HACCP: Discussed food protection during storage.
Sanitizer used is Chlorine
Note: Facility shares the walk in freezer, walk in cooler, mop sink, and dish room with Gil's. Both facilities have the same owner. The facility shares food and food supplies also, thus violations related to the previously mentioned areas are marked if violations are found.
- Food protection during storage, prepartion, display, service, transportation
Buckets of ice in the beer cooler are stored uncovered. Ice is food and being uncovered, it could become contaminated.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Provide a cover to prevent contamination of the ice. Cover food at all times.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The shelving in the walk in cooler is rusted and the paint is peeling.
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.
Repair, replace or resurface the shelving.
- Food contact surfaces of equipment and utensils clean
The following food contact surface are soiled: 1) interior of the microwave 2) bottom of the interior of the prep coolers 3) the gaskets of both prep coolers.
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
The hand sink next to the prep cooler is soiled.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
Clean hand sinks routinely to prevent accumulated soil.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall below the hand sink is soiled. The wall behind the pizza prep cooler is soiled. The paint on the cooling unit of the walk in cooler, next to the fan guard is peeling.
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.
|
12/2/2011 | Routine | 92 |
HACCP:Discussed proper hand washing.
cl- used for dish machine and 3-compartment sink
Quatz used in spray bottle
- In-use food dispensing utensils properly stored.
Ice scoop stored with handle touching ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensils handle extended out of the ice.
- Wiping cloths clean, used properly, stored
Wet towels on tables. Store wet wiping towels in sanitizing bucket to prevent growth of micro-organism.
- Food contact surfaces of equipment and utensils clean
Soiled bottom interior of double door coolers.
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
Gaskets of coolers soiled with food crumbs.
Soiled fan in the dish washing room.
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.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Outside dumpster left opened.
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
Soiled floors under fryers and other equipments
Heavily soiled floor of walk-in freezer
Clean and maintain clean floor.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled walls around dish machine. Clean routinely to avoid accumulation of soil.
- Critical: Toxic items labeled and used properly
Clear bottle containing dish soap not labeled.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
Bottle was labeled.
|
5/6/2011 | Routine | 86 |
Restaurant representatives - add corrected or new information about Warehouse The, 101 E. Main St., Hanna City, IL »