HACCP = cooling procedures (HACCP form given during inspection)
chlorine bleach sanitizer in bucket and in spray bottle = 200ppm
All frozen food is frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The top interior surface of the lid of the deep freeze is torn/hanging down. 2) The racks inside the Victory cooler are worn/rusty.
Maintain all food-contact surfaces smooth, easily cleanable and in good repair.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The drying racks in the kitchen are beginning to rust.
Maintain all non-food contact surfaces smooth, easily cleanable and in good repair.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels were missing from the hand sink in the kitchen upon inspection.
Maintain paper towels at all hand sinks at all times.
They have been replaced.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan guard/cover on the ceiling of the Victory cooler is soiled.
Maintain all attached ceiling equipment clean.
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10/28/2015 | Routine | 94 |
HACCP = back-flow prevention
chlorine bleach sanitizer is used at this establishment
All frozen food is frozen
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The top interior surface of the large,white deep freezer in the kitchen is worn and in disrepair. 2) The racks inside the Victory cooler in the kitchen are worn/rusty. Maintain all food-contact surfaces smooth, easily cleanable and in good repair. Repair/replace the freezer lid and repair/resurface/replace the racks.
- Single service articles not re-used
Several empty plastic ice cream containers are found in the cabinets in the kitchen. Re-use of single-service articles is prohibited. Any plastic containers for food storage need to be of a durable food-grade material. Any plastic containers that had food in them when originally purchased, cannot be reused.
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7/1/2015 | Routine | 92 |
HACCP = cross-contamination prevention
cl- bleach is the sanitizer used at this establishment
All frozen food is frozen.
- Original container, properly labeled, consumer advisory
Several cooked and cooled food items in the Victory cooler have the date labeled on them, but not the time. Label all cooling potentially hazardous food with the date and time of preparation. Provide both the date and time on these food items and all potentially hazardous cooling food items in the future.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The top interior surface of the large white deep freezer, in the kitchen, is broken. 2) The racks inside the Victory cooler, located in the kitchen area, are worn. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Repair/resurface/replace these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
The unused vent hood located above the large white deep freezer, in the kitchen area is soiled. Maintain all ceilings and attached equipment clean. Clean this area.
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3/17/2015 | Routine | 96 |
HACCP: Dish washing. Establishment no longer uses dish towels beneath dish racks. Plastic trays are now used to collect water and the counter is cleaned, dried, and sanitized after use.
Cl- sanitizer used in the establishment
Frozen foods were stored frozen
No violation noted during this evaluation. | 12/4/2014 | Routine | 100 |
HACCP: Boil Order Guidelines.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Dish towels are used beneath wet dishes that are drying on the counter in the dish room. 2) The lid to the deep chest freezer in the dish room is in disrepair. Correct by providing a smooth, easily cleanable, nonabsorbent surface beneath the dish racks. Repair deep chest freezer lid.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towel holder next to hand sink in kitchen is empty. Provide conveniently located paper towels for this hand sink to encourage effective handwashing and to provide a barrier for clean hands to turn off the soiled faucet handle.
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8/15/2014 | Routine | 96 |
HACCP: Ensure all foods whose identify might be mistakable are labeled with contents (such as flour, sugar, etc. stored outside of their usual containers).
Cl- sanitizer is used in the establishment.
Frozen foods were frozen.
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on counter next to hand sink in kitchen.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Storage/handling of clean equipment, utensils
Utensils stored in a plastic divider in the dining area were stored with the handles facing every which way. Store all utensils with the handle facing the same way to avoid contamination of food contact surfaces by hands.
Spoons, knives and forks shall be touched only by their handles.
- Plumbing installed and maintained
Faucet of prep sink in kitchen has a constant leak. Repair leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels available at hand sink in kitchen. Provide paper towels.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
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2/14/2014 | Routine | 95 |
HACCP: Discussed proper and routine review of the dented cans. Provided a HACCP bulletin. If cans are dented on site, open the can and pour out the contents and store it in an appropriate container, and utilize within the appropriate time frame depending on the food inside.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Note: There were sliced tomatoes that were utilized for the lunch. Discussed proper labeling of the tomatoes with the date and time they were cut to ensure that they are cooled to 41F or below, and also discussed potentially refrigerating the tomatoes prior to being cut and to also properly label with the date they were cut or the date they will be discarded.
- Original container, properly labeled, consumer advisory
1) Containers with spices/flour/baking products on top of the refrigerators are not labeled with the contents. 2) Pouches of soy sauce? or other cooking material in the cabinet under the main spice cabinet are not labeled.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The interior of the signature chest freezer is in disrepair. 2) The interior of the Victory cooler is rusted. 3) Cotton towels are being used to stored sanitized dishes on.
