GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat)
HACCP: Education on labeling all easily mistakable products and power outage handout
- Original container, properly labeled, consumer advisory
Salt was found in a clear shaker on the counter of the serving window without a label
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.
Correct by labeling all easily mistakable foods not stored in their original container
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1.) there is torn door gasket on the freezer door of the freezer next to the cold prep station
- Food contact surfaces of equipment and utensils clean
The automatic broiler is heavily soiled below the conveyer racks on the inside of the machine where food is placed
All food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all food contact surfaces. Discussed with manager. There is a heavy amout of build-up on the machine. Manager states they are not allowed to take the machine apart to clean. She is not aware of a company she can call to clean the machine. The machine below the conveyer is not cleaned on a regular basis. Discussed finding a company to clean the machine or replacing the machine.
- Floors properly constructed, clean, drained
1.) The floor behind the ice machine is soiled
|
12/8/2015 | Routine | 95 |
A complaint investigation was conducted due to request for service complaint. Complainant stated they was a sewer smell at the establishment. During investigation no smell was noticed inside or out, manager stated once in a while a smell will come from the three compartment sink after heavy rain has been present. Maintain all drains clean, along with regular maintenance.
No violation noted during this evaluation. | 10/21/2015 | Complaint Investigation | |
HACCP: Discussed and provided information on Hand Washing.
Hot foods hot, cold foods cold, frozen foods frozen.
- Original container, properly labeled, consumer advisory
Pre packaged cookies were observed in front counter case. 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
- Food protection during storage, prepartion, display, service, transportation
Uncovered bucket of pickles observed on bottom shelf of walk in cooler.
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.
1) Outside door latch on walk in cooler was found to be missing. Replace to ensure a tight seal on door.
2) Seal on lower traulsen cooler next to fry station. Replace to ensure a tight seal on door.
- Lighting provided as required. Fixtures shielded
Light shelf missing in storage room. Replace.
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.
|
9/9/2015 | Routine | 95 |
HACCP: Discussed and provided information on Power Outage.
Hot foods hot, cold foods cold, frozen foods frozen.
All staff have received food handler training.
Note: Minor Violation #2, Pre packaged product (Cookies). 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 designed, constructed, maintained, installed, located.
Seals on Traulsen freezer and cooler were found to be damaged. Replace. GM informed sanitarian that seals have been ordered and will be replaced.
- Non-food contact surfaces clean
Under drawers at Red Burrito station and handles on Traulsen by broiler were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Waste basket not present at rear kitchen hand sink. -Corrected by providing.
Provide waste basket at every hand sink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
Floors in Walk in freezer soiled. Maintain clean.
|
3/13/2015 | Routine | 95 |
HACCP Reviewed proper handwashing procedures.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Plastic lid of ice cream freezer is in disrepair.
Repair or replace plastic lid.
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
The following food contact surfaces are soiled: 1. containers of parchment paper is soiled with flour, 2. food contact surface of spatula found on red burrito prep table, 3. stem of shake mixer.
Wash, rinse, and sanitize all food contact surfaces.
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.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. exterior surfaces of fryers, 2. lids and counter tops surfaces of red burrito station.
Wash and 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Waste basket not present at rear hand sink.
Provide waste basket at every hand sink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
Flooring under soda boxes is soiled with debris.
Routinely clean and maintain floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Blown light bulb found in walk in freezer.
Replace light bulb.
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.
|
12/11/2014 | Routine | 92 |
***** Table Line with Tomatoes out of temperature range using time as a control, marked to be discarded at 2 pm.
Hot foods hot, frozen foods frozen.
HACCP - Discussed date marking of potentially hazardous foods, written handout given. Discussed food handler training.
Quat sanitizer used in sani buckets and in 3 compartment sink at 200 ppm.
- Original container, properly labeled, consumer advisory
Containers of what appears to be flour are in the biscuit making area without labels identifying their 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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving in walk-in cooler, shelving holding single service items is bent at bottom shelf.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Plumbing installed and maintained
Leak noted from underneath the ice machine with pooling of water. One handsink not working (sufficient handsinks throughout). Urinal in men's room not working. Other toilets in men's room in adequate condition.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Floors throughout area are soiled, especially near the fryers, by mop sink and by drain areas near ice machine. Duckboard on exterior side of freezer with chips/condensation.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
8/20/2014 | Routine | 96 |
This is a complaint investigation for RFS #14-0210. An inspection was conducted and at the time, I did discuss with Angie, the general manager on duty the original complaint. The manager stated that she was aware of the complaint and the issue. At the time that the original sandwich was made, the employee that was making the sandwich was a newly hired employee that had originally put the wrong patty on the burger, and then accidentally forgot to replace the correct patty on the burger and proceeded to wrap it up. The manager was on duty at the time and did speak to the complainant. At the time of the encounter, the manager stated that the complainant did not have a receipt and that the food could be replaced, however, a refund was not possible without the receipt. The manager stated that the indentation as noted on the burger was where the original patty would have gone with the Philly cheese toppings. During the inspection it was noted that employees were properly washing their hands and foods were properly maintained at the correct hot and cold temperatures.
This complaint can be closed.
No violation noted during this evaluation. | 5/28/2014 | Complaint Investigation | |
HACCP: Discussed procedures for Boil Orders and provided HACCP bulletin.
Frozen foods are frozen.
Quats is the sanitizer used in the establsihment.
The pest control operator is Orkin.
Note: There are foods that are under time as a control. Ensure that these foods are clearly marked and are discarded in the appropriate amount of time. If time only is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, the initial temperatures of the foods shall be 41F (5C) or less or 135F (57C) or greater. Foods in containers or packages that do not bear a date or day shall be discarded. Foods shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Original container, properly labeled, consumer advisory
Cooling beef in the walk in cooler did not have the time that it was placed into the walk in cooler.
