HACCP: Employee Illness policy.
- Food contact surfaces designed, constructed, maintained, installed, located.
Found cooler under sandwich make line not working. No food items were stored in cooler at time of inspection.
Food contact surfaces shall be in good repair.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The splash shield to the drying rack at the dish area is cracked and missing the bottom half. Non food contact surfaces shall be easily cleanable and in good repair.
- Food contact surfaces of equipment and utensils clean
Found biscuit make area soiled at 11:15 breakfast service ends at 10:30. Please clean biscuit area as soon as last batch goes in oven.
Found raw ckicken build up on the ceiling and sides of raw chicken cooler door jam.
Found char build up on several baking sheets.
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
Non food contact surface cleaning:
please clean lime accumulation off the side of the ice bin to the ice machine
please clean and detail the tea making area
please clean build up off of the dish area drying racks and shelves
please clean the fry slide area at the pass thru window
Non food contact surfaces shall be clean.
- Outside storage area clean, enclosure properly constructed
Found litter accumulation on the ground around and behind the grease dumpster. Found small amount of litter on the ground behind the garbage dumpster.
Outside storage areas or enclosures where garbage and refuse containers are stored shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The caulk line behind the three compartment sink is stained black with mildew.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/11/2015 | Routine | 92 |
HACCP: PRovided and discussed power outage haccp Sanitizer used is quats.
- Original container, properly labeled, consumer advisory
Container of what appears to be flour above cooler number 15 does not bare a label identifying the contents.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following items have peeling, chipping or rusting surfaces: Rack of prep coooler cooler in drive through near ice cream machine and lid to the ice cream hopper.
Resurfaces or other wise replace these items so they are smooth, easily clean able and in good condition.
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.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: racks and door gasket of cooler number 14, door gasket and bottom of cooler number 21.
Clean and maintain clean all non-food contact surfaces.
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
The floors in the following locations are observed to be soiled: under the dry racks in the middle of the kitchen and along the wall baseboards at the south wall.
Clean and maintain clean all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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8/11/2015 | Routine | 96 |
HACCP Discussed and provided literature on power outages.
Quat sanitizer wipes used on back counter.
Chlorine sanitizer used in front buckets and three compartment sink.
Frozen foods frozen.
- Original container, properly labeled, consumer advisory
Flour in storage bin unlabeled at prep table across from vegetable wash area.
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.
Correct by labeling.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on cooler #10.
All non food contact surfaces to be maintained in good working order.
Correct by repairing or replacing.
- Floors properly constructed, clean, drained
Walk in freezer floor soiled. 2) Catering area floor under racks soiled.
All floors to be maintained clean.
Correct by cleaning.
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3/27/2015 | Routine | 97 |
HACCP = food handler guidelines/ice machine maintenance
cl- bleach sanitizer at three-compartment = 200ppm
cl- bleach sanitizer in buckets = 200ppm
- Food protection during storage, prepartion, display, service, transportation
Bare celery was found laying on the rack in the walk-in cooler. Food shall be protected at all times. The celery has been placed inside a box and covered.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The racks in the #14 Traulsen cooler in the chicken prep area are worn on the ends. 2) The rack inside the Traulsen cooler below the lemonade dispensers in the service area are worn on the ends. 3) A large amount of ice is built-up inside the #9 Traulsen freezer. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Replace the racks and defrost the freezer.
- Plumbing installed and maintained
A leak is present under the third (sanitizer) compartment of the three-compartment sink. Maintain all plumbing in good repair. Repair the leak.
- Lighting provided as required. Fixtures shielded
The light located on the ceilng of the #9 Traulsen freezer is burnt-out. Provide adequate lighting in this freezer. Replace the bulb.
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10/15/2014 | Routine | 94 |
Complaint number 14-0395
Complaint was received on Friday, August 8th, 2014. The suspected food item was the spicy chicken deluxe with Chick-Fil-A sauce on the side.
An investigation took place on Tuesday, August 12th, 2014 at 9:30am, with Jason Counselman (Manager on Duty). He walked us through the step-by-step procedure of from the time the raw chicken and produce enter the facility to when it gets served to the customer. He stated that no employees have been sick with stomach or flu issues, only a cold from time to time and have called in when they have a cold.
The frozen chicken is brought into the facitlity and stored in the walk-in freezer. There is a specific area where the spicy chicken is located within the walk-in freezer (right hand corner by the door). The temp of the walk-in freezer was at 0 degrees F. during the time of the investigation. A small amount of chicken is brought out of the walk-in freezer into thawing cabinet #2 (right compartment) as needed. The temperature of the raw chicken in thawing cabinet #2 was at 37 degrees F during the investigation. The raw chicken is kept track of with a charting system. The case number follows the chicken from the walk-in freezer to the thawing cabinet and is written on the chart located outside the thawing cabinet. Once the chicken is taken out of the thawing cabinet, it is placed in the breading cooler. The chicken in the breading cooler was at 39 degrees F during the investigation. The chicken is taken out of the lower portion of the breading cooler in small amounts as needed and placed on the cold holding open cooler at the breading station. The raw chicken area has all yellow items to keep them separate from the rest of the kitchen items. Such as aprons, utensils, etc. Once the chicken is breaded it is put into the hold holding unit kept for only a total of 20 mins. There were no spicy chicken fillets to temp during the time of the investigation, due to it being breakfast time and none being prepped just yet.
