HACCP: Discussed thawing techniques and a possible need for additional refrigeration.
Frozen foods frozen.
A complaint investigation was conducted on RFS#15-0538. Complainant stated the bathrooms were soiled and did not have a supply of toilet paper. During this routine inspection, both bather rooms were observed to be maintained. No further investigation is required.
- Food contact surfaces of equipment and utensils clean
Interior of Cold Tech cooler was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Tracks on Pepsi cooler were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Critical: Hand washing sinks installed, located, accessible
Down stairs hand sink was found being used for thawing chicken. Hand sinks are for hand washing only. -Corrected by moving chicken to a prep sink.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at downstairs hand sink. -Provide.
- Floors properly constructed, clean, drained
1) Floors though out missing tiles. Repair/Replace by next routine inspection.
2) Soiled floors found throughout. Clean, maintain clean on a routine basis.
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12/4/2015 | Routine | 90 |
HACCP: Discussed Proper Food Storage. Hot foods hot, cold foods cold, frozen foods frozen.
- Potentially hazardous foods properly thawed
Meat was observed being thawed improperly (stored in standing water).
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Wiping cloths clean, used properly, stored
Wet cloth was observed by 3 compatment sink.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces of equipment shall be clean and rinsed frequently in one of the approved sanitizing solutions.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap found at downstairs hand sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
1) Floors thoughout missing tiles. Repair/Replace by next routine inspection.
2) Soiled floors found thouhgout. Clean, maintain clean on a routine basis.
- Walls, ceilings, and attached equipment, properly constructed, clean
Smoker hood, fan located next to smoker, and A/C unit vent in kitchen were found to be soiled. Clean and sanitize on a routine basis to ensure proper food protection.
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8/5/2015 | Routine | 93 |
HACCP: DIscussed and provided infomration on Thawing. Cold foods cold, frozen foods frozen.
- Non-food contact surfaces clean
Tracks on Pepsi cooler were found to be soiled. Clean and sanitize on a routine basis.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap found at downstairs hand sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
1) Floors thoughout missing tiles. Repair/Replace by next routine inspection.
2) Soiled floors found thouhgout. Clean, maintain clean on a routine basis.
- Walls, ceilings, and attached equipment, properly constructed, clean
Smoker hood, fan located next to smoker, and cook line hood were found to be soiled. Clean and sanitize on a routine basis to ensure proper food protection.
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3/27/2015 | Routine | 95 |
HACCP: Hand washing
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
Note: Embargo is lifted on Cooltech prep table. Prep table is now holding temperatures of 41 degrees F or lower.
- Food contact surfaces of equipment and utensils clean
Interior of Cooltech prep table is soiled. Lids for Italian Beef have food build up. 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
No paper towels present at women's restroom in lobby and at hand sink downstairs. Provide paper towels.
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12/4/2014 | Routine | 96 |
| No violation noted during this evaluation. | 6/27/2014 | Recheck | |
HACCP: Temperatures of Potentially Hazardous Foods
Cl- is the sanitizer used in the establishment.
Frozen foods were stored frozen.
First re-check of Cooltech prep cooler will occur on or after July 9, 2014. There are recheck fees associated with all rechecks.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Tomatoes, tarter sauce, and buttered onions were at 75 degrees F in the Cooltech prep cooler. Items were discarded. Non-PHF items were moved to another cooler. Repair cooler to provide temperatures of 41 degrees F or lower at all times. First recheck will occur on or after July 9, 2014 to ensure cooler is maintaining temperatures. If cooler is fixed before July7, 2014, call Stephanie at 309.679.6684 for a recheck to be able to utilize the cooler.
- Thermometers, gauges, test kits provided
No chlorine test strips provided for sanitizer. Provide test strips.
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6/25/2014 | Routine | 94 |
HACCP: Properly thawing potentially hazardous foods.
Cl- sanitizer is used in the establishment.
Frozen foods were frozen.
- Potentially hazardous foods properly thawed
Meat was being thawed in the basement prep sink in standing water. Corrected: Cool, running water turned on.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Wiping cloths clean, used properly, stored
Multiple wiping cloths were stored on pipes beneath 3 compartment sink.
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.
- Non-food contact surfaces clean
Grease build-up above fryers and stove. Getz is scheduled to clean on March 3, 2014.
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.
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2/12/2014 | Routine | 96 |
HACCP: Discussed providing a label on the nacho cheese with the date that it is placed into the dispenser to ensure that it is not maintained for longer than the 7 days.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Potentially hazardous foods properly thawed
Fish was found thawing in a pan of standing water in the basement.
Corrected
- Food contact surfaces of equipment and utensils clean
The interior of the cooltech prep cooler is soiled. The seals and tracks of the Norpole cooler are 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The baffles above the stove are soiled. 2) The exhaust screens and walls in the cooking/smoking room are soiled. 3) The ceiling in the basement is not painted.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
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12/10/2013 | Routine | 95 |
HACCP: Discussed proper procedures for deliveries and receipt of deliveries to ensure that they are maintained at or below 41F and placed into coolers/freezers in a timely manner to not have foods in the temperature danger zone.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Note: The prep cooler was not functioning, the employees are utilizing the Everest cooler for storage of potentially hazardous foods and the prep cooler will be repaired. Continue the good work of checking cooler temperatures and ensuring that foods maintain the proper temperature.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) Exterior of coolers in the kitchen, 2) exterior of seals in the freezers in basement ,3) the fan covers in the establishment are soiled.
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.
- Floors properly constructed, clean, drained
The floors under dry goods in the cashier area are soiled. There are various areas where the tiles are broken/missing. The coving is pulling away from the walls.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
The juncture between walls and floors shall not present an open seam of more 1/32 inch.
- Lighting provided as required. Fixtures shielded
There are no light shields in the basement lights.
Provide light shields or shatter resistant bulbs.
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.
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7/17/2013 | Routine | 97 |
HACCP: Discussed the proper storage of toxic items to ensure that they are not stored intermingled with foods or improper locations.
Chlorine bleach is the sanitizer used in the establishment.
Frozen foods are frozen.
- Potentially hazardous foods properly thawed
There was meat being 'thawed' in coolers downstairs and in standing water in the sink.
Corrected
- Critical: Potential for cross-contamination
storage practices
- Foods handled with minimal manual contact
There were bowls found in the flour bins in the True cooler for scooping of food.
Corrected
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1)seals and tracks of coolers in kitchen, 2) handles and exterior of the various coolers and freezers throughout the establishment.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There is no self closing mechanism at the employee restroom.
Provide a self closing mechanism.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
The floors under equipment, stair well, basement are soiled. Coving is pulling away from the walls.
Clean all floors routinely.
The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
The juncture between walls and floors shall not present an open seam of more 1/32 inch.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls behind the stove, with the a/c unit and exterior vents are soiled.
Clean routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
There are no light shields in the basement lights.
Provide light shields or shatter resistant bulbs.
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.
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3/19/2013 | Routine | 86 |
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