HACCP = continue to properly label toxic items
- Critical: Cross-contamination, equipment, personnel, storage
An employee was seen wearing gloves to prep food and then touched the handle for the walk-in cooler door and then continue to prep food.
Prevent cross-contamination by wearing gloves for one task at a time. The employee was educated on this during the inspection.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The gasket on the walk-in cooler door is torn.
2) The gasket on the right side door and center door of the three-door True cooler are torn.
Maintain all non-food contact surfaces in good repair.
- Food contact surfaces of equipment and utensils clean
The soft drink nozzles at the soft drink machine are soiled.
Maintain all food-contact surfaces clean.
- Non-food contact surfaces clean
1) The conveyor belts on the large pizza oven are heavily soiled. 2) The exterior surface of the pizza oven is soiled.
3) The gasket on the walk-in cooler door is soiled. 4) The hand sink near the three-compartment is soiled with a lot of food debris. 5) The exterior surface of the slicer is soiled.
6) The fan on the table near the slicer is heavily soiled. 7) The table and equipment below the slicer is soiled. 8) The storage racks in the walk-in cooler are soiled. Maintain all non-food contact equipment and surfaces.
- Floors properly constructed, clean, drained
The floors in hard to reach areas, below equipment, in the mop sink room, around the edges near the walls are soiled.
Maintain all floors clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The large vent on the ceiling near the prep area in the kitchen and the surrounding area is heavily soiled.
2) The vent hood baffles on the large pizza oven are soiled.
3) The coving below the three-compartment sink and below the hand sink in this same area is missing or peeling off the wall.
Maintain all walls, ceilings and attached equipment clean, smooth, easily cleanable and in good repair.
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10/27/2015 | Routine | 90 |
The cleanliness of this establishment has significantly improved since the last routine inspection on 6/1/15. Continue to maintain the cleanliness of the entire establishment.
A recheck fee will be establishment.
- Floors properly constructed, clean, drained
Continue to clean the surfaces of the floors especially around the wall areas and below equipment.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Repair and/or replace the coving below the three-compartment sink and below the hand sink near the three-compartment. 2) Clean the ceiling tiles above the prep area in the kitchen and the large vent also in this area.
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6/11/2015 | 1st Recheck | |
HACCP = cleaning schedules
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several potentially hazardous food items such as sliced tomatoes, seafood salad, and roast beef were found in the walk-in cooler without a label. 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. All the rest of the potentially hazardous food items are labeled. It was confirmed that the food items were either prepared today or over this past weekend. Corrected by adding labels.
- Food contact surfaces of equipment and utensils clean
1) The blade for the large can opener is soiled. 2) The top interior surface of the microwave is soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
1) The surface of the large industrial mixer in the kitchen is heavily soiled. 2) The lid for the flour bin in the kitchen is heavily soiled. 3) The surfaces below both conveyor belts located on the oven in the kitchen is heavily soiled with food debris. 4) The exterior surface of the 3 door True cooler is soiled. 5) The handle and door of the walk-in cooler is soiled. 6) The gasket on the door of the walk-in cooler is heavily soiled with black mold. 7) The exterior surface of the microwave is soiled. 8) The table located near the women's restroom, where the sanitizer bucket and bus station is located is heavily soiled. 9) The shelf located below the meat slicer in the kitchen, where the trays are located is heavily soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Storage/handling of clean equipment, utensils
One container of clean knives and one container of clean forks are being stored at the end of the three-compartment sink with their food-contact surface up and exposed. Spoons, knives and forks shall be touched only by their handles and the food-contact surface shall be protected. Store all clean utensils with the handles up.
- Plumbing installed and maintained
The faucet for the hand sink in the women's restroom is loose. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair the faucet so it meets these requirements.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Both hand sinks in the kitchen are soiled. Maintain all lavatories clean. Clean these sinks.
- Floors properly constructed, clean, drained
1) The floor throughout the kitchen, especially under equipment and near walls is heavily soiled. 2) The basin for the mop sink is heavily soiled. Maintain all floors and attached equipment clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The coving located at the bottom of the wall, below the three-compartment sink is missing. 2) The coving on the wall below the hand sink near the three-compartment sink is missing. 3) The wall at the three-compartment sink is soiled. 4) The large vent on the ceiling in the prep area in the kitchen is heavily soiled. 5) The tiles above the prep area in the kitchen are soiled with food debris. 6) The wall near the pass thru window is soiled. 7) The fan cover on the ceiling in the walk-in cooler is soiled. 8) The vent covers on the ceilings of both the men's and women's restrooms are heavily soiled. Maintain all ceilings, walls and attached equipment clean, and in good repair. Clean where needed and replace the coving where needed.
