HACCP: Employee illness policy
- Food protection during storage, prepartion, display, service, transportation
Found bagels and other baked goods on buffet line with out protection. Provide sneeze gaurd or other means to protect baked goods from customers.
Food on display shall be protected from consumer.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The handle to the coke cooler is broken and no longer easily cleanable.
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.
- Thermometers, gauges, test kits provided
No quat sanitizer test strips available. Provide test stips.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Single service items properly stored, handled, dispensed
Found cases of single service cups and lids stored on the floor in the dry storage area. Corrected.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Lime accumulation on three compartment sink and faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Found build up on floor in the dish area. Floors shall be clean.
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10/9/2015 | Routine | 93 |
HACCP: Provided hnad washing haccp. Sanitizer used is Quats All frozen food was frozen
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cream cheese containers at the breakfast bar was at 65 degrees F.
Discussed with the manager about the time when it was put out. Manager stated it was put out at 5:45am and breakfast ends at 9am. Discussed use of time as a public health control OR maintain the cream cheese to be kept at 41 degrees F or below.
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.
- Thermometers provided and conspicuously placed
The thermometer in the Donnon cooler is broken. NO thermometer in the self service cooler in the merchandise area.
Provide a working thermometer in all coolers which hold potentially hazardous foods.
The numerically scaled indicating thermometer, accurate to plus or minus 3 degrees F, shall be located to measure the air temperature in the warmest part of the facility and located to be easily readable.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: ice baffle, upper interior of the microwave and the bottom of the Delfield cooler.
Clean and sanitize all food contact surfaces.
- Floors properly constructed, clean, drained
The floor under the 3-compartment sink and under equipment through out the kitchen is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
The manager was unable to provide a food service sanitation manager to be present at this time and to produce a food service sanitation certificate.
The manager did state that he has a kitchen manager who's is transferring from Florida how has the serv safe certificate. The manager was made aware the this person will have to contact the Illinois Department of Public Health to try and get the paper work for becoming a food service sanitation manager. This well be checked at the next routine inspection. If there still is not a food service sanitation manager a recheck will be conducted after that routine inspection. All rechecks have a fee associated with them.
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5/8/2015 | Routine | 91 |
Frozen foods frozen, hot foods hot.
Facility has been without a FSSM for over a year as evidenced by not having one at previous two inspections nor this one. General manager and another employee have ServSafe certificates which have not been submitted to the State of IL. A recheck will be done in 30 days to assure that these are submitted through the State of IL through the IL Dept of Public Health. A recheck fee will apply.
- Critical: Foods properly cooled
Ham slices in a tupperware without a date of preparation on the container. Cheese slices in a tupperware container without a date listed on the package.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Thermometers provided and conspicuously placed
Coca-cola refrigerator is being used for food storage and does not have a thermometer in it.
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.
- Food protection during storage, prepartion, display, service, transportation
Boxes of cereal and waffle mix being stored on the floor in the kitchen.
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
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Blue lid from apple juice is in handwashing sink at current time.
Handwashing sinks are to be used for handwashing only.
- Food contact surfaces of equipment and utensils clean
Bottom of freezer in kitchen is soiled. Food prep sink is excessively soiled./ Dishwashing machine is soiled with excess of lime buildup noted.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Storage/handling of clean equipment, utensils
Food equipment incl spatulas, tongs, servingware, stored with handles in every direction.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Single service items properly stored, handled, dispensed
Boxes of plastic lids on the floor of the storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Floor under the ice machine is excessively soiled. Floor in the mop room is excessively soiled and drain is filled with cleaning bottles so is not easily accessible. Drains from prep sink are excessively soiled with food debris. Flooring under dish machine is soiled.
Clean and maintain clean all floors and drain areas.
- Critical: Toxic items properly stored
Containers of aspirin, claritin stored co-mingled with food items in the retail portion of the hotel.
Personal medications shall not be stored in food storage, preparation or service areas.
- No Certified Manager Present
No FSSM present. This is the third time this violation has been noted for not having a FSSM. Will recheck on or after 12-18-2014 to ensure that FSSM is present in the facility at least 20 hours per week.
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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11/18/2014 | Routine | 77 |
HACCP: Provided hand washing haccp.
Sanitizer used: Dish machine high temp. 3-compartment sink and wiping cloth quats.
All frozen food items were frozen.
- Thermometers, gauges, test kits provided
Thermometer of the dish machine is not function properly. No reading observed.
Repair or replace the thermometer so that it is working correctly to measure the high temperature water.
Machine or water line mounted numerically scaled indicating thermometers accurate to +/- 3 degrees F. shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold.
- Non-food contact surfaces clean
The following non-food contact surfaces area soiled: Top of the dish machine and the cabinet where the cereal is kept in front.
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.
- Storage/handling of clean equipment, utensils
Utensils on the metal rack in the dish machine area were stored every which direction.
