HACCP - Discussed and provided written information on proper temperatures.
Sanitizer - chlorine
Frozen foods were frozen.
- Original container, properly labeled, consumer advisory
Observed several prepared food items in various coolers not labeled.
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. Label containers of food items with common name, date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Raw eggs on prep station at 50 degrees F.
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. Worker placed eggs in mechanical refrigeration to cool to 41 degrees F. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of 3 door and 2 door Victory coolers.
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
Internal surfaces of oven soiled. Drawer coolers under grill heavily soiled. Shelving in Challenger cooler soiled. Clean and sanitize food contact surfaces.
Escessive ice build up in Whirlpool freezer. Defrost, clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Gask.ets on doors of Whirlpool freezer and Amana refrigerator heavily soiled. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Cups, bowls, plates stored with food contact surface unprotected.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means. Store dishes inverted or provide shelving/cover.
- Single service articles not re-used
Single use containers (Rich Whip and cottage cheese) reused for food storage.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
Pipe on dishmachine leaks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair pipe to remove leak.
- Walls, ceilings, and attached equipment, properly constructed, clean
. Baffles in hood in cooks area soiled. Provide a routine cleaning.
Wall behind dish machine in disrepair.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Repair wall.
Walls in cooks area heavily soiled. Provide a routine cleaning.
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11/11/2015 | Routine | 85 |
HACCP - Discussed and provided information on proper storage of toxic items.
Sanitizer - chlorine
Note- 3 door victory freezer is not maintining proper frozen temperature holding at 20 degrees F. Owner has contacted serviceman for repairs.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Raw eggs stored on counter by grill at 72 degrees F.
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. Store eggs in mechanical refrigeration or in ice to maintain proper cold temperature. Worker discarded eggs. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in 2 door Victory cooler in dish area.
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. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of 2 door Victory cooler in dish area.
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
Observed wet wiping cloths on counter at wait station.
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 when not in use.
- Food contact surfaces of equipment and utensils clean
Interior surfaces of microwave oven soied. Interior surfaces of oven soiled. PVC diverter on ice machine heavily soiled. Interior shelving of 2 door cooler in cooks area heavily soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Gaskets on doors of Amana refrigerator soiled. Soled gaskets on doors of 3 door Victory freezer. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Dishes above stove unprotected.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means. Invert or cover dishes.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls, ceiling, and fixtures in cook's area heavily soiled/coated with dust and oil.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
- Critical: Toxic items properly stored
Lighter for stove/oven stored on shelf with bread items.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles. Store toxic items separately from food items. Worker placed toxic item on lower, separate shelf. Corrected.
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7/20/2015 | Routine | 81 |
HACCP Discussed and provided written information for Food Handeler Training and Discussed and provided a written hand out for Certification.
No Food Service Safety Manager at facility.
Section 750.570, addition of food handler training requirement under Subpart C: Personnel
Chlorine sanitizer bucket.
Dishmachine Chlorine
Frozen foods frozen.
- In-use food dispensing utensils properly stored.
Scoop handle found in skillet mix in bottom cooler drawer under grill.
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.
Correct by storing handle of scoop out of food products.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on Victory cooler, Amana refrigerator/freezer, Victory freezer. 2) Cabinet in dish wash area in great disrepair.
All non food contact surfaces to be maintained clean, sanitized. and in good repair.
Correct by replacing torn gaskets. Correct by repairing or replacing cabinet in dish wash area.
- Critical: Sanitizing concentration
Dishwasher Chlorine sanitizer not dispensing sanitizer at correct level.
Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer's specifications for time and concentration for machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization.
Corrected.
- Food contact surfaces of equipment and utensils clean
Amana Refrigerator/Freezer botom shelf soiled.
All food contact surfaces to be maintined clean and sanitized.
Clean and sanitize cooler shelves.
- Non-food contact surfaces clean
Dish cart next to stove soiled.
All non food contact surfaces to be maintained clean and sanitized.
