An investigation was conducted due to a Food Bourn Illness complaint that was received. Person stated they became ill a few hours after eating a Turkey Sandwich. During investigation, Manager stated no employees have been ill nor have they had any call offs due to illness. All product is being maintained 41F on all cooler units. Recommend closing front counter cooler case lids when not in sure to ensure proper food safety. Observed proper hand washing techniques.
Note: A Critical violation was observed during investigation, Sanitizer was found to be over 400ppm, Quat, Violation was corrected though remixing and education.
- Critical: Toxic items labeled and used properly
Sanitizer spray bottles were found to be over 400ppm Quat. (chemical instructions state 200-400ppm). Corrected by mixing large batch at 200ppm in 3 compartment sink and filling all bottles. Maintain Quat Sanitizer as directions state (200-400ppm)
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1/19/2016 | Complaint Investigation | |
HACCP - Discussed and provided written information on Toxic items labeling and storage.
Sanitizer - Quats
Frozen foods were frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on bottom left door of Traulsen 4 door cooler.
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. Repair or replace gasket.
- Critical: Toxic items labeled and used properly
Spray bottles containing sanitizer solution not labeled.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law. Worker labeled spray bottles of sanitizer . Corrected.
- No Certified Manager Present
No state certified food sanitation service manager on premises.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Provide an FSSM within 30 days.
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10/22/2015 | Routine | 94 |
HACCP - Discussed and provided written information on proper handwashing and Food Handler Training.
Sanitizer - quats
Frozen foods were frozen.
- Thermometers, gauges, test kits provided
No test strips available for checking proper concentration of Quats sanitizer .
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used. Provide proper test strips.
- Food contact surfaces of equipment and utensils clean
Soiled spigot on soda machine. Clean and sanitize food contact surfaces.
- No Certified Manager Present
N.o state certified food sanitation service manager present during inspection.
Certification shall be achieved by successfully completing a Department approved course and monitored examination offered by a testing organization in compliance with the criteria in the IDPH food service code. Provide a certified person.
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6/1/2015 | Routine | 97 |
HACCP: As of January 1, 2015, all food handlers within an establishment (this includes any wait staff, those working behind the bar, any one who handles food, equipment, etc.) is required to take a 2 hour online training course. The courses offered are available on our website, www.pcchd.org On the right side of the screen, under "Recently Updated Forms", click on "Food Protection Program". This will take you to the links for all courses offered and all frequently asked questions. Once each food handlers has taken this training, please have certificates available for inspections beginning in 2015.
It should be noted that any employees who currently have their Food Service Sanitation Manager Certification, are exempt from this 2- hour online course.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
Note: 30 day inspection completed for Change of Ownership.
- Food protection during storage, prepartion, display, service, transportation
Baked bread stored on rolling rack without a cover on the top to prevent dust, etc. from falling onto bread. Correct by keeping an empty tray on the topmost rack.
- Floors properly constructed, clean, drained
Multiple tiles are chipped or missing in back room. Repair or replace tiles.
- No Certified Manager Present
No FSSM present at time of inspection. Provide to have a FSSM on staff at all times potentially hazardous foods are prepared. Provide certificates of FSSM at next routine inspection. A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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11/24/2014 | Routine | 97 |
Note: Establishment underwent a Change of Ownership two weeks ago but did not submit appropriate paperwork and license fees previous to the change. Current license is no longer valid as licenses are non transferable. The establishment is given 24 hours to submit appropriate paperwork, prorated license fees ($150) and penalty fee ($100) to the Health Department to avoid potential closure. Today's inspection serves as the Final inspection for Change of Ownership for new establishment number. A 30 day inspection will occur approximately 30 days after new license is issued.
Cl- is the sanitizer used in the establishment.
- Food contact surfaces designed, constructed, maintained, installed, located.
Bottom of veggie Traulsen cooler has onion peels in it. Clean food debris.
- Critical: Hand washing sinks installed, located, accessible
Hand sink in back room blocked by bottle of Windex. Corrected: bottle removed.
