HACCP Food handler training is required for all food service employees other than those who are certified food sanitation managers.
Note: Place a cap over the existing pipe where the old dish machine was once located.
Quat sanitizer is utilized.
Frozen foods are frozen.
- Thermometers provided and conspicuously placed
Thermometer not provided inside of refrigeration units.
Provide thermometers in all mechanical refrigeration units.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelves of the following refrigeration units are rusted with chipping paint: 1. beverage cooler, 2. Mr Pure cooler, 3. ran refrigerator.
Resurface shelves.
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
Soda gun hostlers located in the bar are soiled.
Routinely wash and sanitize hostlers.
All food-contact surfaces shall be cleaned at least once a day.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. exterior surfaces of fryers, 2. interior panel of ice machine.
Routinely 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.
- Single service items properly stored, handled, dispensed
Box of single-service cups and plates found stored on the floor in dry storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Nozzle of hand sink faucet in women's restroom is in disrepair.
Repair or replace nozzle.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap provided at hand sink located across from fryers.
Provide hand soap.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
Flooring behind bar and throughout establishment is chipped and in disrepair.
Replace or repair 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The following surfaces are soiled and dripping accumulated grease: 1. hood baffles in kitchen, 2. wall panel behind fryers.
Clean and maintain clean hoods, walls, and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Rooms and equipment - vented as required
No ventilation present in women's restroom.
Provide proper ventilation system in restroom.
Ventilation systems shall be installed and operated according to law and, when vented to the outside, not create an unsightly, harmful or unlawful discharge.
|
11/17/2015 | Routine | 87 |
HACCP Place new weather stripping on the back door to minimize the occurrence of pest and rodents.
Quat sanitizing concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
Interior shelving and racks of all coolers and refrigerators are excessively soiled. Soda gun holsters in bar area are soiled.
Wash, rinse, and sanitize all food contact surfaces.
The food-contact surfaces of all cooking equipment and storage 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 excessively soiled: 1. interior panel of ice machine, 2. exterior surfaces and counter top of grills and fryers.
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.
- Single service items properly stored, handled, dispensed
Box of cups and box of paper towels found stored on the floor of the chemical storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Leak found on piping under front hand sink.
Repair or replace piping.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels not present at bar hand sink.
Provide paper towels at every hand sink.
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
Flooring under fryers and grills are excessively soiled with debris and accumulated grease.
Thoroughly wash and clean 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 clean.
- Critical: Toxic items properly stored
Bottle of degreaser and alcohol found next to box single-use gloves on counter top.
Store all toxic items in designated chemical storage area. Corrected
|
8/19/2015 | Routine | 83 |
See attached inspection report. MJ
No violation noted during this evaluation. | 4/1/2015 | Complaint Investigation | |
HACCP Reviewed general food storage. All raw meats should be stored below all ready-to-eat potentially hazardous foods. Store raw meats according: 1. fish-on top, 2. pork and beef-middle, 3. chicken and eggs - bottom.
Quat sanitizer is utilized.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelves of the following refrigeration units are rusted with chipping paint: 1. beverage cooler, 2. Mr Pure cooler, 3. ran refrigerator.
Resurface shelves.
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 surfaces of microwave, 2.interior of tan refrigerator, 3. soda gun hostlers in bar area.
Wash, rinse, and sanitize all food contact surfaces.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Single service items properly stored, handled, dispensed
Boxes of cups and singler-service trays found stored on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Hand washing sinks installed, located, accessible
Coffee pot and cup found in hand sink in the dish room.
Wash, rinse, and sanitize hand sink. Corrected by removing items from hand sink.
Hand sink shall be used for handwashing only.
- Floors properly constructed, clean, drained
Flooring behind bar and throughout establishment is chipped and in disrepair.
Replace or repair 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.
- Critical: Toxic items properly stored
Bottle of Windex and Degreaser found on the counter next to food products.
Store all toxic items in designated chemical storage area. Corrected by moving toxic items to chemical storage area.
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.
|
2/27/2015 | Routine | 81 |
HACCP: Provide toxic haccp sheet. Sanitizer used is Chlorine All frozen food is frozen
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following items in the walk in cooler was not labeled or date marked: gravy, homemade bbq sauce, beef and noodles and container of broth.
Corrected all items were discarded voluntarily.
Foods in containers or packages that do not bear a date or day shall be discarded.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks of the Pepsi cooler near the breading table are rusted.
Resurface or 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.
- Critical: Sanitizing concentration
No sanitizer reading on sanitizer in bar sink.
Corrected employee made new sanitizer at 50ppm.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior of the microwave, shelf of the mr.pure cooler soiled, shelf of the small true cooler, prep table under microwave.
Clean and sanitize all food contact surfaces routinely.
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.
- Floors properly constructed, clean, drained
1) Floor through out the establishment is soiled. 2) The floor behind the bar and in various location in the kitchen is in disrepair.
1)oors, floor coverings, mats, and duckboard shall be maintained clean.
2)oors 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
The hood baffles in the kitchen are soiled and dripping accumulated grease.
clean and maintain clean hoods, walls and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
11/25/2014 | Routine | 85 |
No hot foods at time of inspection, frozen foods frozen.