Clean and sanitize dish cart.
- Storage/handling of clean equipment, utensils
Plates above and next to stove stored upright without a protective covering.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
Place protective covering over clean dishes.
- Plumbing installed and maintained
Dishwasher leaking at drain on front side of machine.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair leak.
- Critical: Presence of insects/rodents. Animals prohibited
Rodent droppings found in cabinet located next to dishwasher.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Provide professional pest control services and receipt showing evidence of professional pest control services on next visit.
Correct by 3/30/2015. A recheck will be conducted on or after 3/30/2015 and recheck fees will be assessed for all inspections.
- No Certified Manager Present
No Food Service Safety Manager present.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Provide State of Illinois certified Food Safety Sanitiation Manager.
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3/18/2015 | Routine | 85 |
HACCP Store all personal beverages in designated employee dining area which is separate from food preparation areas.
Chlorine sanitizing bucket concentration: 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal drinks found in numerous locations on food contact surfaces and near food utensils throughout kitchen.
Store all employee beverages in designated employee dining area. Corrected by education.
Employees shall consume food only in designated dining areas.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. steam table cutting board, 2. nozzle of hot chocolate machine.
Wash, rinse, and sanitize all food contact surfaces.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. exterior of grill and fryers, 2. exterior of microwave ovens, 3. interior panel of ice machine.
Thoroughly wash and 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.
- Floors properly constructed, clean, drained
Flooring in kitchen has chipped and peeling tile.
Replace or repair flooring.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in kitchen have chipped and peeling paint.
Refinish and clean walls.
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.
- Lighting provided as required. Fixtures shielded
Light bulbs in kitchen are not shielded.
Provide shielding for lights.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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12/8/2014 | Routine | 89 |
HACCP: Discussed proper hygienic practices. A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks in are heavily rusted/in disrepair in the following areas r: 1) Victory cooler in dish machine room, 2) interior bottom of Victory Freezer in wait staff area, 3) interior of the racks in the Victory cooler in dish machine room, 4)interior bottom of Victory freezer in kitchen/wait staff area, 5) interior of Challenger cooler in cooking area.
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 designed, constructed, maintained, installed, located.
1) The brown cabinets in the dish wash machine room are in disrepair. 2) There is a missing drawer face in the dish wash room.
Repair and replace the broken areas. Resurface the shelving. Provide smooth, easily cleanable, nonabsorbent surfaces.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
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.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
A towel is being utilized to 'prevent' the flow of water from splashing in the dish machine.
Repair the dish machine.
Chemicals for sanitization purposes shall be automatically dispensed in machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization.
- Critical: Sanitizing concentration
The dish machine was not providing appropriate concentration of sanitizer.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior baffle of ice machine, 2) interior of the victory cooler in the kitchen is soiled, 3) initerior of 3 door victory, 4) interior of the hot chocolate machine.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Plumbing installed and maintained
1) The hoses for condensate at the air conditioning and the GE cooler are draining to the floor. 2) There is a leak from the men's urinal p trap.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
- Floors properly constructed, clean, drained
The floor base boards along the walls in the kitchen prep area are in disrepair or missing. The floor under equipment in the cooking area is soiled. The floor under the storage coolers/freezers. There are many missing or cracked/broken tiles.
Clean all floors and maintain in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the kitchen behind stove and griddle are soiled. The ceiling vents throughout are soiled. The fans attached to the wall in the kitchen are heavily soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
There is no light shield above the three compartment sink.
Provide a light shield for the lights above the sink.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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8/25/2014 | Routine | 85 |
HACCP: Discussed proper date marking procedures. Provided HACCP bulletin regarding Date Marking.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the single rack, low temperature dish machine. Chlorine bleach is also the sanitizer used in the sanitizing buckets.
Millers Steam cleaning provides hood and exhaust cleaning services. The pest control operator is Superior Pest Control operators.
- Original container, properly labeled, consumer advisory
There was no time on the cooling chili or the cooling mashed potatoes.
