HACCP: Discussed and provided information on Hand Washing.
Hot foods hot, cold foods cold, frozen foods frozen.
Kitchen was not in operation at time of inspection.
- Food protection during storage, prepartion, display, service, transportation
Cases of cookies were observed open on bottom left shelf of walk in freezer. Keep covered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Walls, ceilings, and attached equipment, properly constructed, clean
Interior wall by door of beer walk in cooler and Hot Stuff Pizza sign were found to be soiled. Clean and sanitize on a routine basis.
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9/29/2015 | Routine | 97 |
HACCP: Discussed and provided information on Boil Orders.
Hot foods hot, cold foods cold, frozen foods frozen.
- Plumbing installed and maintained
Faucet at 3 compartment sink has a slow leak. Repair.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
Deli walk in cooler fan covers were found to be soiled. Clean on a routine basis.
Back of Hot Stuff Pizza sign was found to be soiled. Clean on a routine basis.
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3/18/2015 | Routine | 98 |
HACCP: Provided Toxic haccp sheet Sanitizer used is Quats All frozen food was frozen,
- Food contact surfaces designed, constructed, maintained, installed, located.
The bottom of the microwave is cracked, thus leaving a edge where it may cause difficulty cleaning and sanitizing effect.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: Door tracks of the blue bunny ice cream unit and the shelving under the coffee makers.
Clean and maintain clean non-food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall in the dish room where the soap dispenser is has the top surface torn off thus exposing an absorbent material.
Resurface or other wise repair this area to prevent absorption.
Concrete or pumice blocks used for interior wall construction in walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be finished and sealed to provide an easily cleanable surface.
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11/26/2014 | Routine | 96 |
HACCP: Discussed proper use of toxic items. Orange force is not approved for food contact areas or for sanitizing. Ensure that the appropriate sanitizer is utilized for the cleaning and sanitizing of food contact surfaces. Provided Toxic item HACCP bulletin.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Food protection during storage, prepartion, display, service, transportation
Various food containers/boxes were found uncovered in the walk in freezer.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
Cut up cardboard is being used as a liner in the back food storage walk in cooler.
Remove the cut up cardboard to allow for air to properly circulate in the cooler as well as to ensure that smooth, easily cleanable, non absorbent materials are used for food contact storage areas.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) A cardboard lid is being used for equipment storage in the food prep area. 2) A towel is being used at the popcorn machine for the storage of items.
Remove the cardboard items and replace with plastic or other smooth, easily cleanable, nonabsorbent items.
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.
- Thermometers, gauges, test kits provided
There were no test strips present to test the concentration of the sanitizer.
Provide test strips.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Non-food contact surfaces clean
The silver container with the extra thermometer is soiled. The fans in the cooking area are soiled. The cookie holder at the self serve food area is soiled. The fans in the food prep area are soiled. The storage cart in the walk in cooler is soiled. The storage racks in the customer walk in cooler with Aquafina, Lipton and Ocean Spray are heavily soiled. The tracks of the blue bunny cooler are soiled.
Clean and sanitize all non food contact surfaces routinely.
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.
- Single service items properly stored, handled, dispensed
Paper towels were found stored on the floor of the back storage room.
Ensure all single service articles are elevated and stored properly.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
The outside dumpster was found open upon arrival at inspection.
Corrected
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the customer walk in cooler and the back walk in cooler are soiled. The walls in the customer walk in cooler are soiled.
Clean all walls and attached equipment routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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6/17/2014 | Routine | 89 |
HACCP: Proper sanitizer concentrations, mixing and monitoring. Quat Sanitizer: 400 ppm
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Card board is being used as mats on wire racks in walk in cooler. Do not use cardboard. Use only non-absorbant materials for all food non-food contact surfaces.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walk in cooler ceiling vent units have some dust accumulation. Clean as often as needed to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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9/5/2013 | Routine | 98 |
HACCP: Hand sink use. QUAT 200 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cheese, bacon, pizzas, are not labeled with date 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.
Corrected by education.
- No Certified Manager Present
Per employee, t(ook refresher course. Waiting for new certiface to come.
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2/15/2013 | Routine | 95 |
HACCP: Glove use quat used as sanitizer.
- Original container, properly labeled, consumer advisory
Pre-packaged foods such as blueberry muffins and cookies not labeled.
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
- Foods handled with minimal manual contact
Employee touched ready to eat buns with bare hands.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Critical: Hands washed, good hygienic practices (observed).
Employee put on gloves without washing hands first.
Food service employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation which includes working with: exposed food, clean equipment and utensils, unwrapped single-service articles, and after any type of activity that contaminates the hands.
Corrected by education.
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8/3/2012 | Routine | 92 |
HACCP:Use of Handsinks- Please use handsinks for handwashing only. No Dumping!
Due to CDP error, please see paper file for signatures.
- Food contact surfaces designed, constructed, maintained, installed, located.
Plastic containers used to heat meat are stained and extremely melted.
Replace containers with ones that are smooth, easily cleanable, non-absorbant, and can withstand being microwaved.
- Food contact surfaces of equipment and utensils clean
Ice dispensers on sada machines heavily soiled with white build up.
- Single service items properly stored, handled, dispensed
Box of single use cups stored on floor of walk in cooler.
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2/27/2012 | Routine | 95 |
HACCP: Labeling of toxic spray bottles
- Non-food contact surfaces clean
Shelves in back dish room soiled.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in dish room peeling paint and becoming in disrepair.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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11/22/2011 | Routine | 98 |
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