temps continued: yogurt, True cooler, Williams side, 35 F
- Food contact surfaces of equipment and utensils clean
The blade of the large can opener located in the kitchen prep area near the Court Side entrance door is soiled.
Maintain all food-contact surfaces clean.
- Floors properly constructed, clean, drained
1) The floor around several of the large cooking equipment in the kitchen area is soiled.
2) The floor in the hallway outside the large walk-in cooler is worn and the paint is peeling.
Maintain all floors clean, smooth and easily cleanable.
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1/28/2016 | Routine | 97 |
temps continued: pizza sausage, True pizza prep cooler, 41 degrees
No violation noted during this evaluation. | 11/23/2015 | Routine | 100 |
temperatures continued: chicken noodle soup, hot well, Center Court Side, 157 degrees
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks inside the True cooler on the Center Court Side are worn and beginning to rust.
Maintain all food-contact surfaces smooth and easily cleanable.
Replace/resurface the racks.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket on the door of the large walk-in cooler is torn.
Maintain all non-food contact surfaces smooth and easily cleanable.
Replace the gasket.
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8/31/2015 | Routine | 97 |
HACCP = toxic labeling
quat sanitizer in three-compartment sink = 200ppm
All frozen food is frozen.
The final rinse temperature for the dish machine = 193 degrees F
- Food contact surfaces of equipment and utensils clean
The blade of the can opener near the ice machine in the kitchen is soiled. Maintain all food-contact surfaces clean. Clean this blade.
- Non-food contact surfaces clean
1) The gasket on the produce walk-in cooler is soiled. 2) The coils on the coolers near the wrap preparation area on the center court side of the establishment are heavily soiled. Maintain all non-food contact surfaces clean.
- Floors properly constructed, clean, drained
1) The floor and wall near the Alto Shaam in the kitchen is soiled. 2) The floor inside the cabinet below the soft drink machine on the Williams side is soiled. Maintain all floors clean. Clean these areas.
- Critical: Toxic items labeled and used properly
Two spray bottles, one with an orange liquid and one with a blue liquid in them are not labeled with their contents. The bottles are now properly labeled.
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4/17/2015 | Routine | 91 |
Hot foods hot -.frozen foods frozen.
Discussed date marking. Broken tiles were replaced over fall break in front of dish machine, paint previously identified as chipping has been re-painted.
Quat sanitizer in 3 comp sink at 400 ppm. Dish machine at 189F for final rinse. Temp log identified with temps twice daily recorded.
- Critical: Foods properly cooled
Sliced tomatoes in salad bar prep not labeled with dates. Other items with use by dates that have passed including sliced tomatoes, cooked green beans, honeydew melon (cut) and cut cantelope. Items discarded by manager.
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11/12/2014 | Routine | 95 |
Temperatures Continued...
Chicken True Cooler in Salad Prep Area 40 degrees F
Sliced Steak Potatoes Farthest Back Walk-In Cooler 40 degrees F
HACCP: Hand Washing
Quats is the sanitizer used in buckets and in the 3 compartment sink. Heat is the sanitizer used in the dish machine.
Frozen foods were stored frozen.
Note: Williams Hall will be closed from May 15-Fall Semester for electrical repair work.
- Original container, properly labeled, consumer advisory
Plastic container of salami was not labeled with time of cooling in the walk-in cooler. Corrected: Salami was discarded.
- Floors properly constructed, clean, drained
There are chipped tiles in front of the 3 compartment sink. Repair or replace tiles.
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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5/9/2014 | Routine | 98 |
.... Temperatures Continued....
Chicken Center Court Walk-In Cooler 42 (Cooling and properly marked as such)
Vanilla Yogurt Mix .Center Court Smoothie Fridge 39
American Cheese Prep Fridge In Center Court by Grill 39
Ham True Fridge next to Grill 40
Milk Center Court Near Cashier 39
HACCP: Discussed proper storage of employee beverages
Quats is the sanitizer used in the establishment. Heat is the sanitizer used in the dish machine.
Frozen foods were frozen.
Note: Removed Asian Station and added a Smoothie Bar. Added Pizza Hot Holding. Pizza Hot Holding Unit is in good working order and keeping temperatures of 135 degrees F and above.
- In-use food dispensing utensils properly stored.
Serving utensil for cooked sausage on pizza prep station was stored with handle touching shredded cheese stored next to sausage. Corrected: utensil was replaced with one that has a smaller handle that does not extend into other foods.
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
1) Inside of Westinghouse microwave in Center Court was soiled. 2) Inside of True fridge next to salad area in Center Court soiled. 3) Prep fridge in front of grill in Center Court was soiled.
