HACCP Reviewed food handler training. Chlorine sanitizer is utilized. Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Individual containers of soups are not properly labeled.
Properly label soups.
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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9/25/2015 | Routine | 99 |
HACCP Review proper handwashing and glove usage. HACCP bulletin on handwashing given to employee.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Individual containers of soups are not properly labeled.
Properly label soups.
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
Container of tomato-based sauce in the walk in cooler is not date-marked.
Clearly date-mark all potentially hazardous foods. Corrected by education.
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 protection during storage, prepartion, display, service, transportation
Box and bag of food found stored on the floor of the walk in cooler.
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
- Critical: Hands washed, good hygienic practices (observed).
Observed employee not wash hands between handling the cash wrap and wearing gloves to prepare food.
Thoroughly wash hands before donning gloves. Corrected by education and having employee wash hands.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
- Single service articles not re-used
Observed employee reusing the same-single service gloves in between preparing food and handling the cash wrap.
Wash hands and change gloves between different tasks.
Re-use of single-service articles is prohibited.
- Critical: Hand washing sinks installed, located, accessible
Food equipment found in front hand sink.
Hand sinks shall be used for handwashing only. Removed equipment. Corrected.
Hand sinks shall be free from any obstructions and easily accessible to ensure proper handwashing practices
- Lighting provided as required. Fixtures shielded
Light in walk in cooler is not shielded.
Provide shielding for light.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- No Certified Manager Present
FSSMC certificate not present in establishment.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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4/29/2015 | Routine | 76 |
HACCP Discussed proper temperatures of potentially hazardous foods. Keep lid of mini prep cooler closed during breaks in operation to maintain cool internal temperatures of potentially hazardous foods.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Box of frozen food found stored on the freezer floor.
Store all containers of food 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
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hand soap provided at stockroom hand sink.
Provide hand soap at every hand sink to ensure proper handwashing procedures by staff.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
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10/6/2014 | Routine | 96 |
HACCP: Discussed and reviewed storage of personal food and drink items.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Plumbing installed and maintained
Leak found on piping of serving line hand sink.
Repair or replace piping on hand sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Lighting provided as required. Fixtures shielded
Light bulb in walk-in cooler is not shielded.
Provide shielded covering or shielded light bulb in walk-in cooler.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- Rooms clean, lockers provided and used, clean
Personal belongings found intermingled on dry storage shelves with bulk food items and single-service items.
Store personal belongings in separated designated area away from food and single-service items.
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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3/31/2014 | Routine | 97 |
HACCP: Discussed frequent cleaning and sanitizer of the meat slicer and the electrical carving knife.
Sanitizer used is Chlorine.
All frozen food is frozen.
- Original container, properly labeled, consumer advisory
The soup in the display cooler was out of its original packaging and was not labeled or date marked.
Label these containers with the date made and date marketed seven days after then with the prep date deing date one.
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 opened and removed from their original packaging must be date marked for seven days with the day the item was removed counting as day one.
- Food contact surfaces designed, constructed, maintained, installed, located.
Industrial paper towels being used to wrap lunch meat in the lunch meat cooler.
Do not sue the paper towels to wrap lunch meat.
Use only food grade materials to come into contact with food.
Corrected: The paper towels were removed
Single-service articles shall be made from clean, sanitary, safe, and non-toxic materials.
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.
The shelving in behind the counter is lined with cardboard. The shelf where vinegar and other liquids are being kept is lived with cardboard. The interior of the cabinet under the 3-compartment sink is lined with cardboard.
Remove the cardboard and do not use it line non-food contact surfaces. Non-food contact surfaces shall be made of a smooth, easily cleansable and non-obserbent material.
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.
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.
- Critical: Sanitizing concentration
No sanitizer reading for the wiping cloth solution.
Corrected by an employee making new sanitizer with non-scented bleach.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink next to the microwave is leaking from the facture, which in turn is leaking in to the cabinet below the sink.
Fix the sink so that it does not leak and cause a nuisance condition.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Floors properly constructed, clean, drained
1) The following locations are where the floor is soiled: around where the access lid to the grease trap is located, under the sandwich prep coolers, around the wheels of the sandwich prep coolers and under the racks in the walk in cooler.
2) There is cardboard being used for a liner on the floor of the walk in cooler.
1) Clean and maintain clean floors. 2) Removed the cardboard and do not use card board as a liner.
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 constructed of smooth, easily cleanable, durable material.
- Critical: Toxic items labeled and used properly
Lavender bleach being used as a sanitizer.
Corrected by employee removing the lavender bleach from the establishment and providing non-scented bleach.
Food-contact surfaces of equipment and utensils shall be sanitized by immersion in a clean solution containing a chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite.
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7/8/2013 | Routine | 84 |
HACCP: Discussed hand washing. Provided boil order haccp.
