HACCP: Discussed proper labeling for prepackaged foods.
Frozen foods frozen.
Cl- is utilized for sanitizer solution.
Note: Recheck will take place on or after December 04, 2015 for front display coolers. Please make sure all thermometers are reading at 41 degrees or below. Do not place potentially hazardous foods in front display coolers until coolers have been serviced and inspected by the local health department. Embargo tag will be placed on coolers. Embargo tag can only be removed by health department personnel.
Recheck fees will assessed.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Found prepackaged coleslaw and macaroni salad to not be date marked.
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.
Corrected by placing date on items.
- Critical: Facilities to maintain proper temperatures
Found both display coolers located on register line to be holding at 50 degrees and above.
A sufficient number of hot or cold-holding units capable of holding foods at the proper temperature shall be provided to maintain the required temperature of potentially hazardous food on display.
A recheck will take place on or after 11/04/2015.
All recheck fees will apply.
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Found scoop for the shrimp breading to be stored with the handle inside breading.
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 following food contact surfaces were found to be soiled:
A.) Interior of microwave.
Food contact surfaces must be washed rinsed and sanitized on a routine basis to prevent the accumulation of build up.
- Non-food contact surfaces clean
The following non food contact surfaces where found to be soiled:
A.) Top of floor chest freezer in dry storage
B.) Inside bottom of frost free crosley freezer soiled.
C.) Exterior of microwave
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.
- Single service items properly stored, handled, dispensed
Found medium foam hinged lid to go containers stored on the floor of office.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Single service articles not re-used
Found small single use cups reused for fry batter.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found no handsoap at handwashing sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found red wall and coving located at the end of the three compartment sink to be soiled.
Please clean walls on a routine basis to prevent the accumulation of build up.
Found coving to be pulling away from the red wall located at the end of the three compartment sink.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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11/23/2015 | Routine | 77 |
Frozen food frozen
HACCP - General storage of foods handout - Ensure all ready-to-eat foods are stored above or away from raw meat products
Sanitizer: 200 ppm
Display cooler was found to be holding foods above 41 degrees F. Threw away coleslaw and banana pudding out of temperature.
RFS was addressed during inspection. Complainant reported on 7/30/15 that establishment was allowing smoking of cigarettes inside of the kitchen. Also, food was begin dropped on the floor and re-cooked and served to the public. During the inspection, there were not any signs of smoking inside of the kitchen. Sanitarians discussed proper handling and cooking of raw meats and potentially hazardous foods. The owner of the establishment was present and was made of the complaint and the steps that should be taken to avoid future and possible foodbourne illnesses. JF/MJ
- Original container, properly labeled, consumer advisory
The following products located in front display cooler were found to be improperly labeled without an address, net contents, and ingredient list available - cake products, coleslaw, puddings, and parfait.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1.) Sliced tomatoes in plastic white container in walk-in cooler were not date marked. Manager states tomatoes had been sliced yesterday.
All refrigerated, ready-to-eat potentially hazardous food shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours.
Corrected by labeling sliced tomatoes with proper date.
2.) Front display cooler was found to be holding temperatures above 41 degrees F during time of inspection. Banana pudding and coleslaw had an internal temperature of 59 degrees F.
All potentially hazardous cold food should have an internal temperature at 41 degrees F or below at all times.
Corrected by discarding coleslaw and banana pudding.
- Critical: Cross-contamination, equipment, personnel, storage
1.) Raw chicken gizzards in back freezer were found to be stored on top of frozen fries. Raw chicken gizzards were stored in a cardboard box and had visibly bled on bag of French fries. 2.) Raw chicken in walk-in cooler was found to be stored on second shelf with ready-to-eat individually portioned dressings.
3.) Raw shrimp was found to be stored with raw chicken in area below prep-cooler.
All ready-to-eat foods should be stored separately or above raw meat products at all times. All seafood should be stored above or away from raw poultry at all times.
Corrected by moving box of raw chicken gizzards to another freezer and moving raw chicken in walk-in cooler below ready-to-eat dressing portions.
- Food protection during storage, prepartion, display, service, transportation
Bag of onions was found to be stored on ground in walk-in cooler.
All food products should be stored at least 6 inches off the ground at all times.
Correct by moving bag of onions onto shelf.
- In-use food dispensing utensils properly stored.
Handle of chicken seasoning was found to be submerged in seasoning.
All food utensils should be stored with handle up to prevent cross-contamination
Correct by storing all food contact handles upwards
- Critical: Hands washed, good hygienic practices (observed).
Personal drinks including a starbucks coffee and coffee mug were found in food prep area in second room where pita bread was laid out.
Employees shall consume food and drinks only in designated dining areas and personal food/drinks should be stored in a designated area away from food preparation.
Corrected by moving drinks to office.
