HACCP: Employee illness policy and Food handler reqirements All hot holding well above 135*F
- Food protection during storage, prepartion, display, service, transportation
Found sewage line above ice machine and ice buckets stored on top of ice machine. Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines. Provide protection to sewer line.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Non food contact surfaces in disrepair: The handle to the drawer cooler at the north side of line is broken, the seal to the upper drawer cooler at the salad make table is torn and coming off, found duct tape on pillar by dish area, door seal to two door stainless cooler is torn, Non food contact surfaces shall be easily cleanable and in good repair.
- Non-food contact surfaces clean
Non food contact surface cleaning: clean the glass door to the pepsi cooler, clean the build up off the handle at the salad make area drawer cooler, clean seal areas to the drawer coolers, clean lime build up off the dish machine, non food contact surfaces shall be clean.
- Storage/handling of clean equipment, utensils
Found bread knife stored between cutting board and cooling unit. This area is not accessible for easy cleaning.
Found ice buckets store with food contact surface up and under sewage line.
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 articles not re-used
Found sliced meats from comissary stored in used tomato cases. Tomato cases are single use items.
Re-use of single-service articles is prohibited.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Provide a small lidded waste can to men's restroom for changing station.
- Floors properly constructed, clean, drained
Found soda post mix on floor in basement floor. Clean floor.
Area of soda post mix is made of exposed concrete.
Paint is starting to peel and chip off floor in the basement beer walk in cooler.
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.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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12/3/2015 | Routine | 90 |
| No violation noted during this evaluation. | 11/19/2015 | Complaint Investigation | |
. Spoke to Tim (manager) about the nature of the complaint. He stated that they had not received any complaints. Items involved were Pineapple and Ham Pizza. Found the pizza make tale holding temp at 39*F. Found ham and pizza blanks stored in the walk in cooler next to pizza area at 38*F. Pineapple is a dole product item #819204-072 Batch 008. Ham is a Hormel product that is received at commissary and diced and portioned. Pizza blanks, sauce and cheese are all received from the Avanti's commissary. Pizzas are baked at 475*F.
Found sanitizer at 400ppm quat.
Found dish machine sanitizing at 180*F.
No hygiene issues noted at time of inspection.
Tim stated no ill employees in last week.
All cold holding temps well below 41*F.
Facility does have a bare hand contact policy. I asked Tim to have employees review policy before next inspection.
No violation noted during this evaluation. | 11/2/2015 | Complaint Investigation | |
HACCP: Sanitizer Concentration
- In-use food dispensing utensils properly stored.
Found a bread knife at the server bread cutting station wedged between the stainless steel table and the side of the cooling unit. This area is not easily accessible for cleaning. Knife was removed and given to dish and issue was discussed with servers. Store knife on top of cutting board.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The iron bar under the server soda dispenser area has lime accumulation on it and no longer easily cleanable. The shlef at the gondola make station has shelf paper coming off.
Non food contact surfaces shall be easily cleanable.
- Critical: Sanitizing concentration
Found no sanitizer in three compartment sink sanitizer compartment. Found no sanitizer in sanitizer buckets. Corrected by speaking to managers and adding sanitizer manually. Dispenser may have air entering into line causing the issue. Corrected by changing sanitizer pails as well.
- Plumbing installed and maintained
The faucet to the rinse and sanitize side of the three compartment sink is leaking when turned off.
The sanitizer dispenser is not working properly.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Found paint chipping off the floor in the walk in cooler in the basement. Found ice machine in area of basement that has exposed concrete floor.
Floors of garbage or refuse storage rooms, shall be constructed of easily cleanable, non-absorbent material.
Found condensation or water on floor in basement by the soda post mix area. Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found ceiling tiles above roller oven on cooks line with orange build up on them.
Found dust on the vents above the proofer in back kitchen area.
The wall behind the spray sink to dish area has build up on it.
Several areas in basement storage area have paint peeling and chipping off.
Found dust on wall by back screen door and walls by hoods.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Found several holes in walls in facility from old shelves and fixtures. Seal holes.
The shelf by the server drink station has exposed wood on it and is no longer easily cleanable.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
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9/10/2015 | Routine | 91 |
Complaint was received on April 28, 2105 that a customer found an earing in their food. Complaint number 15-158.
Discussed with staff about jewelry. Did not observe any employees wearing large dangling style ear rings, did not observe an facial earrings, and did not observe arm or wrist jewelry.
Wearing rings or wrist jewelry is prohibited.
No violation noted during this evaluation. | 5/4/2015 | Complaint Investigation | |
Temperatures continued: Milk Milk dispenser 40
HACCP: Provided Toxic haccp sheet. Reviewed Bare hand contact policy.
Sanitizer used: Dish machine High temp. 185. Quats for 3-comp sink 300ppm
All frozen food was frozen
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks in the walk in cooler located in the basement are rusted.
Resurface or replace the rusting racks so that they are smooth, easily cleanable and free of rust/chipping paint.
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.
- Food contact surfaces of equipment and utensils clean
Plastic bin at the pizza prep cooler where the chicken pieces are located is soiled.
Clean and sanitize all food contact surfaces.
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.
