Food handler requirement met. HACCP: Employee illness policy
- Food contact surfaces of equipment and utensils clean
Found excess of lime accumulation on inside roof of ice machine bin.
Food contact surfaces shall be clean.
- Non-food contact surfaces clean
Non food contact surface cleaning: lime accumulation at the ice maker/ice bin junction for ice machine, excess of sticker reside on plexiglass divider and on metalt pass thru slide, found debris on bag storage shelf by pass thru window, found debris on shelf above the hot dog rollers, found dust build up on electrical chords to POS system. Non food contact surfaces shall be clean.
- Floors properly constructed, clean, drained
The floor in the walk in cooler is made of exposed concrete.
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 constructed of smooth, easily cleanable, durable material.
- Walls, ceilings, and attached equipment, properly constructed, clean
Several of the ceiling vents by cook line have paint starting to peel and chip.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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1/27/2016 | Routine | 95 |
HACCP: Food handler requirements.
- Food contact surfaces of equipment and utensils clean
Found two cutting board on cook's line stained yellow.
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
Non food contact surface cleaning: remove sticer residue from cook line service window, please dust the top of the slush machine, please dust the top of the towel dispensers, non food contact surfaces shall be clean.
- Plumbing installed and maintained
The flapper to the women's toilet is not sealing all the way causing the toilet to run constantly.
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
Found dumpster lid open. Corrected and spoke to manager.
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
Found heater gaurd in mens restroom next to urinal rusted and in need of a fresh coat of paint.
Found bottom bump pad to the walk in freezer cracked and no longer in good repair.
Please dust ceiling above grill area.
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.
- Lighting provided as required. Fixtures shielded
Replace burnt out CFL in walk in cooler.
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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10/16/2015 | Routine | 92 |
HACCP: Provided sanitizer haccp sheet. Sanitizer used is Quats All frozen food was frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The door gasket for the true freezer near the fryer and the door gasket to the beverage-air cooler are torn and in disrepiar.
Repair and replace the door gaskets so they are smooth, easily cleanable and free of rips and tears.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
The following non-food contact surfaces are observed to be soiled: grey condiment bins under the middle island work area, the shelf under the tea maker, the Door gasket of the drive thru ice cream station and the shelf above the hot holding for fries.
Clean, sanitizer and maintain clean all non-food contact surfaces.
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.
- Floors properly constructed, clean, drained
The floor was observed to be soiled under the fryers, under the racks in the walk in freezer and under the drive thru ice cream prep cooler.
Clean and maintain clean all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall behind the 3-compartment sink is soiled.'
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6/1/2015 | Routine | 96 |
Discussed with the manager about the request for service. Customer reported to have eaten a cheese burger with lettuce, ketchup, mustard, onion, pickle and tomato and corn dog and fried pickle. Request for service number 15-0061
The burgers are cooked from frozen and the hot dogs are thawed 24 before use in the walk inc coolers. Manager cooked a burger and a corn dog for me and explained their procedure. Hamburger was cooked to 177 degrees when it was tempted. The corndog was at 160 degrees when tempted. The corn dogs are cooked to order and burgers are kept on the grill fro a max of 10 minutes.
Manager stated no employee have been sick.
Discussed the importance of hand washing. Wash hands before applying gloves and change gloves routinely and when soiled. Observed employee following procedure for hand washing incorporated sonic.
No violation noted during this evaluation. | 3/3/2015 | Complaint Investigation | |
Discussed RFS 15-0031. Employees cutting hair in the establishment. Discussed with Helen the manager on duty about this. She stated that Marty the District Manager had already spoken to the complainant about the issue and it was resolved.
Today, discussed with the manager about hair restraints and also employee hygiene. No painted nail if they are going to be working with food, keep nails short and keep hair pulled back.
Complaint can be closed.
No violation noted during this evaluation. | 1/30/2015 | Complaint Investigation | |
HACCP: Discussed proper employee hygine and jewerly.
Sanitizer used is Quats
All frozen food is frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The door gasket of the freezer next to the fries is torn and in disrepair.
Replace the door gaskets both top and bottom doors.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are noted to be soiled: The ledge where the prep cooler door rests when is open, racks in the walk in cooler and the rack of the prep cooler (left side)
Clean and sanitize all food contact surfaces routinely.
