GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat)
HACCP: Education on storing dispensing utensils and power outage handout
Keeps log of dish washer temperature 2x daily.
- Original container, properly labeled, consumer advisory
Pre-wrapped Cookies and Rice Crispy treats were found stored in front of the cash register without a label for customers to grab
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
- Non-food contact surfaces clean
The top and sides of the dish machine in the dish room are soiled.
All non-food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all non-food contact surfaces
- Plumbing installed and maintained
The fryers across from the cold prep table on the cook line are leaking causing large amounts of water to accumulate around the equipment
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Correct by repairing all plumbing leaks
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The handsink across from the walk-in cooler and the handsink in the dish room were found without soap.
All handsinks must be equipped with hot/cold running water, paper towels, handsoap, and a trash bin.
Correct by providing soap at all handsinks
- No Certified Manager Present
No food manager on site during time of inspection. Manager during shift does not have the food manager's license. He believes he took the class 2 years ago (April 2013) but does not have the license.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Correct by providing a food manager at each shift. All employees are serve safe/food handler certified.
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1/7/2016 | Routine | 95 |
GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat)
HACCP: Education on labeling pre-packaged products and food code section discussing labeling
Manager took food certification in August. She is waiting on the certificate in the mail.
- Original container, properly labeled, consumer advisory
Prewrapped cookies and rice crispy treats were found without a label and on display in front of the cash registers for customers to grab and purchase
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
- In-use food dispensing utensils properly stored.
Several handles of serving utensils were found in food products including in the meatballs, noodles, and broth powder
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food
Corrected by removing handles from food and education. Store all handles extending out of food products
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled... 1.) The gasket of the walk-in cooler
- Single service items properly stored, handled, dispensed
Single service bowls and lids were found stored on the ground across from the soda machine
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
Correct by storing all single-service articles at least six inches above the ground
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11/2/2015 | Routine | 96 |
. HACCP: toxic storage
Dish machine hot water sanitizing at 180 degrees.
Employees have been food handler trained.
- Original container, properly labeled, consumer advisory
Pre-packaged food items such as cookies and rice krispie treats not labeled.
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: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Prep cooler located on the cookline near the oven and grill holding at 56-60 degrees. Food inside the cooler was as follows: breaded chicken- 56 degrees, meatballs-60 degrees, wontons- 58 degrees.
All mechanical refrigeration must hold food at 41 degrees or less. Repair cooler.
Food discarded, breaker had been turned off and was turned back on during inspection. At the end of the inspection cooler was holding at 41 degrees.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels located at handsink near walk in cooler.
Provide soap and paper towels at all handsinks.
- Critical: Toxic items labeled and used properly
Sterno cans stored above single use tongs.
Store toxic items away from or below food and single use articles.
Corrected by moving sterno cans.
- No Certified Manager Present
Certificate of certified food manager not present at establishment.
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7/9/2015 | Routine | 87 |
|HACCP Discussed and provided written material on Power Outtages.
Dishwasher hot water sanitized 188 degrees.
Quat sanitizer buckets
Frozen foods frozen.
- Wiping cloths clean, used properly, stored
Wipe cloths found on various counters.
All wipe cloths to be stored in sanitizer buckets when not in use.
Correct by storing in buckets.
- Storage/handling of clean equipment, utensils
} Dishes stored upright with no protective covering.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
Correct by covering.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling grates between dish room and noodle cook area soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Correct by cleaning.
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3/20/2015 | Routine | 97 |
HACCP - Discussed and provided written information on proper cooling.
Sanitizer - dishmachine - heat
- buckets - quats
- Food protection during storage, prepartion, display, service, transportation
Bag of onions stored on floor in 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. Store food on shelving.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cut boards discolored and severely grooved.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices. Resurface or replace cut boards.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of 1st and 3rd food preparation coolers.
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.
- Wiping cloths clean, used properly, stored
Wet towels for wiping pans at grill stored in empty containers.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet wiping cloths in sanitizing solution.
- Non-food contact surfaces clean
Heavily soiled gasket on door of walk in cooler. Soiled gaskets on doors of middle (expo) prep table cooler. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Bowls on counter with food contact surface exposed.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means. Invert or cover dishes.
