HACCP - Discussed and provided written information on proper cooling.
Sanitizer - quats - buckets, 3 bay sink
- heat dish machine
Frozen foods were frozen.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Clean and sanitzie food contact surfaces.
- Storage/handling of clean equipment, utensils
Utensils stored in bins multidirectional.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer. Stored utensils with handles in same direction.
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11/3/2015 | Routine | 97 |
HACCP - Discussed and provided written information on general food storage.
Sanitizer - dish machine - heat
- 3 bay sink, buckets
Frozen foods were frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of 2 door True cooler.
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. Repair or replace gasket.
- Wiping cloths clean, used properly, stored
Wet wiping cloths on counters in several locations.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet wiping cloths in sanitizing solution.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Soiled shelving in walk in cooler. Soiled shelving in 2 door True cooler. Soiled milk cooler on skilled unit. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled can rack. Soiled gaskets on door of refrigerators on units 100 and 200. Clean and sanitize non food contact surfaces.
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7/7/2015 | Routine | 95 |
HACCP - Discussed and provided written information on Food handler training.
Sanitizer - bucket, spray bottle, 3 bay sink - quats
- dishmachine - heat
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on 2 door True cooler.
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. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Compressor fan covers in walk in cooler soiled with debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled utensil drawer and soiled shelving in cabinets (400 unit). Soiled gasket on door of refrigerator (100 unit). Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Valves/spigot leaks on 2 bay sink (Manor unit).
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair or replace valves/spigot to remove leak.
- Walls, ceilings, and attached equipment, properly constructed, clean
.2 bay food preparation sink pulling away from wall creating opening.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable. Caulk and seal equipment at wall junctures.
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2/10/2015 | Routine | 94 |
HACCP = food handler training information
Quat sanitizer = between 200-400ppm
Dish machine final rinse temp = 181 degrees F
All food handlers, who do not currently have their food service sanitation manager certification, are required to take a 2 hour online training course by January 1, 2016 (for "non-restaurant" locations). The courses offered can be found on our website, www.pcchd.org On the right side of the screen, under "recently updated pages" click on "food protection program". This will take you to the page where all courses are listed and frequently asked questions. Once each employee is trained, print out the certification and have it available for inspections starting in 2016.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket on the right door of the True cooler in the Hawthorn kitchen is torn. Maintain all non-food contact surfaces in good repair. Replace the gasket.
- Wiping cloths clean, used properly, stored
1) A wet wiping cloth is found in the hand sink across from the dish machine in the Hawthorn kitchen. 2) A wet wiping cloth is found on the dish racks across from the dish machine in the Hawthorn kitchen. All wet wiping cloths shall be stored in a sanitizing solution between uses. Relocate these wiping cloths.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels are missing from the hand sink in the 300 Hall kitchen. Maintain paper towels at all hand sinks at all times. Replace the paper towels.
- Floors properly constructed, clean, drained
The floor in the back storage room outside the walk-in cooler, the paint is chipped. Maintain all floors so they are smooth, easily cleanable and in good repair. Resurface the floor in this area.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The vent hood above the dish machine in the Hawthorn kitchen is rusting and soiled. 2) The fan cover on the ceiling of the True cooler in Manor Court is soiled. Maintain all attached ceiling equipment so they are smooth, easily cleanable, clean and in good repair. Clean and repair/resurface this area.
- Lighting provided as required. Fixtures shielded
1) The light in the True cooler in the Hawthorn kitchen is burnt-out. 2) The light in the True cooler in Manor court is burnt-out. Maintain adequate lighting. Replace these bulbs.
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10/21/2014 | Routine | 93 |
HACCP: Provide wiping cloth haccp sheet Sanitizer used is Quats. Dish machine uses High temp.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following food items are not labeled with a discard date: Tomato, ham salad and turkey breast.
Provided a 7 day discard date on potentially hazards foods with day one being the perpetration day.
Corrected by education and provided date marking haccp.
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.
- Thermometers, gauges, test kits provided
Machine line mounted thermometer was not reading properly of a minimum of 180 degrees F. at the final rinse/sanitize temperature.
Manager has called for the machine to be serviced. Internal temperature was taken with metal stem thermometer and max temp reached at the point of contact with dishes was 162 degrees F.
Machine or water line mounted numerically scaled indicating thermometers accurate to +/- 3 degrees F. shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold.
- Single service items properly stored, handled, dispensed
In the restroom of the manager's office there is a storage rack with single-service articles are kept.
Single-service articles shall not be stored in toilet rooms or vestibules.
- Walls, ceilings, and attached equipment, properly constructed, clean
The base board wall coving is missing under the 3-compartment sink.
Provide the base board wall coving.
Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall maintained in good repair.
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6/16/2014 | Routine | 92 |
HACCP: Discussed date marking
Sanitizer used Quats for 3-compartment sink and wiping cloth buckets Dish machine use high temp.
- Critical: Wholesome, sound condition
Orange's were found to be moldy in the orange bin.
Corrected by removing the molded oranges.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
- Thermometers provided and conspicuously placed
1) No thermometer in the cooler in hall 100. 2) The thermometer in the walk in cooler does not seem to be working,
Supply working thermometer which are to be kept in the warmest part of all coolers.
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.
- In-use food dispensing utensils properly stored.
The ice scoop was being stored with the handle touching the ice. The ice machine was located in the mantor court hall 400.
Corrected by putting the scoop so that handle was not longer touching the ice and extended out of the ice to the user.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: Cabinet and cabinet drawers of the hall kitchens number 400, 100 and snack shop area, the grey bin which stores the green lids in the kitchen, the top of the dish machine and the lids of the dry noodles in the dry storage area.
