HACCP: Handwashing, Date Marking, Personal Belongings
Cl- is the sanitizer used in the establishment
Frozen foods were stored frozen
- Critical: Foods properly cooled
Multiple foods stored without a date of preparation or date that original packaging was opened, including: clear tub of hot dogs and clear tub of sausages in the walk in cooler, large opened can of Chefmate chili in walk in cooler, opened containers of milk in the walk in cooler.
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.
- In-use food dispensing utensils properly stored.
Ice scoop handle at both soda fountains are stored with the handle touching the ice. Store ice scoop with handle extended out of ice.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed multiple instances of employee personal beverages, foods, and phones being stored above, next to, or intermingled with food and food contact surfaces for the establishment, including: cell phone and McDonald's cup with no lid stored on the industrial slicer next to vegetables being prepped and chopped on the prep table, a Pepsi cup with liquid and no lid stored on top of the stove, McDonald's food bags stored on dry storage shelf in back room and on shelf above salad prep table, personal groceries (opened containers of eggs, milk, etc.) stored on all three shelves in the walk in cooler next to food for the establishment. Employees may only drink from cups with a lid or covering and all drinks/food must be stored in a location that does not provide the potential for contamination of food and/or food contact surfaces for the establishment. Corrected by moving all personal items to a designated location.
- Wiping cloths clean, used properly, stored
Observed multiple wet wiping cloths stored on prep tables, stove, and counters in between uses. Store all wet wiping cloths in sanitizing solution in between uses.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior True freezer in dry storage area, industrial sized slicer at prep table, nozzle of cheese dispenser and counter top of cheese dispenser, shelves in walk in cooler, interior GE microwave, interior prep coolers, interior of ice machine, "clean" drainboard area for three compartment sink, interior of Fagor cooler. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) Handwashing sink next to drive-thru did not have paper towels stocked. 2) Handwashing sink by stove/dry storage room was not stocked with hand soap or paper towels. 3) Handwashing sink next to stove/dry storage room is heavily soiled. Provide paper towels and soap at every handwashing sink at all times. Clean handwashing sinks routinely.
- Floors properly constructed, clean, drained
Floors throughout establishment are heavily soiled with grease buildup and food debris, including floors behind grills/stove, floors in walk in cooler, floors along back wall next to handwashing sink, flooring in soda box storage room, floors beneath three compartment sink, and flooring beneath prep coolers. Deep clean floors routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in restrooms are soiled. Vents throughout dining area of establishment are soiled. Clean all vents routinely.
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11/6/2015 | Routine | 82 |
HACCP: Temperatures of Potentially Hazardous Foods and Handwashing
Cl- Sanitizer is used in the establishment
Frozen foods were stored frozen
- Critical: Hot food at proper temperatures
1) Gyro cone turned off upon arrival for inspection. Meat on cone is 95 degrees F. 2) Large pan of sliced gyro stored on counter next to gyro cone is at 96 degrees F. Employee stated that the gyro gets too hot and is turned off until more is needing to be sliced. Employee further stated that the pan of sliced gyro goes into refrigeration once it is full. Keeping potentially hazardous foods at room temperature off and on throughout the day is not allowed. Gyro cone must be kept at 135 degrees or higher at all times. All sliced gyro meat MUST be kept at either 135 degrees F or higher, or 41 degrees or colder at all times. Corrected: gyro cone turned back on and gyro reheated to 165 degrees F before being held at 135 degrees. Pan of sliced gyro moved to refrigeration. Future temperature violations of this nature may result in the product being discarded since it cannot be proven how long it has been out of temperature.
- Critical: Foods properly cooled
1) Observed large container of hot dogs dated 8-1 in the walk in cooler. Potentially hazardous foods must be discarded or consumed within 7 days of opening package or preparing food. Corrected: hot dogs discarded. 2) Observed large black pan of cooked meat stored in the walk in cooler with no date of preparation. Corrected: discarded.
- Critical: Potential for cross-contamination
storage practices
- Wiping cloths clean, used properly, stored
Multiple wet wiping cloths observed on multiple prep counters/coolers in between use. Store all wet wiping cloths in sanitizing solution.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior white lip of ice machine, interior True prep cooler, nacho cheese machine and surrounding area, area surrounding fryers and hot holding pans for fries, back most prep counter. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Plumbing installed and maintained
There is a leak present at the front hand washing sink when cold water is turned on. Repair leak.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap present at back hand washing sink. Provide soap.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Observed dumpster lid left open upon arrival and departing inspection. Waste containers stored outside the establishment such as dumpster, compactor and compactor systems shall be kept covered when not in actual use.