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10/27/2014 | Routine | 92 |
HACCP - Discussed and provided written information on date marking.
Sanitizer - buckets - quats
- dishmachine - heat
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Open personal beverage stored on shelf above noodles.
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
Observed wet wiping cloths stored on countertops.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet wiping cloths in sanitizing solution.
- Single service items properly stored, handled, dispensed
Carryout sacks stored on floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Store single service articles onshelf.
- Critical: Hand washing sinks installed, located, accessible
Handsink in dishwashing area blocked with dishes.
Lavatories shall be accessible to employees at all times. Remove dishes, clean and sanitize handsink. Worker removed dishes and cleaned and sanitized handsink. Corrected.
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7/15/2014 | Routine | 89 |
HACCP - Discussed temperature control of potentially hazardous foods.
Sanitizer - buckets - Quats
- dish machine - heat
- Thermometers provided and conspicuously placed
No thermometer present in front under counter cooler. Provide a thermometer to accurately measure ambient temperature of cooler.
- Storage/handling of clean equipment, utensils
Bowls on food preparation line with food contact surface unprotected.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means. Invert bowls or provide cover to protect food contact surfaces during non peak hours of operation.
- Plumbing installed and maintained
Leaky spigot/valve on 3 bay sink in dishwash area.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Flooring heavily soiled throughout food preparation area. Provide a routine cleaning.
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2/12/2014 | Routine | 96 |
HACCP: Discussed hand washing and glove use.
Sanitizer used: Dish machine is high temp. Quats for 3-comp and wiping cloth bucket.
- Thermometers provided and conspicuously placed
There is no thermometer present in the noodle cooler.
Provide a thermometer in the coolers.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Single service items properly stored, handled, dispensed
Handles for the black plastic knives at the service area were not stored with the handles out.
Corrected by having an employee arrange the knives so the handles were sticking up and presented to the worker for dispensing.
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.
- No Certified Manager Present
There is a new general manager, whom has not yet been to the class. She stated she will be attending next Monday and Tuesday.
All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
Provide documentation that a certified food service sanitation manager was scheduled to work due to temporary illness, short errands off the premises, etc.
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11/26/2013 | Routine | 98 |
HACCP: Discussed glove use. Employees use gloves as an extra precaution but majority of their operations they have tongs, scoops or other handled utensils for food dispensing.
Sanitizer: Quats - 3-comp. sink and wiping cloth buckets
High temp. - Dish machine
- Critical: Wholesome, sound condition
Red peppers in the walk in cooler, stored in their original box, had signs of spoilage.
Corrected by the manager discarding 10 whole red peppers. Recommended reviewing with employees the procedure of discarding foods that are beginning to spoil.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
- Critical: Foods properly cooked and/or reheated
Stroganoff sauce and cheese sauce located in the noodle steam table were at temperature ranging between 120-129 degrees F.
Corrected by reheating the items. Discussed with the manager about reheating food in the steam table. This is prohibited. Reviewed proper procedure with the manager.
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.
- Floors properly constructed, clean, drained
The following locations are soiled: in the far corner under the dish machine and under the coke machine in the lobby.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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8/8/2013 | Routine | 89 |
HACCP: Discussed inverting wrapped silverware so that it lowers the potential for contamination.
Sanitizer used: Dish machine high temp
3-compartment and wiping cloth buckets Quats
Victory wash was tested and reviled a concentration of 60ppm.
- Original container, properly labeled, consumer advisory
Spray bottle of believed to be oil was not labeled and containers of veggie broth were not labeled.
Corrected items were 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.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following food items located above the woks were at a temperature between 45 degrees F and 60 degrees F: tofu, steak and shrimp.
Corrected by an employee voluntarily discarding the product. Place product into cold holding unit right away after removing it from the cooler from which it is stored in over night to prevent the food from entering the temperature danger zone.
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
Mushrooms in the walk in cooler were not being covered while being stored.
Corrected Mushrooms were covered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces clean
The counter under the woks and the shelving below that is soiled.
Clean and maintain clean all non-food contact surfaces so that accumulated soil does not build.
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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5/6/2013 | Routine | 91 |
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