GC:
Frozen foods frozen
Sanitizer: 200 ppm (chlorine)
HACCP: Refrigeration temperature handout and education on keeping coolers closed when not in use to maintain correct temperatures. Discussed possible need for temperature log during busy times.
- Food protection during storage, prepartion, display, service, transportation
A rolling rack of bread was found without a protective covering over the top rack of bread. The bread was fully exposed.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Correct by providing a protective covering over the top layer of bread and all other items on the rolling racks at all times
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
A polar pop was found stored in the box of cookies in the walk-in freezer.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces of equipment and utensils clean
The soda nozzles on the soda machine next to the drive thru window and on the coke machine in the self service area were found soiled
All food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all food contact surfaces
- Plumbing installed and maintained
The three compartment sink leaks from the bottom of the center faucet
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Correct by repairing leak
- No Certified Manager Present
No food managers license is able to be produced during the time of inspection. Manager states he does not have his license. He believes the owner has his license but is unsure.
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10/27/2015 | Routine | 90 |
Haccp
- Thermometers, gauges, test kits provided
Found chlorine test strips, but facility uses quat sanitizer. Did not find any quat test strips. Provide quat sanitizer test strips.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Walls, ceilings, and attached equipment, properly constructed, clean
The covers to the compressor area above walk in coolers is falling inward. Fix covers.
Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall maintained in good repair.
- Critical: Toxic items labeled and used properly
Found spray bottle with blue liquid without label. Corrected by labeling sanitizer and speaking to manager.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
- No Certified Manager Present
.Found no current FSSCM at facility. Cat II facilities must have at least one certified food manager on premises.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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5/18/2015 | Routine | 93 |
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HACCP - Discussed and provided written information on temperature control of potentially hazardous foods.
Sanitizer - chlorine
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Sliced deli meats in food prep cooler facing dining area wall not at proper temperature: roast beef 46 degrees F, Turkey 47 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 cooled deli meats to 41 degrees F. Corrected.
- Critical: Cross-contamination, equipment, personnel, storage
Personal beverage (milk from McDonald's) stored in walk in cooler in box with ready to eat cookies.
Food that is not subject to further washing or cooking before being served shall be stored in a way that protects it against cross-contamination from food that requires washing or cooking. Discard milk or store separately from foods utilized in food service operations of establishment. Worker removed milk. Corrected.
- Single service items properly stored, handled, dispensed
Cardboard boxes utilized to transport large delivery orders stored on floor under phone area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Store boxes 6 inches above flooring.
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10/22/2014 | Routine | 90 |
HACCP - Discussed and provided written documentation on proper handwash procedures.
Sanitizer - chlorine
- Critical: Sanitizing concentration
No sanitizer solution prepared.
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. Maintain sanitizer solution in bucket during food preparation at 200-300ppm. Worker made fresh sanitizer solution at 200ppm.
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5/20/2014 | Routine | 96 |
HACCP: Food protection during storage.
Chlorine sanitizer is used.
FSSM license expired. No current FSSM on staff. Provide documentation of FSSM certification or proof of enrollment in a FSSM course by next inspection date. All Cat II establishments must have at least one FSSM on staff.
- Food protection during storage, prepartion, display, service, transportation
1. Employee backpack stored on top of paper to-go sandwich bags. 2. Employee bottled drink stored in box of frozen goods in walk-in freezer. 3. Employee bottled beverage stored over tomatoes in walk-in cooler. Correct by providing container in walk-in cooler and/or freezer clearly labeled "Employee Items Only." All employee bottled beverages and food items that are stored in walk-in cooler or freezer must be stored in a way that prevents contamination of food being served to customers.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Floors properly constructed, clean, drained
Accumulation of soil and bread crumbs on floor near cash register. Walk-in freezer floors soiled.
Clean floors as often as necessary to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
No current FSSM on staff. No staff currently enrolled in FSSM class or refresher course. All Cat II establishments shall have at least one certified FSSM on staff. Provide proof of completion or enrollment in FSSM class by next inspection.
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10/2/2013 | Routine | 97 |
HACCP DISCUSSION: HAND WASHING
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Excessive amount of sliced tomatoes placed in prep cooler holding, top ones at temperature of 48 degree F. Bring out a little food at a time to ensure the required temperature of 41 degree F or below. Some tomatoes were returned into the cooler.
- Critical: Hands washed, good hygienic practices (observed).
Observed employee returned to prep area picking-up fresh gloves to wear without washing hands. Wash hands each time you change task and gloves. Employee was made to wash hands.
- Critical: Sanitizing concentration
No sanitizer detected in a spray bottle labeled sanitizer. Ensure chlorine sanitizer at between 100 to 200ppm always with a test strip. A mixture of chlorine sanitizer was provided upto 200ppm.
- No Certified Manager Present
No certified food safety personnel available.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
No certificate posted.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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4/10/2013 | Routine | 86 |
HACCP DISCUSSION: SANITIZING CONCENTRATION
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Box of lettuce stored directly on the 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: Sanitizing concentration
Concentration of chlorine sanitizer in a spray bottle used by an employee below 50ppm.
Ensure concentration at between 100 and 200ppm in spray bottles for cleaning surfaces. Sanitizer remade to 150ppm.
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8/6/2012 | Routine | 90 |
HACCP: DISCUSSED TURNING OFF HAND SINK FAUCET WITH PAPER TOWEL TO PREVENT RE-CONTAMINATION OF HANDS.
CHLORINE USED AS SANITIZER.
- In-use food dispensing utensils properly stored.
Scoop handle in ice in drive thru window ice bin.
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 designed, constructed, maintained, installed, located.
Rusting surface of racks in Kairak 3-door prep coolers.
Replace or repair to provide smooth easily cleaned food contact surface.
- Critical: Sanitizing concentration
No sanitizer in one of the spray bottles of sanitizer.
Ensure concentration of sanitizer used for sanitizing surfaces at 100ppm to 200ppm with the use of test strip.
Corrected bu remake of sanitizer.
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3/7/2012 | Routine | 93 |
HACCP: Discussed use of sanitizer. cl- bleach used as sanitizer.
- Food protection during storage, prepartion, display, service, transportation
Sack/bag of onion stored on the floor of walk-in cooler. Store food elevated at least 6 inches above floor
- Food contact surfaces designed, constructed, maintained, installed, located.
Scoop for mayonnaise stored in a container of water. Store scoop in a deeper well with continuous flow of water preventing retention of fluid.
- Critical: Toxic items labeled and used properly
Spray bottle of liquid chemical not labeled. Label all containers of chemical.
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9/20/2011 | Routine | 91 |
HACCP: Discussed proper hand washing, and the use of sanitizing solution (water and chlorine bleach) to clean food and non-food contact surfaces of equipments and tables, not windex.
Chlorine bleach used as sanitizer.
- Critical: Hands washed, good hygienic practices (observed).
Observed an employee rolled carpets off the floor of dining area and went on to grab a bag of food without washing hands.
Employees shall maintain and conform to good hygienic practices during all working periods in the food service establishment.
Employee was made to wash hands.
- Critical: Toxic items properly stored
Spray bottle of sanitizer stored on prep table.
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.
Spray bottle moved.
- Critical: Toxic items labeled and used properly
Spray bottle of sanitizer 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.
Spray bottle labeled.
- No Certified Manager Present
No certified food personnel present and no certificate posted in facility.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
Provide a certified food safety personnel in 90 days and post certificate in a conspicuous area of the facility.
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4/28/2011 | Routine | 90 |
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