- Critical: Toxic items labeled and used properly
Two spray bottles, one located to the left of the meat slicer and one on the rack in the mop sink room, which have a clear liquid in them are not labeled with their contents. All toxic items shall be labeled with their contents so they are used properly. One bottle is sanitizer and is now labeled and the other is unknown and has been dumped.
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6/1/2015 | Routine | 81 |
HACCP: Food Handler' s Training. Establishment's will need to maintain proof that all staff have participated in Food Handler' s training beginning January 1, 2015. This training can be done online or in a classroom setting. To access a list of ANSI certified courses, go to the IDPH website and look under "F" for Food Handler.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Tub of garlic butter stored at room temperature on prep table at 70 degrees F, labeled "Keep Refrigerated." Corrected: Tub of garlic butter discarded. This product MUST be kept at 41 degrees F or lower or 135 degrees F or higher AT ALL TIMES. Store garlic butter on ice or in the prep cooler where safe temperatures can be maintained.
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.
- Critical: Foods properly cooled
Container of cooked ground beef in the three door True cooler was not labeled with the day or date of preparation. Corrected by education.
- Critical: Cross-contamination, equipment, personnel, storage
No clear separation of personal employee belongings and items/surfaces used for the establishment, including personal cell phones being stored on butcher block prep table, purse hung on dry storage shelves, personal beverages stored on steel table next to prep sink, cigarettes and lighters stored on shelves with napkins/single use items for the establishment, personal food items intermingled with foods for the establishment in the walk in cooler. Personal employee items shall be stored in an area that is clearly marked for employee items which does not provide the potential for cross-contamination of food or food contact surfaces. Corrected by education. Foods shall be protected from potential contaminants to include but not limited to dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage, personal belongings and overhead leakage or overhead drippage from condensation.
- Critical: Hands washed, good hygienic practices (observed).
Observed single-use gloves being reused throughout kitchen. Dirty single-use gloves were removed and stored on the butcher block prep table and on the cold prep table and reapply upon employee returning to that area. Single-use gloves should be discarded anytime they are removed, when switching tasks, after touching hair/clothes/personal items. Hands should always be washed before applying gloves and when switching gloves.
Single-use gloves shall be discarded when damaged or soiled or when interruptions occur in operations.
- Wiping cloths clean, used properly, stored
Multiple wet wiping cloths found stored on top of butcher block table, steel counters, and shelves in the kitchen. Wiping cloths may be stored clean and dry or in sanitizing solution in between uses ONLY.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: flour bin lids and containers, large dough mixing bowl, soda fountain nozzles, cups/lids plastic containers at the condiment bar, exterior pizza oven, bottom racks of shelves throughout kitchen, shelves in three door True cooler. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in the restrooms and in the walk in cooler are soiled. Clean routinely.
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11/5/2014 | Routine | 82 |
HACCP: Provided Boil Order Guidelines
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
Note: Routine inspection conducted in conjunction with RFS 14-0084, which stated that complainant "became ill after eating a chicken Alfredo sandwich at Bellacino's" on 2/28/2014. Sanitarian conducted site-visit and spoke to the owner, Eric Callison. Owner states that no customers have called to complain to him about illness and no employees have been ill or went home sick in the last two weeks. Sanitarian noted that garlic cheese spread marked "keep refrigerated" was being held at room temperature on the counter. Garlic cheese spread was discarded. Discussed keeping this item on the refrigerated make line at all times so that the temperature does not fall below 41 degrees F. See full inspection for further details. Sanitarian recommends complaint be closed.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Italian Rose Garlic Spread labeled by the manufacturer "keep refrigerated" was being held at 71 degrees F on the make line. A second, sealed tub was stored on the counter and was at 49.8 degrees F. Corrected: Both tubs were discarded. Garlic spread must be kept at 41 degrees F or lower or 135 degrees F or higher at all times. Make room on the refrigerated make line for the garlic spread so that it can be kept out of the danger zone for bacterial growth.
