HACCP: Discussed routine maintenance and evaluation of grease traps to ensure all plumbing and disposal is properly maintained.
Frozen food are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Note: Nacho cheese and chili are not dispensed by the machine. Currently, small soufflé cups are being utilized to place preportioned amounts for customers. These are packaged into smaller containers. Discussed proper labeling of these containers as well, see violation #3.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Portioned out coleslaw was not labeled with the date it was opened or placed into the smaller soufflé cups.
Corrected by education as this was a newer employee working at this time. Any unlabeled items found at the next inspection will be discarded.
Foods in containers or packages that do not bear a date or day shall be discarded.
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 designed, constructed, maintained, installed, located.
1) Sears coldspot cooler is in disrepair and does not close completely. 2) A chest freezer(repaired with duct tape) is in disrepair with the interior insulation of the chest door showing and the top portion cracked.
Repair all food contact surfaces to minimize/prevent contamination of foods.
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 interior of the microwave is soiled. The interior of the Crosley freezer is soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The interior of the paper towel and single service cabinet is soiled. The exterior seals of the Fogel prep cooler are soiled. The exterior of the True 3 door cooler is soiled. The food and other transport carts are soiled.
Clean and sanitize all non food contact surfaces routinely.
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.
- Critical: Water source safe, hot, and cooled under pressure
There was no cold water available at the mop sink.
Corrected
- Plumbing installed and maintained
The drain to the hand wash sink is draining slowly.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Various floor tiles are in disrepair in the front entrance area and in the back food preparation area.
Repair all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles of the exhaust hood are soiled. The walls by the dry storage area are soiled. The walls by the front hand wash sink are soiled. Ceiling tiles in the rear area are missing and/or in disrepair.
Repair all ceiling tiles. Clean all walls routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
7/8/2013 | Routine | 82 |
HACCP: Discussed procedures for boil orders. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Note: The cold water is 'off' at the mop sink as they only like to utilize the hot water for floor cleaning. I did inform them that water under pressure is required at all sinks that have water, however, that this deviation from the code would be allowed (as there is both hot and cold water under pressure with the cold being off).
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The large container of coleslaw that the coleslaw is portioned out of was not labeled with the date of opening. The smaller cups of portioned out coleslaw were not labeled with the date of discard or opening.
Discussed the importance of labeling these items as they are subject to date marking. Shouild this be found at next inspection, all foods not marked properly will be discarded.
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.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Sears coldspot cooler is in disrepair and does not close completely. 2) A chest freezer(repaired with duct tape) is in disrepair with the interior insulation of the chest door showing and the top portion cracked.
Repair all food contact surfaces to minimize/prevent contamination of foods.
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 clean
The following non food contact surfaces are soiled: 1) black food cart, 2) exterior of the True cooler, 3) interior of Delfield storage cooler, 4) counter under soda machine.
Clean and sanitize routinely.
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.
- Storage/handling of clean equipment, utensils
The black storage containers in the delfield storage cooler with scoops is soiled. The red equipment/utensil storage container is soiled.
Corrected
- Single service articles not re-used
"To-go bags" are being used to store chicken.
Utilize appropriate plastic food grade material bags to prevent potential contamination of foods.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
The front hand wash sink is slow to drain.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The front hand wash sink is soiled. The rear hand wash sink is soiled. There was no paper towel holder or paper towels at the back hand wash sink by the mop sink.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Floors properly constructed, clean, drained
Various floor tiles are in disrepair in the front entrance area and in the back food preparation area. The floors in the back prep area, around the mop sink, under the Delfield cooler and near the rear door are soiled.
Repair all floors. Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall/backsplash of the stove is soiled. The baffles above the stove are soiled.
Clean all walls routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/25/2013 | Routine | 80 |
This is a complaint investigation/food borne illness investigation with RFS #12-0582. Two individuals reported becoming ill after eating at this establishment. The complainants stated that the gyro meat was 'microwaved' and that it was 'dry at the top and slimy at the bottom'.
An investigation was done on this date. According to the manager, there have not been any sick workers present. He denies anyone having nausea, vomiting, diarrhea or jaundice or any other symptoms. No one has called in sick or missed work.
