HACCP: Handwashing, Date Marking, Cross-Contamination
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
- Critical: Foods properly cooled
The following potentially hazardous foods have been cooked and cooled and do not contain a day or date of preparation: fried chicken/pork in tubs on the bottom shelf of the large white fridge, fried shrimp/chicken/pork, egg rolls, and crab rangoon in Beverage-Aire cooler, white tub of cooked chicken and two large bowls of fried rice in the walk in cooler. 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
1) Multiple foods left uncovered throughout establishment including: tubs of fried chicken in white fridge, crab rangoon/egg rolls/fried chicken/pork in Beverage-Aire cooler, diced ham and meats in the large white upright freezer, broccoli and other diced vegetables on top of the prep cooler. Provide lid or covering for all foods that have been taken out of original container. 2) Cooked and cooled crab rangoon found to be stored in card board boxes in the Beverage-Aire cooler and walk in cooler. Cardboard boxes cannot be reused for storage of cooked or prepared foods.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- In-use food dispensing utensils properly stored.
Onion scoop handle in walk in cooler is stored with handle inside of product. Store handle extended out of product.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: interior of microwave in kitchen, interior of white upright fridge, interior of Beverage-Arie cooler, interior of white upright freezer, interior shelves of walk in cooler, shelves above three compartment sink holding clean dishes. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Critical: Outer openings protected from insects, rodent proof
Observed front door propped open with door stop upon arrival for inspection. Corrected: door closed.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
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11/5/2015 | Routine | 82 |
HACCP: Handwashing Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- Critical: Foods properly cooled
The following potentially hazardous foods have been cooked and cooled and do not contain a day or date of preparation: fried chicken/pork in bowls in the large white fridge, fried shrimp and crab rangoon in Beverage-Aire cooler, cooked crab rangoon and large pan of fried brown rice in the walk in cooler. 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
1) Multiple foods left uncovered throughout establishment including: bowls of fried chicken in white fridge, crab rangoon in Beverage-Aire cooler, crab rangoon in the walk in cooler, diced ham and meats in the large white upright freezer. Provide lid or covering for all foods that have been taken out of original container. 2) Cooked and cooled crab rangoon found to be stored in card board boxes in the Beverage-Aire cooler and walk in cooler. Cardboard boxes cannot be reused for storage of cooked or prepared foods.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- In-use food dispensing utensils properly stored.
Onion scoop handle in walk in cooler is stored with handle inside of product. Store handle extended out of product.
- Wiping cloths clean, used properly, stored
Observed multiple wet wiping cloths stored on Beverage-Aire cooler and prep tables throughout establishment. Wet wiping cloths shall be returned to sanitizer solution immediately after using.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: interior of microwave in kitchen, interior of white upright fridge, interior of Beverage-Arie cooler, interior of white upright freezer, interior shelves of walk in cooler. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Plumbing installed and maintained
1) Observed leak from cold knob on front hand washing sink. 2) Observed excessive lime build up on faucet on hand washing sink next to three compartment sink. Repair leak and clean screen on faucets to ensure a steady flow of water.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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8/11/2015 | Routine | 84 |
HACCP: Food Storage HACCP provided.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
*Code Violation: Section 750.570 Food Handler Training
Manager unable to provide proof of employee Food Handler Training. Please provide proof of employee Food Handler Training at Next Routine Inspection.
All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles as outlined in Subpart M. Food handlers working for a temporary food service establishment are exempt from this requirement.
FOOD HANDLER TRAINING:
ANSI Approved Online Training
STATE FOOD SAFETY: http://www.statefoodsafety.com/food-handler/Illinois/state-of-illinois
Available Languages: English, Español, ¿¿¿, ¿¿¿, Vi¿t, ASL
FOOD SAFETY EDUCATORS: http://www.efoodcard.com/illinois/
Available Languages: English and Español
MINDLEADERS, INC.: http://storefront.mindleaders.com/lms/storefront/storefront.jsp?siteid=ecomme003&sfid=alco#sku=srs.fhfdsf.d3s
Available Languages: English and Español
NATIONAL REGISTRY OF FOOD SAFETY PROFESSIONALS: http://www.nrfsp.com/en/Food%20Handler.aspx
Available Languages: English, Español, Chinese
PREMIER FOOD SAFETY: http://www.premierfoodsafety.com/illinois-food-handlers-card-training
Available Languages: English, Español, Korean, Vietnamese, Chinese
SAFE FOOD TEST: http://www.safefoodtest.com/signup.php?course_id=26
Available Languages: English
TAP SERIES: http://www.tapseries.com/onlinetraining.htm
Available Languages: English, Español
FOOD HANDLER CLASSES: https://illinois.foodhandlerclasses.com/default.aspx
Available Languages: English
MEDCOM: http://www.medcomrn.com/foodhandler/product.html
Available Languages: English
SAFEWAY: http://safewayclasses.com/courselist.php#FOODHANDLER
Available Languages: English, Español
ILFOODCARD: http://www.ilfoodcard.com/
Available Languages: English, Español Page 2
Frequently asked Questions
http://www.idph.state.il.us/about/fdd/FSSMC_FoodHandler_FAQ_V5_07072014.pdf
- Original container, properly labeled, consumer advisory
Large steel pot of cooked brown rice is stored in the Walk In Cooler with no date and time of cooling. Correct by labeling with the date and time of preparation.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
1) Handle of scoop in corn starch bin is stored with handle inside of product. 2) Handle of scoop in chopped onion bin in Walk In Cooler is stored with handle inside of product. Store all scoops with the handle extended out of the product.
