HACCP Minimize bare hand contact with the use of gloves, tongs, deli tissue, etc.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Containers of ready-to-eat foods are not labeled properly.
Label all ready-to-eat prepackaged items with name, ingredients, net weight, and address.
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
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3/4/2015 | Routine | 99 |
Frozen food.s frozen, no hot foods at time of inspection.
Quat sanitizer used at 300 ppm in 3 compartment sink and in sani buckets.
No violations noted at time of inspection. HACCP - Discussed food handler training, dsicussed cleanliness of floor - state that as they are union they are "not allowed" to sweep or mop floors or take out garbage, states that it is done at end of day by housekeeping for IL Central College. Q
No violation noted during this evaluation. | 9/22/2014 | Routine | 100 |
Frozen foods are frozen.
Quat sanitizer used at 300 ppm.
HACCP - Written food storage information given.
No violation noted during this evaluation. | 6/17/2014 | Routine | 100 |
|HACCP: When reheating foods that have been cooked and cooled, the temperatures must reach 165 degrees. These foods must also be reheated rapidly and not in equipment such as warmers, hot holding units, dispensing units etc.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Chicken salad had no definitive date mark on package: it was dated 12-26 which was assumed to be the date of receiving.
Chicken salad was thrown out.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant 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. The day the original container is opened in the food establishment is counted as Day 1. The maximum hold time is 7 days.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) White cutting boards are grooved and damaged to the point were cleaning and sanitizing may not be effective.
2) Lid to small white crock pot cracked and damaged.
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.
Crock pot lid was disposed of.
- Food contact surfaces of equipment and utensils clean
Panini grill has blackened food debris that is loose enough to be removed without scrubbing.
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
1) Underside of the espresso machine had dried on milk.
2) Sides of small white crock pot had dried BBQ on surface.
3) Lower shelf under the juicer soiled - mostly with dried debris.
4) Handle area and hand contact area on the Frigidaire in back and the single door cooler in front soiled from where hands have contacted.
5) Top of the deep freeze in hall 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.
- Floors properly constructed, clean, drained
Carpeting in hall where reach in and deep freeze is utilized.
No carpeting is permitted in food preparation, equipment-washing, utensil-washing areas, in food storage areas, near lavatories, and in toilet room areas where urinals or toilet fixtures are located.
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1/14/2014 | Routine | 89 |
HACCP: Discussed thawing. Sanitizer used is Quats.
- Floors properly constructed, clean, drained
The hallway is carpeted where a deep freezer and a true freezer is being stored.
The area where the equipment is being stored should not have carpet.
No carpeting is permitted in food preparation, equipment-washing, utensil-washing areas, in food storage areas, near lavatories, and in toilet room areas where urinals or toilet fixtures are located.
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10/22/2013 | Routine | 99 |
HACCP: Discussed cooling procedures Keep a log of cooling foods to ensure proper cooling is being done. Provided haccp
Sanitizer used is Quats.
No violation noted during this evaluation. | 5/7/2013 | Routine | 100 |
HACCP: Discussed outter openings and keeping outside doors closed sanitizer used is Quats.
- Food contact surfaces of equipment and utensils clean
Pizza oven rack soiled.
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.
- Floors properly constructed, clean, drained
Carpeting under the cooler in the hallway.
Move the cooler to a non-carpetted area.
No carpeting is permitted in food preparation, equipment-washing, utensil-washing areas, in food storage areas, near lavatories, and in toilet room areas where urinals or toilet fixtures are located.
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1/29/2013 | Routine | 97 |
HACCP: Discussed cooling foods Sanitizer used is Quats.
- Non-food contact surfaces clean
The interior of the drawers under the coffee counter are 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
Carpet is under the refrigerator in the hallway.
Carpet in food storage areas. Move the cooler to a non-carpeted location.
No carpeting is permitted in food preparation, equipment-washing, utensil-washing areas, in food storage areas, near lavatories, and in toilet room areas where urinals or toilet fixtures are located.
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10/15/2012 | Routine | 98 |
HACCP: Discussed Thawing. Provided HACCP. Sanitizer used is Quats. Tested at 300ppm.
- Floors properly constructed, clean, drained
The floor in the supply room is carpeted.
Remove carpet.
No carpeting is permitted in food preparation, equipment-washing, utensil-washing areas, in food storage areas, near lavatories, and in toilet room areas where urinals or toilet fixtures are located.
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6/12/2012 | Routine | 99 |
.HACCP: Discussed Labling off chemicals Sanitizer used is Quats
- Floors properly constructed, clean, drained
The floor in the supply room is carpeted.
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 constructed of smooth, easily cleanable, durable material.
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2/9/2012 | Routine | 99 |
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