HACCP: Personal drinks.
- Food protection during storage, prepartion, display, service, transportation
Found several items in the walk in (carrots, celery, etc...) stored uncovered.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of- -preparation or service.
Found fly strip hanging from the ceiling directly over the cutting board area. Corrected and moved strip. Do not hang fly strips above areas that food or food contact surfaces will be exposed to.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Found drinks in kitchen. Found cup of ckoe stored next to the cutting board. Found three beverages stored in reach in cooler above foods. Corrected and spoke to all employees. Drinks in the kitchen must be lidded and strawed and stored below and away from food and food contact surfaces.
- Non-food contact surfaces clean
Please make sure to wipe down handles to cooling units. Found dried food debris on the handle to the walk in cooler and to the reach in freezer. Corrected. Non food contact surfaces shall be clean.
- Plumbing installed and maintained
The facuet to the hot table at the service counter has black electrcal tape on it. Tape is not easily cleanable.
Found lime accumulation on the hand sink to the three comp sink aerator. Corrected by soaking in vinegar.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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10/21/2015 | Routine | 91 |
HACCP: Discussed cold storage. Recommended moving raw product to the back of the walk in cooler and vegetables to the front of the cooler .
All frozen food was frozen.
Sanitizer used is Chlorine
- Original container, properly labeled, consumer advisory
Observed fried chicken and baked chicken cooling with out a time on them.
Discussed with the manager about this.
All cooling foods must have a date and time on them.
- Potentially hazardous foods properly thawed
Frozen chicken and beef being thawed at the room temperature.
Corrected by placing the frozen chicken in the walk in cooler and the beef was chopped up.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Observed soy sauce 5 gallon buckets not covered. Observed vegetables in the walk in cooler with out a cover over them.
Corrected by an employee putting a lid on the buckets and vegetables in the walk in cooler.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
Observed the chef using a empty white vinegar plastic bottle as a scoop to remove excess water out of the wok.
This is not a food grade piece of equipment and should also not be resused. Corrected by having the employee use a metal spoon to remove the excess water.
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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6/3/2015 | Routine | 89 |
HACCP: Provided thawing haccp, food handler info, date marking hacccp.
Sanitizer used is Chlorine
All frozen food was frozen.
All rechecks have a fee associated with them,
- Original container, properly labeled, consumer advisory
Observed various items not being labeled with the date AND TIME of cooling.
All cooling items must be labeled with the date and TIME of when the cooling starts.
Label all cooling potentially hazardous food with the date and time of preparation.
- Potentially hazardous foods properly thawed
Observed steak and chicken being thawed at room temperature prior to preparing. These items must be thawed properly prior to preparation by on of the following methods: under running water, in a refrigerator or as part of the normal cooking process.
Corrected by and employee preparing the foods right away.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Upon arrival observed an employee eating at the prep table. Observed employee drinks being stored above food in the True sliding door cooler.
Corrected by education and the employee drinks were moved to a designated area.
Employees shall consume food only in designated dining areas.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Observed black garbage sack being used to cover the frozen chicken and steak. Corrected by removing the garbage sack and replacing with food grade containers to cover the product. Do not use garbage sacks to cover food or store food in. 2) Observed Laffy Taffy containers being used to store mushrooms for the hot& sour soup in the walk inc cooler. These containers are not food grade and should not be used for food storage. Corrected by removing the product from the containers.
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.
- Non-food contact surfaces clean
The piping from the grease trap and the grease trap its self is soiled.
Clean and maintain clean all non-food contact surfaces.
- Critical: Presence of insects/rodents. Animals prohibited
Observed drain gnats around the grease trap area. This is the only location where these gnats were observed. Discussed pest control instead of using Raid pest spray contact your pest control operator about proper treatment for pest control. A recheck will be conducted in 10 days. By that time your pest control operator should have visited and treated and the issue being addressed. Be able to provide an invoice from the pest control visit.
