HACCP: Date Marking/Food Protection
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
- Critical: Foods properly cooled
Multiple food items cooked this morning were not date marked, including: sausage patties and bacon in True Two-Door Cooler on cookline, cooked sausage patties in True cooler in dry storage area, sliced ham in Victory cooler in dry storage area. Two containers of sliced ham were properly date marked (12-14-15) but have been held past the allowable seven days in the single-door True cooler on cookline. Corrected by education and date marking. 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 contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: white Westinghouse microwave at wait station, GE microwave in kitchen, interior of smaller True refrigerator on cookline (next to handwashing sink), True two-door refrigerator interior next to cookline, interior white baffle of ice machine. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Critical: Water source safe, hot, and cooled under pressure
Upon arrival for inspection, it was noted that handwashing sink located next to cookline had hot and cold water turned off due to a small leak. Manager turned both hot and cold water back on. Hot and cold water are required at all handwashing sinks at all times. A work order to repair small leak has been placed. Corrected. Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water.
- Lighting provided as required. Fixtures shielded
Three Victory coolers and 1 Fagor cooler in hallway have burnt out light bulbs inside of unit. Replace lights in these units. 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 refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
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12/30/2015 | Routine | 87 |
HACCP: Handwashing Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- Critical: Foods properly cooked and/or reheated
Cheese sauce in Adcraft hot holding unit was found to be 78 degrees F. Corrected: unit was dry and needed water added for steam.
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.
- Food protection during storage, prepartion, display, service, transportation
Multiple uncovered food items stored throughout establishment including corned beef in the True fridge next to prep table, cooked sausage patties and sausage links in the True fridge next to dry storage, sliced potatoes in the Victory cooler.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following equipment is exposed to splash and needs to be sealed to the wall behind it: hand washing sink near grill, 3 compartment sink in kitchen, hand washing sink in waitress station. Reseal sinks to wall.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloths stored on counter of hand washing sink near pie case and on prep counter/grill in kitchen. Store all wet wiping cloths in sanitizer solution in between uses.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Lighting provided as required. Fixtures shielded
Three Victory coolers and 1 Fagor cooler in hallway have burnt out light bulbs inside of unit. Replace lights in these units. 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 refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
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9/11/2015 | Routine | 90 |
HACCP: Handwashing Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Hand sink in waitress station is not sealed to wall. 2) 3 compartment sink in kitchen is not sealed to wall. Seal hand sink and 3 compartment sink to wall. Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Wiping cloths clean, used properly, stored
Numerous wet wiping cloths stored on counters throughout establishment in between uses, including wiping cloths on prep counter and stove top.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Plumbing installed and maintained
1) Leak present on faucet of mop sink 2) Leak present at left side toilet in women's restroom.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
A package of hot dogs were thawing in cold, running water in the hand sink next to grill. Corrected: package moved to a prep sink for thawing. Keep all hand washing sinks open and accessible at all times for handwashing only.
Lavatories shall be accessible to employees at all times.
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3/30/2015 | Routine | 93 |
HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - chlorine
Frozen foods were frozen.
- Original container, properly labeled, consumer advisory
Observed food items not in original containers and not labeled.
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. Label foods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of 2 door True cooler. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Interior shelving of 2 door True cooler on cook's line heavily soiled (mold growth). Bottom interior surfaces of 2 door True cooler soiled. Bottom interior surfaces of 1 door Victory cooler soiled. Blade on industrial can opener soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of Imperial freezer. Heavily soiled gaskets on doors of 2 door Victory cooler. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Hot water valve on 3 bay sink leaking. Valve on handsink in waitress area leaking. Repair or replace valves to remove leak.
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11/18/2014 | Routine | 94 |
- Critical: Water source safe, hot, and cooled under pressure
No running hot and cold water at handsink by stove. No running cold water at 3 bay sink. Running hot and cold water have been restored at handsink. Running cold water has been restored to 3 bay sink. Corrected.
- Critical: Presence of insects/rodents. Animals prohibited
Numerous flies present in establishment. Professional pest control services were provided on 8/19/114. The number of flies has been reduced significantly. Corrected. Continue to monitor and provide professional pest control services.
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8/26/2014 | 1st Recheck | |
A call was received on 7/28/14 stating that the back door was being left propped open and as a result there were flies in establishment. Upon arriving to this establishment, this worker did observe back door propped open and multiple flies in the establishment. This worker recommended that owner install a screen door at back door in order to be able to leave back door open when deliveries are made and to reduce the number of flies. RFS # 14-0363
HACCP - Discussed and provided written information on date marking.
