GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat)
HACCP: Refrigeration temperature handout and education on temperatures
No food manager on site during time of inspection. Manager states another employee has their license but carries it with him. No food managers certificate able to be produced at the time of inspection.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Sliced deli meat was found at 49 degrees F. The deli meat was stacked high above the line of the container it was stored in in the prep cooler. According to the manager, the lid to the prep cooler is never closed during service.
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.
Corrected by education on storing all deli meat below the container line of the container the food product is stored in to keep foods below 41 degrees. Manager asked employee to remove the upper sliced deli meat and refrigerate. Sliced meat had not been held longer than 4 hours.
- Food protection during storage, prepartion, display, service, transportation
The sugar bag on the bottom metal grated shelf was found open, facing the walk-way, and exposed to potential contamination - no cover
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Correct by protecting all food products from potential contamination and closing all bags of sugar or providing a cover.
- In-use food dispensing utensils properly stored.
An ice scoop was found in the ice bin by the drive thru window with the handle touching 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.
Corrected by education and removing utensil handle from ice
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The walk-in freezer next to the back door has significant ice build up on the sides of the door, floor, and vent
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.
Correct by deicing the door, floor, and vent of the walk-in freezer
- Plumbing installed and maintained
Handsink next to the three compartment sink leaks from the faucet
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Correct by repairing all leaks
- No Certified Manager Present
No food manager available and no certification able to be produced.
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10/13/2015 | Routine | 90 |
Not all employees on duty have proof of a food handling certificate. Code Violation (740.570) Food Handler Training All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles. Provide these certifications by the next routine inspection. Information on this training has been given during this inspection.
HACCP = knive cleaning procedures (at least every 4 hours when in use)
- In-use food dispensing utensils properly stored.
The handle for the ice scoop located in the ice bin at the drive thru area is laying on 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. Store the handle up and out of the ice product.
- Critical: Hand washing sinks installed, located, accessible
1) The hand sink located next to the three-compartment sink has a wiping cloth located in it. 2) The hand sink located in the drive thru prep area has a large chunk of ice in it. Hand sinks shall be accessible at all times. The wiping cloth and ice have been removed from these hand sinks.
- No Certified Manager Present
A Food Service Sanitation Manager Certificate is not provided at this location. Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection. Provide this certification on site by the next routine inspection.
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6/11/2015 | Routine | 95 |
See attached inspection sheet. MJ
No violation noted during this evaluation. | 5/8/2015 | Final | |
Note - There will be arecheck fee assessed for all rechecks.
HACCP - Discussed and provided written information on proper handwashing.
Sanitizer - Chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of food prep cooler facing dining 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 gaskets.
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on counter.
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 towels in sanitizer.
- Single service items properly stored, handled, dispensed
Case of straws stored on floor in dry storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Store single service articles 6 or more inches above floor. Worker placed case of straws on crates. Corrected.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Backflow prevention device on mop sink in disrepair and attached hose in sink.
Devices to protect against backflow and backsiphonage shall be installed at all fixtures and equipment where an air gap of at least twice the diameter of the water inlet is not provided between the water outlet from the fixture and the fixture's flood-level rim.
A hose shall not be attached to a faucet unless a backflow prevention device is installed. Repair or replace backflow prevention device. Remove hose untilrepair is made. Recheck on or after 11/6/14
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10/23/2014 | Routine | 92 |
HACCP discussed and provided written information on handwashing. Sanitizer - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of main food preparation cooler.
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.
- Critical: Sanitizing concentration
No sanitizer solution prepared. Provide sanitizer solution when in operation. Worker prepared fresh sanitizer solution. Corrected.
- Wiping cloths clean, used properly, stored
Wet wiping cloth in empty sink.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Place wet wiping cloth in sanitizer bucket when not in use.
- Plumbing installed and maintained
Leaky valve on sprayer.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair vale to remove leak.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Trash receptacle in food prep area overfilled.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled. Cover trash can or empy.
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5/9/2014 | Routine | 91 |
HACCP: Discussed sanitizing of tables in the dinning room. Must have a final sanitizing step and windex id not a sanitizer. Approved sanitizers are Chlorine, Quats and iodine.
Sanitizer used for 3-comp sink and spray bottle is Chlorine.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Both hand sinks on the east wall are no longer sealed to the wall.
