| No violation noted during this evaluation. | 12/22/2015 | Fire | |
GC:
Frozen foods frozen
Sanitizer: 200-400 ppm (quat)
.
HACCP: Toxic handout and education on storing employee items seperate from food items.
* The restrooms are currently only equipped with a hand dryer and no paper towels. The doors do not push outward from the inside and there is currently no way to open the door without touching the door handle. Discussed with manager. Paper towels or another barrier method will need to be provided to prevent contamination after handwashing for all employees
- Original container, properly labeled, consumer advisory
Several seasonings above the fryer and below the hot holding unit on the cook line were found without labels
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
Correct by labeling all seasonings not in their original container
- Food protection during storage, prepartion, display, service, transportation
1.) The following food products were found without protective covering... 1.) mustard dispensers on the cook line were found without lids
- In-use food dispensing utensils properly stored.
The ice scoop was found inside the ice machine with the handle in the 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.
Correct by storing the ice scoop on a clean surface or in the ice with the handle extended out of the ice
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1.) The following gaskets were found torn and in need of repair... a.) The gasket on the traulsen cooler door
- Wiping cloths clean, used properly, stored
Wet wiping cloths were found stored out of a sanitizing bucket between uses in the following areas... 1.) next to the cash register
- Non-food contact surfaces clean
The following non-food contact surfaces were found soiled... 1.) walk-in freezer door with heavy ice build-up
- Single service articles not re-used
1.) A single use plastic spoon was found being used a a scoop for chocolate candy in the traulsen cooler
2.) Cardboard egg cartons were soiled and being reused in the traulsen cooler
Re-use of single-service articles is prohibited.
Correct by replacing single service spoon in the chocolate candy with a multi-use scoop. Do not reuse egg cartons
- Critical: Sewage and waste water disposed properly
The drain in front of the washer in the basement was found to be backed up and not draining.
Water-carried sewage shall be disposed of by means of a public sewage system or an approved sewage disposal system which is constructed and operated in conformance with applicable State and local laws, ordinances and regulations.
Corrected by repairing drain. Manager called maintenance. The drain was snaked and is not functioning properly.
- Plumbing installed and maintained
The following plumbing fixtures were found leaking and in need of repair... 1.) The hot water handle on the mop sink
- Critical: Hand washing sinks installed, located, accessible
Handsink on fry was found to be blocked by a bottle of glass cleaner sitting within. -Corrected by removing.
-Handsinks shall be kept clear of any obstructions to ensure proper hand washing can be observed.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1.) No trash can was available next to the handsink by the coffee machine
All handsinks should be equipped with hot/cold water, soap, paper towels, and a waste basket at all times
Correct by placing a trash can next to all hansinks
- Critical: Toxic items properly stored
Insecticides were found to be stored with general cleaning chemicals in the wall cabinet in front of the 3 compartment sink
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents.
Corrected by education. Store all insecticides separate from all sanitizers and cleaning agents.
|
9/17/2015 | Routine | 75 |
HACCP: Discussed and provided information on Hand Washing and Glove Use.
Hot foods hot, cold foods cold, frozen foods frozen.
Section 750.570, addition of food handler training requirement under Subpart C: Personnel. All staff has received food handler training. New staff have 30 days to complete training.
Note: In the event of a change of ownership or remodel, a dryer will be required to be installed. Violation #43, Electric or gas dryer shall be provided and used if linens, cloths, uniforms and aprons are laundered on the premises.
- Critical: Hands washed, good hygienic practices (observed).
Employee observed changing gloves/ tasks without washing hands. -Corrected though education and HACCP materials.
Food service employees shall clean their hands and exposed portions of their arms for at least 20 seconds, using a cleaning compound.
Gloves used to handle ready-to-eat food, shall be single-use gloves (used for only one task).
- Food contact surfaces designed, constructed, maintained, installed, located.
Lid to Tea containers in walk in cooler was found to be cracked and damaged. Replace to ensure a smooth, durable, easy to clean surface.
- Food contact surfaces of equipment and utensils clean
Bottom of Fryer product freezer was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Plumbing installed and maintained
Faucet on 3 compartment sink was found to be leaking. Repair/Replace.
- Critical: Hand washing sinks installed, located, accessible
Fry line hand sink and cook line hand sink were found to be blocked. -Corrected by removing obstacles.
