Sanitizer Cl- 50ppm
Frozen Foods Frozen
HACCP: Discussed handwashing practices. While operating the temporary buffet line there must be a handwashing station present.
Note: New service area is approved, no further rechecks are required at this time.
- Food protection during storage, prepartion, display, service, transportation
LaBrea Bakery Bread stored on floor of dining area.
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
- Food contact surfaces of equipment and utensils clean
Inside microwave located in dining area soiled. Please wash, rinse, and sanitize.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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11/4/2015 | Routine | 96 |
•HACCP: sanitizer con
- Food protection during storage, prepartion, display, service, transportation
Found rolling cart in the walk in cooler with out cover. Make sure to leave an empty pan on the top rack so that foods are covered. Corrected and spoke to employees.
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
- Non-food contact surfaces clean
Non food contact surface cleaning: chip ice out of milk cooler, defrost white freezer for cold packs, remove white packaging off two door stainless cooler by dish area. Non food contact surfaces shall be clean.
- Plumbing installed and maintained
Found excess of lime accumulation on the dish machine and drain boards.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Please clean the floor under the dish area, lime has accumulated. Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Please clean the walls on the underside of the dish machine drain boards. Walls shall be clean.
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8/24/2015 | Routine | 94 |
Complaintant stated "Food was no good". Facility does receive donated food as per the "Good Samaritan Act". All food observed to be free of spoilage. All cold hoding units were well below 41*F and all frozen foods were frozen solid. Facility did just fire employee in the last two weeks. Thank you for your cooperation.
No violation noted during this evaluation. | 4/10/2015 | Complaint Investigation | |
HACCP: Temperature documentation. Hand washing signs left at facility.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The counters in several of the class rooms has become worn and stained due to lime accumulation.
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.
- Non-food contact surfaces clean
Non food contact surface cleaning: the shelf in the dry storage area has flour on it, clean lime accumulation off plumbing fixtures, clean the splash areas of the range area, clean the doors to the stainless coolers ( streaks from lime in water). Non food contact surfaces shall be clean.
- Critical: Toxic items labeled and used properly
Found several bottles in the class rooms with out labels on the sanitizer bottles. Corrected by labeling and speaking to management. Inspector recommends that facility make sanitizer in mornings at three compartment sink so that concentration is uniform. Then dip spray bottles out of sink and finish by labeling bottles.
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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3/17/2015 | Routine | 93 |
HACCP: Hand washing
Cl- sanitizer is used in the establishment
Frozen items were stored frozen
Note: Meals on Wheels first group goes out at 6:30 am and second group goes out at 9:30 am to deliver meals Monday through Friday. Lunch is served for volunteers at approximately 12:30 pm to 1 pm.
- Original container, properly labeled, consumer advisory
Three containers of refried beans and barbecue meat were cooling in the Victory cooler without a time of cooling. Corrected by labeling.
- Non-food contact surfaces clean
Bottom of Kenmore freezer in lobby and bottom of True freezer in back storage room are soiled. Outside of ice machine has calcium build up. Clean and sanitize non-food contact surfaces as often as necessary.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No handwashing soap at hand sink in back storage room. Provide hand soap at this sink that is approved for handwashing.
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12/9/2014 | Routine | 96 |
HACCP: Personal beverages. Food employees may drink from a covered cup (such as a cup with a lid and straw) to avoid contamination of hands and/or food and food contact surfaces. Ensure all drinks have a lid and can be handled in a way that does not contaminate hands.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
Note: Routine inspection conducted in conjunction with an RFS from the Fire Department regarding activated sprinklers in the kitchen on Friday, July 11, 2014. According to manager, Marty Lacefield, the sprinklers were activated at approximately 5:45 am on 7/11/2014. There was no fire. Two sprinklers above the stoves were faulty and had to be replaced. All food that was cooking had to be destroyed. This included 120 lbs. of Italian beef and potatoes. The establishment made the decision to cancel Meals on Wheels and Summer Foods programs for the day. The Daycare stayed open but had food delivered in. The kitchen was wet vacuumed, cleaned, and sanitized with bleach. The sprinklers were repaired Friday afternoon. The establishment resumed it's regular food programs on Monday, 7/14/2014. Recommend complaint be closed. SS.
- Plumbing installed and maintained
Leak present on sprayer at dish machine. Repair sprayer.
- Lighting provided as required. Fixtures shielded
Walk-In Cooler light is burnt out. Replace light.
