HACCP: Food handler requirements.qa
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found the counter by the hand sink to the front cook line area worn.
Found grate in the white chest freezer by the cook line rusted.
Non food contact surfaces shall be easily cleanable and in good repair.
- Food contact surfaces of equipment and utensils clean
Found inside of ovens to be soiled with build up.
Please clean insides of ovens.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall behind the four compartment sink in dish area is becoming worn behind the sprayer area.
Please fill holes in wall behind four compartment sink.
Found ice build up on right hand side of the door jam to the walk in freezer.
Found ice build up on the fan unit in the walk in freezer. Facility may want to check freezer fan unit as two middle fans were not on at time of inspection.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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12/11/2015 | Routine | 96 |
HACCP: Handwashing. Ensure all handwashing sinks are used for handwashing ONLY.
Quats is the sanitizer used in buckets. Heat sanitizer is used in the dish machine.
Frozen foods were stored frozen.
- Critical: Sanitizing concentration
Quat sanitizer concentration reading 0ppm in buckets. Quat sanitizer dispenser does not appear to be functioning properly and is not providing enough Quat concentration vs. water. Quat must be made manually until sanitizer dispenser is properly dispensing. Buckets remade to 200ppm Quats. Corrected.
- Floors properly constructed, clean, drained
Coving missing in area behind and next to hand washing sink at serving line. Repair or replace coving.
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8/25/2015 | Routine | 95 |
HACCP: Boil Order Guidelines.
Quats is the sanitizer used in buckets. Dish machine utilizes heat sanitization.
Frozen foods were stored frozen.
- Original container, properly labeled, consumer advisory
1) Squeeze bottles of water and oil at grill in cafeteria were not labeled with contents. 2) Two plastic containers of dry rice in kitchen were not labeled with contents. Corrected: items labeled.
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.
- Thermometers provided and conspicuously placed
Thermometer in True 2 Door cooler was not conspicuously placed in cooler. Upon searching it was discovered that thermometer had fell behind product. Corrected: Thermometer placed in conspicuous location for easy temperature reading.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards in walk in cooler #8 are soiled. 2) Large ceiling fans in dish machine room are soiled. Clean fans routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/18/2015 | Routine | 97 |
HACCP - Discussed and provided written information on proper thawing.
Sanitizer - buckets, 3 bay sink - quats
- dishmachine - heat
Frozen foods were frozen.
- Critical: Wholesome, sound condition
Spoiled lemon in box in walk in cooler.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption. Discard spoiled product. Worker removed spoiled product. Corrected.
- Potentially hazardous foods properly thawed
Ham sitting in container on cart to thaw.
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. Worker placed product in mechanical refrigeration to thaw. Corrected.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Interior surface of oven soiled. Interior upper and back surface of microwave oven soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of True cooler # 1 and prep table cooler. Clean and sanitize non food contact surfaces.
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12/8/2014 | Routine | 90 |
HACCP - Discussed and provided written information on date marking.
Sanitizer - quats - buckets, 3 compartment sink
heat - dish machine
- Critical: Wholesome, sound condition
Observed spoiled oranges in walk in produce cooler.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption. Discard spoiled fruit. Worker discarded spoiled food items. Corrected.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Soiled condiment bins on food preparation line. Interior surfaces of microwave oven soiled with debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Observed label residue on outside of food storage containers. Lids of cans in dry storage area soiled. Clean and sanitize non food contact surfaces.
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9/12/2014 | Routine | 92 |
Per Chapter 10, Peoria County Code, Food Safety, permission to operate granted. Licensure subject to compliance of the Illinois plumbing code.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cut boards in disrepair.
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. Resurface or replace cut boards.
- Food contact surfaces of equipment and utensils clean
Shelving in walk in coolers soiled with debris. Interior ovens soiled. Soiled gaskets on doors of food preparation cooler and Victory cooler # 2. Interior surfaces of microwave oven soiled. Condiment bins on tray line soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Can rack in dry storage area soiled with debris. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Utensils stored in drawers multidirectional.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer. Store utensils with handles in same direction.