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.
- Potentially hazardous foods properly thawed
Steel colander of meat was thawing in the prep sink at room temperature. Corrected: meat was moved to the walk-in cooler to continue thawing.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Critical: Hands washed, good hygienic practices (observed).
Employees were observed ringing up purchases on the cash register, answering phones, and switching tasks without washing hands before applying single-use gloves. Hands must be washed before gloves are applied as well as when switching between tasks.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
Corrected by education.
- Non-food contact surfaces clean
The following non-food contact surfaces were soiled: Top and exterior of pizza oven in kitchen, bottom of steel scale for weighing meats, exterior of large steel mixer, small table fan behind cash register, bottoms of prep tables.
Clean and sanitize all non-food contact surfaces as often as necessary to maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents in the walk-in cooler soiled 2) Vents in the men's and women's restroom soiled 3) Wall behind 3 compartment sink soiled
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Rooms clean, lockers provided and used, clean
1) Personal beverages and yogurt stored on the top shelf in the walk-in cooler over vegetables for the establishment 2) Box of personal, opened cereal stored above meat slicer in kitchen 3) Opened bag of jelly beans and other personal items stored on shelf with canned goods in the kitchen
Correct by providing separate, labeled areas for employee personal belongings that do not provide the potential for contamination of food or food contact surfaces.
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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3/4/2014 | Routine | 85 |
HACCP: Discussed proper and frequent hand washing.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
Note: As the hand wash sinks are in the process of being repaired/replaced, will return for a 'spot check' on or after 8/14/13 to ensure that they are functioning, have hot and cold running water, and have appropriate soap, paper towels and waste receptacles for proper hand washing.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of the True pizza storage 3 door refrigerator, 2) shelving of walk in cooler, 3) #10 can opener blade, 4) exterior of flour bins.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) exterior of the microwave, 2) soda fountain back splash area, 3) shelving in the sandwich prep area, 4) lowest 'shelf' of the prep cooler table, 5) interior of front true cooler (unplugged storage only), 6) #10 can opener holster area, 7) lowest 'shelf' of meat slicer area, 8) spice storage area, 9) fan covers.
Clean and sanitize all non food contact surfaces routinely.
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 hand wash sink at the rear of the establishment is spraying water out when turned on. The hand wash sink at the front has a leak from the hot water handle.
These items are currently being repaired.
Plumbing shall be 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
The front paper towel dispenser at the hand wash sink is in disrepair. The front hand wash sink was soiled.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floor under the slicer and sandwich prep tables are soiled. The coving at the rear 3cs/hand wash sink area is in disrepair.
Clean all floors routinely and maintain coving in good condition.
The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The vents/ceiling in the restrooms are soiled. The walls in the walk in cooler are soiled. The wall in the dish washing area are soiled.
Clean all walls routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items labeled and used properly
A spray bottle was found at the front counter next to 409 with unknown contents.
Corrected
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8/7/2013 | Routine | 87 |
HACCP: Discussed proper hygenic practices. Ensure that hands are properly and frequently washed and that all personal food items are stored on the lowest shelves of food storage units, in order to prevent potential contamination.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
NOTE: Ensure that the trash at the dumpster for the shared area is compacted as needed and maintain area clean.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
BBQ pork in the prep table was found to be at 51F. Tuna in the prep table was found to be at 53F.
Both items were discarded. Discussed utilizing less food in the storage bins and to also utilize coverings for foods to maintain them cold.
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.
Potentially hazardous foods shall be kept at an internal temperature of 41 F or below or at an internal temperature of 135 F or above during display and service. Provided HACCP bulletin for refrigeration temperatures.
- Critical: Hot food at proper temperatures
Marinara sauce was found at 120F.
Corrected
- Potentially hazardous foods properly thawed
A container of Alfredo sauce was found 'thawing' on the butchers block prep table.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Various storage bins at the drying rack next to the three compartment sink are broken or chipping.
Replace all broken equipment in order to prevent potential contamination of any foods or any other items that may be stored in them.
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.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The sanitize sink and the sanitize drain board at the three compartment sink is heavily soiled.
Discussed routinely and properly cleaning and sanitizing the sinks prior to use.
