HACCP: Food handler requirements
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found seal to the drink station reach in cooler coming off the door. Manager stated that new seal has been ordered.
Non food contact surfaces shall be easily cleanable and in good repair.
- Food contact surfaces of equipment and utensils clean
Found several baking sheets with char build up on them.
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
Non food contact surface cleaning: the cabinet under the shock top neon at the bar has soiled napkins and splash build up by the beer drain line, found several handles to coolilng units soiled with food debris on them, Non food contact surfaces shall be clean.
- Plumbing installed and maintained
Found floor drain in server alley clogged and not draining properly. Plumber was called.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found paper towel dispenser at dish drop off area not dispensing towels due to dead battery. Found paper towel dispenser at men's restroom hand sink on the left side not dispensing towels.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Rooms clean, lockers provided and used, clean
Found several hangers and other items on the floor in the back dressing area. Please organize dressing room and storage room.
Dressing rooms shall be clean and organized.
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12/7/2015 | Routine | 92 |
HACCP: Handwashing
Cl- sanitizer is used in buckets, Quats in spray bottles, Heat in Dish Machine
Frozen foods were stored frozen
- Original container, properly labeled, consumer advisory
Rolling bin of three spices in kitchen are not labeled with contents. Label 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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Hand washing sink in dish machine room is pulling apart from the wall and caulk is damaged. Reseal hand washing sink to wall. 2) Left handle missing on dish machine sprayer faucet in dish machine room. Replace handle.
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9/1/2015 | Routine | 98 |
HACCP: Food Handler Training. Establishment has an approved in-house training program and provided paperwork with approval #15-103 from April Caulk (IDPH).
Heat sanitizer is used in the dish machine. Quats is used in buckets and bottles.
Frozen foods were stored frozen.
- Thermometers provided and conspicuously placed
No thermometer present in salad prep cooler. Corrected: thermometer provided.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towel dispenser at hand washing sink in dish machine room is not functioning. Manager changed batteries but machine is still not functioning. Work order placed and folded paper towels provided temporarily until unit can be fixed.
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4/20/2015 | Routine | 97 |
Frozen foods frozen, hot foods hot.
Bleach sanitizer used in sani buckets - quat sanitizer used at bar. High temp dishwashing machine being used.
HACCP - Discussed storage of plates/bowls.
DIscussed food handler training - manager gave me a copy of letter from the state showing approval of the food handler training program for Darden/Red Lobster.
- Original container, properly labeled, consumer advisory
Container of chicken marinade marked 10/2, Use by Sunday. Manager stated that they use marinade only a couple of days and that it must have been labeled wrong. Manager re-labeled item. Condiments in plastic bottles by salad station not marked with common ingredients.
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.
- No Certified Manager Present
No FSSM present at current time - Present manager has ServSafe license but not FSSM.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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10/23/2014 | Routine | 99 |
Complaint #14-0462 -A potential food borne illness complaint was received on September 15, 2014, for this establishment.
-The two customers ate shrimp scampi, parmesan shrimp. coconut shrimp, garden salads with ranch dressing, biscuits, french fries, a baked potato, iced tea and a coke.
-A review of the step-by-step procedures was conducted with Jason Bowen, the manager on duty. The findings are as follows: shrimp scampi, parmesan shrimp and coconut shrimp are delivered frozen. The shrimp scampi and parmesan shrimp come in frozen, with the scampi sauce already on them. These products are made specifically for Red Lobster and the shrimp come from several places all over the world, in order to account for a shortage in any one source. The shrimp currently in the walk-in freezer came from Thailand. The company name is Thai Union Seafood Company Limited ph:(074) 483482-7 Fax: (074) 483480. The shrimp scampi and parmesan shrimp are taken out of their individual portions from the walk-in freezer each night and placed in the walk-in cooler, on sheet pans, to begin to thaw. They have a 4 day total time frame placed on them once they are taken out of the walk-in freezer. Upon inspection, the temp of the shrimp scampi and parmesan shrimp were 39 and 40 degrees F, in the walk-in cooler.
-The coconut shrimp was frozen during the inspection. It is delivered in individual portioned packets, pre breaded. They are stored in the freezer, located to the left of the fryers. Once an order is placed they go into the fryer.
