Sanitizer Cl- @ 200ppm. Frozen foods frozen. HACCP: Cooking temperatures.
- Original container, properly labeled, consumer advisory
Pre-packaged cookie bars and cinnamon rolls were observed at front counter. -Correct by proper labeling.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food contact surfaces of equipment and utensils clean
Underside of mixer soiled.
All food contact surfaces must be washed, rinse, and sanitized after each use.
- Non-food contact surfaces clean
Half hotel rack soiled.
All non-food contact surfaces must be cleaned on a routine basis to prevent an accumulation of buildup.
- Single service items properly stored, handled, dispensed
Food service gloves stored inside employee restroom.
Single-service articles shall not be stored in toilet rooms or vestibules.
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11/4/2015 | Routine | 95 |
HACCP: Temperature logs
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following items are in disrepair: the lid to the grease trap is rusted, the dish drying rack has plastic coating coming off and metal is becoming rusted, the corner of the walk in freezer door in the basement is rusted, the legs to the the spice shelf are rusted. Non food contact surfaces shall be smooth, durable, non absorbent, non toxic, in good repair, and easily cleanable •.
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6/16/2015 | Routine | 99 |
HACCP
- Original container, properly labeled, consumer advisory
Found items (potato salad, brownies, etc...) in display cooler prepackaged with out label of ingredients. Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Single service items properly stored, handled, dispensed
Found three sleeves of single service cups stored under dump sink p-trap. Corrected and spoke to employee.
Single-service articles shall not be placed under exposed sewer lines or water lines.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found dust in hood area. Clean the hood please.
Intake and exhaust air ducts shall be maintained to prevent the entrance of dust, dirt and other contaminating materials.
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3/6/2015 | Routine | 97 |
HACCP: Discussed and provided information on Cooler Temperatures.
Cold foods cold, frozen foods frozen.
- Food contact surfaces of equipment and utensils clean
Shelving in walk in cooler found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
1/2 hotel rack top found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Plumbing installed and maintained
Hand sink by hot water heater found to be leaking. Repair or replace.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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10/21/2014 | Routine | 96 |
HACCP: Discussed hand washing and provided a HACCP handout.
Cold foods cold, frozen foods frozen.
Sanitizer: Cl- 50ppm
- Food contact surfaces of equipment and utensils clean
The following surfaces were found soiled: Mixer above bowl, Bread case trays on serving line, and shelves in walk in cooler.
Clean and sanitize on a routine basis in order to ensure smooth, clean, and durable surfaces.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Microwave handle and mop sink were found to be soiled.
Clean routinely to ensure smooth, durable surface.
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
Floors around three compartment sink found soiled. Clean routinely to ensure smooth, durable surface.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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8/11/2014 | Routine | 96 |
HACCP Discussed staff personal drink and beverage storage. Separate shelf will be designated for staff belongings and food items. Establishment has made significant improvements throughout the facility. Further follow-up is not needed.
Chlorine sanitizing three compartment sink concentration: 200 ppm.
Recheck fee will be assessed.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal drink and beverage intermingled on spice and seasoning shelf above food prep table.
Store personal beverages and drinks below any food prep area
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3/19/2014 | 1st Recheck | |
HACCP: All cool potentially hazardous foods shall be date-marked on day of preparation.
Chlorine sanitizing bucket concentration: 200 ppm.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following items are not date-marked: gallon of milk, container of chicken salad, container of tuna salad, pan of cooked chicken breast, container of soup in walk-in cooler.
Date-mark all ready-to-eat potentially hazardous foods with Day 1 as day of preparation: Foods were date-marked with date sticker.
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: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Box of sugar packets found stored on floor in front of three compartment sink.
Store box of sugar a minimum of six inches above the ground 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
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal beverages stored on shelf above food prep area and intermingled on shelf next to single-service items.
Store personal beverages in separate designated area below any food prep areas
- Critical: Hand washing sinks installed, located, accessible
Fork found in handsink near food prep table.
Handwashing shall be use for handwashing only
- Critical: Toxic items properly stored
Windex stored intermingled with single-service items and personal beverages.
