HACCP Discussed and provided written infomation on temperature control of potentially hazardous foods,.
Chlorine sanitizer
Frozen foods frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Pre cooked egg rolls top layer found at temperature of 57 degrees.
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.
Worker discarded pre cooked egg rolls. Corrected.
- Wiping cloths clean, used properly, stored
Wet wiping cloths found on prep tables in food prep area.
All wipe cloths are to be stored in bucket with sanitizer when not in use.
Correct by storing wipe cloth in sanitizer bucket.
- Food contact surfaces of equipment and utensils clean
Bottom shelf and overall interior of front GE freezer soiled. 2) Shelves in walk in cooler heavily soiled.
All food contact surfaces are to be maintained clean and sanitized at all times.
Correct by cleaning and sanitizing.
- Non-food contact surfaces clean
Gaskets around lower cooler across from stove soiled, 2) Front freezer gaskets soiled.
All non food contact surfaces to be maintained clean and sanitized.
Correct by cleaning gaskets.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall next to entrance into cook area soiled. 2) Baffles under stove hood soiled. 3) Outer stove hood soiled.
All non food contact surfaces to be maintained clean and sanitized.
Correct by cleaning cook hood inside and out. Immediately cleaned wall--corrected.
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3/17/2015 | Routine | 90 |
Frozen foods frozen, hot foods hot.
- Original container, properly labeled, consumer advisory
Many-foods/spices by the cooking area, on the prep table, and in small clear plastic containers in dry storage were not labeled with products of container on the outside of the package.
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.
- Critical: Foods properly cooled
There were various containers of par cooked chicken, egg rolls, and other cooked and cooled foods that did not have a date marking sticker present on them.
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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.
- Food protection during storage, prepartion, display, service, transportation
Many foods being stored without lids on items including raw meat, cooked/ready to eat food in walk in cooler, in freezer, in bottom of make tables.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Foods handled with minimal manual contact
Bowls and styrofoam containers being used for scoops in the bulk foods.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: Bottom of white freezer at front, countertop of prep table, area where meat is being cut.
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
The following non food contact surfaces are soiled: 1) Column at the back by the prep area, 2) shelving under the middle island prep table, 3) exterior seals of the prep cooler, 4) dry storage shelving 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.
- Single service articles not re-used
Cardboard being used in the make table between items, a plastic container labeled as potato salad is being used to hold mushrooms.
Re-use of single-service articles is prohibited.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Men's and Women's restrooms not in working order.
Toilet facilities, including vestibules, if present, shall be kept clean and in good repair and free of objectionable odors.
- Floors properly constructed, clean, drained
1) The floors under and behind equipment along the cooking wall, as well as under the prep table and under the spice storage areas area heavily soiled. 2) Floors in the walk in cooler are soiled. 3) There are various chipped or broken tiles/linoleum throughout the establishment.
Floors of garbage or refuse storage rooms, shall be constructed of easily cleanable, non-absorbent material.
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12/8/2014 | Routine | 82 |
HACCP: Discussed proper Cooling procedures. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
There was cooling chicken in the walk in cooler that did not have a time of cooling on it.
Discussed proper cooling procedures and continued education with employees.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
There were various containers of par cooked chicken, egg rolls, and other cooked and cooled foods that did not have a date marking sticker present on them.
Discussed with the owner the importance of ensuring that proper date marking be used on all foods that are prepared, cooked, cooled and held and to ensure that appropriate logs or stickers are used to keep track of these dates.
Foods in containers or packages that do not bear a date or day shall be discarded.
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.
- Food protection during storage, prepartion, display, service, transportation
1) A box of chicken was found stored on the floor of the walk in cooler. 2) There were many foods in the walk in cooler, GE freezer and chest freezers that were not covered. 3) A box of fortune cookies was found stored on the floor in the cash register area.
Corrected
- In-use food dispensing utensils properly stored.