The three compartment sinks shall be cleaned prior to use.
- Wiping cloths clean, used properly, stored
There were various wiping cloths found on racks, under the butcher block island and on counters throughout the establishment.
Store all wet wiping cloths in a sanitizing solution between uses, or in a 'laundry basket'.
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 following food contact surfaces are soiled: 1) exterior of food storage bins, 2) Interior of the True 3 door cooler, 3) interior of the proofer, 4) in and around the pizza oven seals/racks, 5) shelving of the walk in cooler, 6) onion storage tray in walk in cooler.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil. The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) The lower shelving area of the butcher block island, 2) the bottom portion of the meat slicer table, 3) The #10 can opener, 4) the fan/compressor of the refrigerated prep tables, 5) the handles of the True freezer.
Clean and sanitize routinely.
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
There is a leak at the hand wash sink next to the three compartment sink.
Correct the leak and ensure all plumbing is properly maintained.
Plumbing shall be 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
The front paper towel dispenser at the hand wash sink is in disrepair. Both hand wash sinks were soiled at the time of inspection.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
1) The coving is pulling away from the wall in various locations throughout the establishment. 2) The floors in the walk in cooler are soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
The juncture between walls and floors shall not present an open seam of more 1/32 inch.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall next to the 'drying' shelving and drain board is soiled. 2) The ceiling in the walk in cooler is soiled.
Clean all walls routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Rooms clean, lockers provided and used, clean
1) A computer was found stored on boxes of food next to the meat slicer. 2) A large coat was found stored hanging on food storage shelves.
Provide proper storage locations for personal items to prevent potential contamination.
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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1/16/2013 | Routine | 80 |
HACCP: Discussed proper use of gloves. Provided HACCP bulletin. Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
Gloves used to handle ready-to-eat food, shall be single-use gloves (used for only one task).
Single-use gloves shall be discarded when damaged or soiled or when interruptions occur in operations, at such time, hands must be re-washed properly, and a new pair of gloves provided for use.
Frozen foods are frozen.
Quats is the sanitizer used in the facility.
- Original container, properly labeled, consumer advisory
A container of ham was labeled with an August 2012 expiration date. Other sliced ham containers not labeled with the date of preparation or discard.
Corrected
- Food protection during storage, prepartion, display, service, transportation
The grinder bread near the pizza oven was not fully covered.
Provide a top covering (empty tray or other item) for the bread when being stored on the bread rack to prevent any overhead contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Hands washed, good hygienic practices (observed).
Hand wash sink near the three compartment sink was being used as a dump sink.
Corrected
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
An uncovered cup of ice water was found near the pizza oven on the prep table.
Corrected
- Food contact surfaces of equipment and utensils clean
The interior of the three door True cooler is soiled. The interior baffle of the ice machine is soiled. The interior of the coca cola cooler is soiled. The exterior of the spice bins are soiled. The interior of the Lockwood proofer is soiled.
Clean and sanitize routinely and maintain clean.
- Non-food contact surfaces clean
The fan near the rear door and at the front pizza prep area are soiled. The exterior handles of the true three door cooler are soiled. The carts for utensils are soiled. The wooden condiment storage area by the soda fountain is soiled.
Clean and sanitize routinely and 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.
- Storage/handling of clean equipment, utensils
The knife storage racks are soiled. The clean equipment storage racks near the three compartment sink are soiled.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The rear hand wash sink was soiled. The front paper towel dispenser is in disrepair.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair and shall be kept clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the walk in cooler are soiled. The wall near the three compartment sink is soiled.
Clean all walls routinely and maintain clean.
- Rooms clean, lockers provided and used, clean
Personal items found stored hanging from shelves in the food prep area.
Remove all personal items and provide appropriate area to minimize potential contamination of food, equipment, utensils.
Lockers or other suitable facilities shall be located in designated dressing rooms and may be located in food storage rooms or areas containing only completely packaged food or packaged single-service articles.
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4/23/2012 | Routine | 84 |
Quats is the sanitizer used in the facility.
HACCP: Discussed the preparation and storage of tuna and sea food salads. Tuna and seafood salads are made from refrigerated ingredients and kept at or below 41F. The facility will be moved to a high risk facility if a letter and procedures for the proper making of the foods are not provided to the health department by 2/3/12.