Seal the sinks to the walls.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Plumbing installed and maintained
Fixtures at the 3-compartment sink are leaking.
Fix the fixtures so they are no longer leaking.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- No Certified Manager Present
Unable to provide proof of having a certified food service sanitation manager.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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8/8/2013 | Routine | 98 |
HACCP: discussed over stocking of lunch meat in the prep coolers. Stacking the meat to high in the upper part of the cooler will lead to the meat on the top being out of temperature and this would be a Critical Violation. At this inspection the meat was at the proper temperature.
Sanitizer used is Chlorine.
All frozen food was frozen.
- Critical: Sanitizing concentration
Sanitizer for the 3-compartment sink was did not have a concentration reading.
Corrected by adding chlorine to the water to make a proper concentration. Always test the sanitize solution to make sure it is the correct concentration of 50-100ppm. (parts per million)
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
- Floors properly constructed, clean, drained
The floor(in the corners) of the walk in cooler are soiled with debris.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
Facility did not have the certificate for the food service sanitation manager available at this time.
Employee on duty stated she is certified.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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3/14/2013 | Routine | 95 |
HACCP: Discussed Date marking. Make sure to date market the experation date.
Sanitizer used is Chlorine.
No violation noted during this evaluation. | 8/20/2012 | Routine | 100 |
HACCP: Dicussed using approved sanitizer on tables in the dinning room.
Sanitizer used is Chlorine
- Food protection during storage, prepartion, display, service, transportation
Bread was unprotected being stored on the bread speed rack.
Foods must be protected at all times to prevent contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Corrected: Food was moved and covered.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The right door gasket is torn on the prep table.
Replace the torn door gasket.
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: Hand washing sinks installed, located, accessible
Hand sink on the east wall was made in accessible with dirty dishes piled on it.
Keep hand sinks accessible at al ltimes.
Toilet facilities shall be accessible to employees at all times.
Corrected: Cutting boards and dishes were moved to the drain boards of the 3-compartment sink.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink on west wall is falling off the wall.
Reseal the hand sink to the wall to prevent contaminates from splashing between the wall and the sink.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
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1/31/2012 | Routine | 91 |
Complainant stated that it was observed that an employee handled money at the register then handled food without washing their hands between.
On site today with the manager(Greg Clark) who stated that one person is designated at running the register and does not handle the food. When speaking with the employee at the drive-tru window one person is designated to work the register while the other makes the sandwiches. Frequent hand washing was observed.
Discussed the importance of handwashing between tasked with the manager.
No violation noted during this evaluation. | 12/8/2011 | Complaint Investigation | |
- Plumbing installed and maintained
This is a recheck of the hand sink on the east wall next to the three compartment sink. The hand sink drain pipe has been corrected and is no longer leaking.
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9/2/2011 | Recheck | |
HACCP: Discussed proper cleaning and sanitizing of all food contact surfaces, especially meat/cheese slicer. Cloth sanitizing towels must be stored in a sanitizer solution in buckets.
Frozen foods are frozen.
Sanitizer being used is chlorine.
- Foods handled with minimal manual contact
Plastic bucket used as a ice scoop in ice making machine with ice piling on top of it.
Provide and utilize proper dispensing utensil and store with the handle not touching the food.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- Thermometers, gauges, test kits provided
Thermometer in drive thru prep table is broken and unable to get an accurate reading.
A numerically scaled indicating thermometer accurate to +/- 3 degrees F. shall be provided for convenient use in all coolers.
- Critical: Sanitizing concentration
No concentration reading of solution in sanitizer bottle as indicated by chlorine test strip.
Corrected made new sanitizer solution.
Sanitizer solution in spray bottles shall be between 100-200ppm. Also, tables must be sanitized with an approved sanitizer solution such as chlorine, not multi surface window cleaner. If using cloth towels for wiping cloths, cloths must be stored in sanitizer concentration to prevent rapid pathogenic growth and cross contamination in towels.
- Single service items properly stored, handled, dispensed
In the backroom boxes of paper cups, napkins and paper bags are being stored on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers to prevent contamination from splash/spillage.
- Single service articles not re-used
Single use paper liners being reused on baking sheets.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
Hand sink on east wall next to three compartment sink has a leaking drain pipe.
Repair or replace drain to provide and maintain plumbing in good condition.
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.
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7/28/2011 | Routine | 89 |
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