HACCP Reviewed food handler training.
Chlorine sanitizing three compartment sink concentration: 200 ppm
Frozen foods are frozen.
- In-use food dispensing utensils properly stored.
Numerous handles of scoop are found with handles buried in the food.
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.
- Non-food contact surfaces clean
Interior panel of ice machine is soiled.
Wash and clean panel.
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.
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9/25/2015 | Routine | 98 |
HACCP: Reviewed proper handwashing practices and procedures.
Chlorine sanitizing three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces clean
Interior panel of ice machine is soiled.
Routinely wash and clean panel.
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: Hand washing sinks installed, located, accessible
Ice found in the hand sink.
Hand sinks shall be used for handwashing only. Corrected by education.
Hand sinks shall be free from any obstructions and easily accessible by all employees.
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4/28/2015 | Routine | 95 |
HACCP Discussed handwashing.
Chlorine sanitizing three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. bottom and exterior perimeter of sorbet freezer, 2. inside panel of ice machine.
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.
- Plumbing installed and maintained
Seal around water line under prep sink is in disrepair causing a leak.
Repair seal.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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9/10/2014 | Routine | 98 |
HACCP Discussed storage and display of condiments. Provide covers or lids for condiments at all time to protect foods from possible contamination.
Chlorine sanitizing three compartment sink concentration: 150 ppm.
- Food protection during storage, prepartion, display, service, transportation
Smoothie condiments (strawberries, bananas, pineapples) located on serving station are uncovered and exposed.
Provide lids and covering for condiments to protect from potential contaminants, dust, dirt, and debris.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
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1/10/2014 | Routine | 98 |
HA|CCP: Ensure all spray bottles are clearly labeled - even those containing pure water. Use the water bottle for water only.
- In-use food dispensing utensils properly stored.
Scoops for the turbanado and the non fat milk in the white bins were down in the product with the handle touching powder.
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.
- Non-food contact surfaces clean
Sides and fronts of the doors on the freezers in back and the prep cooler door in front are soiled where hands contact.
The lids on the white bins in back are soiled and somewhat sticky.
Metal cup holder sleeves soiled inside.
Non-fat 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.
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9/23/2013 | Routine | 98 |
|HACCP: Containers such as blenders must be washed rinsed and sanitized between each use
- In-use food dispensing utensils properly stored.
1) Scoops for turbinado and non fat milk stored with handle down in or touching product.
2) Ice bucket sitting on floor in front area.
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.
Ice transfer receptacles shall be stored protected from potential contamination.
- Critical: Sanitizing concentration
No detectable level of chlorine sanitizer in front area where rag is kept in container. To be effective chlorine must be at a concentration of 100 -200 ppm when used in a spray bottle or bucket.
*Remember - sanitizer is NOT a cleaner. If the surface simply needs cleaned use soap or detergent and water. Then follow as needed with an effective sanitizer.
Bucket remade. *
- Non-food contact surfaces clean
1) Lid holders (metal) soiled inside surfaces.
2) Cup holders/pop up dispensers soiled in side
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 labeled and used properly
Pi•nk chemical in spray bottle on chemical rack by 3 bay sink in back.-
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
*bottle labeled*
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4/1/2013 | Routine | 89 |
HACCP: Handwashing after taking money or handling any items from customers is required.
- Foods handled with minimal manual contact
1) Scoops in all of the large white bins holding turbinado, milk protein and soy protein were all laying inside the food product and handles either touching or buried in product.
2) Scoops in the vanilla protein and vanilla weight gain in containers with blue lids were touching the food product.
Suitable dispensing utensils shall be provided and properly stored to avoid unnecessary manual contact with food
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Wire rack above the clean dish side of the 3 bay sink is rusted and poises a physical contamination hazard to the clean utensils below it.
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.
- Wiping cloths clean, used properly, stored
Wet rag in smaller white container near sink behind counter that is not able to be fully immerses due to the low level of sanitizing solutiion.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored immersed in the sanitizing solution between uses.
- Non-food contact surfaces clean
1) Mold on the bottom exterior of most of the plastic blender carafes.
2) Mold along the mount of the water dispensing spout.
3) Mold on the white matting where the blender carafes sit on shelf.
4) Smoothie cup dispenser holes (metal) soiled.
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.
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8/16/2012 | Routine | 95 |
HACCP: Cup holders that drop in will collect dust and dirt rapidly. Maintain these as frequently as needed to keep clean.
- Food contact surfaces designed, constructed, maintained, installed, located.
Blue ice scoop in front is cracked and damaged and repaired with 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.
Replace scoop.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Small white rack holding clean lids at end of 3 bay has damaged coated surface that could contaminate.
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.
Replace this piece.
- Plumbing installed and maintained
1) Backflow device at mopsink is leaking, cap is off, and it is unknown whether or not the device can function properly.
2) No handle for cold water fixture at sprayer sink in front area.
3) Hot water fixture at left side set on 3 bay sink leaking.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Secure backflow cap, provide handle for cold water feed in front and repair leak at 3 bay.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Jacket and purse hanging on metal rack in back above foods - fresh and packaged.
Personal items must be stored properly away from or below foods.
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2/7/2012 | Routine | 95 |
HACCP: Wet rags must be kept immersed in sanitizing solution unless actually being used.
- In-use food dispensing utensils properly stored.
Ice cream dippers stored in standing water - well was not on.
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.
This would include ice scoops also.
- Plumbing installed and maintained
NO faucet fixture for cold water dispensing on the sprayer fixture at front.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Toxic items labeled and used properly
Unlabeled spray bottle of sanitizer on the chemical shelf in back by handsink.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
*bottle labeled
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11/7/2011 | Routine | 93 |
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