HACCP: Pest Protection
- Food contact surfaces of equipment and utensils clean
Found oil build up on several of the aluminum sheet pans. Found pizza baking pans with char build up on them.
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
Make sure to remove sticker from squeeze bottles before they are washed. Found squeeze bottles stored clean with stickers still on them. Please clean the wire metal shelf by the dish area. Shelf is soiled.
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9/23/2015 | Routine | 97 |
HACCP: Provided and discussed boil order haccp.
Sanitizer used: Dish machine is chlorine. 3-compartment and spray bottles is quats.
All frozen food was frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cottage cheese, macaroni salad and potato salad were not bare any date marking.
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.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: Under the racks along the wall in the walk in cooler. The floor under the racks in dry storage.
Clean and maintain clean floors.
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5/5/2015 | Routine | 94 |
Frozen foods frozen, hot foods hot.
HACCP - Discussed food handler training, discussed labeling of potentially hazardous foods and closing lids on pizza table to ensure adequate refrigeration.
Bleach sanitizer in dishwasher at 100 ppm.
- Original container, properly labeled, consumer advisory
Large. container of semolina not marked with the name of the contents of package.
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: Foods properly cooled
The following foods were in open packages and not date marked: hot dogs. ready to eat chicken tenders, chicken wings, sliced ham, sliced tomatoes. Items dated by manager.
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.
- Food protection during storage, prepartion, display, service, transportation
Foods in walk in cooler are being held in containers without lids including cut green pepper, sliced mushrooms.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
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11/13/2014 | Routine | 92 |
HACCP: Discussed date marking and also discussed hand washing.
Sanitizer used: Chlorine for the dish machine and Quats for the 3-compartment sink and the wiping cloth buckets.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed an employee closed drink being stored on a shelf in the dry storage room which was above food items. There is a potential for contamination if that drink is spilled to contaminate the food containers below.
Corrected by education and the drink was discarded.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are noted to be soiled: The racks in the walk in cooler and the clear ice deflector on the self service soda machines.
Clean and sanitize all food contact surfaces routinely.
- Floors properly constructed, clean, drained
The following locations of the floor are noted to be soiled: under the dry storage racks in the dry storage area and under the prep table near the hand sink.
More attention to cleaning where the wall meets the floor must be done.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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2/3/2014 | Routine | 92 |
HACCP - Discussed proper sanitizers and general usage and placement of sanitizer buckets.
Sanitizer -bucket - quats
- dishmachine- quats .
- Wiping cloths clean, used properly, stored
Observed wet towels on 2 counters.
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
Soiled shelving in walk in cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of pizza prep table cooler. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Leaky hot water valve on mop sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
Hand sink blocked with large box of saran wrap. Handsinks are to be accessible at all times to promote proper handwash procedures. Worker removed saran wrap. Corrected
- Floors properly constructed, clean, drained
Soiled flooring behind large pieces of equipment. Provide a routine cleaning.
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6/19/2013 | Routine | 90 |
HACCP - Discussed storage of personal food items with worker
Sanitizer - dish machine - chlorine
- 3 bay sink, buckets - quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving in clean dish storage area rusted. Resurface or replace shelving.
- Food contact surfaces of equipment and utensils clean
Mold growth on shelving in walk in cooler. Cut board at sandwich make table soiled. Interior bottom of 2 door True freezer soiled. Blade on industrial can opener soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on door of pizza prep table cooler. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Kid cups stored in boxes on floor in dry storage area.
Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor.
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2/15/2013 | Routine | 95 |
HACCP- Discussed cleaning and sanitizing of soiled areas throughout facility on a routine basis.
Sanitizer - chlorine - dish machine
- buckets - quats
- Critical: Sanitizing concentration
No sanitizer solution prepared for wiping counter tops in pizza prep and pizza cutting area. Provide sanitizer solution for wiping spills when preparing food. Worker prepared sanitzer solution at 200ppm Corrected.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Soiled lid on bulk dry goods. Soiled shelving in walk in cooler. Top of ice machine soiled. Soiled bottom shelving in both True freezer units. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of pizza prep cooler. Soiled shelving in pizza dough prep area. Soiled door and handle on True cooler storing salad bar items. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled walls in walk in cooler (pizza sauce). Provide a routine cleaning.
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7/23/2012 | Routine | 92 |
HACCP - Discussed proper handwash procedures with worker.
Sanitizer - dish machine - chlorine
- 3 bay sink - quats
- Wiping cloths clean, used properly, stored
Wet wiping cloth on prep table.
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
Soiled blade on industrial can opener. Heavy buildup of oil and debris on dough mixer attachement. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving used to store clean dishes soiled with debris. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Single service cups in dry storage area stored on floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Flooring in walk in cooler soiled. Provide a routine cleaning.
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3/2/2012 | Routine | 94 |
- Critical: Water source safe, hot, and cooled under pressure
Missing spigot on faucet at three bay sink has been replaced. Hot and cold water under pressure operating safely. Corrected.
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7/26/2011 | 1st Recheck | |
.HACCP - Temperature control of potentially hazardous foods Sanitizer - chlorine
- Food protection during storage, prepartion, display, service, transportation
Uncovered pizzas on multiple rackes in walkin cooler.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Wiping cloths clean, used properly, stored
Multiple wet towels on counters and various places.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
Soiled pizza prep table cooler gaskets on doors of 3 door pizza prep cooler. Clean and sanitize non food contact surfaces.
- Critical: Water source safe, hot, and cooled under pressure
Missing spigot at three bay sink, with open water source.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water. Replace spigot to allow for filling of third compartment. Recheck on or after 7/13/11.
- Plumbing installed and maintained
Drain leaks on prep sink, next to handsink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Soiled floor in walk in cooler. Provide a routine cleaning
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6/29/2011 | Routine | 89 |
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