HACCP: Discussed and provided date marking haccp
Sanitizer used is Quats
Section 750.570, addition of food handler training requirement under Subpart C: Personnel
- In-use food dispensing utensils properly stored.
Observed the ice scoop in the soda ice bin to be stored with the handle touching the ice. Observed the scoop in the onion and sour cream container to be in direct contact with the product.
Corrected removed the ice scoop and moved the scoop for the onion and chive container so the handle was not long touching the product.
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 clean
The interior of the cabinet to the left of the oven is soiled.
Clean and maintain clean all non-food contact surfaces.
- Floors properly constructed, clean, drained
The floor behind/around the grease trap and under the 3-compartment sink along the wall is soiled.
Clean and maintain clean floors.
- Critical: Toxic items properly stored
In the mini dorm cooler next to the ice machine, there was a bottle of Aloe burn treatment ointment stored on the top of the door shelf, when closed the shelve is above the food product in the cooler.
Corrected moved the aloe to the bottom crisper drawer so that there is no possibility to contaminate the food in the cooler.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
- No Certified Manager Present
All employees working with food must complete an approved food handler training course. Employee stated she did not believe anyone has completed this requirement. She was provided with a info sheet and resource sheet for the food handler training.
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3/3/2015 | Routine | 92 |
HACCP = grease trap cleaning schedule & food handler training
quat sanitizer = 200ppm
As of January 1, 2015, all "food handlers" in an establishment, who do not already have their food service sanitation manager certification, are required to take a 2 hour online training course. You can access the choice of courses on our website at www.pcchd.org On the right side of the screen, under "Recently Updated Pages" click on "Food Protection Program" this will take you to all courses available. Once a certificate is printed out, keep it available at your establishment for any inspections starting in 2015.
- Food contact surfaces of equipment and utensils clean
The plastic ice guard inside the ice machine is soiled. Maintain all food-contact surfaces clean. Clean this area.
- Non-food contact surfaces clean
1) The water pipe located below the three-compartment sink is heavily soiled. 2) The pipe located below the soft drink machine, inside the cabinet, in the service area, is heavily soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Plumbing installed and maintained
It appears that the grease trap has leaked out the sides and a foul odor is present. The three-compartment sink seems to be draining properly. Maintain a cleaning schedule for the grease trap, to prevent overflow and an odor. Jessica stated the grease trap hasn't been cleaned in at least 4 weeks and it will be cleaned as soon as possible.
- Floors properly constructed, clean, drained
The floor surrounding the grease trap is soiled. Maintain all floors clean. Clean this area.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The fan cover for the ventilation fan in the restroom is soiled. 2) The fan covers on the ceiling of the True cooler in the back room are soiled. Maintain all ceilings clean. Clean these areas.
- Lighting provided as required. Fixtures shielded
The light on the ceiling in the back room, located above the number 10 cans and single-service items is burnt out. Maintain adequate lighting. Replace the bulb(s).
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Two mops are being stored on the floor of the mop sink room, with the mop ends on the floor. Mops shall be either hung up or inverted between uses to insure proper drying methods. Hang up or invert these mops.
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10/15/2014 | Routine | 92 |
HACCP: Provided General food storage haccp sheet. Sanitizer used is Quats.
- Non-food contact surfaces clean
Stand up fan has is dusty.
Clean the fan and fan guard.
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 articles not re-used
Styrofoam cup being used as a scoop in the sour cream topping.
Do not reuse single service articles and use a handled scoop to dispense food.
Corrected by removing and discarding the cup.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
The floor under the dry storage racks is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
In the restroom, the wall behind the soup dispenser is absorbent.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Walls and ceilings shall be constructed of easily cleanable, non-absorbent material.
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4/11/2014 | Routine | 95 |
HACCP - Storage of toxic solutions Sanitizer - Quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of 2 door reach in True cooler. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Ice diverter inside ice machine soiled. Clean and sanitize food contact surfaces.
- Plumbing installed and maintained
Leaky valve at 3 bay compartment sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Trash overflowing in front food preparation area.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled wall/ledge at counter between sink and oven. Provide a routine cleaning.
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8/20/2013 | Routine | 93 |
HACCP - Discussed date marking with workers and manager (via phone). Sanitizer - Quats
- Original container, properly labeled, consumer advisory
Observed deli meats stored in reach in cooler not in original containers not labeled.
