HACCP: Discussed ensuring that all containers of potentially hazardous items are labeled with a 7 day discard date and that no toxic items are stored over food items.
Also discussed that at any time an employees hand may be soiled, they are to immediately wash their hands.
Frozen foods were frozen.
quat used as sanitizer 300 ppm
- Original container, properly labeled, consumer advisory
Observed spice containers on shelf by far wall not labeled with contents.
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: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed uncovered employee beverage stored on counter top next to soup bowls.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces designed, constructed, maintained, installed, located.
Observed multiple cracked plastic food containers and lids in meat prep cooler. 2)Door for right side prep cooler door held together by tape.
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.
Discard cracked containers and lids and replace with ones in good repair. 2)Repair door to be in good repair.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed: 1)torn door gasket for walk in cooler. 2)No covers or lids for both restroom trash containers.
Non food contact surfaces shall be maintained in good repair.
Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
1) replace torn door gasket. 2)Provide lid or cover for both restroom trash containers.
- Food contact surfaces of equipment and utensils clean
Observed soiled interior of microwave and pooling water in right side prep cooler.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
Clean areas and maintain clean.
- Non-food contact surfaces clean
Observed pooling water under soda dispensor on countertop.
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.
Clean area and maintain clean.
- Single service items properly stored, handled, dispensed
Observed napkins stored on floor in back storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Toxic items labeled and used properly
Observed spray bottle of quat sanitizer at >500 ppm and concentration at three compartment sink around 400 ppm.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
As stated on the bottle of sanitizer in facility, sanitizing concentration is at 200 ppm. Ensure that 200 ppm is the concentration provided. (Note: please contact sanitizer provider to obtain correct test strips for sanitizer used in facility, there was discrepancies between the ones in the facility and the one s the Sanitarian had.)Sanitizer remade, corrected.
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4/20/2012 | Routine | 82 |
This is a re inspection from the previous routine due to a leak at the back flow prevention device on the mop sink. The violation has been corrected.
- Critical: Cross-connections, back-siphonage, back-flow prevented
The previous violation of a leak at the backflow prevention device has been corrected at time of re inpsection.
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2/2/2012 | 1st Recheck | |
HACCP: Discussed employees not wearing wrist jewelry or bracelets when engaging in food preparation, filling the sanitizer section of the three compartment sink with warm water or at least 75 degrees,and dunking the spray sanitizer bottle in the sanitizer section of the three compartment sink as opposed to trying to use the Quat squeeze bottle when making the concentration.
Frozen foods were frozen.
Quat used as sanitizer- 100 ppm-three comp and buckets.
- Original container, properly labeled, consumer advisory
Observed two large plastic containers of spices by prep table not labeled with contents.
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 all containers of product not in its original container to be easily identifiable.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed right side floor cooler door not in good repair and torn door gasket on walk in cooler door.
Non food contact surfaces shall be maintained in good repair.
Repair door on floor cooler and torn door gasket on walk in cooler door and maintain both in good repair.
- Single service items properly stored, handled, dispensed
Observed box of solo cups stored on floor in back area across from walk in cooler.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
Store all single use items at least six inches above floor.
- Plumbing installed and maintained
Observed leak under left section of three compartment sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair leak under left section and maintain in good repair.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Observed leak at backflow prevention device at mop sink when water is running.
There shall be no cross connections between the safe-water supply and any unsafe or questionable water supply, or any source of pollution through which the safe water supply might become contaminated are permitted.
Repair backflow prevention device to where it does not leak when water is running and maintain in good repair.
- Lighting provided as required. Fixtures shielded
Observed broken light in walk in freezer.
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 walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
Replace broken light in walk in freezer.
- Critical: Toxic items labeled and used properly
Observed spray bottle of quat santizer at 600 ppm.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
Maintain quat santizer at 50-200 ppm. Bottle was emptied and remade by employee, which was observed at 100 ppm, violation corrected during inspection.
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1/19/2012 | Routine | 85 |
This is a re inspection from the previous routine inspection regarding hot and cold running water at the prep sink and three compartment sink. The previous violations were corrected.
NOTE: Spoke to owner via phone and discussed keeping wet wiping clothes in sanitizer bucket between uses. Mentioned to employees during re inspection to keep wet wiping clothes fully submerged in sanitizer solution, not hanging on side of bucket. Also spoke to employee regarding not wearing wrist jewelry or bracelets during food prep. Informed employee that this will result in a violation if seen during future inspections.
- Critical: Water source safe, hot, and cooled under pressure
The previous violation of the kitchen prep sink and three compartment sink not having maintained and easily accessible hot and cold running water was corrected, hot and cold water are provided.
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11/23/2011 | 1st Recheck | |
HAACP: Discussed proper storage of utensils at sandwich prep area.
Quat was sanitizer.
Frozen foods were frozen.
- Food protection during storage, prepartion, display, service, transportation
Observed box of mozzarella balls on floor in walk in freezer.
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 all food items at least six inches above floor at all times.
- Critical: Hands washed, good hygienic practices (observed).
Observed employees putting on gloves without washing hands first.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed open employee beverages in back storage area without lids and straws.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces designed, constructed, maintained, installed, located.
Observed cracked ham plastic container in prep cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
Replace any cracked or damaged food contact surface with one that is smooth, non absorbant, and easily cleanable.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed right prep cooler door held together with duct tape.
Non food contact surfaces shall be maintained in good repair.
Repair/replace door so that is it in good repair.
Observed torn door gasket at walk in cooler.
Repair gasket so that it is in good repair.
- Critical: Sanitizing concentration
Observed employee put cheese grater in clean equipment rack without properly wash, rinse, and sanitizing it first.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day.
All food items must be properly washed, rinsed, and sanitized before being up in clean storage.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloth on counter top not in sanitizer bucket.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces of equipment shall be clean and rinsed frequently in one of the approved sanitizing solutions.
Store wet wiping clothes in sanitizer buckets between uses.
- Non-food contact surfaces clean
Observed soiled handles for soda dispenser cabinet and pooling liquid on countertop under soda dispenser.
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.
Clean all non food contact surfaces and maintain clean.
Observed cardboard box used for storage of extra squeeze bottles above three comp sink.
Non food contact surfaces shall be non absorbant, smooth, and easily cleanable.
Store bottles in a cleanable, non absorbant container.
- Critical: Water source safe, hot, and cooled under pressure
Observed no cold water at kitchen prep sink and hot water not maintained properly at three comp sink.
Each compartment of the three compartment sink shall be supplied with hot and cold potable running water.
Repair the above referenced plumbing so that hot and cold water are properly provided and maintained correctly.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Observed no paper towels in mens restroom.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Paper towels shall be stocked at all times at all rest rooms or hand sinks. Employee re stocked paper towels, violation corrected.
- Floors properly constructed, clean, drained
Observed soiled flooring in kitchen and in back of walk in cooler.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Clean flooring and maintain clean.
- Lighting provided as required. Fixtures shielded
Observed no light shields in paper goods storeage room.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
Provide light shields in storage room.
- Critical: Toxic items properly stored
Observed toxic items stored on countertop above single use items.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
Violation was corrected by employee moving toxic items.
- Critical: Toxic items labeled and used properly
Observed toxic item bottles improperly labeled with contents. Multiple bottles had same identification but different contents.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
All toxic items shall be labeled correctly with the contents.
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11/7/2011 | Routine | 70 |
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