HACCP = date marking handout given
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Two potentially hazardous food items, a gallon of milk and a carton of liquid egg product, have been opened and a discard date/opened date is not available on the products.
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.
It was determined that these products were both opened on Wednesday, January 20th, 2016. A label has been added to these products.
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1/21/2016 | Routine | 95 |
HACCP = food storage HACCP form given
quat sanitizer in three-compartment and in bucket = 200ppm
All frozen food is frozen.
final rinse temperature for dish machine = 180 degrees F
No violations documented during this inspection!
No violation noted during this evaluation. | 11/24/2015 | Routine | 100 |
HACCP = hand washing procedures/date marking (milk)
quat sanitizer in three-compartment = 200ppm
All frozen food is frozen.
Final rinse for dish machine = 188 degrees F
No violations documented during this inspection!
No food preparation was occurring during this inspection.
No violation noted during this evaluation. | 8/3/2015 | Routine | 100 |
HACCP = labels on sanitizer buckets
quat at three-compartment sink = 200ppm
All frozen food is frozen.
- Single service items properly stored, handled, dispensed
Two single-service item cases were found on the floor in two of the storage rooms. Elevate all single-service items up and off the floor. The cases have been relocated.
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3/26/2015 | Routine | 99 |
HACCP: Toxic storage. Ensure all chafing fuel is stored with toxic items and not in a way that provides the potential for cross-contamination.
Quats is the sanitizer used in the establishment
Frozen foods stored frozen
- Original container, properly labeled, consumer advisory
1) Lobster cooling in Walk In Cooler was not labeled with start of cooling. 2) Container of flour stored on the prep table was not labeled with contents. 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. Label all cooling potentially hazardous food with the date and time of preparation.
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10/16/2014 | Routine | 99 |
HACCP: Boil Order Guideline Provided
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
Note: Bradley University is on summer break but Holmes will be open for catering. Daily catering events scheduled through August including multiple orientations and weddings.
- Non-food contact surfaces clean
Bottom shelves of Alto-Shaam hot holding unit and Cres Cor hot holding unit has food debris when not in use. Clean and sanitize routinely in between use. 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
There is a leak present at the mop sink. Repair leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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5/21/2014 | Routine | 98 |
HACCP: Toxic labeling
Quats sanitizer is used in the establishment
Frozen foods were stored frozen
- Critical: Toxic items labeled and used properly
A spray bottle of orange liquid was not labeled in the toxic storage room. Corrected: bottle dumped.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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2/21/2014 | Routine | 95 |
HACCP: Discussed proper labeling of foods that are being cooled. Provided cooling HACCP bulletin.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Critical: Wholesome, sound condition
There was a box of spoiled jicama found stored in the walk in cooler.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The hand wash sink next to the coffee machine is pulling away from the wall.
Seal or caulk all splash areas.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Non-food contact surfaces clean
The exterior of the cambros by the dry storage area are soiled. The exterior of the alto sham hot holding is soiled. Both spice storage areas at the baking and cooking area are soiled.
Clean and sanitize routinely and maintain clean.
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.
- Storage/handling of clean equipment, utensils
The interior drawers at the baking area are soiled. The interior storage containers of the drawers are soiled.
Clean and sanitize routinely and maintain clean.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles above the cooking area are heavily soiled.
Remove baffles routinely and clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/11/2013 | Routine | 91 |
HACCP: Discussed continued pest control operations to minimize/reduce presence of pests.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Various containers of food were found to be date marked greater than 7 days ago.
Corrected
- Food protection during storage, prepartion, display, service, transportation
There were foods found on the floor in the walk in freezer.
Corrected, items were elevated.
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: Sanitizing temperature
Sanitizing temperature of the three compartment sink was found to be 67F.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of the Amana microwave, 2) #10 can opener, 3) shelving in the walk in cooler, 4) interior of alto shaam heater, 5) interior of Crescor hot holding unit, 6) interior of Traulsen cooler.
Clean and sanitize 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 following non food contact surfaces are soiled: 1) #10 can opener holder, 2) the top portion of the baking shelf and chef spice storage areas, 3) shelving of the dry storage area, 4) the bottom of the island prep tables are soiled, 5) exterior and interior of coffee machine cabinet, 6) food transport cars, 7) under MagiKich'n cooking area and shelving.
Clean and sanitize routinely.
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 floors in the walk in cooler under shelving are soiled. The floors in the basement storage area are soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in cooler are soiled.
Clean routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Clean and soiled linen segregated and properly stored.
Linen table cloths found stored on the floor of the back storage room.
Corrected
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5/6/2013 | Routine | 83 |
HACCP: Discussed proper storage of any and all food deliveries.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Wiping cloths clean, used properly, stored
There were various wiping cloths found on various cabinets and racks in the establishment.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of the Amana cooler soiled, 2) hob art slicer is soiled, 3) interior of Crescor hot holding unit is soiled, 4) magikitch'n griddle is soiled.
Clean and sanitize routinely and maintain clean.
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 following non food contact surfaces are soiled: 1) exterior of alto shaam hot holding unit, 2) under Hobart slicer, 3) handles of two island prep tables, 4) lower exterior of the Traulsen under oven, 5) exterior of the Thermotainer by Duke, 6) food carts throughout are soiled.
Clean and sanitize routinely.
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.
- Storage/handling of clean equipment, utensils
The potential for splash contamination exists at the hand wash sink by the stairs with the clean/sanitized equipment.
Provide a splash guard or this will be written up as a critical violation at the next inspection.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in cooler near the vegetables are soiled. The walls in various areas throughout the kitchen have food splashes.
Clean walls routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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2/4/2013 | Routine | 94 |
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