GC:
Frozen foods frozen
Sanitizer: 200 ppm (cl-)
HACCP: Store all wet cloths in sanitizing solution at all times and wiping cloth solutions handout
- Food protection during storage, prepartion, display, service, transportation
1.) Single Service Cups were found stored on the floor next to the table by the drive thru window
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
Correct by storing all products during use and non-use at least 6 inches above the floor
2.) The cups by the drive thru window at the soda station were found facing upwards without lids or protective covering
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Corrected by providing lids over all cups facing upwards
- Food contact surfaces of equipment and utensils clean
The inside of the ice machine apron is soiled
- Non-food contact surfaces clean
The inside of the condiment and single use silverware containers by the drive thru window are soiled
All non-food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all non-food contact surfaces
- Single service articles not re-used
Single service spoons were found being reused in the chocolate candy and cherries
Re-use of single-service articles is prohibited.
Correct by providing non-single use scoops in all food products
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11/9/2015 | Routine | 93 |
Completed a complaint investigation on 08/26/15 regarding the amount of flies in and around food products. During the investigation, at least a dozen flies were observed throughout the restaurant. No flies were observed in or on food products. Flies were observed to be flying around, on ceilings, and other surfaces. To control the number of flies present, the manager states they have installed an ecolab fly control system which was observed to be located in the back of the restaurant by the office. In addition, a fly strip was observed over the garbage can by the office and the manager states they put more up over non-food contact surfaces during the night. The fly strips are then removed in the morning. No air curtains are installed on either drive through window. The windows were observed to be closed when not in use during the investigation.
Recommend installing air curtains at any out openings where insects may enter. Should the amount of flies present in the restaurant persist or worsen, air curtains or another barrier may be required to ensure protection at out openings where insects may enter. No recheck is warranted at this time. Follow up will occur during next routine inspection.
No violation noted during this evaluation. | 8/26/2015 | Complaint Investigation | |
HACCP = artificial nails and nail polish policy
chlorine bleach sanitizer corrected to 100ppm
All frozen food is frozen.
- Critical: Potential for cross-contamination
storage practices
- Foods handled with minimal manual contact
A plastic single-service cup is being used to dispense the ice at the coffee area. Ice for use by the consumer shall be dispensed by: scoops, tongs, or other ice-dispensing utensils
- Critical: Sanitizing concentration
The chlorine bleach sanitizer in both sanitizer buckets equals 0ppm. The label on both containers state the sanitizer should have been changed at 12:27p. The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. The sanitizer has been changed and now has a concentration of 100ppm.
- Food contact surfaces of equipment and utensils clean
The ice guard inside the large ice machine is heavily soiled with black mold. Maintain all food-contact surfaces clean. Clean these areas.
- Single service items properly stored, handled, dispensed
The stacks of cardboard single-service containers are the prep line are not stored properly. The food-contact surfaces shall be protected at all times. Invert the containers.
- Plumbing installed and maintained
The backflow prevention device located at the mop sink faucet has a strong leak but the backflow device is still in tact. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair the faucet so it meets these requirements.
- Floors properly constructed, clean, drained
1) The floor in the dry storage area and throughout the kitchen/prep area has several soiled areas. Areas especially under equipment and along the wall surfaces. 2) The floor drain under the 3-compartment sink is soiled. Maintain all floors clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling in the food prep area is soiled with food debris. Maintain all ceilings clean. Clean this area.
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6/9/2015 | Routine | 84 |
RFS # 15-0218, A complaint was received on 6/2/15, which stated, "On 6/1/15, around 4pm the customer ordered a large peach sweet tea. Once empty the lid was removed and a fake nail was found in the cup."
During this investigation, all employees which were handling food items were wearing gloves. The manager stated that artificial nails are allowed at this location. It was discussed that if an employee is wearing artificial nails that gloves must be worn when handling food and drink items. All gloves must be changed out between tasks and if the gloves are worn and/or torn.
No further investigation. Case closed.
