A recheck was conducted due to continuing repeat violations found during routine on 9/21/2015. Establishment has removed unnecessary articles, has kept hand sinks free and clear, along with general cleaning. Manager stated parts are on order for correcting 3 compartment sink leaking faucet, along with seals on cooler doors. Correct both violations by next routine inspection which will be on or after 01/01/2016.
No violation noted during this evaluation. | 10/9/2015 | Recheck | |
HACCP: Discussed and provided information on Glove Use, Hand Washing, Sanitizing Solution, and General Food Storage.
Hot foods hot, cold foods cold, frozen foods frozen.
Note: A recheck will be conducted on or after October 05, 2015. This recheck is due to multiple repeat critical violations. A recheck fee may be applied to all rechecks.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Box found in walk in freezer and eggs in walk in cooler were found stored on floor. Store food and food related products at least 6 inches above the floor. -Repeat Violation
- Critical: Hands washed, good hygienic practices (observed).
Employee observed handling money and other products at front counter, then proceeded to put on gloves and make pizzas. -Corrected though Education.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal on door to milk, eggs, and other ready to eat products and seal on far left door was found to be damaged. Repair/Replace.
- Thermometers, gauges, test kits provided
Employee unable to locate chlorine test strips for sanitizer solution. -Repeat Violation
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
1) Shelving in walk in cooler holding milk, eggs, pre packaged ready to eat foods, and other items was found to be soiled. 2) Pizza Oven lower tray was found to be heavily soiled. 3) Shelving to the right of pizza over was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Plumbing installed and maintained
Faucet at three compartment sink was found to be leaking. Repair. -Repeat Violation
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repairs must be done by licensed plumber, proof may be required at recheck.
- Critical: Hand washing sinks installed, located, accessible
Drinks and other items found stored in hand sink located at pizza station. Corrected by removing. -Repeat Violation
Lavatories shall be accessible to employees at all times.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels available at pizza station and back room hand sink. -Repeat Violation
A supply of sanitary towels shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Floors though out establishment, especially by walk in cooler door were found to be soiled. Clean on a routine basis, maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Hood above pizza over was found to be soiled. Clean on a routine basis. -Repeat Violation
- Critical: Toxic items labeled and used properly
Spray bottle of sanitizer was found to be well over 200ppm. -Corrected by education and disposing of sanitizer. -Repeat Violation
Maintain sanitizer solution between 50 and 200ppm to ensure proper food protection.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Unnecessary items and clutter were found though out establishment. Remove unnecessary items to ensure proper food protection.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
Food service establishments and the property used in connection with their operation shall be maintained free of litter.
|
9/21/2015 | Routine | 70 |
HACCP: Discussed food protection. i.e. when opening cans place product in a smooth, durable, easy to clean container with lid.
Cold foods cold, frozen foods frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal on back walk in cooler was found to be soiled. Clean on a routine basis.
- Thermometers, gauges, test kits provided
Employee unable to locate clorine test strips for santizer solution.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
Shelf to the left of pizza oven that hold pizza boxes and interior of Farmer Brothers Coffee Machine were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Handles on pizza cooler were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Plumbing installed and maintained
Faucet at three compartment sink was found to be leaking. Repair.
- Critical: Hand washing sinks installed, located, accessible
Drinks found in hand sink located at pizza station. Corrected by removing.
Lavatories shall be accessible to employees at all times.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels found at pizza station hand sink.
A supply of sanitary towels shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Floors in walk in both walk in coolers, walk in freezer, and under bag in box soda dispenser were found to be soiled. Clean and maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Hood was found to be soiled. Clean on a routine basis.
- Lighting provided as required. Fixtures shielded
Light shield missing from beer Walk in cooler. Replace.
|
3/17/2015 | Routine | 85 |
HACCP: Discussed and provided information on Sanitizer Solution.
Hot foods hot, cold foods cold, frozen foods frozen.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Box found in walk in freezer and eggs in walk in cooler were found stored on floor. Store food and food related products at least 6 inches above the floor.
- Thermometers, gauges, test kits provided
Employee unable to locate clorine test strips for santizer solution.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Plumbing installed and maintained
Faucet at three compartment sink was found to be leaking. Repair.
- Critical: Hand washing sinks installed, located, accessible
Drinks found in hand sink located at pizza station. Corrected by removing.
Lavatories shall be accessible to employees at all times.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels found at pizza station hand sink or back room handsink
A supply of sanitary towels shall be conveniently located near each lavatory.
- Walls, ceilings, and attached equipment, properly constructed, clean
Hood was found to be soiled. Clean on a routine basis.
- Critical: Toxic items labeled and used properly
Spray bottle of sanitizer was found to be well over 200ppm. -Corrected by education and disposing of sanitizer.
Maintain sanitizer solution between 50 and 200ppm to ensure proper food protection.
|
12/6/2014 | Routine | 80 |
HACCP: Discussed the proper storage of toxic items. Provided Toxic Item HACCP bulletin.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
Note: The establishment is on a septic system. Ensure that the system is being maintained.