The manager at the time stated that the ingredients for the Tuna salad are a refrigerated can of tuna mixed with cold/refrigerated mayonnaise. The seafood salad is cold chopped imitation crab, which is kept cold. These items are made every two days.
Provide the health department with procedures and letter showing changes that the foods will be kept for less than 12 hours.
- Food protection during storage, prepartion, display, service, transportation
Bread was being stored uncovered at the rear of the facility.
Protect foods at all times. Provide an empty upper tray for the bread storage racks or other means to prevent contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
Single use cups/souffle cups, are being used as scoops in the chili pepper flakes.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) The blade of the #10 can opener, 2) Shelving in the walk in cooler, 3) Interior of 3 door true cooler, 4) Interior baffle of ice machine.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) Shelving throughout storing dry goods, 2) Seals of the walk in cooler, 3) Underside of the cooling table, 4) exterior and around large Hobart mixer.
Clean and sanitize all non food contact surfaces routinely.
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.
- Storage/handling of clean equipment, utensils
The knife racks in the facility are soiled.
Clean the knife rack routinely.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) There were no paper towels at the rear hand wash sink. 2) The dispenser at the front hand wash sink is soiled and in disrepair. 3) The hand wash sinks were soiled.
1) Paper towels were provided.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained clean and in good repair.
- Floors properly constructed, clean, drained
The floors in the walk in cooler are soiled. The floor under the ice machine is in disrepair. The floor under the pizza oven and front cooler is soiled.
Clean all floors routinely and maintain clean. Maintain all floors in good repair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling in the walk in cooler is heavily soiled. The walls by the three compartment sink are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items properly stored
There was restroom cleaning spray and general sanitizer being stored with single service articles near the ice machine and with the pre packaged foods in the dry storage area.
Corrected
- Critical: Toxic items labeled and used properly
There was an unlabeled spray bottle neat the meat slicer and a spray bottle at the chemical storage area that was not labeled with the contents.
Corrected
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1/20/2012 | Routine | 83 |
HACCP: Discussed proper and frequent changing of the sanitizer buckets in the facility, especially immediately after the busy lunch hour, and as often as needed if sanitizer water in the buckets becomes heavily soiled.
Frozen foods are frozen.
Quats is the sanitizer used in the facility.
- Original container, properly labeled, consumer advisory
1) Lasagna that is prepackaged in small containers were not labeled in the walk in cooler. 2) Ground beef was found in a container that was not labeled with the date of opening.
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. The date that a food is opened must be placed on the label of the container that the food is stored in.
- Food contact surfaces designed, constructed, maintained, installed, located.
Single use soufflé cups are being reused in both the pepper flake container and the taco meat in the cold prep table.
Provide a scoop with a handle or other type of utensil that will not contaminate any other foods.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cardboard boxes are being reused and are heavily stained under the island across from the slicer.
Card board boxes are not approved for storage of non food contact surfaces or as a non food contact surface. Provide a plastic or other material bin that is smooth, easily cleanable and non absorbent.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Critical: Sanitizing concentration
The sanitizer buckets being used for the wiping down of tables and also used in the kitchen food preparation area did not have any detectable sanitizer concentration.
Corrected
- Wiping cloths clean, used properly, stored
Wet wiping rags were found on the pizza prep counter.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) The interior metal baffle of the ice machine, 2) Interior lower shelf of the True Cooler, 3) Shelving in the walk in cooler, 4) The knife storage rack.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil. Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following non food contact surfaces were soiled: 1) The fan near the pizza oven, 2) Shelving under both long prep tables, 3) Tan plastic trays under the prep table against the wall, 4) Shelving with dry goods.
Clean all non food contact surfaces routinely and 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.
- Plumbing installed and maintained
There is a leak at the hand wash sink faucet near the three compartment sink.
Plumbing shall be 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
The hand wash sink and paper towel dispenser near the three compartment sink are heavily soiled.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floor under equipment around the large mixer, in the walk in cooler, and under the prep tables and other large equipment in the facility are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles above the pizza oven are soiled. The base board around the facility in the kitchen area is tearing away from the walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Walls, including non-supporting partitions, wall coverings and ceilings shall be maintained in good repair and be smooth, non-absorbent and easily cleanable.
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10/17/2011 | Routine | 83 |
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