Utensils for the dispensing of sugar and other ingredients were found with the handles in the foods.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1)The shelving in the walk in cooler is rusting. 2) Cardboard boxes are being used to store par-cooked food for 'grease catching'. 3) The middle island prep cooler seals are in disrepair.
Repair, resurface or replace all damaged areas. Do not reuse cardboard containers. Replace damaged/broken seals.
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.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Wok stir frying area, 2) shelving of the walk in cooler, 3) interior of the prep cooler, 4) interior of the 3 door prep cooler by the fryers.
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.
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 following non food contact surfaces are soiled: 1) shelf under the griddle/stove, 2) shelving under the middle island prep table, 3) exterior seals of the prep cooler, 4) dry storage shelving area.
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 articles not re-used
Various 'T-shirt' grocery bags and other single use containers are being utilized for the storage of food.
Discussed providing thicker plastic/heavy duty containers for the storage of food, or food grade/food approved storage bags.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
There is a leak from under the sink in the women's restroom hand wash sink.
Repair all plumbing to ensure it is properly functioning.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
1) The floors under and behind equipment along the cooking wall, as well as under the prep table and under the spice storage areas area heavily soiled. 2) Floors in the walk in cooler are soiled. 3) There are various chipped or broken tiles/linoleum throughout the establishment.
Clean all floors routinely and maintain clean and in good repair. Clean all floors routinely
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Exhaust baffles above the stove and cook top areas are heavily soiled.
2) The walls behind the chest freezer wall are heavily soiled. 3) The fan covers in the walk in cooler are heavily soiled. 4) The wall behind the cooking area is heavily soiled.
Clean all walls routinely and maintain clean and in good repair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are many unused and damaged articles/decorations/boxes being stored on the shelves along the front and side storage shelves.
Remove all unnecessary articles from the shelving areas, any items not needed for the restaurant should be placed in a different area so as to not potentially contaminate food areas.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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8/21/2014 | Routine | 80 |
HACCP: Discussed proper and frequent hand washing to ensure that hands are properly washed. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Potentially hazardous foods properly thawed
Shrimp was found thawing in a bowl on the three compartment sink board drain as well as in standing water in a bucket in the mop sink.
Corrected
- Food protection during storage, prepartion, display, service, transportation
1) Foods were found uncovered in the Front GE freezer, in the two side chest freezers and in the walk in cooler. 2) Onions were found stored under the hand wash sink. 3) Boxes of fortune cookies and ketchup were found stored on the floor.
1) Corrected
- Foods handled with minimal manual contact
Bowls are being used for the dispensing of foods in bulk containers.
Provide a scoop with a handle or other equipment with a handle to prevent contamination of foods.
Suitable dispensing utensils shall be used by employees to avoid unnecessary manual contact with food
- Food contact surfaces designed, constructed, maintained, installed, located.
1)Shelving in the walk in cooler is rusting. 2) Cardboard boxes are being used to store par-cooked food. 3) Prep cooler seals in disrepair.
Repair, resurface or replace all damaged areas. Do not reuse cardboard containers. Replace damaged/broken seals.
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.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) prep table seals, 2) shelving in walk in cooler, 3) stove top, 4) interior of GE freezer.
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.
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 following non food contact surfaces are soiled: 1) shelving under the griddle/stove, 2) shelving under the prep table, 3) exterior seals of the prep cooler, 4) front counter with to go items, 5) dry storage shelving area.
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 articles not re-used
Various 'T-shirt' bags and other single use containers are being utilized for the storage of food.
Discussed the importance of providing thicker plastic/heavy duty containers for the storage of food, or food grade/food approved storage bags.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
1) The floor of the walk in cooler is in disrepair. 2) The floor around the mop sink is soiled. 3) The floor under equipment is soiled. 4) Various floor tiles are in disrepair.
