HACCP: Food handler requirements.
- Non-food contact surfaces clean
Non food contact surface cleaning: lime accumulation on the side of the ice machine above the soda dispenser in lobby, lime accumulation on the rim of the door to the ice machine in kitchen, found build up between the soda machine and the wall at self serve soda station, non food contact surfaces shall be clean.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Found dumpster lid open. Corrected and spoke to employees.
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
Found excess of ice accumulation on the insulated pipe running through the walk in cooler to the fan unit to the walk in freezer.
Walls and ceilings shall be clean.
Found drop ceiling rails above dish area becoming rusted.
Found return vent in front of the door to the walk in cooler rusted.
Ceilngs and attached equipment shall be easily cleanable and in good repair.
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1/26/2016 | Routine | 96 |
HACCP: Employee illness policy
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The cabinet to the hand sink on drive thru make side of the cook line has tape on it to keep door closed. Non food contact surfaces shall be in good repair.
- Non-food contact surfaces clean
Non food contact surface cleaning: dust the top of the dining area ice machine and soda dispenser, clean lime accumulation off the front and side of the ice machine in kitchen area, clean the ledge and side of the soda dispenser in dining area. Non food contact surfaces shall be clean.
- Floors properly constructed, clean, drained
Found tape and date stickers on the floor in the walk in cooler. Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found vent above dry storage racks in disrepair. Vent is starting to come down. Ceilings shall be in good repair.
Found dust on supports to front menu and on vent and ceiling by service line to dining room area. Walls and ceilings shall be clean.
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10/6/2015 | Routine | 96 |
HACCP: Discussed and provided information on Power Outage.
Hot foods hot, cold foods cold, frozen foods frozen.
Section 750.570, addition of food handler training requirement under Subpart C: Personnel- Staff have completed in-house food handler training.
- Food contact surfaces of equipment and utensils clean
White ice machine baffle was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Plumbing installed and maintained
Faucet at 3 compartment sink and line handsink were found to be leaking. Repair/Replace.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Lighting provided as required. Fixtures shielded
Light shield in back storage area was found to be cracked and broken. Replace.
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5/13/2015 | Routine | 96 |
HACCP: Provided Glove use haccp sheet
Sanitizer used is Chlorine
All frozen food was frozen
Reviewed pest contorl: Orkin is the provider
- Food contact surfaces designed, constructed, maintained, installed, located.
The white lid for the pingo de gallo in the walk in cooler is broken/cracked.
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.
- Plumbing installed and maintained
The copper supply line to the Bunns tea maker is leaking.
Fix the leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: under dry storage/freezer near fryers, in the walk in cooler and freezer.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/21/2014 | Routine | 96 |
Complaint was received by a person who suspects they became ill after consuming the smothered burrito from this location on 8/13/14 around 6:30pm. Complainant had another person who consumed similar items and the only different item was the smothered burrito. This is why it is suspected to be the burrito. The other person in the party has no similar symptoms.
A the facility to day 8/15/14. The following was discussed/reviewed with the manager: 1) hand washing and glove use. 2) temperature logs 3) temperatures at this time.
Temperatures at this time were satisfactory. Taco meat was at 160 degrees F, shredded chicken was at 173 degrees F, steak was at 168 degrees F, rice was at 171 degrees F and the tomatoes were at 41 degrees F. Observed employees washing hand and following proper glove use.
Complaint can be closed.
No violation noted during this evaluation. | 8/15/2014 | Complaint Investigation | |
HACCP: Hand washing bulletin provided.
Cl- is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Original container, properly labeled, consumer advisory
Three rolling bins with rice, pasta, and some type of seasoning were not labeled with contents.
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.
- In-use food dispensing utensils properly stored.
Scoop in rolling pasta bin was stored with the handle sticking in the 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 of equipment and utensils clean
The following food contact surfaces were soiled: white plastic diverter in ice machine, rolling bins of rice/pasta/seasoning, cutting board on "clean" side of the make line (pieces of hamburger stuck in between), shelves of Delfield freezer by fryers, shelves of hot holding unit with taco shells. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Floors properly constructed, clean, drained
Floors throughout establishment are soiled including the walk-in freezer floor, walk-in cooler floor, back room flooring beneath dry storage shelves, and floors beneath 3 compartment sink. Clean floors routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents throughout establishment are soiled including vents over back room dry storage and fan guard covers in the walk-in refrigeration units. Clean vents.
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7/17/2014 | Routine | 94 |
This is a complaint investigatin of RFS#. Manager, Amanda, was aware of the problem, and stated that when they took down the ceiling tiles in the dining room to ensure the pipes would not freeze, this is where the problem arose. Orkin has been out since complaint was made, and copies of the last three reports were taken. Upon inspection, no roaches were noted.
No violation noted during this evaluation. | 1/28/2014 | Complaint Investigation | |
HACCP- Discussed handsinks being accessible to employees at all times.
- Food contact surfaces of equipment and utensils clean
The shelving in the hot holding unit is soiled. The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil. Clean shelving.
- Single service articles not re-used
Several dishes are stored in boxes that once contained cheese and other foods. Re-use of single-service articles is prohibited. Provide food grade containers for holding dishes.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fans in walkin are dusty. Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Clean fans.
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10/31/2013 | Routine | 95 |
HACCP.- Discussed concentration of bleach in sanitizing buckets.
- In-use food dispensing utensils properly stored.
Ice scoop handle for large ice machine was laying in the ice. Store all dispensing utensils with their handles up to prevent potential contamination.
- Single service items properly stored, handled, dispensed
Lids stored next to the soda machine in kitchen have their food-contact surfaces facing up. Store all single-service articles inverted to protect from potential contamination.
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5/6/2013 | Routine | 98 |
HACCP- Discussed sanitizing concentration. For dishes, chlorine concentration should be 50-100 ppm. For wipe cloth buckets, concentration should be slightly higher at 100-200 ppm.
- Food contact surfaces of equipment and utensils clean
The following food-contact surfaces are soiled: Interior of Delfield reach-in freezer, condiment holders in dining area, white shelving by drive thru window, shelving holding dry goods (tortillas). Clean and sanitize all food-contact surfaces routinely and maintain clean.
- Single service items properly stored, handled, dispensed
Lids above soda machine by drive thru window are stored with their food-contact surface facing up.
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.
Invert all single-service articles to protect from potential contamination.
- Floors properly constructed, clean, drained
Walk-in freezer floor is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Clean Floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan covers in walk-in cooler are dusty.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Clean fan covers.
- Rooms and equipment - vented as required
Vent covers above the dry storage shelving is dusty. Clean vents.
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11/5/2012 | Routine | 94 |
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