HACCP: Hand washing
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Please replace dust cover to the reach in cooler by the pizza cutting area. Non food contact surfaces shall be in good repair.
- Food contact surfaces of equipment and utensils clean
Found char build up on several pizza pans and baking sheets. Remove char build up.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Plumbing installed and maintained
The flapper to the toilet in the employee rest room is not working properly.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Found build up on floors under equipment and mainly under dish machine area. Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found oil build up on the wall behind the pan oil station. Found build up on the hand area to the walk in cooler. Walls shall be clean.
- Lighting provided as required. Fixtures shielded
Replace missing end caps to the light tube in the walk in cooler right above the door.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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9/21/2015 | Routine | 93 |
HACCP: Discussed pest control. Provided hand washing haccp
Sanitizer used: Dish machine Chlorine. Wiping cloth and 3-comp sink use Quats
All frozen food is frozen.
Note: There appears to be a place where a hand sink could be installed closer to the pizza prep line to provided better accessibility to workers on the line. It is recommended to explore the idea to put a hand sink in this location.
Reviewed employee Food Handler Training completed list. (Computerized training)
- Non-food contact surfaces clean
The following non-food contact areas are soiled: rack next to the dish machine and rack under the "Finished side" of the pizza oven.
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 following locations are where the floor was observed to be soiled: under the pizza oven, around the fryer, under the dish machine, under the dry racks across from the 3-compartment sink.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The following are areas where the wall, ceilings or attached equipment were observed to be soiled: Next to the pizza oven, in the dish machine area and under the light shields through out the establishment. Under the light shields it appeared to be some kind of debris.
Clean and maintain clean all walls, ceilings and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
The Manager is waiting for his Food Sanitation Manager Certificate to be sent in the mail from IDPH. He and another manager have completed their Serve Safe Training.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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2/17/2015 | Routine | 97 |
Frozen foods frozen, hot foods hot.
Bleach sanitizer used in dish machine and in sani buckets at 200 ppm.
HACCP - Discussed time as a control for cleaning of chicken wing coater bowls.
- Critical: Hands washed, good hygienic practices (observed).
Hand washing sink across from dish area shows evidence of dumping. Paper towels in sink, white residue noted around basin.
Hand washing sinks are to be used for handwashing only.
- Floors properly constructed, clean, drained
Several areas of the flooring are rusted or have broken/cracked tiles.
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.
- No Certified Manager Present
No certifications on file for Food Safety Manager.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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8/11/2014 | Routine | 94 |
HACCP: Discussed storage of personal items in the walk in cooler. Provided Toxic chemical haccp sheet
Sanitizer used is Chlorine.
Discussed with the manager pest control. Ecolab is the pest control operator.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: The casters which the chemicals sit on under the dish machine and the top of the dish machine.
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 following are locations where the floor is soiled: the area under which the oil for fryers are kept, under/ behind the dish machine.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
Currently no certified manager at this store.
Discussed with the manager who stated he is suppose to be getting into a class the end of this month.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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5/5/2014 | Routine | 98 |
HACCP: Discussed and provide wiping cloth haccp.
Sanitizer used is Chlorine.
All frozen food is frozen.
- Non-food contact surfaces clean
The carts that the dish machine chemicals are stored on while in use are soiled.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The door to the employee restroom is not self closing.
Fix the door so that it is self closing.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: Around the wheels of the green storage racks across from the 3-comp sink, behind the fryer, under the chemical carts at the dish machine area, between the prep line cooler and McCall cooler, and between the Bread proofer and Hobart freezer.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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8/19/2013 | Routine | 96 |
HACCP: Provided Boil Order sheet Sanitizer used is Chlorine Pest Control is Eco lab.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The self closing device on the restroom was not in function.
Provide a working self closing device for all restroom doors.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
The following locations are noted to have soiled floors: under and around the dish machine area, floor of the McCall cooler on the prep line and under the Pepsi cooler.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan guards in the walk in cooler are soiled.
Clean and maintain clean all walls and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
The lights above the 3-comp sink and above the McCall cooler in the pizza prep area are not covered.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- No Certified Manager Present
Currently no certified employee working.
General manager is scheduled to take the class January 22.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
Provide documentation that a certified food service sanitation manager was scheduled to work due to temporary illness, short errands off the premises, etc.
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1/3/2013 | Routine | 95 |
HACCP: Provided Hand washing haccp Sanitizer used is Chlorine
- Critical: Sanitizing concentration
The dish machine was not sanitizing correctly. Sanitizer concentration was not present.
Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer's specifications for time and concentration for machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization.
Sanitizer concentration shall be between 50 and 100 ppm (Parts per million)
Corrected: While at the inspection a repair man was called and had the machine sanitizing correctly before I left.
- Non-food contact surfaces clean
The top of the dish machine is soiled.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The restroom door does not have a properly functioning self closing device.
Provide a properly functioning self closing device.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Lighting provided as required. Fixtures shielded
Various lights in through out the facility are not protected.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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8/7/2012 | Routine | 92 |
Complaint was received that there were roaches in the lights and on the floors.
At the time of this investigation there were dead roaches in the light shields through out the facility. The manager stated that the pest control had came last week to treat the facility. The manager stated they will have that invoice faxed over to this department. The manager believed that when pest control comes they treat the building complex.
There were no signs of dead roaches on the floors in the facility.
An employee was instructed by the manager to remove the light shields from all the lights and clean the dead roaches.
No violation noted during this evaluation. | 3/12/2012 | Complaint Investigation | |
HACCP: Discussed Handwashing Sanitizer used is Chlorine
- Food contact surfaces of equipment and utensils clean
1)The shevling inside the McCall double door cooler and in the McCall signle door cooler has food debris accumation on them.2) The fan blade guards of the cooler fans in the walk in cooler are soiled with dust.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
Clean and sanitize all food contact surface routinely to pevent accumulated soil.
- Non-food contact surfaces clean
The dish machine has accumalted soil on the top of it.
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.
Clean and maintain all non-food contact surface to be clean.
- Single service items properly stored, handled, dispensed
The personal pan boxes next to the oven are being stored with the foo conact surface up.
Single-service articles shall be handled, dispensed and displayed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
Store single-service items with the food contact surface down to prevent contamination.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The self closing device on the bathroom is not working.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
Have a tight fitting, self-closing restroom door.
- Floors properly constructed, clean, drained
The floor under the dish machine chemical buckets is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Clean and maintain clean floors.
- Lighting provided as required. Fixtures shielded
There is not light shield over the lights above the 3-compartment sink.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
Provide a light shield for the light.
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1/17/2012 | Routine | 92 |
HACCP Discussed and provided HACCP #21 wiping cloth solution.
Sanitizer used is Chl-
Unable to sign due to technical difficulties. Stylist- stopped working,.
- Non-food contact surfaces clean
The top of the dish machine is 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.
Clean and maintain clean 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
'The hand sink next to the 3-comp sink is soiled.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
Clean and maintain clean hand sinks.
- Floors properly constructed, clean, drained
The following are areas where the floor is soiled: under the fryer, under the dish machine and under pizza oven.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Clean and maintain clean floors.
- Lighting provided as required. Fixtures shielded
The light near the 3-comp sink is unshielded.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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10/17/2011 | Routine | 95 |
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