Please note that currently there is a Pepsi soda fountain by the front counter which is not currently in use. If facility plans on using this soda fountain a hand sink will be required in this area.
HACCP: Food handler requirments
- Food protection during storage, prepartion, display, service, transportation
Found several items in cooler stored uncovered. All items in storage must be covered.
- Food contact surfaces designed, constructed, maintained, installed, located.
Found cutting board and make table board stained, grooved and worn. Replace or repair cutting boards. Food contact surfaces shall be easily cleanable and in good repair.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found duct tape on cleaver on main cook line. Duct tape is not easily cleanable.
Non food contact surfaces shall be easily cleanable.
- Non-food contact surfaces clean
Non food contact surface cleaning: found food debris on handles to the cooling units, found black mildew on the caulk line behind the three compartment sink, please dust and clean all shelves in kitchen area. Non food contact surfaces shall be clean.
- Plumbing installed and maintained
Excess of sewage smell noted in the back corner of the buffet area. Please make sure all unused plumbing is capped off so that sewer gas does not come into building.
Found aerator to the hand sink for the main cook line clogged. Please clean aerator. Plumbing must be maintained.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found excess of grease on the side of the hood and wall close to the entry door to the kitchen. Walls shall be clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Found excess of unused equipment in old buffet area. Remove old unused equipment.
|
1/29/2016 | Final | |
See attached file
- Food protection during storage, prepartion, display, service, transportation
See attached file
- Walls, ceilings, and attached equipment, properly constructed, clean
See attached file
- Critical: Toxic items labeled and used properly
See attached file
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
See attached file
|
12/17/2015 | Routine | 91 |
HACCP: Handwashing Cl- sanitizer is used in the establishment Frozen items were stored frozen
- Original container, properly labeled, consumer advisory
Containers of cooked crab rangoon/wontons and fried pieces of meat observed cooling in white fridge in kitchen with no date/time of cooling.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
Multiple foods stored throughout establishment without a lid or covering, including: diced broccoli, mushrooms, lettuce, and cabbage in the walk in cooler and containers of crab rangoon and fried foods in the white fridge in the kitchen and large bag of opened rice in prep room. Provide lid or covering. Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Floors properly constructed, clean, drained
Floor of walk in freezer is soiled. Clean floor.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in the men's and women's restrooms are soiled. Clean vents.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excess items, particularly in buffet area, are stored throughout establishment that are not used on a day to day basis for business. Remove excess items.
|
8/31/2015 | Routine | 94 |
HACCP: Food protection.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
- Food protection during storage, prepartion, display, service, transportation
Multiple foods stored throughout establishment with no lid or covering, including chopped vegetables, sauces, and individual salads in the white fridge in the kitchen and various chopped vegetables in the walk in cooler. Provide lid or covering. Frozen foods stored directly on floor of walk in freezer. Elevate. Spices stored next to cook line are not covered in between use. Provide covering.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Hand sink in men's restroom is pulling away from the wall. Reseal hand sink to wall. Foil used as a surface on freezer next to cook line and on stove at cook line. Remove foil and provide an easily cleanable, smooth, and nonabsorbent surface.
- Food contact surfaces of equipment and utensils clean
Interior of GE microwave is soiled. Prep table interior at cook line is soiled. Containers holding spices at the cookline are soiled. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in men's and women's restrooms are soiled. Clean vents.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excess items not used on a day to day basis are stored in the buffet area. Buffet is no longer used. Remove all items that are not used on a regular basis to decrease attraction of potential pests.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
|
4/14/2015 | Routine | 93 |
HACCP: Provided cooling haccp sheet. discussed labeling of cooling items.
All frozen food was frozen.
Sanitizer used is Chlorine.
- Food protection during storage, prepartion, display, service, transportation
Food items in the walk in cooler observed not to be covered or other wise protected: Cut onion, lettuce and wet noodles.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: Interior of the microwave and the bottom of the prep cooler.
Clean and maintain clean all food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Employee restroom has a sewer odor to it.
Toilet facilities, including vestibules, if present, shall be kept clean and in good repair and free of objectionable odors.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
The area where the buffet and the employee restroom is cluttered.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
|
12/17/2014 | Routine | 93 |
HACCP: Discussed and provided date marking haccp sheet,
Sanitizer used is Chlorine
All frozen food was frozen.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces clean
The range oven top and side are heavily 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There is a strong sewer odor in the employee restroom and at the hand sink which is no longer used at the bar area.
Recommend flushing the floor drains and if that does not work consult a plumber.
