HACCP Store handle of ice scoop with handle extended up and out of ice.
Chlorine sanitizing bucket concentration: 150 ppm
Frozen foods are frozen.
- In-use food dispensing utensils properly stored.
Handle of ice scoop found buried in ice. Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
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9/25/2015 | Routine | 99 |
HACCP Store all toxic items in chemical storage area,.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen. No violation noted during this evaluation. | 6/29/2015 | Routine | 100 |
HACCP. Reviewed boil order procedures.
Chlorine sanitizing bucket concentration: 200 ppm
Frozen foods are frozen.
- In-use food dispensing utensils properly stored.
Handle of ice scoop found buried in the ice. Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
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3/25/2015 | Routine | 99 |
Frozen foods frozen Bleach sanitizer used. HACCP - written information on handwashing given. No violation noted during this evaluation. | 7/1/2014 | Routine | 100 |
HACCP: Discussed and reviewed proper boil order procedures.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen. No violation noted during this evaluation. | 3/26/2014 | Routine | 100 |
HACCP - Discussed cleaning and sanitizing of food contact surfaces. Sanitizer chlorine
- Original container, properly labeled, consumer advisory
Observed 3 tubs of "barbeque" on top shelf in walk in coler not proper
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in walk in cooler rusted and peeling. Resurface or replace shelving. Exposed moldy wood utilized as shelving liner in walk in cooler (top shelf holding tubs of barbeque). Duct tape utilized to repair inside of microwave. Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods. Remove bare wood, remove duct tape, repair or replace microwave.
- Food contact surfaces of equipment and utensils clean
Toppings lids soiled. Condiment bin (containing sweeteners) soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving storing syrup and other products soiled with debris. Gaskets on doors of refrigerated areas of Taylor machines soiled. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Handsink is detaching from wall. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Secure handsink to walland remove gap.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Trash can by wire shelf filled. Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled. Provide a routine cleaning.
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8/8/2013 | Routine | 90 |
HACCP DISCUSSION: FOOD TEMPERATURE No violation noted during this evaluation. | 3/28/2013 | Routine | 100 |
HACCP DISCUSSION: SANITIZING CONCENTRATION
- Critical: Toxic items labeled and used properly
Concentration of chlorine sanitizer in bucket was over 200ppm. Ensure concentration at between 100 to 200ppm in buckets always with the use of test strip.
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7/3/2012 | Routine | 95 |
HACCP DISCUSSION: HAND WASHING AFTER COLLECTING MONEY
- Critical: Foods properly cooled
Unlabeled container of portioned dressings in the refrigerator. 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. Corrected by education.
- Critical: Hands washed, good hygienic practices (observed).
Observed employee feeling up a bucket for slush in a mop sink. Ensure the use of prep sink or 3-compartment sink for such purpose, and not any other sink. Corrected by education.
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3/30/2012 | Routine | 90 |
HACCP: Discussed employee's personal hygiene. Chlorine used as sanitizer. No violation observed. No violation noted during this evaluation. | 9/27/2011 | Routine | 100 |
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