RFS # 15-0077
A complaint was received on March 10, 2015, which states "Customer visited facility this afternoon and observed one of the cooks wipe his sweaty head with his hand while preparing food orders and another employee lick the ketchup from his hand while preparing food. The floors and counter tops were heavily soiled and the counter was so sticky the man's shirt stuck to the counter. Once the customers order was ready, he walked out and threw it away."
A routine inspection was conducted the same time this complaint was addressed. No personal hygiene issues were observed nor cross-contamination issues. The floors throughout the dining area and the counter/dining room tables are clean. This complaint was discussed with all employees on duty on this date.
No further investigation. Case closed.
- Food contact surfaces designed, constructed, maintained, installed, located.
The metal storage racks in the walk-in cooler are beginning to wear/become rusty. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Resurface/replace the racks as needed.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The metal rack, holding the detergent, located above the three-compartment sink is rusty/worn. 2) The clear plastic cover/door to the ice machine is broken and a large piece is missing. Maintain all non-food contact surfaces so they are smooth, easily cleanable and in good repair. Replace both of these items so they meet these requirements.
- Thermometers, gauges, test kits provided
A test strip kit for the quat sanitizer used at this establishment is not currently available. A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used. Provide a test kit so the sanitizer can be tested each time it is made.
- Food contact surfaces of equipment and utensils clean
1) The top interior surface of the microwave in the kitchen is soiled. 2) The conveyor belt located on the oven in the kitchen is soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
1) The lower interior surface of the freezer, located within the walk-in cooler is soiled. 2) The exterior surface of the nacho cheese machine is soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Plumbing installed and maintained
The faucet for the hand sink, located near the drive thru is loose. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair the hand sink so it meets these requirements.
- Floors properly constructed, clean, drained
1) The floor in the walk-in cooler is soiled. 2) The floor surface surrounding the grease trap, near the three-compartment sink is worn. Maintain all floors so they are smooth, easily cleanable, clean and in good repair. Clean where needed and replace/resurface as needed.
- No Certified Manager Present
All employees on duty have their Food Handler Certifications, but no one currently on duty has their Food Service Sanitation Manager Certification. Due to this establishment being categorized as High Risk, a Food Service Sanitation Manager shall be present during all food preparation. Provide to have a Food Service Sanitation Manager present during all shifts.
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3/11/2015 | Complaint Investigation | |
HACCP = Food Service Sanitation Manager Certification (information given during the inspection)
Quat is the sanitizer used at this establishment
All frozen food is frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
The metal storage racks in the walk-in cooler are beginning to wear/become rusty. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Resurface/replace the racks as needed.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The metal rack, holding the detergent, located above the three-compartment sink is rusty/worn. 2) The clear plastic cover/door to the ice machine is broken and a large piece is missing. Maintain all non-food contact surfaces so they are smooth, easily cleanable and in good repair. Replace both of these items so they meet these requirements.
- Thermometers, gauges, test kits provided
A test strip kit for the quat sanitizer used at this establishment is not currently available. A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used. Provide a test kit so the sanitizer can be tested each time it is made.
- Food contact surfaces of equipment and utensils clean
1) The top interior surface of the microwave in the kitchen is soiled. 2) The conveyor belt located on the oven in the kitchen is soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
1) The lower interior surface of the freezer, located within the walk-in cooler is soiled. 2) The exterior surface of the nacho cheese machine is soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Plumbing installed and maintained
The faucet for the hand sink, located near the drive thru is loose. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair the hand sink so it meets these requirements.
- Floors properly constructed, clean, drained
1) The floor in the walk-in cooler is soiled. 2) The floor surface surrounding the grease trap, near the three-compartment sink is worn. Maintain all floors so they are smooth, easily cleanable, clean and in good repair. Clean where needed and replace/resurface as needed.
- No Certified Manager Present
All employees on duty have their Food Handler Certifications, but no one currently on duty has their Food Service Sanitation Manager Certification. Due to this establishment being categorized as High Risk, a Food Service Sanitation Manager shall be present during all food preparation. Provide to have a Food Service Sanitation Manager present during all shifts.
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3/11/2015 | Routine | 91 |
HACCP: Discussed and provided information on Hand Washing.
Hot foods hot, cold foods cold, frozen foods frozen.
- Wiping cloths clean, used properly, stored
Wet cloth found on countertop.
Moist cloths used for cleaning surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Shelf holding to go bags was found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Handles on white cooler located on cook line was found to be soiled. Clean and sanitise all equipment on a routine basis to ensure food safety.