Store Windex in designated chemical storage area
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2/21/2014 | Routine | 75 |
HACCP: Good hand washing practices and keeping hand sinks stocked with soap. Cl- Sanitizer: 100 ppm
- Original container, properly labeled, consumer advisory
Cocoa mix in plastic clear container on wire rack next to walk in cooler entrance in kitchen was not labeled. Label all bulk products when removed from their original container so they are not misidentified. All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- In-use food dispensing utensils properly stored.
Scoop in cocoa mix in plastic clear container on wire rack next to walk in cooler entrance in kitchen had handle in product. Store scoop in product and ensure handle remains out of product or consider storing outside of product on a clean, non absorbent, dry surface. 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
Slight soil on already cleaned slicer guard is still present from last use of slicer. Ensure slicer is cleaned thouroughly after each use.
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
Blue potato chip bins on blue wire rack at entrance of kitchen have slight soil build up. Clean as often as needed to 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.
- Floors properly constructed, clean, drained
Basement walk in freezer unit has some soil and debris build up in left corner from entrance. Clean as often as needed to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/19/2013 | Routine | 94 |
HACCP: Proper storage of toxic items away or below food, food items and food prep surfaces.
Cl- Sanitizing 200 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
a) Sliced cheese and deli meats and opened cheese and deli meats are not labeled with date of opening and perpetration. b) White container holding what looks to be a cheese soup is not labeled and does not have date of perpetration. 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. Corrected by identifying date opened and prepared along with education.
- In-use food dispensing utensils properly stored.
Scoop in vanilla coffee mix next to cappuccino machine was stored in product with handle in product. Store scoop in product and ensure handle remains out of product or consider storing outside of product on a clean, non absorbent, dry surface.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Small reach-in refrigerator ice iced over with excessive ice accumulation.
Repair and maintain drawer and defrost refrigerator to eliminate ice buildup and maintain proper air flow.
- Food contact surfaces of equipment and utensils clean
a) Slicer blade and surrounding area in back kitchen has soil build up. b) Kitchen Aid mixer next to slicer has soil build up. Clean all food contact surfaces as often as needed to maintain clean. Clean after using. 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. 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
Shelf above bread and prep cooler in front area has soil build up. Clean as often as needed to 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 equipment in walk in cooler in back kitchen has dust accumulation. Maintain all ceiling and attached equipment clean and free of dust buildup.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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5/31/2013 | Routine | 89 |
HACPP: Dating Potentialy Hazardouz Foods once prepared or opened / Personal Drinks Covered with Lid
Cl- 200ppm
- Non-food contact surfaces designed, constructed, maintained, installed, located.
a) Plastic storage drawer below sandwich press is broken.
b) Small reach-in refrigerator ice iced over with excessive ice accumulation.
Repair and maintain drawer and defrost refrigerator to eliminate ice buildup and maintain proper air flow.
- Critical: Sanitizing concentration
Sanitizer concentration for wiping bucket sanitizing solution was well above 200 ppm.
Maintain sanitizing solution concentration in wiping bucket between 100-200 ppm. Use test strips to confirm concentration. Too high of a concentration can make sanitizing solution toxic.
Corrected by education and employee.
- Wiping cloths clean, used properly, stored
Wiping cloth stored on counter by front hand sink.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
a)Top of plastic storage container by espresso machine was excessively soiled.
b) Blue storage containers by entrance to back kitchen slightly soiled.
c) Slight accumulation of debris in drawers throughout establishment.
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
Handles of utensils are stored in back room with handles down and food contact surfaces up.
Store all utensils inverted. Utensils shall be stored covered or inverted wherever practical.
- Single service items properly stored, handled, dispensed
Si, ngle service box downstairs in dry storage stored on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
a) Floor and wall near 3-compartment sink is soiled.
b) Floor by walkin freezer in baseman is slightly soiled.
Floors, floor coverings, mats, and duckboards shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
a) Ceiling equipment in walk in cooler in back kitchen has dust accumulation.
b) Vent grate in forint service area has dust accumulation.
Maintain all ceiling and attached equipment clean and free of dust buildup.
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2/26/2013 | Routine | 89 |
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