HACCP - Discussed with management proper handwash procedures.
Sanitizer - buckets - quats
- dishmachine - chlorine
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several food items found at improper temperature in center prep table cooler: ribs 63 degrees F, liquid eggs 61 degrees F, pot roast 60 degrees F, spinach artichoke dip 61 degrees F, mashed potatoes 64 degrees F, beef bse 67 degrees F, chicken base 59 degrees F.
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. Worker discarded all product. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Case of potatoes stored on floor of walk in freezer.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- In-use food dispensing utensils properly stored.
Tongues stored in salad mix with handle in ready to eat 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.
- Critical: Hands washed, good hygienic practices (observed).
Observed wait staff preparing salads without washing hands after returning from dining area. Observed wait staff wiping hands on clothing and preparing soups and salads instead of properly washing hands. Observed cook preparing both raw and ready to eat foods without washing hands and changing gloves when going from one task to another.
Gloves used to handle ready-to-eat food, shall be single-use gloves (used for only one task).
Food service employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation which includes working with: exposed food, clean equipment and utensils, unwrapped single-service articles, and after any type of activity that contaminates the hands. Management was notified and workers were educated on proper handwash procedures and usage of gloves. Corrected.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Open employee beverage on counter next to coffee prep area.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in True cooler # 12 at front end grill side. Rusted shelving in walk in cooler. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of walk in cooler. Torn gasket on doors of food preparation cooler at front end of line. Repair or replace gaskets.
- Critical: Sanitizing concentration
No sanitizer solution detected in dishmachine. Maintain sanitizing solution concentration at 50-100ppm in dishmachine. Management placed a service call for dishmachine. Unit serviced, sanitizer solution concentration 50ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Interior of ice cream freezer soiled. Interior shelving of bread drawer soiled. Drawer coolers interior shelving heavily soiled. Soiled blade on industrial can opener. Compressor fan covers in walk in cooler soiled with dust and debris. Bottom interior shelving of M3 Turbo air cooler soiled. Heavily soiled drink dispenser holder at bar. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on ice cream freezer. Soiled gaskets on all drawer coolers in grill area. Soiled gaskets on door of walk in cooler. Shelving storing spices soiled. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Utensils stored in tubs/pans multidirectional. Store utensils with handles extended in same direction to minimize contamination of food contact surfaces.
- Plumbing installed and maintained
Handsink in back food preparation area slow to drain.
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
No soap or papertowels at handsink in bar area. Provide handsoap and papertowels for proper handwashing.
- Floors properly constructed, clean, drained
Flooring under equipment and near walls heavily soiled. Flooring in walk in freezer soiled with food debris and built up ice. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled baffles in hood above grill area. Provide a routine cleaning.
Ceiling tiles soiled with dust and not smooth and easily cleanable.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
- Lighting provided as required. Fixtures shielded
Lights in hood in food preparation/grill area blown. Replace bulbs to provide adequate lighting.
- No Certified Manager Present
No state certified food service sanitation manager present.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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4/2/2013 | Routine | 70 |
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cajun cream sauce in prep table on cook line @ 62 degrees. Top for the cooler was missing and the cooler is placed directly below the heating elements for the serving counter.
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.
Corrected by discarding.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Walk in freezer is leaking causing ice to build on floor, shelves, food, etc.
- Single service articles not re-used
Single use cup used as a scoop in the croutons and stored in the croutons.
Re-use of single-service articles is prohibited.
- Critical: Hand washing sinks installed, located, accessible
Handsink in back kitchen blocked with carts.
Provide access to handsinks at all times.
Corrected by moving carts.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
A. No trashcan available at kitchen handsink.
B. Paper towel dispenser is not working at bar.
Provide a trashcan at every handsink.
Provide working paper towel dispensers.
- Critical: Toxic items labeled and used properly
•Two spray bottles found in toxic storage area without labels or mislabeled.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
Corrected by labeling.
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12/19/2012 | Routine | 81 |
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