Note: The donuts that are stored in the donut case are Dennys Donuts from Bloomington.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
There were boxes of food stored on the floor of the walk in freezer.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
There was a cup found stored in the large sugar bag under the donut case.
Cup removed
- Food contact surfaces of equipment and utensils clean
The interior racks with various sodas in the self service coolers are soiled. The interior of the microwave oven is soiled. The interior of the pizza ovens are soiled. The seals and interior of the blue chest freezers are soiled. The seals/tracks of the Randell prep cooler are soiled. The interior of the cappuccino machine is soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all 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.
- Plumbing installed and maintained
The plumbing and discharge lines of the coca cola soda fountain are leaking.
Repair the leak and repair the discharge waste lines.
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.
- Critical: Hand washing sinks installed, located, accessible
The hand wash sink by the pizza making area was blocked by a metal pan.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sinks are soiled. There were no paper towels at the hand wash sink in the three compartment sink room. There was no waste receptacle at either hand wash sink.
Corrected
- Floors properly constructed, clean, drained
The floors in the walk in cooler are soiled. The floors at the walk in freezer are soiled. The floor under the soda machine is soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
6/20/2014 | Routine | 82 |
. Recheck inspection conducted to determine if plumbing and food protection violations have been corrected. Plumbing beneath soda machine has been repaired. Area below soda machine in cabinet is dry and clean. There is no condensation or leak visible during recheck inspection.
At previous inspection, non potable water from fans in walk-in freezer was pouring onto food items and freezing. Food items were stored on floor of walk-in freezer. During recheck, these two items had been corrected.
Note: Toxic storage continues to be an opportunity. Although a full inspection was not performed today, it should be noted that toxic chemicals were still being stored on a shelf with miniature bottles of vodka. Spray bottles hung on shelves were not labeled with their contents. Discussed toxic storage with employee on duty at time of recheck. Discussed storing all toxic items on a shelf together with absolutely no other food or drink items below or on the same shelf. Suggestion made to store toxic items on shelf above 3 compartment sink ONLY in area that does not re-contaminate clean equipment and utensils.
- Food protection during storage, prepartion, display, service, transportation
At previous inspection, boxes of pizza were being stored on floor of walk-in freezer. No food was stored on floor of walk-in freezer during recheck inspection.
- Plumbing installed and maintained
Recheck as a follow up to inspection conducted on 10/08/2013. At 10/08/2013 inspection, non potable water from overhead fans in walk-in freezer was dripping and freezing on boxes of pizza. Boxes of pizza were stored on floor. Also, during 10/08/2013 inspection, water from clogged drain line at soda machine was backing up into cabinet below soda machine. At today's inspection, both of these items have been corrected. No additional rechecks will be necessary at this time.
|
10/22/2013 | Recheck | |
HACCP: Toxic Storage. Advised manager to create a toxic storage area for all cleaners and chemicals that does not intermingle with food and food contact surfaces.
Quat sanitizer is used in 3 compartment sink.
A recheck will be conducted on or around 10/22/2013 to ensure excessive leak in walk-in freezer and clogged water line beneath soda machine has been fixed. A recheck fee will not be assessed. If unable to complete these two items by 10/22/2013, please call the Environmental Health Office as 679-6161 to request an extension. If items are not fixed at time of recheck, another recheck may take place in which a fee will be assessed.
- Food protection during storage, prepartion, display, service, transportation
1. Excessive non potable water draining and freezing on top of boxes of frozen pizza. 2. Boxes of frozen pizza stored on floor of walk-in freezer.
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 of equipment and utensils clean
1. Interior of microwave soiled. 2. Excessive buildup of product on spout of slushie machine. 3. Soda fountain nozzles and area behind nozzles excessively soiled. Clean all food-contact equipment 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.
- Non-food contact surfaces clean
1. Excessively soiled area in and around 3 compartment sink and drain boards. 2. Dead flies and debris located in bottom of ice cream freezers. All non-food contact surfaces shall be cleaned as often as necessary to maintain clean.
- Single service items properly stored, handled, dispensed
2 boxes of individual pizza boxes (QTY 125) stored on floor behind counter.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
1. Walk-in freezer has excessive non potable water leak which is freezing on top of boxes of frozen foods. 2. Soda fountain machine has clogged drain line that is backing up into cabinet below. Excessive amounts of soil and mold.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
A recheck will be performed on or after October 22, 2013 to ensure these two pieces of equipment have been serviced and are in good operating condition. Cabinets below soda machine shall be clean and dry with no leakage. No recheck fee will be assessed on 10/22/2013. If equipment is still in disrepair, another recheck may be required and a fee may be assessed.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1. No paper towels at hand washing sink in 3 compartment sink room. 2. Men's restroom toilet excessively soiled. Clean toilet rooms as often as necessary to maintain clean.
