HACCP: Discussed air drying dishes. Sanitizer used is Chlorine.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following foods were at improper temperatures: Potatoes Salad 48 degrees F, Macaroni salad 50 degrees F and cole slaw 45 degrees F.
Keep all potentially hazardous foods at or below 41 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.
Corrected: The food was discarded.
- Food contact surfaces designed, constructed, maintained, installed, located.
The metal racks in the walk in cooler is rusted.
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 the racks.
- Food contact surfaces of equipment and utensils clean
The interior of the microwave in the kitchen is soiled.
Clean and maintain clean food contact surfaces.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The employee restroom door is not self closing.
Provide a self closer for the employee restroom door.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
The floor under the fryers and other equipment in the kitchen is soiled.
Clean and maintain clean floors
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
Currently no certified employee working in the establishment.
Provide a certified person by the next routine inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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10/30/2012 | Routine | 88 |
Recheck of the prep cooler in the kitchen.
The ambient air temperature was at 41 degrees F. The cooler seems to be working property at this time, embargo tag was removed. The cooler thermostat was adjusted to be cooler in order to get the ambient are temperature to be between 36 and 38 degrees F. Try and keep the lid closed when the prep cooler is no it use.
No violation noted during this evaluation. | 6/13/2012 | Recheck | |
HACCP: Discussed Proper wash, rinse and sanitize. Allow dishes to air dry before putting them away.
Sanitizer used is Chlorine.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) 1 and a half flat of Eggs were at a 66 degrees F located on the prep counter. 2) Tuna salad, macaroni salad was at 50 degrees F in the true prep cooler. Ambient air temperature of that prep cooler was 53 degrees F. 3) Numerous food items were pasted the 7-day discard date. Items included Tuna salad, Macaroni salad, Pulled BBQ pork and Chili.
1) All potentially hazardous foods must be at or below 41 degrees F. 2) Food items were discarded and true cooler has been embargoed. 3) Discard foods after the seven day discard date.
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.
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
Corrected: Food items were discarded.
- Food protection during storage, prepartion, display, service, transportation
Fish, peeled potatoes, cheese and other food items in the walk in cooler were being stored uncovered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Wiping cloths clean, used properly, stored
Wiping cloth was being stored on the prep counter in the kitchen.
Keep wiping cloths in a sanitizer solution between uses.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
The upper interior of the microwave is soiled.
Clean and sanitize food contact surfaces routinely to prevent accumulated soil.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Plumbing installed and maintained
The 3-compartment sink faucet is broken.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
Various locations where the walls are in need of repair due to paint chipping or exposed particle board.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall maintained in good repair.
Steal in the exposed particle board so that it may be non-absorbent and resurfaces the walls.
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6/8/2012 | Routine | 88 |
HACCP: Discussed outter openings. Sanitizer used is Chlorine.
- Original container, properly labeled, consumer advisory
The sugar and flour containers are not labeled with a common name of the continents.
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.
- Potentially hazardous foods properly thawed
Fish being thaw improperly in standing water.
Food shall be thawed by the following: under potable running water, in the refrigerator, in a microwave or as part of the cooking process.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
Corrected: Fish was moved into the walk in cooler.
- Food contact surfaces designed, constructed, maintained, installed, located.
The shelving in the walk in cooler is rusting and peeling.
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.
Repair, replace, or resurface the shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The shelving at the front counter has peeling paint.
Non-food contact surfaces must be smooth, easily clean able and non-absorbent.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
Resurface, replace, or repair the shelving so that it is smooth, easily cleanable and non-absorbent.
- Non-food contact surfaces clean
The fan blades on the fan in the dish washing area is soiled. The upper door gasket of the Frigidaire freezer 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Various locations where the walls are in need of repair due to paint chipping or exposed particle board.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall maintained in good repair.
Steal in the exposed particle board so that it may be non-absorbent and resurfaces the walls.
- Lighting provided as required. Fixtures shielded
There was no light shield on the light in the walk in cooler.
Provide a light shield for the light.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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3/9/2012 | Routine | 91 |
- Critical: Sanitizing concentration
This recheck is for the dishmachine. At the time of this recheck the dishmachine is correctly sanitizing with Chlorine at 100 parts per million (PPM). The violation has been corrected.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
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12/6/2011 | Recheck | |
HACCP: Date marking cl- used as sanitizer @ 100-200ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Foods in walk in cooler have a date mark which is past 7 days.
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
Corrected by education and discarding.
- Wiping cloths clean, used properly, stored
Wet wiping cloth found on counter on non-kitchen side of pass through.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at handsink in front counter area.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall near three compartment sink in disrepair with insulation poking out of holes.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Lights over pie prep table in kitchen missing end caps on shields.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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5/20/2011 | Routine | 90 |
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