- Critical: Presence of insects/rodents. Animals prohibited
Presence of mouse droppings in multiple locations within facility.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Remove all mouse droppings, thoroughly cleaning areas. Provide professional pest control with proof of service by 11/09/11.
A recheck fee will be assessed for each recheck.
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11/2/2011 | 1st Recheck | |
.HACCP - storage of toxic solutions
Sanitizer - dishmachine - chlorine
- buckets - quats
Note - there will be a recheck fee assessed for all rechecks.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Diced tomatoes in prep table cooler at 50 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 tomatoes. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in prep table coolers rusted and peeling. Resurface or replace shelving to make smooth and easily cleanable.
- Food contact surfaces of equipment and utensils clean
Interior of Imperial freezer soiled and covered with ice build-up. Defrost, clean and sanitize freezer. Interior of 2 door Victory cooler, Frigidaire refrigerator, microwave oven (upper surface), 3 door Delfield prep table cooler, and 2 door pizza prep cooler heavily soiled. Shelving in walk in cooler heavily soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of Imperial freezer, Victory 2 door cooler, prep table coolers. Shelving soiled with sauce (wing sauce area), soiled shelving in dry storage area, exterior door to walk in cooler heavily 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 or soap at handsink in dishwash area.
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. Worker provided soap and papertowels. Corrected.
- Critical: Presence of insects/rodents. Animals prohibited
Observed mouse droppings in dry storage area.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Rechekc on or after 10/27/11.
- Walls, ceilings, and attached equipment, properly constructed, clean
So.iled baffles in hood above ovens. Provide a routine cleaning. Soiled wall behind 3 compartment sink. Provide a routine cleaning. Wall behind handsink in disrepair. Resurface and seal wall.
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10/13/2011 | Routine | 83 |
HACCP - storage of toxic items Sanitizer - chlorine
- Food protection during storage, prepartion, display, service, transportation
Case of shredded cheese stored on floor of walk in cooler.
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).
Evidence of dumping in handsink next to dishmachine.
Lavatory, utensil-washing, equipment-washing, or food-preparation sinks shall not be used for the disposal of mop water or similar liquid waste or for the cleaning of mops. Handsinks are for handwashing only. Clean and sanitize handsink. Worker cleaned and sanitized handsink. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Coated shelving in pizza prep tables peeling and rusting. Resurface or replace shelving.
- Critical: Sanitizing concentration
No sanitizer solution detected in dishmachine. Maintain sanitizer concentration at 50-100ppm. Worker replaced solution and primed dish machine. Sanitizer concentration 50ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Soiled interior of freezer next to ovens, soiled metal diverter on ice machine, soiled shelving in walk in cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Heavily soiled gasket on upright freezers and pizza prep table coolers, soiled dry storage shelving. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Sprayer on 3 compartment sink leaking.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Flooring under equipment soiled with debris. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall in dishwash area heavily soiled. Provide a routine cleaning.
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5/5/2011 | Routine | 81 |
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