Frozen foods frozen
Sanitizer 100 ppm
HACCP: A bottle of glass cleaner was observed to be used during the time of inspection for cleaning table cloths. Discussed using sanitizer only on food contact surfaces. Date Marking Handout
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following potentially hazardous food items were found to be without a date or label or improperly dated... 1.) turkey in lower cooler below prep-cooler (improper date marking - date was written to keep product 10 days after opening)
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The outside of the ice machine was found to be rusted and peeling
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
Correct by replacing or resurfacing ice machine
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were found to be soiled... 1.) Inside and beneath the panini press
- Non-food contact surfaces clean
The following non-food contact surfaces were found to be soiled... 1.) fan's above kitchen area
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8/12/2015 | Routine | 91 |
On-site consultation regarding pool concession stand, Skippers Sky Box. Establishment is unable to fully enclose food preparation and storage area during service and when establishment is closed. On-site meeting included Carey Panier, Assistant Director of Environmental Health, Stephanie Streight, Sanitarian, and Skippers Sky Box manager, Curt Johnson. Food Handler Training was discussed and information provided for staff. Discussed current strategies in place to preclude pests, including enclosing all utensils/plates/cups/etc. in closed containers or in closed cabinets when not in use. Discussed repairing any breaks in screening and/or providing a smaller mesh screening. Discussed adding caulk in between wooden planks in flooring located in food preparation area and/or adding screen material on the underside. Air curtains are a possible solution but may not be the most cost effective or feasible for the physical limitations of the structure. Main focus should be additional protection of the main food preparation area. Please contact this Department with your plan of action to preclude pests before opening for the 2016 season. Please call 309-679-6161 with any questions or concerns. If extensive remodeling occurs a Plan Review may be required.
No violation noted during this evaluation. | 7/31/2015 | Consultation | |
HACCP: Hand washing and glove usage
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
- In-use food dispensing utensils properly stored.
Observed handle of ice scoop in cooler behind counter stored touching the ice. Corrected by storing handle extended out of ice.
- Critical: Hands washed, good hygienic practices (observed).
Observed employee with blue nail polish on cook and prepare two ready-to-eat wrap sandwiches without wearing gloves. A food service employee shall not wear fingernail polish or artificial fingernails when working with exposed food unless wearing intact single-use gloves. Corrected by education. Hands should be washed and gloves applied before handing ready-to-eat foods and/or at all times when nail polish is worn.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior of white cooler behind counter, interior of True prep cooler, interior of ice machine, cutting board/prep station by grill. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
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6/22/2015 | Routine | 92 |
HACCP.Discussed storage of toxic items. Toxic items should be stored in a designated chemical storage area away from food products and single service items.
Chlorine sanitizing spray bottle concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces clean
the following non-food contact surfaces are soiled: 1. Inside interior panel of ice machine. 2. shelving units below counter top.
Routinely clean and maintain 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.
- Critical: Toxic items properly stored
Toxic chemical bottles stored on a shelft next to paper towels and bottle soda.
Store toxic items away and below and single service items and food products. Corrected: Toxic items were moved to bottom shelf.
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.
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5/28/2014 | Routine | 94 |
HACCP Discussed the proper storage of single service food items. Utilizes chlorine sanitizer.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following items in the brown Kenmore refrigerator were found at 57 degree: 1. tomatoes, 2.hot dogs.
The following items in the True prep cooler were found at 47 degrees: 1.sliced tomatoes, 2.shredded cheese.
Corrected
- Non-food contact surfaces clean
1.Excessive grease found on counter top under Silesia grill.
2.Exterior seals of the Kenmore fridge and True prep cooler are soiled
Clean, sanitize, and maintain 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.
- Critical: Toxic items properly stored
Can of pesticide found stored on shelf next to crackers.
Corrected and moved to lower shelf.
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.
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6/20/2013 | Routine | 89 |
HACCP: Discussed labeling all spray bottles of their contents.
Any deli meat or other potentially hazardous, ready to eat, refrigerated item held over 24 hours must be date labeled.
Frozen foods were frozen
cl used as sanitizer-100 ppm
- Original container, properly labeled, consumer advisory
Observed container of chili in cooler not 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
Observed nacho cheese holding at 104 degrees. The bottom plastic piece required to hold temperature was missing.
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.
The nacho cheese was discarded. The nacho cheese machine has been embargoed. Replace machine with one in good repair that can maintain and hold cheese at 135 degrees or higher.
- Thermometers provided and conspicuously placed
Observed no thermometer for countertop meat cooler and old beer cooler.
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.
- Critical: Hands washed, good hygienic practices (observed).
Observed:1)food service employee wearing watch. 2)Food service employees putting on single use gloves without washing hands first.
Food service employees shall not wear jewelry on their arms and hands while preparing food, except for a plain ring such as a wedding band or medical information jewelry.
Employees shall maintain a high degree of personal cleanliness and conform to good hygienic practices during all working periods in the food service establishment.
1)Discontinue wearing wrist jewerly. 2)Wash hands before donning single use gloves. Violations were corrected by education.
- Food contact surfaces designed, constructed, maintained, installed, located.
Observed:1)cracked ice scoop in ice cooler. 2) Cracked plastic piece held together with red tape on shaved ice machine.
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.
1)Replace scoop with on in good repair. 2) replace shaved ice machine cracked piece to that it is in good repair.
- Plumbing installed and maintained
Observed condensate leak coming from back of old keg cooler and is leaking out front of cooler.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair leak.
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6/6/2012 | Routine | 85 |
HACCP = food-contact surfaces
A new cooler and freezer will be supplied for this location. Please contact this office once these pieces of equipment arrive so an inspection can take place.
No food items were available to test during this inspection.
The small Kenmore freezer and Coca-Cola cooler are maintaining the proper temperatures.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The exterior surface of the Cube Ice Shaver has masking tape present. 2) The stainless steel rack inside the grill is beginning to rust. 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. Repair/resurface/replace these areas.
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5/23/2011 | Routine | 98 |
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