- Floors properly constructed, clean, drained
Flooring soiled throughout kitchen, in particular in corners, beneath oven/fryers, beneath equipment, beneath 3 compartment sink, and surrounding mop sink. Clean floors routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards in the walk in cooler are soiled. 2) Vents in the restrooms are soiled. 3) Vents throughout dining area are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/11/2015 | Routine | 81 |
HACCP: Food Handler Training.
Cl- is the sanitizer used in the establishment.
Frozen foods stored frozen.
- Food protection during storage, prepartion, display, service, transportation
Tin can of peppers stored in True prep cooler with no lid or covering. Half a head of lettuce stored on cutting board on prep table in between times of preparation with no lid or covering. Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Hands washed, good hygienic practices (observed).
Observed employee take out trash, take dirty dishes to three compartment sink (cutting board and knife), and then proceed to take a clean cutting board and knife to the prep table without washing hands. Hands must be washed in between tasks, including when switching from washing dirty dishes to putting up clean ones. Corrected by: education.
Food service employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation which includes working with: exposed food, clean equipment and utensils, unwrapped single-service articles, and after any type of activity that contaminates the hands.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
1) Observed a cell phone on the prep table upon arrival to establishment, observed a second cell phone stored on a food storage shelf above breading components, and observed a third cell phone on table in kitchen next to to-go sauce/dressing containers. 2) Observed two open drinks with no lid at the chicken breading station and on the table next to sauce/dressing containers. 3) Observed used apron being stored on prep table in back room next to a head of lettuce, knife, and cutting board. Corrected by: education. All personal employee items MUST BE STORED IN A WAY THAT DOES NOT PROVIDE THE POTENTIAL OF CONTAMINATION OF FOOD AND/OR FOOD CONTACT SURFACES. Cell phones should never be stored on prep tables or shelves that contain food or are above food. Employees may only drink from beverages with a lid/straw to prevent contamination of hands by splash, etc. Employee beverages should be stored away from food and food contact surfaces.
- Thermometers, gauges, test kits provided
Employees unable to provide test strips for chlorine sanitizer. Provide test strips to ensure sanitizer is being made to correct concentration.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Critical: Sanitizing concentration
No detectable concentration of chlorine in red sanitizer bucket stored on counter in kitchen. Sanitizing solution must be prepared with 50-200 ppm chlorine at all times that food preparation is taking place. Corrected by remaking buckets to 200 ppm chlorine.
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.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloths stored in the following locations: on main prep table in kitchen, on prep table next to industrial strength can opener in back room, next to gyro cone machine, next to nacho cheese machine in kitchen, next to grill on cook line. All wiping cloths must be stored in sanitizer solution in between uses to prevent the rapid growth of bacteria and other pathogens.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: industrial strength can opener on back prep table, breading area in back room needs cleaned between uses, nacho cheese dispenser nozzle, interior of True prep cooler, grill tops, interior Fagor cooler, prep counters, interior microwave. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Single service articles not re-used
Peppers are stored in a Nescafe Coffee container in the walk in cooler. Reuse of single-service items is prohibited.
- Plumbing installed and maintained
Hand washing sink next to drive-thru is very slow to drain. Repair plumbing.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
1) Open area of flooring along wall behind grills and fryers is excessively soiled with grease build up, dirt, and old food. 2) Floors throughout kitchen are soiled, including floors in walk in cooler and floors beneath and behind equipment. Clean floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in walk in cooler and vents throughout establishment are soiled/dusty. Clean routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excess, non-functioning, equipment is stored in the kitchen, including a non-functioning freezer and a non-functioning cooler. Repair cooler and freezer or remove from premises.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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2/18/2015 | Routine | 79 |
On-site inspection conducted with owner, Mr. Zahouani, in response to RFS 15-0011, which stated that complainant "visited facility for lunch today and a rat ran across the floor and hid under the highchair." During inspection, owner provided Pest Control Operator records from Orkin, showing routine, monthly pest control service. There are no records of rodent evidence found by the Pest Control Operator, though the establishment is treated for both rodents and insects as a precautionary method. The last pest control service took place at the end of December 2014. During today's inspection, Sanitarian observed one or two dried mouse droppings in bottom of cabinet in lobby. No fresh droppings or live sightings were observed. Owner has filled all holes in the walls of the kitchen with spray foam to deter the entry of rodents. The old droppings in the condiment cabinet should be cleaned and sanitized before the store opens for business. Continue routine pest control service and maintain all records at the establishment. Thoroughly clean and sanitize behind and beneath all equipment, in particular, behind and beneath the fryers and stove areas of the kitchen. Additionally, keep all doors to the outside closed tightly when not taking trash out.