Toilet facilities, including vestibules, if present, shall be kept clean and in good repair and free of objectionable odors.
- Critical: Toxic items labeled and used properly
Wiping cloth solution was over 200ppm.
Corrected by making a new sanitizer bucket for the wiping clothes which was measured at 100ppm.
Sanitizer for wiping cloth buckets can be between 100 and 200 ppm.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
|
9/4/2014 | Routine | 88 |
HACCP: Replace sauces and spices next to woks on a routine basis or as often as necessary to maintain clean containers without excessive food debris build up.
Cl- sanitizer used in the establishment.
Frozen foods were stored frozen.
- Original container, properly labeled, consumer advisory
1). Large bin of white rice cooling in the walk-in cooler with no time of cooling labeled. Various fried foods (eggrolls, chicken) cooling in the white fridge in the kitchen with no time of cooling labeled. Correct by labeling time of cooling. 2). Various spices stored on a small table next to the woks in the kitchen were not labeled with common name of spice or sauce. Correct by labeling all spices/sauces that are removed from original container.
- Critical: Foods properly cooled
Large pan of brown rice and steel pan of cooked beef were being cooled on the counter at room temperature. Both items were at approximately 120 degrees F and had been "cooling" since 2:30 pm. Corrected by moving items into the walk-in cooler to finish cooling process. Note: Items were properly date marked and timed.
Cool large volumes of potentially hazardous foods rapidly, utilizing such methods as limiting the depth of the food to 4 inches or less, agitation, quick chilling or water circulation external to the food container.
- Food protection during storage, prepartion, display, service, transportation
1) Bags of flour and bags of rice stored in three compartment sink room are left open with no covering. 2) Chopped veggies, cooked noodles, and other foods in the walk-in cooler are stored with no covering. 3) Various sauces and spices in containers next to woks are stored with no lid or covering.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: interior of the kitchen microwave, knives stored on cutting boards in the 3 compartment sink room, cutting boards in the three compartment sink room, small sauce/spice stand next to woks in kitchen, shelves in the walk-in cooler, shelves in the white fridge in the kitchen, interior of the hot holding table, fryers in the kitchen, sauce/spice bottles and bowls next to woks. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Single service articles not re-used
Several plastic to-go bags and single-use containers are re-used throughout facility. Discontinue re-use of single-service items.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
Floors soiled throughout kitchen beneath equipment, in corners, and in hard to reach areas. Clean floors routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
1). Vents in both restrooms are soiled. Clean routinely. 2). Ceiling tiles in areas throughout kitchen are chipped and/or missing. Repair or replace.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
6/5/2014 | Routine | 86 |
On December 18, 2013, I visited the establishment for an inspection. A note was attached to the door that stated. "Closed due to personal injury". After returning to the Health Department, I called the number listed for the owner and the number listed for the establishment. Both numbers are forwarded to a voicemail recording that says, "We are closed due to personal injury until further notice." This information was documented in the establishment's file. A picture of the posted sign has been attached to the inspection report. Also, the information was relayed to Kaylee Halberg, the sanitarian of that area, and Asst. Director Carey Panier. MS
No violation noted during this evaluation. | 12/20/2013 | Consultation | |
HACCP.- Discussed back door being tight-fitting.
- In-use food dispensing utensils properly stored.
Handle of utensil used to dispense MSG is laying in the food. Store all dispensing utensils with their handle extended up to prevent potential contamination. Store utensils properly.
- Critical: Hands washed, good hygienic practices (observed).
Personal food items held above foods for sale in the walkin. All personal items shall be stored below and physically separate from other foods. Store foods properly.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cloth towel laying on rice in hot holding unit. All food-contact surfaces must be non-absorbent. Remove towel.
- Critical: Sanitizing concentration
No concentration of sanitizer in bleach bucket. Clean and sanitize all food-contact surfaces with 100-200 ppm bleach. Use proper concentration.
- Food contact surfaces of equipment and utensils clean
The shelf near the rice cooker is extremely soiled. Maintain all food-contact surfaces clean. Clean shelf.
- Non-food contact surfaces clean
Gaskets of reachin cooler by grill extremely soiled. Maintain all non-food contact surfaces clean. Clean gaskets.
- Single service articles not re-used
Several containers and grocery store bags reused throughout facility. Reuse of single service articles is prohibited. Provide food-grade containers.
- Floors properly constructed, clean, drained
Floors soiled throuhout facility. Maintain all floors clean. Clean floors.
|
8/8/2013 | Routine | 82 |
HACCP.- Discussed personal food item storage throughout facility. Do not store personal items on-site, and if small items are kept, they must be below and physically sepaerate from foods for sale, and be marked "personal".
