temperatures continued: sliced tomatoes, Traulsen cooler at Chick Fil A, 41 degrees
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The rack in the Victory cooler, located at Moe's, to the left of the grill is worn. 2) The right side rack in the salad prep cooler at Moe's is worn. 3) The metal racks in the large walk-in cooler, located near the door, are worn and beginning to rust.
Maintain all food-contact surfaces smooth, easily cleanable and in good repair.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket on the walk-in freezer, where the Chick Fil A chicken is stored is torn.
Maintain all non-food contact surfaces smooth, easily cleanable and in good repair.
- Non-food contact surfaces clean
The large stand-up fan, located across from the dish machine is soiled.
Maintain all non-food contact surfaces clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Two ceiling tiles in the dry storage room, located near the walk-in freezer are cracked.
2) The fan covers on the Coca-Cola soft drink bottle cooler, located near Chick Fil A are soiled.
3) The fan cover on the Pepsi soft drink bottle cooler is soiled.
Maintain all ceilings and attached equipment in good repair and clean.
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11/23/2015 | Routine | 95 |
The back of the kitchen prep area corner 3 door cooler is not able to be repaired and is no longer being used to store food items. It will either be used for general storage or be taken out of the kitchen.
A recheck fee will be accessed.
No violation noted during this evaluation. | 9/10/2015 | 1st Recheck | |
temps continued: tomato bisque soup, hot well student service area, 148
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The large 3 door Traulsen cooler, located in back corner of the prep area has an air temperature of 60 degrees F. All food items were placed in the unit less than 4 hours ago. The food items have been relocated to a different cooler. Repair the cooler so it maintains all food items at 41 degrees F or below. A recheck will occur on or after 9/10/15 or when a call is received by our office.
- Food contact surfaces designed, constructed, maintained, installed, located.
The rack inside the Victory cooler at Moe's cook line is worn on the ends.
Maintain all food-contact surfaces smooth and easily cleanable.
Replace the rack.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket on the walk-in freezer, which is used for the Chick-Fil-A and pizza location is torn.
Maintain all non-food contact surfaces in good repair.
Replace the gasket.
- Food contact surfaces of equipment and utensils clean
The can opener in the back prep area of the kitchen is soiled.
Maintain all food-contact surfaces clean.
This can opener has been cleaned during the inspection.
- Walls, ceilings, and attached equipment, properly constructed, clean
The vent covers on the ceilings in both the men's and women's employee restrooms are heavily soiled.
Maintain all ceilings and attached equipment clean.
Clean these areas.
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8/31/2015 | Routine | 89 |
Temps Continued: yogurt parfait, POD area, 33 degrees
- Food contact surfaces designed, constructed, maintained, installed, located.
The end of the racks in the following coolers are worn: 1) Greens To Go Beverage Air lettuce cooler on the right side. 2) Victory cooler in Moe's Southwest Grill. 3) The right rack in the Randell cooler at Moe's Southwest Grill. Maintain all food-contact surfaces smooth, easily cleanable and in good repair. Replace the racks.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket on the walk-in freezer used for the Chick-Fil-A and pizza locations is torn. Maintain all non-food contact surfaces smooth, easily cleanable, and in good repair. Replace/repair the gasket.
- Food contact surfaces of equipment and utensils clean
The blade for the can opener in the back prep room for Moe's Southwest Grill is soiled. Maintain all food-contact surfaces clean. Clean the blade.
- Storage/handling of clean equipment, utensils
1) The utensils in the drawers in the back prep area of the kitchen are stored in opposite directions. 2) The plastic utensils in the POD are stored with the food-contact surface up. Store all utensils in a uniform manner, with the handles facing the same direction and the food-contact surface protected. The utensils in the POD area have been inverted.
- Plumbing installed and maintained
A small leak is located at the end of the hand sink faucet, located in the back portion of the kitchen prep area.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair the leak.
- Floors properly constructed, clean, drained
The floor in hard-to-reach areas at the cook line in the back of the kitchen is soiled. Maintain all floors clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The fan cover on the ceiling of the True cooler in the back of the kitchen area is soiled. 2) The fan covers in the Beverage walk-in cooler are soiled. 3) The vent cover on the ceiling of the Catering Kitchen upstairs is soiled and several ceiling tiles are stained. Maintain all ceilings and attached equipment clean. Clean these areas.
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4/7/2015 | Routine | 91 |
RFS # 15-0094
A complaint was received on this date (March 23, 2015) stating that the hot holding units/steam table at the Bradley Student Center is not working correctly and they should not be open.
This complaint was investigated on March 23, 2015, and it was found that the steam table at Moe's Southwest Grill, which has three separate units, recently was worked on. The two outer units were just repaired this morning (3/23/15) at 6am and the middle compartment is still not functioning properly. There is no food in the middle compartment at this time. Parts have been ordered to repair it.
