HACCP: Handwashing Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- Plumbing installed and maintained
1) Handwashing sink located at front of kitchen is very slow to drain. 2) Hot water faucet on three compartment sink is leaking. Repair plumbing.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Toxic items labeled and used properly
Observed a spray bottle of yellow liquid and a spray bottle of purple liquid stored on a shelf above the mop sink in the back storage area without a label identifying contents. Corrected: items labeled.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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11/23/2015 | Routine | 94 |
HACCP: Handwashing Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- Critical: Hand washing sinks installed, located, accessible
Handwashing sink next to mop sink in back room was blocked by a case of water and a bucket with sponges. Corrected: sink cleared.
Lavatories shall be accessible to employees at all times.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Baffles above stove soiled. 2) Vents in restrooms and throughout kitchen are soiled. Clean vents and baffles.
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8/20/2015 | Routine | 95 |
HACCP: Toxic Labeling. Provided handout.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
Note: Establishment paid $3 for a container of chlorine test strips.
- Original container, properly labeled, consumer advisory
Pre-packaged containers of baklava and other desserts at front counter are not labeled for retail sale.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed a tray of wrapped food at back prep area of establishment with a burned cigarette and ashes sitting on tray next to it. Corrected. Employee discarded items and put tray at dirty section of three compartment sink for washing, rinsing, and sanitizing. Employees shall not use tobacco in any form while engaged in food preparation or service, nor while in any equipment or utensil washing or food preparation areas.
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3/20/2015 | Routine | 94 |
HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - chlorine
- Non-food contact surfaces clean
Soiled gaskets on doors of 2 door Delfield cooler. Heavily soiled gasket on door of Whirlpool refrigerator in back storage area. Clean and sanitize non food contact surfaces.
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11/17/2014 | Routine | 99 |
Sanitizer - chlorine HACCP - Discussed and provided written information on date marking.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Observed worker washing dishes without utilizing 3 sink setup.
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment. Worker complied once informed of proper dishwashing procedures. Corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood heavily soiled. Provide a routine cleaning.
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8/5/2014 | Routine | 97 |
Sanitizer - chlorine
HACCP - Provide written information and discussed proper storage of potentially hazardous foods.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed an open cup of tea on freezer utilized for food preparation.
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 cloth on freezer being used at food prep counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Interior bottom shelving of upright Frigidaire freezer soiled with debris. Bottom interior surface of chest freezer doiled and has ice build up. Interior surface of warmers soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of mechanical refrigeration. Dry goods shelf above chest freezer soiled with debris. Clean and sanitize non food contact surfaces.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lid open on outside dumpster. Trash receptacle at back handwash sink overfilled with trash.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood heavily soiled with debris. Provide a routine cleaning.
- No Certified Manager Present
No state certified person present.
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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3/3/2014 | Routine | 88 |
HACCP: .Discussed food prep. Sanitizer used is Chlorine.
- Critical: Sanitizing concentration
No sanitizer reading of the spray bottles hanging above the 3-compartment sink or the wiping cloth bucket.
Remake the sanitizer bottles before using them so that they are at the proper sanitizer concentration ranging between 100-200ppm.
Corrected by making new sanitizer bottles.
Sanitizer bottles shall have a sanitizer at least twice the concentration of that of dishes which are fully immersed into water.(100-200ppm)
- Food contact surfaces of equipment and utensils clean
The soda machine nozzles were soiled.
Corrected by the manger removing the nozzles and begain to clean and sanitize them.
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.
- Non-food contact surfaces clean
The exterior of the microwave where the numbers are and the handle are soiled.
Clean and maintain clean all non-food contact items.
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
The plastic forks were being store multipul directoins.
Arrange the utensils so they are all the same direction with the handle presented to the worker.
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.
- Plumbing installed and maintained
The faucet of hte 3-compartment sink is leaking and repaired with duct tape.
Properly repair the leaking faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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10/25/2013 | Routine | 91 |
| HACCP: Discussed air flow in coolers and over loading coolers which may prevent proper air flow and ultimately improper food temperatures.
Sanitizer used is Chlorine.
No sanitizer was made up at this time, so a review of the proper concentrations was done.
- Critical: Approved source
Home canned food was found in the six door cooler intermingled with food for the establishment.
Corrected by educating the manager about clearly labeling food items for personal use and home canned foods are prohibited from sell in the establishment. The manager was told to move the product to a designated area for employee only food.
Usage of home prepared or hermetically sealed food which has been processed in a place other than a wholesale food processing establishment is prohibited.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Chicken kabab, diced tomato and part of a slice tomato were all at or above 41 degrees F, located in the Defield prep cooler. 2) left over chicken shawarma was not labeled and also was above the 41 degrees mark.
Corrected by employee voluntarily discarding the food.
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.
Foods in containers or packages that do not bear a date or day shall be discarded.
- Non-food contact surfaces clean
Spice shelving along the back wall is soiled.
Clean and maintain clean all non-food contact surfaces.
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.
- Critical: Toxic items labeled and used properly
Spray bottles with unknown liquid in them were not clearly labeled or not labeled at all.
Corrected by employee labeling the spray bottles.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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5/30/2013 | Routine | 84 |
HACCP: Discussed date marking and cooling. Sanitizer used is Chlorine.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Diced tomato and sliced tomato were at or above 50 degrees F.
Corrected: Tomato were voluntarily discarded.
Keep cold potentially hazardous at or below 41 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.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
To go bags were being used to hold food.
Corrected by education.
Use food grade materials to store food.
- Critical: Sanitizing concentration
There was no reading for sanitizer in the spray bottles or the wiping cloth bucket.
Corrected by education of proper concentration and new bottles and bucket were made up at the proper sanitizer concentration.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
- Wiping cloths clean, used properly, stored
Wiping cloth being stored on the counter tops and on the ledge of the hand sink.
Corrected: The wiping cloths were placed into the wiping cloth bucket.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink near the front of the kitchen does not have a trash can near it.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- No Certified Manager Present
Manager is not food certified.
The manager is actively attempting to taking the class again. A letter was observed that an attempt was made on 1/10/13 to pass the class.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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.
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1/24/2013 | Routine | 82 |
HACCP: Discussed storage of pesticides Sanitizer used is chlorine.
- Food contact surfaces designed, constructed, maintained, installed, located.
Blue lid on the rubbermaid containers are torn, cracked and chipping.
Replace these lids so they are smooth, easily cleanable, and free of imperfections making them hard to effectively clean.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods.
- Food contact surfaces of equipment and utensils clean
The upper interior of the microwave is soiled.
Clean and maintain clean all food contact surfaces.
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.
- Floors properly constructed, clean, drained
The floor under the 3-compartment sink and around equipment is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
No certified person in facility
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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10/29/2012 | Routine | 95 |
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