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10/30/2014 | Final | |
First re-check inspection conducted to address critical violations not fixed during routine inspection that took place on 4/14/2014. All critical violations and most non-critical violations have been corrected as noted under each violation number in this inspection. The broken Delfield cooler has also been repaired and is holding temperatures of 41 degrees F or lower. No further rechecks will be necessary. Great improvement in sanitation and food safety since last inspection. Please call Stephanie at 309-679-6684 with any questions or comments.
- Critical: Foods properly cooled
During previous inspection tuna salad beneath prep table was being stored without a lid and with no date of preparation marked. Corrected: Lid has been purchased for tuna salad and food was date marked during first re-check.
- Food protection during storage, prepartion, display, service, transportation
During previous inspection boxes of bread were being stored directly on the walk-in freezer floor, produce was being stored directly on the walk-in cooler floor, and loaves of bread were stored on rolling racks with no covering. Corrected: new racks were bought and placed in the walk-in cooler and walk-in freezer to lift all food items off of the floor. Empty metal trays were placed on the top rack of the rolling rack to provide protection from potential contamination of loves of bread.
- Critical: Hands washed, good hygienic practices (observed).
During previous inspection multiple instances of ineffective hand washing and glove usage were observed. Manager, Jason Oswald, states that he has revisited the hand washing policies with all members of staff. Proper hand washing and glove usage was observed during the first re-check inspection.
- Plumbing installed and maintained
During previous inspection a heavy leak was observed from beneath the hand washing sink the back room. Corrected: leak has been repaired.
- Critical: Presence of insects/rodents. Animals prohibited
During previous inspection it was noted that the side storage room had great potential for the harborage of pests and insects due to the excessive amount of debris and storage racks that were not six inches off of the floor preventing effective floor cleaning and sanitizing. Floor racks with food items and single-service items have been raised 6 inches off the floor to provide the opportunity for effective cleaning and sanitizing. The entire side room storage area has been cleaned and organized. All construction materials are now in an area separate from food and single-service items. The debris has been removed from the floor and the floors are clean, sanitized, and dry.
- Critical: Outer openings protected from insects, rodent proof
During previous inspection it was noted that the back door was not being tightly closed, allowing the opportunity for pests to enter the establishment. Manager, Jason Oswald, states that he has enacted new policies regarding the use of this door. The door was closed and lock during inspection. Drivers are now instructed to bring deliveries in and out through the front door. The back door is now only used for the removal of garbage and must be locked when not in use.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
During previous inspection it was noted that personal employee items such as coats, jackets, hats, and backpacks were being stored on top of boxes of soda in the back room. The bottom shelf of the back storage rack is now devoted to employee belongings so that no potential for contamination of food or food contact surfaces exist. Hanging racks have been installed on the back door of the office to provide storage of employee aprons.
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5/5/2014 | 1st Recheck | |
HACCP: Hand Washing HACCP provided.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
Note: A First Re-Check will occur on or after April 28, 2014 to ensure that measures have been taken to correct critical violations and other minor violations that could lead to critical violations.
1) Side dry storage room floors must be cleaned and sanitized to prevent the potential harborage of pests. Discard unusable lids, sugar packets, etc. Steps must be taken to minimize the excessive amount of unnecessary articles in the dry storage room. Back door MUST be kept tightly closed at all times when not in use.
2) Management must review hand washing and glove usage policies with staff to ensure all employees are made aware that if gloves touch body, clothes, hair, etc., they must be discarded, hands must be re-washed, and new gloves must be applied before returning to food prep area.
3) Delfield cooler must be repaired to provide storage for produce and other food items OFF of the floor of the walk-in cooler.
4) Plumbing must be repaired at hand wash sink next to ice machine as the heavy leak discourages hand washing at this station, as evidenced by its lack of use during inspection.
All rechecks incur recheck fees. If the above referenced violations have not been remedied and/or improved, further rechecks may be necessary. Please contact Stephanie Streight at 309-679-6684 with questions.