Discussed the gyro cooking method. According to the manager, the gyro is cooked on the spit and cooked thoroughly and portions sliced off, either to serve or to store. If this is stored, it is stored in the coolers and then moved to the freezer if needed for future use. This gyro meat that is cooled is then reheated on the griddle/flat top as needed (if there is none cooking on the spit) and served to customers.
The gyro cones were found in the freezer ready for cooking. There were slices of gyro meat that were also in the freezer. There was no 'freshly cooked' or 'cooled' gyro meat. I did request that all sliced and cooled meat be stored in their own individual containers and labeled properly with the date and time it was prepared in order to keep the different gyro sliced meat away from other containers and to ensure that the gyro meats are not kept for longer than the maximum '7 refrigerated days'. They cones are Kronos cones. Tzatziki sauce is kept/maintained at 40F or below in the coolers. This sauce does need to also be labeled with the date it was opened in order to ensure that it is not kept past the 7 day mark for ready-to-eat, refrigerated, potentially hazardous foods.
The okra is prepackaged frozen breaded okra. It was found frozen also at the time of inspection. Onions are cut daily as needed. Tomatoes are cut also as needed daily. There were no signs of potential cross contamination.
A HACCP bulletin was provided for the Gyro cooking preparation and storage as well as a DATE MARKING HACCP bulletin.
No violation noted during this evaluation. | 12/5/2012 | Complaint Investigation | |
HACCP: Discussed proper storage of toxic items. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Marinated chicken was found on top of the chest freezer at 65F.
Corrected
- Critical: Foods properly cooled
Portioned out containers of coleslaw and potato salad are not labeled with the date the items are to be discarded or the day they were opened.
Any foods taken from their original container that are 'repackaged' for sale shall be individually marked with the date or have the date on the bin they are stored in. This shall not exceed 7 days total. See HACCP bulletin.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
A foil sleeve is being used as a storage for reuse of tongs for pickles, jalapenos and peppers.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The exterior of the chest freezer is "repaired" with duct tape.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) The interior of the three door true cooler, 2) The seals of the chest freezer, 3) seals of the chest freezer, 4) seals of the Hablo cooler, 5) interior of prep cooler, 6) sides of the fryers, 7) interior of Crosley cooler.
Clean and sanitize routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Plumbing installed and maintained
The hand wash sink at the front area is slow to drain.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Cross-connections, back-siphonage, back-flow prevented
A hose was left in the mop sink, still attached to the faucet, and there was no back flow prevention device attached.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There was no soap at the front hand wash sink or the hand wash sink near the mop sink. There was no waste receptacle at the rear hand wash sink.
Corrected
- Floors properly constructed, clean, drained
The floor at the rear delivery door is soiled. The floor under the three compartment sink is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall behind the fryers is soiled. The vents throughout the facility are soiled. The baffles in the vent above the stove are soiled.
Clean routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Various lights in the establishment do not have the black end caps to protect foods from potential contamination.
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.
- Rooms and equipment - vented as required
The vent in the employee restroom is not functioning.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are excess unnecessary pieces of equipment, paper and other items in the establishment.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
- No Certified Manager Present
There was no certified person present at the time of inspection.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
Certification shall be achieved by successfully completing a Department approved course and monitored examination offered by a testing organization in compliance with the criteria in the IDPH food service code.
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10/17/2012 | Routine | 73 |
HACCP: Discussed the proper use of single use gloves. Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves. Gloves used to handle ready-to-eat food, shall be single-use gloves (used for only one task). Single-use gloves shall be discarded when damaged or soiled or when interruptions occur in operations.
Frozen foods are frozen.
Chlorine bleach and quats are the sanitizers used in the facility.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The exterior of the chest freezer is "repaired" with duct tape.
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.
- Food contact surfaces of equipment and utensils clean
The interior lower portion of the three door cooler is soiled. The interior of the Deluxe freezer is soiled.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) exterior of the three door cooler, 2) seals of the various coolers in the facility, 3) counter under the microwave, 4) spice rack storage area.
Clean and sanitize routinely and maintain 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.
- 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 at the rear of the facility is soiled.
Clean and sanitize routinely and maintain clean.
- Floors properly constructed, clean, drained
The floors under equipment at the rear of the facility are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls at the rear of the facility near the hot water cooler are soiled.
Clean and sanitize routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
The owner has taken the food class, however, as this is a High Risk facility, it is required that someone certified be present at all times that potentially hazardous foods are prepared.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Certification shall be achieved by successfully completing a Department approved course and monitored examination offered by a testing organization in compliance with the criteria in the IDPH food service code.
