HAACP: Food Manager Requirments
Currently no FSSMC at facility, please prove FSSMC within 90 days.
Fence surrounding garbage facilities in rear of establishment is starting to become inoperable. Asphault in front of dumpster area has deep ruts where garbage truck drives. Please correct.
- Non-food contact surfaces clean
Handle and door of walk in cooler are soiled.
Dust accumulation on backside of soda machine where ice maker connects.
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
Handsink next to three compartment sink is slow to drain.
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
Caulk line on three compartment sink is become black with mildew and no longer easily cleanable.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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9/28/2015 | Routine | 97 |
HACCP: Discussed employee beverage storage in the coolers. Recommended have a designated area which is labeled and used for all employee drinks. Provided a haccp sheet on hand washing
Sanitizer used is quats
All frozen food was frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
To-go bags are in direct contact with cookies.
Until proven that the to-go bags are food safe, they can not be in direct contact with food.
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.
- Food contact surfaces of equipment and utensils clean
The tray liners for the dough observed to be soiled, especially on the ridges between each spot where the dough is backed.
Insure these are cleaned and sanitized well.
- Non-food contact surfaces clean
The following non-food contact location are observed to be soiled: grey bins across from the 3-comp sink holding lids and other equipment, shelf under prep counters in back and the door ledges of the cabinet doors under the soda machine in the lobby.
Clean and maintain clean all non-food contact surfaces.
- Floors properly constructed, clean, drained
Observed the floor to be soiled in the following locations: along the wall under the prep counters in back and in the corner near the lobby soda machine.
Clean and maintain clean all floors.
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5/6/2015 | Routine | 94 |
The Duke cooler at the second sub prep line, now has an air temp of 40 degrees F. Monitor the temperature so it holds cold food items at 41 degrees F or below. This cooler can now be used again.
No violation noted during this evaluation. | 10/31/2014 | 1st Recheck | |
HACCP = potentially hazardous food item temps
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The 2 door Duke prep cooler, located at the secondary sub prep area, has an air temp of 51 degrees F and all food items located at the top portion of this cooler(in pans above the cooler) are also 51-52 degrees F. Based on the food item temperatures, they have been in this cooler for a while. All food items are being voluntarily disposed of. DO NOT use this cooler until it has been repaired and has been checked by this department. A recheck will occur on or after 10/31/14.
- Thermometers provided and conspicuously placed
1) The exterior thermometer of the walk-in cooler is not properly functioning. 2) The thermometer in the Duke cooler at the secondary sub sandwich prep area is not accurate. Maintain accurate thermometer in all cooling units.
- Food contact surfaces designed, constructed, maintained, installed, located.
The clear plastic lids being used to cover the food items at the top portion of the Duke secondary prep cooler are cracked in corners and missing some pieces. Maintain all food containers so they are smooth, easily cleanable and in good repair. Replace the lids as needed.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The shelf above the three-compartment sink is chipping paint and beginning to rust. Maintain all non-food contact surfaces smooth, easily cleanable and in good repair. Resurface or replace this shelf.
- Food contact surfaces of equipment and utensils clean
1) The top interior surfaces of both microwaves are soiled. 2) The top interior surface of the toaster oven located behind the main sub prep area is soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
1) The water pipes under the three-compartment sink are soiled. 2) The interior surface of the cabinet below the soft drink machine at the customer service area is soiled. 3) The exterior surface of the cabinets, especially the handles, below the customer service soft drink machine are soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Floors properly constructed, clean, drained
The floor surfaces along the walls, below equipment and behind the grease trap are soiled. Maintain all floors surfaces clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall below the three-compartment sink is soiled. 2) The ceiling above the three-compartment is soiled. Maintain all walls and ceilings clean. Clean these areas.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
The head of a mop is found on the floor just outside the mop sink. Either invert of hang up the mops between uses so they dry properly between uses.
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10/24/2014 | Routine | 85 |
HACCP: PRovided boil order haccp sheet. Sanitizer used is Quats.
- Critical: Hands washed, good hygienic practices (observed).
Employee was observed not using the paper towel to turn off the faucet after washing her hands.
Corrected by education. Provided hand washing haccp sheet.
Food service employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a hand-washing sink or the handle of a restroom door.
- Food contact surfaces designed, constructed, maintained, installed, located.
Plastic to-go bags being used to hold eggs in the walk in freezer and cooler.
Until documentation provided that these bags are food grade and are able to be in contact directly with food, use of these bags in prohibited when used in this manner.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The shelving above the 3-compartment sink has chipping paint and showing signs of rust.
It is recommended to replace or resurface these so that there is no longer chipping paint and they are smooth and 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.
- Food contact surfaces of equipment and utensils clean
The upper interior of the microwave by the hand sink is soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other 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.
