All food temperatures taken were internal unless otherwise noted.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerator in infant room had an accumulation of ice build-up that prevents necessary maintenance and easy cleaning.
Correction: Defrost the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the oven was observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
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11/30/2015 | Routine | |
All temperatures taken were internal unless otherwise noted.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Chicken Alfredo in the refrigeration unit was not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: Interior of stove's oven was soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the oven.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment had accumulations of grime and debris:
>>Drip trays on stove were soiled
>>Gaskets on refrigeration units were soiled
Correction: Clean the surface of equipment at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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09/18/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cream cheese and butter were cold holding at 45*F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Missing a chemical test kit to measure the correct amount of sanitizer.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the employee rest-room.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/12/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: Inside of the oven was soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen and employee rest-room
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and employee rest-room.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/10/2015 | Routine | |
All food temperatures taken are internal unless otherwise noted.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of refrigerator was soiled.
Correction: Clean interior of refrigerator at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Refuse - Covering Receptacles (repeated violation)
Observation: Outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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07/24/2014 | Routine | |
All temperatures taken internal unless noted.
- Temperature Measuring Devices
Observation: The temperature measuring device located in the refrigerator is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Equipment - Cooking and Baking Equipment
Observation: The interior of the oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the oven at least every 24 hours.
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03/18/2014 | Routine | |
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Missing soap at handsink
Correction: Provide
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11/06/2013 | Routine | |
All temperatures observed were internal
- Person in Charge
Observation: Employee not aware of employee health policy
Correction: EHS will provide guidance documents.
- Sanitizing Solutions, Testing Devices
Observation: Missing chlorine test kit for sanitizing dishware.
Correction: Provide chlorine test strips
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Handsink is loose from the wall.
Correction: Seal handsink to the wall.
- Physical Facilities in Good Repair
Observation: Baseboard on the wall in sealed.
Correction: Seal baseboard to wall.
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08/19/2013 | Routine | |
All temperatures are internal unless otherwise noted
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk cold holding at improper temperatures in mini fridge
Correction: Relocate and hold at or below 41*F
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall dirty behind chest freezer
Correction: Clean and maintain
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03/06/2013 | Routine | |
Facility not in operation, no food prep. This inspection was to reissue health permit so facility could continue working on getting license from Social Services.
2013 health permit issued at time of inspection, routine to be conducted in 30 days, once facility is in operation.
- Person in Charge
Observation: Facility does not have a registered Certified Food Manager "CFM.
Correction: Bring Food Cert. from approved food safety course to 1320 LaSalle Ave and register as required per city code.
- Temperature Measuring Devices
Observation: There is no thermometer in the Sanyo mini refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking drainboard 3-vat not present.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Remove plastic cover on prep table.
Correction: Repair
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01/23/2013 | Routine | |
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