Clean all floors routinely. Repair all floors and maintain in good repair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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 maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The walls in the walk in cooler are soiled. 2) The exhaust baffles and vent hoods are soiled. 3) Column by prep area in disrepair. 4) Ceiling fans are heavily soiled.
Clean all walls. Maintain all walls in good repair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
- Critical: Toxic items properly stored
Blue window cleaner and scrubbing compound found stored intermingled with foods and single service articles on the side storage shelves and the back prep table.
Corrected
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4/2/2014 | Routine | 80 |
HACCP: Discussed providing a door sweep or other barrier at the shared back door with the neighboring rental store, in addition to coordinating pest control operations.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
1) Various spices and containers on the shelf and next to the walk in cooler are not labeled with the common names. 2) Cooling foods in the walk in cooler are not labeled with the time of cooling.
1) Label all foods stored in containers with the common name. 2) Ensure that the date and time are on all cooling foods.
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.
Label all cooling potentially hazardous food with the date and time of preparation.
- Potentially hazardous foods properly thawed
Frozen egg roll wrappers and pork were found thawing on trays on top of the chest freezers.
Corrected
- Food protection during storage, prepartion, display, service, transportation
Coats, purses and other personal items were found stored on or around food containers or single service articles.
Corrected
- In-use food dispensing utensils properly stored.
Various scoops were found in the different spice and bulk food bins with the handles in or on the food products.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Shelving in the walk in cooler is rusting and peeling. 2) Cardboard boxes are being used to drain par cooked chicken.
1) Repair, resurface or replace the shelving units. 2) Discussed utilizing another method for trapping and collecting excess grease, potentially a plastic tub that is lined with paper towels that are discarded after each use. Ensure that the plastic tubs are used and cleaned and sanitized after each use and that the paper towels are discarded.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
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 dish washing methods.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of the chest freezers, 2) #10 can opener blade, 3) the shelving in the walk in cooler, 4) stove/cook top, 5) spice bins, 6) interior of GE freezer, 7) interior of prep cooler.
Clean and sanitize all food contact surfaces 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) spice rack and canned good shelving, 2) handle and holder of the #10 can opener, 3) shelving above prep island, 4) dry food storage shelving.
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.
- Single service articles not re-used
Grocery bags continue to be reused for the storage of cut up frozen foods.
The plastic bags are not approved for food storage or use, nor are they approved for reuse. Provide approved plastic bags and do not reuse the bags for storage of frozen foods.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
The floors under equipment in the kitchen and under the shelving units are soiled. There are various areas where the floors are in disrepair. The coving around the mop sink and refrigerator is in disrepair.
Clean all floors routinely and maintain clean. Repair all floors and coving areas.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the walk in cooler are soiled. The ceiling fans and exhaust vents are soiled. The exhaust hood above the stove is soiled.
Clean all walls and attached equipment routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various excess articles stored in a haphazard manner intermingled with other foods and single service articles.
Remove all those items that are not needed for operations to a storage container or other location and ensure all personal items are not intermingled with foods/equipment/single service articles of the establishment.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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12/9/2013 | Routine | 84 |
HACCP: Discussed routine pest control management and operations.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Various unlabeled containers of sugar, salt, MSG, corn starch and other food items are not labeled both at the stove top and under the prep storage shelving. Tea or other spices not labeled along the dry storage area.
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.
- Food protection during storage, prepartion, display, service, transportation
1) Various foods found stored uncovered in the walk in cooler. 2)Purse and cell phone and other items found stored on food boxes/food containers along the dry storage area.
1) Cover all foods. 2) Store personal items in appropriate designated locations.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
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 designed, constructed, maintained, installed, located.
1) Cardboard boxes are being reused in the front freezer to store portioned out par cooked foods. 2) Plastic cut up 'water' type tubs are being used to store par cooked foods, 3) Racks in the walk in cooler are chipping/rusting.
