HACCP: Food handler requirements
- Non-food contact surfaces clean
Non food contact surface cleaning: found grease accumulation on door bell by cook line, found dust on lid to ice tea dispenser, found dust on top of white freezer, found lime accumulation on the side of the soda dispenser and on the counter under the soda dispenser. Non food contact surfaces shall be clean.
- Floors properly constructed, clean, drained
Found debris and build up on floors inside cabinets under soda machine area in dining room. Floors shall be clean.
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1/28/2016 | Routine | 98 |
HACCP: Handwashing Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- Original container, properly labeled, consumer advisory
Large plastic spice container with flour is not labeled with contents. Label container.
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.
Handle for flour scoop is stored with handle inside of flour in the large plastic bin in the kitchen. Correct by storing handle extended out of flour.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents in restrooms are soiled. 2) Baffles above stove/grill are soiled. 3) Vents throughout kitchen soiled. 4) Fan blades in dining are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/9/2015 | Routine | 97 |
HACCP: Handwashing Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- Potentially hazardous foods properly thawed
Large bucket of frozen meat thawing in cold water in the three compartment sink. Corrected by turning on cold, running water.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- In-use food dispensing utensils properly stored.
A bowl is being used to dispense grains/spice in the large white bin in the kitchen. A scoop with handle should be used so that handle is extended out of product. Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, or clean and dry.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents in restrooms are soiled. 2) Baffles above stove/grill are soiled. 3) Vents throughout kitchen soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/20/2015 | Routine | 96 |
HACCP: Date Marking. Ensure all foods that are cooked and prepared at the establishment are marked immediately with a date and time of preparation to ensure proper cooling takes place and to ensure product is consumed or discarded within 7 days.
- Original container, properly labeled, consumer advisory
1) Container of cooked and cooling ground beef with onions/green peppers was not labeled with time of preparation in the True glass cooler. Corrected: container was labeled. Label all cooling potentially hazardous food with the date and time of preparation. 2) Various containers of spices throughout establishment are not labeled with the common name of the product, including a white spice on the shelf next to the three compartment sink. Correct by labeling all spices taken from an original container. 3) Various squeeze bottles of liquid stored on counters throughout establishment without common name of substance labeled. Product is oil. 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: Potential for cross-contamination
storage practices
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents above clean dishes in three compartment sink room are soiled. Ceiling area above dough making table is soiled. Vents in women's restroom were soiled. Clean ceiling and all attached equipment on a routine basis to avoid contamination of product below with dust.
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2/27/2015 | Routine | 94 |
|Frozen foods frozen, hot foods hot.
Previously identified labeling violations have been corrected
No violation noted during this evaluation. | 11/17/2014 | Routine | 100 |
Frozen Foods frozen, Hot foods hot.
Bleach sanitizer used in three compartment sinks and in sani bucket.
HACCP - Discussed date marking/labeling, preparation of hummus. Written information given on date marking.
- Original container, properly labeled, consumer advisory
Containers of sauces/condiments at the make table not listed with common name of product.
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 clean
Baffles at top of grill area with are soiled.
- Plumbing installed and maintained
Leaking pipe near back door by handwashing sink. Has a bucket underneath for a catch basin.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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8/12/2014 | Routine | 97 |
HACCP: Home canned items are not allowed for use or service or sale in the facility. If these are brought in for personal use, they must be clearly labeled and separated from the food service items of the facility.
- Original container, properly labeled, consumer advisory
1) Several containers in various sizes of dry spice and goods that were not labeled with contents.
2) Containers of foods packaged for retail sale not labeled properly.
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.
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 designed, constructed, maintained, installed, located.
1)•Container holding dry flour at dough area was busted completely through at the bottom.
2) Glass jars that previously held commercially made products being reused to hold new food items
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
Reuse of glass containers is prohibited.
- Food contact surfaces of equipment and utensils clean
1) Top of scale to weigh dough was soiled after setting dough directly on surface.
2) Front plate of the wall mount fry cutting base is soiled.
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
1) Blender base, mixer and top of sugar lid all on lower shelf of wood table by oven soiled.
2) Small containers of dry spices on the top rack near the corner across from dough mixer soiled.
3) White and black "baskets" holding clean utensils on the rack by the 3 bay sink are soiled.
