HACCP: Handwashing
Quats sanitizer is used in the three compartment sink. Chlorine sanitizer is used in buckets.
Frozen foods were stored frozen
Note: Routine inspection conducted in conjunction with RFS 15-0290, which stated that "an ant was found in double cheeseburger wrapper." No pests were observed during routine inspection. Pest control services are provided by a licensed Pest Control Operator on a consistent basis. Recommend complaint be closed. SS
- Thermometers provided and conspicuously placed
No thermometer present in Beverage Aire cooler near prep line. External thermometer does not function properly. Provide a thermometer in this unit.
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: Sanitizing concentration
All sanitizer buckets reading at 0ppm chlorine. Corrected: Sanitizer buckets remade to 200ppm chlorine.
- Walls, ceilings, and attached equipment, properly constructed, clean
Flooring in corners of dry storage room downstairs, beneath shelving units, and in walk in cooler are soiled. Clean floors routinely.
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9/23/2015 | Routine | 94 |
HACCP: Food Protection
Quats sanitizer is used in the establishment
Frozen foods were stored frozen
Note: Conducted routine inspection in conjunction with RFS, which stated that complainant, "felt ill after eating a cheeseburger, McChicken, and fries on 5/12/2015." Discussed complaint with manager on duty, Amanda, who stated that she has not received any customer complaints of illness in the last two weeks. Manager further stated that no employees have been ill or called in sick to work in the last two weeks. Hamburger, fries, and McChicken patties were found frozen during pre-cooked storage and at 135 degrees F or above during hot storage. Pickles, ketchup, lettuce, and onions are not potentially hazardous and no potential public health hazards were found with these items. Cheese for cheeseburgers are held at room temperature according to company policy and proof was provided that these items can be held at room temperature for up to 12 hours. Recommend complaint be closed. SS
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Shredded cheese on make line was found to be 71 degrees with no time marked to indicate "Time as a Control." Cheese was discarded.
If time only is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, the time must be marked to indicate when the food item was taken out of refrigeration (temperature control).
- Thermometers provided and conspicuously placed
No thermometer found in Beverage Aire Cooler and display thermometer is not functioning. Replace thermometer.
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 protection during storage, prepartion, display, service, transportation
Container with ready-to-eat lettuce and no lid is stored in the Beverage Aire Cooler. Corn mixture is stored in the Beverage Aire Cooler with no lid. Lid to exposed frozen beef patties next to grill is left open in between use. Ensure a covering or lid is on all food. Ensure lid to frozen patties is closed in between use to maintain temps and to avoid contamination by dust or pests, etc.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Food contact surfaces of equipment and utensils clean
Bottom shelves of Traulsen 4 Door Cooler are soiled. Interior Beverage Aire Cooler is soiled. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
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5/15/2015 | Routine | 90 |
HACCP - Discussed and provided written information on proper food storage.
Sanitizer - buckets - chlorine
- 3 bay sink - quats
- Food protection during storage, prepartion, display, service, transportation
Sleeves of ice cream cones stored in rack on floor at front counter.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area. Store cones on shelf 6 or more inches above floor.
- Wiping cloths clean, used properly, stored
Observed wet towels on counters.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Place wet towels in sanitizng solution.
- Food contact surfaces of equipment and utensils clean
Soiled shelving in 2 door Beverage Air cooler. Upper interior surface of microwave oven soiled. Condiment bins at front counter soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of under counter coolers (drive thru and front counter). Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Single service cups stored on floor at front counter. Case of large cups stored on floor in basement. case of to go biscuit and gravy containers stored on floor in baskement.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Store single service articles 6 or more inches above floor.
- Plumbing installed and maintained
Hole in spigot on 3 bay sink causing water to spray on walls.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair or replace spigot.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Trash containers overfilled at several locations in food preparation area.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled. Cover or empty trash cans.
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9/29/2014 | Routine | 90 |
HACCP - Discussed and provided written information on proper handwash procedures.
Sanitizer - buckets -chlorine
- 3 bay sink - quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of Traulsen fry freezer near drive though fryers.
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. Repair or replace gasket.