- Single service items properly stored, handled, dispensed
Case of single service cups on floor in dry storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Store articles 6 inches or more above floore. Worker stored cups on shelving. Corrected.
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7/1/2014 | Final | |
HACCP - Discussed and provided written information on Proper handwash procedures.
Sanitizer - bucket - quats
- dishmachine - heat
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of True reach in cooler by hot food service line. Repair or replace gasket.
- Wiping cloths clean, used properly, stored
Wet wiping cloth on counter.
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
Interior of microwave oven soiled. Soiled shelving in walk in cooler. Soiled blade on indusrial can opener. Interior of ovens soiled. Old labels and residue on lids and containers. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Can rack soiled with debris. Surfaces of spice cart soiled with debris. Soiled condiment bins at hot food line. Soiled gasket on door of True cooler near hot food line. Clean and sanitize non food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Handsink at food preparation station next to office door inaccessible (filled with ice).
Lavatories shall be accessible to employees at all times. Worker removed ice, cleaned and sanitized handsink. Corrected
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3/11/2014 | Routine | 91 |
TEMPERATURES CONTINUED:
batter mix 2 door Victory reach in 39
ribs in oven 175
yogurt walk in cooler #7 40
cooked spaghetti top of 2 door True cooler on patient tray line 41
pea salad walk in #8 40
Raw beef walk in #8 39
HACCP: Whipped butter is a potentially hazardous food that must be held at 41 degrees or below at all times prior to patient or customer service. •
- Original container, properly labeled, consumer advisory
1) Thaw dates not labeled on deli ham in walk in .
2) No times on the cooked and cooled primavera or pot roast in walk in.
For proper tracking of the 7 day life of date marking thaw dates must be clearly distinguished on products that were previously frozen.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food contact surfaces designed, constructed, maintained, installed, located.
Medium sized strainer hanging on utensil rack in prep area had broken loose mesh around 1/4 of the strainer basket.
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.
- Critical: Sanitizing temperature
\Dish \machine was not sanitizing at proper temperature.
The surface contact temperature of dishware and utensils must be a minimum of 160 degrees F.
*The machine was adjusted to reach the proper temperature before inspection was concluded*
- Food contact surfaces of equipment and utensils clean
1) Upper interior surfaces of both panini grills at the sandwich station had heavy build up.
2) The mandolin was soiled in the blade area.
3) a cookie sheet on the rack was soiled with food left on surface.
4) Top interior of microwave in tray line area soiled.
5) Lower interior of the top Vulcan oven on cookline soiled.
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) Top of the counter in the coffee area in catering soiled.
2) Black rack holding creamer carafes in the self serve coffee area in cafe soiled.
3) Juice machine dispenser in kitchen soiled.
4) Inside top lid of ice machine where hands contact is soiled.
5) Bread trays from Alpha bakery soiled on exteriors - some heavier than others.
6) Underside and front edge of the shelf over the pre are near the storeroom.
7) Sticker residue present on majority of the stainless steel pans on rack.
8) Top fronts of the ledges/edges on stainless drawers throughout.
9) Tray under the 4 burner stove heavy with food debris.
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.
- Lighting provided as required. Fixtures shielded
2 sets of lights in storeroom not functioning providing inadequate light. •
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
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12/3/2013 | Routine | 89 |
| TEMPERATURES CONTINUED:
Chicken soup tabletop tureen 170
cottage cheese retail cooler 36
chicken parmesan holding on hot li1ne 148
pizza on hot plate 138
raw burger patty Victory reach in in cafeteria 42
cut tomatoes 2 door prep across from cook area in cafe 40
HACCP: Do not use paper or any other absorbant material as a liner for dishware or food packages.
- Original container, properly labeled, consumer advisory
Cooked and cooled roast, turkey, chicken and pasta in the walk in were not properly time labeled.