Sanitizer used is Chlorine.
Note: Potato soup was found to be cooling during this inspection. It was explained to the owner via phone call and to the employee on duty that at a risk 2 category soup CANNOT be cooked, cooled and reheated. If you wish to do this your category must be changed to a risk 1 category. Employee voluntarily discarded the soup and said that soup will wait to be made how the owner makes it once owner returns.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Brown paper towel being used to wrap roast beef in the front prep cooler.2) News paper being used to line trays in the walk in cooler.
Corrected: The brown paper was removed and the employee was told to use a food grade material to wrap the meat. 2) The news paper was removed and the employee was told not to use newspaper to line the trays.
Food container covers shall be impervious and nonabsorbent.
- Critical: Sanitizing concentration
No reading on the sanitizer bucket.
Corrected: Review proper sanitizer concentrations and made new wiping cloth bucket at the proper sanitizer concentration.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) No soup at the hand sink up front or women's restroom. 2) Self closing device on the women's restroom door is broken.
1) Provide soup at all hand sinks. 2) Provide a working self closing device for the women's restroom door.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: under the prep tables across from the walk in cooler, under the storage racks where bulk condiments are kept and under the prep table/ prep cooler up front.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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1/25/2013 | Routine | 91 |
Complainant stated there was a coach roach in the women's restroom.
During this complaint investigation there was no observation of cockroaches in the facility. The manager stated that they have American pest control spray routinely.
No violation noted during this evaluation. | 6/25/2012 | Complaint Investigation | |
HACCP: Provided date marking haccp
Sanitizer used is Chlorine.
No sanitizer present to test at tth time of inspection.
- Original container, properly labeled, consumer advisory
The soup in the display cooler was out of its original packaging and was not labeled or date marked.
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 opened and removed from their original packaging must be date marked for seven days with the day the item was removed counting as day one.
Corrected: Employee was educated and provided a date marking haccp.
- Food contact surfaces designed, constructed, maintained, installed, located.
1)The door gaskets of the prep cooler behind the front counter are torn. The shelving in side these coolers are rusted. 2)Paper towels are being used to wrap meats.
2)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.
1)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.
- Non-food contact surfaces clean
The cabinet handles are soiled.
Clean, sanitize and maintain clean non-food contact surfaces. The soiled handles contaminate your hands when opening and closing them.
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
Plastic knifes next to the self-service machine are being stored with their handles presented toward the customer.
All Utensils should be stored the same direction with their handles presented to the employee and or customer.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
- Plumbing installed and maintained
The 3-compartment sink is leaking once water is turned on.
Fix the leak.
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 hand soap or paper towels at the back hand sink. The back hand sink is also soiled.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floor around and beneath the can opener is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/20/2012 | Routine | 91 |
HACCP: Discussed Heating and cooling soups. Soups can not be heated then cooled at your current category. If you do heat and cool your priority will be changed to a category 1 and your license fee will be adjusted.
Sanitizer used is Chlorine.
- Food contact surfaces designed, constructed, maintained, installed, located.
The door gaskets of the prep cooler behind the front counter are torn. The shelving in side these coolers are rusted.
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.
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.
- Food contact surfaces of equipment and utensils clean
The can opener is has heavy build up of grease. The counter tops under cooking equipment and toaster is soiled and sticky.
Clean and sanitize 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 shelving beind the counter near the trash can is 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hand soup or paper towels at the back hand sink. The back hand sink is also soiled.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
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1/17/2012 | Routine | 93 |
HACCP: Discussed proper temperature for potentially hazardous foods. Provided HACCP # 5 Refrigeration temperatures
Sanitizer used in facility is Chlorine.
- Food contact surfaces designed, constructed, maintained, installed, located.
1)The shelving in the Delfield cooler rusted and peeling. 2) Industrial brown paper towel is being used to wrap meat in the prep cooler.
Food contact surfaces shall be smooth, easily cleanable and non-absorbent.
Repair, replace or resurface shelving.
Use an non-absorbent material to wrap meat.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: Onion slicer blade, #10 can opener and counter top around it.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized.
- Non-food contact surfaces clean
The gaskets of the Delfield soiled, torn and molded.
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.
Clean and maintain gaskets and other non-food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There was not soap at the hand sink next to the 3-comp sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
Provide hand soap at each hand sink at all times.
- Floors properly constructed, clean, drained
1)Cardboard box being used in the walk in cooler as a cover over the floor. 2)The floor next to the 3-comp sink under the #10 can opener is soiled.
1)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.
2)Floors, floor coverings, mats, and duckboard shall be maintained clean.
Removed cardboard from the floor in the walk in cooler. Clean and maintain clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall next to mop sink and preptable is soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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9/29/2011 | Routine | 91 |
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