- Floors properly constructed, clean, drained
Floors around grease trap are found broken and in disrepair. Repair to ensure a smooth, durable, easy to clean surface.
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11/24/2014 | Routine | 95 |
HACCP: Date Marking of Potentially Hazardous Foods
Quats is the sanitizer in the establishment
Frozen foods are stored frozen
- Critical: Foods properly cooled
Container of chilli in walk in cooler was labeled with a date of 8/28. Ready to eat, potentially hazardous foods must be consumed or discarded within 7 days of preparation/opening. Corrected: chilli discarded.
Foods that are appropriately marked with a date or day that exceed a temperature and time combination shall be discarded.
- Food contact surfaces designed, constructed, maintained, installed, located.
Interior of white fridge next to fryers is soiled. #10 can opener is soiled. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Thermometers, gauges, test kits provided
No sanitizer test strips available in the establishment for testing sanitizer. Provide sanitizer test strips at next routine inspection.
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9/11/2014 | Routine | 92 |
HACCP: Discussed the proper storage of toxic items. Ensure that all pesticides and cleaning supplies are stored in different areas, physically separate from one another. Provided HACCP bulletin.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Small containers with batter/seasoning found stored without a label on the spice storage area.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cardboard box lids are being used as storage items.
Remove all cardboard boxes that are not the original container and provide containers that are smooth, easily cleanable and non absorbent. Only boxes with the original items in them can be utilized, then they must be discarded.
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.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Three compartment sink set up as wash, sanitize.
Corrected
- Food contact surfaces of equipment and utensils clean
The interior of the 2 door prep cooler is heavily soiled. The #10 can opener blade and holder is heavily soiled.
Clean and sanitize all food contact surfaces routinely and maintain clean.
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 counters under the cash registers are soiled. The shelving with the flavoring syrup is soiled. The front of the slush puppy machine is 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.
- Floors properly constructed, clean, drained
The floors under and behind the fryer are heavily soiled. There are areas with standing water in the kitchen.
Clean all floors routinely. Ensure floors are properly drained or that standing water is mopped up to remove areas of standing water.
Floors that are water-flushed for cleaning or that receive discharges of water or other fluid waste from equipment or in areas where pressure spray methods for cleaning equipment are used shall be constructed of sealed concrete, terazzo, ceramic tile or similar materials, and shall be graded to drain.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls behind the fryers are heavily soiled. The exhaust baffles above the hamburger/chicken grill are heavily soiled.
Clean all walls and attached equipment routinely and maintain a cleaning schedule for routine cleaning.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/14/2014 | Routine | 91 |
HACCP: Discussed time marking for foods that are being kept with time as a control. Foods shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control. If time only is used as a public health control, written procedures shall be maintained and must be available upon request by the department. Foods that are appropriately marked with a date or day that exceed a temperature and time combination shall be discarded. Foods shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Foods in unmarked containers or packages, or marked and exceeding a 4 hour limit shall be discarded. Potentially hazardous foods such as cut tomatoes 'on ice' shall be monitored to ensure that temperatures are maintained below 41F.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Cooling chili was found on ice and it was not labeled with the time that cooling began.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Styrofoam cups and bowls were being utilized for the storage of containers of salt, pepper and hamburger seasoning.
Discussed providing plastic or metal containers that can be washed, rinsed and sanitized.
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.
- Food contact surfaces of equipment and utensils clean
The following surfaces were soiled: 1) shelving in the walk in cooler, 2) bottom shelf of the Arctic Air freezer, 3) gehl's dispenser, 4) Delfield seals and door, 5) seals of the island prep cooler.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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9/26/2013 | Routine | 96 |
This RFS #13-0023 for a potential Food Born Illness. An inspection was conducted in conjunction with this potential FBI. According to Ms. Sicking, the manager on duty, there was one employee this past week that was off work for 10 days due to flu like symptoms. This person was off last week and a few days from the week previous. The individual returned with no symptoms. His normal job duties are as the fryer and cleaning/dishes. In regards to the foods, hot dogs are cooked daily. Sauerkraut is a commercially processed product. Cheese is from the Gehl's dispenser, however, the only food that is not commercially prepared or packaged is the chili. According to Ms. Sickinger, the chili is made at Two two five (225) and cooled/frozen there and then it is delivered to this location. The chili is then thawed or kept in the freezer until needed. The chili is then reheated to at least 165F in the cauldron pot. Chili that is cooked/heated for the day is discarded at the end of the day. According to the manager, there is no cooling/reheating done at the establishment. It is possible that there may have been improperly cooled chili, but the manager is unsure if this was done, as the procedures and policies for the establishment are to discard all foods not sold or to take them home at the end of the day. I did inform the manager that it was important to not keep foods for more than 12 hours if they are reheated, or cooked, if this is being done, then they would be moved to a high risk establishment and would need to follow proper cooling and reheating. Ms. Sickinger stated that she would review the procedures again with the employees to ensure that they are following proper food handling procedures. I also discussed the importance of hand washing and ensuring that employee's are kept away from handling any foods or from contaminating food contact surfaces and to ensure employee's are not allowed to work when showing signs/symptoms of nausea, vomiting or diarrhea. This complaint can be closed.
