HACCP All potentially hazardous foods held more than 24 hours shall be date-marked.
Chlorine sanitizer is utilized
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Gallon of opened milk is not date-marked.
Date-mark milk. 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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. interior plate of microwave, 2. baked goods dispensing tongs, 3. waffle dispensing fork.
Wash, rinse, and sanitize all food contact surfaces.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized 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 soiled: 1. counter top underneath mini refrigerator, 2. interior walls and ceiling of microwave, 3. interior of pantry freezer, 5. accumulated mold on the interior of juice dispenser.
Routinely 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hand soap or paper towels provided at front and pantry hand sink.
Provide hand soap and paper towels at every hand sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
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6/16/2015 | Routine | 90 |
See attached files for original signatures and inspection forms.
HACCP Discussed proper concentration of chlorine sanitizing solution.
Chlorine sanitizing spray bottle concentration (modified): 200 ppm
Frozen foods are frozen.
- Thermometers, gauges, test kits provided
No thermometer in display mini cooler.
Provide thermometer in all refrigerating cooling units.
A numerically scaled indicating thermometer accurate to +/- 3 degrees F. Shall be provided for convenient use at the sink and be used for frequent checks of water temperature
- Critical: Sanitizing concentration
No sanitizer detected in bleach sanitizing spray bottle.
Food contact surfaces shall be cleaned with sanitizer solution that has PPM concentration between 100-200 ppm.
Corrected: Worker added chlorine and water to sanitizer solution.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
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5/27/2014 | Routine | 95 |
Stopped by the establishment because we had not heard back about what kind of wash, rinse and sanitize set up they were going to use.
Manager stated they were going to use the dish washer for wash, rinse and sanitizing. The manager was instructed to get test strips which are capable of measuring the final temperature of the sanitizing stage of the dish machine. The other option is to install a 3-compartment sink.
No violation noted during this evaluation. | 8/9/2013 | Consultation | |
HACCP: Discussed sanitizer for counter tops. Sanitizer used Chlorine
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
There is no 3-compartment sink.
A dish machine is said to be used for washing. rinsing and sanitizing however it does not appear to be used. The manager set up a large bowl that can be used as the final step to sanitizing. If there is a change of ownership then a 3-compartment sink will need to be installed.
A sink with no fewer than three compartments shall be provided and used for manual washing, rinsing and sanitizing of utensils and equipment.
- Thermometers, gauges, test kits provided
No test strips for the sanitizer.
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.
- Food contact surfaces of equipment and utensils clean
The upper part of the microwave is soiled.
Clean and sanitize food contact surface routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The mens restroom was out of paper towels.
Corrected by an employee providing paper towels.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
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3/27/2013 | Routine | 93 |
HACCP: Discussed handwashing Sanitizer used: Dish machine use heat. Wiping cloth is Chlorine
- Thermometers provided and conspicuously placed
No Thermometer in the Heier small cooler.
Provide a thermometer for this cooler.
A metal stem-type numerically scaled indicating thermometers accurate to +/- 2 degrees F. shall be provided to assure attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods.
Corrected: A thermometer was placed in the cooler.
- Thermometers, gauges, test kits provided
Heat used for the dishwasher however no thermometer or heat test strips present to test the dish machine.
Machine or water line mounted numerically scaled indicating thermometers accurate to +/- 3 degrees F. shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hand sink designated in the kitchen for hand washing. A knife and some food particles were observed in the sink.
A hand sink shall be designated and only used for hand washing in the kitchen area.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- No Certified Manager Present
Certification shall be achieved by successfully completing a Department approved course and monitored examination offered by a testing organization in compliance with the criteria in the IDPH food service code.
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9/10/2012 | Routine | 96 |
HACCP: Provided wiping cloth HACCP: Sanitizer used is Heat for dish machine. Clorine for tables.
- Thermometers provided and conspicuously placed
No Thermometer in the Heier small cooler.
Provide a thermometer for this cooler.
A metal stem-type numerically scaled indicating thermometers accurate to +/- 2 degrees F. shall be provided to assure attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods.
- Thermometers, gauges, test kits provided
Heat used for the dishwasher however no thermometer or heat test strips present to test the dish machine.
