GC:
Frozen foods frozen
Sanitizer: 200 ppm (cl-)
HACCP: Education on food protection and date marking
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The dough cooler next to the prep area has a torn door gasket on both doors
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.
Correct by repairing or replacing gaskets
- Food contact surfaces of equipment and utensils clean
The soda nozzles on the pepsi machine are soiled
All food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all food contact surfaces
- Non-food contact surfaces clean
The inside of the lower prep coolers across from the oven were found soiled
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10/14/2015 | Routine | 96 |
HACCP See attached Temps See attached Chlorine Sanatizer 200ppm
- Food protection during storage, prepartion, display, service, transportation
See attached pdf
- Non-food contact surfaces designed, constructed, maintained, installed, located.
See attached pdf
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
See attached pdf
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2/24/2015 | Routine | 96 |
H.ACCP - Discussed and provided written information on date marking. Sanitizer - quats
- Food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of food preparation cooler doors.
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. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Clean and sanitize food contact surfaces.
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9/10/2014 | Routine | 96 |
.HACCP - Discussed and provided written information on proper handwash procedures.
Sanitizer - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of prep table coolers.
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. Repair or replace gaskets.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloth on counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
Place in sanitizing solution after each use.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Clean and sanitize food contact surfaces.
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5/9/2014 | Routine | 96 |
HACCP: Discussed hand washing. Sanitizer used is Chlorine.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Diced tomatoes and diced prep cooked chicken in the walk in cooler did not have a discard date on them. They were labeled with a prep date of Friday, which in speaking with the employee on duty is when they were prepared.
Corrected by an employee placing a sticker labeled Sunday to signify use by day.
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.
- In-use food dispensing utensils properly stored.
The handle of the cup used for the cinn-n-bit mix was touching the product.
Corrected the cup was moved so the handle was not touching the product.
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.
- Food contact surfaces of equipment and utensils clean
The can opener blade and the unit its self is soiled.
Clean and sanitizer the large can opener routinely to prevent accumulated soil.
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.
- Non-food contact surfaces clean
The green lid of the container labeled "salt" under the prep table is soiled with dust or some other debris.
Clean and maintain clean all non-food contact surfaces.
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
The hand sink, soap dispenser and paper towel dispensers near the hot holding unit is dusty and soiled.
Clean and maintain clean hand sinks, soap dispensers and paper towel dispensers.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floor under the racks in the walk in cooler are soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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7/9/2013 | Routine | 88 |
| HACCP: .Discussed sanitizer concentration for wiping cloth buckets. Discussed date marking
Sanitizer used is Chlorine.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) Hand sink in the back had appeared to be used as a dump sink with evidance of food in the drain and on the sides. 2) The mens restroom was out of paper towels.1) The hand sink as cleaned and the employees were told not to use hand sinks as a dump sink. Use hand sinks only for hand washing. 2) Paper towels were provided for the hand sink.1 and 2 corrected
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Two locations where the floor was soiled: under the soda racks in the walk in cooler and under the topping prep coolers.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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1/8/2013 | Routine | 97 |
HACCP:.Provided Toxic Haccp Sanitizer used is Chlorine.
- Floors properly constructed, clean, drained
The floor in the walk in cooler is soiled with a black sticky substance.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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6/29/2012 | Routine | 99 |
HACCP: Discussed date marking. Mark the day of prep and the discard day.
Sanitizer used is Chlorine
- Non-food contact surfaces clean
The fan blade guard is soiled.
Clean and maintain clean to prevent accumulation of soil from being blown onto food and food contact surfaces.
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.
- Plumbing installed and maintained
The hot water side of the mop sink has a leak.
Repair the leak.
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 in the walk in cooler under the racks is soiled.
Clean and maintain clean to prevent accumulation of soil.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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1/26/2012 | Routine | 97 |
HACCP: Discussed proper date marking and labeling of all food which is opened and removed from commercial sealed packages. Provided date marking HACCP. Provided wiping cloth solution HACCP.
Frozen food is frozen.
Sanitizer used is Chlorine.
- Food protection during storage, prepartion, display, service, transportation
Box of pizza dough crust in walk in cooler was open and food exposed to possible contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Wiping cloths clean, used properly, stored
Wiping cloth laying on counter top. There was no designated wiping cloth bucket prepared.
Corrected: Employee prepared a wiping cloth bucket with the proper chlorine concentration of 100-200ppm.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
The bottom interior of all prepcoolers were soiled with food particulates.
Clean and sanitize all food contact surfaces.
The food-contact surfaces of all cooking equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
The shrink wrap stand and the shelf above the stand are soiled with cheese and other accumulated soil.
The back splash of the self service pepis dispenser 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.
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7/28/2011 | Routine | 94 |
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