Note: During on-site inspection establishment was closed due to a busted water pipe in the ceiling over the lobby. The pipe has been repaired and water is provided to the establishment again. The lobby has been mopped clean. Approval to reopen is given by this Department.
Recommend complaint be closed. SS.
No violation noted during this evaluation. | 1/16/2015 | Complaint Investigation | |
This is a Change of Ownership inspection. Establishment has approval to operate under Chapter 10, Food Safety, of the Peoria County Code. License #15-917 was provided to establishment owner. A 30 day inspection will occur on or after February 9, 2015.
- Critical: Hot food at proper temperatures
Observed cooked gyro meat on cone at 120 degrees F. Owner stated that the machine had been turned off in between orders for a time less than four hours. Corrected: Gyro cone was turned back on and MUST be maintained frozen, or at 135 degrees F and higher or at 41 degrees F or less at ALL TIMES. Gyro meat cannot stay on the cone when the cone is turned off.
- Critical: Outer openings protected from insects, rodent proof
Back door was propped open approximately two inches during inspection. Corrected: door was closed and locked. Ensure openings to the outside are kept tightly shut with a self-closing device when not in present use (i.e. when not taking out garbage, etc.).
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
- Rooms and equipment - vented as required
Bathroom vents appear to be non functioning. Repair vents.
Rooms from which obnoxious odors, vapors or fumes originate shall be mechanically vented to the outside in new or extensively remodeled establishments.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
True freezer next to make line does not hold temperature and is empty. Repair True Freezer or remove to avoid storage of unnecessary articles.
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1/9/2015 | Final | |
HACCP Reviewed date-marking.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal drink found on mixer and prep table.
Store all personal drinks in designated employee dining area. Corrected by removing drinks.
Employees shall consume food only in designated dining areas.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled with food debris: 1. strainer in fish batter bin, 2. blades and surfaces of meat slicer.
Wash, rinse, and sanitize all food contact surfaces after use.
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 following non-food contact surfaces are excessively soiled: 1. interior bottom surfaces of freezer, 2. fish batter bin, 3. surfaces around fryers, 4.surfaces around gyro machine.
Wash and 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels provided at front hand sink.
Provide paper towels at every hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Floors underneath fryers are excessively soiled with accumulated grease and debris.
Thoroughly wash and clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind fryers is soiled with accumulated grease.
Thoroughly wash and clean wall.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/13/2014 | Routine | 84 |
During recheck inspection, pest control records were checked. Orkin Pest Control serviced the establishment on 8/6/14. Baits and traps were set. Orkin is scheduled to come back next month. There were no signs of fresh mice droppings or pests. Areas around and underneath the three compartment sink and around the back door have been cleaned.
RFS 14-0379 we also addressed during the inspection. Complainant reported that lids of dumpster were open, the dumpster area was dirty, and the panels of the dumpster area were missing. Upon inspection, dumpster lids were closed, area was clear and clean. Some panels were missing, however, excessive panels were not in disrepair. Further recheck is not needed. MJ
See attached inspection report.
Note: Recheck fee will be assessed.
No violation noted during this evaluation. | 8/8/2014 | Recheck | |
HACCP Food storage will reviewed.
RFS 14-0356 was addressed during inspection. Mice in the facility was reported to the health dept on 7/25/14. Upon inspection, fresh mice droppings were noted under the three compartment sink and near the rear of the establishment. Manager will contact a licensed pest control operator for baiting. Areas were droppings were found must be cleaned and sanitized. Recheck will take place on or after 8/8/14. MJ
Note: Recheck fee will be assessed.