Bleach sanitizer used.
HACCP - Discussed temperatures of potentially hazardous foods.
- Critical: Foods properly cooled
Foods in refrigerator across from 3 compartment sink is not holding temperature - cheese at 50F, sliced tomatoes, pepperjack cheese slices and shredded cheese.Items discarded by owner, other non-cut, non PHF relocated to other refrigerators.
Potentially hazardous foods shall be kept at an internal temperature of 41 F or below or at an internal temperature of 135 F or above during display and service.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelves in beer refrigerator and shelving in refrigerator at the back are rusty.White refrigerator in room with three compartment sink is not holding temperature. No thermometer in fridge. My metal stem thermometer kept temperature at 64. Potentially hazardous foods discarded by owner, other foods relocated to another refrigerator.
The food-contact surfaces of fixed equipment shall be protected from potential contamination.
- Non-food contact surfaces clean
Fryers and areas of freezers, underneath the three compartment sink are excessively soiled. Bar Refrigerator in the bar area holding beer is soiled at the floor surface.
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
Flooring is soiled in many areas including underneath refrigerators, underneath fryers and in corners.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Lighting out by ice machine.
|
9/2/2014 | Routine | 90 |
HACCP Discussed food storage of raw meats.
Chlorine sanitizing spray bottle concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Handle of ice scoop buried in ice.
Store ice scoops with handle extended up and out of 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.
- Food contact surfaces of equipment and utensils clean
Interior center plate of microwave is soiled with splash.
Wash, rinse, and sanitize center plate.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Single service items properly stored, handled, dispensed
Box of single-service portion cups found stored on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers to protect against possible contamination.
- Critical: Hand washing sinks installed, located, accessible
Wiping cloths stored on bar hand sink.
Store wiping cloths in a clean and dry location: Corrected: Wiping cloths were moved to a clean bin.
Hand sink shall be free from any obstructions and easily accessible by all employees.
- Floors properly constructed, clean, drained
Floor behind bar and throughout kitchen is chipped and peeling.
Repair or replace flooring an duckboards.
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
Walls throughout kitchen are dirty and soiled with splash.
Routinely wash and clean walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
5/2/2014 | Routine | 86 |
HACCP Discussed date-marking of potentially hazardous foods.
Quat sanitizing spray bottle concentration: 200 ppm.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Handle of spray on three compartment sink is in disrepair. Racks in Pepsi display cooler are rusted.
Repair and resurface racks in Pepsi display cooler and sprayer.
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.
- Wiping cloths clean, used properly, stored
Wet wiping clothes found stored on prep table cooler.
Store wet wiping cloths in approved sanitizing solution.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Single service items properly stored, handled, dispensed
Box of single service trays stored on floor of kitchen.
Store box of single service items a minimum of six inches above the ground to protect against contaminants and splash.
- Plumbing installed and maintained
Leak on handsink near kitchen entrance and on three compartment sink.
Repair leak on faucets and piping.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Floors in the kitchen are chipping and in disrepair.
Repair and/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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Sealing around three compartment sink is in disrepair.
Repair sealing and trim around three compartment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items properly stored
The following items were stores on counter tops through out the establishment: 1. lighter, 2. fire extinguisher, 3. dermisal lotion.
Store personal items and toxic items in designated areas.
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.
No personal medications shall be stored in food storage, preparation or service areas.
|
11/26/2013 | Routine | 89 |
HACCP: Discussed handwashing station for temporary events and the rules and regulations of temporary food events. Owner was given Temporary Food Stand Applicaiton and Food Permit Rules.
Quat sanitizing solution 3 compartment sink concentration: 50 ppm.
Temporaray event paid- Cash $45.
- Plumbing installed and maintained
Leak found on handsink near kitchen entrance.
Repair leak so that plumbing is in accordance with Ilinois State Plumbling code.
- Critical: Outer openings protected from insects, rodent proof
Screen door in back storage room is not tight fitting. The trim around the screen is in disrepair.
Repair screen door and repair seal surrounding door to eliminate the presence of rodents and insects.
Worker corrected by closing self-closing, tight fitting back down
- Floors properly constructed, clean, drained
Floor tiles in disrepair in kitchen area
Repair flooring so that floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units shall be maintained in good repair.
- Rooms and equipment - vented as required
Venting system in disrepair in women's restroom.
Repair venting system so that restrooms have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
|
8/26/2013 | Routine | 93 |
Complaint investigation is being conducted due to complaint about food being prepared and stored in the basement.
There is standing water in the basement, However, there is no food preparation or storage of equipment used for the establishment in the basement. In speaking to the owner, there is no food preparation or storage that takes place in the basement.
At this time, there is standing water in the basement, however, the owner is having the water pumped out. At next routine inspection, I will recheck the status of the basement.
Continue to pump water to avoid damage and/or contamination.
No violation noted during this evaluation. | 7/2/2013 | Complaint Investigation | |
Restaurant representatives - add corrected or new information about Lucky T'z, 10307 State St, Mossville, IL »