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
Puddings, desserts and other potentially hazardous foods in the reach in Victory cooler between cafe and cafeteria were not at proper temperatures.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above.
This unit is accessed from both sides, often simultaneously. Regardless of usage it must be able to hold the foods at 41 degrees F or less at all times.
*Foods that were in overnight were thrown out. Foods that were recently packed (within 20-30 minutes) were put immediately into walk in.*
- Food contact surfaces designed, constructed, maintained, installed, located.
Metal strainers hanging on the overhead utensil rack in the prep area had damaged metal mesh with loose fibers.
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.
*these were immediately thrown away*
- Food contact surfaces of equipment and utensils clean
1) Top interior of microwave near cook area soiled.
2) Insides of both sets of Vulcan ovens are soiled.
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) Underside of juice machine around and behind nozzles is soiled with sticky build up.
2) Inside of cappuccino machine soiled where dispensers fit.
3) Top of the lower door on the cooler where milk cartons are is soiled.
4) Lower shelf under the flat grill soiled.
5) Wire rack holding the pizza paddle soiled.
6) Underside of the lowest wall mount shelf in the cold prep areas soiled with splatter.
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
Leaks present under waste drains at the rinse and sanitizing bay under the 4 compartment sink in dish room.
Eliminate leaks.
- Floors properly constructed, clean, drained
1) -Floor in area between and behind the 2 cooklines soiled - especially around lines and pipes.
2) Floor in the dry goods room soiled along baseboard/coving.
3) Floor under soda machine inside cabinet soiled.
4) Floor under the sink in the sandwich area soiled.
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8/7/2013 | Routine | 87 |
TEMPERATURES CONTINUED:
BAKED POTATOES ON LINE HOT HOLD AREA 148
RAW BURGER #2 /vICTORY DOUBLE STACK IN CAFE 40
SLICED ROAST BEEF | 2 DOOR TRUE PREP 42
BOILED EGGS SAL AD BAR 40
BULGAR GRAIN MIX SALAD BAR OPPOSITE END 38
YOGURT FRONT OF OPEN FRONT RETAIL COOLER 39
CREAM SPINACH SOUP TABLE TOP TUREEN 176
HACCP
- Original container, properly labeled, consumer advisory
-The cooked and cooled roast, chicken and other items in walk in that had been cooked and cooled were not properly labeled with TIMES.
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
1) Chicken wraps and cottage cheese in plating cooler were not at proper holding temperatures.
2) Cut melon, pudding and sandwiches in the Victory retail cooler not at proper temperatures.
See page 2 for temperatures.
It was discovered that rear door of plating cooler had been opened slightly, so products were moved into walk in to chill.
Items in Victory cooler were in overnight and not freshly prepared. These were thrown out.
Potentially hazardous foods shall be kept at an internal temperature of 41 F or below or at an internal temperature of 135 F or above during display and service.
- Critical: Sanitizing concentration
-Sanitizing\solution •in bucket in corner prep area and in cafe grill area were not at sufficient levels for sanitizing.
-Per manufacturer direction, there concentration of the Quats sanitizer must be at 150 - 400 ppm.
*Buckets remade.
- Critical: Sanitizing temperature
| Dish machine was not sanitizing at proper heat level. Thermometer tested 152. T strip indicator did not turn black.
The final rinse temperature shall be at 180 degrees F for a multi-tank, conveyor machine. The dish surface shall be at least 160 degrees.
*Maintenance removed lime from 3 of the 4 jets*
- Food contact surfaces of equipment and utensils clean
1) Various areas where soiled utensils were found - spatulas in drawer, tin pan on shelf, bowl of Hobart mixer inside, etc.
2) Top interior of microwave on cookline heavily soiled. Microwave in catering area slightly soiled.
3) Pizza screens and wooden paddle soiled with stuck on food.
4) Interiors of both sets of Vulcan ovens soiled.
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) Base of robot coupe soiled. 2) Base of floor mixer soiled. 3) Sides of the fryer and Vulcan oven next to it soiled.
