HACCP: Discussed and provided hand washing haccp sheet. Discussed glove use.
All frozen food was frozen
Sanitizer used is quats.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed a steak and shake milk shake to be stored in the walk in freezer above product.
Corrected by an employee moving the shake and storing it on the floor so that it will not contaminated food product.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces clean
The following non-food contact surfaces observed to be soiled: interior of the cabinet under the coke machine, tops of the doors to the cabinet under the coke machine, racks in the walk in cooler.
Clean and maintain clean all non-food contact surfaces.
- Floors properly constructed, clean, drained
The floor to the left of the oven is soiled.
|
5/14/2015 | Routine | 93 |
HACCP: .Provided hand washing haccp sheet and discussed glove use
Sanitizer used Quats
All frozen food is frozen.
Reviewed food handler book for employees.
- Food protection during storage, prepartion, display, service, transportation
1) Cooling cookies being stored unprotected on the counter top next to the hand sink where they could be splashed with water. 2) Sliced turkey in the prep cooler under the toasted in direct contact with to-go bags. 1) Corrected by removing the cookies from the pan and into their container. 2) Corrected by removing the turkey from the bag and into a container.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
|
1/22/2015 | Routine | 98 |
Frozen foods frozen, hot foods hot.
Quat sanitizer used in 3 comp sink and in sani buckets.
No violations noted at this time by this inspector.
No violation noted during this evaluation. | 9/24/2014 | Routine | 100 |
HACCP.- Provided written food labeling information. Cinnamon Sugar and Salt for pretzels sold by Walmart exist in the Subway facility were not labeled. Label with common name of ingredients.
Frozen foods frozen.
Quat sanitizer used in sani bucket at concentration 200 ppm.
- Food contact surfaces of equipment and utensils clean
Shelving in walk-in cooler and condiment bins in dining room are soiled.
Clean and sanitize all food-contact surfaces and maintain clean.
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.
- Non-food contact surfaces clean
Gaskets on doors of prep cooler behind counter soiled with 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. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Cups, containers, lids, stored in cabinet under sink under drains.
Remove single service items so they are not stored near drains.
Single-service articles shall not be placed under exposed sewer lines or water lines.
|
6/16/2014 | Routine | 96 |
On 01-23-2013, complaint # 14-0032 was addressed with Amber, the manager, at the facility. Both prep areas - front and back - were checked and at this time, no conditions were present or observed that were listed on the complaint. Proper glove usage was discussed - especially the need to wash hands AFTER glove removal.
No violation noted during this evaluation. | 1/23/2014 | Complaint Investigation | |
HACCP Discussed storage of personal beverages and food with employees.
Quat sanitizing bucket concentration: 200 ppm.
- Non-food contact surfaces clean
Dish drying racks are soiled with grease.
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.
- No Certified Manager Present
No renewed FSSMC certification provided.
|
9/23/2013 | Routine | 99 |
HACCP: Employees wearing wrist jewelery was discussed. Quat sanitizer: 200 ppm
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee took off gloves, fixed shirt, and put on a new pair of gloves before handling a ready to eat pizza with her gloved hands.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
Corrected by education.
- Food contact surfaces designed, constructed, maintained, installed, located.
The slushy machine is leaking and a small rubber bin is catching the leakage.
Repair machine so it does not leak. The sweet sticky liquid is a potential harborage for pests.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
There were wet cambros wet nesting.
Sitting the cambros directly on top of one another does not allow for the containers to properly air dry.
- Floors properly constructed, clean, drained
The floor is soiled. It is excessively soiled in the following areas: 1. by mop sink, 2. under three compartment sink and prep sink, 3 behind bread holding units near the prep line, 4. the floor drain by the popcorn machine, 5.dry storage area.
Clean and maintain clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
1.There was a box of cliff bars and a bottle of probiotic supplements on the shelf in the dry storage room.
2. An employee coat was hanging on the cup holder of the slushy machine.
Employee personal items shall be kept separate from articles used in the establishment.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
- No Certified Manager Present
FSSM certificate expired but worker stated she took the class and is waiting on her certificate.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
|
4/12/2013 | Routine | 89 |
HACCP : Discussed proper glove use. After a pair of single use gloves are taken off, hands must be washed before donning a new pair. Also, wrist jewelry or watches are not permitted for food service employees. If seen again, this will be a violation.
Frozen foods were frozen
Quat used as sanitizer- 200 ppm
- Food contact surfaces of equipment and utensils clean
Observed soiled interior of floor cooler.
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.
Clean interior of cooler and maintain clean.
- Plumbing installed and maintained
Observed discharge from prep sink drain line splashing onto floor creating pooling water.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Ensure that discharged water goes completely into floor drain.
- Floors properly constructed, clean, drained
Observed: 1)Pooling water around prep sink and hand sink, 2) soiled interior floor of walk in cooler and walk in freezer, 3) Observed water coming from junction where floor meets walk in cooler.
Floors, floor coverings, mats, and duckboard shall be maintained clean. The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
1) &2) clean floor and maintain clean. 3) Seal or caulk between floor and walk in cooler.
- Lighting provided as required. Fixtures shielded
Observed no light shield for light bulb in dry storage area.
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.
Provide light shield.
|
4/10/2012 | Routine | 95 |
HACCP: Discussed reinforcing employees wash hands prior to putting on single use gloves.
NOTE: Counter top cooler that was not holding at 41 degrees or below from previous inspection is no longer being used. Inform Health Department if repairs are made and potentially hazardous items are held in it.
Frozen foods were frozen.
Quat used as sanitizer- 100 ppm
- Lighting provided as required. Fixtures shielded
Observed no light shield or shatter resistant bulbs for lights in dry storage room.
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.
Provide some kind of shield for lighting in dry storage room.
|
1/13/2012 | Routine | 99 |
HACCP: Discussed washing hands for employees before putting on a new pair of single use gloves.
Frozen foods were frozen.
Quat used as sanitizer-200ppm
- Critical: Facilities to maintain proper temperatures
Observed milk counter top cooler at 52 degrees.
A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility.
Service cooler so that it maintains 41 degrees or cooler. All potentially hazardous items in cooler were transported to floor prep cooler.
- In-use food dispensing utensils properly stored.
Observed scoops for food items in prep cooler stored with handle touch food.
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.
Store handles extending out of food or clean and dry.
- Critical: Hands washed, good hygienic practices (observed).
Observed employees wearing watches, rings, and wrist jewelry at food prep line.
Food service employees shall not wear jewelry on their arms and hands while preparing food, except for a plain ring such as a wedding band or medical information jewelry.
Employees are permitted to wear plain wedding bands or medical information jewerly. Discontinue wearing non approved jewelry.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed employee chewing gum while at prep service line.
Employees shall maintain a high degree of personal cleanliness and conform to good hygienic practices during all working periods in the food service establishment.
Employee spit gum out, violation corrected during inspection.
- Critical: Sanitizing concentration
During time of inspection, no sanitizer was present at prep area.
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.
A supply of wet wiping cloths in sanitizer solution bucket must be available at all times during food preperation. Employee brought sanitizer bucket during inspection, violation corrected.
- Non-food contact surfaces clean
The gaskets for the floor cooler at cook line were 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.
Clean gaskets of food debris and maintain clean.
- Lighting provided as required. Fixtures shielded
No lighting is provided for floor cooler at cook line.
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.
Provide appropriate lighting inside cooler.
|
11/8/2011 | Routine | 84 |
Restaurant representatives - add corrected or new information about Subway, 8915 N. Allen Rd., Peoria, IL »