HACCP: Discussed and provided information on Hand Washing.
- Non-food contact surfaces clean
Handle of walk in cooler was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Single service items properly stored, handled, dispensed
Case of single service cups were found stored on floor in dry storage area. Case delivery date was marked 11/18.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walk in cooler fan covers and hood vent interior were found to be heavily soiled. Clean and sanitize on a routine basis to ensure proper food safety.
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11/24/2015 | Routine | 97 |
HACCP: Discussed and provided information on Cooling and Reheating.
Hot foods hot, cold foods cold, frozen foods frozen.
Sanitizer buckets: 100ppm, 100ppm Cl- is used.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal on Walk in cooler was found to be damaged. Replace.
- Wiping cloths clean, used properly, stored
Wet cloth was observed on counter next to meat slicer.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
Handles and exterior of Traulsen freezer were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Plumbing installed and maintained
Prep room hand sink was found to be leaking. 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
Right side Walk in cooler fan cover was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
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9/2/2015 | Routine | 95 |
HACCP: Discussed storing employee's food on bottom shelf, re-heading food properly, and glove use.
Food Handler Training: Staff has received food handler training. New staff members have 30 days to complete training.
Sanitizer: cl- 100ppm
Note: 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
- Critical: Wholesome, sound condition
2 #10 Cans of Ground Pealed Toms were found dented. -Corrected by removing.
Unacceptably damaged containers of food shall not be used in the food establishment.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Eggs on table in back prep room. Temperature was 75F.
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.
- Critical: Foods properly cooked and/or reheated
Steam table being used to heat meat balls 163 F, Sliced beef 120 F, and meat sauce 126 F. -Corrected by education and reheading on stove.
Steam tables, bain-maries, warmers, and similar hot food holding facilities shall not be used to rapidly reheat potentially hazardous foods.
- Food protection during storage, prepartion, display, service, transportation
1) Turkey, Cheese, and salad mix were found uncovered in Coca-Cola cooler.
Maintain converd to ensure proper food saftey.
2) Boxes of eggs on floor of walk in cooler.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Foods handled with minimal manual contact
Employees were observed using bare hands to handle sandwiches and breads.
Direct bare hand contact shall be avoided.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- Food contact surfaces of equipment and utensils clean
Top of back oven, interior of Traulsen freezer, and underside of both Hobart mixers were found to be soiled. Clean and sanitize on a routine basis to ensure proper food saftey.
- Non-food contact surfaces clean
Exterior of Traulsen cooler and handlers were found to be soiled. Clean and santize on a routine basis to ensure proper food saftey.
- Single service items properly stored, handled, dispensed
Cups found 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.
- Plumbing installed and maintained
3 compartment sink faucet and lower plumbing is leaking. Repair.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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3/6/2015 | Routine | 81 |
HACCP Bared hands shall be avoided when handling read-to-eat foods.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Rolling rack of cookies stored uncovered.
Provide protective covering for pans of cookies.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Foods handled with minimal manual contact
Employees were observed using bare hands to handle sandwiches and breads.
Direct bare hand contact shall be avoided.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. coils of oven, 2, can storage racks.
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
Leak found on faucet of 3 compartment sink.
Repair faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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12/8/2014 | Routine | 94 |
HACCP: Discussed proper storage of personal items and cell phone cords. Ensure that personal items are stored in an appropriate area and that cell phones and cell phone cords are not stored on or traversing cooking and preparation equipment/foods.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
1) Bucket of flour(?) was found stored without a label on it. 2) Wrapped cookies for sale were not properly labeled.
1) Corrected
- Food protection during storage, prepartion, display, service, transportation
1) Trays of bread were found stored on the floor in the back room. 2) Bread was uncovered that was being stored in the cooling racks.
Ensure that all foods are properly elevated and stored with at least an inverted tray or other item to protect from overhead contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The plastic rack covering is torn and in disrepair. 2) Shelving in the walk in cooler is rusted/corroded.
Provide a new cover or other appropriately maintained rack cover. 2) Resurface/repair/replace the shelving.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Interior of the pizza prep cooler, 2) seals of the Traulsen freezer, 3) seals of the walk in cooler, 4) seals of the coca cola cooler, 5) meat slicer.
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.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) #10 can storage rack, 2) fans in the kitchen, 3) shelving of to go equipment.
Clean and sanitize all non food contact storage equipment.
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
The floor in the walk in cooler is heavily soiled and has areas of disrepair.
Clean all floors routinely and provide for repair of the walk in cooler floor.
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.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall behind the #10 cans is heavily soiled. The wall next to the soda syrup storage rack is heavily soiled. The fan covers in the walk in cooler are soiled.
Clean all walls and attached equipment routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items properly stored
Hornet spray was found stored intermingled with cleaning supplies in the back room.
Corrected
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8/28/2014 | Routine | 85 |
HACCP: Discussed proper cooling. Provided HACCP bulletin. Ensure that all foods are portioned into smaller containers. Ensure items are properly date marked as well, include the date and times foods are cooled, the date they are placed into the freezer and the date that they may be removed from the freezer to ensure that date marking is properly done.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Note: Discussed replacing the small hand sink.
- Original container, properly labeled, consumer advisory
Cooling potato bacon soup in the prep cooler was not labeled with the time. Various other cooled/prepared and cooling foods (Sliced turkey, roast beef) in the walk in cooler not labeled with the time.
Discussed proper labeling and date marking as well. Provided HACCP bulletin regarding date marking and cooling.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
Box of ground beef found stored on the floor of the walk in cooler.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
Cardboard liner is being utilized in the walk in cooler.
Remove the liner. Allow for proper circulation of cold air, if need a board, utilize something that is smooth, easily cleanable and nonabsorbent.
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.