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7/14/2014 | Routine | 98 |
HACCP: Food protection. Cl- sanitizer is used in the establishment. Frozen foods were frozen.
- Non-food contact surfaces clean
The following non-food contact surfaces were soiled: handles of True freezers and refrigerators in back room storage area are soiled, handles of True fridge in kitchen are soiled, outside of Sharp microwave in lounge area is soiled. Clean and sanitize all non-food contact surfaces as often as necessary to maintain clean.
- Single service items properly stored, handled, dispensed
1) Single-service utensils on cart in serving area are stored with the food contact surfaces facing up. Correct by storing all single-service utensils with the handle extended toward the customer. 2) Trays for frozen meals were stored on shelf in dry storage room with food contact service facing up. Correct by inverting trays.
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.
- Floors properly constructed, clean, drained
Floors in walk-in cooler are soiled. Clean and sanitize floors as often as necessary to maintain clean.
- Critical: Toxic items labeled and used properly
Clear spray bottle on prep sink was not labeled with contents. Correct by labeling.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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2/7/2014 | Routine | 92 |
HACCP: Discussed routine cleaning and sanitizing of the delivery coolers/cambros.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the dish machine. There is scented bleach, this is used for the floors. Quats is the sanitizer used in sanitizer buckets.
- Original container, properly labeled, consumer advisory
There was mixed vegetables and ravioli found stored cooling in the cooling rack without a time on it.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
There was a cardboard box lid being utilized for the storage of utensils at the island prep area.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of 3 door true freezer in storage room, 2) seals and interior of 4 door cooler, 3) interior of the ice machine.
Clean and sanitize routinely and maintain clean.
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 following non food contact surfaces are soiled: 1) exterior of 3 door true freezer in storage room, 2) shelving of island prep cabinets, 3) shelving in both side storage rooms, 4) exterior of 4 door cooler.
Clean and sanitize routinely and maintain clean.
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.
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11/20/2013 | Routine | 95 |
HACCP: Discussed proper review of the dented cans. A HACCP bulletin was provided.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Note: The establishment has now taken over the food pantry portion of the Neighborhood house. Reviewed procedures for ensuring that foods are stored properly, deliveries are elevated, and to ensure that boxes are not reused for storage of food products/deliveries.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
1) There was excess ice build up in the side freezer, Hobart freezer and Kelvinator freezer. 2) Cardboard boxes are being utilized as liners in the various freezers.
Routinely defrost all freezers. Remove all cardboard liners, provide a plastic tray or divider.
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.
- Storage/handling of clean equipment, utensils
The interior of the drawers in the middle island with the food dispensing utensils are soiled.
Clean all drawers routinely.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Single service items properly stored, handled, dispensed
There were silver food trays found stored on top of the cooler that had the food contact surfaces exposed. There were to-go containers stored on the floor of the pantry room.
Corrected
- Floors properly constructed, clean, drained
The floor drains throughout the establishment are soiled. The floor of the walk in cooler and True cart cooler is soiled.
Remove drain covers and clean routinely. Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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7/26/2013 | Routine | 91 |
HACC: Discussed proper and routine cleaning and sanitizing of the delivery carts that are used for home deliveries.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Utilize the temperature monitoring logs to measure the temperatures of the various coolers at minimum 1-2x per week to ensure equipment is functioning properly and maintaining temperature.
Foods are delivered to the following areas: Pekin Miller Center, Tremont, Hopedale, Neighborhood House Day Care (here onsite), frozen delivered/pick up foods, Chillicothe, Glasford, Princeville, North Route and Limestone.
Note: The establishment utilzies a bleach spray stronger than allowed by the food code for the prep island in order to remove stains or any other damage/discoloration. The counter is cleared before use and then is wiped down after the bleach spray is used with a wet towel to remove residue and then with the regular sanitizing water from the sanitizing bucket.
- Original container, properly labeled, consumer advisory
There were several items on counter tops and in the buffet line not labeled with the times that foods began cooling.
Discussed proper cooling. Provided HACCP bulletin.
Label all cooling potentially hazardous food with the date and time of preparation.
- Thermometers provided and conspicuously placed
There was no thermometer in the Norris Milk dispenser 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.
- Non-food contact surfaces clean
The 4 door cooler handles and exterior is soiled. The carts in the establishment are soiled.
Clean all areas 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.
- Rooms clean, lockers provided and used, clean
There was a sweater found hanging on the shelving in the back dry storage room.
Provide an employee storage area.
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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2/12/2013 | Routine | 96 |
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