- Critical: Potential for cross-contamination
storage practices
- Foods handled with minimal manual contact
A plastic single-service cup is being used to dispense the ice at the coffee area. Ice for use by the consumer shall be dispensed by: scoops, tongs, or other ice-dispensing utensils
- Critical: Sanitizing concentration
The chlorine bleach sanitizer in both sanitizer buckets equals 0ppm. The label on both containers state the sanitizer should have been changed at 12:27p. The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. The sanitizer has been changed and now has a concentration of 100ppm.
- Food contact surfaces of equipment and utensils clean
The ice guard inside the large ice machine is heavily soiled with black mold. Maintain all food-contact surfaces clean. Clean these areas.
- Single service items properly stored, handled, dispensed
The stacks of cardboard single-service containers are the prep line are not stored properly. The food-contact surfaces shall be protected at all times. Invert the containers.
- Plumbing installed and maintained
The backflow prevention device located at the mop sink faucet has a strong leak but the backflow device is still in tact. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair the faucet so it meets these requirements.
- Floors properly constructed, clean, drained
1) The floor in the dry storage area and throughout the kitchen/prep area has several soiled areas. Areas especially under equipment and along the wall surfaces. 2) The floor drain under the 3-compartment sink is soiled. Maintain all floors clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling in the food prep area is soiled with food debris. Maintain all ceilings clean. Clean this area.
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6/9/2015 | Complaint Investigation | |
Request for Service Number 14-0604. A potential food borne illness complaint was received on December 30, 2014. The suspected meal eaten was a double cheeseburger with ketchup only, a small fry, a chocolate cookie and sweet tea with ice.
The following was documented during this investigation: 4 people have been ill at this establishment, and have not been working during these illnesses. Gloves are used and it was observed they are being used for a single task at a time. The hamburger patties tempted 160 degrees F. They come in frozen and the ambient temperature in the walk-in freezer is at 4 degrees F. The sliced cheese is held at room temperature at a maximum of 2 hours, but the time frame was not marked on the cheese during this inspection. The sliced cheese is held in the walk-in cooler prior to the cook line and was at 38 degrees F during this inspection. The chocolate chip cookies come in pre made and frozen and are then heated in the oven prior to serving. The white, plastic ice guard in the large ice machine is soiled. The ice machines throughout are on a 3 week cleaning schedule and this has not yet happened for this cleaning period.
Some items discussed and which need corrected are as follows: continue to maintain proper illness proto calls-making sure those who are ill are not at work and/or handling food items
No violation noted during this evaluation. | 12/31/2014 | Complaint Investigation | |
Frozen foods frozen, hot foods hot.
Quat sanitizer used at 200 ppm.
HACCP - Discussed date marking.
- Critical: Foods properly cooled
Numerous date marking violations including: container of sausage/egg/veg mixture in walk in cooler without date, 2 trays of sliced tomatoes without date, cheese on counter at 60F without time noted, tomatoes in walk in cooler with a use by date of 10/17, 2 cartons of liquid egg mixture open without date of opening on container, cut tomatoes with a use by time of 1:23pm, SW veg mixture with a use by time of 9:00a.m.
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.
- Food protection during storage, prepartion, display, service, transportation
Several containers of vegetable/food in small make table by salad station are stored without lids on containers. A container of cooked diced onions in a container labeled "shredded lettuce"
Keep ready to eat foods covered to protect against contamination.
- Wiping cloths clean, used properly, stored
Several wet wiping cloths seen on counters in the establishment.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Ice machine baffles near the three compartment sink are soiled. Ice bin at front with yellow liquid on top/side, area for coffee/shake prep is soiled. Area under condiment dispenser for tartar/mayo is soiled.
Clean, sanitize and maintain clean all food contact surfaces.
- Single service items properly stored, handled, dispensed
2 boxes of single use utensils stored on floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Single service articles not re-used
Small plastic container with labeling indicating it held pickle slices was being used to store salad mxiture.
Single Service containers are not to be re-used for other food items.