4) Lower shelf of table holding the microwave soiled.
5) Fronts of 2 door prep cooler soiled and sides of reach ins are soiled in areas where hands contact.
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
Large carry out bags under the counter top hold hold unit are soiled.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Backflow device at mopsink is continually leaking once turned on. Repair to eliminate leak and ensure backflow device is functioning properly.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
1) Flooring is soiled behind the grill and fryers along the back wall.
2) Flooring in corner under the 3 bay soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/19/2014 | Routine | 91 |
HACCP: If time control only is used for potentially hazardous foods. these foods must be disposed of after a maximum of 4 hours.
- Original container, properly labeled, consumer advisory
Labeling on the products for retail sale is not sufficient. List name ands complete address of facility and net weight of product on label as well as the ingredients.
- Food contact surfaces designed, constructed, maintained, installed, located.
Strainer used in bread area had mesh torn away from the main metal ring leaving loose wire exposed.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
* This article was thrown away*
- Food contact surfaces of equipment and utensils clean
1) Wall mount potato cutter grate was soiled.
2) Bread paddles stored under the oven were soiled on the metal surfaces.
The food-contact surfaces of all cooking equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
1) Tops of the round metal paper towel dispensers at tables are soiled.\•2) Sides of the doors to the prep cooler, MCII reach in and double door glass cooler were soiled - mostly where hands contact. , 3) Seam between the low table and the deep fryer soiled.
4) Piping along the wall behind the flat grill heavily soiled with grease. 5) Underside of flat grill soiled with a grease build up.
6) Dough mixer soiled on accessory areas like legs, base front and cord.7) Underside of the shelf above the hot holding unit soiled from splatter. 8) The baffles on the vent hood and lower part of vent hood on the left 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.
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11/13/2013 | Routine | 94 |
HAC|CP: Keep accessory equipment such as fans, ac units, phones, etc clean and sanitary as well.
- Original container, properly labeled, consumer advisory
Frozen thawed chicken in reach in cooler not properly labeled with date of preparation.
Several plastic bins with dry goods and a glass jar with spices not labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common name of the food and the date of thawing.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
No date marking on the Tzatziki sauce (2 open) or the mozzarella cheeses in the prep cooler.
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 and the maximum life of the product is 7 days.
* items labeled*
- In-use food dispensing utensils properly stored.
Scoops with handles down in flour and grain.
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.
*scoops removed*
- Plumbing installed and maintained
Mopsink faucet is leaking. Repair to eliminate.
- Floors properly constructed, clean, drained
Flooring along baseboard/coving has some debris building up - esp behind 3 bay and cooking equipment.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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6/19/2013 | Routine | 91 |
HAC|CP: Home canned goods are not allowed to be used in the facility. If these items are for personal use, they must be separated from facility items, clearly labeled and only held in limited amounts on site.
- Original container, properly labeled, consumer advisory
1) Cooked and cooled items (cabbage rolls etc.) in 2 door reach in not properly labeled with time.
2) No ingredient labeling on the 1/4 lb and 1/2 lb containers of hummus.
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
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Bulk cheeses in bags not date marked.
Date marking is different than labeling. Foods that are required to be date marked have a maximum of a seven day life. Foods required to be date marked that are not can be disposed of.
Follow the date marking HACCP posted near cooler.
- Critical: Hot food at proper temperatures
Falafel in pans near stove not at proper temperature and not labeled with a 4 hour hold time.
Temperatures were 119 degrees and 104 degrees.
If time only is used as a control, the foods must be labeled with a 4 hour maximum hold time and then discarded if not consumed or used within the 4 hours.
*falafel was labeled.
- Non-food contact surfaces clean
1) Lower shelves under the cooking equipment and under the microwave soiled - especially around the dividing poles.
2) Cutter mounted on wall soiled.
3) Shelf above prep cooler soiled.
4) Sides and tops of some of the coolers, freezer and other equipment soiled.
5) Tops of the blue bins in the dough area heavy with flour residue.
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
Paper boats, paper bags and cardboard rounds on shelves not protected from food debris and pother contaminants.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Floors properly constructed, clean, drained
Flooring under the cooking equipment, shelving and around legs and supports heavily soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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1/29/2013 | Routine | 91 |
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