Lavatories shall be accessible to employees at all times.
|
4/23/2015 | Routine | 86 |
HACCP: Discussed general storage haccp
Sanitizer used: Quats for 3-compartment sink. Chlorine for wiping cloth buckets
all frozen food is frozen
- Critical: Sanitizing concentration
Wiping cloth bucket near the grill did not have a reading.
Corrected by making a new sanitizer bucket and discuss wiping cloth sanitizer procedure.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
- Food contact surfaces of equipment and utensils clean
The upper interior of the Q-ing oven is soiled.
Clean and maintain clean all food contact surfaces.
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
The bottom of the metal cabinets behind the front counter are soiled. The black shelving in the basement is soiled
Clean and maintain clean 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink near the broken freezer did not have a trash can.
Corrected by providing a trash can.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
|
12/10/2014 | Routine | 91 |
HACCP: Discussed proper storage of toxic items. Provided Toxic Item HACCP bulletin.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Food protection during storage, prepartion, display, service, transportation
1) Pies and steak patties were found uncovered in the walk in freezer. 2) Single service articles (wrappers/cups/basement storage items) and cones and other packaged foods were found stored under water lines in the basement.
Store all items elevated. Provide gutters or other mechanism to prevent potential contamination of stored food/equipment.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines.
- In-use food dispensing utensils properly stored.
The ice scoop by the hand wash sink was found stored with the handle in the ice.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
The seal of the Fry Products freezer by the cooking and hand wash sink area are in disrepair.
Repair or replace the seals of the cooler.
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.
- Wiping cloths clean, used properly, stored
Wet wiping cloth was found stored on the whipped cream/McFlurry area.
Corrected
- Food contact surfaces of equipment and utensils clean
The white baffle of the ice machine is heavily soiled. The interior of the McCafe cooler at the drive thru area is heavily 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.
- Non-food contact surfaces clean
The condiment holders at the front area are soiled. The shelving in the basement under the 'McFlurry cups' and 'sundae lids' is soiled.
Clean and sanitize all non food contact surfaces routinely.
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
Toys, happy meal bags/boxes, and food cutlery were found stored on the floor by the drive thru pay window and in the basement.
Corrected
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the basement by the soda machine and by the shelving area are soiled.
Clean all walls routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
There are no light shields or shatter resistant bulbs in the basement.
Provide appropriate light coverings to protect items from potential contamination of a shattered bulb.
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.
|
6/17/2014 | Routine | 88 |
HACCP: Sanitizer concentration
Cl- sanitizer is used in buckets. Quat sanitizer is used in 3 compartment sink.
Frozen foods were frozen.
- Food protection during storage, prepartion, display, service, transportation
Sliced cheeses stored on top of prep cooler on hamburger wrappers. Store all potentially hazardous foods in food grade containers that are smooth, nonabsorbent, and easily cleanable. Do not use single-service items for long-term food storage.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Hands washed, good hygienic practices (observed).
Observed employee with red nailpolish and multiple ornate rings prepping fries without wearing gloves. Correct by wearing single-use gloves over nail polish or artificial nails when handling any food items. Wear only wedding band or one plain ring when prepping food.
A food service employee shall not wear fingernail polish or artificial fingernails when working with exposed food unless wearing intact single-use gloves.
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.
- Critical: Sanitizing concentration
No sanitizer detected in 4 different buckets of wet cloths labeled 10/23/2013, expiration of 6:17 pm. Inspection conducted at 2 pm. Employee explained that the buckets were accidentally made with no sanitizing solution. Buckets were re-made to read at 100 ppm of Chlorine.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day. Chlorine sanitizer concentration must be between 50-200ppm.
- Food contact surfaces of equipment and utensils clean
1. White lip of ice machine soiled. 2. Soda nozzles and area behind soda nozzles at fountain machine in lobby soiled. 3. Metal shelves under cabinets behind cash register for condiment storage have build up of soil and various syrups. 4. Spoons stored next to coffee pot in blue bin are soiled.
Correct by cleaning all food contact surfaces 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.
- Single service items properly stored, handled, dispensed
Boxes of coffee cups, sleeves of plastic cups, bags of coffee, and McRib oblong storage boxes stored directly on floor in basement storage.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Leak in basement leaving pooled water in storage room. Repair to maintain clean and dry floors and to prevent contamination of stored single-service items.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excessive amount of articles not necessary for day to day operations stored in multiple basement rooms. Correct by removing all articles not necessary for day to day business to allow effective cleaning of those areas and to prevent the harborage of pests.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
|
10/23/2013 | Routine | 84 |
HACCP DISCUSSION: FOOD PROTECTION
COMPLAINT INVESTIGATION: SOILED TEA CONTAINERS
- Food protection during storage, prepartion, display, service, transportation
Ice condensation falling into opened boxes of food in the walk-in freezer.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Sanitizing concentration
No concentration detected in sanitizing buckets. Ensure chlorine concentration in buckets at between 100 to 200ppm. Sanitizer made.