Sanitizer -chlorine
Note: There will be a recheck fee assessed for all rechecks.
- Original container, properly labeled, consumer advisory
Food items in refrigeration units with no labels: rice and meat dish, deli meats.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
Case of bananas stored on 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 Store food on shelving.
Food items in two door cooler not covered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Cover foods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of several mechanical refrigeration units: both 2 door True coolers, prep table cooler. Repair or replace gaskets.
- Non-food contact surfaces clean
Gaskets on doors of upright freezer and 2 door Victory cooler heavilly soiled. Clean and sanitize non food contact surfaces.
- Critical: Water source safe, hot, and cooled under pressure
No running hot and cold water at handsink by stove. No running cold water at 3 bay sink.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
Each compartment of the three compartment sink shall be supplied with hot and cold potable running water. Repair faucets to provide hat and cold running water as required. Recheck on or after 08/13/14.
- Critical: Presence of insects/rodents. Animals prohibited
Numerous flies in establishment.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Provide professional pest control and proof of services provided by next inspection. Recheck on or after 08/13/14
- Critical: Outer openings protected from insects, rodent proof
Back door propped open with no screen on opening.
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. Manager states produce was being delivered. Provide a screen door to minimize entry of pests, rodents, and insects. Worker closed back door. Corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in cooks area soiled with debris.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
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7/30/2014 | Routine | 85 |
- Critical: Outer openings protected from insects, rodent proof
Large opening at back.
Openings to the outside shall be tight fitting and self-closing.
Worker repaired door to remove gap. Corrected.
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4/9/2014 | 1st Recheck | |
- Critical: Sanitizing concentration
During routine inspection no sanitizer solution was detected in machine. Machine was serviced and now maintains a sanitizer concentration of 50ppm. Unit is now back in service (workers were utilizing 3 bay sink while dishmachine was down. Corrected.
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3/21/2014 | Recheck | |
HACCP - Discussed and provided written information on proper labeling and date marking of potentially hazardous foods.
Sanitizer - chlorine
Note: There will be a recheck fee assessed for all rechecks.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Raw eggs in pan by grill at 74 degree 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 discarded eggs. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of 2 door True cooler and 1 door True cooler in cook's area.
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 gaskets.
- Critical: Sanitizing concentration
No sanitizer detected in dish machine.
Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer's specifications for time and concentration for machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization. Manitain sanitizer solution concentration at 50-100ppm. Recheck on or after 4/3/14
- Wiping cloths clean, used properly, stored
Wet wiping cloth on counter by dish machine and counter in coo's area.
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 surface of microwave ovens at cook's station soiled. Interior bottom shelving in Victory freezer soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of Imperial freezer and Victory cooler. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Leaky valves on food preparation sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair or replace valves.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lids open on outside dumpster.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use. Keep lids closed when not in use.
- Critical: Outer openings protected from insects, rodent proof
Large gap at bottom and side of back door.
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. Remove gaps at door. Recheck on or after 4/3/14.
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3/20/2014 | Routine | 79 |
HACCP: Discussed proper washing, rinsing and sanitizing. Sanitizer used is Chl-
- Critical: Foods properly cooked and/or reheated
Container of chili and container of vegetable soup in the steam table food warmer next to the salad prep cooler were at temperatures ranging between 56-103 degrees F.
Discussed with the owner who stated they are heated up this way at 9am and do not get served until lunch at 11. The was instructed to not use steam tables to reheat food. Food shall be rapidly reheated to 165 degrees F.
Corrected the owner moved the foods to the stove so they could be brought up to 165 degrees F for 15 seconds.
Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly to at least 165°F or higher for 15 seconds throughout before being served or placed in a hot food storage facility.
- Foods handled with minimal manual contact
The cook was observed using his bare hands to touch foods.
Discussed with the cook about bare hand contact and using gloves or other items to hand food.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- Food contact surfaces of equipment and utensils clean
The following food contact areas are soiled: the ledge behind the meat slicer blade and interior of the emerson microwave.
Routine clean and sanitize all food contact surfaces.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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.
- Plumbing installed and maintained
The 3-compartment sink is leaking.
Do not just turn the water off at the valve.
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 sink near the ice cream freezer was out of paper towels and also there is not waste receptacle near the hand sink.
Corrected by providing paper towels and a waste receptacle.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: under the cooking requirement on the cook line, under the salad prep cooler and under the racks near the back door.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/18/2013 | Routine | 87 |
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