GC:.
Frozen foods frozen
Sanitizer: 400 ppm (quat)
HACCP: Toxic handout and education on storing toxic items away from food products
- Original container, properly labeled, consumer advisory
A bag of sugar and shaker in the cabinet below the panini press were found without labels
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
Correct by labeling all food products whose identity may be mistakable
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap was available at the handsink in the back room
All handsinks should be equipped with soap, paper towels, hot/cold water, and a waste bin at all times
Correct by replacing soap
- No Certified Manager Present
No food managers certificate is able to be produced at the time of inspection. Manager states he took the class in February of 2015 but has not recieved his license. He states it may have gone to corporate. Discussed getting a copy of the certificate. All employees are serve safe trained.
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9/29/2015 | Routine | 97 |
HACCP = grease trap maintenance, placement of trash can to prevent contamination, hand sink accessibility
quat sanitizer in three-compartment sink = greater than 400ppm
quat sanitizer in buckets = between 200-400ppm
final rinse temperature for dish machine = 181 degrees F
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The racks in the E Series cooler, located in the ware washing room are worn and/or rusty. 2) The rack above the three-compartment sink is worn/beginning to rust. 3) The shelf in the Beverage Air milk cooler, at the front counter, is worn on the ends. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Repair/replace the racks.
- Non-food contact surfaces clean
The lower interior surface of the syrup cabinet is soiled. Maintain all non-food contact surfaces clean. Clean this area.
- Storage/handling of clean equipment, utensils
The plastic spoons and knives located in the grey container below the service counter are being stored in opposite directions. Spoons, knives and forks shall be touched only by their handles. Relocate these utensils so they are facing the same direction.
- Plumbing installed and maintained
1) The hot water faucet for the mop sink has a leak when turned on. 2) The cold water faucet for the hand sink located to the right of the ice machine has a leak when the water is turned on. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair the leaks.
- Critical: Hand washing sinks installed, located, accessible
A short ladder is present in front of the hand sink, located to the right of the ice machine. Hand sinks shall be accessible at all times. Relocate the ladder.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling/vents above the food preparation area are soiled. 2) The vent above the mop sink is soiled. Maintain all ceilings and attached equipment clean. Clean these areas.
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2/3/2015 | Routine | 90 |
HACCP= quat sanitizer concentration
- Food contact surfaces designed, constructed, maintained, installed, located.
The ends of several of the racks in the Beverage Air cooler in the back room are worn. Maintain all food-contact surfaces in good repair. Resurface or replace the racks.
- Critical: Sanitizing concentration
The quat sanitizer in the third compartment of the three compartment sink, in one of the two red sanitizer buckets at the service line and in the red container below the beverage making machine detected 0ppm for their concentration. The sanitzer solution container was empty upon inspection. The solution is in the process of being replaced.
- Storage/handling of clean equipment, utensils
The metal cookie sheet pans, which are stacked on top of the Toastmaster oven in the service area are not stored properly.
Equipment shall be stored inverted to prevent contamination. Invert the pans so they are protected during storage.
- Plumbing installed and maintained
1) The cold water handle on the hand sink located in the back room is leaking when the water is turned on. 2) The hot water faucet on the mop sink is leaking when the water is turned on. Maintain all plumbing in good repair. Repair the faucets.
- Lighting provided as required. Fixtures shielded
The light in the True freezer in the back room is missing. Maintain adequate lighting in all food storage areas. Replace the bulb.
- No Certified Manager Present
Our department was informed that several of the employees have taken the 2 hour online food service training course and that there is a Food Service Sanitation Manager employeed at this establishment
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9/12/2014 | Routine | 91 |
HACCP: Discussed hand washing Sanitizer used is Quats.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloths being stored on the counter tops and not in a sanitizing solution.
Corrected by education and put the wiping cloths in the bucket.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Walls, ceilings, and attached equipment, properly constructed, clean
There are missing tiles in the mop sink area.
Discussed with the store manager who stated they have work orders in for them.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
Currently there is not certified manager.
The current manager is working towards completing her training.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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1/31/2014 | Routine | 98 |
HACCP - Storage of toxic solutions Sanitizer - Quats
- Food contact surfaces of equipment and utensils clean
Interior bottom shelving in freezers soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Exterior surface of door on True freezer soiled. Shelving above 3 bay sink soiled. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind 3 bay sink soiled with debris. Provide a routine cleaning.
Missing culking on wall behind 3 bay sink. Recaulk 3 bay sink and wall.
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8/20/2013 | Routine | 96 |
HACCP - Discussed food protection and proper hair restaints with worker. Sanitizer - Quats
- Clean clothes, hair restrains
Workers hair not properly restrained. Employees shall use effective hair restraints to prevent the contamination of food or food–contact surfaces.
- Lighting provided as required. Fixtures shielded
Broken light shield in dry storage area. Repair or replace light shield.
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2/12/2013 | Routine | 98 |
HACCP - Properhandwash procedures Sanitizer - Quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on multiple mechanical refrigeration units: Beverage Air 2 door cooler & freezer, single door & 2 door True prep table coolers in front work area. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Interior bottom shelving of True single door freezer soiled. Clean and sanitize food contact surfaces.
- Storage/handling of clean equipment, utensils
Plates, bowls and saucers stored with food contact surface exposed.
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. Invert or cover to protect food contact surface from contamination.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tiles in storage/dishwash area not in place exposing wires and open space above.
There shall be no unnecessary exposure of utility service lines and pipes on walls or ceilings in walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules.
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7/27/2012 | Routine | 95 |
HACCP - Sanitizer solution concentration No violations detected at time of inspection.
No violation noted during this evaluation. | 2/6/2012 | Routine | 100 |
HA.CCP - Proper handwash procedures Sanitizer - quats
- In-use food dispensing utensils properly stored.
Scoop used for dispensing ice left in product with handle in ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
- Food contact surfaces of equipment and utensils clean
Bottom shelving in True refrigerator soiled. Clean and sanitize food contact surface.
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9/16/2011 | Routine | 97 |
HACCP: Proper handwash procedures Sanitizer - quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
torn gaskets on 2 door reach in Beverage Air cooler. Repair or replace gaskets.
- Critical: Sanitizing concentration
No sanitizer solution detected in spray bottle utilized to sanitize tables. Maintain sanitizing solution concentration at 200ppm. Worker remade sanitizer solution at 200ppm. Corrected.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No papertowels at handsink behind front counter.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Worker provided paper towels for hand drying. Corrected.
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4/20/2011 | Routine | 93 |
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