HACCP: date marking
- Original container, properly labeled, consumer advisory
Cooling times not marked on cooled foods.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cooled foods held more than 24 hours not date marked.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Water pooling in bottom of beer cooler.
- Food contact surfaces of equipment and utensils clean
Pizza oven soiled.
- Non-food contact surfaces clean
Walk in cooler shelves soiled.
- Single service articles not re-used
Single use containers reused to store food in.
- Plumbing installed and maintained
Three compartment sink not draining properly.
- Floors properly constructed, clean, drained
A. Floors in kitchen soiled and in disrepair.
B. Walk in cooler floors in disrepair.
C. Bar floors in disrepair.
Repair and clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
A. Walk in cooler walls soiled and in disrepair.
B. Walk in cooler ceiling soiled.
C. Vents in hood soiled.
Clean and maintain clean.
- Lighting provided as required. Fixtures shielded
Lights in kitchen not shielded.
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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6/15/2012 | Routine | 84 |
HACCP: Date marking
Facility is still cooling and reheating food so will be considered a high risk.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Foods items in walk in cooler held longer than 7 days. white gravy: 02/03/12, Chili 02/26/12
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
Corrected by discarding,
- Food contact surfaces of equipment and utensils clean
Soda gun and holster soiled.
- Plumbing installed and maintained
Three compartment sink spraying water from back of faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Walk in cooler floors 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 constructed of smooth, easily cleanable, durable material.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walk in cooler ceiling soiled with dusty debris.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Light shields missing from kitchen 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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3/5/2012 | Routine | 89 |
HACCP: Hosting benefit dinners
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Foods in walk in cooler held past 7 days. Gravy marked 10/14, chili sauce marked 10/17.
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
Corrected by discarding.
- Food contact surfaces of equipment and utensils clean
Interiors of beer coolers soiled.
- Non-food contact surfaces clean
Non food contact surfaces throughout kitchen soiled.
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 kitchen soiled.
Floors behind bar in disrepair.
Floors in walk in cooler in disrepair.
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
Holes in walls near back door in kitchen.
Walk in cooler ceilings in disrepair.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Lights in kitchen not shielded.
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.
- No Certified Manager Present
No certified person present at time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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10/26/2011 | Routine | 89 |
- Critical: Presence of insects/rodents. Animals prohibited
Corrected. Doors are now self-closing.
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9/8/2011 | 3rd Recheck | |
- Critical: Outer openings protected from insects, rodent proof
Not corrected. Doors still not self-closing.
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8/18/2011 | 2nd Recheck | |
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Corrected. Walk in cooler now holding at 41 degrees.
- Critical: Outer openings protected from insects, rodent proof
Not corrected. Doors do not have self-closing devices.
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8/8/2011 | 1st Recheck | |
HACCP: Use of handwashing sinks. All food found to not be date marked will be discarded.
- Critical: Approved source
2 jars of homecanned pickles found in walk in cooler.
Usage of home prepared or hermetically sealed food which has been processed in a place other than a wholesale food processing establishment is prohibited.
Corrected by discarding.
- Original container, properly labeled, consumer advisory
No prepared and cooled items labeled with a date or time of preparation.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following foods were not at 41 degrees or below in the walk in cooler: Mashed potatoes @58 degrees, Chicken salad@62 degrees, Beans@63 degrees, Gravy@ 64 degrees. The air temperature of the cooler was 70 degrees.
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.
All potentially hazardous foods have been discarded.
Please call 679-6173 for a recheck. A recheck must be conducted before any potentially hazardous foods are placed back in the cooler.
- Critical: Foods properly cooled
No items in the walk in cooler were datemarked.
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 discarding.
- Food contact surfaces of equipment and utensils clean
Interior of microwave soiled.
Interior of walk in cooler soiled including shelves, floors, walls, ceilings.
Interior of beer cooler soiled.
Interior of soda gun holster soiled.
Clean and sanitize.
- Single service articles not re-used
Several single use containers in walk in cooler reused to store food.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
Three compartment sink at bar has leak from faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Outer openings protected from insects, rodent proof
All doors to the outside not self-closing.
Openings to the outside shall be tight fitting and self-closing.
- Floors properly constructed, clean, drained
A. Floors in kitchen heavily soiled.
B. Floors behind bar 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.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Lights in kitchen not shielded.
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.
- No Certified Manager Present
No certified person at time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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7/21/2011 | Routine | 78 |
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