- Wiping cloths clean, used properly, stored
Multiple blue wet wiping cloths stored on prep tables throughout establishment in between uses. Wet wiping cloths must be stored in sanitizer solution in between uses.
- Single service items properly stored, handled, dispensed
5 boxes of plastic, single-use, to-go containers are being stored in the restroom. Move plastic to-go containers to a location that does not provide the potential for contamination.
Single-service articles shall not be stored in toilet rooms or vestibules.
- Single service articles not re-used
Multiple, single-use, aluminum cans originally holding vegetables are being reused to store other items throughout the establishment. Single-use, plastic grocery bags are being reused to store various cooked and raw foods in the Walk In Cooler and white fridge.
Re-use of single-service articles is prohibited.
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1/16/2015 | Routine | 90 |
HACCP: Discussed food handler training.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Pan of meat left uncovered in freezers.
Provide protective covering for all pans of food.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. side of small single-service shelf on cook line, 2. exterior of bins used for flour and rice storage.
Wash and 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.
- Single service articles not re-used
Single-service bowls used for storing seasonings.
Provide proper food storage containers for foods.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
Flooring underneath rear storage table and around water heater is soiled.
Thoroughly clean and maintain flooring.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/11/2014 | Routine | 94 |
A recall was issued by the CDC reporting the presence of Listeria in food products distributed by Wholesale Soy Products, Inc. Upon inspection, one 10 lb bag of bean sprouts which was manufactured by Wholesale Soy products, Inc was found. The bag was unopened and had not been. Item was discarded. Manager was instructed to not to receive any products from this company. If so, he is instructed to discard of product. MJ
No violation noted during this evaluation. | 11/7/2014 | Complaint Investigation | |
HACCP Discussed and reviewed date-marking HACCP bulletin.
RFS 14-0245 was addressed during inspection. RFS 14-0245 was reported to the health dept on 6/4/14. Complainant reported that a piece was present in his food. Upon inspection, food products were covered and protected against possible debris and other contaminates. MJ/EI
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
Hot foods are hot.
- In-use food dispensing utensils properly stored.
Handle of scoop in onion bin located in the walk-in cooler is buried in the onions.
Store scoop with handle extended up and out onions to protect against potential contaminates.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal around perimeter of deep freezer is torn and peeling.
Repair or replace seal.
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.
- Single service articles not re-used
Single service cups and cans used for dispensing soy sauce and storing other foods.
Provide proper food utensils and equipment for food dispensing and food storage.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
Flooring under fryers and underneath back prep table in the rear of the establishment is soiled with food debris.
Clean and maintain flooring.
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 maintained clean
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7/1/2014 | Routine | 95 |
HACCP Proper hand washing procedures of staff was reinforced. Date marking of refrigerated and prepared ready-to-eat foods was discussed also.
Note: Complaint that was reported to the Health Dept on 1/7/14 pertaining to improper hand washing procedures by staff was also discussed. Staff was made aware that hand washing shall take place before handling any ready-to-eat food and when changing tasks.
Chlorine sanitizing bucket concentration: 200 ppm.
- Original container, properly labeled, consumer advisory
'Multiple bins of unknown substances are not label.
Clearly label bins with correct names.
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.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following food are not dated marked: 1. Bin of fried chicken, 2. Individual cups of ranch in kitchen refrigerator 3.Prepped chicken in walk in cooler.
Properly date mark potentially hazardous foods with proper date
- Food protection during storage, prepartion, display, service, transportation
Flour and rice bin located on the top shelf of the dry storage rack are not covered. Prepared chicken, sauces, and other meats located in the walk in cooler are not covered.
Provide lids and protective covering of all containers of foods to ensure protection from potential contaminants, dust, dirt, and debris.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Handle of dispensing scoop is buried in corn starch.
Store dispensing scoop with handle extend up and out of food to protect food from contamination.
- Critical: Hands washed, good hygienic practices (observed).
Staff did not wash hands between switch task of handling foods and other objects.
