HACCP Discussed food handler training, Chlorine sanitizer is utilized. Frozen foods are frozen.
- In-use food dispensing utensils properly stored.
Hot dispensing tongs found laying on the counter top next to hot dog roller.
Between uses during service, dispensing and incidental utensils shall be stored on a clean and dry surface.
- Food contact surfaces of equipment and utensils clean
Dispensing nozzles of cappuccino machine are soiled.
Wash, rinse, and sanitize nozzles.
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.
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10/10/2015 | Routine | 97 |
HACCP Store all chemical items in designated chemical storage area.
Chorine sanitizer is utilized.
Frozen foods are frozen.
- Non-food contact surfaces clean
Interior surfaces of cappuccino machine is soiled.
Routinely wash and clean all surfaces of cappuccino machine.
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: Toxic items properly stored
Bottle of spray bottle clean found next to hotdog roller.
Store all chemical items in designated chemical storage area. Corrected
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5/4/2015 | Routine | 94 |
HACCP - Handwashing Sanitizer - chlorine Frozen foods were frozen.
- Non-food contact surfaces clean
Heavily soiled gaskets on door of Mechanical refrigeration. Clean and sanitize non food contact surfaces.
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12/5/2014 | Routine | 99 |
Fro.zen foods were frozen.
Sanitizer - chlorine
HACCP - Discussed and provided written information on potentially hazardous foods.
- Non-food contact surfaces clean
Soiled gaskets on doors of mechanical refrigeration.
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. Clean and sanitzie non food contact surfaces.
- Plumbing installed and maintained
Spigot on mop sink leaks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair leaky spigot.
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6/12/2014 | Routine | 98 |
See scanned attachment.
- Clean clothes, hair restrains
See scanned attachment
- Food contact surfaces of equipment and utensils clean
See scanned attachment
- Non-food contact surfaces clean
See scanned attachment
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10/11/2013 | Routine | 96 |
HACCP|: Ensure fixtures over the hot dog roller are clean and free from hanging dust due to a lack of cover for the unit.
- Food contact surfaces of equipment and utensils clean
1) Interior of Ortega nacho cheese hot holding unit soiled - especially around the dispensing nozzle.
2) Top interior of microwave heavily soiled.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted food deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Tops of some of the equipment - the pretzel holder in center, the GE fridge, etc. - are heavy with dust.
2) Some of the cabinets have debris and a few droppings along bottom interiors.
3) Tracks on the center island cabinet are dirty.
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
1) Cold side faucet fixture leaks at the mop sink.
2) Handsink is draining very very slowing not allowing wastewater to drain sufficiently for handwashing.
, Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair faucet and clear drain.
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4/4/2013 | Routine | 96 |
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
see scanned attachment
- Food contact surfaces designed, constructed, maintained, installed, located.
see scanned attachment
- Non-food contact surfaces clean
see scanned attachment
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10/21/2012 | Routine | 92 |
HACCP: Foods that can be considered ready to eat, that are potentially hazardous and that are held cold more than 24 hours must be date marked. THEY HAVE ONLY A 7 - SEVEN - DAY LIFE MAXIMUM> Examples include: fully cooked hot dogs, lunch meats, soft cheeses and similar types of food.
- Food contact surfaces of equipment and utensils clean
Underside dispensing nozzle and surrounding area of the Ortega cheese unit is soiled with old food product.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) 9Inside of the Ortega unit is soiled.
2) Top of the pretzel machine by the fridge is dusty/dirty.
3) Board mounted to cabinet that sits under the cappuccino machine is soiled around the seal.
4) Cabinet that is latched under the cappuccino machine is excessively soiled.
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
Open boxes of single service cups in the storage closet in the rec room are sitting directly on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Toxic items properly stored
Bleach and water mix in spray bottle at a level too toxic to be used in kitchen area and around foods (test strip bleached out when tested >400ppm).
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
*Bottle was emptied and water added giving a maximum concentration of 200 ppm*
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1/16/2012 | Routine | 91 |
HACCP: Potentially hazardous foods held cold must be held at 41 degrees or less.
Facility is a concession for the ice rink. At the time of inspection the facility was open but not operating.
The refrigerator in the concession area was locked and no key could be obtained to check the temperatures of the foods.
- Thermometers provided and conspicuously placed
No stem thermometer could be located to measure the temperatures of potentially hazardous foods.
A metal stem-type numerically scaled indicating thermometers accurate to +/- 2 degrees F. shall be provided to assure attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods.
- Non-food contact surfaces clean
1) Underside of Ortega cheese unit is soiled where dispensing nozzle empties.
2) Some of the lower shelves inside cabinets are soiled with dust - esp. the shelf under the pretzel holder on the island.
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
Ice transfer bucket hanging inverted below toxic chemicals.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
Move ice bucket.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tiles are damaged in various areas in the dish room - there is excessive damage and loose particles above the hot dog roller.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Cover or relocate hot dog cooker until repairs are made.
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11/11/2011 | Routine | 96 |
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