Chlorine sanitizer bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal beverage stored on prep table cutting board.
Store personal beverages in designated employee dining area. Corrected
- Food contact surfaces of equipment and utensils clean
Meat slicer is soiled with food debris.
Wash, rinse, and sanitize all parts of meat slicer.
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 following non-food contact surfaces are soiled: 1. bottom surface of nacho cheese machine, 2. exterior surfaces on and around gyro machines.
Wash and 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
Single service cup and fork used for food dispensing on cook line prep cooler.
Provide proper utensil for food dispensing.
Re-use of single-service articles is prohibited.
- Critical: Presence of insects/rodents. Animals prohibited
Mice droppings present under three compartment sink and on the floor near rear counter.
Contact pest control operator for baiting. Recheck of premise will take place on or after 8/8/14.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
Note: Recheck fee will be assessed.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind fryers is soiled with accumulated grease and debris.
Wash, clean, and maintain wall.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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7/29/2014 | Routine | 81 |
HACCP Discussed and reviewed date-marking HACCP bulletin and food storage bulletin. Date-marking and food storage bulletin left with manager. Establishment has improved in cleanliness and food storage
- Original container, properly labeled, consumer advisory
Bins of flour not labeled.
Clearly label flour bins.
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.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Individual containers of dressing in front prep cooler and stored in walk-in cooler are not date-marked.
Clearly date-mark containers of dressing with date of preparation
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces clean
Exterior surface of cheese machine is soiled.
Wash and rinse surface of cheese machine.
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
Single-service items use for food dispensing in cook line prep cooler.
Provide proper food utensil for dispensing of food.
Re-use of single-service articles is prohibited.
- Critical: Toxic items properly stored
Unlabeled spray bottle stored on top of front prep table.
Store spray in designated chemical storage below food prep areas
- Critical: Toxic items labeled and used properly
Unlabeled spray bottle stored on top of prep table.
Clearly label spray bottle with its common name
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3/19/2014 | 1st Recheck | |
HACCP: Individual portions of potentially hazardous foods are to be date-marked when packaged.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Containers of seasonings above front countertop are not labeled.
Clearly label all containers of seasonings with their correct names.
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.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following items are not date marked: 1. individual containers of ranch in Pepsi display cooler, 2. open packages of hotdogs in bottom prep cooler, 3. container of cooked meat in bottom prep cooler.
Label all ready-to-eat potentially hazardous foods on the day that product was opened or day of preparation
- Critical: Potential for cross-contamination
storage practices
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal beverage stored intermingled with food items served in the establishment.
Store personal food and beverages in separate storage area designated for staff dining and belongings
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1. blades of meat slicer, 2. blade of can opener, 3.interior surface of microwave, 3. flour and breading counter top.
Wash, rinse, and sanitize all food contact surfaces.
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 following non-food contact surfaces are soiled: 1.surface of nacho cheese machine, 2. exterior of flour containers on flour and breading countertop.
Routinely clean and maintain 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.
- Storage/handling of clean equipment, utensils
Box of cups stored on floor near three compartment sink.
Store clean utensils a minimum of six inches above the ground to protect against possible contaminants.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Single service articles not re-used
Single-service bowls used for dispensing seasonings and foods on prep table.
Provide proper food dispensing utensils for dispensing foods.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
Leak on hot water nozzle of hand washing sink near back door.
Repair leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
Scraper stored in handsink near back door.
Remove scraper and use handsink for handwashing only
- Critical: Toxic items labeled and used properly
Can of citrus air fresheners stored on countertop next to nacho cheese machine.
Store air freshener in area designated for chemical storage: Corrected by storing freshener on chemical storage rack.
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.
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2/10/2014 | Routine | 69 |
HACCP: Food protection Frozen foods were frozen Cl- is the sanitizer used in the establishment.
- Critical: Foods properly cooled
1. Pepsi fridge containing multiple single-service portions of dressing taken from original container not labeled with item and date that dressing was taken from original container. 2. Ready to eat bag of chicken in prep fridge not labeled with the date the original package was open. 3. Portions of unsliced lunchmeat in walk-in cooler not labeled with item name and date the package was opened. Corrected by education.