Machine or water line mounted numerically scaled indicating thermometers accurate to +/- 3 degrees F. shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold.
- Non-food contact surfaces clean
Interior of the cabinets in the dinner room area are soiled.
Clean and maintain clean 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels present in restrooms and in the kitchen area hand sink.
Provide paper towels, soup and trash can for all hand sinks.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Corrected: Employee provided paper towels.
- Floors properly constructed, clean, drained
1)The floor under the dishwasher in the kitchen is soiled. 2) The floor under the kitchen sink has exposed concrete.
1) Clean and maintain clean floors. 2) Seal the floor so that is it smooth, easily clean able, and non-aborbant
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors that are water-flushed for cleaning or that receive discharges of water or other fluid waste from equipment or in areas where pressure spray methods for cleaning equipment are used shall be constructed of sealed concrete, terazzo, ceramic tile or similar materials, and shall be graded to drain.
- No Certified Manager Present
No certified person present.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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2/27/2012 | Routine | 94 |
HACCP- Discussed datemarking and provided HACCP Bulletin.
Notes: Spoke with Manager Brian Patel. Erica Bennett is taking Certification class in January. Remodel is going to be done, and plan review packet completed. Handwash sinkwill be designated and used for handwashing only. Eradico Central Illinois is pest control provider, and Brian will fax receipt by next Friday.
- Thermometers provided and conspicuously placed
No thermometer is present in the juice dispenser. 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. Provide thermometer for all mechanical cooling units and hot holding units.
- Food protection during storage, prepartion, display, service, transportation
There is pancake and waffle batter being stored on the floor in the kitchen. 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. Elevate all food items.
- Food contact surfaces designed, constructed, maintained, installed, located.
A cloth towel is being used to dry dishes. A smooth, easily cleanable, non-absorbent surface must be provided for food contact surfaces.
- Thermometers, gauges, test kits provided
Heat sanitizing is used for dish machine, and no means to measure the temperature is present. Machine or water line mounted numerically scaled indicating thermometers accurate to +/- 3 degrees F. shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold. Provide heat strips or thermometer to accurately measure temperature.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: Frigidaire, GE refrigerator, waffle maker, toaster. Clean and sanitize all food contact surfaces routinely and maintain clean.
- Non-food contact surfaces clean
The cabinets under the sink and under the microwave in the dining area are heavily soiled. Clean all non-food contact surfaces routinely and maintain clean.
- Storage/handling of clean equipment, utensils
Plastic containers are stored in the cupboard still wet. All equipment, tableware and utensils shall be air-dried before being stored. Air-dry all dishes.
- Single service items properly stored, handled, dispensed
Boxes of insulated coffee cups and foam plates are being stored on the floor in the kitchen. Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Elevate all single-service articles at least six inches above the floor.
- Single service articles not re-used
A container that used to contain Yogurt is being stored in the cabinet with clean dishes. Re-use of single-service articles is prohibited. Remove Yogurt container and do not reuse single-service containers.
- Critical: Hand washing sinks installed, located, accessible
There is no designated handsink in the kitchen. Designate one of your two compartment sinks to handwashing only, and provide papertowels and garbage can. Owner stated remodel being done and will fill out plan review packet.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster lid is open. Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use. Keep dumpster lid closed at all times.
- Critical: Presence of insects/rodents. Animals prohibited
Roaches are present underneath the sink in the kitchen. Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Proof of pest control will be faxed to office.
- Floors properly constructed, clean, drained
The floor under the sink in the kitchen is in disrepair. All floors shall be kept in good repair. Repair floor underneath sink area.
- No Certified Manager Present
No certified manager's certificate is still posted. First violation 9/14/2010. Second violation 5/20/2011. A certified manager must be employed for a Category II Facility.
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12/8/2011 | Routine | 76 |
HACCP- Proper Handwash Procedures Sanitiaer - quats - bottle -heat - dish machine
- Food contact surfaces of equipment and utensils clean
Interior of refrigerator soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Interior of cabinets (shelving) and drawers soiled with debris. Clean and sanitize non food contact surfaces.
- No Certified Manager Present
Facility has no state certified person on staff. Provide a state certified food service manager.
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5/20/2011 | Routine | 97 |
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