.HACCP - Discussed and provided written information on toxic items. Sanitizer - quats
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at handsink in food storage/dishwash area. Provide paper towels for proper handwashing.
- Critical: Toxic items labeled and used properly
Worker utilizing unapproved (purple ) solution for sanitizing surfaces at food service area. Solution did not register as quat based or chlorine based solution. Utilize approved sanitizer solution for sanitizing food contact surfaces. Worker prepared and utilized quat based solution. Corrected.
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10/13/2015 | Routine | 93 |
Sanitizer - Quats HACCP - Discussed and provided written information on proper handwashing.
- Critical: Water source safe, hot, and cooled under pressure
No hot water at 3 bay sink, handsinks at concession area or restrooms.
Each compartment of the three compartment sink shall be supplied with hot and cold potable running water.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet. Worker adjusted thermostat on hot water heater to provide hot water. Corrected.
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6/19/2015 | Routine | 95 |
Hot foods hot, frozen foods frozen.
All food handlers in a restaurant (defined as 51% of income from food), who do not currently have their food service sanitation manager certification, are required to take a 2 hour ANSI Certified Food Handler training course online or by attending a class prior to January 1, 2015. The course information, frequently asked questions and all online training course websites available can be found on our website at www.pcchd.org on the right side of the screen, under "Recently Updated Pages", click on "Food Protection Prevention". This will have all the information you need. Once the certifications are received for all employees, either post them at your establishment or keep them in a binder so they are ready for any inspections starting in 2015.
Questions? Call Elizabeth Imtairah at 309-679-6161.
No violations identified at time of inspection.
No violation noted during this evaluation. | 11/11/2014 | Routine | 100 |
HACCP: Discussed cleaning of the popcorn kettle. Sanitizer used is quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The bottom racks of the dry storage racks in the storage room are not six inches off the floor.
Raise the racks to a minimum of six inches off the floor in order to better clean under them.
- Non-food contact surfaces clean
Top of the ice bins are rusty.
Clean and seal the rusted areas.
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.
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2/6/2014 | Routine | 98 |
HACCP Discussed routine cleaning of popcorn machine and ancillary equipment. Chlorine is utilized.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Top covering of ice machine in stock room is rusty.
Repair or replace covering so that ice machine is in sound and sanitary condition.
- Non-food contact surfaces clean
Inside panels of two ice machines in stock room are excessively soiled with dirt.
Non-food contact surfaces of equipment shall be routinely 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
Leak on faucet of 3 bay sink in stock room. Handle of faucet in disrepair on handsink in stock room.
Repair or replace faucets so that plumbing is 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
Paper towels not provided at handsink near 3 bay sink in stock room.
Provide hand towels at sink to ensure proper handwashing my employees.
A supply of sanitary towels or a hand-drying device providing heated air shall be provided at every handsink.
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9/26/2013 | Routine | 95 |
HACCP: Discussed sanitizer use and concentration. Quat sanitizer at three compartment
- Food contact surfaces designed, constructed, maintained, installed, located.
Both bulk ice machines have rust forming on the interior.
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.
- Non-food contact surfaces clean
The cabinet under the soda machine by the entry of the concession stand is heavily soiled with food debris.
Clean and maintain clean to prevent the harborage of pests.
- Plumbing installed and maintained
The hand sink by the three compartment sink is leaking.
- Critical: Hand washing sinks installed, located, accessible
The hand sink was blocked by a container in the sink.
Hand sinks shall be accessible to employees at all times.
Hand sinks shall be used only for handwashing.
Worker removed the container from the sink.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There is excessive lime build up on the hand sink in the concession stand and the three compartment sink.
Remove build up.
- Floors properly constructed, clean, drained
There are several cracked tiles in the concession stand.
- Walls, ceilings, and attached equipment, properly constructed, clean
Several tiles in the dry storage room have water damage.
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1/14/2013 | Routine | 88 |
HACCP: Discussed re caulking the soda lines floor hole in dry storage room.
Frozen foods were frozen.
Quat used as sanitizer- 200 ppm
- Critical: Sanitizing concentration
Observed inadequate concentration of sanitizer in service area sanitizer bucket.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. for one minute.
Maintain quat sanitizer at recommended level of concentration as directed on sanitizer bottle. Violation corrected by employee remaking sanitizer bucket.
- Non-food contact surfaces clean
Observed soiled interior icee bag storage cabinet.
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 cabinet and maintain clean,.
- Lighting provided as required. Fixtures shielded
Observed no light shields 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 light shields.
- Critical: Toxic items properly stored
Observed straws stored underneath toxic items in cabinet under nacho cheese dispensor.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
Store food contact items segregated from toxic items. Violation corrected by employee moving straws.
- No Certified Manager Present
No food certifiied employee present.
All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
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4/12/2012 | Routine | 89 |
HACCP: Discussed providing quat santizer to service counter to properly santize surfaces. All purpose cleaner is a cleaner, not a sanitizer. Follow manufactors directions on santizer container to ensure level is at proper concentration. This can stay at the counter in a spray bottle to be used with disposable paper towels or in a bucket used with cloth towels that stay in the bucket between uses. Informed manager that this will be a violation if seen in future inspections.
Also discussed deteriorating foam at soda line hole against back wall by soda tower in back room.
Frozen foods were frozen.
Quat used as sanitizer.
- Single service items properly stored, handled, dispensed
Observed nacho trays stored with food contact surface exposed.
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.
Store all single use items inverted to protect the food contact surface.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Observed no paper towels at hand sink in back storage room.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Provide paper towels at all hand sinks at all times.
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1/11/2012 | Routine | 97 |
HACCP: Discussd reattaching metal frame to storage room ice machine, mounting soap dispensor at service area hand sink or providing individual bottle of soap, and using bucket of quat sanitizer at front service area to clean and sanitize counter tops and other food contact surfaces. Informed employees that this will be a violation upon future inspections.
Quat used as sanitizer.
- Non-food contact surfaces clean
Observed the inside of the nacho cheese and chili sauce dispensor soiled.
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 inside of dispensor and maintain clean.
- Single service items properly stored, handled, dispensed
Observed single use items such as pop corn buckets, nacho trays, and cheese cups store with food contact surface exposed to possible contamination at front service counter and back storage room.
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.
Invert all single service items so food contact surface is protected from contamination.
- Floors properly constructed, clean, drained
Observed soiled flooring in service area, underneath cabinet at right side soda dispensor, and in storage cabinets throughout service area, especially in hole cut out sections and hard to reach areas.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Clean floors and inside cabinets and maintain clean.
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11/10/2011 | Routine | 97 |
SPOKE TO ASSISTANT MANAGER CHRISTOPHER PARKER. THE FIRE WAS IN ONE OF THE STALLS IN MEN'S BATHROOM, ABOUT 50 FEET TO CONCESSION STAN. nOTHING IS AFFECTED IN THE CONCESSION STAND.
No violation noted during this evaluation. | 10/30/2011 | Fire | |
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