Toilet facilities, including vestibules, if present, shall be kept clean and in good repair and free of objectionable odors.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
1. Floors in walk-in freezer covered in excessive ice chunks, ice cream containers, empty boxes, and soil. 2. Piles of bottles, empty containers/returns, buildup of soda spills, and soil on floors in walk-in soda cooler. 3. Floors around 3 compartment sink soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1. Hood/Vent over pizza oven excessively dusty. 2. Fans in walk-in soda cooler excessively dusty. Clean all attached equipment as often as necessary to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
No light in walk-in cooler. Previous inspection in April noted this violation as well. Replace light in walk-in cooler.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
- Critical: Toxic items properly stored
1. Pepto bismol and motor oil stored on prep table. 2. Bottle of Raid "Wasp & Hornet," Soft Scrub bleach, WD40, and drain cleaner stored on shelf with miniature bottles of vodka and other bottled alcoholic beverages. 3. Various cleaners stored on shelves, hand sinks, and floor near 3 compartment sink. Correct by designating a specific toxic storage area that is not intermingled with food and food contact surfaces.
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.
First-aid supplies and medicines shall be stored in a manner that prevents the contamination of food and food-contact surfaces.
- Critical: Toxic items labeled and used properly
3 spray bottles of cleaner not labeled with contents. Correct by labeling all spray bottles with contents.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
|
10/8/2013 | Routine | 83 |
HACCP DISCUSSION: PROPER HAND WASHING
- Food contact surfaces of equipment and utensils clean
Soiled interior of prep cooler.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Soiled areas around and inside the 3-compartment sink.
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
Slow draining water in the prep area hand sink. Repair to drain quickly to prevent build up of soils,
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at all hand sinks except ones in the bathrooms. Always provide paper towel at every hand sinks to enable proper and complete hand washing.
- Floors properly constructed, clean, drained
Excessively soiled floors in the following areas: under the 3-compartment sink, in the walk-in coolers and freezers, in the storage area. Clean and maintain clean floors
- Lighting provided as required. Fixtures shielded
Non functional lighting in the walk-in cooler.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
- Critical: Toxic items labeled and used properly
Label on spray bottles of chemicals cleaning off. Re-label to identify chemical content. Corrected by labeling.
- No Certified Manager Present
No certificate posted
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
|
4/15/2013 | Routine | 87 |
HACCP DISCUSSION: PROPER FOOD STORAGE.
- Original container, properly labeled, consumer advisory
Hot dog and sausage links in zip lock bags in the walk-in cooler were not labeled. Label all food taken out of their original package with date they are to be discarded if not consumed.
- Food protection during storage, prepartion, display, service, transportation
Ice condensation on the top of 2-door cooler formed on food containers.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty rack in the 2-door 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.
- Wiping cloths clean, used properly, stored
Wiping towels laying around on surfaces.
Cloths used for wiping food spills on tableware, such as plates or bowls being served to the consumer, shall be clean, dry, and stored in a clean location.
- Food contact surfaces of equipment and utensils clean
Soiled bottom interior of 2-door prep cooler.
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
Excessively soiled drain boards and areas around the 3-compartment sinks
Soiled gaskets of 2-door prep cooler
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.
- Critical: Hand washing sinks installed, located, accessible
Containers of insecticides, pina colada, and otheritems stored on the hand sinks in the prep area.
Lavatories shall be accessible to employees at all times.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Excessively soiled hand sinks. Clean and maintain clean.
No paper towels by the hand sinks in the food prep and dishwashing areas. Always provide paper towel and soaps at every hand sink.
- Floors properly constructed, clean, drained
Excessively soiled floor in the following areas: storage, 3-compartment sinks, walk-in cooler and freezer.
Clean and maintain clean floors.
- Rooms clean, lockers provided and used, clean
Employee clothing and personal items laying on food prep table.
Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees~ clothing and other belongings.
- Critical: Toxic items properly stored
Containers of chemical cigarette lighter fluid stored on a prep table with loaves of bread.
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.
Chemicals removed.
- No Certified Manager Present
NO certified personnel
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
|
8/9/2012 | Routine | 78 |
HACCP: DISCUSSED DATE MARKING OF POTENTIALLY HAZARDOUS READY TO EAT FOOD WITH BULLETIN
- Critical: Foods properly cooled
Portioned dressing and corn dog taking out of their original package, in the walk-in cooler, are not date marked
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.
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 and discarding of food.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food stored on the floor of walk-in freezer.
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 of equipment and utensils clean
Soiled interior of microwave and pizza oven.
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
Soiled area around mop sink
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
Several boxes of single service cups placed directly on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Soiled floor in the following areas: by the entrance of walk-in cooler
- Walls, ceilings, and attached equipment, properly constructed, clean
Dust accumulation on hood vent over pizza oven.
- Rooms clean, lockers provided and used, clean
Observed employee's clothing and personal effects stored in various places.
Provide racks or other means of storing employees personal effects away from food racks and surfaces.
- No Certified Manager Present
No certified food safety personnel present
All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
|
3/2/2012 | Routine | 86 |
Restaurant representatives - add corrected or new information about Lakemart, 10013 W. Lancaster Rd., Mapleton, IL »