HACCP: Ice machine guides must be maintained free from any type of soil and build up.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cabinet holding coffee urns has damaged areas where laminate is loose and/or missing.
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.
- Plumbing installed and maintained
Cap is missing off of backflow device at mopsink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
*Replace missing cap on backflow device*
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9/5/2013 | Routine | 98 |
HACCP: Handwashing is key to prevent spread of illness. Always wash hands after exchanging money or credit cards before preparing foods or drinks.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cabinetry damaged where grinder sits near 3 bay.
Cabinetry damaged in front area by espresso machine.
Both have loose or chipped laminate.
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.
- Plumbing installed and maintained
Backflow cap missing off of backflow device at mopsink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Replace cap.
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4/1/2013 | Routine | 98 |
HACCP: JHandwashing must be done after handling money or other items that can transfer contaminants.
- Plumbing installed and maintained
Waste water drain leaking at piping under the first bay of the 3 bay sink. Repair to eliminate the leak.
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8/14/2012 | Routine | 99 |
Haccp: Hand washing must be done after tasks that contaminate such as dish washing, handling money, using sanitizer etc.
- Food contact surfaces of equipment and utensils clean
Inside guide on ice machine has yeast mold building up on plastic surface.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Single service items properly stored, handled, dispensed
Spoons in the plastic holder were stored improperly.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
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2/27/2012 | Routine | 97 |
HACCP: Clean and maintain ice machine inside to prevent any yeast and /or mold build up.
- In-use food dispensing utensils properly stored.
Several scoops in products had handles in or touching 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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cabinetry under coffee dispensers and in front of espresso machine is damaged.
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.
- Storage/handling of clean equipment, utensils
Urns, stickers and new and seldom used equipment being stored in restrooms.
Food equipment and utensils shall not be stored in toilet rooms or vestibules.
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11/8/2011 | Routine | 97 |
HACCP: Personal items must be stored separately from all food service related items.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cabinetry edges are damaged leaving chipping surfaces.
- Wiping cloths clean, used properly, stored
Wet rags laying out on counters.
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.
- Single service items properly stored, handled, dispensed
Coffee filters and paperboard carafes being stored in bathroom on shelf.
Single-service articles shall not be stored in toilet rooms or vestibules.
*items moved*
- Critical: Hand washing sinks installed, located, accessible
Handsink blocked with stainless cup holding spoons directly in waste drain.
Lavatories shall be accessible to employees at all times.
*cup was moved*
- 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.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
*pa
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3/11/2011 | Routine | 91 |
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