- Critical: Foods properly cooled
Large tub of tuna stored below food prep line was not marked with the day or date of preparation. Corrected: date marked.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Food protection during storage, prepartion, display, service, transportation
1) Boxes of frozen bread and cookies were stored on the floor of the walk-in freezer. 2) Boxes of lettuce and other produce stored on the floor of the walk-in cooler. 3) Tuna salad stored beneath food prep line without a lid or covering. 4) Loaves of bread stored on bread rack with no top rack to provide protection from dust and/or overhead dripping, leakage, or condensation. Corrected by education. Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. 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
- In-use food dispensing utensils properly stored.
Ice scoop at drive-thru ice machine was stored with the handle inside of the ice. Corrected: scoop stored with handle extended out of ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Critical: Hands washed, good hygienic practices (observed).
Multiple employees observed touching hats, re-tying aprons, and touching body with gloved hands without removing gloves, washing hands, and applying new gloves on food prep line. Employees observed applying gloves without washing hands first. Corrected by education. Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves, including when gloves are changed. Single-use gloves shall be discarded when damaged or soiled or when interruptions occur in operations, including when an employee touches hair, clothing, body, personal items, or anything besides ready-to-eat foods (hands should be washed and gloves changed when switching from raw to ready-to-eat foods as well).
- Food contact surfaces of equipment and utensils clean
Observed two soiled cutting boards and a soiled knife stored at the secondary food preparation area when no customers were present in the drive-through or in-store. Secondary prep cooler was not currently being used during inspection period. All food contact surfaces shall be cleaned and sanitized in between sets of customers. 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. Corrected by cleaning and sanitizing secondary prep station.
- Single service items properly stored, handled, dispensed
A box of foam cups were stored directly on the floor in the side dry storage room. Corrected: box moved to shelf.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Heavy leak present from pipe beneath hand sink located next to the ice machine in the back room. Leak is also present from the left side faucet handle of this same hand sink. Repair plumbing.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Presence of insects/rodents. Animals prohibited
Side storage room provides the potential to harbor rodents and/or insects due to the excessive amount of debris including stacked boxes of receipts that cannot be cleaned under, multiple lids strewn underneath racks, multiple packets of sugar substitutes strewn beneath racks, sleeves of dusty, unusable lids piled in corners, and excessive amounts of exposed insulation both on the ceiling and piled in corners throughout side storage room. Multiple glue traps were observed with dead insects and old droppings. Rack shelves are too low to the ground to allow for routine and effective cleaning, including racks where foods are stored against code less than six (6) inches from the floor. Correct by cleaning and sanitizing floors in this area. Remove clutter that is not necessary for day to day operations. Place shelves at least six inches from floor for the storage of food and single-service items. Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Re-check of establishment will occur on or after April 28, 2014 to ensure that measures have been taken to lessen the potential for harborage of pests.
- Critical: Outer openings protected from insects, rodent proof
Observed back door left open approximately an inch to two inches upon arrival to establishment. Corrected: door closed tightly.
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.
- Floors properly constructed, clean, drained
Flooring throughout back kitchen area (in corners and beneath equipment) as well as flooring beneath shelves and in corners in the side dry storage room are soiled. Provide routine cleanings. Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents in both men's and women's restrooms are soiled 2) Exposed studs and rafters in side dry storage room are covered in open insulation providing the potential of contamination of single-service articles and food items. Exposed studs, joists, and rafters in rooms other than in the walk-in refrigerating units, food-preparation areas, equipment and utensil-washing areas, in toilet rooms and vestibules shall be finished to provide an easily cleanable surface. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Lights in the walk-in cooler and walk-in freezer are blown. Replacement bulbs are not available at the establishment. Replace bulbs.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
1) Excessive unnecessary clutter stored in side dry storage area 2) Coats, used aprons, jackets, and hats stored hanging on single-service storage shelves and food storage shelves throughout establishment. Provide a separate, specific area for all employee clothing items.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. Personal items and worn clothing/apparel items shall be stored separate from food, food contact surfaces, and single-service articles.