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.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Nacho cheese dispensed into small cups and held under counter at 73 degrees F. Manufacturer states refrigerate after opening.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Worker placed product in mechanical refrigeration. Corrected.
- Critical: Hot food at proper temperatures
Hot dogs in warmer at 126 degrees F.
Maintain the internal temperature of hot potentially hazardous foods at 135°F or above except during necessary periods of preparation or when time only is used as the public health control. Worker discarded hot dogs. Corrected.
- Thermometers provided and conspicuously placed
No metal stem thermometers present.
A metal stem-type numerically scaled indicating thermometers accurate to +/- 2 degrees F. shall be provided to assure attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of 2 door True cooler. Repair or replace gasket.
- Non-food contact surfaces clean
Shelving above 3 bay sink utilized to store clean dishes heavily soiled. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Spigot leaks at 3 bay sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall at 3 bay sink heavily soiled. Provide a routine cleaning.
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3/5/2013 | Routine | 89 |
Haccp- Sanitizer solution concentration Sanitizer -.Quats
- Critical: Hot food at proper temperatures
Nacho cheese in warmer 122 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Worker incleased temperature. Corrected.
- Non-food contact surfaces clean
Shelving above 3 bay sink soiled with debris. Clean and sanitize non food contact surfaces.
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7/11/2012 | Routine | 94 |
.HACCP - Temperature control of potentially hazardous foods. Sanitizer - chlorine
- Critical: Hot food at proper temperatures
Nacho cheese in warmer at 95 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Worker reheated nacho cheese to 146 degrees F.
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3/9/2012 | Routine | 95 |
HACCP - Storage of toxic solutions Sanitizer - quats
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Preprtioned containers of nacho cheese stored under counter at a temperature of 62 degrees F. Label on can of nacho cheese states "refrigerate after opening". Spoke with worker during last inspection concerning this and informed worker that nacho cheese must be kept at 41 degrees F or below for cold storage or 135 degrees F or greater for hot storage. Nacho cheese placed in refrigeration unit by manager. Corrected.
- Critical: Hot food at proper temperatures
Nacho cheese in hot hold unit at 87 degrees F, Dough wrapped hot dog internal temperature of 125 degrees F.
Maintain the internal temperature of hot potentially hazardous foods at 135°F or above except during necessary periods of preparation or when time only is used as the public health control. Reccommended to manager that nacho cheese be heated to proper temperature in microwave, then portioned and placed in hot hold unit. Temperature of hot hold unit was adjusted. Hot dog temperature 162 degrees F. Corrected.
- In-use food dispensing utensils properly stored.
Handle of scoop used to dispense baking soda in product.
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.
- Critical: Hands washed, good hygienic practices (observed).
Observed ice dumped in handsink. Handsinks are for handwashing only. Clean and sanitize handsink. Worker cleaned and sanitized handsink. Corrected.
- Critical: Sanitizing concentration
Sanitizing solution in bucket none detected. Maintain sanitizeing solution in buckets at 200-300ppm. Worker provided fresh sanitizer solution at 200ppm. Corrected.
- Non-food contact surfaces clean
Shelving in dry storage area soiled. Clean and sanitize non food contact surfaces.
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10/10/2011 | Routine | 84 |
.HACCP: Temperature control of potentially hazardous foods. Sanitiaer - quats
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Nacho cheese in portion cups under counter at 75 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Worker placednacho cheese in refrigerator. Corrected.
- In-use food dispensing utensils properly stored.
Scoop in cinnamin sugar mix with handle in product.
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. Worker removed scoop. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on 2 door reach in cooler. Repair or replace gaskets.
- Thermometers, gauges, test kits provided
No test strips available for measuring concentration of sanitizing solution. Provide appropriate test strips for sanitizer.
- Critical: Sanitizing concentration
No sanitizer solution prepared for sanitizing food contact surfaces. Provide sanitizing solution at 150-200ppm for sanitizing food contact surfaces. Worker prepared sanitizer solution at 200ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Soiled plastic diverter on ice machine. Clean and sanitize food contact surface.
- Non-food contact surfaces clean
Soiled gaskets on the following: 2 door prep table cooler, Kenmore refrigerator. Clean and sanitize non food contact surfaces.
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5/4/2011 | Routine | 85 |
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