- Food protection during storage, prepartion, display, service, transportation
Personal foods are stored above and intermingled with stored foods.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
There were cardboard cut outs being used as dividers in the salt/pepper dispensing area. Paper towels are being used as a liner in the lid storage container.
Corrected
- Food contact surfaces of equipment and utensils clean
The interior of the Delfield cooler is soiled. The door of the freezer is soiled. The interior of the hamburger prep area is soiled. The #10 can opener is soiled.
Clean and sanitize routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling in the dry storage room upstairs is in disrepair.
Repair cracks and other broken areas.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Rooms clean, lockers provided and used, clean
Personal coats and other items are being stored in various cubby holes and shelving areas in the food preparation areas.
Provide a coat rack or other location for the orderly storage of personal belongings in order to prevent potential contamination.
Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other belongings.
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2/1/2013 | Complaint Investigation | |
HACCP: Discussed routine checking of the sanitizer concentration to ensure that the proper concentration is maintained. Also, change the water in the buckets routinely and also from the three compartment sink to ensure appropriate concentration is maintained. Provided HACCP bulletin.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
This inspectrion was done in conjunction with RFS#13-0023.
NOTE: Chili is still obtained from 225. The chili is cooked, cooled and frozen and then transported here. Ensure that logs are being kept at 225 to ensure that foods are properly labeled and logged for proper identification. Also ensure that frozen foods are labeled when taken out from the freezer to thaw.
- Food protection during storage, prepartion, display, service, transportation
Personal foods are stored above and intermingled with stored foods.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
There were cardboard cut outs being used as dividers in the salt/pepper dispensing area. Paper towels are being used as a liner in the lid storage container.
Corrected
- Food contact surfaces of equipment and utensils clean
The interior of the Delfield cooler is soiled. The door of the freezer is soiled. The interior of the hamburger prep area is soiled. The #10 can opener is soiled.
Clean and sanitize routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling in the dry storage room upstairs is in disrepair.
Repair cracks and other broken areas.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Rooms clean, lockers provided and used, clean
Personal coats and other items are being stored in various cubby holes and shelving areas in the food preparation areas.
Provide a coat rack or other location for the orderly storage of personal belongings in order to prevent potential contamination.
Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other belongings.
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2/1/2013 | Routine | 93 |
HACCP: Discussed proper glove usage by all employees. Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves. Gloves used to handle ready-to-eat food, shall be single-use gloves (used for only one task). Single-use gloves shall be discarded when damaged or soiled or when interruptions occur in operations.
Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine and quats are the sanitizers used in the establishment.
NOTE: Chili is currently being made at 225. The chili is cooked, cooled and frozen and then transported here. Ensure that logs are being kept at 225 to ensure that foods are properly labeled and logged for proper identification. Also ensure that frozen foods are labeled when taken out from the freezer to thaw.
- Non-food contact surfaces clean
The exterior portion of the soft serve machine seals are soiled.
Clean and sanitize routienly.
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
The Table craft can opener was found stored inside a bin with foods in the walk in cooler.
Corrected
- Single service items properly stored, handled, dispensed
Single service cups and deli containers are stored on the floor of the upstairs storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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9/21/2012 | Routine | 97 |
The pest control operator is American Pest Control.
The exhaust is Simplex Grinnell.
The establishment is approved to operate. Final minute details are all that remain. Equipment is functioning and just requires a last cleaning.
- Food contact surfaces of equipment and utensils clean
The interior of the Delfield cooler is soiled.
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.
- Non-food contact surfaces clean
Clean and sanitize 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.
- Floors properly constructed, clean, drained
Repair all floors and areas where there are holes upstairs.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fill in and seal all holes in the walls throughout upstairs and other downstairs areas.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
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8/14/2012 | Final | |
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