HACCP: Temperature documentation
- Food contact surfaces of equipment and utensils clean
Found plastic containers stained with wing sauce.
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
Found lime accumulation on shelf where dishes are dried. Non food contact surfaces shall be clean.
- Plumbing installed and maintained
Found lime accumulation on the hand sink by tjhe dish area hot water nob and aerator needs delimed. Found that when wash water is drained water bubbles up in rinse basin. Grease trap may need servicing.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Found carpet on floors in upstairs storage area.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found vent above dish area starting to rust. Bump pad to the shelf above dirty side of three compartment sink is made of tape. Replace bump pad with easily cleanable pad. Ceiling and wall by dish area are in need of fresh coat of paint. Walls shall be easily cleanable and in good repair.
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10/7/2015 | Routine | 94 |
HACCP: Provided boil order hacccp sheet Sanitizer used is Chlorine All frozen food was frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The door gasket to the kitchen true cooler(both doors) are torn.
Replace the door gaskets.
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.
- Critical: Sanitizing concentration
1) Sanitizer in the 3-compartment sink did not have a chlorine reading. 2) Wiping buckets did not have a chlorine reading. With further discussion it was found that the buckets contain a mix of soap and bleach.
Corrected by draining the 3-compartment sink and making up new wash, rinse and sanitizer. It was agreed that the manager can use two buckets one with soap and the other with chlorine only for cleaning purposes. Any food contact surfaces must be sanitized as the final step in cleaning.
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6/15/2015 | Routine | 95 |
HACCP: Provided cooling haccp. Start keeping cooling logs for all foods being cooled down to ensure they are meeting the requirements for cooling foods
Sanitizer used is Chlorine
All frozen food was frozen.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed ice in the hand sink at the bar.
Do not dump anything into the hand sink. This sink is only for hand washing. If you need to install a dump sink install one. For proper installation refer to the plumbing code and gain any permits needed for this.
Corrected by education required to clean and sanitize the hand sink.
- Floors properly constructed, clean, drained
Observed the floor to be soiled behind the grease trap and under the smoker and hot holding unit.
Clean and maintain clean floors.
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3/3/2015 | Routine | 94 |
HACCP = food handler training
- Wiping cloths clean, used properly, stored
A wet wiping cloth was found partially out of the sanitizer bucket between uses. Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Completely submerge the wet wiping cloth between uses.
- Food contact surfaces of equipment and utensils clean
The ice guard inside the ice machine is soiled. Maintain all food-contact surfaces clean. Clean this area.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan cover on the ceiling of the True cooler, located to the left of the three-compartment sink is soiled. Maintain all ceilings and attached equipment clean. Clean these areas.
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10/29/2014 | Routine | 96 |
HACCP: Provided date marking haccp sheet Sanitizer used is Chlorine.
- Critical: Potential for cross-contamination
storage practices
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7/10/2014 | Routine | 96 |
HACCP: Provided the hand washing haccp. Discussed with staff members about using the Towel to turn the water off after washing their hands. Observed employees doing this.
Sanitizer used is Chlorine.
All frozen food was frozen.
- Critical: Cross-contamination, equipment, personnel, storage
Package of turkey was in the rinse compartment of the 3-compartment sink. The rinse compartment had ice and other food debris in it contaminating the packaging of the turkey.
Corrected by removing the packaging from the rinse compartment of the 3-compartment sink and thoroughly cleaning the package of turkey.
The manager was instructed to clean and sanitize compartments of the sink before doing any type of food perpetration work that involves the sink.
Foods shall be protected from potential contaminants to include but not limited to dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage, and overhead leakage or overhead drippage from condensation.
- Non-food contact surfaces clean
The rack of the prep cooler next to the steam table is soiled.
Clean and maintain clean 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.
- Floors properly constructed, clean, drained
The floor along the baseboards in the kitchen area especially under the fryers and under the dry racks that store spices is soiled.
Clean and maintain clean floors. Routinely pull equipment and shelving away from the wall to clean back by the base boards.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/6/2014 | Routine | 94 |
HACCP - Storage of toxic solutions Sanitizer - chlorine
- Food contact surfaces of equipment and utensils clean
Interior bottom shelving of upstairs Frigidaire freezers soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of prep table cooler and True 2 door cooler. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Case of straws on floor in upstairs storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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11/15/2013 | Routine | 96 |
HACCP - Discussed temperature control of potentially hazardous foods. Sanitizer - chlorine
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Raw chicken wings in 2 door cooler at 52 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. Owner discarded chicken wings. Corrected.
- Non-food contact surfaces clean
Soiled gaskets on doors of all upstairs freezers. Clean and sanitize non food contact surfaces.
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7/26/2013 | Routine | 94 |
HACCP - Discussed proper storage of potentially hazardous foods. Sanitizer - chlorine
- Food contact surfaces designed, constructed, maintained, installed, located.
Cut boards discolored and grooved.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods. Resurface or replace cutting boards.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving above 3 bay sink storing clean utensils/dishes in tubs rusted. Resurface or replace shelving.
- Non-food contact surfaces clean
Shelving storing dry bulk goods soiled with debris. Clean and sanitize non food contact surfaces.
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3/26/2013 | Routine | 96 |
HACCP - Proper make up of sanitizer solutions Sanitizer - chlorine
- Critical: Sanitizing concentration
No sanitizer detected in sanitizing solution in bucket. Owner explained that the solution contained both sanitizer and soap. Sanitizing solutions made with chlorine should contain water and chlorine only at the proper concentration (150-200ppm for buckets). Owner remade sanitizing solution at 200ppm. Corrected.
- Storage/handling of clean equipment, utensils
Utensils stored in soiled dispenser.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled. Provide a routine cleaning.
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11/21/2012 | Routine | 94 |
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