HACCP Discussed date-marking
Chlorine sanitizer bucket concentration: 200 ppm
Frozen foods are frozen.
- Thermometers provided and conspicuously placed
No thermometer present in True refrigerator.
Provide thermometer in every mechanical refrigeration 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: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Container of tortilla chips stored uncovered.
Provide covering for container of chips to prevent possible contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Plumbing installed and maintained
Leak present on faucet head of hand sink. Leak is also present on piping under the hand sink.
Repair or replace piping.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
Food items found blocking the hand sink
Corrected
- Critical: Outer openings protected from insects, rodent proof
Side door of establishment was open during the inspection.
Corrected
- Critical: Toxic items properly stored
Personal medications found intermingled with food products on shelf above the prep table.
Store all personal medications in designated employee storage area. Corrected
- No Certified Manager Present
No FSSMC present in the establishment.
Certification shall be achieved by successfully completing a Department approved course and monitored examination offered by a testing organization in compliance with the criteria in the IDPH food service code.
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11/18/2015 | Routine | 79 |
HACCP A dead and live roach was observed during the inspection. Be advised that pest control operator should be called to minimize the occurrence of pest and rodents.
Correct date-marking was also discussed with staff.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Numerous food items found in the refrigerator are not date-marked.
Properly date-mark food items. Corrected
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Containers of salsa located in the refrigerator are not covered.
Provide protective covering for containers of salsa.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal beverage items found on the spice shelf above the prep table.
Store all personal beverages and food in designated employee dining area. Corrected
- Food contact surfaces of equipment and utensils clean
Interior of microwave is excessively soiled.
Wash, rinse, and sanitize all interior surfaces of microwave.
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 based on food temperature, type of food, and amount of food particle accumulation.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels present at kitchen hand sink.
Provide paper towels.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Critical: Toxic items labeled and used properly
Toxic items found intermingled on front shelf with single-service cups and straws.
Store all toxic items in designated chemical storage area. Corrected
- No Certified Manager Present
A valid food service sanitation manager certificate is not present in the establishment.
Provide a current and valid FSSMC at the next inspection.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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8/12/2015 | Routine | 75 |
HACCP Spanish HACCP bulletin given to the manager on duty. All food service employees shall thoroughly wash hands for 20 seconds with soap and warm water.
Violation Code: 740.570 All food handlers, except someone who holds a food service sanitation manager certificate, shall obtain or receive training in basic food handling principles.
Food handler training information given to the manager also.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Containers of salsa are not date-marked.
Clearly date-mark all refrigerated ready -to-eat foods. Corrected by education.
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.
- Critical: Hot food at proper temperatures
Small tray of steak has internal temperature of 63 F.
Discard steak. Corrected by discarding.
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.
- Potentially hazardous foods properly thawed
Package of tamales found thawing on top of the prep table cooler.
Thaw tamales in a refrigerated unit.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Food protection during storage, prepartion, display, service, transportation
Pan of peppers stored uncovered in the deep freezer.
Provide protective covering for peppers.
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 worker washing hands without the use of soap. Properly wash hands for 20 seconds with soap and warm water.
Corrected by education. Worker was instructed to properly wash hands with soap.
Food service employees shall clean their hands and exposed portions of their arms for at least 20 seconds, using a cleaning compound.
- Food contact surfaces of equipment and utensils clean
Interior surfaces of kitchen microwave are soiled.
Wash, rinse, and sanitize all interior surfaces of microwave.
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.
- Critical: Hand washing sinks installed, located, accessible
Drink found stored in the kitchen hand sink.
Discard drink. Wash, rinse, and sanitize hand sink. Corrected by discarding drink.
Hand sinks shall be used for handwashing only. Hand sinks shall be free from any obstructions and readily accessible by all employees.
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3/10/2015 | Routine | 80 |
HACCP Reviewed proper food storage. Chlorine sanitizer is utilized.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Containers of food stored uncovered in refrigerator.
Provide protective covering for all containers of food.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Toxic items properly stored
Spray bottle of Windex and bottle of eye drops stored next to single-service items and food equipment.
Store all chemicals in chemical storage area. Corrected by moving items to separate 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.
No personal medications shall be stored in food storage, preparation or service areas.
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11/17/2014 | Routine | 89 |
HACCP Discussed general food storage and storage of personal food and drink items. All potentially hazardous ready-to-eat foods shall be date-marked. Day of preparation shall be considered as Day 1. Food items shall be discarded after 7 days.
Chlorine sanitizing bucket concentration: 200 ppm.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following food items are not date-marked: 1.individual containers of salsa, 2. numerous pans of cooked meat, 3. containers of sauces.