Clean all food contact surfaces as often as necessary to maintain clean.
- Floors properly constructed, clean, drained
Areas of floor in corners and hard to reach areas are soiled throughout establishment. Tile in front of 3 compartment sink is chipping.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vent above Westinghouse microwave in Center Court is dusty. 2) Ceiling of Williams walk-in cooler is soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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1/29/2014 | Routine | 95 |
HACCP: Discussed proper storage of personal items/drinks.
Quats is the sanitizer used in the establishment.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
1) Cooling rice in the walk in cooler was not labeled with the time of cooling. 2) Containers of bulk foods not labeled in the dry storage area. 3) Cooling vegetables and rice in the US walk in cooler not labeled with cooling time.
Corrected
- Food protection during storage, prepartion, display, service, transportation
Boxes of food are stored on the floor of the walk in freezer in the dining area.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
Soufflé cup was found stored in cocoa.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of milk dispenser, 2) interior of the Starmax cooler, 3) ice scoop storage bin, 4) interior of true cooler by sandwich prep at Center Court.
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) shelving under milk at dining area, 2) shelving at the chef equipment prep area, 3) underside of the Kitchen Aid mixer.
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.
- Plumbing installed and maintained
The sink at the wrap/sandwich prep area are slow to drain.
Ensure all plumbing is installed and maintained properly.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floors under the cabinets in the dining area and at Center court soda cabinets are soiled. Floor under equipment throughout are soiled.
Clean al floors routinely and maintain clean.
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11/6/2013 | Routine | 90 |
HACCP: Discussed routine evaluation of produce in the various coolers.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Small portioned out containers of potato salad and coleslaw not labeled at the Center Court sandwich prep area.
Corrected by education.
Foods in containers or packages that do not bear a date or day shall be discarded.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The hand wash sink at the sandwich prep area is not sealed to the side splash guard. 2) The hand wash sink in the middle area is not sealed to the wall. 3) Spice bin lids are in disrepair.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
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 following food contact surfaces are soiled: 1) white bucket in large walk in cooler, 2) seals and interior of the ice cream/popsicle freezer are soiled, 3) racks in the small walk in cooler are 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
1) The seals of the True 2 door salad prep cooler are soiled. 2) The ice bucket cart is soiled. 3) The fan cover and blades near the dish wash machine is soiled. 4) Empty silver silverware holders are soiled. 5)Food and transport carts are soiled. 6) Counter under soda machine at Williams side is soiled. 7) Crescor racks in kitchen are soiled.
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.
- Storage/handling of clean equipment, utensils
The interior of the salad prep drawers are soiled. The top of the knife rack is soiled.
Clean all areas routinely.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The soap and paper towel dispensers at the middle hand wash sink by the ice machine is soiled. There was no waste receptacle at the salad prep hand wash sink.
Corrected
- Floors properly constructed, clean, drained
1) There is a large gap at the wall/floor juncture in the dry storage room and coving is not present. 2) Floors in the dry storage room are soiled.
The juncture between walls and floors shall not present an open seam of more 1/32 inch.
The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The fan covers in the large walk in cooler are soiled. 2) The baffles at the 'Spice Tango' griddle area is soiled. 3) The ceiling vents and tiles in dining areas are soiled.
Clean routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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5/15/2013 | Routine | 86 |
HACCP: Discussed proper and routine education of glove use by employees.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Portioned out Potato salad at the front True cooler are not labeled.
Provide a date marking system, with either markers or dots or another system.
Label all cooling potentially hazardous food with the date and time of preparation.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The hand wash sink in the women's restroom and the sink at the buffet area is pulling away from the wall. 2) Milk dispenser door handle broken.
Seal the sinks to the wall. Repair the handle for the milk dispenser.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Hobart meat slicer, 2) interior of the true freezer at center court, 3) interior of the True cooler at the salad making area.
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 following non food contact surfaces are soiled: 1) soda syrup storage bin, 2) shelving with chafing dishes, 3) exterior of True prep cooler, 4) counter under the Hatco Gloking hot holding unit, 5) front of the True refrigerator by salad making area.
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.
- Single service items properly stored, handled, dispensed
Boats at Center Court stored facing up with food contact surfaces exposed.
Corrected
- Floors properly constructed, clean, drained
The floors under the slicer prep table are soiled. The floor of the walk in freezer at student area are soiled. Various floor tiles are missing by 3CS.
Clean all floors routinely.
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.
- Rooms clean, lockers provided and used, clean
Personal cups are being stored with other single service items in a cabinet under the buffet area.
Corrected
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2/15/2013 | Routine | 92 |
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