The whole unit was not used during the time it was down and the staff limited the items served during that time. Chafing pans and Sternos were used to keep the food items hot. These were used during 5pm on 3/22/15 until close. The units were repaired at 6 am on 3/23/15. The water on the left side is currently at 175 degrees F and the right side at 154 degrees F. These units are keeping the food items at 135 degrees F or above.
Continue to not use the center compartment of the steam table until it is repaired and capable of hot holding at 135 degrees F or above.
No further investigation. Case closed.
No violation noted during this evaluation. | 3/23/2015 | Complaint Investigation | |
Hot foods hot, frozen foods frozen.
Quat sanitizer used in sani buckets - 200 ppm. Dish machine 185F Final Rinse Temp
Student Center is with Starbucks, POD, Chik-Fil-A, Tobio's Pizza/Pasta, Greens to Go and Moe's Southwest Grille. One license for all facilities.
Catering kitchen upstairs is not being used at current time, manager states has not been used "for months" - no food in the kitchen area at current time.
All food handlers in a restaurant, who do not currently have their food service sanitation manager certification, are required to take a 2 hour ANSI Certified Food Handler training course online or by attending a class prior to January 1, 2015. The course information, frequently asked questions and all online training course websites available can be found on our website at www.pcchd.org on the right side of the screen, under "Recently Updated Pages", click on "Food Protection Prevention". This will have all the information you need. Once the certifications are received for all employees, either post them at your establishment or keep them in a binder so they are ready for any inspections starting in 2015.
Questions? Call Elizabeth Imtairah at 309-679-6161.
- Food contact surfaces of equipment and utensils clean
Vegetable dicer in the prep area of Moes Southwest Grille is soiled with food debris.
Clean, sanitize and maintain clean all food contact surfaces after use.
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11/12/2014 | Routine | 98 |
Temps Continued....
OJ Traulsen Cooler in Catering Kitchen 37
Sausage Biscuit Landshire Hot Holding 80 (DISCARDED)
HACCP: Temperatures of Potentially Hazardous Foods. 41 degrees F or lower for cold holding and 135 degrees F and higher for hot holding.
Quats is the sanitizer used in buckets. Heat is used in the dish machine.
Frozen foods are frozen.
- Critical: Hot food at proper temperatures
Landshire Sausage and egg biscuits were 80 degrees F in the Landshire Hot Holding unit at the POD. The machine had not been turned on in the morning. Corrected: All six sandwiches were discarded.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There were no paper towels at the hand sink in the main kitchen (next to True glass cooler) nor in the upstairs catering kitchen sink (next to the entrance). Corrected: Paper towels provided.
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7/15/2014 | Routine | 93 |
HACCP: Toxic storage.
Quats is the sanitizer used in the establishment in buckets and 3 compartment sink. Heat sanitizing is done in the Hobart dish machine.
Frozen foods were stored frozen.
Note: Includes Moe's, Chik-Fil-A, Greens to Go, Topio's, Upstairs catering, and POD. Continue good practice of keeping temperature logs and cleaning grill/fryer areas throughout establishment.
- Thermometers provided and conspicuously placed
No thermometer present in Traulsen prep fridge in main kitchen and Bev-Aire fridge at Greens-to-Go.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee cup of water was stored next to tea machines at Chik Fil-A with no lid. Corrected by throwing drink away.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1) Seals and tracks of True glass fridge in main kitchen, exterior of mechanical refrigeration units at Topio's, tracks of Good Humor ice cream freezer in POD.
Clean and sanitize all non-food contact surfaces as often as necessary to maintain clean.
- Critical: Toxic items properly stored
Multiple containers of chafing fuel and a lighter were found stored on a shelf above clean dishes in the upstairs catering kitchen. Corrected: Chafing fuel and lighter were moved to a toxic storage area.
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.
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2/12/2014 | Routine | 88 |
HACCP: Discussed routine review and evaluation of hot and cold holding units. Provided a HACCP bulletin regarding refrigeration temperatures.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
1) Time of preparation/cooling for foods in the Moe's cooler is not labeled. 2) Times of cooling chicken was not placed in the Traulsen cooler in the main kitchen. 3) Times of cooling turkey was not labeled in the 3 door Traulsen cooler in the main kitchen.
Corrected
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cream cheese and personal foods and whipped cream were found stored at 70F in the True cooler in the POD. A voluntary destruction form was completed.
The refrigerator was unplugged and the cooler was found to be properly functioning. Discussed the importance of ensuring that refrigeration units are routinely inspected and ensuring that temperature logs are being done daily. Corrected
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The drying and drain boards/extenders at the dish washing room were heavily soiled with dried food particles and larger dried food items.
