HACCP: Discussed maintaining kitchen closed, only authorized staff/employee's allowed in the kitchen.
Chlorine bleach is the sanitizer used in the establishment.
Frozen foods are frozen.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
There is no three compartment sink on the premises. It is a satellite delivery area. Discussed setting up a 3 compartment basin temporary set up to wash, rinse and sanitize the utensils in the facility. The equipment is sent back to the PCCEO office.
A sink with no fewer than three compartments shall be provided and used for manual washing, rinsing and sanitizing of utensils and equipment.
Dump all wastewater into the mop sink or other approved sink, not the hand wash sink.
- Critical: Hand washing sinks installed, located, accessible
Crate with ice and milk stored in the hand wash sink.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There was no hand soap available at the time of inspection.
Dish soap was temporarily approved for use, was in cabinet under sink.
A supply of soap shall be available at each lavatory.
- Floors properly constructed, clean, drained
The floors under and around the stove are soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/5/2012 | Routine | 91 |
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
HACCP: Discussed proper set up of temporary 3 compartment sink until a new one is installed.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
There is no three compartment sink on the premises. It is a satellite delivery area. Discussed setting up a 3 compartment basin temporary set up to wash, rinse and sanitize the utensils in the facility. The equipment is sent back to the PCCEO office.
A sink with no fewer than three compartments shall be provided and used for manual washing, rinsing and sanitizing of utensils and equipment.
- Food contact surfaces of equipment and utensils clean
Interior of the microwave is soiled. The interior of the Hotpoint cooler is soiled.
Clean and sanitize routinely.
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.
- Plumbing installed and maintained
There is a leak at the hand wash sink faucet.
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
The hand wash sink is soiled.
Maintain the hand wash sink clean and sanitized routinely.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
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5/2/2012 | Routine | 93 |
HACCP: Discussed proper glove use. Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves. Gloves used to handle ready-to-eat food, shall be single-use gloves (used for only one task). Single-use gloves shall be discarded when damaged or soiled or when interruptions occur in operations.
Chlorine bleach is the sanitizer used in the facility.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
There is no three compartment sink on the premises. It is a satellite delivery area. Discussed setting up a 3 compartment basin temporary set up to wash, rinse and sanitize the utensils in the facility. The equipment is sent back to the PCCEO office.
A sink with no fewer than three compartments shall be provided and used for manual washing, rinsing and sanitizing of utensils and equipment.
- Thermometers, gauges, test kits provided
There are no test strips present in the facility.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Single service items properly stored, handled, dispensed
Serving trays are buy stored with food contact surface exposed.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sink is soiled.
Clean and sanitize the hand wash sink routinely.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- No Certified Manager Present
Sondra Malott is the new food manager. She is awaiting her results from her recent food manager exam.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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1/25/2012 | Routine | 94 |
HACCP: Discussed proper and frequent testy of sanitizer.
Chlorine bleach is the sanitizer used in the facility.
- Single service items properly stored, handled, dispensed
Single serve container box stored on the floor of the closet.
Corrected
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6/6/2011 | Routine | 99 |
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