- Single service articles not re-used
Black dressing cups were observed being reused to scoop cheeses at the front prep table.
Do not re-use single service articles and use a scoop with a handle to dispense food.
Re-use of single-service articles is prohibited.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) The paper towel dispenser by the 3-compartment sink and in the men's restroom were out of paper towels. corrected- provided paper towels for the hand sinks. 2) The hand sink in the front has brown stains which may have been from suspected dumping of tea or soda into the hand sink. Clean and maintain clean all hand sinks. 3) The toilets in the men's restroom are soiled. Clean the toilets especially under the rim.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
Toilet facilities, including vestibules, if present, shall be kept clean and in good repair and free of objectionable odors.
- Floors properly constructed, clean, drained
The following are locations where the floor is soiled: around the grease trap, under the soda syrup rack, under and along the base board where the bread speed rack is( near the oven), behind the soda machine at the drive thru and in the men's restroom in the corners.
Clean and maintain clean floors.
- No Certified Manager Present
No state certified manager present..unable to provide documentation of taking the class or being certified.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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3/18/2014 | Routine | 85 |
HACCP - Discussed proper handwash procedures and importance of keeping supplies stocked at handsinks for proper handwashing.
Sanitizer - Quats
- In-use food dispensing utensils properly stored.
Scoop in beef with handle in product.
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. Worker removed scoop from product. Corrected.
- Critical: Sanitizing concentration
No sanitizer solution present. Provide sanitizer solution at 300-400ppm. Worker provided fresh sanitizer solution at 300ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Interior surfaces of both microwave ovens soiled. Metal diverter on ice machine soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of front counter prep table cooler and walk in cooler. Clean and sanitize non food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels or soap at handsink by 3 bay sink used for dishwashing. Provide paper towels and handsoap for proper handwashing. Manager provided paper towels and handsoap. Corrected.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Observed 2 trash cans filled with trash.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled.
- No Certified Manager Present
No state certified person present during routine inspection.
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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8/22/2013 | Routine | 88 |
HACCP - Discussed proper sanitizer solution concentration with manager. Sanitizer - Quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving above dishwashing area chipped and peeling. Resurface or replace shelving.
Torn gaskets on doors of prpe cooler behind front line. Repair or replace gaskets.
- Critical: Sanitizing concentration
No sanitizer detected in sanitizer bucket containing solution. Worker made fresh sanitizer solution at 400ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Mold growth on shelving in walk in cooler. upper interior of microwave oven heavily soiled. Clean and sanitize food contact surfaces.
- Storage/handling of clean equipment, utensils
Clean utensils stored in soiled bin in dishwashing area.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Single service items properly stored, handled, dispensed
Case of 30 ounce single service cups stored on floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Worker placed single service articles on a shelf. Corrected.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Several trash cans overflowing with trash.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled.
- Floors properly constructed, clean, drained
Flooring heavily soiled in walk in cooler and in corners and under equipment. Provide a routine cleaning.
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2/11/2013 | Routine | 88 |
.HACCP - Discussed importance of handsink and proper handwash procedures. Sanitizer - quats
- Thermometers provided and conspicuously placed
No thermometer present in mechanical refrigeration. Provide thermometers.
- Food contact surfaces of equipment and utensils clean
Interior of microwave heavily soiled. Clean and sanitize food contact surface.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No papertowels or handsoap at handsink next to 3 compartment sink. Provide soap and handtowels at handsink to ensure proper handwash practices.
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5/1/2012 | Routine | 95 |
HACCP - Proper thawing techniques Sanitizer - quats
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in front undercounter coolers peeling and rusted.
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. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of undercounter coolers at main side. Repair of replace gaskets.
- Food contact surfaces of equipment and utensils clean
Scale at back prep table heavily soiled. Clean and sanitize food contact surface.
- Non-food contact surfaces clean
Soiled gaskets on the following: door of walk in cooler, doors of front line undercounter prep table coolers. Clean and sanitize non food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No papertowels or had drying apparatus at back handsink next to dishwashing area. Provide papertowels for proper handwashing procedures.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lid open on outside dumpster.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall at back prep area soiled with debris. Provide a routine cleaning.
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1/26/2012 | Routine | 89 |
HACCP: Storage of personal food items in designated area. Sanitizer - quats
- In-use food dispensing utensils properly stored.
Scoop in steak with handle in product.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
Coated shelving in 2 door prep table cooler behind counter pelling and rusting. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on 2 door prep table cooler opposite front counter. Repair or repair gasket.
- Critical: Sanitizing concentration
No sanitizer detected in bucket containing sanitizer solution. Maintain sanitizing solution concentration at 150-200ppm. Worker made fresh sanitizer at 200ppm. Corrected.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels for hand drying at handsink next to three compartment sink. Provide papertowels for handrying.
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9/12/2011 | Routine | 90 |
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