4) Undersides of the upper shelves above the steam well and the prep area in the corner soiled.
5) Rolling cart on the cafe cookline next to grill soiled. 6) Underneath white cutting board at cookline prep cooler soiled with food debris.
7) Rear top of prep cooler in cafe behind where door folds soiled with food debris.
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)Faucet fixture leaks at joint on the double salad prep sink in rear of kitchen.
2) Waste pipe slow leaking under the single prep sink across from ovens.
r3) Cold water not supplied to last faucet fixture at 5 compartment sink.
Repair leaks and restore all function.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Blower casings in walk in have black dust buildup around piping on side and on ceiling
2) Heavy dust build up in flume over coffee service area in cafe.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
1) Light in cafe out over corner area near door and handsink.
2) Light also out in prep area in rear of kitchen.
Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas.
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3/14/2013 | Routine | 84 |
Haccp : Sanitizer must be maintained at proper concentration to effectively eliminate pathogens that can cause illness.
The QUATS that is currently being used is viable from 150 ppm - 400 ppm.
TEMPERATURES CONTINUED:
cheese slices prep cooler on tray/cookline 43
pot roast hot well on tray line 162
cooked and cooled gravy production walk in 40
- Original container, properly labeled, consumer advisory
No time labeling or log on the foods in the walk in that had been cooked and cooled.
Label all cooked/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
Ham and cantaloupe at the salad bar were not at proper temperatures. See page 2. The salad bar unit is ice only - not mechanical refrigeration.
If time as a control is used for potentially hazardous foods these foods must be labeled or logged and with a 4 hour maximum time limit, then discarded after that 4 hours. Otherwise, potentially hazardous foods shall be kept at an internal temperature of 41 F or below or at an internal temperature of 135 F or above during display and service.
*Items iced down more and will be discarded if not consumed within allotted time.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Metal mesh with torn and missing mesh strainer being used to stir food in stock pot at cookline.
2) Chip out of glass on the underside of top at the sandwich area.
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
1) Interior of double door True prep cooler in grill area in front is soiled.
2) Interior of both double stack Vulcan ovens soiled.
3) Interior of the Panasonic microwave at the juice area.
4) Several soiled a stainless pans on the rack at the end of the tray make area were soiled with food debris.
The food-contact surfaces of all cooking and refrigeration 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: cabinet where chemicals are kept in under the handsink in cafeteria, drain under tea and cooler area, underneath the white board one the 2 door grill prep cooler serving cafeteria, behind the lift door in back of foods at top of the prep cooler in grill area, handles and hand contact areas of the reach in coolers, small weigh scale under the hot wells in cafeteria, sides of oven and fryers on cookline bin kitchen, underside of the stainless shelf above the hot wells on the cook/make line in kitchen.
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
Scoops and spatulas stored in drawers on tray cookline were all in various direction. Facilities for the storage of knives, forks and spoons and all utensils shall be used to present the handle to the employee or the consumer. In drawers utensils shall be stored with the handles all in the same direction presented first.
- Single service items properly stored, handled, dispensed
1) Paper boats, saran wrap and deli tissues were being stored immediately under paper towel dispenser in sandwich are.
2) A few of the single use items were stored improperly on back shelves and on carts for use.
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. Store safely away from contaminants and upside down.
*Items moved and turned over.
- Floors properly constructed, clean, drained
1) Floors under the refrigeration area in cafeteria soiled.
2) Floor under the soda fountain cabinet excessively soiled.
3) Flooring where the wall meets the floor under the dish sink in dish area is soiled along piping and hoses.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
11/1/2012 | Routine | 86 |
Temperatures Continued:
sliced cheese top of prep cooler in cafe grill area 40
HACCP: Cooling to proper temperatures within the time allowed is CRITICAL to reducing the amount of bacteria present in foods. Cool cooked foods down to 70 degrees within 2 HOURS and further reduce to 41 or less within 4 more hours
Complaint numbers 12-0144 and 12-0283 were addressed at this inspection with George, the Director of food service. .
