HACCP: Hand Washing HACCP given and discussed.
Frozen foods frozen.
Dish: 100ppm Cl-, Bucket: 100ppm Cl-
Note: Establishment will be installing a new ceiling and floor in the main dining hall after the first of the year.
No violation noted during this evaluation. | 12/18/2015 | Routine | 100 |
HACCP: Temperature documentation
- Plumbing installed and maintained
Found one women's restroom toilet out of order. Found rust on the splash shield to the men's urinal.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Found missing cove base at floor wall junction in kitchen area. Base was removed to install new cabinets. Please replace cove base.
The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
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7/24/2015 | Routine | 98 |
HACCP: Provided Cooking temperature haccp sheet
Sanitizer used is Chlorine
All frozen food was frozen.
Note: Discussed access to hand sinks in the dish room. Maintain all hand sinks to be accessible and do not block them.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving were the large cans are stored has peeling and chipping paint.
Repair or replace the shelving so that it is durable, smooth and 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.
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12/19/2014 | Routine | 99 |
HACCP: Discussed maintaining a cleaning schedule for all areas to define methods to properly clean and when to clean and how to clean in order to ensure that all areas, even when not used for a while, are being properly maintained and cleaned.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment and in the dish machine.
No violation noted during this evaluation. | 7/25/2014 | Routine | 100 |
HACCP: Employee hygiene and places for breaks and personal food and drink storage away from foods and products used for food establishment.
Cl- Sanitizer: 100 ppm Dish Machine Sanitizer Cl-: 100 ppm
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Corner of exterior door of popcorn machine is cracked. Fix door to eliminate projections and crevices.
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.
- Food contact surfaces of equipment and utensils clean
Interior of Popcorn machine has soil build up. Clean and sanitize as often as needed to maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
Walk in cooler floor has soil build up. Clean floors as often as necessary to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items properly stored
Tray of chafing dish fuel was stored on top of an open box of crackers in back dry storage area on west side of building. Store toxic such as chafing dish fuel away and/or below foods and food items. 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. Corrected by manager, moved chafing dish fuel away from food.
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9/13/2013 | Routine | 91 |
HACCP: Proper Toxic Storage Away and/or Below Food, Food Utensils and Prep Areas
Sanitizer: Cl- 200 ppm
- In-use food dispensing utensils properly stored.
Cups stored with food contact surface up. Store all utensils and wares inverted when ever convenient.
- Non-food contact surfaces clean
1) Soiled cabinet under sink next to hand wash station 2) White cabinets in kitchen holding utensils had some soil build up. Clean all non food contact surfaces as often as needed to maintain clean. 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.
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4/26/2013 | Routine | 98 |
HACCP: Handwashing: pump paper towel handle before handwashing, turn off water with paper towel
- In-use food dispensing utensils properly stored.
Scoop for large container of flour stored with handle in the flour.
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: Sanitizing concentration
No sanitizer present in bucket.
Provide 100-200ppm cl- sanitizer in buckets.
Corrected by re-mixing.
- Food contact surfaces of equipment and utensils clean
Interior of ice machine soiled on white apron.
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12/14/2012 | Routine | 93 |
HACCP: Handwashing cl- used as sanitizer
- Food protection during storage, prepartion, display, service, transportation
Box of potatoes stored on floor in 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
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on countertop.
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.
- Storage/handling of clean equipment, utensils
Clean utensils stored with food contact surface up.
Store utensils inverted to protect the food contact surfaces.
- Single service articles not re-used
Single use containers reused to store other foods in.
Re-use of single-service articles is prohibited.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Outside dumpster lids open.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Critical: Outer openings protected from insects, rodent proof
Back door held open.
Keep door closed.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
- Critical: Toxic items labeled and used properly
Sanitizer in three compartment sink above 200ppm.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
Corrected by emptying sink.
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3/30/2012 | Routine | 83 |
HACCP: Handsinks cl- used as sanitizer in dish machine @ 100ppm
- Critical: Potential for cross-contamination
storage practices
- Critical: Toxic items labeled and used properly
Toxic spray bottle with liquid in it not labeled.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
Corrected by discarding.
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12/16/2011 | Routine | 91 |
HACCP: Handwashing
***There is a complete lack of handsinks in several areas including ware washing and kitchen areas. There is only one handwashing sink available in the facility and that is located in the prep room area. If handsinks have been removed since the time the facility was approved to operate, they must be added back in. If problems or complaints arise due to lack of handwashing sinks, more sinks will need to be installed in the appropriate areas.***
- In-use food dispensing utensils properly stored.
Scoop for fry batter powder stored with handle in 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)
Open drinks stored on microwave in kitchen and on table next to three compartment sink.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee~s hands
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on several counters throughout kitchen, prep area, and ware washing areas.
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.
- Food contact surfaces of equipment and utensils clean
Interior of microwave soiled.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
Gaskets on Randell cooler moldy.
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 available at handsink.
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 facility soiled.
Cardboard used as flooring near fryers.
Floor tiles chipped and missing in areas throughout.
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.
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 constructed of smooth, easily cleanable, durable material.
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5/20/2011 | Routine | 87 |
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