A recheck was conducted and the ambient air inside the prep cooler in kitchen was found to be at 40 degrees.
Thank you for your cooperation.
No violation noted during this evaluation. | 12/18/2015 | 1st Recheck | |
Sanitizer solution for the buckets and 3 compartment sink are Cl- at 50ppm.
Frozen foods frozen.
HACCP: Discussed providing coat hooks for employee coats to be stored away from food and food contact surfaces.
A recheck will occur on or after 12/19/2015 to verify the prep cooler is maintaining foods on or below 41 degrees. Contact our office once the cooler is repaired. All recheck fees will apply.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Found the prep cooler to have an ambient temperature at 52 degrees with the following food contents above 41 degrees:
A.) Chicken salad: 52 degrees
B.) Deli sliced turkey: 51 degrees
C.) Shredded mozzarella: 53 degrees
D.) Diced Chicken: 48 degrees
E.) Diced marinated chicken: 49 degrees
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.
Corrected by discarding and denaturing all potentially hazardous foods above 41 degrees.
A recheck will be conducted to verify that the prep cooler is maintaining food items at 41 degrees or below. Contact our office once the cooler is repaired.
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12/9/2015 | Routine | 95 |
HACCP: Temperature documentation.
- Non-food contact surfaces clean
Non food contact surface cleaning: found build up on the top of the oven, make sure to remove foil from bottom of steamer every afternoon before close, clean black marks off white door to kitchen. Non food contact surfaces shall be clean.
- Plumbing installed and maintained
The bottom of the grease trap has become rusted and no longer easily cleanable.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floor around the grease trap is stained with rust. Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Replace corner tile on the wall by the stairs. Walls shall be in good repair and easily cleanable.
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7/2/2015 | Routine | 96 |
HACCP: temperature documentation discussed. Facility is using Quat sanitizer.
- In-use food dispensing utensils properly stored.
Found tongs for italian beef with handle touching the beef. Corrected and spoke to employees. Beef was discarded.
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 contact surfaces designed, constructed, maintained, installed, located.
The sandwich make cutting board is becoming stained and worn with grooves. Food contact surfaces shall be easily cleanable.
- Rooms and equipment - vented as required
Found loovers missing to exhaust hood. Replace loovers.
Ventilation systems shall be installed and operated according to law and, when vented to the outside, not create an unsightly, harmful or unlawful discharge.
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3/16/2015 | Routine | 96 |
HACCP: Discussed and provided information on Hand Washing and Date Marking.
Hot foods hot, cold foods cold, frozen foods frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
-Milk and Half and Half were found without proper date marking. -Corrected by labeling to proper date and 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: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee drink observed with no lid over food product. -Corrected by removing drink.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- No Certified Manager Present
No certified manager at time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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11/17/2014 | Routine | 90 |
HACCP: Discussed and provided Hand washing information along with proper storage of employee drinks.
Hot foods hot, Frozen foods frozen.
Note: Both coolers observed struggling to maintain foods at or below 41 degrees. Keep lids and doors closed at all times when not in use.
Cl-: 200ppm tablets used.
- Foods handled with minimal manual contact
Employee observed handling Ready to Eat foods bare handed multiple times.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Critical: Hands washed, good hygienic practices (observed).
Employee observed handling money followed by direct bare hand contact with foods.
Food service employees shall wash their hands and exposed portions of their arms for at least 20 seconds, when changing tasks.
-Corrected by Education and HACCP.
- Single service articles not re-used
Single use soufflé cup found in granola mix.
Re-use of single-service articles is prohibited. Always use smooth, durable, easily cleanable utensil.
- Floors properly constructed, clean, drained
Floor located next to grease trap found to be heavily soiled. Clean on a routine basis.
- No Certified Manager Present
No certified food service sanitation manager present at time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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9/9/2014 | Routine | 90 |
HACCP: Provided Food Storage HACCP sheet
Cl- is the sanitizer used in the establishment
Frozen items were stored frozen.
- Original container, properly labeled, consumer advisory
Pre-packaged flourless torte and chocolate mousse in the cafe fridge were labeled only with the name of the food and the name of the establishment. Provide full labels for all foods pre-packaged in advance of retail sale. Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food protection during storage, prepartion, display, service, transportation
Personal employee beverage was stored in freezer intermingled with food for the establishment. Provide a separate place for personal items that does not provide the potential for contamination of food and/or drink for the establishment. Corrected by moving drink.
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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3/14/2014 | Routine | 97 |
HACCP: Dating all ready to eat potentially hazardous foods including milk.
Cl- Sanitizer: 100 ppm
No violations found at time of inspection.
Consider sending food preparer for food manager certification as no one certified was present at time of inspection. He appears to be the person handling most of the potentially hazardous foods and is observed to be present at establishment most of the time.
- No Certified Manager Present
No certified food manager present at time of inspection and during food perpetration. Please ensure a certified food manager is present at all times of perpetration and handling of potentially hazardous foods. A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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10/30/2013 | Routine | 100 |
HACCP: Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Thermometers provided and conspicuously placed
Thermometer in small Frigidaire refrigerator under front counter is broken. Provide working thermometer for every refrigeration unit.
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.
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7/2/2013 | Routine | 99 |
HACCP: Proper Cooling procedures of potentially hazardous foods Provided several HACCP informational hand outs for education.
Cl- Sanitizing 100 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Salad dressings along with spring mix were out of temperature (45 F) in reach in cooler. Maintain all potentially hazardous foods at or below 41 F when cold stored. 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. Walk in cooler was out of order not keeping temperature and all potentially hazardous foods had been previously moved and a technician called in to fix cooler. Salad dressing had been placed in cooler this morning at 10:15. Corrected by employee by moving immediately to working prep cooler.
- Thermometers, gauges, test kits provided
1) No test strips present to test sanitizing solution concentration. Provide test strips. A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
2) No stem thermometer present to properly monitor cooling of potentially hazardous foods. Provide thermometer to measure internal food temperatures.
- Non-food contact surfaces clean
Top of small oven has some soil build-up especially in hard to reach area underneath non movable racks. Racks above oven had some dust build up. Maintain all non-food contact surfaces clean and clean as often as needed. 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
Clean| utensils such as spoons, knives, forks and ice scream scoop, stored in container with food contact surface up. Store all clean utensils inverted so as to minimize handling by food contact surface of utensils. Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer. Corrected by employee by inverting.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vent hood above small oven next to reach in cooler has dust build up. Clean hood, vents, walls, ceilings and attached equipment as often as necessary to maintain free from dust build up.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
No Certified Food Service Sanitation Manager (FSSM) at time of inspection. Certify enough personnel to maintain a FSSM at establishment at all times of operation. Do so within 90 days.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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3/27/2013 | Routine | 91 |
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