A complaint investigation was conducted on 11/18/2015 in regards to RFS 15-0522. Complaintant stated they observed employee making hamburger, then touching bun and lettuce bare handed, Complaintant asked for a new hamburger to be made which was completed with gloves on. At investigation, Joe, the owner, stated there was an instance of hamburger needing to be remade due to the improper usage of gloves. Corrected by educating Owner and two employees on the proper way to use gloves. Sanitarians also discussed food handler certification with owner and employees.
No violation noted during this evaluation. | 11/18/2015 | Complaint Investigation | |
Sanitizer soilution Cl- @ 200ppm
Dishwasher sanitizer Quat @ 300ppm
Frozen foods frozen.
HACCP: Discussed and given information on the following HACCP: cooling, reheating, date marking, time and temperature controls.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
A.)Butter/ garlic mix out of temperature without marked as time as control.
Corrected by educating owner and marking the time at which the mixture was pulled from refridgeration.
Foods shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
B.) Milk opened 11/03/2015 without proper datemarking.
Corrected by date marking and educating owner.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
C.) Potato Soup being cooled in two 8inch dishes sitting on a two inch ice bath.
Corrected by educating owner and placing cooling wands into soup.
Cool large volumes of potentially hazardous foods rapidly, utilizing such methods as limiting the depth of the food to 4 inches or less, agitation, quick chilling or water circulation external to the food container.
- Food protection during storage, prepartion, display, service, transportation
Homemade potato chips located in kitchen uncovered.
Corrected by covering with plastic wrap.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Lighting provided as required. Fixtures shielded
Light bulb in dry storage area does not have a shield.
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.
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11/4/2015 | Routine | 92 |
HACCP: Sanitizer concentrations
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following non food contact surfaces are in general disrepair: the Hobart cooler has rust on the shelves and has a pan catching condensate, the egg cooler in the main kitchen has rust on the shelves, several of the coolers in the catering kitchen have torn seals, the coke cooler by the hobart cooler is missing the compressor gaurd,
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.
- Critical: Sanitizing concentration
Found dish machine chemical mixer not dispensing sanitizer. There might be a small hole in the line. Corrected by having dish washer set up sanitizing solution in three compartment sink and sanitizing dishes in sink. Fix sanitizer dispenser.
- Plumbing installed and maintained
Slight smell of sewage gas when I entered facility. Facility has been having issues with smell due to recent heavy rains. Facility is currently working on issue. Remove unused plumbing fixtures in bathroom on the right in the catering kitchen if this area is to be used for cleaning supply storage.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Found the carpet upstairs soiled and worn. Found duct tape on the floor by the main kitchen soup area. 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.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excess of unused equipment in facility
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6/16/2015 | Routine | 92 |
. HACCP
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Found pasta and potato salad with the production day of 2/12. Items were were discarded. Corrected and seven day date label sheet was discussed and left at establishment. Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
- Thermometers provided and conspicuously placed
Several coolers in the catering kitchen', have broken display thermometers.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food contact surfaces designed, constructed, maintained, installed, located.
Found red cutting board stained with mildew.
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 designed, constructed, maintained, installed, located.
The following non food contact surfaces were observed in disrepair: the caulk behind the three compartment sink in back kitchen is turning black and needs to be replaced, the hobart cooler where raw chicken is stored has rust on shelves and a leaking condensation line, several of the coolers in the catering kitchen have torn seals, the coke cooler door is not closing properly, the two coke coolers in the back kitchen are missing handles. 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.
- Single service articles not re-used
Found single use containers such as whipped butter container and a bulk peanut container being reused for food storage.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
Remove old bathroom fixtures in catering kitchen if room is to be used for storage.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excess of unused items in catering kitchen ( ice machine, old cooking equipment, etc..). Remove unused items as they will offer a place for pest to hide.
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2/27/2015 | Routine | 87 |
HACCP: Discussed and provided information on Boil Orders.
Hot foods hot, cold foods cold, frozen foods frozen.
Sanitizer: Cl- 100ppm
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Hobart freezer next to ice machine has a gasket that is cracked and broken. Replace.
- Non-food contact surfaces clean
Black sliding door cooler bottom and tracks, exterior handles of coca cola cooler, door 5 & 6 cooler were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Floors properly constructed, clean, drained
Multiple corners of floors found to be soiled. Maintain clean.