- Original container, properly labeled, consumer advisory
Cooked and cooled items throughout were not labeled properly.
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
Multiple food items in 2 door reach in Victory cooler were not at proper temperatures. Liquid egg at 50 degrees, butter at 53 degrees, pudding at 50 degrees.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times.
*Items were immediately thrown out. The cooler will not be used until capable of MAINTAINING all foods at 41 degrees or less regardless of usage.*
Maintenance was working on unit upon completion of inspection.
- In-use food dispensing utensils properly stored.
Tongs at front grill area sitting out on paper plate on counter.
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 of equipment and utensils clean
1) Soiled plate in storage warmer.
2) Rack in walk in to the right of the door had mold on rungs.
3) Underside of the reversible white board to the prep table was soiled with build up and food debris.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits, food debris and other accumulated soil.
- Non-food contact surfaces clean
The following NON FOOD contact surfaces are soiled: undersides of all upper shelving above prep tables/prep areas and steam wells, top underside around shaft area of the table top bowl mixer, back lower edge on the lid of the tilt skillet, front of the large steam kettle bowl, front ledges and edges of both Blodgett double stack ovens, side of fryer in kitchen, side of grill and fryer in front cafe, underneath the flat grill toward the rear, the lower shelf in the sandwich make area in cafe.
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
Paper boats and plastic containers in store room as well as portion cups out on tray line area stored improperly.
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.
- Plumbing installed and maintained
The faucet fixture at the first sink bay on the dish sink leaks excessively around the upper base connection.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair leak.
- Walls, ceilings, and attached equipment, properly constructed, clean
Stainless grease trough on exhaust hood over the flat grill has heavy grease build up.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
6/26/2012 | Routine | 87 |
Complaint number 12-0118 was addressed with kitchen management personnel. The complaint was regarding the cleaning of the salad bar glass with food present. It was mentioned that this could have been a vinegar and water solution only. Public perception may have been in error. Management staff informed me that they would address this at a general meeting. I did state that no chemicals should be used while food is in place and discouraged any wiping off of the unit while food is exposed.
A copy of the complaint was left on site.
No violation noted during this evaluation. | 4/11/2012 | Complaint Investigation | |
HACCP: DO not use wet rags under cutting boards - this surface must be non absorbent.
The facility is now doing panini sandwiches in the corner area. The sink that is there must now be a dedicated handsink and be fully supplied for proper handwashing.
- Original container, properly labeled, consumer advisory
1) Cooked and cooled items in walk ins not properly labeled.
Label all cooling potentially hazardous food with the date and time of preparation.
2) Unlabeled hotel flat pan of sliced turkey in dairy walk in.
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: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Cantaloupe and watermelon out on salad bar for breakfast set up were not at proper temperatures (50 degrees and 52 degrees).
2) No date marking on the ham or cheese on the make line.
3) Deli ham and sliced cheese in walk in mislabeled for date marking - 8 and 9 days.
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. Cut melon is a potentially hazardous 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.
SEVEN DAYS MAX
*items properly date marked*
- Critical: Foods properly cooled
Cooked and cooled turkey roasts in walk in were at internal temperatures of 45 -46 degrees and not labeled.
Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
2 bags - 1 open one closed - of carrots sitting directly on the floor in walk in.
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: Sanitizing concentration
Dish machine was only reaching a temperature of 154 degrees on utensils surface per thermometer reading. A T strip was used and the indicator did not turn black indicating proper temperature either.
The final rinse temperature shall be at 180 degrees F for a multi-tank, conveyor machine.
*maintenance was called immediately*
*dish machine now dispensing 164 after rechecking*
- Food contact surfaces of equipment and utensils clean
1) Interior of both dual stacl Vulcan ovens soiled.
2) Top interior of Panasonic microwave soiled.
3) Cooking surfaces of panini grills had food debris left stuck to them.
4) Blowers in dairy cooler souiled - esp. last one on right.