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10/20/2014 | Routine | 87 |
HACCP:Discussed flies. Provided hand washing haccp sheet
Sanitizer used is Chlorine
All frozen food itemes were frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following food items on the cold line were above 50 degrees F. Sliced tomatoes, shredded cheese, cucumber, grilled onions and swiss cheese.
Corrected by having these items discarded and denatured.
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.
- Critical: Sanitizing concentration
Sanitizer bucket concentration for the wiping clothes were at 50 ppm or less.
Corrected by making new sanitizer buckets. Do not rely on the 4 hours if the buckets are used frequently the concentration may become weak.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
- Non-food contact surfaces clean
The cabinet under the soda machine in the dinning room area is soiled. Grey bins under the register that hold condiments is soiled.
Clean and maintain clean 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.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Trash can next to the pastry oven and next to the stove over flowing.
Corrected by having an employee change the trash cans.
Garbage and rubbish shall be disposed daily or at a frequency which does not create nuisance.
- Floors properly constructed, clean, drained
The Floor of the walk in cooler is soiled with debris. The floor in the walk in cooler is not sealed.
Clean and maintain clean floors. Seal the floor
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The area between the mcflurry prep table and the wall to the left is soiled with debris.
Clean and maintain clean walls
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/15/2014 | Routine | 86 |
HACCP - Discussed temperature control of potentially hazardous foods, also talked with manager about fingernails: keep fingernails neat and trim, no fingernail polish or artificial nails permitted without wearing gloves in food production.
Sanitizer - buckets -chlorine
- 3 bay sink - quats
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following items were held at improper temperatures at the grill. Raw eggs 56 degrees F, liquid eggs 58 degrees F, egg patties 58 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 discarded product. Corrected.
- Critical: Sanitizing concentration
No sanitizer detected in sanitizer solution storing wet wiping cloths. Maintain sanitizer solution at 200-300ppm. Worker made fresh sanitizer solution at 300ppm. Corrected.
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9/11/2013 | Routine | 91 |
HACCP - Discussed temperature control of potentially hazardous foods with manager.
Sanitizer- buckets - chlorine
- 3 bay sink - quats
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Burrito mix on prep line at 62 degrees F, sausage and gravy on prep line at 124 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 discarded product. Corrected.
- In-use food dispensing utensils properly stored.
Observed scoop in ice with handle in product.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice. Worker removed scoop from ice. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of 2 door pepr table cooler and prep table freezer. Repair or replace gaskets.
- Wiping cloths clean, used properly, stored
Observed wet towels on counters.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Worker placed wet towels in sanitizing solution. Corrected.
- Food contact surfaces of equipment and utensils clean
Interior bottom shelf of grill cooler soiled. Condiment bins at front counter and drive thru soiled. Interior bottom of milk cooler soiled. Soiled diverter on ice machine. Clean and sanitize food contact surfaces. Workers cleaned and sanitized food contact surfaces. Corrected.
- Non-food contact surfaces clean
Soiled gaskets ondoor of milk cooler. Clean and sanitize non food contact surfaces. Worker cleaned and sanitized non food contact surface.
- Plumbing installed and maintained
Leaky hot water valve at mop sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Handsink at end of food preparation table soiled with debris.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean. Worker cleaned and sanitized handsink. Corrected.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Overflowing trash can in food production area next to fryers.
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
Baffles in hood at grill and fryer soiled with debris. Provide a routine cleaning.
- Lighting provided as required. Fixtures shielded
Two blown lightbulbs in walk in cooler.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations. Provide adequate lighting. Worker replaced light bulbs. Corrected.
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2/19/2013 | Routine | 82 |
HACCP - Proper handwashing proceedures Sanitizer chlorine
- In-use food dispensing utensils properly stored.
Observed scoop in ice.
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.
- Wiping cloths clean, used properly, stored
Observed wet towel on counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Condiment bins soiled. Clean and sanitize food contact surfaca
- Non-food contact surfaces clean
Heavily soiled gaskets on prep table cooler. Clean and sanitize food contact surfaces.
- Floors properly constructed, clean, drained
Soiled floor in walk in freezer. Provide a routine cleaning.
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7/31/2012 | Routine | 94 |
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