HA|CCP: Maintain areas on equipment where hands touch clean and sanitary - doors, handles, sides etc.
NOTE: .AT THE TIME OF ENTRY FOR INSPECTION THE OWNER INFORMED ME THAT THE 3 DOOR REACH IN WAS WARM AND THAT THE REPAIR MAN HAD BEEN CALLED. ALL FOODS WERE MOVED TO THE FREEZER AND OTHER COOLER.
DISCUSSED NOT RETURNING POTENTIALLY HAZARDOUS FOODS TO THE COOLER UNTIL REPAIRED AND THE UNIT COULD HOLD THEM STABLE AT 41 DEGREES OR LESS. RECOMMENDED TAKING A TEMPERATURE OF THE REMAINING NON POTENTIALLY HAZARDOUS FOODS BEFORE PLACING OTHER FOODS BACK IN UNIT.
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks in the Cold Tech prep cooler have cracked and peeling surface coating.
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.
- Non-food contact surfaces clean
1) .The white cabinet under the cash register has soiled shelves.
2) lower shelf on the metal table by freezer is soiled.
3) High chair is soiled on the outer rail edges where children's hands contact.
4) Ceiling tiles around blowers in rear have dust build up.
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
Backflow device is leaking at mopsink. Repair or replace to stop leaking.
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10/2/2013 | Routine | 96 |
HACCP: Eliminate any extra equipment, utensils or products that are not currently used at the facility.
- Food contact surfaces designed, constructed, maintained, installed, located.
White coated racks in cooler in front are cracked and peeling.
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.
- Non-food contact surfaces clean
1) High•h chair seat and arms soiled.
2) Excess grease on moving parts on slicer.
3) Stuck on food on accessory area to rear of slicer.
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
Back flow device at mopsink is leaking. Eliminate leaking to ensure the backflow is properly functioning.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Floor along baseboard/coving in back under the rack and tables and floors under reach in cooler soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Heavy dust in grate over back shelf and around blower in back.
2) Ceiling tile out of place in back area.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
No exposed studs, joists, and rafters shall be allowed in walk-in refrigerating units, food-preparation areas, equipment and utensil-washing areas, in toilet rooms and vestibules.
- Lighting provided as required. Fixtures shielded
Light in the very back area is not functioning. Provide sufficient light for cleaning and prepping.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 20 foot-candles of light in utensil and equipment storage areas and in lavatory and toilet areas.
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5/6/2013 | Routine | 93 |
HACCP: Hand washing includes using the paper towel to turn off the water after rinsing soap off of hands.
NOTE: PLEASE POST LICENSE IN FULL PUBLIC VIEW IMMEDIATELY.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Ham luncheon meat in reach in labeled 9-2 was 2 days past the 7 day life.
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 1and must be consumed or discarded after 7 days.
*Meat thrown out*
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks in the Cold Tech cooler in front area are damaged with peeling surface.
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.
- Non-food contact surfaces clean
1) Sides of doors and handles of reach in s and other equipment are soiled where the hands contact. n
2) Sides of top of wooden high chair are soiled with build up that can be felt.
3) Underside of the wire shelving above prep table in back 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.
- Plumbing installed and maintained
Backflow device leaking . Repair or replace.
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9/10/2012 | Routine | 91 |
HACCP: Make sure that handwashing includes a minimum of 20 seconds of scrubbing vigorously with soap and water
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Multiple foods in reach in cooler that could be readily eaten - including 2 blocks of ham that had been cut from- were not 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.
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.
HACCP SHEET GIVEN
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks in the prep cooler have a chipping, peeling surface coating.
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.
- Food contact surfaces of equipment and utensils clean
1.) Slicer blade guard was soiled.
2) Interior of microwave on lower shelf soiled.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
*these were immediately cleaned.
- Non-food contact surfaces clean
1) Handles and door fronts and sides are soiled where hands contact. 2) Front edges of white cabinets soiled.
3) Kitchen timer on prep cooler soiled. 4) Sides of red booster seats soiled.
5) Tracks on the ice cream cooler where doors slide are soiled. 6) Lower shelf in back where equipment waiting for repair sits and slicer sitting on lower shelf soiled.
7) Cabinet under the Pepsi machine 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.
- Plumbing installed and maintained
Backflow device leaking at mopsink. Proprietor stated she was told this cannot be repaired so it must be replaced. Replace fixture in accordance with the plumbing code.
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
Both restrooms had no paper towels.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
*towels were placed in restrooms*
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4/9/2012 | Routine | 87 |
HACCP: DISPOSE OF MOP WATER AND OTHER CLEANING BUCKETS IMMEDIATELY WHEN FINISHED.
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks inside the vegetable/ make cooler have chipped coated surfaces. Repair if possible or replace.
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.
- Food contact surfaces of equipment and utensils clean
1) Top interior fan and surrounding top interior on microwave soiled.
2) Interiors of reach in cooler soiled at bottoms.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Accessory areas on slicer soiled.
2) White timer soiled.
3) Cookie display case doors and handles soiled.
4) Areas where hands frequently contact fixtures and cabinets soiled.
5) High chair sides excessively 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.
- Single service items properly stored, handled, dispensed
Single use/to go items in various areas stored improperly.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
Store upside down and handle from bottoms.
- Plumbing installed and maintained
Backflow device at mopsink leaking. Repair or replace.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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10/25/2011 | Routine | 93 |
HACCP: All chemicals not in there original containers or mixtures of chemicals and water must be SPECIFICALLY labeled with the content in spray bottle of bucket.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Potentially hazardous foods in the vegetable prep cooler were not at proper temperatures. Seepage 2 for specifics.
2) Deli meats and cheeses were not DATE MARKED.
Temperatures of all potentially hazardous foods shall be cold at 41°F or below, or hot at 135°F or above, at all times except as provided for in the Code.
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 foods that require date marking will be disposed of at future inspection if not properly marked*.
- In-use food dispensing utensils properly stored.
Plastic fork immersed inside a container of roasted peppers.
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 and fork were disposed of and peeling
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks inside the vegetable cooler and in the Delfield stand up cooler have a chipping coated surface.
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.
- Wiping cloths clean, used properly, stored
Wet wiping cloths left out and counter and not in sanitizing solution.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses. Rags were put back in solution of chlorine.
- Non-food contact surfaces clean
1) Sides of doors and the handles of most coolers and freezer were soiled with build up.
2) Top and interior ledges of ice cream cooler were soiled. 3) Handles of both microwaves and fan on the Menumaster microwave soiled.
4) Tops of covers for vegetable prep cooler soiled. 5)High chair seat and booster eat on Pepsi cooler soiled.
5) Cabinet interior under soda machine 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.
- Single service items properly stored, handled, dispensed
1) Forks in the customer service area were not properly stored.
2) Baking sheets - paper - for cookies were being re used for baking new.
3) Single serve portion cups and clear lids/containers were being dispensed from sleeves improperly.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
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 back flow fitted to the faucet at the mopsink is leaking rapidly.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair this to ensure the backflow is properly protecting the water supply.
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6/28/2011 | Routine | 88 |
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