The food-contact surfaces of all cooking and refrigeration equipment equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Undersides of most of the upper shelves above prep areas - especially the underside of the steam table shelf above hot line.
2) 4 door True freezer/fridge unit handles and sides of doors soiled. Handle to dairy walk in soiled also.
3) Accessory areas on large Hobart mixer and back of tilt skillet soiled.
4) Exteriors of Vulcan ovens. 5) Unused steam table around wells soiled. 6) Lower shelves on tray line soiled. 7)Black spice cart 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.
- Storage/handling of clean equipment, utensils
Long handled utensils in prep area in drawer stored improperly.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
Facilities for the storage of knives, forks and spoons and other utensils shall be used to present the handle to the employee or the consumer.
- Single service items properly stored, handled, dispensed
1) Single service items in the panini area stored improperly.
2) All single service items in the grill area stored improperly.
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.
*items were properly inverted*
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No trash can immediately available at handsink near the dairy cooler.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
1) Flooring under cabinet under Pepsi machine is soiled.
2) Food debris under panini grill area on floor.
3) Dish machine room has debris and broken dishware etc. in corners, along baseboard areas and under front area of machine.
4) Floor under and around fryer soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall mount fans in dish machine feed area and in prep area in kitchen soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
1/13/2012 | Routine | 75 |
I Temperatures Continued: milk cartons prairie farms cooler 37 degrees
melons 47 and cottage cheese 45 in plating area cooler.
HACCP: Handwashing sinks are for handwashing only!
- Original container, properly labeled, consumer advisory
Several cooked and cooled items in walk in and in reach in coolers at cafe were not labeled properly.
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
1) Cut melon in cups and yogurt in the open front cooler in cafe were not at proper temperatures.
2) Cut melons and cottage cheese in pre made plates in plating area cooler were not at proper temperatures.
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.
Do not store potentially hazardous foods in this unit until it is capable of holding them at 41 degrees or less at ALL times.
*foods were disposed of - milk in cartons at 45 were moved to walk in and some on ice for customer service*
3) Individual creamers out on counter in coffee area. Per manufacturer direction these must be kept refrigerated.
Potentially hazardous foods shall be kept at an internal temperature of 41 F or below or at an internal temperature of 135 F or above during display and service.
- Critical: Hot food at proper temperatures
Pizza on hot holding unit was at improper temperature.
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.
*pizza was reheated and unit was turned up*
- Food protection during storage, prepartion, display, service, transportation
Peanut butter, honey and syrups in individual cups stored under drainline for ice table in customer sandwich make area. Water had leaked down into boxes and containers and product was contaminated.
Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines.
- Wiping cloths clean, used properly, stored
Rags stored in sanitizing bucket at handsink in cafe were not submersed in sanitizing solution.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored 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.
*bucket was remade and solution covered rags.
- Food contact surfaces of equipment and utensils clean
1) Soiled utensils stored with clean in lower drawer under breads in cafe cook area.
2) Soiled utensils found in drawer by 2 bay sink in corner of kitchen near stand up mixer.
3) Blower covers in walk in soiled with dust.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Some areas between and under cooking equipment in both cafe and kitchen were soiled with food build up and grease.
2) Underside of shelf in hot prep area 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
Single use clear plastic clam shells under counter and paper boats out on counter stored improperly.
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.
- Plumbing installed and maintained
1) Drain leaks under the cabinet at the customer sandwich make area.
2) Faucet fixture at steam kettle leaks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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9/2/2011 | Routine | 86 |
.Complaint number 11-0211 was addressed with Lindsay, the new patiwent services director in the cafeteria. Unidine has taken over and management has been changed slightly. A walk through was performed and no conditions of filth were present in any areas. However, some boxed foods in the coolers were on the floor and some boxed paper goods were on the floor and this was addressed with Lindsay and the Unidine representative on site Deborah. Inspection was done on Jan. 26, 2011 cleaning issues were identified at that time but were minor.
No violation noted during this evaluation. | 3/31/2011 | Complaint Investigation | |
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