The tomatoes, lettuce and sliced cheese are kept in the walk-in cooler. The tomatoes and cheese were at 39-40 degrees F. Once they are prepared, they are placed in the cold holding unit on the prep line they are all at 41 degrees F. The Chick-Fil-A sauce is in individual packets and shefl stable. There are two pickle slices and a bun included in this sandwich.
Proper handwashing and overall sanitation was discussed with Jason during this investigation.
No further investigation needed. Case closed.
No violation noted during this evaluation. | 8/12/2014 | Complaint Investigation | |
HACCP: Provided Hand washing haccp sheet. All frozen food was frozen' Sanitizer used is Quats
- Original container, properly labeled, consumer advisory
Cooling chicken strips and grilled chicken breast were not labeled or other wise kept track of the date and time of cooling.
In speaking with the manager Sam she stated that it appeared that the time was not hit or the product was not transferred to the freezer after the timer went off. Corrected by the manager discarding the products voluntarily.
All cooling foods must be labeled with a date and time.
Label all cooling potentially hazardous food with the date and time of preparation.
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6/26/2014 | Routine | 99 |
HACCP: Discussed and provided Cooling haccp sheet Sanitizer used is Chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Racks rusted and chipping in cooler number 14.
Manager stated that the racks are ordered and will be replaced.
Maintain all non-food contact surfaces to be smooth, easily cleanable and free of cracks, chips and other similar conditions.
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.
- Food contact surfaces of equipment and utensils clean
The surfaces where the ice comes out of the ice machine (on the inside) was soiled.
Corrected by the manager having an employee clean and sanitize this area.
Maintain clean and always clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
The following non-food contact surfaces were soiled: The bottom of thaw cabinet #3 and the exterior of the sugar bin.
Clean and maintain clean all non-food contact surfaces.
Corrected by the manager having an employee clean these locations.
- Floors properly constructed, clean, drained
The floor in the corners and under the racks in the dry storage area are soiled.
Clean and maintain clean floors.
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3/17/2014 | Routine | 95 |
HACCP - Storic of toxic items Sanitizer - chlorine
- Wiping cloths clean, used properly, stored
Interior bottom surface of ovens soiled. Interior bottom surface of Traulsen freezer (# 9) soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving utilized to store clean dishes soiled. Gaskets on the following cooler doors soiled: #10, 11, 14, 17. Clean and sanitize non food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Soiled handsink near dishwashing area. Clean and sanitize handsink.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
-Trash receptacle between food preparation line and fry area overfilled.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled. Worker emptied trash receptacle. Corrected.
- Floors properly constructed, clean, drained
Soiled flooring under equipment. Provide a routine cleaning.
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12/16/2013 | Routine | 93 |
HACCP - Discussed proper glove usage and handwash procedures with owner. Sanitizer - chlorine
- Food protection during storage, prepartion, display, service, transportation
Cases of chicken on floor in walk in freezer.
Containers of food shall be stored a minimum of six inches above the floor 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. Worker placed product on shelving. Corrected.
- In-use food dispensing utensils properly stored.
Observed scoop utilized for dispensing sugar in sugar with handle in product. Also observed scoop for dispensing ice stored in product with handle in ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on the following: 3 door chicken prep cooler, 2 coolers at front line, fryer freezer. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Interior surfaces of the following were soiled: 2 door Traulsen (thaw), single door Traulsen, 2 door chicken preparation cooler, 3 door chicken preparation cooler, single door freezer containing fry product, line prep cooler drive thru side, condiment bins at drive thru. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gasket on 2 door catering freezer. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
To go containers stored on food preparation line with food contacy surfaces upright. Store containers inverted to protect food contact surfaces. Corrected.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Handsink by fryers soiled. Clean and sanitize handsink.
- Floors properly constructed, clean, drained
Flooring in corners and behind equipment soiled. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Outer surface of hood soiled with dust and debris. Provide a routin cleaning.
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6/25/2013 | Routine | 88 |
HACCP - Discussed sanitizer solutions and proper concentrations with management.
Sanitizer - chlorine
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted and peeling shelving in prep table cooler near chicken breading. Cut boards at salad prep table discolored and grooved.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
Traulsen freezer containing fry product soiled. Interior doors of Traulsen cooler soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving storing dry goods soiled. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Leaky hot water valve on mop sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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2/25/2013 | Routine | 94 |
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