GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat)
HACCP: Education on storing all single service items, food, and food utensils away from chemicals and personal items
- Original container, properly labeled, consumer advisory
A salt container and salt/pepper container below the prep cooler on the serving line were found without a label
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.
Correct by labeling all easily mistakable foods
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1.) The bottom gasket on the left side of the cooler below the microwave is torn
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were found heavily soiled... 1.) The black condiment containers in the prep cooler
- Non-food contact surfaces clean
The following non-food contact surfaces were found heavily soiled... 1.) the lower red cabinet door and metal floor of the slushie machine
- Single service items properly stored, handled, dispensed
Single service bowls were found on the back storage metal shelves at the end of the walk way facing upwards without protection
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.
Correct by storing all single service articles in a manner which prevents contamination - store bowls facing downwards or with a cover over top
- Plumbing installed and maintained
The coca-cola soda machine in the outside serving station is leaking below the cabinets. Water stains are visible on the cabinet floor.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Correct by repairing or replacing the soda machine.
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10/13/2015 | Routine | 93 |
HACCP: Chemical labeling.
- Non-food contact surfaces clean
Non food contact surface cleaning: please detail the cabinet under the self serve soda area, please clean the green and white build up of the right side of the ice/soda dispenser.clean as needed. 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
Fix the leak at the mushroom cap antisiphonage device to the mop sink.
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 in the kitchen area has several cracked tiles on it and is in need of a strip and a wax.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material.
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5/26/2015 | Routine | 97 |
HACCP Discussed storage of personal food and beverages. Store all staff food and beverage in designated employee dining areas
Quat three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal beverage stored on prep table on back prep room.
Store all personal drinks in designated employee dining area below and away from the food preparation areas. Corrected
- Single service items properly stored, handled, dispensed
Box of napkins found stored on the floor near the back dry storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Leak found on faucet head of mop sink.
Repair leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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10/6/2014 | Routine | 93 |
HACCP Discussed and reviewed handwashing. Quat sanitizer is utilized. Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Box of chips stored on the floor of the storage room.
Store boxes and containers of food 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: Hand washing sinks installed, located, accessible
Sponges found in the hand sink near the three compartment sink.
Remove sponges and wash, rinse, and sanitize the hand sink
- No Certified Manager Present
FSSMC certificate not provided during inspection.
Provide proof of certified FSSMC certification at next inspection.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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4/8/2014 | Routine | 94 |
HACCP: Discussed sanitizer concentrations Sanitizer use is Quats. All frozen food was frozen.
- Food contact surfaces of equipment and utensils clean
Upper interior of the microwave is soiled.
Routinely clean and sanitize the microwave following any interruptions.
Corrected by an employee cleaning and sanitize the upper interior of the 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.
- No Certified Manager Present
Unable to provide proof of certified worker.
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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8/29/2013 | Routine | 98 |
HACCP: Discussed food grade materials. Sanitizer used is Quats All frozen food is frozen.
- Non-food contact surfaces clean
Counter under the oven soiled and the tops of the bread ovens are soiled.
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.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: under the icee machine and under the prep table in the sideroom.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/27/2013 | Routine | 98 |
HACCP: Discussed with the manager and employee about hand washing and glove use. Provided handwashing haccp.
Sanitizer used: Quats for 3-compartment sink and wiping cloths.
All frozen food is frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
To go bags being used to store food.
Use approved food grade materials to store food.
Single-service articles shall be made from clean, sanitary, safe, and non-toxic materials.
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.
Corrected: Employee removed the food product from the to go bags and placed them in approved containers.
- Non-food contact surfaces clean
Interior of grey storage bin on drying rack is soiled.
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 items properly stored, handled, dispensed
A box of cups were being stored on the floor behind cash register.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
Corrected: The box was placed on to shelving.
- Floors properly constructed, clean, drained
The floor under the storage racks in the dry storage are is soiled.
Clean and maintain clean floors to prevent accumulated soil.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items labeled and used properly
Uknown purple liquid in a spray bottle stored at the mop sink with out being labled.
Lable all spray bottles with their contents.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
Corrected:Employee labled spray bottle with proper name.
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7/24/2012 | Routine | 90 |
HACCP: Discssed hand washing before applying gloves.
Sanitizer used is Quats
Note: The Nacho cheese machine has a broken door and is not closing correctly, This can allow for the nacho cheese to be out of temperature. At the next inspection this will be checked. Have the door fixed. The tape is only a temporary fix.
- Non-food contact surfaces clean
The plastic bin where scoops and knifes are being stored on the dry rack is soiled
Clean and maintain all non-food contact surfaces to be clean.
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
The floor under and around the chemical rack is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
Unable to prove there is a certified person at the establishment.
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.
At the next routine inspection have a certified person.
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1/27/2012 | Routine | 98 |
- Critical: Presence of insects/rodents. Animals prohibited
This is a recheck for item number 35. There was a significant reduction on of flies. Spoke with the manager and he stated that they are spraying for flies at the end of the night then sanitizing all food contact surface. This violation is corrected.
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10/10/2011 | Recheck | |
HACCP: Discussed proper sanitizing of food contact surfaces.
Sanitizer used in facility is QUATS.
All frozen food is frozen.
This inspection also serves as a complaint invesitgaion of fleas in facility. There were numerous flies in the facility. Spoke with the manager on the phone about preventative measures to reduce the flies population. He stated that they have installed bug zapper light and have spoken to cooperate about the situation. He has instructed the employees to frequently sanitize counter tops. He will also be installing fly traps. Educated him that he should only install these traps in places that prevent contamination of food and food contact surfaces.
- Critical: Sanitizing concentration
The sanitizer in the 3-comp sink was at 0ppm.
Corrected: New sanitizer was made and tested at 100ppm.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. for one minute.
- Non-food contact surfaces clean
The gaskets of the prep cooler under the oven are 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.
Clean and maintain clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sink near the 3-comp soiled. Observed employee using hand sink to drain liquid from banana pepper bag.
Hand wash sink shall be maintained clean and only be used for hand washing. Educated employee.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Critical: Presence of insects/rodents. Animals prohibited
Multiple flies in the kitchen and behind the counter.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
A recheck will be performed on or after 10/10/11
- No Certified Manager Present
No employee with a food safe certification.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
Employee stated Randy is in the process of becoming certified.
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9/30/2011 | Routine | 89 |
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