Tiles missing from below catering kitchen 3 compartment sink. Replace to ensure a smooth, durable, easy to clean surface.
- Walls, ceilings, and attached equipment, properly constructed, clean
Multiple holes found in walls in catering kitchen. Patch or Plug to ensure a smooth, durable, easy to clean surface.
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11/19/2014 | Routine | 96 |
During a routine inspection on 9/15/14 a cockroach was observed in the catering kitchen. A recheck was conducted on 10/14/14, no infestation was observed at time of recheck.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
A re-check fee may be assessed. No further action required.
- Critical: Presence of insects/rodents. Animals prohibited
During a routine inspection on 9/15/14 a cockroach was observed in the catering kitchen. A recheck was conducted on 10/14/14, no infestation was observed at time of recheck.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
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10/14/2014 | 1st Recheck | |
HACCP: Discussed and provided information on Toxic Storage and handling.
Cold foods cold, Frozen foods frozen.
Cl-: 50ppm, 100ppm, 100ppm, 50ppm
A re-check will be required on or after October 15, 2014. A re-check fee will apply.
- Food contact surfaces of equipment and utensils clean
Dish shelf in kitchen found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Single service items properly stored, handled, dispensed
Single service "boats" and cups found sitting upright. Invert single service articles to ensure food safety.
- Critical: Presence of insects/rodents. Animals prohibited
A cockroach was seen by the catering kitchen handsink. Increase pest control response. A recheck will be conducted on or after October 15, 2014.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
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9/15/2014 | Routine | 93 |
.HACCP - Discussed and provided written documentation on proper cooling of foods.
Sanitizer - chlorine
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in 2 door glass cooler in back food prep area rusted.
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. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of: Hobart freezer, Hobart 2 door cooler.
Multi-use equipment 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. Rplace gaskets.
- Critical: Sanitizing concentration
No sanitizer detected in sanitizing solution in bucket. Maintain sanitizer solution concentration at 100-200ppm. Worker made fresh sanitizer solution at 200ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Upper interior surface of microwave oven at back counter soiled. Blade on industrial can opener soiled with debris. Bottom interior surface of 2 door Traulsen freezer soiled with debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of 2 door Traulsen freezer. Clean and sanitize gaskets.
- Storage/handling of clean equipment, utensils
Large portable beverage dispensers stored in restroom (restroom not in use).
Food equipment and utensils shall not be stored in toilet rooms or vestibules. Remove items from restroom. Worker moved items to proper storage area. Corrected.
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4/8/2014 | Routine | 89 |
HACCP: Proper reheating of potentially hazardous foods. Don not use croc pot. Proper hand washing along with glove use.
Cl- Sanitizer: 100 ppm Dish Machine Sanitizer: 100 ppm.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Exterior of Manitowoc Ice machine in rear has excessive mineral build up and rust corrosion. Clean, sand or resurface to provide a smooth, easily cleanable and non absorbent surface.
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.
- Critical: Sanitizing concentration
Bleach (Cl-) Sanitizing bucket behind service counter next to espresso & cappuccino machine did not have detectable levels of bleach sanitizer. Provide proper concentration of sanitizer, between 50-200 ppm. Change bucket every few hours and test to ensure proper sanitizer concentrations are present. Food-contact surfaces shall be sanitized in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. Corrected, mixed bleach sanitizer to provide a concentration of 100 ppm.
- Rooms clean, lockers provided and used, clean
Personal purse was stored on top of fresh bread rack in kitchen area. Store personal belongings away or below any food and utensils used for food. Label area preferably as an area for the storage of employee personal belongings. Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other belongings.
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10/9/2013 | Routine | 94 |
HACCP: Proper Sanitizer Concentrations Cl- Sanitizing: 100ppm
- Food protection during storage, prepartion, display, service, transportation
Large bowl of potato chips in kitchen prepared for lunch was uncovers. Cover chips while in storage to protect them from any possible contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Exterior of Manitowoc Ice machine in rear has excessive mineral build up and rust corrosion. Clean, sand or resurface to provide a smooth, easily cleanable and non absorbent surface.
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 clean
1) Exterior and interior of black glass door reach in cooler in kitchen is soiled. Clean all non-food contact surfaces as often as needed to 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.
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6/26/2013 | Routine | 96 |
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