- Food contact surfaces of equipment and utensils clean
Microwave above prep-cooler was soiled with food debris on inside bottom and top.
All food contact surfaces should be clean, sanitized, and free of debris at all times.
Correct by cleaning and sanitizing microwave.
- Non-food contact surfaces clean
Freezer located in front fry area was heavily soiled along bottom and gaskets.
All non-food contact surfaces should be clean, sanitized, and free of debris at all times.
Correct by cleaning and sanitizing bottom and gaskets of freezer.
- Outside storage area clean, enclosure properly constructed
Outside dumpster lid was open during time of inspection.
Dumpster lids should be closed at all times in order to prevent the entry of rodents and other vermin.
Corrected by closing lid.
- Critical: Toxic items properly stored
Grout remover was found to be stored next to chicken seasoning.
All toxic items and cleaning agents should be stored away from food products and in a designated chemical area.
Corrected by moving grout removed to chemical area.
- Critical: Toxic items labeled and used properly
Sanitizer bottle located in front serving area was not labeled
All sanitizers and other chemical agents should be labeled and easily identifiable
Corrected by labeling sanitizer bottles
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7/31/2015 | Routine | 73 |
HACCP Section 740.570 of the Illinois Food Safety Code states that all food handlers, other than someone holding a food service sanitation manager certificate, shall received or obtain training in basic food handling practices.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Containers of coleslaw and banana pudding are not labeled.
Properly label containers of food.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Containers of prepped chicken in walk in cooler are not date-marked.
Clearly date-mark chicken. Corrected
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.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are excessively soiled: 1. interior surfaces of microwave, 2. flour bins and breading bins.
Wash, rinse, 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.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. bottom surface of chicken deep freezer, 2. bottom surface of reach in freezer, 3. handle of flour scoop.
Routinely wash and 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.
- Floors properly constructed, clean, drained
Flooring in the food preparation areas is soiled.
Routinely clean and maintain floor.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/4/2015 | Routine | 86 |
HACCP Smoking is prohibited inside the food establishment. The use of tobacco is not prohibited in food prep or ware washing areas.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Working containers of seasonings not labeled.
Clearly label containers with its correct name.
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.
- Food protection during storage, prepartion, display, service, transportation
Foods in kitchen freezer are not covered.
Provide covering for foods.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Handles of scoops in seasoning bins are not extended up.
Store all scoops with handles extended up and out of food to protect against possible contamination.
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
Customer table tops and sitting surfaces are soiled with food debris.
Wash, rinse, and sanitize table tops after each use.
Tableware shall be washed, rinsed, and sanitized after each use.
- Non-food contact surfaces clean
The nonfood contact surfaces are soiled: 1. interior kitchen freezer, 2. exterior tubs used for storing seasonings.
Routinely 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.
- Single service items properly stored, handled, dispensed
Box of single-service cups stored on the floor next to the front counter.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Toxic items properly stored
Ashtray with cigarette butts found on the rear prep table.
Remove ashtray. Corrected
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11/17/2014 | Routine | 87 |
See attachments for original forms and signatures.
HACCP Discussed and reviewed date marking and raw meat storage. All refrigerated poetntially hazardous foods held more than 24 hours shall be date marked. Mark day of preparation at Day 1.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
Hot foods are hot.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Individual containers of ranch dressing in dessert display cooler and walk in cooler are not date marked.
Date mark all containers of ranch dressing: Corrected, containers of ranch were date marked by manager.
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 shal be consumed on the premises, sold, or discarded, and maintained at 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Critical: Potential for cross-contamination
storage practices
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Ashtray full of cigarette butts found on storage rack next to single service items.
Discard cigarette butts and ashtray. Corrected, manager discarded cigarettes.
Employees shall not use tobacco in any form while engaged in food preparation or service, nor while in any equipment or utensil washing or food preparation areas.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. interior center plate of microwave, 2. inside walls and racks of walk in freezer
Wash, rinse and sanitize all food contact surfaces.
The food-contact surface of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No waste basket provided at hand sink.
Provide waste basket at every hand sink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind back prep table is not lightly colored.
Paint wall with a light colored smooth finish.
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.
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6/3/2014 | Routine | 81 |
HACCP Discussed storage of personal items. It is recommended flooring is refinished and repaired.
Quat sanitizing bucket concentration: 200 ppm.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Individual containers of ranch dressing stored in the walk in cooler are not date marked.
Clearly date mark containers of ranch.
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.
- Food protection during storage, prepartion, display, service, transportation
Bag of onions on floor of walk in cooler.
Store bag of onions 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
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Carton of potato salad intermingled with food for the establishment in the walk in cooler.
Store personal food items and beverages in separated designated area away from food served in the establishment
- Critical: Toxic items properly stored
The following toxic items are improperly stored above single-service items and food equipment: 1. bottle of hand lotion, 2.hand soap.