Replace all broken food containers. Do not reuse food storage containers/bags for food storage. Replace/resurface the shelving. Do not utilize cardboard boxes for food storage if it is not the original container.
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. 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 dish washing methods.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The drain boards and storage shelving above the three compartment sink are soiled.
Discussed proper set up of three compartment sink and routine cleaning and sanitizing of sink and drainboard of sanitize side prior to use in order to ensure that all equipment is sanitized properly.
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) #10 can opener blade, 2) shelving in the walk in cooler, 3) stove/cook top.
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) handle and holder of the #10 can opener, 2) shelving above prep island, 3) dry food storage shelving, 4) exterior of front freezers.
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.
- Single service articles not re-used
'Grocery' A bags are being used to store cut up meats in the chest freezers.
Discussed utilizing appropriate approved bags for storage/reuse. Provide appropriate smooth, easily cleanable, non absorbent plastic bags.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
Coving is chipping/breaking or missing in various areas throughout the establishment. The floors in the walk in cooler are soiled (especially under the shelving). The floors under the stove and grill are soiled.
Clean all floors routinely and repair the coving.
The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The column at the rear near the walk in cooler is heavily soiled. The baffles of the exhaust hood are soiled. The fans in the walk in cooler are soiled. The walls above the three compartment sink are soiled.
Clean all walls routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various unnecessary articles stored under the counter and along the dry storage wall (i.e. empty boxes, containers and papers).
Remove all unnecessary articles.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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7/17/2013 | Routine | 85 |
This onsite investigation was initiated due to RFS 13-0147. Complainant states hesaw an employee exiting the walk in cooler with what appeared to be a dead dog. During this investigation, no evidence was found to support complaint. The manager (Louie Zheng) provided this worker with invoices showing approved meats purchased from approved sources.
No violation noted during this evaluation. | 4/25/2013 | Complaint Investigation | |
HACCP: Discussed the proper storage of personal items in coolers and on shelving units. Ensure that all personal foods are stored on the lowest shelves and that personal clothing/belongings are stored on the lowest shelf or a separate area to prevent any potential cross contamination.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
A new labeling system is in place utilizing color coded date stickers to show when foods were prepared. Foods are also being labeled with the time they are being cooled. Continue to label foods properly to ensure that they are not kept for longer than a total of 7 days and that the foods are monitored when cooling.
- Original container, properly labeled, consumer advisory
Containers of sugar, salt, MSG, corn starch and other food items are not labeled both at the stove top and under the prep storage shelving.
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.
- Food protection during storage, prepartion, display, service, transportation
1) Various containers of food in the prep cooler, walk in cooler, chest freezers and prep freezer were found uncovered. 2) Boxes of fortune cookies were found stored on the floor.
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.
- Foods handled with minimal manual contact
Bowls without handles and plastic single serve bowls are being used for dispensing of rice, uncooked rice, corn starch and bean sprouts.
Provide appropriate reusable food dispensing utensils that have a handle and ensure that they are stored with the handles up and out of the foods.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Foods in the chest freezer were stored inside 'A' bags/grocery bags. 2) Cardboard boxes are being reused in the walk in cooler to store portioned out sauces. 3) Racks in the walk in cooler are chipping/rusting.
Replace all broken food containers. Do not reuse food storage containers/bags for food storage. Replace/resurface the shelving. Do not utilize cardboard boxes for food storage if it is not the original container.
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. 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 dish washing methods.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The three compartment sink is soiled and had beef stored on the drain boards. The shelving above the three compartment sink is soiled.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) stove/cooking top, 2) shelving in walk in cooler, 3) interior of upright freezer by stove, 4) interior of prep cooler lower portion.
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 following non food contact surfaces are soiled: 1) exterior handles of the various prep coolers, 2) Exterior of rice cooker next to 3 compartment sink, 3) shelving at dry storage area.
Clean and sanitize 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.