Dishwashing machines and attached equipment shall be thoroughly cleaned at least once a day or more often when necessary in order to be maintained in a satisfactory operating condition.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Victory cooler at Moe's, 2) interior milk cooler at the POD, 3) interior of True cooler at POD with milk is soiled, 4) interior of Cresco hot holding machines in the upstairs catering kitchen, 5) ice bucket storage cart is soiled, 6) The interior of the True cooler with milk/chocolate milk in the main kitchen is soiled, 7) the baffles of the ice machine are soiled.
Clean and sanitize all 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 following non food contact surfaces are soiled: 1) the chip holding rack at Moe's, 2) seals/tracks of the Pods coolers, 3) the counter under the coffee maker is heavily soiled, 4) silver rack by ice machine is soiled, 5) the 'junk' area at Chick-Fil-A area are soiled.
Clean and sanitize all non food contact surfaces 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.
- Single service items properly stored, handled, dispensed
1) The lids/containers at Topios were stored with food contact surfaces exposed. 2) Boxes of lids and cups were found stored on the floor in the upstairs catering kitchen.
Corrected
- Plumbing installed and maintained
The faucet at the hand wash sink near the back kitchen grills is leaking.
Repair all plumbing.
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
1) There was no waste receptacle at the Moe's back prep kitchen hand wash sink. 2) The hand wash sink in the dish machine and dish washing room are soiled. 3) There was no soap or paper towels at the upstairs catering kitchen hand wash sink.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
A supply of hand-cleansing soap or detergent shall be available at each lavatory. Paper towels be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
The floors at the dry storage shelving across from the large ice machine is soiled. The floors in the cooler 134 are soiled. The floor behind the small water heater is soiled. The floors in the dish wash machine room are heavily soiled. The floors under the cartons/storage containers across from ice machine are soiled. Floors under equipment at Chck-fil-a are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in cooler 143B are soiled. The walls in cooler 134 are soiled. The walls under the dish machine are in disrepair.
Clean all walls routinely and maintain clean. Maintain walls in good repair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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 and maintained in good repair.
- Critical: Toxic items labeled and used properly
There were many spray bottles of cleaners, sanitizers, windex and degreasers that did not have any labels on the containers.
Corrected
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Brooms and other trash pick up devices were found stored in the dish washing room with potential to block access to the hand wash sink in the dish machine room.
Cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in an orderly manner for the cleaning of that storage location.
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12/6/2013 | Routine | 77 |
HACCP: Discussed the importance of labeling individual/pre-portioned soufflé cups to ensure that they are used by the dates marked. Date marking HACCP provided.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Container of white powder at the biscuit area is not labeled.
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
Boxes of rice found on the floor by Moe's entrance. Boxes of chips stored on the floor in hallway.
Corrected
- In-use food dispensing utensils properly stored.
The ice scoop storage bin at the large ice machine is soiled.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Dry storage shelving upstairs is rusted. 2) Transport boxes used upstairs with pre-wrapped utensils is chipping.
Repair, resurface or replace the items.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1)interior of coffee machine upstairs, 2) interior of POD water bottle cooler, 3) interior of True pizza prep cooler, 4) interior of Bev-Aire greens to go prep cooler, 5) interior of Moe's Victory cooler, 6) Crescor hot holder upstairs, 7) upstairs Traulsen drink cooler, 8) exterior of Vulcan oven by CFA, 9) interior of Traulsen cooler by CFA, 10) interior of lemonade/CFA cooler.
Clean and sanitize routinely.
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) interior of coffee pitcher storage cabinets upstairs, 2) food carts at Moe's, 3) seals of True cooler by hand wash sink in back kitchen soiled, 4) the black food transport carts in room 145 are soiled, 5) seals of Moe's cooler are soiled, 6) seals of POD coolers are soiled, 7) general seals and tracks of shelving and coolers upstairs 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
1) The fan in dish wash machine room is soiled. 2) The island drawer with utensils across from the ice machine has utensils facing various directions.
1) Clean the fan covers routinely to prevent contamination of cleaned/sanitized equipment. 2) Store utensils with handles facing the same direction.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Plumbing installed and maintained
There is a leak at the upstairs produce/dump sink faucet.
Repair all leaks.
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
There was no waste receptacle found at the hand wash sink by the Traulsen Greens to go cooler. There was no waste receptacle at the CFA hand wash sink.
Provide a waste receptacle to all hand wash sinks.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities where disposable towels are used.
- Floors properly constructed, clean, drained
The floors of the CFA batter room are soiled. The floor in dish wash room 139 is soiled under the sinks. The floors in walk in coolers and walk in freezer are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls and fan covers in walk in coolers 143A and 134 are soiled. The wall by Crescor/Topios Cooler in main kitchen area is heavily soiled.
Clean all walls routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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5/14/2013 | Routine | 86 |
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