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4/9/2012 | Routine | 92 |
HACCP: Discussed proper and frequent hand washing and proper usage of gloves. Provided HACCP bulletin.
Frozen foods are frozen.
Quats is the sanitizer used in the facility.
This is also a change of ownership for the facility. The license will be held on to until all appropriate fees have been paid. The owner is to pay within 5 business days the difference for a High Risk facility license.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Ready to eat commercially prepared coleslaw being stored in the three door cooler was not labeled with the date it was opened, or with the date it was to be discarded. 2)Small individually portioned coleslaw cups were not labeled.
1) All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days.
Corrected
- Potentially hazardous foods properly thawed
Raw partially frozen chicken was found sitting in the preparation sink and on the soiled utensil side of the three compartment sink.
Corrected
- Food protection during storage, prepartion, display, service, transportation
Several foods and containers were uncovered in the freezers in the facility.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The exterior of the chest freezer is "repaired" with duct tape. 2) The hand wash sinks in the restrooms are pulling away from the walls.
1) 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. 2) Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The three compartment sink was heavily soiled.
Clean the three compartment sink routinely, prior to use and after use, especially when chicken is placed on or around it to prevent contamination of equipment/utensils.
The three compartment sinks shall be cleaned prior to use.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) The gyro cone cooker, 2) The interior of the upright Kenmore freezer, 3) The interior of the prep cooler, 4) the interior of the ice cream chest freezer.
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.
- Single service items properly stored, handled, dispensed
1) There were boxes of hinged to-go containers that were found stored on the floor of the side storage room. 2) Tooth picks for customers are just in a "community" container.
1) Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. 2) Provide a dispenser or individually wrapped toothpicks.
- Plumbing installed and maintained
The hand wash sink by the food preparation area is very slow to drain.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Cross-connections, back-siphonage, back-flow prevented
The hose at the mop sink did not have a back flow prevention device, and the hose was found in the sink.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) There were no paper towels in the employee restroom or the rear hand wash sink by the mop sink. 2) There was no waste receptacle and the hand wash sink by the mop sink. 3) The hand wash sink in the cooking area was heavily soiled. 4) The paper towel dispenser at the cooking area is in disrepair. 5) The men's restroom door is not self closing, the self closer is broken.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors. 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 maintained clean and in good repair.
- Floors properly constructed, clean, drained
The floors under the coolers and equipment throughout the facility are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items labeled and used properly
A spray bottle with an unreadable label was found under the food preparation table. An unlabeled spray bottle with orange liquid was found on the food preparation table.
Corrected
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various articles under and near the three compartment sink that are not necessary for the operations of the facility.
Remove all unnecessary articles from the premises.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
- No Certified Manager Present
Currently there are no certified food managers present in the facility.
The facility is to obtain a certified food manager present at all times. Classes can be found at www.idph.state.il.us .
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
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1/9/2012 | Routine | 70 |
This is a complaint investigation for the facility complaint #11-0642. The complainant stated that the facility was utilizing a wet wiping cloth to sanitize the trash cans and then the counters after being used on the trash can. Discussed with the manager on duty the proper method for cleaning and sanitizing areas. Also provided a wet wiping cloth HACCP bulletin in regards to proper use of the wet wiping rags and cloths.
This complaint can be closed.
- Original container, properly labeled, consumer advisory
Portioned cheesecake in the Pure cooler was not labeled with ingredients.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food protection during storage, prepartion, display, service, transportation
Personal foods of employee's are being stored intermingled with foods in the rear fish cooler.
Label all personal food items and ensure that the lowest shelf of any cooler is so designated for employee foods only.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
The ice cream scoop in the Deluxe ice cream freezer was stored on top of the ice cream buckets.
Store the scoop in the bucket with the handle up and out or in a running dipper well. Corrected, scoop was removed and washed, rinsed and sanitized and placed in the bucket of ice cream.
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.
1) The Sears Cold Spot chest freezer is rusting. 2) The interior of the Whirlpool upright freezer is cracking and chipping. 3) The interior of the Whirlpool freezer has heavy ice build up.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The hand wash sink in the restrooms are pullnig away from the walls.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The three compartment sink was soiled in all three compartments and the last compartment was being used to "soak" soiled dishes next to already sanitized dishes.
