HACCP: Pest Control
- Critical: Foods properly cooked and/or reheated
Potentially hazardous foods were being heated/reheated in steam table as evidenced by cheese sauce at 86 degrees F, white gravey at 126 degrees F, and taco meat at 79 degrees F in steam table. Previously cooled potentially hazardous foods must be reheated to 165 degrees F for 15 seconds and other potentially hazardous foods must be cooked to required final cooking temperature for 15 seconds prior to placing in steam table and then held at 135 degrees F. Reheat foods in steam table. Note: Foods were reheated.
- Foods handled with minimal manual contact
Employees handled drink toppings and sandwich toppings with bare hands.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible. Use utensils to handle ready-to-eat foods.
- In-use food dispensing utensils properly stored.
Ice scoop to ice machine was buried in ice of machine.
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. Store ice scoop in approved manner.
- Food contact surfaces designed, constructed, maintained, installed, located.
A piece of cardboard was being re-used to seperate stacked pre-made shake cups in milk machine. Provide non-absorbant, durable, smooth and easily cleanable material to separate cups.
Liquid is pooling in bottom of True refrigeration unit in kitchen. Maintain equipment in good repair. Repair unit to provide proper elimination of condensate.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Dish machine is missing one drain board. Drain boards of adequate size shall be provided for proper handling of soiled utensils prior to washing and for clean utensils following sanitizing. Provide approved 3 compartment sink.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No waste can was at handsink serving kitchen area.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used. Proivde a hands free waste can at hand sink.
- Critical: Presence of insects/rodents. Animals prohibited
Live roach seen on dining room table.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Provide approved, effective insect control measures.
Note: Keri, Manager, stated they were being treated weekly by American Pest Control.
- Floors properly constructed, clean, drained
Numerous floor tiles were chipped or loose in front and back kitchens (see below ice machine). Provide smooth and easily cleanable flooring in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls and ceiling in front and back kitchen are discolored and soiled appearing. Provide clean and clean-looking walls and ceilings in good repair.
Eliminate gap between counter and backsplash and backsplash and wall at front hand sink.
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9/26/2012 | Routine | 80 |
HACCP: Discussed storeing toothpicks away from toxic items and providing a cover for iced tea pitchers during slow times.
Frozen foods were frozen.
Cl used as sanitizer- 50-200 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed milk in walk in cooler without 7 day discard date.
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.
Label all potentially hazardous items held over 24 hours with a 7 day discard date.
- In-use food dispensing utensils properly stored.
Observed scoop for beef in cook area stored with handle in food.
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.
Store scoop in a way mentioned above.
- Critical: Hands washed, good hygienic practices (observed).
Observed employees engaging in food prep while wearing wrist jewerly.
Food service employees shall not wear jewelry on their arms and hands while preparing food, except for a plain ring such as a wedding band or medical information jewelry.
Employees cannot wear wrist jewerly or watches when engaged in food prep. Corrected by education.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed ripped gasket on two door storage cooler in front area and two door freezer and cracked plastic cover at shake maker machine.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
Repair/replace door gaskets and replace cracked cover at shake machine.
- Non-food contact surfaces clean
Observed heavily soiled door gaskets at two door freezer and soiled fan in cook area.
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.
Clean gasket area and fan and maintain clean.
- Plumbing installed and maintained
Observed leak at neck of mop sink faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair leak.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Observed no paper towels at front area hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Employee provided towels, violation corrected. Have a supply of paper towels available at all times.
- Floors properly constructed, clean, drained
Observed floors throughout facility 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.
Replace floors with smooth and easily cleanable material.
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2/10/2012 | Routine | 83 |
HACCP: Discussed employess washing hands after discarding single use gloves and putting on a new pair or after touching raw product to avoid cross contamintation. Informed manager that this will result in a violation if seen during future inspections. Also discussed labeling milk not used within 24 hours with a seven day discard date. This will result in future violations if seen in inpections.
Frozen foods were frozen.
Cl used as sanitizer
- Food contact surfaces designed, constructed, maintained, installed, located.
Observed multiple lids and plastic containers throughout facility cracked or broken.
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 dishwashing methods.
Replace any plastic lid or container that is damaged with one that is smooth, easily cleanable, and non absorbant. Maintain in such containers in good repair.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed bottom door at 2 door freezer in cook line area in disrepair.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
Repair bottom door.
- Single service items properly stored, handled, dispensed
Observed car containers stored above cook line with food contact surface exposed to contaminants and single use forks not stored with handles facing the same way in front area storage shelves.
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.
Invert car containers to protect the food contact surface from contamination and store single use forks in a manner that will result in the food contact surface not exposed to manual contact. Eg. handles facing the same way.
- Floors properly constructed, clean, drained
Observed missing tile piece underneath ice maker where stagnant water can sit.
Floors shall be maintained in good repair.
Grout, replace tile, or find means to prevent stagnant water from sitting in missing tile piece
- Critical: Toxic items labeled and used properly
1) Observed sanitizer bucket concentration stored adjacent to front counter area not at appropriate concentration.2) Spray bottle of blue liquid not labeled with contents.
1)Food-contact surfaces of equipment and utensils shall be sanitized by immersion in a clean solution containing a chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite.
2)Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
1)Maintain bucket sanitizer concentration at 50-200 ppm. Concentration remade by employee.2)bottle was properly labeled. Both violations were corrected during inspection.
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12/2/2011 | Routine | 90 |
HACCP: Discussed FBI and preparation of foods and process and protection.
Frozen foods are frozen.
Chlorine used as sanitizer-200 ppm.
- Critical: Wholesome, sound condition
Observed moldy tomatoes in walk in cooler.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
Moldy tomatoes were discarded by employee. violation corrected.
- Original container, properly labeled, consumer advisory
Observed chicken noodle soup in container in walk in cooler dated 9/3/11.
Ensure that stock is rotated, used, or discarded in seven day time frame.
Label all PHF with a seven day discard date.
- In-use food dispensing utensils properly stored.
Observed ice scoop in ice machine with handle touching 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.
Store scoop with handle extending out of ice or clean and dry.
- Food contact surfaces designed, constructed, maintained, installed, located.
-1)Observed multiple cracked plastic storage containers throughout facility cracked.
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.
2) observed rusty walls in walk in 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.
Resurface or replace walls and maintain smooth and easily cleanable.
3)Observed torn door panal at Commander stand up freezer
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.
Repair/replace door panal.
- Food contact surfaces of equipment and utensils clean
Observed the following food contact surfaces soiled:1) shelving in walk in cooler, ice machine lip, and can rack.
All food contact surfaces shall be kept in clean.
clean and sanitize food contact surfaces and maintain clean.
2) observed ice build up in walk in freezer.
Food contact surfaces shall be maintained in good repair.
Defrost, clean, and sanitize walk in freezer and maintain in good repair.
- Single service items properly stored, handled, dispensed
Observed car caddy's for childrens meals not protected from contamination.
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.
Cover containers or other means of protection to protect from dust or other contaminates.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Observed broken or damaged soap dispensers in womens bathroom and at handsink next to prep table.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
Replace or repair soap dispensers.
- Walls, ceilings, and attached equipment, properly constructed, clean
Observed missing coving next to upright Commander freezer.
Walls shall be maintained in good repair and kept clean.
Clean food debris at floor/wall junction and reattach or replace coving.
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9/28/2011 | Routine | 85 |
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