Discussed proper cooling procedures and provided a HACCP bulletin. Ensure that times are always placed on items that are cooling to ensure that items are properly cooled. Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The seal of the Wells cold table lower doors are in disrepair. 2) Cut up cardboard was found as a divider in the gray containers.
Repair or replace the seals to the cooler. Provide smooth, easily cleanable dividers that can be easily cleaned and sanitized.
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.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The shelving in the storage areas is rusted. Liners for trays are being utilized as storage area for single service cups.
Repair/resurface or replace the shelving. Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) underside of soda fountain dispensers, 2) interior of Wells cold table interior, 3) shelving in the walk in cooler, 4) interior of the Panasonic microwave, 5) interior of the Red burrito oven.
Clean and sanitize routinely and maintain clean.
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 following non food contact surfaces are soiled: 1) handles of Traulsen freezer, 2) exterior of Red Burrito prep area, 3) underside of cashier area prep tables, 3) grey condiment holders, 4) sides of Vulcan griddle, 5) sides of fryers.
Clean and sanitize routinely and maintain clean.
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
The hand wash sinks in the establishment were found soiled. The dispenser for paper towels in the middle hand sink is in disrepair.
Clean the hand wash sinks routinely.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean. A new dispenser has been ordered according to Renee, a manager on duty.
- Floors properly constructed, clean, drained
Floors under the three compartment sink are in disrepair. Various tiles in the kitchen, storage area, walk in cooler, and ice machine in disrepair. The junction/coving in various areas is in disrepair.
Clean all floors routinely. Repair/replace tiles. Repair/provide sealant to coving.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
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 and maintained in good repair.
|
3/10/2014 | Routine | 90 |
HACCP: Hand washing.
Quats is the sanitizer used in the establishment.
Frozen foods were frozen.
Note: If future remodeling were to take place, it would be highly recommended by the Health Department that a hand sink be installed in an area easily and conveniently accessible to front line workers, re: cashier, drive-thru area.
- Critical: Foods properly cooled
Upon entering the food preparation area for inspection, it was observed that tomatoes and cheese slices on prep line did not have stickers showing the time these items were taken out of refrigeration. Temperature of tomato slices were 42 degrees F. Temperature of cheese slices were 45 degrees F. When using time only as a control, a time must be placed on each container of potentially hazardous food as soon as it is taken out of refrigeration to show when the item must be discarded. This time cannot exceed four hours. Corrected by adding stickers showing time that items will be discarded since cheese and tomato temperatures indicated the items had recently been taken out of refrigeration.
Foods shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Food protection during storage, prepartion, display, service, transportation
1. Opened bags of hamburger patties in walk-in freezer stored with box lid open and patty exposed. 2. Soiled pan with grease and food debris stored on top of a box of bread and butter pickles in dry storage area. Corrected by closing plastic wrap around patties and closing lid on box. Corrected by moving soiled dishes to a location that does not provide the potential for contamination of foods.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Floors properly constructed, clean, drained
1. Soiled cardboard boxes used as flooring beneath fryers in potato prep area. 2. Floors in walk-in cooler and walk-in freezer soiled. 3. Areas of floor in corners and/or hard to reach places have soil build up. Correct by removing cardboard boxes and using a material for flooring that is smooth, nonabsorbent, and easily cleanable. Correct by cleaning all floors and hard to reach areas of flooring as often as necessary to maintain clean.
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.
|
11/15/2013 | Routine | 92 |
HACCP: Proper hand washing procedures Quat Sanitizer: 400 ppm
- Critical: Hands washed, good hygienic practices (observed).
Employee not washing hands appropriately. Not shutting off water with paper towel to protect clean hands from possible re contamination. Train employees in proper hand washing procedures. Food service employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a hand-washing sink or the handle of a restroom door. Corrected by education.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Walk in cooler door gasket is torn/in disrepair. Fix gasket.
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.
- Non-food contact surfaces clean
Exterior of fryers has heavy grease build up. Clean as often as needed to maintain clean.
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.
- Plumbing installed and maintained
1) Ceiling has small leak in small prep area/hall in front and caddy corner to steamers used to prep bacon. 2) Front line cooler has leak in which a metal container is used to catch discharge. Fix leaks. 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
Hand sink by flat top grill adjacent to back wall had no waste receptacle for hand towel disposal. Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used. Corrected by manager, supplied waste basket for hand sink.
- Critical: Outer openings protected from insects, rodent proof
Back door propped open with rock. Self closing device is detached/not working. Protect all exterior opening to prevent pests from entering facility. Doors to exterior shall have self closing devices. Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Openings to the outside shall be tight fitting and self-closing. Corrected, employee closed door after taking trash out. Per manager, a work order for self closing device part had been created.
- Floors properly constructed, clean, drained
1) Cardboard boxes in front of fryers were used as floor mats. Do not use cardboard as mats. 2) Floor in kitchen center island has pooling water due to island water discharge. Maintain clean and dry. 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 that are water-flushed for cleaning or that receive discharges of water or other fluid waste from equipment or in areas where pressure spray methods for cleaning equipment are used shall be constructed of sealed concrete, terazzo, ceramic tile or similar materials, and shall be graded to drain. Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Bottom of exterior freezer wall is corroded and in disrepair. Fix wall to provide smooth, easily cleanable surface. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
|
8/7/2013 | Routine | 84 |
Restaurant representatives - add corrected or new information about Hardee's # 1501142, 5515 South Adams St, Bartonville, IL »