Arrange the utensil so that they are all the same direction with the handles presented to the employee.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Floors properly constructed, clean, drained
The floor along the base boards behind the prep tables is soiled. The drains in the kitchen are soiled with debris.
Clean and maintain clean floors and drains.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
No Illinois Food service sanitation manager on duty. The manager Nick did however have a valid Serve safe certificate.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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4/15/2014 | Routine | 96 |
Recheck of floor drainage pipe conducted on September 25, 2013. At the time of inspection, floor drain had been repaired by facility maintenance. Three bay sink is draining properly and no leaks are present. Food service operations can continue to operate. It is recommended that drain lines are routinely checked and maintenanced as to remain in sound condition for proper disposal of water.
Note: A recheck fee will be assessed for all rechecks.
No violation noted during this evaluation. | 9/25/2013 | 1st Recheck | |
HACCP - Discussed proper setup of 3 bay sink with worker and management.
Sanitizer - quats
Note - There will be a recheck fee assessed for all rechecks.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in reach in cooler peeling and rusting. Resurface or replace shelving.
- Wash, rinse water clean, proper temperature
Three bay sinks improperly setup (wash, sanitize, rinse).
Equipment and utensils shall be thoroughly washed in the first compartment with a hot detergent solution that is maintained clean.
Equipment and utensils shall be washed and rinsed free of detergent and abrasives in clean water in the second compartment. Worker properly set up sinks: wash, rinse, sanitize. Corrected.
- Food contact surfaces of equipment and utensils clean
Soiled shelving storing condiments and other dry goods in storage room. Interior of microwave soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving storing clean pans soiled with debris. Soiled gaskets on door of Coke cooler. Clean and sanitize non food contact surfaces.
- Critical: Sewage and waste water disposed properly
Floor drain at 3 bay sink clogged and slow to discharge.
Water-carried sewage shall be disposed of by means of a public sewage system or an approved sewage disposal system which is constructed and operated in conformance with applicable State and local laws, ordinances and regulations. Repair drain to work properly for disposal of water. Recheck on 9/25/13. If not repaired within 24 hours, Food service operations must cease until drain is properly functioning.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Backflow prevention device on dishmachine leaking.
Devices to protect against backflow and backsiphonage shall be installed at all fixtures and equipment where an air gap of at least twice the diameter of the water inlet is not provided between the water outlet from the fixture and the fixture's flood-level rim. Repair or replace device. Recheck on or after 10/8/13.
- No Certified Manager Present
Establishment has a new GM and no certified food safety service manager.
Provide a state certified person within 90 days.
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9/24/2013 | Routine | 84 |
.HACCP - Discussed storage practices for personal food and drinks with manager. Sanitizer - quats
- Food contact surfaces designed, constructed, maintained, installed, located.
Cup utilized for dispensing product stored in product. Provide scoop with a handle for dispensing and store with handle extended out of product.
- Food contact surfaces of equipment and utensils clean
Interior bottom shelf of Delfield cooler soiled. Diverter/holder inside ice machine soiled. Clean and sanitize food contact surfaces.
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4/10/2013 | Routine | 96 |
HACCP - Discussed proper concentration of sanitizing solutions
Sanitizer - quats - 3 bay sink
- heat dishmachine
- Wash, rinse water clean, proper temperature
Employee washing dishes in sink with detergent and no rinse or sanitizer solutions prepared. Properly set up all three sink when washing dishes with the following: 1. dishwashing detergent, 2. clean rinse water, 3. sanitizing solution at proper concentration.
- Critical: Sanitizing concentration
No sanitizer solution prepared. Provide sanitizer solution at proper concentration. Worker prepared sanitizer solution at 300ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Upper interior of microwave soiled. Yeast growth on ice making tray in ice machine. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled shelf above food preparation area. Food cart on wheels heavily soiled. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Boxes of single service plates and bowls stored on floor in prep area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Leaky fittings on dishmachine near backflow prevention device.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Flooring in corners, at junctures and under equipment soiled. Provide a routine cleaning.
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8/28/2012 | Routine | 88 |
HACCP - Proper concentration of sanitizng solutions Sanitizer- Quats
- Food contact surfaces of equipment and utensils clean
Interior of microwave soiled. Condiment bins at coffee bar soiled. Clean and santize food contact surfaces.
- Floors properly constructed, clean, drained
Soiled flooring in dish wash area. Provide a routine cleaning.
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3/19/2012 | Routine | 97 |
HACCP - Food protection at all times/storage of personal food items
Sanitizer - buckets - quats
- dish machine - heat
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Milk in GE mini refrigerator 48 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. Milk placed in Delfield freezer to rapidly cool to 41 degrees F. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Coated shelving in Delfield refrigeration unit peeling. Resurface or replace shelving.
- Non-food contact surfaces clean
Soiled gaskets on: Delfield 2 door and single door unit, glass door Coke cooler. Clean and sanitize non food contact surfaces.
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12/12/2011 | Routine | 92 |
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