- Wiping cloths clean, used properly, stored
Multiple wet towels laying on tables and equipments.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Soiled interior surface of coolers and freezers.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Plumbing installed and maintained
Leaking ceiling pipe in the basement. Repair to prevent leakage.
- Floors properly constructed, clean, drained
Wet floors by the ice machine. Eliminate wet floor.
|
4/16/2013 | Routine | 89 |
HACCP DISCUSSION: HAND WASHING QUAT USED IN 3-COMPARTMENT SINK, CHLORINE USED IN BUCKETS
- Critical: Hands washed, good hygienic practices (observed).
Observed two employees changed task by grabing a box and the other using a sanitizing towel and did not change gloves before handling food.
Employees shall dispose of gloves, wash hands and put on a new pair of gloves each time a task is changed that is move away from food prep line and handling something else from food.
Corrected by discarding food touched and education.
- Non-food contact surfaces clean
Soiled interior surface of cabinets storing sauces and condiments.
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
Single service items stored on the floor
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Soiled interior of hand sinks in the food prep area.
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9/5/2012 | Routine | 91 |
HACCP: DISCUSSED TEMPERATURE OF FOOD CHLORINE USED IN BUCKETS
- In-use food dispensing utensils properly stored.
Scoop handle in ice in the ice bin by drive thru window.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensils handle extended out of the ice.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket of wall freezer. Repair.
- Single service items properly stored, handled, dispensed
Single service cups stored directly on the floor of basement storage area.
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
.No paper towel at the hand sink behind shake machine.
Always provide paper towel at all hands ink.
Corrected.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Two garbage can full and overflowing at the prep area
Garbage and rubbish shall be disposed daily or at a frequency which does not create nuisance.
- Walls, ceilings, and attached equipment, properly constructed, clean
Damaged lower part of wall behind soda box storage in the basement.
Repair to prevent harbor for pests.
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3/2/2012 | Routine | 92 |
HACCP: Discussed frequent handwashing and using the three compartments sink with correct sanitizer concentration.
Frozen foods are frozen.
- Thermometers provided and conspicuously placed
Observed no thermometer provided for salad cooler.
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.
- Critical: Hands washed, good hygienic practices (observed).
1.)Observed employees wearing ring/jewelry/ watches at prep area.
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.
2.) Observed infrequent hand washing among employees and employee clean up spill on floor with napkin and return to work station without washing hands.
Employees shall maintain a high degree of personal cleanliness and conform to good hygienic practices during all working periods in the food service establishment.
- Food contact surfaces designed, constructed, maintained, installed, located.
Observed cracked plastic food container at container shelf next to hand sink.
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.
Container was discarded by employee. Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed towel used for stopper at sanitizer section at three compartment sink.
Replace with proper stopper.
- Wash, rinse water clean, proper temperature
Observed soiled wash water at three compartment sink.
The wash water shall be kept clean for machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization.
wash water was drained and refilled. Violation corrected during inspection.
- Critical: Sanitizing concentration
!Observed worker not sanitizing items at three compartment sink.
Equipment and utensils shall be sanitized in the third compartment. All items must be wash/rinsed/sanitized correctly. Provide test strips to check for sanitizer concentration.
Quat sanitizer is provided for three compartment sink, however, none was used. chlorine sanitizer was then provided. Violation corrected during inspection.
- Single service items properly stored, handled, dispensed
Observed single use items stored upright to where food contact surface is touched with employee hands and contamination such as dust, debris, or pests can collect.
Invert all single use items to where food contact surface is protected.
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.
- Plumbing installed and maintained
1)Observed leak from soda lines above chicken nugget container box at downstairs storage area.
repair leak from line so that food contact items are protected from cross contamination.!.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
2.) observed sump pump drain line discharging onto floor and wall at sump pump.
Readjust drain line so it discharges directly into pump pit.
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: Outer openings protected from insects, rodent proof
Observed drive thru windows 1 and 2 with air curtains not being utilized. Windows also were not closing in between customer exchange due to being propped open by employee.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
Windows were manually opened and closed by employees and air curtain was turned on. Violation corrected during inspection.
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9/15/2011 | Routine | 79 |
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