HACCP: Pest protection
- Food contact surfaces of equipment and utensils clean
Found build up on the ice machine bin ice shield.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Critical: Toxic items labeled and used properly
Found two spray bottles in men's restroom closet with cleaners in them with out label of contents. Corrected and labeled.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
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8/14/2015 | Routine | 93 |
HACCP: Pest protection
- Non-food contact surfaces clean
Please defrost the white chest freezer in storage room. Make sure lid to freezer is being closed all the way. Non food contact surfaces shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found exposed wood on wall under the hand sink in the kitchen area. Please seal wood so that it is easily cleanable.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
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4/23/2015 | Routine | 98 |
HACCP: Boil Order Guidelines Cl- sanitizer is used in the establishment
- Food contact surfaces of equipment and utensils clean
White baffle of ice machine is soiled. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
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9/25/2014 | Routine | 98 |
HACCP: Provided Hand Washing HACCP Sheet
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
- In-use food dispensing utensils properly stored.
Ice scoop in the smaller ice machine behind the counter was stored with the handle touching the ice. Corrected: ice scoop stored with handle extended 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.
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4/11/2014 | Routine | 99 |
HACCP: Discussed routine cleaning and sanitizing of the water containers that are placed throughout the course.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- In-use food dispensing utensils properly stored.
The ice scoop in the large ice machine was found with the scoop in the ice.
Corrected
- Food contact surfaces of equipment and utensils clean
The interior white baffle of the ice machine is soiled. The interior and seals of the White Westinghouse refrigerator 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.
- Storage/handling of clean equipment, utensils
The drawer under the microwave with utensils and other items had utensils facing various directions.
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.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Single service items properly stored, handled, dispensed
Cup lid storage bins (brown bins for coffee) were found to be soiled.
Clean all storage bins.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Critical: Toxic items labeled and used properly
Spray bottles in the closet in the men's restroom and also in the back freezer storage room (behind women's restroom) were found not labeled with contents.
Corrected
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9/19/2013 | Routine | 90 |
HACCP: Discussed proper hand washing. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving in the back storage room with cups/single service articles needs to be sealed/painted.
Paint or seal the wood.
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 white baffle of the ice machine is soiled.
Clean and sanitize routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Critical: Toxic items labeled and used properly
A spray bottle with tinted liquid was found stored under the three compartment sink without a label on it.
Corrected
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4/30/2013 | Routine | 92 |
Hot dogs and brats were cooking at the time of inspection.
HACCP: Discussed proper labeling of all toxic items. Provided a HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- In-use food dispensing utensils properly stored.
Tongs are being stored in a wicker basket that also has the buns.
Store tongs on a clean non-absorbent surface or on the hot dog roller to prevent any potential contamination.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cardboard liners being used in the Pepsi cooler.
Remove the liner and provide appropriate materials for storage of food.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dish washing methods.
- Food contact surfaces of equipment and utensils clean
The interior of the microwave is soiled. The interior of the yellow freezer in the storage area 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) The hand wash sink was found to be soiled at the time of inspection. 2) Men's restroom was found propped open.
1) Clean and sanitize the hand wash sink routinely. 2) Ensure door is closed when completed cleaning. Do not prop door open.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
The floor under the soda syrup dispensing storage area is soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items labeled and used properly
Spray bottles stored on the three compartment sink are not labeled with the contents.
Corrected
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6/12/2012 | Routine | 87 |
HACCP: Discussed the proper concentration and use of appropriate sanitizer for the facility.
Chlorine bleach is the sanitizer used in the facility.
- Thermometers, gauges, test kits provided
There were no test strips present at the facility for testing sanitizer.
Test strips for chlorine bleach are available at the health department.
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
The interior of the freezer is soiled.
Clean and sanitize routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- No Certified Manager Present
There was no certified person present at the facility.
Visit www.idph.state.il.us for available courses for the Food Service Sanitation Manager Certificate.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection. Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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3/6/2012 | Routine | 97 |
HACCP: Discussed proper labeling of items taken out of their original containers.
Chlorine bleach is the sanitizer used in the facility.
Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) The white baffle of the ice machine, 2) The interior of the shelving in the white-westinghouse cooler, 3) The interior of the microwave, 4) The interior of the yellow Whirlpool cooler.
Clean and sanitize routinely and maintain clean.
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.
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
Paper cups are being stored on the floor of the dry storage room.
Corrected
- Rooms clean, lockers provided and used, clean
Personal items being stored on the soda syrup boxes.
Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees clothing and other belongings.
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9/13/2011 | Routine | 96 |
HACCP: Discussed proper labeling of toxic items.
The pest control operator for the faulty is American Pest Control.
Chlorine bleach is the Sanitizer used in the facility.
Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
The interior of the White Westinghouse freezer and cooler are soiled.
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 exterior of the microwave is soiled. The shelf under the microwave is 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.
- Single service items properly stored, handled, dispensed
Boxes of lids stored on the floor of the storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sink next to the three compartment sink is soiled.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
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4/26/2011 | Routine | 94 |
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