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Rice labeled 3/20 was found in the True cooler. 2) 3 Buckets of rice were found at 67 degrees F stored in the dining area storage. 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. Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Note: Owner states that buckets of rice are saved for the birds when not used. Items corrected
- In-use food dispensing utensils properly stored.
Rice dispensing utensils stored soiled in a container of water. Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry. Clean utensils and used one of the stated methods for holding utensils.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Absorbent paper is used as labels laying in the food, and to cover food. 2) The shelving in the reach in cooler by grill is rusted. Maintain all food-contact surfaces smooth, non-absorbent, easily cleanable. Remove paper and cover food with non-absorbent surface. Paint, seal or replace rusted shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket of the True cooler is torn. Maintain all non-food contact surfaces smooth, easily cleanable, and non-absorbent. Repair gasket.
- Food contact surfaces of equipment and utensils clean
The following food-contact surfaces are soiled: walkin shelvin, rice cooker, shelf near grill and reach in cooler by grill interior. Maintain all food-contact surfaces clean. Clean and sanitize stated food-contact surfaces.
- Non-food contact surfaces clean
The gaskets of the reachin cooler by grill is soiled. Maintain all non-food contact surfaces clean. Clean gaskets.
- Single service articles not re-used
Several plastic bags and other single-service containers are reused throughout the facility. Reuse of single service articles is prohibited. Provide food-grade containers and do not reuse single-service articles.
- Critical: Hand washing sinks installed, located, accessible
Handwash sink in kitchen by walk-in freezer soiled. Lavatories shall be accessible to employees at all times. Clean and sanitize handsink and use for handwashing only. Note: Handsink cleaned, item corrected.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The employee restroom door was propped open upon inspection with a strong sewer odor coming from it. Toilet room doors shall be kept closed at all times except during cleaning or maintenance. Keep doors closed and remove odor.
- Critical: Outer openings protected from insects, rodent proof
The back door is not tight-fitting and has a large gap to the outside. Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Provide weather stripping or other means to make the door tight-fitting. Recheck on/after 4/7/13.
- Floors properly constructed, clean, drained
1) Floors throughout facility are soiled. 2) Cardboard is used on floors for absorbency. Floors, floor coverings, mats, and duckboard shall be maintained clean. Only non-absorbent material may be used in food preparation areas. Remove cardboard and clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls throughout kitchen are soiled. Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Clean all walls, ceilings and attached equipment.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Several unnecessary items are stored throughout the facility. Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. Remove unused items to prevent pest harborage.
|
3/28/2013 | Routine | 73 |
HACCP: Handwashing was discussed. Chlorine wet wiping cloth solution: 200 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several items are not labeled with the date of preparation or the day the original container was opened.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Several food containers throughout the facility are open or have no covering.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
2 pairs of soiled disposable gloves were sitting on the meat slicer.
Single-use gloves shall be discarded when damaged or soiled or when interruptions occur in operations.
Corrected by education.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1. The pedals of the waste receptacles in the restrooms are in disrepair.
Provide a trash receptacle covering that does not require recontamination of clean hands to dispose of paper towels after drying hands.
- Wiping cloths clean, used properly, stored
Wet wiping cloths are being stored out of the solution in the wait staff area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
The inside of the upright freezer is soiled.
- Non-food contact surfaces clean
The following items are soiled:1. the tubs that hold bulk items, 2. gaskets of the small make table by the upright freezer, 3.side of the stove, 4.gaskets of the mini fridge in the wait staff area.
Clean and maintain clean.
- Single service articles not re-used
Plastic single-use grocery sacks are being used to cover and store food.
Provide food-grade containers to store food in.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
1. There is a leak at the faucet of the hand sink in the women's restroom.
Repair leak.
2.Excessive build up is present on the water spigot in the waitress station.
Remove build up.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The door to the men's restroom was open.
Toilet room doors shall be kept closed at all times except during cleaning or maintenance.
- Walls, ceilings, and attached equipment, properly constructed, clean
1. The swinging door entering the kitchen is soiled.
Clean and maintain clean.
2. The fan in the walkin cooler is soiled.
Clean and maintain clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
An abundance of unnecessary items are in the kitchen and storage areas.
Remove the unnecessary articles.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
|
12/11/2012 | Routine | 72 |
Restaurant representatives - add corrected or new information about Haylumoon Restaurant, 142 N. Fourth St., Chillicothe, IL »