- Wiping cloths clean, used properly, stored
Observed multiple wet wiping cloths on counters.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. POlace wet wiping cloths in bucket of sanitizer solution.
- Non-food contact surfaces clean
Soiled shelving under enclosed area behind front counter housing coffee/sugar, syrup, and condiments. Soiled gasket on door of iced coffee cooler storing whipped cream in door. Shelf above Mcflurry area soiled with M & M and oreo toppings. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Cups stored in metal bin with mesh bottom, directly on floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Store single service articles 6 inches above floor.
Lids missing for cup dispensers at drive thru window. Provide lids to protect food contact surfaces.
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4/28/2014 | Routine | 96 |
HACCP: Discussed pest control. Management use fly spray at night and also stated they keep the doors and drive windows closed as much as possible. Make sure to cover food during application of the fly spray and to clean and sanitize all food prep areas where the spray may have landed.
Sanitizer used is: Wiping cloth buckets use Chlorine (100PPM) and #-compartment sink use quats (200PPM)
All frozen food was frozen
This report shall serve as a complaint investigation with the RFS #13-0316. The complaint was that a couple visited on July 7th and the Girl who took the order was picking a puss filled pimple on her next, rolled it in her fingers and flicking it onto the floor. She then asked to take their order.
Discussed with the manager on staff at this time about the complaint. She was told that if an employee has sores or pimples that are oozing or puss filled and could possibly contaminate food or food contact surfaces that person should not be working with food or if server enough sent home.
At this time, the employees working were observed. None of the employees appeared to have pimples or sores on them.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Tomatoes on the prep line did not have the time set on them or marked to show when they had be put out.
Corrected by an employee discarding the tomatoes providing new and starting the time clock for the tomatoes.
Foods shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Critical: Hands washed, good hygienic practices (observed).
Observed and employee discard their old gloves and immediately apply new.
Corrected by the employee was stopped before prepping food and instructed to wash their hands before apply new gloves.
Always wash your hands between tasks or before applying new gloves.
Food service employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation which includes working with: exposed food, clean equipment and utensils, unwrapped single-service articles(Gloves), and after any type of activity that contaminates the hands.
- Non-food contact surfaces clean
The holder for the ice scoop next to the McCafe machine is soiled. The white plastic bin for scoops used for the McCafe stirring spoons is soiled(this was corrected and cleaned) The grey bins used to hold sauces next to the fryer and the bins under the from registrars are soiled on the inside.
Routinely Clean and maintain 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.
- Plumbing installed and maintained
Some condensation or other type of liquid(does not appear to be from a drain or any kind) is leaking on to the floor in the northwest corner of the basement.
Fix the leak.
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.
- Floors properly constructed, clean, drained
The floor in the Northwest corner of the basement is soiled.
Clean the floor routinely and maintain it to be clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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7/11/2013 | Routine | 87 |
Addressed water shut off and following boil order guidelines.
No violation noted during this evaluation. | 5/23/2013 | Boil Order | |
HACCP: Discussed pest control. In the past flies have been a major issue in this establishment. Keeping the drive thru windows closed as much as possible and possibly having some kind of fan or air curtain at the windows will help prevent pest from entering.
Sanitize uses: Wiping cloth buckets is Chlorine. 3-compartment sink is quats.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Burrito mix was being stored out of the cooler and was at a temperature of 60 degrees F. 2) Pre made Burritos in the Traslen cooler where the burritos are kept were at 50 degrees F.
Corrected: The mix and the 9 burritos were discarded.
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.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Various employee observed wearing rings and bracelets while preparing food.
Corrected: Employee removed bracelet and rings.
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.
- Thermometers, gauges, test kits provided
Unable to provide test strips for the Quat.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Critical: Sanitizing concentration
Observed improper sanitizing of food contact surfaces by not immersing utensils and other food contact equipment into a sanitizing solution.
Corrected by education and the sanitize sink was filled with sanitizer to immerse food contact utensils and other equipment.
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.
- Wiping cloths clean, used properly, stored
Through out this inspection wet wiping cloths were observed to be stored out of the sanitizer buckets.
Keep wiping cloths in sanitize buckets between uses.
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.