Discussed proper cooling procedures and ensuring that the time is placed on foods. Provided a HACCP bulletin.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
Box of coffee stored on the floor behind the coffee machine.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks in the following areas are heavily rusted/in disrepair: 1) Victory cooler in dish machine room, 2) interior bottom of Victory Freezer in wait staff area, 3) interior of the racks in the Victory cooler in dish machine room, 4)interior bottom of Victory freezer in kitchen/wait staff area, 5) interior of Challenger cooler in cooking area.
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 designed, constructed, maintained, installed, located.
1) The brown cabinets in the dish wash machine room are in disrepair. 2) Shelving in the back dining room is chipping/cracking. 3) There is a missing drawer face in the dish wash room.
Repair and replace the broken areas. Resurface the shelving. Provide smooth, easily cleanable, nonabsorbent surfaces.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
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.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
A towel is being used as a method of 'repairing and preventing' splash of the injectors into the mixing drain of the dish wash machine.
Discussed providing appropriate maintenance and repair of the dish machine to ensure that it is maintained in good repair.
Mechanical dish machines and devices shall be properly installed and maintained in good repair including the automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) #10 can opener blade, 2) white baffle of interior of ice machine, 3) interior of the Amana refrigerator, 4) interior of 3 door Victory freezer, 5) interior of hot chocolate machine.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) exterior seals of the Victory 2 door cooler, 2) interior of the brown dish wash room cabinets, 3) top exterior of 3 door Victory freezer, 4) fan by window in cooking area, 5) shelving under hot holding table.
Clean and sanitize routinely and maintain clean.
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.
- Floors properly constructed, clean, drained
1) There are many broken floor tiles throughout the establishment. 2) Coving is missing or in disrepair and there are areas with greater than 1/32" in the dining, dish machine room, cooking area and storage areas. 3) The floor under the ice machine is in disrepair.
The juncture between walls and floors shall not present an open seam of more 1/32 inch. The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used. Floors, floor coverings, mats, and duckboard shall be maintained clean. Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Missing ceiling tile is repaired with a cut up cardboard box. 2) The wall at the hand wash sink in the food preparation area is in disrepair.
Repair all walls and attached equipment with appropriate materials.
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.
- Lighting provided as required. Fixtures shielded
There are no light shields above the three compartment sink or in the food preparation area.
A light shield must be provided by the next inspection.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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3/12/2014 | Routine | 86 |
HACCP: Discussed food protection, re: providing light shields above grill in kitchen.
Quats is the sanitizer used in buckets of wiping cloths. Chlorine is used for sanitizer in dish machine.
Frozen foods were frozen.
Note: Establishment is open Mondays-Sunday from 6 am to 2 pm.
- Food contact surfaces designed, constructed, maintained, installed, located.
1. Racks in Victory cooler in dish machine room are heavily rusted. 2. Interior bottom of Victory freezer in kitchen/wait staff area is rusted.
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 designed, constructed, maintained, installed, located.
1. Door gaskets on Victory freezer in kitchen/wait staff area are torn and in disrepair. 2. Door gaskets on Victory cooler in dish machine room are torn and in disrepair. 3. Cabinet in dish machine room has missing drawer fronts and is in disrepair.
Repair or replace torn door gaskets on all mechanical refrigeration units and repair or replace cracked and missing drawers on cabinet in dish machine room.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Food contact surfaces of equipment and utensils clean
1. White lip of large ice machine has black soil build up. 2. Sharp microwave in wait staff area has soil build up. 3. Kenmore microwave above hot holding table in kitchen has soil build up.
Correct be cleaning and sanitizing all food contact surfaces as often as necessary to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
Areas of flooring throughout kitchen and dish machine room are chipped and in disrepair.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls behind hand washing sink and beneath window in kitchen are heavily soiled with grease. Clean and sanitize wall surfaces as often as necessary to avoid excessive accumulation of grease and soil.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Light shields are missing above grill in kitchen and above three compartment sink in dish machine room. Replace shields.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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12/11/2013 | Routine | 92 |
.HACCP: Discussed dented cans
Sanitizer used: Quats for wiping clothes
Chlorine for dish machine
All frozen food was frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Dozen eggs stored on counter top next to grill were at 77 degrees F.
