HACCP: Discussed general cleaning practices and reminder of hand washing practices.
Note: Observed proper hand washing technique during inspection.
Frozen foods frozen.
- Food contact surfaces of equipment and utensils clean
Biscuit 1/2 hotel rack, hotel rack in walk in cooler, tonnage racks by dry storage, and shelf to the left of the microwave were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind tonnage racks in dry storage and grease holding tank was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
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1/8/2016 | Routine | 97 |
HACCP: Discussed and provided information on Date Marking and Potentially Hazardous Foods.
Frozen foods frozen.
Note: No handsink is available on front server line. A hand sink shall be required if change of ownership, remodel, or improper hand washing is observed.
- Non-food contact surfaces clean
Randall cooler floor was found to be soiled. Clean and sanitize on a routine basis.
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12/7/2015 | Routine | 99 |
HACCP: Discussed and provided information on Power Outage.
Hot foods hot, cold foods cold, frozen foods frozen.
Note: Violation #2 observed. Pre-packaged cookies were observed on front counter. Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Non-food contact surfaces clean
Tonnage rack holding dry biscuit mix was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Plumbing installed and maintained
Mop sink faucet was found to be leaking. Replace/Repair.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Floors around CO2 tanks were found to be soiled. Clean on a routine basis, maintain clean.
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7/10/2015 | Routine | 97 |
HACCP: Discussed and provided information on Hand Washing and Glove use.
Note: Recommend cleaning shelves in walk in cooler before next inspection date of: 04/19/2015.
Hot foods hot, cold foods cold, frozen foods frozen.
Quat Sanitizer used: 200ppm
All employees currently working have food handles training or are a Certified Manager. After discussing with Sammy (GM) only two employees have not completed food handler. Any new hires are required to complete a food handlers training before starting employment.
- Original container, properly labeled, consumer advisory
Flour bin at fry line was found to be unlabeled.
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.
Top seal missing from walk in freezer door. Replace.
- Food contact surfaces of equipment and utensils clean
Flour bin lid/exterior and condiment containers in front lobby were found to be soiled. Clean and sanitize routinely to ensure proper food protection.
- Non-food contact surfaces clean
Handles on walk in cooler were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Floors properly constructed, clean, drained
Floors by ice machine were found to be soiled and have buildup, clean on a routine basis.
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1/19/2015 | Routine | 94 |
The Randell cooler has now been repaired and has an air temperature of 38 degrees F. The cooler is now able to hold product again. Monitor the temperatures of all coolers.
No violation noted during this evaluation. | 10/21/2014 | 1st Recheck | |
HACCP = potentially hazardous food temps
quat sanitizer = 400ppm in buckets
This establishment has already been informed of the new 2 hour online class food handler training and currently is working on getting their employees trained.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The Randell cooler in the biscuit prep area has an air temp of 49 and the buttermilk temped at 49 degrees F. The two half gallons of buttermilk and the 4 trays of uncooked bacon have been voluntarily discarded. All potentially hazardous food items shall be maintained at 41 degrees F or below or 135 degrees or high at all times. Do not use this cooler until it has been repaired and has been approved by this department. A recheck will occur on or after 10/24/2014.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Ice is built-up on the threshold of the walk-in freezer door the door is not currently able to close all of the way. Maintain all non-food contact surfaces so they are smooth, easily cleanable and in good repair. Remove the ice from this area.
- Food contact surfaces of equipment and utensils clean
1) The racks located behind the three-compartment sink, where the clean equipment is stored, are soiled and sticky. 2) The top interior surface both microwaves in the cookline/prep area are soiled. 3) The dispenser nozzles on the orange juice machine are soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
The exterior surfaces of the fryers, on both ends is soiled with grease build-up. Maintain all non-food contact surfaces clean. Clean these areas.
- Floors properly constructed, clean, drained
The floor drain below the three-compartment sink is soiled. Maintain all floor surfaces clean. Clean this drain.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall above the three-compartment sink is soiled and black mold is beginning to form. 2) The ceiling surrounding the vent and the vent itself above the ice machine is soiled. Maintain all walls, ceilings and attached equipment clean. Clean these areas.
- Lighting provided as required. Fixtures shielded
The light inside the Master-Bilt freezer is burnt out. Maintain adequate lighting. Replace this light.
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10/17/2014 | Routine | 88 |
HACCP:. Provided and discussed hand washing and glove use.
Sanitizer used: Quats
All frozen food was frozen.
- Non-food contact surfaces clean
The bottom of the fry freezer is soiled.
Clean 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The metal corner coverings throughout the kitchen are not completely sealed to the wall.
Seal the metal corner coverings to the wall.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
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6/25/2014 | Routine | 98 |
HACCP: Discussed date marking sanitizer used is Quats.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The door gasket of both doors on the prep line is torn. The door gasket of the fry stand up freezer is torn.
Replace the door gaskets and once replaced maintain them to be clean.
- Food contact surfaces of equipment and utensils clean
The blade of the onion and tomatoes slicer is soiled with food debris.
Clean and sanitize the slicer after each use.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The stainless steel corner covers through out the store are not sealed tightly to the walls.
Seal the steel covering to the wall.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
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2/4/2014 | Routine | 96 |
| No violation noted during this evaluation. | 12/30/2013 | Fire | |
| No violation noted during this evaluation. | 12/24/2013 | Fire | |
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