HACCP. discussed storage of toxic items and handwashing. Chlorine sanitizer is utilized.
- Food contact surfaces of equipment and utensils clean
Inside walls, racks, and floor of refrigerator is heavily soiled with accumulated dirt and debris.
Thoroughly wash, rinse, and sanitize all food contact surfaces of refrigerator.
The food-contact surfaces of all cooking 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 heavily soiled: 1. ledges and shelving behind the bar. 2. bottom catch tray of pizza oven.
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.
- Plumbing installed and maintained
Piping under bar hand sink is in disrepair.
Repair or replace piping.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Flooring behind bar and in kitchen is excessively chipped and peeling.
Repair or replace 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.
- Rooms and equipment - vented as required
Fans of con.denser in beer walk-in cooler are heavily soiled with dust and dirt.
Clean and maintain fans.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Numerous unnecessary items found throughout kitchen and bar area.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
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5/29/2014 | Routine | 93 |
HACCP DISCUSSION: STRUCTURE OF FACILITY
- Critical: Hands washed, good hygienic practices (observed).
Towel used for hand cleaning hands.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rust in the interior area of ice machine.
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.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Items stored on the drain board and inside the 3-compartment sink. Make sink available for proper washing steps of wash, rinse, sanitize.
- Wiping cloths clean, used properly, stored
Multiple wet towels on table counters. Store wet towels in a bucket of sanitizer to prevent growth of bacteria on towels.
- Food contact surfaces of equipment and utensils clean
Soiled interior of microwave and pizza oven.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towel found by the bar hand sink. Always provide paper towel for use at all hand sink.
- Floors properly constructed, clean, drained
Damaged floor by the ice machine, at the bar area, and in the storage area. Repair to provide smooth easily cleaned floor.
Soiled floors under equipments and utilities. Clean and maintain clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Dust accumulation on ceiling in the walk-in cooler, storage area, and the bar area. Clean.
Damage and missing ceiling tiles. Repair and replace as necessary.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Establishment cluttered with items not related to daily operation of facility.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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5/15/2013 | Routine | 83 |
HACCP DISCUSSION: OBSERVED CHILLI COOKING IN A CROC POT. OWNER STATED THAT THE FOOD IS FOR PERSONAL CONSUMPTION AND NOT FOR SERVING TO THE CUSTOMERS.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty area in and around ice machine
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.
Use of towels under cups in the bar area. Ensure the use of non-absorbent materials.
- Food contact surfaces of equipment and utensils clean
Excessively soiled interior of pizza oven, refrigerator and microwave.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Soiled surfaces of utilities and storages in the bar area
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towel at the bar hand sink. Always provide paper towel at every hand sink.
- Floors properly constructed, clean, drained
Badly damaged floors under ice machine, behind bar counter and other areas of the establishment. Repair floor to provide smooth easily cleaned floor.
Soiled floor under utilities and equipments throughout the establishment. Clean and maintain clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Excessive accumulation of dust on walls and ceiling of the walk-in cooler.
Clean and maintain clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Room cluttered with un-used items.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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8/24/2012 | Routine | 86 |
HACCP: DISCUSSED PROPER HAND WASHING
- Food contact surfaces designed, constructed, maintained, installed, located.
Damaged surface under storage for drinking glass. Repair.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Rusty surface of ice machine. Repair or replace.
- Thermometers, gauges, test kits provided
No chlorine test strip can be provided. Provide test kit to measure concentration of sanitizer.
- Food contact surfaces of equipment and utensils clean
Soiled bottom of GE Refrigerator
Soiled interior of pizza oven
Soiled matting under drinking glass
Clean and sanitize food contact surfaces
- Non-food contact surfaces clean
Soiled surface of 3-compartment sink in the backroom. Clean and maintain clean.
- Critical: Hand washing sinks installed, located, accessible
In-accessible hand sink in the back room. Always make all hand sink accessible for use.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towel at the hand sink in the backroom and at the bar area. Always provide paper towel at all hand sinks.
- Floors properly constructed, clean, drained
Damaged floors behind Bar counter and under Ice machine.
Chipping floor tiles in the back room.
Repair and maintain smooth and easily cleanable floor.
- Walls, ceilings, and attached equipment, properly constructed, clean
Excessive dust accumulation on the ceiling of walk-in cooler
Dusty and soiled walls and cover of fans of the walk-in cooler
Clean and maintain clean.
- Critical: Toxic items properly stored
Concentration of chlorine sanitizer in 3-compartment sink over 200ppm.
Ensure concentration at between 100 to 200ppm with the use of test strip.
Corrected.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excessive unnecessary articles littering the backroom.
Eliminate items not related to operation of facility.
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10/18/2011 | Routine | 79 |
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