HACCP: Temperature documentation
- Food contact surfaces designed, constructed, maintained, installed, located.
Found several cutting boards stained and grooved and no longer easily cleanable.
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.
- Storage/handling of clean equipment, utensils
Found several utensils stored with the food contact surface presented.
Spoons, knives and forks shall be touched only by their handles.
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11/16/2015 | Routine | 97 |
HACCP: Pest Protection
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found a torn seal on the double door True cooler. Non food contact surfaces shall be in good repair.
- Non-food contact surfaces clean
Non food contact surface cleaning: clean the cabinet floors under the island, please clean the sheet pans that hold spices and onions, clean as needed.
- Storage/handling of clean equipment, utensils
Found utensil drawer with food contact surfaces going different ways. Organize drawer so that all handles go the same way so that hands do not come into contact with food contact surfaces of utensils.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
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6/18/2015 | Routine | 97 |
HACCP
- Food contact surfaces of equipment and utensils clean
The white cutting boards are becoming stained. Please deep clean the white cutting boards.
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
Please clean the shelves under the stainless steel island prep table. Non food contact surfaces shall be clean.
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3/9/2015 | Routine | 97 |
HACCP: Discussed proper and routine cleaning and sanitizing of all surfaces and the storage of the wet wiping cloths.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
Note: Continue to maintain a routine cleaning schedule and proper hand washing.
No violation noted during this evaluation. | 12/3/2014 | Routine | 100 |
HACCP: Discussed storage and utilization of sanitizing wet wiping cloths. Provided HACCP bulletin.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment. Shared use of the dish washing machine of Chlorine bleach.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cardboard boxes are being reused for the storage of equipment and baking items.
Discussed removing the cardboard boxes and providing plastic containers that are smooth, easily cleanable and nonabsorbent.
Multi-use equipment, containers and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces clean
The drawer with the baking items is soiled. The exterior front portion of the True 2 door cooler and freezer are soiled.
Clean and sanitize all non food contact surfaces routinely.
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7/30/2014 | Routine | 98 |
HACCP: Discussed proper Date Marking of foods that are taken out of the freezers. Ensure that the foods were properly marked with the date the foods were prepared, the date that the foods were placed into the freezer, and the date that the foods were taken out of the freezer to thaw. The number of days that foods are outside of the freezer shall be no more than 7 days total, with the day of preparation being counted as day 1. Provided HACCP bulletin.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Critical: Sanitizing temperature
The temperature of the sanitizing water was found to be 51F.
Corrected
- Food contact surfaces of equipment and utensils clean
The interior of the True freezer is soiled. The interior of the True cooler is soiled.
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.
- Non-food contact surfaces clean
The interior of the middle island cabinet is soiled. The transport cart is soiled. The exterior of the Groen mixer is soiled. The dry storage shelving and trays are soiled.
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.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall behind the mixer is soiled. The wall under the spice racks and next to the stove is soiled.
Clean all walls routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/26/2014 | Routine | 92 |
HACCP: Discussed proper boil order procedures. Provided HACCP bulletin.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment. Chlorine bleach is utilized in the dish machine.
- In-use food dispensing utensils properly stored.
The scoop for the sugar was found with the handle buried in the sugar bucket.
Corrected
- Food contact surfaces of equipment and utensils clean
The #10 can opener blade is soiled. The interior of the true freezer and refrigerator are soiled. The stove top and interior of the Vulcan oven is soiled.
Clean and sanitize all food contact surfaces routinely.
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.
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
The interior of the middle island is soiled. The handles of the coolers throughout are soiled. The #10 can opener holder is soiled. The shelving in the dry storage room is soiled. Food carts are soiled. The exterior of the spice and baking goods are soiled. The shelving with the gloves is soiled. The storage trays in the dry storage room are soiled.
Clean and sanitize all areas 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sink in the kitchen is soiled. The hand wash sink in the dish room is soiled.
Clean all hand wash sinks routinely.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Both of the pull down metal shutters are heavily soiled.
Clean routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/19/2013 | Routine | 93 |
HACCP: Discussed maintaining proper pest control operations.
The sanitizer used is quats. Chlorine bleach is provided for the dish machine.
Frozen foods are frozen.
Note: Classes will resume in August for the culinary program.
- Non-food contact surfaces clean
The interior of the middle island is soiled. The handles of the coolers throughout are soiled. Shelving in the dry storage room is soiled. Food carts are soiled.
Clean and sanitize all areas 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 items properly stored, handled, dispensed
The black plastic utensil holder is soiled.
Clean and sanitize the storage units routinely and store utensils with handles facing the same direction.
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.
- Critical: Toxic items labeled and used properly
There was an unlabeled spray bottle with pink liquid found under the three compartment sink.
Corrected
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7/2/2013 | Routine | 93 |
HACCP: Discussed routine pest control management.
Frozen foods are frozen.
The dish machine utilizes bleach.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior shelving of the true cooler, 2) exterior of the spice bins, 3) globe mixer.
Clean and sanitize routinely.
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
The following non food contact surfaces are soiled: 1) #10 can opener holder, 2) under the island prep table, 3) black utensil/condiment holder.
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.
- Plumbing installed and maintained
The hand wash sink next to the three compartment sink is slow to drain.
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
The walls by the stove and large mixer are soiled. Both partition/openings are soiled from splatter of the mixers/blenders.
Clean all walls routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items labeled and used properly
There was an unlabeled spray bottle with pink liquid under the three compartment sink.
Corrected
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3/26/2013 | Routine | 90 |
This establishment is the Auxiliary Kitchen which serves food made by the culinary arts students. The establishment shares access to the restrooms, dish washing machine and the mop sink. There is a three compartment sink as needed in this kitchen as well.
Will return for a scored inspection in 30 days.
The establishment is approved to operate. Please mail the license.
Frozen foods are frozen.
HACCP: Discussed proper labeling of cooling items. Provided HACCP bulletin.
- Original container, properly labeled, consumer advisory
Cooling chicken in the true cooler was not labeled with the time of cooling.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food contact surfaces of equipment and utensils clean
The panini press is soiled. The interior of the true cooler is soiled.
Clean and sanitize routinely.
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
The exterior of the Groen mixer is soiled. The middle prep island is soiled. The spice storage shelves are soiled.
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.
- Storage/handling of clean equipment, utensils
The utensil drawer interiors are soiled. The utensil storage drawer has utensils facing different directions.
Clean routinely.
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.
- Single service items properly stored, handled, dispensed
Single service utensils found facing various directions in the black condiment dispenser.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There was no waste receptacle at the hand wash sink.
Corrected
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls by the stove and mixer are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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2/25/2013 | Final | |
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