermometer.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gaskets of the line cooler and the Randell freezer are in disrepair. Maintain all non-food contact surfaces smooth, easily cleanable and non-absorbent. Repair gaskets.
- Food contact surfaces of equipment and utensils clean
The shelf by the prep sink near the walkin cooler, and the interior of the biscuit cooler, cooler to the left of fryer, batter powder area, and Randell cooler are soiled. Maintain all food-contact surfaces clean. Clean items.
- Non-food contact surfaces clean
The gaskets of the line cooler, Randell cooler, and Traulsen freezer are soiled. Maintain all non-food contact surfaces clean. Clean gaskets.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No papertowels are present at the handsink near the 3 compartment sink. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Provide paper towels.
- Walls, ceilings, and attached equipment, properly constructed, clean
The floor in the walkin and near the fryer are soiled. Maintain all floors clean. Clean floors.
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11/14/2013 | Routine | 87 |
. HACCP.- Discussed Handwashing.
NOTE: Facility only has one FSSM. Category 1 facilities must have a certified food service manager present at all times potentially hazardous food is being prepared and served. Another employee must take the course within 90 days.
- Food contact surfaces of equipment and utensils clean
The interior of the icecream cooler is soiled. Maintain all food-contact surfaces clean. Clean cooler.
- Plumbing installed and maintained
There is a leak at the handsink near the cookline. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair leak.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No papertowels present at the handsink near cookline. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Provide papertowels.
- Floors properly constructed, clean, drained
Floors throughout facility are soiled. Maintain all floors clean. Clean floors.
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7/1/2013 | Routine | 94 |
HACCP- Discussed storage of employee food in walkin cooler, and keeping it below and physically separate from foods for sale.
Note: No FSSM present at the time of inspection, nor currently employed at facility due to employee transfer and turnover. A person certified in food servvice sanitation must be present at all times potentially hazardous food is being prepared or served at Category I facilities. Establishment has 90 days (6/14/13) to have enough FSSM present during all shifts. Failure to do this may require a compliance conference with the Director of Environmental Health and the Public Health Administrator.
- Thermometers provided and conspicuously placed
No thermometer is present in the walkin cooler. A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility. Provide thermometer.
- Food contact surfaces designed, constructed, maintained, installed, located.
The shelving in the walkin is rusted. Maintain all food-contact surfaces with smooth, easily cleanable, non-absorbent, durable surfaces. Pain, seal, remove or replace shelving.
- Food contact surfaces of equipment and utensils clean
The following food-contact surfaces are soiled: Interiors of Beverage Air cooler, Traulsen freezer by grill, Randell near bun toaster, and batter area. Maintain all food-contact surfaces clean. Clean and sanitize all food-contact surfaces routinely.
- Non-food contact surfaces clean
The gaskets of the walkin cooler, line cooler, and Traulsen by grill are 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. Clean all non-food contact surfaces routinely and maintain clean.
- Critical: Hand washing sinks installed, located, accessible
Handsink near grill is excessively soiled. Lavatories shall be accessible to employees at all times. Maintain all handsinks clean and sanitized at all times. Note: Handsink was cleaned and sanitized.
- Floors properly constructed, clean, drained
Floors throughout facility, behind shelving and equipment, are soiled. Maintain all floors clean and in good repair. Move out equipment and shelving routinely and maintain floors clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls throughout facility and especially near fryer area are soiled. Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Clean walls.
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3/14/2013 | Routine | 88 |
Discussed keeping handsinks accessible and clean at all times and using for handwashing only.
- Food contact surfaces of equipment and utensils clean
The gaskets and interiors of the Randell and Traulsen coolers and the condiment/lid holders in the dining area are soiled. Clean and sanitize all food-contact surfaces routinely and maintain clean.
- Plumbing installed and maintained
The faucet at the handsink near the grill is leaking. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair faucet.
- Floors properly constructed, clean, drained
The floor in the walk-in, especially under shelving is soiled. Clean all floors routinely and maintain clean.
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12/3/2012 | Routine | 96 |
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