- Non-food contact surfaces clean
The grey plastic bins where sugar, creamer and single use packets of food are kept under the front registrars are soiled.
Routinely clean these areas to prevent accumulated soil.
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
The floor under and around the soda syrup rack in the basement is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall to the right of the soda syrup rack in the basement is soiled.
Clean and maintain clean walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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2/8/2013 | Routine | 81 |
- Critical: Presence of insects/rodents. Animals prohibited
There are still flies present in the facility however the population has decreased. The following measure are in place for prevention: Markley's pest elimation services applied MaxForce fly spot bait on July 13th, fly traps are being used through out the facility and are placed in locations that prevent contamination of food, food product and utensils, the manager stated they are spraying routinely at night. It was discussed with the manager about keeping the drive thru window closed. Observed employees working the drive thru windows keeping the windows open. It is recommended that more fly traps be put up in locations that prevent contamination of food, food product, and utensils. KEEP THE DRIVE THRU WINDOW CLOSED AS OFTEN AS POSSIBLE.
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7/17/2012 | 1st Recheck | |
HACCP: Placement of Fly traps Sanitizer used is QUATS. A fee will be assessed for all rechecks.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Sliced Tomatoes on the food prep line were at 49 degrees F and the clock used for time control was not set. 2) Fruit parfait cups in the Double door stand up cooler next to the fryers were held past the use by date of 7/8/2012.
1) Potentially hazardous foods must be kept at 41 degrees or below OR if Time is used as a control correct producer must be followed. 2) Potentially hazardous foods must be discarded before their use by date. 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.
Foods shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
Corrected: The tomatoes were discarded and the Fruit parfait cups were discarded.
- Wiping cloths clean, used properly, stored
Numerous wiping clothes being stored on counter tops through out the kitchen area.
All wiping cloths must be kept in a sanitizing solution between uses.
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.
Corrected: Wiping cloths were placed in the used bucket. Also corrected by education.
- Non-food contact surfaces clean
The assembly for the automatic drink machine at the drive-tru window is heavily soiled with syrup residue.
Clean and maintain 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No trash can near the hand sink in the grill area.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Critical: Presence of insects/rodents. Animals prohibited
Multiple flies seen through out the facility.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
Spoke with the manager who stated they spray at close and have fly traps hanging up.
These measure do not seem to be working, a professional is strongly recommend to help combat the pest issue. Furthermore, only keep the drive-thru windows open as long as absolutely needed. A charged recheck will be conducted on or after 07/16/2012.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: in between the sweet tea counter and the drive thru window, under the grill, under the rack to the right of the 3-compartment sink, under the prep tables to the right of the 3-compartment sink and the floor under the grease line in the basement.
Keep floors clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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7/9/2012 | Routine | 86 |
HACCP: Discussed Pest Control. Sanitizer used is Quats.
- Food protection during storage, prepartion, display, service, transportation
Food containers in the walk in freezer were being stored with the plastic bags open. These items include the strawberry box and the frozen meat box.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Keep foods covered.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The wood shelving in the basement is starting to have peeling paint.
Repair, resurface, or replace the shelving so that it is smooth, easily cleanable, and non-absorbent.
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.
- Thermometers, gauges, test kits provided
Incorrect test strips provided for testing the wiping cloth buckets.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
The wiping cloth buckets use QUATS for the sanitizer. Provide Quat test strips to test the sanitizer solution.
- Wiping cloths clean, used properly, stored
A wiping cloth was being stored on the shelving under the cook line.
Store wiping cloths in sanitizer solution between uses.
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.
- Non-food contact surfaces clean
The following non-food contact locations are soiled: The interior of the cabinets under the front counter, the interior of the cabinets under the self service soda machine in the dinning room, the lid holder of the soda machine at the drive thru window, the corners of the utensil holders on the cook line.
Clean and maintain 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.
- Plumbing installed and maintained
The drain pipe under the 3-compartment sink is leaking.
Repair the leak.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No trash can at the hand sink in the grill area.
Provide a trash can at all hand sinks.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
The floor under the 3-compatment sink is wet due to the leaking drain line. The floor around the soda syrup in the basement is soiled. The floor under the tea machine in the back is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/13/2012 | Routine | 90 |
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