HACCP = food handler training info given/discussion
quat sanitizer in bucket in kitchen = 400ppm
All frozen food is frozen.
Final rinse temperature for the dish machine = 188 degrees F
- Non-food contact surfaces clean
The two black fans in the kitchen area are soiled.
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11/17/2015 | Routine | 99 |
HACCP = utensil storage
quat sanitizer is used at this establishment
All frozen food is frozen.
The final rinse temperature for the dish machine = 186 degrees
No violations!
No violation noted during this evaluation. | 7/17/2015 | Routine | 100 |
HACCP = food handler training
quat = 400ppm
All frozen food was frozen.
As of January 1, 2016, any food handlers within this establishment, who do not currently have their Food Service Sanitation Manager Certification, are required to take a 2-hour online food handler training course. All information can be found on the Illinois Department of Public Health website under Food, Drugs and Dairies. Once each employee has this training, have all certifications available for any inspections beginning in 2016.
It was also discussed during this inspection, that it is not feasible for the utensils to stay within the hot products at the service bar between uses, because of the design of the hot holding unit. The breakfast is served from 6:30am-9:30am daily
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The air temperature of the Excellence cooler is at 47 degrees F, and the food products are between 46-47 degrees F. It was discovered that there is a large amount of ice built-up in the back side of the cooler and is not allowing it to function properly. Temperatures of all cold potentially hazardous foods shall be at 41°F at all times except as provided for in the Code. The food products have been voluntarily disposed of and the cooler is going to be defrosted. After defrosting the cooler, prior to putting any food products back in, monitor the temperature to ensure it is capable of holding potentially hazardous food items at 41 degrees or below. It was discussed that the cooler will manually be defrosted on a weekly basis.
- Food contact surfaces of equipment and utensils clean
The ice dispenser inside the ice machine is soiled. Maintain all food-contact surfaces clean. Clean this area.
- Non-food contact surfaces clean
1) Both black fans in the kitchen area are soiled. 2) The vent covers on the exterior surfaces of the freezer and refrigerator in the kitchen are soiled. Maintain all non-food contact surfaces clean. Clean these areas.
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12/9/2014 | Routine | 92 |
HACCP: Discussed and provided wiping cloth sanitizer haccp.
All frozen food was frozen
Sanitizer used: High temp use for the dish machine. Quats used for wiping cloth and 3-compartment sinks.
Pest control is American pest
- Thermometers provided and conspicuously placed
Unable to view hanging thermometer in the stand up cooler.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Edges of the cabinets in the kitchen area are showing signs of exposed particle board making them absorbent.
Resurface the edges so they are smooth, easily cleanable and non-absorbant.
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.
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4/8/2014 | Routine | 98 |
HACCP Discussed routine of shelving in complimentary breakfast area.
Quat sanitizing bucket concentration: 200 ppm.
- Non-food contact surfaces clean
Interior underside of microwave in pantry is soiled with food debris.
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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9/20/2013 | Routine | 99 |
HACCP: Time as a public health control was discussed for hot food at the breakfast bar.
Quat sanitizer used
Final rinse of heat sanitizing dish machine: 190 degrees F
- Food protection during storage, prepartion, display, service, transportation
2 boxes of frozen food were sitting on the counter in the kitchenette for easy access while refilling the hot holding dishes at the breakfast bar.
To keep frozen food frozen, only take out the food that is going to be prepared at that time.
Worker put the frozen food back into the freezer.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
There was residual coffee in the hand sink of the kitchenette.
Discussed with worker that hand sinks shall only be used for hand washing and not as a dump sink.
Corrected.
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4/3/2013 | Routine | 93 |
Note: Discussed sewer gas odor by bar per HACCP
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Milk in small cooler was 49 degrees F. Maintain cold held temperatures at 41 degrees F and less. Note: foods in refrigerator were there less than 4 hours so were allowed to keep and put in refrigerator in back room. Utilize methods/equipment which ensures proper temperatures are maintained.
Waffle mix was 54 degrees F. Maintain at proper temperature or use time only as control method. (left directions for this procedure)
- Critical: Facilities to maintain proper temperatures
Small refrigerator(Excellence Commercial Products) in service area appears to be running warm. Excess frost was noted in refrigerator. Adjust/repair/replace unit.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hands-free waste container was available at handsink. Provide hands-free waste container at handsink. Provide paper toweling at handsink.
- Floors properly constructed, clean, drained
Floor tiles are chipped/gouged by dishmachine. Repair flooring to provide smooth and easily cleanable flooring.
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9/24/2012 | Routine | 88 |
HACCP: Discussed keeping a temperature log of what the internal temperatures of the eggs and sausages or any other hot potentially hazardous food once it comes out of the microwave. This will be checked at next routine inspection.
NOTE: Hot foods are cooked in microwave, then put out in hot holder. Breakfast is only 3 hours long, any food at the end of that time is discarded.
Manager informed me that she is registered for FSSMC class in Feb.
Frozen foods were frozen.
Quat used as sanitizer- 200 ppm.
- Food protection during storage, prepartion, display, service, transportation
Observed nuts and cinnamon containers by toaster not protected from possible contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Provide lid or other means to protect food items from contamination.
- Non-food contact surfaces clean
Observed the following non food contact surfaces soiled: inside juice dispsensor and kitchen fan blades and fan shield.
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.
Clean inside of juice dispensor and fan shield and maintain clean.
- Single service items properly stored, handled, dispensed
Observed single use cups stored on floor in dry storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
Store all single use items at least six inches above floor.
- Plumbing installed and maintained
Observed leak at dish wash machine.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair leak and maintain unit in good repair.
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1/30/2012 | Routine | 95 |
HACCP: discussed keeping the hold holder at a higher temperature and not filling the cream cheese to the top of the container.
The temperature of the eggs was taken around 9:00 AM. Breakfast serving time is from 6:30-9:30.The eggs and sausages are cooked in a microwave until they are at or above 165 degrees. Time is used as a control for these products. After the 3 hour breakfast service, the products are discarded.
Frozen foods were frozen.
Quat used as sanitizer.
High Temp for dish machine.
- Potentially hazardous foods properly thawed
Observed taco meat thawing in sink.
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.
Violation was corrected by moving meat into the cooler.
- Critical: Toxic items properly stored
Observed bucket of quat sanitizer at >400 ppm.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
Maintain quat sanitizer at 50-200 ppm. Use test strips to identify concentration. Violation was corrected during inspection by remaking the sanitizer.
- No Certified Manager Present
General manager's food sanitation certificate has expired. She is currently seeking to take a class. Provided guidance by telling her to look at the Illinois Department of Public Health's website for class schedules.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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11/16/2011 | Routine | 93 |
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