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.
- Storage/handling of clean equipment, utensils
Silverware, plastic silverware, thermometers and other equipment being stored in the kitchen supervisor restroom.
Remove the utensils and any food equipment from there and do not keep them in toilet rooms or vestibules.
Food equipment and utensils shall not be stored in toilet rooms or vestibules.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The paper towels were out at the hand sink located next to the eye washing station in the kitchen.
Corrected by supplying paper towels at that hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- No Certified Manager Present
No certified employee on staff at the time of food preparations.
There is a certified person named Kimberly however she was not present today.Kitchen supervisor has taken the class but is waiting on the certificate.
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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2/25/2014 | Routine | 89 |
HACCP Discussed proper sanitizer concentration and the correct use of test strips.
Corrected Quat sanitizing bucket concentration: 200 ppm
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. interior ceilings of all microwaves, 2. Interior panel of ice machine.
Routinely clean interior surfaces of microwaves and panel of ice machine.
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.
- Critical: Toxic items labeled and used properly
Sanitizer bucket concentration exceeds proper 200 ppm.
Follow quat sanitizer label and ensure that sanitizer concentration does not exceed 200 ppm
- No Certified Manager Present
No FSSMC certification provided.
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11/5/2013 | Routine | 94 |
HACCP: Discussed procedures for cleaning/sanitizing tables in dinning halls. First step wiping them down with a wet towel. Second floors is mopped. Third tables get a final sanitize wipe down.
Sanitizer used: Quats - 3-comp sink & wiping cloth buckets(400ppm)
High Temp. - Dish machine (180 degrees F)
Unable to attain hot holding temps. Hot food was still being prepared at this time.
- Original container, properly labeled, consumer advisory
White powder in the containers in the main prep kitchen being stored next to the milk dispenser were not labeled.
Corrected: One container had its contents discarded due to not knowing what it was. The other was labeled "sugar"
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 of equipment and utensils clean
The upper interior of all microwaves in the dinning halls were soiled.
Keep an eye on them to make sure they are cleaned and sanitized as often as possible. It is understood this is difficult because residents can use them independently.
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.
- Floors properly constructed, clean, drained
The floor under/behind the cooking equipment is soiled.
Clean and maintain clean floors. Routinely pull equipment out to clean under and behind.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
Manager did not have an up to date food service sanitisation certificate at this time. She stated she has taken the refresher and is waiting on the certificate.
Keep the paper that shows you have completed the class at the establishment until you receive a new up to date certificate.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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8/6/2013 | Routine | 96 |
HACCP: Sanitizer use was discussed.
Final rinse temperature of dish machine: 181 degrees F
Quat: 400 ppm
- Food protection during storage, prepartion, display, service, transportation
A cambro of rice in the dry storage room was not covered.
- Food contact surfaces of equipment and utensils clean
1. The top of the microwave in the 100 Satellite kitchen is soiled.
2. The ice machine near the skilled nursing satellite kitchen has excessive lime build-up.
Clean and maintain clean.
- Storage/handling of clean equipment, utensils
Utensils at the Skilled nursing satellite kitchen are stored multi-directional.
Store utensils with the handles facing the same direction.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1. There was no soap at the hand sink by the dish machine in the main kitchen.
2. There were no paper towels at the handsink in the 100 Satellite kitchen.
Provide soap and paper towels at all hand sinks at all times to promote hand washing.
- Floors properly constructed, clean, drained
There was a sausage link on the floor of the dry storage room.
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2/19/2013 | Routine | 92 |
Note: In addition to the main prep kitchen, there are 4 dining hall sites (satellites) i.e. Assisted Living, 100 Hall, 200 Hall, and Alzheimer's, and 1 one other satellite, i.e. Manor Court, are under the Hawthorne food or drink license.
- Thermometers provided and conspicuously placed
No thermometer was found in refrigerator in Assisted Living Hall. 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 conspicuous, accurate thermometer in this refrigerator.
- Thermometers, gauges, test kits provided
Temperature gauge for dish machine in main kitchen does not appear to be working properly (test paper registered proper temperature attained while machine temperature gauge only register165 degrees to 170 degrees F). Provide accurate temperature gauge on dish machine.
- Food contact surfaces of equipment and utensils clean
Interior of refrigerators in Alzheimer's and 100 Hall are excessively soiled. Maintain food contact surfaces clean and sanitary. Clean and maintain interior of refrigerators clean.
- Single service items properly stored, handled, dispensed
Plastic tableware in storage area of main kitchen was uncovered. Store tableware in protected manner, i.e. coverd.
- Critical: Hand washing sinks installed, located, accessible
Pan lids were found blocking the handsinks in all four dining halls(satellites). Lavatories shall be accessible to employees at all times. Remove obstacles from handsinks and maintain sinks clear at all times. Note: Discussed with kitchen managers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink in Manor Court was excessively soiled. Handsink in Alzheimer's hall has excessive scale build-up and faucet is dripping. Maintain handsinks clean and in good repair.
- Floors properly constructed, clean, drained
Grout lines are deep in dish machine area of main kitchen. Eliminate deep grout lines which can trap soil and water.
Flooring is excessively soiled along walls and by wheels of equipment in Manor court. Clean and maintain flooring clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baseboard is pulling away from wall in storage area of main kitchen and gap exists between wall and counter tops in dining halls. Repair baseboards. Eliminate gaps between wall and counter tops.
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11/12/2012 | Routine | 87 |
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