Cardboard boxes are being used to store containers/utensils/equipment.
Provide plastic or otherwise smooth, easily cleabable containers.
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.
- Food contact surfaces of equipment and utensils clean
The interior of the Traulsen freezer is soiled. The meat slicer is soiled. The underside of the soda fountain nozzles are soiled. The shelving in the front Coca Cola cooler is soiled.
Clean and sanitize all non food contact surfaces routinely.
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 metal transport carts are soiled. The fan in the front service area is 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.
- Plumbing installed and maintained
The spray faucet of the three compartment sink is leaking.
Repair or replace the faucet.
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
The baffles above the pizza oven hoods are heavily soiled.
Clean all oven hoods routinely and maintain all walls/attached equipment clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Rooms and equipment - vented as required
The vent in the restroom nearest the soda fountain is not functioning.
Repair the vents.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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3/31/2014 | Routine | 88 |
HACCP: Discussed delivery time of food items and the potential to adjust delivery times to allow proper storage within a reasonable amount of time (i.e. receiving deliveries of food ingredients during slower periods of the day).
Cl- sanitizer is used in the establishment.
Frozen foods were frozen.
- Food protection during storage, prepartion, display, service, transportation
Boxes of 15 dozen eggs and boxes of deli ham were stored directly on the floor in the walk-in cooler.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Non-food contact surfaces clean
The exterior and tops of freezers/coolers throughout establishment are soiled (example: top of Traulsen freezer in backroom dry storage area has heavy dust accumulation).
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
Metal shelves in front of deli slicer which are used for the storage of clean dishes are heavily soiled. Clean and sanitize all areas used to store clean dishes and utensils as often as necessary to maintain clean.
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.
- Single service items properly stored, handled, dispensed
A box of hot single-service cups and a box of single-service napkins were stored directly on the floor in the backroom dry storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Walls, ceilings, and attached equipment, properly constructed, clean
1. Exhaust vents over both pizza ovens are soiled. 2. Ceiling tiles above dough rolling butcher block table are soiled. 3. Fan covers in walk-in cooler are soiled. 4. Part of ceiling tile in backroom dry storage area is missing.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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12/13/2013 | Routine | 94 |
HACCP: Discussed proper review of dented cans. Ensure that all dented cans are returned if deliveered damaged. If dented in house, utilize the can first by opening the can and pouring contents into appropriate container and date as if 'opened' and utilize this can first in order to ensure integrity of product. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer utilized in the establishment.
- Food protection during storage, prepartion, display, service, transportation
1) Personal foods were found stored in the Traulsen freezer over and next to establishment foods. 2) Personal items were found intermingled/on/over equipment, spices and cutting areas.
1) Move all personal items to the lowest shelf or an enclosed bin at the lowest shelf of coolers to prevent potential contamination. 2) Move all personal items into a designated area or other appropriate space.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee was observed washing hands in the mop sink and hands dried on shirt.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The hand wash sink in the sandwich prep area and in the restroom nearest the employee entrance is pulling away from the wall.
Seal or caulk these splash areas.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) seals of Norlake prep cooler, 2) interior of the Traulsen freezer, 3) shelving in the walk in cooler.
Clean and sanitize routinely all food contact areas 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) fan covers, 2) exterior and tops of the coolers/freezers throughout, 3) dough machine storage rack, 4) lower portion of the pizza prep island, 5) lowest shelf of the meat slicing table, 6) moveable storage racks.
Clean and sanitize all non food contact areas 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.
- Storage/handling of clean equipment, utensils
The metal rack shelving above the 3 compartment sink and across from the meat slicing area is soiled and has clean/sanitized equipment stored on it.
Clean and sanitize all storage areas routinely.
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.
- Single service items properly stored, handled, dispensed
There was a box of single service articles stored on the floor in the dry storage/employee desk area.
Corrected
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the walk in cooler are soiled. The fan covers in the walk in cooler are soiled. The baffles above the exhaust vents are soiled. The wall at the exhaust vents in the kitchen are dusty.
Clean all walls and attached equipment and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/7/2013 | Routine | 86 |
HACCP DISCUSSION: EMPLOYEE HYGIENIC PRACTICE.
- Critical: Foods properly cooled
A container of dressing and several containers of portioned dressings in the walk-in cooler not labeled.
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 and labeling.
- Critical: Hands washed, good hygienic practices (observed).
Observed employee with long artificial nails with polish and multiple jewellery make food with bare hands.
A food service employee shall not wear fingernail polish or artificial fingernails when working with exposed food unless wearing intact single-use gloves. Corrected by education.
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3/22/2013 | Routine | 90 |
HACCP DISCUSSION: DATE MARKING
Complaint #12-0492
INVESTIGATION: OBSERVED EMPLOYEE WASHING HANDS REGULARLY BEFORE MAKING FOOD WITH BARE HAND. ANOTHER EMPLOYEE WITH NAIL POLISH USING GLOVES..
- Critical: Foods properly cooled
A container of block cheese and some wrapped in clear plastic in the Coca Cola refrigerator where not labeled. Label all cheeses and other ready-to-eat potentially hazardous food that are taken out of their original packge with dates. Corrected by education and labeling.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
,Observed employee's food on a prep table. Employees can eat in designated dining area only. Food removed.
- Storage/handling of clean equipment, utensils
Soiled table drawer storing clean knives. Store clean utensils in clean places.
- Single service articles not re-used
small plastic bowls used as scoops in ground meat and cheese on the prep cooler cold holding.
Re-use of single-service articles is prohibited.
- Critical: Toxic items labeled and used properly
Concentration of chlorine in a bucket of water with towel was over 200ppm. Ensure concentration at between 100 to 200ppm. Corrected by diluting.
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10/17/2012 | Routine | 82 |
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