HACCP: Minimize bare hand contact by using tongs, deli tissue, or single-use gloves. Extensive cleaning of ware-washing room is needed along with thorough clean of floors and walls.
Chlorine sanitizing concentration: 200 ppm
- Foods handled with minimal manual contact
Observed worker making sandwiched with bare hands.
Use single-use gloves when handling ready-to-eat foods to avoid bare hand contact.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Food contact surfaces designed, constructed, maintained, installed, located.
Two large prep coolers are not working and in need of repair.
Repair prep coolers.
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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- Food contact surfaces of equipment and utensils clean
Blades and surfaces of meat slicer are soiled.
Wash, rinse, and sanitize all food contact surfaces of slicer.
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
Blades and surfaces of meat slicer are soiled.
Wash, rinse, and sanitize all food contact surfaces of slicer.
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.
- Plumbing installed and maintained
Small leak found on faucet of three compartment sink.
Repair leak.
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
No soap or paper towels present at rear hand sink.
Provide paper towels and soap 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.
- Floors properly constructed, clean, drained
Floors throughout kitchen and around three compartment sink and prep coolers are soiled.
Thoroughly clean and maintain floors.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker in rooms, toilet rooms and vestibules shall be maintained clean..
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls behind and adjacent to three compartment sink is in disrepair and soiled. Coving under three compartment is torn and peeling.
Thoroughly clean and repair walls and coving
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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10/8/2015 | Routine | 88 |
HACCP: Minimize bare hand contact by using tongs, deli tissue, or single-use gloves. Extensive cleaning of ware-washing room is needed along with thorough clean of floors and walls.
Chlorine sanitizer is utilized.
RFS 15-0060 was also discussed during the inspection. Complainant reported soiled table tops and saw worker using bare hands to make food. During the inspection, table tops were clean and free from debris
- Foods handled with minimal manual contact
Observed worker making sandwiched with bare hands.
Use single-use gloves when handling ready-to-eat foods to avoid bare hand contact.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Food contact surfaces designed, constructed, maintained, installed, located.
Two large prep coolers are not working and in need of repair.
Repair prep coolers.
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.
- Food contact surfaces of equipment and utensils clean
Blades and surfaces of meat slicer are soiled.
Wash, rinse, and sanitize all food contact surfaces of slicer.
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. interior bottom surfaces of True refrigerator, 2. shelving under prep table.
Thoroughly 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.
- Plumbing installed and maintained
Small leak found on faucet of three compartment sink.
Repair leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
Rear hand sink blocked with box of dishes.
Remove box. Corrected.
All hand sinks shall be free from any obstructions and easily accessible by all employees.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap or paper towels present at rear hand sink.
Provide paper towels and soap 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.
- Floors properly constructed, clean, drained
Floors throughout kitchen and around three compartment sink and prep coolers are soiled.
Thoroughly clean and maintain floors.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker in rooms, toilet rooms and vestibules shall be maintained clean..
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls behind and adjacent to three compartment sink is in disrepair and soiled. Coving under three compartment is torn and peeling.
Thoroughly clean and repair walls and coving
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Critical: Toxic items properly stored
Spray bottle of clean found next to bagged chips.
Store all toxic items in chemical storage area. Corrected by moving spray bottle to chemical storage area.
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.
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3/13/2015 | Routine | 79 |
HACCP Discussed storage of toxic items. Chlorine sanitizer is utilized.
- Food protection during storage, prepartion, display, service, transportation
Deli meats in True refrigerator are uncovered.
Provide protective covering for deli meats.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces of equipment and utensils clean
Prep• table next to oven is soiled.
Wash, rinse, and sanitize prep table.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. interior bottom panel of True refrigerator, 2. dry storage racks, .3. moving storage racks.
Wash, clean, and maintain 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.
- Critical: Hand washing sinks installed, located, accessible
Numerous items stored in the rear hand sink next to the three compartment sink.
Remove items from sink. Wash, rinse, and sanitize hand sink. Corrected
- 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 rear hand sink.