-Garden salad with ranch dressing: the salad comes in, in pre-washed precut portions. It is stored in it's bag in the walk-in cooler. When needed, it is placed in the salad prep cooler at the wait staff area. The vegetables placed on top: sliced onion, comes in pre-sliced
- Food protection during storage, prepartion, display, service, transportation
Continued from page 2: They are placed in the fryer as an order comes in. Baked potatoes: prior to being baked, are washed with water, brushed with oil and sprinkled with salt. They are stored on the rack just outside the walk-in cooler. They are then baked in the oven near the baked potato prep area at 375 degrees F for 45 mins. They are not temped once they come out. They are then placed under the hot holding unit at the cookline. One baked potato temped at 116 degrees F. It was discovered that one of the hot holding bulbs were missing. These potatoes have been thrown out and this particular unit has been removed from the prep line. Ice: the ice guard in the ice machine is cleaned every night and the machine is serviced by Hoshizaki every couple months. They come in and empty the machine, clean it inside and out and repair anything that is in need. The machine was serviced last month and appeared to be clean during inspection. Tea: brewed through the tea machine and extra packets are kept in a container or box on the shelf next to the machine. Coke: the machine nozzles are taken off and soak/cleaned each night. The nozzles were clean during inspection and the ice scoop handle was out of the ice. Only people who have been absent from work are as follows: one has asthma and needed a treatment, one had a family emergency and another had a non-sickness related issue. Conclusion: make sure all food is protected during prep, service and storage
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9/15/2014 | Complaint Investigation | |
HACCP: Provided Boil order haccp sheet.
Sanitizer used is: Chlorine for 3-comp and wiping cloth buckets. High temp for dish machine
All frozen food is frozen.
- Critical: Hands washed, good hygienic practices (observed).
Observed an employee not using a barrier to turn the faucets off after washing their hands.
Corrected by education and the employee rewashed their hands and used a towel to turn the water off.
Food service employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a hand-washing sink or the handle of a restroom door.
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7/23/2014 | Routine | 95 |
Complaint was received on May 8th that an customer believes they became ill after consuming parmesan crusted tilapia with vegetables on the side. The customer stated they ate here on may 3rd around 8:30pm and "a few hours later got food poisoning". Their friend also had the same dish and had some stomach discomfort.
A complaint investigation was conducted and the following items were reviewed:
1- When asked if there had been any employees calling in ill during that time, the manager responded not that she was aware.
2- Reviewed storage practices of the vegetables and crusted tilapia. Correct storage practices were seen at this time.
3- Discussed and observed proper hand washing by employees at the time of inspection.
4 - Temperatures of where the parmesan crusted tilapia is stored was taken. Since there was no parmesan crusted tilapia made at this time, plain raw tilapia temperatures were taken in the Prep walk in which was 39 degrees F, Tilapia in the Fresh Fish cooler was at 37 degrees F and Tilapia in the stand up coolers on the cook line 40 degree F.
5 - Reviewed how cross contamination is avoided. Remember to wash hands after handling raw meats and fish.
No violation noted during this evaluation. | 5/15/2014 | Complaint Investigation | |
HACCP: Discussed hand washing and provide hand washing haccp.
Sanitizer used: Dish machine uses high temp (183 degrees F) Wiping cloth buckets and 3-compartment sink uses Chlorine.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
A number of items in the Victory stand up cooler on the fryer side of the kitchen were between 45 and 53 degrees F.
Corrected by the manager having an employee discard the entire cooler. See the voluntary destruction sheet for the complete list of items.
Maintain foods to be at or below 41 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.
- Non-food contact surfaces clean
The racks in the "dry cooler" of the walk in cooler.
Clean and maintain clean 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 articles not re-used
To-go paper cup was being used as a scoop in dry coconut batter.
Re-use of single-service articles is prohibited.
Corrected by removing the to-go paper cup.
- Outside storage area clean, enclosure properly constructed
Dumpster area is soiled.
Clean the dumpster area.
Outside storage areas or enclosures where garbage and refuse containers are stored shall be maintained clean.
- Floors properly constructed, clean, drained
The floor is soiled in the following locations: under the racks in "wet storage" walk in cooler and under the racks in the walk in freezer.
Clean and maintain clean floors while focusing on base boards.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/10/2014 | Routine | 90 |
.HACCP - Proper storage of toxic items, cleaning and sanitizing of food and non food contact surfaces.
Sanitizer - chlorine
- heat - dishmachine
Frozen foods were frozen
No violations detected at time of inspection.
No violation noted during this evaluation. | 12/11/2013 | Routine | 100 |
HACCP - Discussed proper usage of handsinks and proper handwashing procedures with workers.
Sanitizer - buckets - quats
- 3 bay sink at bar - chlorine
- dish machine - heat
- Wiping cloths clean, used properly, stored
Wet wiping cloth on counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Worker removed wet wiping cloth. Corrected.
- Food contact surfaces of equipment and utensils clean
Upper interior surface of microwave oven soiled, shelving in walk in cooler soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Gasket on under counter cooler (coffee area) soiled. Clean and sanitize non food contact surfaces. Worker cleanded and sanitized gasket. Corrected.
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7/31/2013 | Routine | 96 |
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