The hand sink is now accessible p-trap has been replaced. Thank you for your cooperation.
Change of owner ship hand out left with the facility manager.
No violation noted during this evaluation. | 4/2/2015 | 1st Recheck | |
HACCP concept: Temperature documentation.
Note facility is currently up for sale and maybe selling this week, as per manager.
Great job detailing the soda machine. Very clean.
- Thermometers provided and conspicuously placed
The mounted thermometer to the walk in freezer is not working. No thermometer located inside unit. Provide working thermometer to the walk in freezer 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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The plastic coating to the reach in cooler shelves is coming off and rust is forming on exposed metal. Once rusted, shelves are no longer easily cleanable.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Critical: Hand washing sinks installed, located, accessible
Found hand sink to back prep area not in use. P trap was off and stored in the sink basin. Facility has call into plumber to be fixed today. Inspector will reinspect in ten days. Fee will apply. Note
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found soap dispenser at second make table area with a hole in it and no soap inside. Spoke to manager and asked him to provide a working soap dispenser with soap in it.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
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3/19/2015 | Routine | 92 |
HACCP: Discussed and provided information on Date Marking. Cold foods cold, frozen foods frozen.
- Food protection during storage, prepartion, display, service, transportation
Packaged Avocado found on freezer floor. -Corrected by moving.
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
- Critical: Sanitizing concentration
Sanitizer spray bottles found under 10 or over 200ppm. -Corrected by remixing to 100ppm.
Maintain sanitizer solution between 50 and 200ppm at all times to ensure food safety.
- Critical: Toxic items labeled and used properly
Sanitizer spray bottles found unlabeled. -Corrected by labeling all bottles with common chemical name.
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10/16/2014 | Routine | 89 |
HACCP: Discussed proper Hand Washing. Provided HACCP bulletin. Discussed the importance of always turning off the faucet with paper towel after washing your hands.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in back Delfied three door cooler is rusty,
Repair, repaint, resurface, or replace shelves.
Food-contact surfaces shall be smooth and easily cleansable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Food contact surfaces of equipment and utensils clean
Food debris was found at the bottom of the catering cooler.
Clean and sanitize all food contact surfaces routinely.
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.
- Single service items properly stored, handled, dispensed
Single service cups in box being stored on the floor below the cash register.
Elevate single service items by providing a pallet or the means of elevation.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Toxic items properly stored
1) On prep station cabinet under the 'Free Smells' sign, chemicals were found stored with sandwich wrapping paper. 2) Windex hung on box of cups by register.
Keep chemicals properly stored and away from any food product or contact surface. Provided Toxic Storage HACCP bulletin.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
- Critical: Toxic items labeled and used properly
Windex multi surface is the sanitizer being used for tables and counter with an active ingredient of L-Lactic Acid. The sanitizer is not an approved sanitizer along with no means to test the concentration.
Utilize an approved sanitizer for tables, counters and other food contact surfaces.
Food-contact surfaces of equipment and utensils shall be sanitized by immersion in a clean solution containing a 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.
- Clean and soiled linen segregated and properly stored.
Personal clothing & other items over clean aprons.
Corrected
- No Certified Manager Present
There was no original certificate or proof of a certified person being employed by the establishment.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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5/15/2014 | Routine | 89 |
HACCP: Porper date marking of ready to eat potentially hazardous foods when opened or prepared and kept longer than 24 hrs such as Deli Roast Beef.
Cl- Sanitizer: 100-200 ppm
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Blue racks in back Delfield reach in refrigeration unit are rusty with paint chipping. Replace or resurface to provide a smooth, easily cleanable, non absorbent surface.
Non-food contact surfaces shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Plumbing installed and maintained
Men's toilette is not flushing properly. Fix and maintain all plumbing in good repair.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand drying towels were missing from hand sink in front service area next to entrance to back kitchen area. Provide hand drying towels or methods at every hand sink at all times.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each hand sink Corrected, refilled drying towel container.
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9/12/2013 | Routine | 96 |
HACCP: Date marking of potentially hazardous foods (Sliced Tomato) when over prep and holding over 24 hours.
Cl- Sanitizing 100 ppm
- Food protection during storage, prepartion, display, service, transportation
Bucket of pickles in prep cooler in front prep area was not covered or protected. Cover container when slow or storing.
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 designed, constructed, maintained, installed, located.
Blue racks in back Delfield reach in refrigeration unit are rusty with paint chipping. Replace or resurface to provide a smooth, easily cleanable, non absorbent surface.
Non-food contact surfaces shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
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4/18/2013 | Routine | 97 |
Fire started in a car that was in the parking deck below the facility around 11 am. The facility was immediately evacuated and the employees were allowed to return around 12:30 pm. As the employees were evacuated, smoke began to enter the facility thru the front door. The facility did not lose electricity during the incident.
At the time of inspection, the employees had already started to discard all food that had been exposed during the incident. There was minimal smoke damage to the facility and no soot was present during the inspection. In addition, no smoke smell or smoke was found during the inspection.
Continue discarding the exposed food and single use items. Clean and sanitize all surfaces.
No violation noted during this evaluation. | 9/13/2012 | Fire | |
HACCP: Use of handsinks cl- used as sanitizer.
- Critical: Hands washed, good hygienic practices (observed).
Front handsink being used as a dump sink. Ice located in bottom of sink.
Use handsinks for handwashing only.
Corrected by education.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Metal racks in reach in cooler in disrepair with flaking paint and rust.
- No Certified Manager Present
No certified person working at facility.
Manager plans on taking the class with Connie Biggs, however is not yet registered.
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9/7/2012 | Routine | 94 |
HACCP: WINDEX IS NOT A SANITIZER AND SHOULD NOT BE USED TO CLEAN OR SANITIZE FOOD CONTACT SURFACES.
- Food protection during storage, prepartion, display, service, transportation
Food stored on walk in freezer 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
- Critical: Hands washed, good hygienic practices (observed).
Multiple drinks and canned beverages stored open and above food, single use articles, etc.
Employee drinking from an open container in the back food prep area.
Employee dumped drink in handsink.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee~s hands
- Plumbing installed and maintained
Second front handsink not working.
Three compartment sink leaking from faucet and sprayer.
Repair plumbing. Do not use second sandwich area until handsink is repaired.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall near back handsink in disrepair.
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2/13/2012 | Routine | 91 |
HACCP: Open drinks not allowed in kitchen. Proper glove use.
- Critical: Hands washed, good hygienic practices (observed).
Back hand sink used as dump sink.
- Walls, ceilings, and attached equipment, properly constructed, clean
Edge of wall near back handsink in disrepair.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
- No Certified Manager Present
No certified person on staff.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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10/10/2011 | Routine | 94 |
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