- Critical: Toxic items labeled and used properly
1) Sanitizer in the 3-compartment sink was above 100ppm. 2) Observed the manager using the "Raid" pest spray in a way which could contaminate food or food equipment.
1) Corrected by education and by remaking the sanitizer to be at 100ppm. 2) Corrected by education and recommended to have an pest control operator as stated in number 35a.
- No Certified Manager Present
Discussed with the manager about having all employees become food handlers.
Not all employees have completed this requirement.
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3/19/2015 | Routine | 80 |
On-site inspection conducted in response to FDA recall of Wholesome Soy Products, Inc. foods. Sanitarian discussed recall with owner, who stated that the establishment does not receive any products from Wholesome Soy Products, Inc. Sanitarian and owner inspected all products in walk in cooler, True freezer, and two door cooler in kitchen, as well as the dry storage area in the backroom. No products were discovered to have been delivered from Wholesome Soy Products, Inc. Famous Wok provided delivery receipts showing that product is ordered from only two locations
No violation noted during this evaluation. | 11/7/2014 | Consultation | |
. HACCP = food handler training info
cl- bleach sanitizer in bucket at service line = 200ppm
All food handlers in a restaurant, who do not currently have their food service sanitation manager certification, are required to take a 2 hour food handler training course online prior to January 1, 2015. The course information, frequently asked questions and all online training course websites available can be found on our website at www.pcchd.org on the right side of the screen, under "Recently Updated Pages", click on "Food Protection Prevention". This will have all the information you need. Once the certifications are received for all employees, either post them at your establishment or keep them in a binder so they are ready for any inspections starting in 2015.
Questions? Call Kate Brown at 309-679-6097.
- Original container, properly labeled, consumer advisory
A few partially cooked food items are located in the walk-in cooler without a label. Label all cooked and cooled potentially hazardous food items with the date and time of cooking to be able to monitor temps.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Several containers of food are being stored in the walk-in cooler and the prep cooler at the cookline uncovered. Protect food at all times. Cover these items between uses.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The water faucet found at the steam table has black tape around it due to the exterior being broken. Maintain all non-food contact surfaces in good repair and so they are smooth and easily cleanable. Repair this faucet so it meets this criteria.
- Food contact surfaces of equipment and utensils clean
The blade for the large number 10 can opener is soiled. Maintain all food-contact surfaces clean. Clean this blade.
- Storage/handling of clean equipment, utensils
The disposable knives at the service line are being stored in opposite directions. Store all utensils in a way that allows the handle to be available at first grasp. The utensils have been rearranged.
- Single service items properly stored, handled, dispensed
A case of styrofoam cups are being stored on the floor at the service line. Elevate all single-service items up and off the floor to prevent contamination.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan cover on the ceiling of the "Cold Beverages" cooler near the service line is soiled. Maintain all ceilings and attached equipment clean. Clean this area.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Several wet mop heads were being stored down in the mop sink between uses. To ensure the mops are being properly dried between uses, store the mops either inverted or hanging up.
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10/13/2014 | Routine | 86 |
- Critical: Presence of insects/rodents. Animals prohibited
Corrected the drain fly population had decreased substantially.
Manager said they regularly pour hot water down the drains and are keeping floors long base boards clean.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
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7/10/2014 | 1st Recheck | |
HACCP: Provided temperature haccp sheet
Sanitizer used is Chlorine.
All rechecks have a fee with them.
- Original container, properly labeled, consumer advisory
Cooling breaded chicken was not labeled with the date and time it was prepared.
Corrected by the manager labeling the cooling chicken with today date and the time "1:30pm"
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cross-contamination, equipment, personnel, storage
Observed tin "oyster flavored sauce" cans being used as scoops and kept in the corn starch and rice bin.
These items should not be used ask scoops or in contact with other food items.
Corrected by removing the tin cans and educating the staff.