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.
- Floors properly constructed, clean, drained
The floor is noted to be soiled behind the fries and under the racks in the walk in cooler.
Clean and maintain clean all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
Discussed food handler training. Currently mangers are going through food sanitation manager class and employees are going through 2 hour training. Manager has emailed a instructor already to have this done. Have this completed or almost completed prior to the next inspection.
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1/20/2015 | Routine | 96 |
HACCP = hand washing/bare hands policy
quat sanitizer at three-compartment sink = 300ppm
quat sanitizer in red buckets = 200ppm
- Critical: Hands washed, good hygienic practices (observed).
The line cook was observed touching ready-to-eat buns and bread with his bare hands. A bare hands policy is in place for this establishment
- Food contact surfaces of equipment and utensils clean
The blade for the large can opener is soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
1) The gasket on the Jero sundae cooler at the drive thru is soiled and has black mold on it. 2) The gasket on the walk-in cooler has black mold on it. Maintain all non-food contact surfaces clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling of the True freezer, located to the right of the fryers has ice built-up on it. 2) The fan covers on the ceiling of the walk-in cooler are soiled. Maintain all ceilings smooth, clean and easily cleanable. Defrost the freezer and clean the fan covers.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Several mops were being stored wet end down in the mop sink. Store all wet mops either inverted or hung up so they can dry properly between uses. Hang the mops up or invert them.
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9/30/2014 | Routine | 90 |
Complaint was received to this department on 7/30/14. Complaint was that a customer had a "maggot" in their slushy which was purchased on 7/29/14 at 11pm.
Visited the facility on this day, 8/1/14. Spoke to the general manager Lindsay who stated she was aware of the complaint and presented a picture of the customers cup. The picture did show what appeared to be a larva of a fly or possibly a mealworm. Manager took the following actions to investigate the complaint. Lindsay suspected the cut lemons where the only reasonable place the larva came from. She had the manager that night discard any cut lemons they had and the next day her and another manager cut and inspected the left over lemons in the walk in cooler. No issues were seen with these lemons.
Discussed how the lemons are prepared. Lemons are kept whole in the walk in cooler until ready to be used. At that point, the lemons are hand washed with water and then sliced. The sliced lemons are kept in a container in the walk in cooler and restocked in the front as needed.
Inspected the inside hoppers of the slushy machines and no issues found. The hoppers appeared to be clean. Inspected the lemon holders near the slushy machines. Lemons and holders appeared to be in sound condition.
The recommendation is made to inspect lemons when delivered and discard or refuse shipment of lemons are seen to be spoiled or unwholesome.
No violation noted during this evaluation. | 8/1/2014 | Complaint Investigation | |
HACCP: Provided toxic haccp sheet
Sanitizer used is both Quats and Chlorine.
All frozen food was frozen.
- Food contact surfaces of equipment and utensils clean
1) Racks in the walk in cooler are soiled. 2) Bottom of the make table cooler had standing water in the bottom of it.
Clean and sanitizer all food contact surfaces routinely to prevent accumulated soil.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Plumbing installed and maintained
The drain form ice machine appears to be leaking on to the floor casing water to pool.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Upon arrival for inspection, 2 of the three hand sinks were out of paper towels.
Corrected by the manager putting new paper towels in the paper towel dispenser.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Various areas under racks and equipment had accumulated grease build up.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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6/9/2014 | Routine | 94 |
HACCP: Reviewed bare hand contact policy Sanitizer used is Quats All frozen food was frozen.
- Critical: Hands washed, good hygienic practices (observed).
Employee observed using their hands to shut off the water after they washed them.
Corrected by education
Employees must use a towel to shut off the water on after washing their hands in order to prevent recontamination.
Food service employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a hand-washing sink or the handle of a restroom door.
- Food contact surfaces of equipment and utensils clean
The bottom of the prep cooler has water standing in the bottom of it. This maybe some kind of condensation.
It is recommended to have the unit checked to see if it is working properly.
- Floors properly constructed, clean, drained
The floor in the following location is soiled: under and behind the stand up fryer freezer and under the dressing line prep cooler.
Maintain clean floors focusing on difficult to clean locations.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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1/13/2014 | Routine | 92 |
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