Correctly date-mark all containers and pans of ready-to-eat potentially hazardous foods. Mark day of preparation as Day 1. Corrected by education. Mangers date-marked all containers of food.
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.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1.Pans of meats and salsa stored uncover in prep cooler and in kitchen refrigerator. 2. boxes of tortillas stored on the floor in kitchen area.
1.Provide protective coverings or lids for pans of foods. 2.Store all boxes of food items a minimum of six inches above the floor to protect against possible contaminates.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
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
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal found stored on prep table counter top.
Store personal food items in designated area for employees. Corrected by education. Food was moved to employee shelf.
Employees shall consume food only in designated dining areas.
- Food contact surfaces of equipment and utensils clean
Interior floor and walls of microwave are heavily soiled with food debris.
Wash, rinse, and sanitize all interior surfaces of microwaves.
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 based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
Bottom screen surface of beverage dispensing machine is soiled.
Wash and clean screen 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.
- Single service items properly stored, handled, dispensed
Single service trays found stored on the floor in kitchen.
Store single service items a minimum of six inches above the ground to protect against dust, dirt, and splash.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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5/13/2014 | Routine | 80 |
Sanitarian conducted site visit in response to FBI complaint reported on 3/14/14. Complainant reported possibile food-related sickness
No violation noted during this evaluation. | 3/18/2014 | Complaint Investigation | |
HACCP: Discussed date marking of potentially hazardous foods and the hazard of cross-contamination.
Chlorine sanitizing bucket concentration: 200 ppm.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following items are not date-marked: 1.open gallon of milk, 2.individual containers of salsa, 3.containers of sauces.
Label and date all potentially hazardous foods
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
The following items are uncoverd without lids in the kitchen refrigerator: 1. deli meat, 2. containers of sauce.
Provide protective lids or coverings for containers of food.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hand soap present at hand washing sink.
Provide hand soap at hand washing sink.
Hand soap shall be provided at every hand sink to ensure proper handwashing procedures by employees.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind three compartment sink is missing tiles. Wall across from refrigerator is in disrepair.
Replace missing tiles and repair walls.
Walls and ceilings of garbage or refuse storage rooms shall be constructed of easily cleanable, non-absorbent material and maintained in good repair.
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1/28/2014 | Routine | 86 |
HACCP: Proper cooling of potentially hazardous foods. Ensure potentially hazardous foods made in advance are cooled properly by dividing up large portions into smaller portions so that correct temperatures are reached in the required time period.
cl- sanitizer is the sanitizer used in the establishment.
Frozen foods were frozen.
- Critical: Foods properly cooled
Multiple items, including cooked chicken and pork, were not labeled with the date and time of preparation in the two-door cooler. Label all potentially hazardous foods with date and time of preparation to ensure they are being consumed or discarded by Day 7. Corrected by education.
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.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1. Large steel containers of red sauce, grated cheese, and cooked chicken stored in two-door cooler with no covering. 2. Large steel containers of chicken, pork, and beef stored in prep fridge with no covering. Corrected by education.
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 washing hands in "rinse" section of 3 compartment sink instead of hand washing sink. Hand washing sink was blocked by an overturned, empty, white bucket.
Food service employees shall clean their hands only in either a hand-washing sink or an approved automatic hand-washing facility.
- Food contact surfaces of equipment and utensils clean
Interior of microwave heavily soiled. Clean all food contact surfaces as often as necessary to maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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11/11/2013 | Routine | 82 |
HACCP Discussed proper food temperatures.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Pan of chicken had a temperature of 87 degree.
Worker place chicken back into cooler
Temperatures of all potentially hazardous foods shall be at 41°F or below at all times except as provided for in the Code.
- Food protection during storage, prepartion, display, service, transportation
2 containers of uncovered food found in cooler.
Provide cover to eliminate contamination of food.
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 sanitizer detected in the 3 compartment sink.
Worker corrected by adding proper chlorine concentration to solution.
Ensure that sanitizing solution meets proper sanitizing concentration between 50-200 ppm.
- Non-food contact surfaces clean
Racks in cooler were soiled.
Clean and maintain surfaces of 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.
- Storage/handling of clean equipment, utensils
Utensils stored iimproperly in basket on front counter.
Properly store food contact sufaces of all utensils with handles facing the same way to avoid contamination of food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels not found at handsink.
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7/19/2013 | Routine | 85 |
HACCP DISCUSSION: FOOD COOLING.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusting tip ends of racks in the cooler of kitchen
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.
- Food contact surfaces of equipment and utensils clean
Soiled interior of microwave in the kitchen.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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3/15/2013 | Routine | 96 |
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