Foods shall be protected from potential contaminants to include but not limited to dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage, and overhead leakage or overhead drippage from condensation.
- In-use food dispensing utensils properly stored.
Observed scoops in the cornstarch and in the sugar with the handles touching the product.
Corrected by the manager elevating the scoops so the handle is no longer touching the product.
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: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed employee drinks uncovered on a shelf with other food items. The shelf or rack was located next to the back hand sink.
Corrected by the manager discarding the cups.
Employees are allowed to drink from covered containers with a straw and the containers shall be in a location where they do not have the possibility of contamination food, food equipment or single-service food related articles.
- Wash, rinse water clean, proper temperature
Dish washing water is soiled.
Corrected by draining the dish water.
Dish washing water shall be change frequently and be clean.
- Wiping cloths clean, used properly, stored
Upon arrival there were wiping clothes on the prep table.
Corrected by the manager moving the wiping cloth into the sanitizer buckets.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Critical: Presence of insects/rodents. Animals prohibited
Observed multiple drain flies around the grease trap in the dish washing area.
The staff have a fly trap in place however this should is not an effect pest elimination options. Recommend cleaning the area thoroughly included behind the grease trap as mentioned in violation number 36, Also recommend flushing the floor drains daily with hot water. Consult your pest control operator for other tips. A charged recheck will be conducted on or after July 10, 2014.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: under the racks in the walk in cooler long the walls, behind and around the grease trap.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items properly stored
Observed a contain of raid stored with dish soap and other clean products near the grill.
Corrected by moving the can of raid.
DO NOT store pesticides with cleaning products.
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
Observed a container of an unknown liquid in a white bottle with a pink spray head. The bottle did not have any labeling of its contents.
Corrected by the manager labeling the spray bottled "degrease"
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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6/26/2014 | Routine | 76 |
HACCP: Provided hand washing haccp. Sanitizer used is Chlorine (100ppm)
- Original container, properly labeled, consumer advisory
Breaded chicken and other non-breaded chicken was not labeled with a TIME when the food was being cooled.
Corrected by labeling the chicken with a time.
Label all cooling potentially hazardous food with the date and time of preparation.
- Plumbing installed and maintained
Cold water valve is leaking.
Fix the leaking valve.
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 under the racks in the walk in cooler are soiled. The floor under the wok next to the fryers is soiled.
Clean and maintain clean floors.
Corrected by employees began cleaning the mentioned locations.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/6/2014 | Routine | 97 |
This site investigation was initiated by a possible food borne illness complaint. The manager on duty was made aware of the complaint. During the investigation this worker observed several bus tubs of chicken sitting out to cool. Each tub was holding temperature at about 68-70 degrees F. The manager stated that she had followed proper cooling procedures and directed a worker to place product in the walk in cooler. This worker also observed raw chicken in the oven at 62 degrees F. The manager stated she would have a worker turn on the oven to cook. This worker informed her that the product in question must be discarded. This worker reviewed proper temperature control, food protection and handwashing procedures with management.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Internal temperature of raw chicken stored in oven (not cooking) 62 degrees F.
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. Worker discarded chicken. Corrected.
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12/19/2013 | Complaint Investigation | |
HACCP - Discusseld proper labeling of foods with manager Sanitizer - chlorine
- Original container, properly labeled, consumer advisory
Observed food items not in original container (in 2 door freezer) not properly labeled.
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. Worker properly labeled product. Corrected.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloths at various locations throughout kitchen.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Worker placed wet wiping cloths in sanitizer bucket. Corrected.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Lids of several containers in walk in cooler soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving holding dry goods soiled. Clean and sanitize non food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at handsink. Provide papertowels for proper handwashing. Worker provided papertowels. Corrected.
- Floors properly constructed, clean, drained
Flooring soiled in food preparation area and under equipment. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled. Provide a routine cleaning.
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11/26/2013 | Routine | 91 |
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