The three compartment sinks shall be cleaned prior to use.
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.
- Critical: Sanitizing concentration
There was no detectable level of sanitizer concentration found in sink.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) The interior of the Crosley freezer, 2) The interior of the whirlpool freezer.
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.
- Plumbing installed and maintained
1) The grease trap at the rear of the facility is heavily soiled. 2) The hot water was shut off in the employee restroom only because of a leak when the water was on, there was hot water available when turned on.
1) Clean and empty the grease trap routinely. 2) Repair the water faucet at the restroom to ensure that hot water is constantly available and that the leak is not present when the water is on. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Grease traps shall be located so that the trap and its surroundings are accessible for cleaning.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) There were no paper towels at the hand wash sink at the front cooking area. 2) There was no waste receptacle at the hand wash sink at the rear of the facility.
Items were corrected
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There were various excess articles being stored by the rear door that are not necessary for use in the facility.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents. Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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8/25/2011 | Complaint Investigation | |
HACCP: Discussed proper use of the three compartment sink when dishes are being soaked. Discussed utilizing the wash or rinse compartment for soaking dishes if needed, and also, to wash and sanitize the three compartments prior to washing dishes in the facility.
Frozen foods are frozen.
Quats is the sanitizer used in the facility.
The facility is making gyros, however, these are pre-sliced gyro pieces.
- Original container, properly labeled, consumer advisory
Portioned cheesecake in the Pure cooler was not labeled with ingredients.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food protection during storage, prepartion, display, service, transportation
Personal foods of employee's are being stored intermingled with foods in the rear fish cooler.
Label all personal food items and ensure that the lowest shelf of any cooler is so designated for employee foods only.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
The ice cream scoop in the Deluxe ice cream freezer was stored on top of the ice cream buckets.
Store the scoop in the bucket with the handle up and out or in a running dipper well. Corrected, scoop was removed and washed, rinsed and sanitized and placed in the bucket of ice cream.
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.
1) The Sears Cold Spot chest freezer is rusting. 2) The interior of the Whirlpool upright freezer is cracking and chipping. 3) The interior of the Whirlpool freezer has heavy ice build up.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The hand wash sink in the restrooms are pullnig away from the walls.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The three compartment sink was soiled in all three compartments and the last compartment was being used to "soak" soiled dishes next to already sanitized dishes.
The three compartment sinks shall be cleaned prior to use.
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.
- Critical: Sanitizing concentration
There was no detectable level of sanitizer concentration found in sink.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) The interior of the Crosley freezer, 2) The interior of the whirlpool freezer.
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.
- Plumbing installed and maintained
1) The grease trap at the rear of the facility is heavily soiled. 2) The hot water was shut off in the employee restroom only because of a leak when the water was on, there was hot water available when turned on.
1) Clean and empty the grease trap routinely. 2) Repair the water faucet at the restroom to ensure that hot water is constantly available and that the leak is not present when the water is on. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Grease traps shall be located so that the trap and its surroundings are accessible for cleaning.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) There were no paper towels at the hand wash sink at the front cooking area. 2) There was no waste receptacle at the hand wash sink at the rear of the facility.
Items were corrected
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There were various excess articles being stored by the rear door that are not necessary for use in the facility.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents. Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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8/25/2011 | Routine | 81 |
This is a complaint investigation for the facility received today. Complaint #11-0446 in CDPims. A site investigation was conducted. The manager called the owner on the phone, he did not know the name of the pest control company. A review of the facility showed no areas of concern. There were no insects found. It is important to have a pest control operator to assist with any potential issues that may arise in the future. This complaint can be closed.
- Critical: Presence of insects/rodents. Animals prohibited
Please see comments section.
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6/3/2011 | Complaint Investigation | |
HACCP: Discussed proper set up of the three compartment sink, the sanitize bin requires 1 to 2 tablets per gallon of water, as noted on the bottle, instructed and demonstrated proper use of the sanitizer strips to properly measure the concentration of the quats in the sanitizing solution.
Quats is the sanitizer used in the facility.
Frozen foods are frozen.
The current manager is registered for the FSSM course in June, 2010 through the PCCHD.
- Original container, properly labeled, consumer advisory
Several bins and containers in the three door cooler were not labeled with the name of the item in the bins. A shaker being used at the cook area was not labeled with the name of the item.
