HACCP - Discussed and provided written information on toxic items 9storage and labeling).
Sanitizer - chlorine
Frozen foods were frozen.
- Plumbing installed and maintained
Valves on handsink and 3 bay sink leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair or replace plumbing to remove leaks.
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10/22/2015 | Routine | 99 |
HACCP - discussed and provided written information on proper storage of foods.
Sanitizer - chlorine
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Clean and sanitize food contact surface.
- Plumbing installed and maintained
Leaky valve at 3 compartment sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair or replace valve.
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7/17/2015 | Routine | 97 |
HACCP - Discussed and provided written information on proper thawing.
Sanitizer - Chlorine
Frozen foods were frozen.
- Non-food contact surfaces clean
Soiled shelving in dry storage area. Clean and sanitize non food contact surface.
- Storage/handling of clean equipment, utensils
Utensils in drawer stored multidirectional. Store utensils with handles in same direction to minimize contamination.
- Plumbing installed and maintained
Hot water valve on handsink next to 3 bay sink leaks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair or replace valve/gasket.
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4/8/2015 | Routine | 97 |
HACCP
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Various food items in the walk in cooler were dated 11/22/14, which is held past the 7-day discard date.
Corrected by the manager discarding the items.
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
- In-use food dispensing utensils properly stored.
Observed the handle of the sugar dispensing utensil being stored touching the product.
Corrected by education and moved the scoop so the handle was no longer touching the product.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior of the microwave and the blade of the large can opener.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Single service articles not re-used
Observed various gallon ice cream containers being reused.
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
No soap at the hand sink.
Corrected by the employee providing soap to the hand sink.
Maintain soap at hand sinks at all time.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Critical: Toxic items labeled and used properly
Sanitizer in the 3-compartment sink was over 200ppm.
Corrected added water and got the concentraion to 100ppm.
Food-contact surfaces of equipment and utensils shall be sanitized by immersion in a clean solution containing a chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite.
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12/2/2014 | Routine | 83 |
HACCP: Discussed routine review of the cans to ensure that dented cans are used promptly if dented in house, or to return them to delivery as needed.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Cooling foods in the walk in cooler do not have the time that the foods were cooled.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Cardboard boxes are being reused to store spices and other food items on the counter next to the microwave ,and on dry storage shelving.
2) Cardboard boxes are being reused on the shelving in the walk in cooler.
Remove the cardboard shelving and utilize plastic or other durable container.
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.
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 of the microwave oven is soiled. The spice storage rack above the stove is soiled. The stove top is soiled. The interior of the silver common room cooler is soiled.
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 of microwave ovens shall be cleaned at least once a day.
- 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 at the hand wash sink.
Corrected
- Floors properly constructed, clean, drained
The floors in the walk in cooler is soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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8/27/2014 | Routine | 93 |
HACCP: Discussed requirements for outdoor grilling. Provided HACCP bulletin for temporary hand wash sink set up as well as the Variance form for outdoor grilling.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Critical: Potential for cross-contamination
storage practices
- Wiping cloths clean, used properly, stored
Wet wiping cloths were found on counters.
Corrected
- Food contact surfaces of equipment and utensils clean
The interior of the Kenmore microwave in the main dining area is soiled. The Exterior of the baking bins are soiled. The coffee and condiment (sugar/sugar substitute, etc) drawers in the main dining area are soiled.
Clean and sanitize all food contact surfaces routinely and maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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3/28/2014 | Routine | 93 |
HACCP: Discussed proper storage of foods in the walk in cooler. Ready to eat foods should be stored above all potentially hazardous foods.
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
Cold cuts were found without a label on them in the walk in cooler. Cooled foods were found without dates or times on them.
Corrected by education
- In-use food dispensing utensils properly stored.
The dispensing scoop in the oatmeal was stored with handle touching food.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of Kenmore microwave in kitchen, 2) exterior of spice bins, 3) shelving in the walk in cooler.
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) interior cabinets above the coffee and water area, 2) cabinets under the coffee area, 3) shelving under the microwave in the dining room, 4) counter under the microwave in kitchen.
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.
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11/19/2013 | Routine | 91 |
HACCP: Discussed and re-evaluated dented cans and provide HACCP bulletin as a large number of cans have been donated that are heavily dented.
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
There was milk and cut tomatoes found in the walk in cooler and silver cooler found not labeled with the date of opening or the date the tomatoes were cut.
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. 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.
- Food protection during storage, prepartion, display, service, transportation
There was food found uncovered in the walk in cooler. There was a box of food found stored on the floor of the walk in cooler.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Non-food contact surfaces designed, constructed, maintained, installed, located.
A cloth towel was found stored drying equipment on the prep island.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1)potato slicer, 2) Hobart meat slicer.
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) handles of silver cooler, 2) drawers of coffee area, 3) exterior of coffee maker.
Clean all areas 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling vent/fan of the walk in cooler is heavily soiled.
Clean all walls routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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7/23/2013 | Routine | 88 |
HACCP: Discussed proper and routine evaluation of the dented cans.
Frozen foods are frozen.
Potentially, there may be a need for a splash guard next to the hand wash sink to ensure that the cleaned/sanitized equipment and utensils are not contaminated.
Chlorine bleach is the sanitizer used in the establishment.
Excellent jobs with the labeling of items.
- Critical: Sanitizing concentration
There was no detectable sanitizer in the third compartment of the three compartment sink or in the 'sanitizing bucket'.
Corrected
- Food contact surfaces of equipment and utensils clean
The interior of the common room GE cooler is heavily soiled.
Clean and sanitize 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 drawers at the coffee and storage cabinets in the dining room are soiled.
Clean and sanitize routinely.
- Single service items properly stored, handled, dispensed
Toilet paper found stored on the floor outside the closet storage room.
Corrected
- Floors properly constructed, clean, drained
The floor in the walk in freezer is heavily soiled. The floor in the dry storage room is chipping.
Clean all floors routinely and repair as needed.
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 maintained in good repair.
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3/7/2013 | Routine | 91 |
HACCP: Discussed proper set up of three compartment sink. Also provided stickers. 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.
Also provided a hand washing bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
From violation 3: If a refrigerated, ready-to-eat potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat potentially hazardous food that has been subsequently combined with additional ingredients or portions of food, the date marking shall be that of the earliest-prepared or first-prepared ingredient. 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: Wholesome, sound condition
There were a large number of dented cans found being stored in the #10 can holder and on dry storage shelving.
Corrected
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) There was no date on pizzas, ham and beans, steak in the in walk in cooler. 2) There was no date on the opened milk or bologna in the walk in cooler.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) interior of the common room GE cooler, 2) shelving in the walk in cooler, 3) exterior of the spice bins.
Clean and sanitize all areas 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 are soiled: 1) exterior of the microwave, 2) handles of the walk in cooler, 3) #10 can opener holding area, 4) #10 can holding rack, 5) coffee area drawers and cabinet interiors.
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.
- Floors properly constructed, clean, drained
The floors in the dry storage area and walk in cooler 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 vents in the ceiling in the kitchen, restroom and covers in the walk in cooler are soiled.
Clean routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items labeled and used properly
Spray bottles of bleach are not labeled with the contents.
Corrected
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10/22/2012 | Routine | 80 |
Restaurant representatives - add corrected or new information about Victory Acres, 9015 Mc Cullough, Bartonville, IL »