1)Repair or replace the interior of the cooler. 2) Repair/resurface/replace the shelving. 3) Only utilize the towels to catch potential water that is dripping, do not utilize for storage of drying dishes.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The three compartment sink counter/sink is in disrepair as the sink was cut out too large for the counter.
This is currently being corrected.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Wiping cloths clean, used properly, stored
There were wet wiping cloths found stored on the prep sink and on the counter at the time of arrival to inspection.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior top of the black microwave, 2) interior of the Magic Chef freezer.
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 and front of the cabinets in the dining area 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There were no paper towels at the hand wash sink.
Corrected
- Floors properly constructed, clean, drained
The floor tiles in the dish room are shifting. The coving in various areas is missing or pulling away from the wall/floor junction. The floor under large equipment/coolers is soiled.
Clean all floors routinely. Repair the floors.
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 maintained in good repair.
The juncture between walls and floors shall not present an open seam of more 1/32 inch.
- Walls, ceilings, and attached equipment, properly constructed, clean
There are various locations where piping has holes around it. The walls behind the Victory cooler are soiled.
Clean all walls. Provide for appropriate filling in of the open areas around the pipes.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
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11/7/2013 | Routine | 88 |
HACCP: Discussed providing a back flow prevention device or removing the hose, or replacing the faucet at the three compartment sink in order to ensure that all compartments can still be filled for proper washing, rinsing and sanitizing.
Quats and chlorine bleach are the sanitizers used in the establishment.
Frozen foods are frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
The interior of the signature chest freezer is in disrepair.
Repair or replace the interior.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods.
- Food contact surfaces of equipment and utensils clean
The interior of the microwave is soiled. The interior of the signature deep freezer is soiled. The interior of the freezer in the dining room is soiled.
Clean and sanitize routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Storage/handling of clean equipment, utensils
The interior drawers of the kitchen storage cabinets have utensils facing various directions.
Store utensils with handles facing the same direction
- Critical: Toxic items labeled and used properly
Squirt type bottles of sanitizer (yellow tinged liquid) being utilized and not labeled properly at the three compartment sink.
Corrected
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7/1/2013 | Routine | 90 |
HACCP: Discussed proper use of gloves. Gloves used to handle ready-to-eat food, shall be single-use gloves (used for only one task). Single-use gloves shall be discarded when damaged or soiled or when interruptions occur in operations. Food service employees shall keep their hands and the exposed portions of their arms clean. Food service employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation which includes working with: exposed food, clean equipment and utensils, unwrapped single-service articles, and after any type of activity that contaminates the hands.
Frozen foods are frozen.
Quats and chlorine are the sanitizers used in the establishment.
- Original container, properly labeled, consumer advisory
Batter/powder for foods stored wrapped in cabinet was not labeled.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in the Raetone cooler is rusted.
Repair/resurface/replace the shelving.
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.
The countertop at the hand wash sink has a gap at the border.
Caulk or otherwise seal to minimize splash or areas where it may be soiled.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Non-food contact surfaces clean
The counter behind the hand wash sink is soiled. The onion tray above the microwave is soiled. The 'prep spice counter' is 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 grey utensil holder in the dining area is soiled.
Clean and sanitize 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.
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2/19/2013 | Routine | 94 |
When arrived for inspection, the baffles and hood of the vent were being deep cleaned. Excellent, continue to clean routinely. Also, excellent work with maintaining and improving the 3 compartment sink area.
HACCP: Discussed proper handwashing. Provided bulletin.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Towels are being used as a direct catch/drainage for items that have been sanitized in the 3 compartment sink.
Corrected
- Non-food contact surfaces clean
The exterior of the drawers under the kool aid and water dispensers are soiled. The interior of the coffee/tea storage drawer in the kitchen is 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 island knife drawer is soiled and the knives are facing various directions.
Clean and sanitize the drawers routinely and ensure that knives are facing the same direction so that the handle is the first part of the equipment to be touched to prevent contamination.
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. Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Plumbing installed and maintained
There is a leak from the two compartment produce sink in the kitchen. The faucet for the hand sink is beginning to show leaking from the knobs.
Repair all plumbing and maintain in good working condition.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floor tiles in the dish room are slightly shifting. The lower portions of cabinets are not seals or no coving provided to seal the floors/equipment to the walls.
The junctures between walls and floors shall be coved and sealed for floors where water cleaning methods are used.
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10/11/2012 | Routine | 95 |
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