- Critical: Hand washing sinks installed, located, accessible
1) The front hand wash sink was blocked by a container with crab rangoon. 2) The back hand wash sink had boxes of oil partially preventing one from being able to stand in front of the hand wash sink to wash ones hands.
Corrected
- Floors properly constructed, clean, drained
The floor in the back hallway and the walk in cooler is soiled. The floor under the equipment is soiled. Various floor tiles are in disrepair.
Clean all floors routinely. Repair floors as needed.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in cooler are soiled. The baffles of the exhaust system are soiled. The column near the prep table is excessively soiled.
Clean all walls and attached equipment routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/14/2013 | Routine | 82 |
HACCP: Discussed proper and routine review and inspection of the back door sweep. It does appear as if a new one was placed. Attention must be paid to the door sweep or the jamb to ensure that there is no light visible as any potential opening may allow for entrance of pests.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used.
- Original container, properly labeled, consumer advisory
Small working containers of MSG, sugar, salt, and other spices/foods on/near the stove and the prep cooler are not labeled with the contents.
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.
- Critical: Foods properly cooked and/or reheated
Several containers of cooked and cooled beef were not labeled with the date/time of preparation in the walk in cooler. Containers of fully cooked and cooled egg rolls in the walk in cooler were not labeled with the date/time of preparation. There were no labels on the cooled crab Rangoon, rice, beef in the walk in coolers.
Corrected by education. note, any foods found that are not labeled or incorrectly labeled will be discarded at the next inspection.
Label all foods that are cooling or have been cooled with the date and time of preparation. All foods must be labeled with the date of discard, which is a total of 7 days (six days from the day of preparation) or the date the food was made, and will be discarded on or before the seventh day.
Foods in containers or packages that do not bear a date or day shall be discarded. 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.
- Thermometers provided and conspicuously placed
There was no thermometer present in the smallest prep cooler near the front counter.
Provide a thermometer to all hot or cold holding units.
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
1) Various foods in the walk in cooler are not covered. 2) Onions are being stored on the floor. 3) Aprons are being stored above and intermingled with dry food items on the side shelving.
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
- In-use food dispensing utensils properly stored.
Tongs are found stored in water at soup area.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Foods in the chest freezer were covered with a bean sprout bag. 2)Various plastic baking soda containers that are cracked/broken are being used for food storage in the walk in cooler. 3) Cardboard boxes are being reused in the walk in cooler to store portioned out sauces. 4) Racks in the walk in cooler are chipping/rusting.
Replace all broken food containers. Do not reuse food storage containers/bags for food storage. Replace/resurface the shelving. Do not utilize cardboard boxes for food storage if it is not the original container.
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. 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.
- Wiping cloths clean, used properly, stored
Various wiping cloths were found on the 'to go' table, prep cooler and shelving in the establishment.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) stove top, 2) shelving in walk in cooler, 3) interior of upright freezer by stove.
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 following non food contact surfaces are soiled: 1)Exterior of rice cooker next to 3 compartment sink, 2) handle of walk in cooler, 3) exterior of chest freezers, 4) shelving at dry storage area.
Clean and sanitize 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 articles not re-used
Plastic utensil bowls are being reused for scooping out flour, sugar, MSG.
Re-use of single-service articles is prohibited. Provide utensils that are a heavier grade plastic for food dispensing.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls near the rear exit are in disrepair. The baffles above the stove are soiled. The wall by the hand wash sink is soiled. The walls and fan covers in the walk in cooler are soiled.
Clean and maintain walls in good repair.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
There was no Illinois Certified Food Manager present. There was a 'Serv-safe' manager, however, this is not recognized by the state. Discussed obtaining proper certification from the state to ensure there is a certified person present at all times. Contact the IDPH regional office at 309-693-5360 regarding reciprocity.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel. 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. Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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10/8/2012 | Routine | 81 |
This is a complaint investigation for the establishment in regards to a Request for Service # 12-0419. The original complainant was complaining in regards to 'being sick from rice'. Discussion was held with the Assistant Director of Environmental Health. During today's inspection and investigation, it was determined that the biggest potential issue is the lack of proper labeling of all the cooled items in the establishment. A HACCP bulletin was provided and there was discussion. Discussed proper labeling. Any foods that are not labeled at the next inspection will be discarded and destroyed. Label all foods properly and discard those that are not labeled or that are out of their range for food safety.