- Floors properly constructed, clean, drained
The floor in the basement under the syrup racks for the soda is excessively wet.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling above the fan in the dish room is soiled.
Clean and maintain clean ceilings and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/30/2015 | Routine | 94 |
HACCP = glove usage with artificial nails
quat sanitizer in bucket = 300ppm
quat sanitizer at three-compartment sink = 400ppm
final rinse temperature at dish machine = 185 degrees F
All frozen food was frozen during this inspection.
- Foods handled with minimal manual contact
A small plastic cup is being used to dispense the dry pizza seasoning in the basement. Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food. The cup has been removed. Use a dispensing utensil with a handle.
- Food contact surfaces designed, constructed, maintained, installed, located.
Several areas on the racks in the food walk-in cooler in the basement are rusting and/or in disrepair. Maintain all food-contact surfaces in good repair. Repair/resurface/replace these racks.
- Wiping cloths clean, used properly, stored
The wiping cloth located on the bucket at the carry out area was found hanging over the side. All wet wiping cloths shall be completely submerged in the sanitizing solution between uses. The wiping cloth has been placed inside the bucket.
- Non-food contact surfaces clean
The gaskets on both food walk-in coolers in the basement are soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Floors properly constructed, clean, drained
1) The floor in hard-to-reach areas throughout the kitchen and basement is soiled. 2) The floor in the basement, underneath the pipe that busted (now repaired) over the weekend is wet. Maintain all floors clean and dry. Clean as needed and continue to dry the floor.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The walls and ceiling in the pizza prep area in the back of the kitchen are soiled. 2) The ceiling and fan attached to the wall in the dish machine area are soiled. 3) The fan on the ceiling of the True cooler in the wait staff area is soiled. Maintain all walls, ceilings and attached equipment clean. Clean these areas.
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11/17/2014 | Routine | 92 |
RFS #14-0518
A potential food borne illness complaint was received on 10/21/14. The suspected meal is cheese balls, Italian beef sandwich with fresh mushrooms, and onions, a house salad with ranch dressing and a diet pepsi.
An investigation took place on 10/24/14. The findings are as follows: the cheese balls are frozen and deep fried
No violation noted during this evaluation. | 10/24/2014 | Complaint Investigation | |
HACCP: Provided temperature haccp log
Sanitizer used: Dish machine - High temp. 3compartment and wiping cloth buckets Quats
All frozen food was frozen.
Observed correct use of time as a control for gondolas.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
There are a couple of locations where the shelving edge is exposed particle board and they are in the pizza skin box and the shelf next to the Pepsi machine. 2) The to right gasket of the 6-drawer prep cooler is torn. 2) Repair or replace the door gasket.
Resurfaces or other wise seal these areas so they are smooth, easily cleanable and non-absorbent.
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.
- Non-food contact surfaces clean
The racks of the larger walk in cooler in the basement are soiled.
Clean and maintain clean all non-food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink in the waitress area is soiled with what appears to be ice tea, soda or coffee being dumped into it.
Clean the hand sink and do not use for dumping.
- Floors properly constructed, clean, drained
The floor under the dish machine along the base board is soiled. The Drain by the downstairs ice machine is soiled.
Clean and maintain clean floors and drains.
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7/24/2014 | Routine | 95 |
HACCP: Discussed hand washing and bare hand contaact policy.
Sanitizer used: High temp for dish machine. Quats used for Buckets and 3-compartment sink.
Pest control is american pest.
- Critical: Wholesome, sound condition
1) Molded lemons in the Prep walk in cooler downstairs. 2) Dented cans stored with other non-dented cans. Storage area for dented cans was not labeled.
1) Corrected the removing the molded lemons. 2) Corrected by education and requiring the manager to label where dented cans are stored"do not use"
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
Unacceptably damaged containers of food shall not be used in the food establishment.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The Master-Bilt single door cooler was not plugged in and it had food in it which the foods were at 58 degrees F- 60 degrees F.
Corrected by the manager removing all potentiall hazardous foods from the cooler and discarding them.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
- Food contact surfaces designed, constructed, maintained, installed, located.
Green lids on breading spices up stairs and some down stairs were cracked and split. 2) The racks in the downstairs walk in cooler is rusted.
Corrected by the manager removing these lids, discarding them and provided new lids.
Maintain food contact surfaces so they are smooth, easily cleanable and free of hard to clean areas such as cracks, pits, chips and similar conditions. Resurfaces the racks in the walk in cooler or replace them.
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.
There are a couple of locations where the shelving edge is exposed particle board and they are in the pizza skin box and the shelf next to the Pepsi machine.
Resurfaces or other wise seal these areas so they are smooth, easily cleanable and non-absorbent.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: The shelving in the down stairs walk in cooler and the can opener of the industrial can opener
(upstairs).
Routinely clean and sanitize all food contact surfaces.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
The following are locations where the floor is solid or other wise has debris on it: Server isle Pepsi machine, under the racks in the walk in freezer downstairs and under the racks of the soda syrup.
Clean and maintain clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall is soiled along the pizza prep area on both sides of the large pizza oven.
Clean and maintain clean walls and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/20/2014 | Routine | 83 |
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