- No Certified Manager Present
FSSM has sent off paperwork for renewal and is awaiting a new license. Provide updated information at next routine inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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4/14/2014 | Routine | 75 |
HACCP: Discussed proper and frequent hand washing.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
The bread in the cooling rack did not have the top most rack protected.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in the Delfield, Norlake and prep cooler are rusted/peeling/cracking.
Repair or replace the shelving.
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 designed, constructed, maintained, installed, located.
The potato chip and single service storage rack in the side room is less than 6" from the floor.
Elevate the lowest shelf/move the lowest rack so that it is at minimum 6" off the floor.
Floor-mounted equipment, unless readily movable, shall be sealed to the floor
- Non-food contact surfaces clean
The underside of the meat slicer near the buttons is soiled.
Clean and sanitize routinely and 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.
- Storage/handling of clean equipment, utensils
Washed and sanitized dishes were found stacked instead of being allowed to air dry.
It is important to allow proper air drying and contact time of sanitizer to ensure all potential bacteria are destroyed by the sanitizer.
All equipment, tableware and utensils shall be air-dried.
- Single service items properly stored, handled, dispensed
Single service cups were found stored on the floor in the side storage room.
Corrected
- Plumbing installed and maintained
The faucet at the three compartment sink has a leak present.
Repair or replace the faucet.
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
The hand wash sink in the back area was soiled upon arrival at inspection with debris and other food items.
Corrected
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9/25/2013 | Routine | 85 |
HACCP: Discussed routine changing of weather stripping at back door to minimize entrance of pests.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Critical: Cross-contamination, equipment, personnel, storage
Personal foods are being stored over foods for the establishment in the cooler.
Corrected
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The potato chip and single service storage rack in the side room is less than 6" from the floor.
Elevate the lowest shelf/move the lowest rack so that it is at minimum 6" off the floor.
Floor-mounted equipment, unless readily movable, shall be sealed to the floor
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sink at the front prep area was soiled. There were no paper towels present at the hand wash sink at the back hand washing station.
Corrected
- Floors properly constructed, clean, drained
The floor drains are soiled. The side storage room floors are soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling in the side storage room is in disrepair.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
- Rooms clean, lockers provided and used, clean
Personal coats/items are found stored hanging off storage racks for foods/single service articles.
Corrected
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2/27/2013 | Routine | 90 |
HACCP: Discussed proper storage of hose at the mop sink to prevent any back flow of water into the main water supply.
Chlorine bleach is the sanitizer used in the facility.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Foods are being stored on the floor in the walk in cooler and freezer.
Store all foods elevated at least 6" off the floor.
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
- In-use food dispensing utensils properly stored.
The ice scoop at the soda fountain was being stored with the handle in the ice.
Corrected, scoop stored properly.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Food contact surfaces of equipment and utensils clean
The interior of the prep cooler is soiled. There were soiled knives being stored in the knife rack.
Clean and sanitize routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The table under the slicer is soiled. The seals of the norlake cooler and prep cooler are soiled.
Clean and sanitize routinely.
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.
- Single service items properly stored, handled, dispensed
Boxes of single service articles are stored on the floor in the side storage room.
Corrected
- Floors properly constructed, clean, drained
The floors in the walk in Norlake cooler are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling in the side storage room is in disrepair. The walls near the three compartment sink had walls in disrepair.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
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5/7/2012 | Routine | 82 |
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
HACCP: Discussed proper hand washing. Employee's were all washing their hands as required during the inspection. Continue these good practices.
- Food protection during storage, prepartion, display, service, transportation
There were chips on the floor in the side storage room. Foods stored on the floor of the walk in cooler and freezer
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
- Food contact surfaces of equipment and utensils clean
The shelving in the walk in cooler is soiled. The interior of the delfield upright cooler is soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The dry can/mayonnaise storage area is heavily dusty.