Employees shall wash hand immediately following handing foods
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. interior of flour, rice, and corn starch bins, 2. dry storage prep counter top
Wash, rinse, and sanitize all food contact surfaces after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following non-food contact surfaces are excessive soiled: 1. exterior of flour, rice, and corn starch bins, 2. moving storage racks,
Routinely wash and maintain all non-food contact surfaces throughout establishment.
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 articles not re-used
Single-service bowls use for dispensing of flour and rice in food bins.
Provide proper utensils for the dispensing of flour and rice.
Re-use of single-service articles is prohibited.
- Critical: Hand washing sinks installed, located, accessible
Handsink near three compartment sink blocked by garage receptacle.
Remove garbage receptacle to permit easy access to hand washing sink by employees.
Hand sinks shall be easily accessible for convenient use by all employees in food preparation areas and utensil washing areas.
- Floors properly constructed, clean, drained
Floors under dry storage racks and shelving are soiled with food debris and accumulated grease and dirt. Flooring tiles throughout establishment are chipped.
Routinely clean and maintain flooring throughout establishment.
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 maintained clean and constructed of smooth, easily cleanable, durable material.
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1/9/2014 | Routine | 76 |
. HACCP DISCUSSION: DATE MARKING.
- Original container, properly labeled, consumer advisory
Several containers of cooked food in the walk-in cooler not labeled with date of preparation.
Label all cooling cooked potentially hazardous food with the date and time of preparation.
- Critical: Foods properly cooked and/or reheated
Portioned ranch dressing in the refrigerator not labeled with date.
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. Corrected with education and labeling.
- Food protection during storage, prepartion, display, service, transportation
Several containers of food stored on lower racks of coolers not covered.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Foods handled with minimal manual contact
Bowl without handle used as scoop in bulk food containers.
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- Wiping cloths clean, used properly, stored
Several wet towels placed on tables in the establishment.
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.
- Food contact surfaces of equipment and utensils clean
Soiled racks if the walk-in cooler. Clean frequently to prevent build-ups.
- Non-food contact surfaces clean
Soiled door gaskets of single door prep cooler
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 articles not re-used
Used plastic container of soy sauce cut and used as scoop.
Used plastic bowl as scoop in a bulk flour container.
Re-use of single-service articles is prohibited.
- Critical: Hand washing sinks installed, located, accessible
Hand sink by the three compartment sink blocked with a large garbage container and a mop.
Hand sinks shall be accessible to employees at all times. Blockade removed.
- Walls, ceilings, and attached equipment, properly constructed, clean
Accumulation of grease on a portion of the kitchen hood vent. Clean more frequently.
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11/6/2013 | Routine | 79 |
HACCP DISCUSSION: FOOD PROTECTION
- Original container, properly labeled, consumer advisory
Several containers of unlabeled cooked foods in the cooler.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Foods properly cooled
Employee could not give a considerable time of cooling for a container of fried rice sitting on a prep table. The temperature of the food was at 110.
Cool large volumes of potentially hazardous foods rapidly, utilizing such methods as limiting the depth of the food to 4 inches or less, agitation, quick chilling or water circulation external to the food container.
They were instructed to reheat food to 165 and start a proper cooling.
- Food protection during storage, prepartion, display, service, transportation
Several uncovered food containers stored on lower rack in the walk-in cooler.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Foods handled with minimal manual contact
Bowls without handles used as scoop in rice steamer.
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusting surface of food rack in the walk-in cooler
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
Multiple wet towels stored on surfaces in the establishment
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.
- Single service articles not re-used
Single service bowls used as scoops in containers of bulk food items
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
Wet floors in the back of the kitchen. Clean and maintain clean.
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6/18/2013 | Routine | 84 |
HACCP DISCUSSION: EMPLOYEE HYGIEN. CHLORINE BLEACH USED AS SANITIZER
- Original container, properly labeled, consumer advisory
Containers of cooked noodles and fried rice not labeled in the walk-in cooler and the prep cooler.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Hands washed, good hygienic practices (observed).
Observed employee washing hands in the 3-compartment sink. The 3-compartment sink is strictly for whare washing only, do hand washing only in a hand sink. Thesame employee observed washing a knife in the hand sink. Wash utensils in the 3-compartment sink only. Corrected by education.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusting and soiled racks in the walk-in cooler.
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
Multi wiping towels laying on tables. Store wet towels in a bucket of sanitizer and dry clean towels in a clean laundry bag.
- Non-food contact surfaces clean
Soiled door gaskets of prep coolers in the kitchen.
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 articles not re-used
Single service bowls used as scoops in containers of bulk foods
Re-use of single-service articles is prohibited.
- Walls, ceilings, and attached equipment, properly constructed, clean
Excessively soiled kitchen hood vent. Clean immediately.
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1/21/2013 | Routine | 87 |
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