Corrected
- Potentially hazardous foods properly thawed
Chicken and beef were being thawed on the counters in the facility.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Portion cups without handles are being used as scoops in seasoning bins. 2) The Sears Cold Spot chest freezer is rusting.
1) Utilize a scoop or other item with a handle, ensure that the handle is up and out of the foods. 2) Resurface or repair with safe food grade paint.
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 dish washing methods.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) The interior of the three door cooler, 2) The interior of the cookie cooler, 3) The interior of the three door freezer, 4) The shelving and tracks of the various coolers throughout.
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 shall be cleaned at least once a day.
- Non-food contact surfaces clean
The following non food contact surfaces were found to be soiled: 1) The exterior of the freezers in the storage area, 2) The exterior of the coolers at the front of the restaurant, 3) The exterior of the nacho cheese machine.
Clean and sanitize all non food contact surfaces routinely.
- Single service articles not re-used
Grocery bags are being used to repackage fish and chicken.
These containers are not graded for food contact surfaces and also are considered to be reuse of single service articles, which is prohibited. Correct by providing food grade bags or other containers to store the fish in.
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
There were no paper towels or a waste receptacle at the hand wash sink near the mop sink.
Corrected
- Walls, ceilings, and attached equipment, properly constructed, clean
The hood and baffles are heavily soiled. The wall near the hand wash sink at the rear is soiled. The coving is missing along the wall in the kitchen.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall be easily cleanable and maintained clean.
- Lighting provided as required. Fixtures shielded
The end caps of several lights in the kitchen, storage and dish washing area are missing.
In the process of being corrected
- Rooms and equipment - vented as required
The vent in the employee restroom is not functioning.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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5/23/2011 | Routine | 85 |
This is a Change of Ownership "final" inspection done for the facility. A scored inspection will be done at this facility on or after 30 days from today.
HACCP: Discussed frequent changing of the sanitizer solutions.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used for cleaninf of surfaces. Quats is the sanitizer used in the three compartment sink.
The facility cooks all foods to order.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Repackaged potato salad and coleslaw that is obtained from a commercially processed company is not labeled with the date that the items are to be discarded.
Correct by labeling the bins that the smaller containers are packaged in. Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
The interior of the whirlpool freezer is broken and chipping. The counter tops by the food prep area are chipping.
Repair all food contact surfaces to ensure that they are smooth, easily cleanable, non absorbent.
- Thermometers, gauges, test kits provided
There are no test strips available for either the chlorine bleach or the quat sanitizer used in the facility.
Provide test strips for the facility to ensure proper concentration of sanitizer is achieved. A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) The interior of the microwaves, 2) The interior of the whirlpool freezer, 3) The interior of the Crosley cooler, 4) the interior of the Sears Coldspot freezer, 5) The exterior of the chicken spice bins, 6) The exterior of the raw chicken bins in the coolers.
Clean and sanitize routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces were soiled: 1) The exterior of all the handles at the front cashier area, 2) the handles of the coolers and freezers at the rear of the facility, 3) The exterior of the microwaves, 4) The handles of the prep coolers.
Clean and sanitize routinely.
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
There is a leak at the two faucets of the three compartment sink.
Repair or replace the faucets.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There were no paper towels available in the employee restroom at the rear of the facility.
Corrected
- Floors properly constructed, clean, drained
The floor drains at the rear of the facility are heavily soiled. The floors under the coolers and freezers at the rear of the facility are heavily soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
There are several missing ceiling tiles at the rear of the facility. The walls around the deep fryer are heavily soiled.
Replace the broken/missing ceiling tiles. Clean all walls routinely and maintain clean.
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.
- Lighting provided as required. Fixtures shielded
Several lights above the food preparation area do not have shields that are long enough to cover the lights. Also, there are several light shields that are missing end caps.
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.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various large mechanical items, boxes, and other items from the previous owner that are stored throughout the facility and in the back storage room.
To prevent any areas for pests or rodents, clear the areas of any unnecessary articles and remove them from the premises.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
- No Certified Manager Present
The original Food Service Sanitation Manager certificate as issued by the Illinois Department of Public Health was not available at the time of 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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4/20/2011 | Final | |
Restaurant representatives - add corrected or new information about The Best Jj Fish Chicken And Sandwiches, 841 W. Main St. Suite A, Peoria, IL »