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.
- Storage/handling of clean equipment, utensils
There were stacked containers in the facility that were still wet after being washed/sanitized.
Corrected
- Single service items properly stored, handled, dispensed
Boxes of cups and to go boxes were stored on the floor of the side storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling in the side storage room is in disrepair. 2) The wall in the mop sink is in disrepair.
Repair the ceiling and walls and maintain in good repair.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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1/26/2012 | Routine | 92 |
HACCP: Discussed proper use of hand wash sinks with the employees. They are to be used for hand washing only.
Chlorine bleach is the sanitizer used in the facility.
The side storage room is currently in the process of being cleaned out. It is a major improvement from the last inspection.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1)The pickle barrel in the prep cooler is not covered. 2)The frozen items are stored on the floor of the walk in freezer. 3) The storage of boxes of prepackaged goods have the lowest shelf less than 6" from the floor.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Food not subject to further washing or cooking before being served shall be protected from further contamination. 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: Proper hygienic practices, eating/drinking/smoking (evidence)
An employee was seen rinsing out sanitizing rags in the hand wash sink next to the ice machine. Another employee was seen pouring liquids into the front hand wash sink.
Hand wash sinks are for hand washing only.
Corrected by education, sinks were cleaned and sanitized.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks in the vegetable storage cooler are rusting and chipping. The seals of the front prep cooler are tearing.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The soap dispenser at the hand wash sink near the ice machine is in disrepair.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
Repair the soap dispenser to allow for soap to be dispensed properly.
- Floors properly constructed, clean, drained
The floors in the walk in cooler and freezer are soiled. The floors in the side storage room are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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8/1/2011 | Routine | 84 |
Chlorine bleach is the sanitizer used in the facility.
HACCP: Discussed proper and frequent hand washing between glove use.
The pest control operator for the facility is Terminix.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Yellow oily appearing mixture in the walk in cooler is not labeled with the contents or common name.
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.
- In-use food dispensing utensils properly stored.
A knife being used for food preparation was stored with the handle in tomatoes at the prep table.
Corrected, knife properly stored.
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)
The employees are storing hot holding gloves and soiled rags on the hand wash sinks.
Corrected by education and cleaning and sanitizing of hand wash sinks.
Discussed proper hygienic practices and proper storage of all equipment to prevent contamination of hand wash sinks.
- Food contact surfaces designed, constructed, maintained, installed, located.
The shelving in the Delfield cooler is rusted.
Repair, resurface or replace the shelving.
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
The following food contact surfaces were soiled: 1) the meat slicer, 2) shelving in the Delfield cooler, 3) the seals of the coolers throughout the facility, 4) the baffle of the ice machine.
Clean and sanitize all food contact surfaces routinely. The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil. The food-contact surfaces and the cavities and door seals shall be cleaned at least once a day.
- Non-food contact surfaces clean
The following nonfood contact surfaces were soiled: 1) The exterior handles of the prep coolers, 2) The exterior of the Delfield cooler.
Clean and sanitize all nonfood contact surfaces routinely.
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.
- Single service items properly stored, handled, dispensed
Boxes of single service articles stored on the floor of side storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
There is a leak at the three compartment sink faucet.
Repair/replace the faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Outer openings protected from insects, rodent proof
The back door was slightly ajar and did not completely close when opened. It appears as if the door closing mechanism is in disrepair. The door does close on its own when pulled, however, this should be corrected by the next inspection or rechecks of the facility will occur with the appropriate recheck fees at that time.
Openings to the outside shall be tight fitting and self-closing.
- Floors properly constructed, clean, drained
The floor in the walk in cooler is soiled. The floor in the side storage room is soiled.
Clean all floors routinely and maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling vents, lights and fans throughout the facility are soiled. The ceiling in the side storage room is missing tiles.
Repair/ replace missing ceiling tiles.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/8/2011 | Routine | 80 |
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