Provide hand soap and paper towels at every hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
Flooring through out establishment are heavily soiled with debris and accumulated dust and dirt.
Thoroughly clean and maintain flooring.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind three compartment sink has exposed drywall plaster and splash.
Repair and clean wall.
Concrete or pumice blocks used for interior wall construction in walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be finished and sealed to provide an easily cleanable surface.
- Critical: Toxic items properly stored
Spray bottle of degreaser found stored on the prep table next to sandwiches.
Store all toxic chemicals in a designated chemical storage area. Corrected, toxic item moved to chemical storage area.
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.
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10/16/2014 | Routine | 82 |
HACCP Discussed and reviewed proper boil order procedures and boil order HACCP bulletin.
Chlorine sanitizer is utilized.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1.couter top next to oven, 2. interior racks and surfaces of True refrigerator.
Clean and sanitize all food contact surfaces daily.
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 heavily soiled: 1. mop sink, 2. around faucet and handles of hand sink near front counter, 3. seasoning and storage shelf in kitchen.
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 back hand sink.
Provide hand soap and paper towels at every hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
Floors throughout establishment are soiled: 1. under oven, .2 under and around prep coolers. Tiles are cracked and peeling in kitchen.
Clean and maintain floors. Replace or repair cracked and peeling tiles.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls behind three compartment sink and by back door has chipped and peeling paint with exposed non-absorbant material. Walls behind prep coolers and back prep table are soiled.
Routine clean and wash walls. Resurface and repair walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Concrete or pumice blocks used for interior wall construction in walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be finished and sealed to provide an easily cleanable surface.
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4/10/2014 | Routine | 93 |
HACCP: Provided date marking haccp. Also discussed cooking of gyro meats.
Sanitizer used is Chlorine. No sanitizer made up at this time discussed sanitizer concentrations.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The handle of the white handled knife is melted and no longer smooth and easily cleanable.
Replace the handle of the knife or replace the entire knife so that it has a smooth and easily cleanable handle.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The following food contact surface are soiled: Meat slicer, bottom of true cooler and racks in the true cooler.
Daily clean and sanitizer 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: Mop sink, outside of the non-functioning coolers and shelving of the prep tables.
Routinely clean and maintain 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
The hand sink in the back had no paper towels or hand soap. The facture for the hand sink up front is in disrepair.
Corrected by an employee suppling the hand sinks with paper towels and soap.
Replace the fixture.
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.
- Floors properly constructed, clean, drained
1) The floor under equipment is soiled, specifically under the non-working coolers, under the oven and under the prep counters in the back.
2) Some tiles behind the counter are cracked and broken.
1) Clean and maintain clean the floors. 2) Replace the broken tiles so that the floor is smooth and easily cleanable.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The following walls have the coating removed from them and exposed absorbent material underneath, behind the 3-compartment sink and around the hand sink in front. 2) The lower part of the wall behind the gyro machine is soiled. 3) Acrostic type tile installed in the drop ceiling.
Clean and maintain clean walls. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Resurface the walls so that the exposed absorbent material are sealed. Concrete or pumice blocks used for interior wall construction in walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be finished and sealed to provide an easily cleanable surface. Acrostic type is absoraband use a non-absorbant material for the ceiling tiles.
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9/27/2013 | Routine | 92 |
HACCP: Discussed installing non-absorbant ceiling tiles in the kitchen area. Do not use the acrostic type tile. Use plastic type tile.
Sanitizer used is Chlorine.
- Original container, properly labeled, consumer advisory
The precooked taco meat from GFS was not labeled with the name and date product was open.
Corrected by employee labeling the container.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The handle of the white handled knife is melted and no longer smooth and easily cleanable.
Replace the handle of the knife or replace the entire knife so that it has a smooth and easily cleanable handle.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: The interior bottom of the true cooler, the racks in the true cooler, the meat slicer blade and guard behind the blade and the cutting boards of the prep coolers.
