HACCP - Discussed and provided written information on proper temperatures.
Sanitizer - buckets - quats
- dish machine - heat
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Boiled eggs in salad bar cooler at 54 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 discarded eggs. Corrected.
Sliced Turkey at 50 degrees F, ground beef patty 46 degrees F. (drawer cooler at grill). Worker placed product in walk in cooler to cool to 41 degrees F. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of walk in cooler in dry storage 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 gasket.
- Walls, ceilings, and attached equipment, properly constructed, clean
Peeling paint on ceiling in dishroom area.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Repair or resurface ceiling.
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11/23/2015 | Routine | 93 |
HACCP - Discussed and provided written information on temperature control of potentially hazardous foods.
Sanitizer - buckets- quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of Victory 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.
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9/1/2015 | Routine | 99 |
.Sanitizer - buckets, 3 bay sink - quats
- dish machine - heat
HACCP - Discussed and provided written information on food handler training.
Frozen foods were frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of walk in 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.
- Food contact surfaces of equipment and utensils clean
Spigots on soda machine are soiled with debris. Clean and sanitize food contacte surfaces.
- Non-food contact surfaces clean
Counter top in beverage area soiled. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Peeling paint on ceiling in dishroom.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Resurface ceiling.
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4/21/2015 | Routine | 95 |
HACCP: Discussed and provided information on Glove Use.
Hot foods hot, cold foods cold, frozen foods frozen.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall next to Ice Machine was found to be in disrepair. Repair.
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12/1/2014 | Routine | 99 |
HACCP: Discussed and provided information on glove use.
Hot foods hot, cold foods cold, frozen foods frozen.
- Plumbing installed and maintained
Leak found on 2 compartment sink. repair.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Corner floor by ice machine found to be soiled. Clean on a routine basis to avoid excess buildup.
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9/26/2014 | Routine | 98 |
Temperatures continued Eggs 39 victory cooler
HACCP: Provided and discussed hand washing.
Sanitizer used: Wiping cloth buckets Quats Dish machine High temp. 160 on the dishes
All frozen food was frozen.
- Non-food contact surfaces clean
The following non-food contact areas were soiled: The containers where the ice scoops are stored and the interior of the cappuccino machine.
Clean, sanitize 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.
- Single service items properly stored, handled, dispensed
To-go containers under the salad bar were stored directly on the floor.
Corrected by the manager moving these so they were no longer on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
The floor under the racks which store soda are soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/3/2014 | Routine | 97 |
HACCP: Proper cold holding temperatures in buffet and time as a control with proper time labeling on when and how long potentially hazardous foods may be out of proper holding temperatures. May not exceed 4 hours.
Quat Sanitizing: 400 ppm Dish Machine Heat Sanitized: 180 F
No violation noted during this evaluation. | 11/6/2013 | Routine | 100 |
HACCP: Proper cold holding temperatures in buffet and time as a control. Quat Sanitizing: 400 ppm
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces clean
Bottom shelf underneath soda machines had soil build up. Clean as often as needed to 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.
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6/19/2013 | Routine | 95 |
HACCP: Time & Temperature Control in Cold Holding Wells/Pest Control
Sanitizing QUAT Concentration N/A & Dish Machine Heat 190 Degrees Fahrenheit
- In-use food dispensing utensils properly stored.
Spoons used to dispense breakfast toppings were stored with handle in contact with food product.
Dispensing utensils can be stored in product with handle out of product or out of product on a clean dry surface. Do not use single service items to dispense 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.
- Thermometers, gauges, test kits provided
Test Strips for QUAT Sanitizing were absent.
Provide Test kits to accurately measure proper concentrations.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Non-food contact surfaces clean
a) Counter below Pepsi Product dispensing machine is soiled. b) Bottom of Pepsi reach in cooler holding yoghurt and milk 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: Presence of insects/rodents. Animals prohibited
Observed cockroach run across floor of back dry storage room during inspection.
Maintain establishment free of pests. Make pest control technician treating establishment aware of the presence of roaches. Continue treatment.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
Corrected, manager presented Pest control treatment documents. Stated next treatment date will be this coming Thursday March 21, 2013.
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3/14/2013 | Routine | 93 |
HACCP: Handwashing sinks
quat used as sanitizer in buckets @ 200ppm
hot water used to sanitize in dish machine @ greater than 240 degrees
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Handsink near cook area used as a dump sink.
Handsink in back area used as a dump sink.
Use handsinks for handwashing only.
Corrected by education.
- Wiping cloths clean, used properly, stored
Wiping cloths stored on counters, cook area, etc.
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
Single use containers stored on the floor under the salad bar area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Water source safe, hot, and cooled under pressure
No cold water at salad bar handsink.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
Corrected by turning the cold water back on at the wall.
- Critical: Toxic items labeled and used properly
Spray bottle located on chemical shelf with clear liquid in it, not labeled.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
Corrected by labeling.
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10/5/2012 | Routine | 83 |
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