HACCP: Handwashing Cl- sanitizer is used in the establishment Frozen foods were stored frozen
No violation noted during this evaluation. | 10/2/2015 | Routine | 100 |
HACCP: Hand washing Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- In-use food dispensing utensils properly stored.
Scoop handle stored touching the rice in the dry storage room. Store scoop with handle extended out of rice.
- Food contact surfaces of equipment and utensils clean
Interior of microwave is soiled. Interior of True cooler is soiled. Clean and sanitize food contact surfaces.
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6/19/2015 | Routine | 97 |
HACCP - Discussed and provided writen information on proper cooling. Sanitizer - chlorine
- Non-food contact surfaces clean
Doors of reach in cooler soiled with debris. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind trash can soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
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10/31/2014 | Routine | 98 |
HACCP - Discussed and provided written information on date marking.
Sanitizer - chlorine
No violations detected at time of inspection.
No violation noted during this evaluation. | 7/1/2014 | Routine | 100 |
HA.CCP - Discussed storage of toxic solutions with worker. Sanitizer - chlorine
- Critical: Toxic items properly stored
Insecticides stored on shelf next to cleansers.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents. Worker moved insecticides to a separate location. Corrected.
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9/9/2013 | Routine | 95 |
.HACCP - Discussed proper labeling of potentially hazardous foods. Sanitizer - chlorine
- Original container, properly labeled, consumer advisory
Unlabeled cow tongues in freezer not in original package.
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.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Outside dumpster overflowing and dumpster lids open.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled. Provide a routine cleaning by next inspection.
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6/13/2013 | Routine | 96 |
.HACCP - Discussed proper sanitizing solution contration Sanitizer - Chlorine
- Original container, properly labeled, consumer advisory
Bags of fish not in original packaging not labeled and stored in freezer.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
Case of pearl potatoes stored on floor. Lettuce and tortillas stored on floor in dry storage area.
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
- In-use food dispensing utensils properly stored.
Dispensing items in product with handle in product (rice, salt).
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.
- Food contact surfaces of equipment and utensils clean
Wall mounted dicer soiled. Surface of prep table soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving storing spices heavily soiled. Soiled shelving in dry storage area. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
A case of single service portion cups stored on floor in dry storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Lighting provided as required. Fixtures shielded
Broken light shield in dry storage area. Repair or replace light shield.
- Critical: Toxic items properly stored
Cans of insecticide stored with cleansers.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents. Worker moved insecticides to a separate shelf. Corrected.
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9/25/2012 | Routine | 86 |
HACCP - Discussed temperature control of potentially hazardous foods. Sanitizer - chlorine
- Critical: Sanitizing concentration
Sanitizer solution concentration greater than 400ppm. Maintain sanitizer solution at 50-100ppm. Worker remade sanitizer solution at 50ppm. Corrected.
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6/15/2012 | Routine | 96 |
Upon attempting to complete the second routine inspection , this worker was informed by staff of the facility that it had closed for the season on October 1st. The second inspection has been waived for 2011.
No violation noted during this evaluation. | 12/8/2011 | Routine | |
.HACCP - Sanitizer solution concentration Sanitizer - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on two door True cooler and two door True freezer. Repair or replace gaskets.
- Critical: Sanitizing concentration
No sanitizer solution prepared. Maintain sanitizer solution concentration in sanitizer buckets at 200ppm, three compartment sink at 50-100ppm. Worker made fresh sanitizer solution. Corrected.
- Wiping cloths clean, used properly, stored
Wet towel on prep table.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Interior of deep freezer soiled. Clean and sanitize food contact surfaces.
- Storage/handling of clean equipment, utensils
Utensils stored in dispenser with handles down. Store utensils with handles up to minimze contact with food contact surfaces. Worker inverted utensils. Corrected.
- Single service items properly stored, handled, dispensed
Single service to go trays stored with food contact surface exposed. Stored single service articles inverted or covered to protect food contact surface. Worker inverted single service articles. Corrected.
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7/11/2011 | Routine | 90 |
Restaurant representatives - add corrected or new information about Seneca Foods Corporation, 606 S. Tremont St., Princeville, IL »