.HACCP - discussed proper storage of personal food and drink in mechanical refrigeration with food items for public use.
sanitizer - heat - dish machine
- quats - buckets
- Potentially hazardous foods properly thawed
Improper thawing of lobster and pasta.
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.
- Critical: Hands washed, good hygienic practices (observed).
Observed cook going from preparing raw foods to ready to eat products withou using proper handwash procedures. Worker was made aware of improper practice. Once notified, worker followed proper handwash procedures. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Multiple cutting boards discolored and in disrepair. Repair or replace cut boards.
Shelving in prep table coolers rusted and peeling. Repair or place shelving.
- Wiping cloths clean, used properly, stored
Wet towels on counter in two locations.
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 2 door Delfield freezer soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving utilized to store dry goods soiled. Gaskets on door of walk in freezer and 2 door Delfield freezer soiled. Exterior surface of microwave ovens soiled. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Soiled dishes stored with clean dishes. Stored clean dishes separately from clean dishes to prevent contamination. Utensils in drawer stored multidirectional. Store utensils with handles in same direction to minimize contamination.
- Plumbing installed and maintained
Handsink on wall near office slow to drain.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
No trash receptacle at handsink on wall near office. Provide a trash receptacle at handsink.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing tiles in ceiling next to hood on prep line. Replace missing tiles to minimize pest intrusion.
Baffles in hood heavily soiled. Provide a routine cleaning.
- No Certified Manager Present
No certified person present during inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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3/5/2012 | Routine | 82 |
.HACCP - Wholesomeness of foods. Sanitizer - buckets - quats - dishwasher - heat
- Food protection during storage, prepartion, display, service, transportation
Bags of ice stored on floor of walk in freezer.
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 Worker corrected.
- In-use food dispensing utensils properly stored.
Scoop stored with handle in food (feta cheese).
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.
Coated shelving peeling and rusted in prep table cooler.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on the following: walk in cooler door, Delfield freezer, 2 door prep cooler at bar. Repair or replace gaskets.
- Critical: Sanitizing temperature
Heat sanitizing dishwasher less than required temperature for heat sanitizing. Maintain a temperature of 165 degrees F or greater on the single tank heat sanitizing machine. Worker turned on booster heater and final rinse temperature raised to 179 degrees F. Corrected.
- Wiping cloths clean, used properly, stored
Wet wiping cloth on counter at bar.
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
Soiled metal diverter on ice machine. Clean and sanitize food contact surfaces. Worker cleaned and sanitized diverter. Corrected.
- Non-food contact surfaces clean
Soiled shelving used for dry food storage. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Plates and bowls stored with food contact surface unprotected. Invert or cover dishes to protect food contact surfaces.
- Floors properly constructed, clean, drained
Soiled flooring under large pieces of equiptment. Provide a routine cleaning.
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12/5/2011 | Routine | 84 |
- Critical: Facilities to maintain proper temperatures
Prep table coolers on main prep line have been repaired and now holding ambient temperature of 37 degrees F. Units have been placed back in service.
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8/29/2011 | 2nd Recheck | |
There will be a recheck fee assessed for this and all subsequent rechecks.
- Critical: Facilities to maintain proper temperatures
Two door prep cooler under hood, salad bar, and 3 door prep table cooler (left) holding ambient temperature of 40, 40, & 39 degrees F, respectively. These refrigeration units have been repaired and are now back in operation.
Three door prep cooler (right) nearest handsink and wall has not been repaired (manager states waiting on a part -coils). Facility utilizing unit and icing product. Spinach dip - 50 degrees F -discarded, bleu cheese dressing 47 degrees F. Recheck #2 on or by 8/29/11.
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8/22/2011 | 1st Recheck | |
HACCP - Temperature control of potentially hazardous foods
Sanitizer - buckets - quats
- dishmachine - heat
- bar 3 bay - chlorine
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Lobster in prep table cooler at 51 degrees F, artichokes in upper prep table cooler at 49 degrees F, diced tomatoes 52 degrees F, ham on salad bar 49 degrees F, sliced tomatoes 49 degrees F, potato salad 49 degrees F. All items discarded by worker. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Cases of shrimp on floor of walk in freezer.
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. Worker stored items on shelving. Corrected.
- In-use food dispensing utensils properly stored.
Scoop for dispensing ice in ice with handle in product.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
- Food contact surfaces designed, constructed, maintained, installed, located.
Lids on bulk dry seasonings in disrepair. Repair or replace lids. Worker discarded broken lids and replaced with new. Corrected.
Coated shelving in 2 door Delfield prep table coolers peeling and rusted. Resurface or replace shelving to make smooth and easily cleanable.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on the following: walk in cooler, 2 door Delfield fry freezer. Repair or replace gaskets.
- Wiping cloths clean, used properly, stored
Wet towel on counter by grill, wet towel on counter at bar.
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 Delfield 2 door fry freezer soiled. Interior of microwave above prep table soiled. Clean and sanitize food contact surfaces.
- Storage/handling of clean equipment, utensils
Soiled utensils stored in containers of water on cook line (steam table). Store utensils used on service line in product or under running potable water (dipper wells). Worker clean and sanitized utensils and stored in product. Corrected.
Dishes stored with food contact surfaces exposed. Cover or invert dishes to protect food contact surfaces. Worker inverted dishes. Corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in small hood heavily soiled. Provide a routine cleaning.
- Lighting provided as required. Fixtures shielded
Missing light shield over food prep area, 1st light shield in walk in open.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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8/2/2011 | Routine | 83 |
HACCP: Wholesomeness of Foods
Sanitizer - chlorine - bar 3 bay sink
Quats - buckets
Heat - Dishmachine
- In-use food dispensing utensils properly stored.
Scoop stored in seasoning with handle in product.
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.
Shelving in prep table cooler peeling and rusting. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on walk in cooler. Repair or replace gasket.
- Wiping cloths clean, used properly, stored
Wet wiping cloth on counter at bar and in prep area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Worker placed wet towels in sanitizer solution. Corrected.
- Food contact surfaces of equipment and utensils clean
Bottom interior shelf of Delfield desert cooler soiled. Microwaves on prep line left soiled in side. Clean and sanitize food contact surfaces. Worker cleaned surfaces. Corrected.
- Non-food contact surfaces clean
Heavily soiled doors and handles on glass 2 door salad cooler. Soiled gaskets on 2 door Delfield freezer and 2 door bar cooler. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Multiple dishes stored upright with food contact surface unprotected.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lids open on both outside dumpsters.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled baffles in hood above grill, ceiling above prep table soiled with dust and debris. Provide a routine cleaning.
Missing ceiling tiles/stainless steel in prep area ceiling hood front.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Broken light shield on first light in walk in cooler. Repair shield to provide proper protection.
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3/21/2011 | Routine | 87 |
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