Corrected by employee discarding eggs.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
1. Top rack of Victory cooler is rusted. 2. Door gaskets of Victory cooler are in disrepair. Repair, replace, or resurface rusted shelf and door gaskets so that they are smooth, easily cleanable, and non-absorbent.
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.
- Food contact surfaces of equipment and utensils clean
1. Racks of two-door cooler and interior of same cooler located near entrance to cooking area are soiled. 2. Ice baffle of ice machine is soiled.
Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
Fan and fan guards in dish area are dusty. 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.
- Floors properly constructed, clean, drained
Floors in various locations throughout kitchen/dish wash area are chipped and in disrepair.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind hand sink in kitchen area has heavy accumulation of grease. Clean and maintain clean all walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Lights located above 3 compartment sink in dish area and lights above grill in kitchen are not shielded. Provide shields for all lights.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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9/4/2013 | Routine | 87 |
HACCP DISCUSSION: CROSS CONTAMINATION, STRUCTURAL REPAIRS.
- In-use food dispensing utensils properly stored.
Ice scoop stored in ice in ice machine with handle in food
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty shelves in refrigerators and walk-in cooler.
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 designed, constructed, maintained, installed, located.
Cabinet in the storage area near the washing machine falling apart. Repair to serve its purpose.
- Critical: Sanitizing concentration
No sanitizer detected in a bucket of water and a towel. Ensure the use of sanitizer in cleaning surfaces. Quat sanitizer mixed.
- Wiping cloths clean, used properly, stored
Soiled wet wiping cloth placed on a surface near hot holding
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Soiled shelves in kitchen refrigerators.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
Chipping and cracking floors under tables, equipments, and utilities. Repair to provide smooth and easily cleaned
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled walls in the kitchen behind the sink area and near the window. Clean and maintain clean.
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3/14/2013 | Routine | 87 |
HACCP DISCUSSION: DATE MARKING. CHLORINE USED BY DISH WASHING MACHINE , AND QUAT USED IN BUCKET
- Critical: Foods properly cooled
Several block of cheeses wrapped in clear plastic not labeled with dates. Label all refrigerated potentially hazardous ready-to-eat food with date taken out of original package. Labeled.
- Food contact surfaces designed, constructed, maintained, installed, located.
Top rack of Victory refrigerator in the dish room is rusty
Interior bottom of Victory freezer is rusty and peeling
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 designed, constructed, maintained, installed, located.
Peeling interior surface of cabinet storing pans in the dish washing room
Torn gaskets of refrigerators
Door of Victory freezer falling apart
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Critical: Sanitizing concentration
Concentration of chlorine detected on dishes from dish washing machine was below 50ppm. Ensure chlorine concentration at between 50 to 200ppm always with the use of test strip.
Machine primed and concentration up to 50ppm.
- Wiping cloths clean, used properly, stored
Couple of wet wiping towels on counter near coffee machine.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Accumulation of meat blood on the bottom shelf of Victory refrigerator
Soiled and sticky racks kitchen refrigerator
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: top area of dish wasting machine, exposed bottom area of kitchen refrigerator
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
Improper storage of clean utensils in the drawer of cabinet in the dish washing area. Store clean utensils with handles facing the same direction for hygienic dispensing
- Single service items properly stored, handled, dispensed
Food contact surface of single serving foam plate exposed to splash from sanitizing bucket.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Floors properly constructed, clean, drained
Chipping floor tiles by the freezers and coolers. Replace or repair to provide smooth easily cleaned floor
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceiling tiles in the dish area. Replace.
Excessive accumulation of grease on kitchen walls and kitchen. Clean frequently.
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10/17/2012 | Routine | 80 |
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