Clean and sanitize all food contact surfaces routinely to prevent accumulated soil.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: lower part of the front side of the true cooler, the door edge of both prep coolers, interior of the non-working true prep cooler, edges of the metal bread speed rack, bottom shelf of the small pizza pan prep table and the shelving where the pizza boxes are stored.
Clean and maintain 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
The hand sink in the back had no paper towels or hand soap. The men's restroom was out of paper towels.
Corrected by an employee suppling the hand sinks with paper towels and soap.
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.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster outside had the lid open
Corrected by an employee closing the lid
Waste containers stored outside the establishment such as dumpster, compactor and compactor systems shall be kept covered when not in actual use.
- Outside storage area clean, enclosure properly constructed
The area around the dumpster is soiled with debris.
Clean the debris around the dumpster area.
Outside storage areas or enclosures where garbage and refuse containers are stored shall be maintained clean.
- Floors properly constructed, clean, drained
The following areas of the floor are soiled: Under large oven, under the pizza prep table, under the non-working true coolers.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The lower part of the wall behind the gyro machine is soiled.
Clean and maintain clean walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/23/2013 | Routine | 88 |
Recheck of the dumpster area for correction of the holes under the concrete slab.
Corrected: The holes were filled in with dirt. It is strongly recommend that the holes be filled with concrete to permanently close the hole. The area inside the fence was free of litter.
No violation noted during this evaluation. | 11/20/2012 | Recheck | |
Complaint was received that there were rats living at the dumpster for this facility. The complaint was also trash from the dumpster was being blown into people yards.
At the time of this investigation there were signs of some type activity, indicated by holes appearing to be burrowed in corners of the fence behind the dumpster.
In reference to the debris being blown, at the time of this investigation the dumpster lids were closed. There was however debris on the ground around the dumpster but contained to the inside of the fence. This debris must be cleaned up.
The manager stated that he has found other peoples trash being thrown over his fence. He believes people park in the ally and use his dumpster. He can't put a cover other his fence due to the way the dumpster is picked up and dumped when the garbage truck comes.
It was recommended that the holes in the corners of the fence be blocked with some type of concrete block or cinder block to try and prevent the rats or whatever pest it is from entering the dumpster area.
Also always keep the dumpster lids closed and try and keep any trash that is thrown over your fence in the dumpster.
A recheck will be conducted on or after 10/31/12 to see if the debris is picked up and the holes are fixed in some manner.
No violation noted during this evaluation. | 10/12/2012 | Complaint Investigation | |
HACCP: Discussed date marking.
Sanitizer used is Chlorine
Note: Discussed with the manager about keeping tomatoes on ice while being busy to prevent them from being in the temperature danger zone.
- Food contact surfaces designed, constructed, maintained, installed, located.
The handle of the pizza knife and the small butter knife are melted.
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.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices. Replace these tools.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: The meat slicer, counter tops, interior of the non-functional coolers, the bottom interior of the true cooler and the pizza knife.
Clean and sanitize all food contact surfaces routinely to prevent accumulated soil.
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: the exterior of the true cooler and the shelving of the prep tables where the pizza boxes are stored.
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
1) There is no soup at the back hand sink. 2) The hand sink in the mens restroom had whiskers hairs in it.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
Keep al hand sinks supplied with paper towels and soup and keep them clean.
- Floors properly constructed, clean, drained
The floors are soiled in the following locations: Under the prep coolers, next to the soda machine, under the prep tables, under and around the large oven.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall behind and below the gyro machine is soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
A piece of the old gyro machine and old pizza pans were being stored in the corner of the back room and were not being used.
Removed articles and pieces of equipment that are no longer used from the establishment.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
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9/25/2012 | Routine | 90 |
The facility has had improvements in regards to better lighting, the leak at the 3-compartment sink was fixed, the wall under the gyro machine was cleaned and the non-funtional coolers had signs of being cleaned.
With the improved lighting the facility manager will be able to see better to clean better.
There were obvious areas being cleaned little by little.
Keep routinely cleaning area mentioned in past reports.
Manager stated that he has inquired about getting the walls repainted to seal the exposed particle board.
No violation noted during this evaluation. | 2/6/2012 | Recheck | |
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