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 protection during storage, prepartion, display, service, transportation
1. Raw fish stored in 6L plastic containers filled with water in walk-in cooler has no lid or covering. Lettuce floating in container. 2. Frozen raw fish in 6L plastic containers being thawed with cool, running water in 3 compartment sink are not protected from contamination by dirty dishes stacked next to and around the containers. Correct by covering all foods to protect from contamination and by thawing raw foods under running water in clean sinks without the presence of dirty dishes and utensils.
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.
Ice scoop at drive-thru window stored with handle touching ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
1. Personal cup of soda with no lid stored in single-service prep area of kitchen. 2. Personal mugs with leftover beverages in them stored on prep table next to oven with no lid.
Corrected by moving employee drinks to location that does not contain food or food contact surfaces.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Wiping cloths clean, used properly, stored
1. Wet wiping cloth stored hanging on hand sink near drive-thru window. 2. Wet wiping cloth stored hanging on mop sink faucet.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
1. Nacho cheese machine has heavy accumulation of dried cheese on nozzle and on surface directly below nozzle. 2. Sharp microwave next to Nacho cheese machine has soiled interior. 3. Metal surfaces where food is prepped soiled when no customers present in store or drive-thru.
Correct by cleaning all food contact surfaces after each customer and/or 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.
- Non-food contact surfaces clean
1. Handles and bottom shelves of True Freezer soiled. 2. Bottom of prep line fridges soiled with food debris and food buildup.
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
Small single-service to-go containers stored with food contact surface facing up. Corrected by storing single-service containers with food contact surface stored inverted.
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.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Outside dumpster lid open. Correct by keeping dumpster lids closed to discourage the harboring of pests.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Critical: Toxic items properly stored
Raid Insect and Cockraoch Insecticide and Natria Pest Insecticide stored intermingled with dish detergent, bleach, sanitizer and other cleaning agents. Corrected by moving insecticides and rodenticides to a separate storage area.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents.
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10/31/2013 | Routine | 75 |
HACCP DISCUSSION: PEST CONTROL
- Critical: Foods properly cooled
Several block of cheese in clear plastic wraps not labeled with dates. Food taken out of their original package shall be date it was taken out of the packeg with food not stored for more than 7 days. Corrected by education and lebeling
- Food contact surfaces of equipment and utensils clean
Soiled interior of white microwave
- Non-food contact surfaces clean
Dust accumulating on fan cover in the walk-in ccoler.
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: Outer openings protected from insects, rodent proof
Back door propped opened. Always keep door closed to prevent pest entry into the building. Door closed.
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6/3/2013 | Routine | 88 |
HACCP DISCUSSION: FOOD TEMPERATURE
- Critical: Foods properly cooled
Sliced tomatoes in the walk-in cooler and portioned salad dressings not labeled with dates.
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.
Corrected.
- Critical: Hands washed, good hygienic practices (observed).
Observed employee clean spatula with running water and towel only. Always clean utensils by complete process of wash, rinse, sanitize. Corrected by education and cleaning through approved process.
- Food contact surfaces of equipment and utensils clean
Soiled interior bottom of True Freezer.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- 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 two hand sinks in the kitchen. Always provide paper towel at all hand sinks to foster proper and complete hand washing.
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2/13/2013 | Routine | 86 |
HACCP DISCUSSION: REQUIRED FOOD TEMPERATURE.
QUAT USED IN 3-COMPARTMENT SINK, AND CHLORINE IN BUCKET.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Temperature of cut tomatoes, gyro sauce, and cheese on the top of 3-door cooler cold holding at 44 degree F. Ensure temp of cold potentially hazardous food at 41 degree F or below.
Food were moved to the other cooler.
- Critical: Foods properly cooled
.Container of gyro sauce in the walk-in cooler not labeled with date prepared.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Rusty racks of storage for clean utensils over the 3-compartment sink.
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.
- Wiping cloths clean, used properly, stored
Couple of towels stored on tables and surfaces in the establishment. Store dry wiping cloths in a designated area, and wet wiping cloth in a bucket of sanitizer.
- Food contact surfaces of equipment and utensils clean
Bottom shelf of True Freezer soiled with food particles.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Critical: Hand washing sinks installed, located, accessible
A plastic cover was placed on the hand sink by the back door. Ensure that all are accessible for use at all times.
Cover removed.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Outside garbage container left opened.
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
Grease accumulation on kitchen hood vent. Clean more frequently.
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10/18/2012 | Routine | 84 |
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