Store toxic chemicals in designated storage area
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1/29/2014 | Routine | 83 |
HACCP: Discussed hot holding temperatures. Sanitizer used is Chlorine.
- In-use food dispensing utensils properly stored.
Scoop found touching product in the chicken batter and in the salt/lemon peper seasoning bin.
Corrected by elevating the scoop.
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).
Employee did not wash their hands before beginning working with food.
Corrected by having the employee wash his hands.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
The lid of the deep freezer holding French fries is in disrepair.
Spoke to the manager who stated new unit is being ordered.
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.
- Thermometers, gauges, test kits provided
No chlorine test strips provided.
Provide test strips to test sanitizer concentrations.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Critical: Sanitizing concentration
No sanitizer concentration of spray bottle.
Corrected by making a new mixture for spray bottle.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
- Non-food contact surfaces clean
The door gasket of the prep cooler is soiled.
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.
- Floors properly constructed, clean, drained
The floor under cooking equipment is soiled.
Routine clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items properly stored
Car cleaning chemicals were being stored above batter on the racks near the back door.
Correct by the manager moving the chemicals.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
- Critical: Toxic items labeled and used properly
Spray bottle not labeled.
Corrected by labeling the spray bottle.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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10/21/2013 | Routine | 80 |
HACCP: Discussed sanitizer concentrations.
Sanitizer used is Chlorine.
inspection was also in conjuction with a complaint recieved about ants. Survey of the dinning room and the back area was done and no ants were seen at this time. Employee was new so was not sure where the pest control records are.
- Critical: Hot food at proper temperatures
Chicken wings in black plastic bin were at a temperature of 80 degrees F with no date or time of cooling or labeling of any kind.
Corrected by employee discarding the product and reviewed with employee about keeping hot food above 135 degrees F unless a policy is in place and approved by this department to use time as a public health control.
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.
Foods shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Food contact surfaces designed, constructed, maintained, installed, located.
1)To-go bags were being used to store raw chicken in the deep freezer and also when pulled from the freezer to thaw they are unthawed with the to-go bag. 2) Grey plastic lid for the black bins that hold raw chicken is cracked and chipping.
1) Corrected by educating employee about food grade material and employee showed they do have food grade bags they are suppose to be using. 2) lids and other food contact surfaces must be in good repair free of open breaks, cracks, pits or other imperfections.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Women's restroom was out of paper towels.
Employee was told to put a supply of paper towels in the restroom.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Critical: Outer openings protected from insects, rodent proof
Screen for the screen door in the back not in good repair.
Corrected by an employee fixing the screen so that it no longer had the hole in it.
Screens for windows, doors, skylights, transoms, intake and exhaust air ducts, and other openings to the outside shall be tight fitting and free of breaks.
- Walls, ceilings, and attached equipment, properly constructed, clean
Window in the wall above the 3-compartment sink and above the prep cooler on the other side is unfinished.
Concrete or pumice blocks used for interior wall construction in walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be finished and sealed to provide an easily cleansable surface.
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5/31/2013 | Routine | 86 |
Complaint was received that employees were smoking cigarettes in the establishment and that food was being dropped on the floor and still served.
At this investigation it was discussed with the employees that smoking in the establishment is not allowed. The act of dropping food onto the floor and then serving the food was unable to be viewed during this complaint. Dropping food on the floor and then reserving it was discussed with the manager. Manager stated that employee are not allowed to spoke in the establishment and that if food is dropped on the floor it is not served.
No violation noted during this evaluation. | 4/1/2013 | Complaint Investigation | |
HACCP: Discussed hand washing. Sanitizer used is Chlorine
- Original container, properly labeled, consumer advisory
No label on the lemon pepper, salt and breading containers.
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.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
Raw fish being stored in to go bags in the walk in cooler.2) Plastic and Styrofoam cups being used to dispense food.
Corrected: employee removed the fish from the to go bags. 2) cups were removed and employee was told to use handled scooped material.
To go bags are not an approved food contact container.
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.
- Thermometers, gauges, test kits provided
No test strips for sanitizer.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Walls, ceilings, and attached equipment, properly constructed, clean
The hole cut out above the 3-compartment sink and above the prep cooler on the cook side is not finished.
Provide a smooth, easily cleanable and non-absorbant covering and seal the wall.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Concrete or pumice blocks used for interior wall construction in walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be finished and sealed to provide an easily cleanable surface.
- Complete separation from living/sleeping area, laundry
Employee stove and cooler are not labeled employee only.
Label items that are for employee use only. These items can not be used for any food preparation or storage of food that is to be used in the establishment for the public.
- No Certified Manager Present
Employee certification is expired.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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2/7/2013 | Routine | 90 |
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