HACCP: Discussed and provide information on Date Marking.
Hot foods hot, cold foods cold, frozen foods frozen.
All staff have received Food Handler Training.
Note: Discussed with Austin open air safety and preventative measures. Product is being kept covered when possible, drains and areas which could harbor pests are cleaned on a routine basis to ensure proper food safety. Should a problem occur, air curtains or another barrier method may be required to protect product.
- In-use food dispensing utensils properly stored.
Ice scoop handle was found in contact with product in ice machine. -Corrected
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Food contact surfaces designed, constructed, maintained, installed, located.
Plastic ice scoop was found cracked. -Corrected by discarding
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
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8/19/2015 | Routine | 97 |
HACCP: Discussed and provide information on Cooling, Reheating, and Power Outage.
Hot foods hot, cold foods cold, frozen foods frozen.
All staff have received Food Handler Training.
Note: Discussed with Austin open air safety and preventative measures. Product is being kept covered when possible, drains and areas which could harbor pests are cleaned on a routine basis to ensure proper food safety. Should a problem occur, air curtains or another barrier method may be required to protect product.
No violation noted during this evaluation. | 5/19/2015 | Routine | 100 |
Hot foods hot, cold foods cold, frozen foods frozen. QUAT: 200ppm
No violation noted during this evaluation. | 8/19/2014 | Routine | 100 |
HACCP: Cleaning and Sanitizing of Food Contact Surfaces.
Quats sanitizer is used in the 3 compartment sink and in the buckets.
Frozen foods were stored frozen.
Note: Stand WAS in operation during time of inspection.
- Food contact surfaces of equipment and utensils clean
White diverter in ice machine is soiled. Clean and sanitize all food contact surfaces as often as necessary to 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
Bottom of Delfield cooler and freezer are soiled with food debris. Clean and sanitize all non-food contact surfaces as often as necessary to 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.
- Single service items properly stored, handled, dispensed
Single service nacho boats were stored facing up on top of the counter below the paper towel machine for hand washing. Corrected: nacho boats stored inverted and moved to a location that does not provide the potential for contamination by wet hands.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Plumbing installed and maintained
Faucet handle of hand sink is leaking. Repair plumbing.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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5/15/2014 | Routine | 95 |
HACPP: Proper date marking of ready to eat potentially hazardous foods. Quat Sanitizer: 400 ppm
- Critical: Sanitizing concentration
Sanitizer compartment in 3-compartment sink had a Quat concentration of below 150 ppm. Sanitizer supply container was empty. Provide proper Quat sanitizer concentration of between 200-400 ppm. Food-contact surfaces of all equipment and utensils shall be sanitized by immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. for one minute. Corrected, replaced sanitizer and provided proper concentration.
- Critical: Toxic items properly stored
Spray bottle with blue liquid substance which appeared to be glass cleaner was not labeled. Label all toxic substances including cleaners.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law. Corrected by education and labeling.
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8/23/2013 | Routine | 91 |
HACCP: Proper hot and cold holding temperatures
QUAT Sanitizing None made at time of inspection •
Game was rained out and stands had product but not in operation
- Critical: Cross-contamination, equipment, personnel, storage
Raw chicken was stored next to and intermingled with hot dogs and pretzels. Store raw foods below cooked and ready to eat foods to prevent cross contamination.
Food that is not subject to further washing or cooking before being served shall be stored in a way that protects it against cross-contamination from food that requires washing or cooking. Corrected by manager, moved to bottom shelf with other raw chicken.
- Food contact surfaces of equipment and utensils clean
Interior lip of ice machine is soiled. Clean as often as needed to maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
Floors in hard to reach areas near drains below service counter have soil build up. Clean as often as needed to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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5/3/2013 | Routine | 93 |
HACCP: Using ice to keep foods cold quat used as sanitizer
- Food contact surfaces of equipment and utensils clean
Interior of cheese machine soiled.
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8/26/2012 | Routine | 98 |
HACCP: Handwashing quat used as sanitizer @ 200ppm
- Food protection during storage, prepartion, display, service, transportation
Box of potato chips stored on floor.
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
- In-use food dispensing utensils properly stored.
A. Soiled serving utensils stored on counter.
B. Ice scoops stored with the handle in the ice.
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.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
- Plumbing installed and maintained
Leak from three compartment sink faucet handles.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Handwashing sink heavily soiled.
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4/24/2012 | Routine | 94 |
HACCP: Using ice to keep foods cold quat used as a sanitizer
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cheese @ 62 degrees. Container storing cheese was placed on top of ice, not surrounded by it.
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.
- Food contact surfaces of equipment and utensils clean
Interior of Delfield cooler soiled.
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8/25/2011 | Routine | 93 |
HACCP: Use of handsinks Quat used as sanitizer @ 200ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cut tomatoes @ 56 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.
- In-use food dispensing utensils properly stored.
scoop used in seasoning under hot holding area stored in the seasoning.
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.
- Critical: Hand washing sinks installed, located, accessible
Handwashing sink blocked with nacho tray.
Lavatories shall be accessible to employees at all times.
Corrected by moving.
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5/9/2011 | Routine | 90 |
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