Procedures dictate that rice is not kept for longer than 48 hours. Rice is cooked and then portioned out into smaller containers to cool, if it is used for stir fry. Otherwise, rice is kept hot in the rice cookers and any remaining is portioned into smaller containers and placed into the walk in coolers.
Also discussed proper methods for food handling to ensure that hands are properly and frequently washed.
This complaint can be closed.
- Original container, properly labeled, consumer advisory
Small working containers of MSG, sugar, salt, and other spices/foods on/near the stove and the prep cooler are not labeled with the contents.
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.
- Critical: Foods properly cooked and/or reheated
Several containers of cooked and cooled beef were not labeled with the date/time of preparation in the walk in cooler. Containers of fully cooked and cooled egg rolls in the walk in cooler were not labeled with the date/time of preparation. There were no labels on the cooled crab Rangoon, rice, beef in the walk in coolers.
Corrected by education. note, any foods found that are not labeled or incorrectly labeled will be discarded at the next inspection.
Label all foods that are cooling or have been cooled with the date and time of preparation. All foods must be labeled with the date of discard, which is a total of 7 days (six days from the day of preparation) or the date the food was made, and will be discarded on or before the seventh day.
Foods in containers or packages that do not bear a date or day shall be discarded. 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.
- Thermometers provided and conspicuously placed
There was no thermometer present in the smallest prep cooler near the front counter.
Provide a thermometer to all hot or cold holding units.
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
1) Various foods in the walk in cooler are not covered. 2) Onions are being stored on the floor. 3) Aprons are being stored above and intermingled with dry food items on the side shelving.
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
- In-use food dispensing utensils properly stored.
Tongs are found stored in water at soup area.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Foods in the chest freezer were covered with a bean sprout bag. 2)Various plastic baking soda containers that are cracked/broken are being used for food storage in the walk in cooler. 3) Cardboard boxes are being reused in the walk in cooler to store portioned out sauces. 4) Racks in the walk in cooler are chipping/rusting.
Replace all broken food containers. Do not reuse food storage containers/bags for food storage. Replace/resurface the shelving. Do not utilize cardboard boxes for food storage if it is not the original container.
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. 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.
- Wiping cloths clean, used properly, stored
Various wiping cloths were found on the 'to go' table, prep cooler and shelving in the establishment.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) stove top, 2) shelving in walk in cooler, 3) interior of upright freezer by stove.
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 following non food contact surfaces are soiled: 1)Exterior of rice cooker next to 3 compartment sink, 2) handle of walk in cooler, 3) exterior of chest freezers, 4) shelving at dry storage area.
Clean and sanitize 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 articles not re-used
Plastic utensil bowls are being reused for scooping out flour, sugar, MSG.
Re-use of single-service articles is prohibited. Provide utensils that are a heavier grade plastic for food dispensing.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls near the rear exit are in disrepair. The baffles above the stove are soiled. The wall by the hand wash sink is soiled. The walls and fan covers in the walk in cooler are soiled.
Clean and maintain walls in good repair.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
There was no Illinois Certified Food Manager present. There was a 'Serv-safe' manager, however, this is not recognized by the state. Discussed obtaining proper certification from the state to ensure there is a certified person present at all times. Contact the IDPH regional office at 309-693-5360 regarding reciprocity.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel. 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. Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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10/8/2012 | Complaint Investigation | |
Restaurant representatives - add corrected or new information about New China Take Out Inc, 3115 W. Harmon Highway, Peoria, IL »