HACCP: Hand washing
- Food protection during storage, prepartion, display, service, transportation
Found cases foods stored in dining area. Protect foods from consumers.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found wooden two by fours on wall not sealed with paint. Non food contact surfaces shall be easily cleanable.
- Food contact surfaces of equipment and utensils clean
Found sticker residue on several plastic pans. Make sure to remove all sticker residue from plastics.
Food contact surfaces shall be clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found no paper towel dispenser at the hand sink next to the three compartment sink.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Floors properly constructed, clean, drained
Found rust accumulation on the floor around the grease trap.
Found food debris build up at floor wall junction.
Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The caulk line behind the three compartment sink is black with mildew.
Found excess of holes from screws in FRP covering of walls.
Found paint peeling off the ceiling above the walk in units.
Walls and ceilings shall be clean and in good repair.
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10/19/2015 | Routine | 91 |
HACCP: Discussed sanitizer concentrations and test strips expirations.
Sanitizer used is Quats
All frozen food was frozen.
- Non-food contact surfaces clean
The interior of the cabinet under the hand sink is soiled and has boxes which look like they have been exposed to moister.
Clean the interior of cabinet and remove any boxes which look like they have been exposed to moister.
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
The hand sink behind the front counter is draining slow.
Recommended having this checked out by a licensed plumber.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floor under the 3-compartment sink and under the waste container in the lobby is soiled.
Clean and maintain clean floors.
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5/8/2015 | Routine | 97 |
HACCP: Discussed and provided information on Glove Use.
Hot foods hot, cold foods cold, frozen foods frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Interior of white plastic salad bowls found scarred, pitted, and stained. Replace to ensure a smooth, durable, easily cleanable surface.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Right side "wood" line cooler door found to be bent and not fully sealing. Repair or replace to ensure food safety and proper temperatures.
- Food contact surfaces of equipment and utensils clean
Interior of microwave and counter top under pizza boxes found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Seasoning shaker handles, microwave handle, and walk in cooler handle were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
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10/10/2014 | Routine | 94 |
HACCP: Provided General storage haccp sheet
Sanitizer used is Quats.
Note: Sanitizer dispenser was not working at the time of the inspection however employees are able to mix their own sanitize solution. Reviewed with employees sanitizer concentration testing. The manager said they should be getting this fixed anytime.
- Food contact surfaces designed, constructed, maintained, installed, located.
Subway to-go bags being used to store leftover cookies.
Until proof that the to-go bags are food safe they shall not be used 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
1) The upper interior of the top microwave is soiled. 2) The grey cart in the walk in cooler heavily soiled.
Corrected by the manager having these items cleaned and sanitized.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The shelving under the make coolers is soiled. The shelving inside the cabinet under the soda fountain is soiled(where the trash can is kept)
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.
- Single service articles not re-used
Black single-use dressing cups observed in the shredded cheeses being used as scoops.
Do not re-use single service articles. Use a handled utensil to dispense cheese.
Corrected by removing the cups from the cheese.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
The following are locations where the floor is observed to be soiled: Under the racks in the walk in cooler, under the racks in the lobby area(corners) and under the bread speed rack and around the oven in the front.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/22/2014 | Routine | 92 |
HACCP: Proper drying practices for food contact equipment.
Frozen foods were frozen.
Quats is the sanitizer used in the establishment.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Open package of meatballs and chicken strips stored in walk-in cooler without date marked to indicate the day that package was opened.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
- Food contact surfaces of equipment and utensils clean
1. Amana commercial warmer (bottom of two) heavily soiled interior. 2. Area behind soda nozzles soiled and mold is present. Clean food contact surfaces as often as necessary to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Plumbing installed and maintained
Excessive leak at three compartment sink. Correct by contacting a licensed plumber to repair.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
1. Floors in walk-in cooler and walk-in freezer soiled. 2. Floors beneath shelving in lobby soiled. 3. Floors and drain beneath 3 compartment sink soiled.
Clean all floors as often as necessary to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1. Wall behind trash can propped against walk-in cooler heavily soiled with residual food. 2. Ceiling in walk-in cooler has food accumulation. 3. Walls around and behind 3 compartment sink are not properly sealed or are cracked and allowing mold to grow.
Clean all walls and ceilings as often as necessary to maintain clean. Repair area behind and around 3 compartment sink so that it is smooth, easily cleanable, and nonabsorbent.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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10/18/2013 | Routine | 90 |
HACCP DISCUSSION: DATE MARKING OF OPENED PACKAGE OF POTENTIALLY HAZARDOUS READY-TO-EAT SAUCES.
- Critical: Hands washed, good hygienic practices (observed).
Observed employees not propely washing hands, and some not washing hands at all before putting on gloves.
Employees shall completeley wash hands for at least 20 seconds before putting on a new pair of gloves
Employee's drink in an uncovered cup.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee~s hands
- Food contact surfaces of equipment and utensils clean
Soiled interior of the lower microwave.
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 items properly stored, handled, dispensed
Box of single service plates stored on the floor by the walk-in freezer
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
Single service paper trays dispensed by food contact surface.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Floors properly constructed, clean, drained
Soiled floor under utilities in the establishment. Routinely clean hard to reach areas, such as under sinks, racks, coolers and tables
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4/22/2013 | Routine | 91 |
HACCP DISCUSSION: FOOD PROTECTION DURING STORAGE
- Food protection during storage, prepartion, display, service, transportation
Boxes of food on the floor of walk-in cooler and freezer.
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
- Non-food contact surfaces clean
Soiled and slim build-up on door gaskets of cooler.
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.
- Single service items properly stored, handled, dispensed
Box of single service cups on the floor by the walk-in freezer.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towel at the hand sink besides the 3-compartment sink.
Always provide paper towel at all hand washing sinks.
- Critical: Toxic items properly stored
Container of chemical stored on the same wall rack with spray bottle of water.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
Chemical removed.
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7/25/2012 | Routine | 89 |
HACCP: DISCUSSED PROPER HAND WASHING QUAT USED AS SANITIZER
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towel at the hand sink near the 3-compartment sink.
Always provide paper towel at every hand sink to foster proper and complete hand washing.
- Floors properly constructed, clean, drained
Soiled floors in the following areas: under racks in the walk-in cooler and freezer, under equipments and counters.
Clean and maintain clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Cieling soiled with food stain in the walk-in cooler
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2/10/2012 | Routine | 96 |
HACCP: DISCUSSED PROPER HAND WASHING.
- Food protection during storage, prepartion, display, service, transportation
Box of tomatoe stored on floor of walk-in cooler.
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)
Employee's drink in an uncovered cup.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces of equipment and utensils clean
Soiled interior of microwave.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Single service items properly stored, handled, dispensed
Box of single service Parfait Cup and Lid stored directly on the floor in the dining storage area
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
Excessively soiled floors under racks in walk-in cooler and freezer.
Clean and maintain clean floor.
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10/10/2011 | Routine | 89 |
HACCP: Discussed proper hand washing.
- Food protection during storage, prepartion, display, service, transportation
Box of pizza directly on the floor of walk-in freezer.
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
- Pre-flushed, scraped, soaked
Food particles in the 3-compartment sink.
Equipment and utensils shall be pre-flushed or pre-scraped and, when necessary, pre-soaked to remove gross food particles and soil before being wash in the 3-compartment sink.
- Non-food contact surfaces clean
Soiled ledges and areas around display cold holdings in the service line.
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
Soiled floor under racks in walk-in cooler and freezer. Clean and maintain clean floors.
- No Certified Manager Present
No certified food manager in the facility and no certificate posted.
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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3/10/2011 | Routine | 95 |
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