. Spoke to Frank (owner) about the nature of the complaint. He stated that he had not received any complaints. Complaint was about employee sampling ice cream with single service spoon and wiping off the same spoon and reusing. I told Frank to review sampling proceedure with all employees. Frank asked for time frame for when this incident occured so he could review security footage. I told Frank that I would have to email that info to him later today.
Thank you for your cooperation.
No violation noted during this evaluation. | 12/9/2015 | Complaint Investigation | |
HACCP: Food handler training
- Original container, properly labeled, consumer advisory
Found items prepackaged in display coolers in front of service counter without proper labels.
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
- Non-food contact surfaces clean
Non food contact surface cleaning: make sure to remove all marker residue from ice cream containers, clean casters to the make tables on the cooks line, please detail the outside of the dish machine. Non food contact surfaces shall be clean.
- Floors properly constructed, clean, drained
Please clean the floor wall junction under the self serve soda area. Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Please clean the wall behind the dish machine, please clean the cow behind the self serve beverage station, and plese dust the shelf where the soda pre mix valves are, Walls and cielings shall be clean.
- Critical: Toxic items properly stored
Found raid and insect spray stored with cleaner products by the ice cream room. Corrected and moved to the office.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents.
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11/24/2015 | Routine | 91 |
Spoke to Frank (owner) about the nature of the complaint. He stated that he had not received any complaints. Items involved in complaint: Grilled chicken, lettuce, french fries. Flow of food: Chicken is received raw stored bulk in walk in cooler(40*F) then transfered in bulk pan to the make table (36*F), placed on top of make table (38*F), cooked on flat grill to 165*F and then served, Chicken is from Koch Farms ref#JO72A. Lettuce is stored in walk in cooler (40*F) and then washed before palcing it on the make line. Lettuce is purchased from grecco and waugh. French fries are made daily. potatoes are washed and sliced in house, blached and then cooled in walk in cooler. Once cooled they are brought up to fry station and fried per order. Potatoes are idaho potatoes
Found dish machine sanitizing at 50 ppm.
No ill employees in the last week.
No hygiene issues noted at time of inspection.
Please provide quat test strips for quat sanitizer that is used food and non food contact surfaces.
Thank you for your cooperation.
No violation noted during this evaluation. | 10/8/2015 | Complaint Investigation | |
HACCP Reviewed proper raw meat food storage.
Quat sanitizing bucket concentration: 200 ppm
Frozen foods are frozen.
Chemical dish machine is utilized.
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Handle of ice scoop in small ice bin and handle of coffee scoops in coffee binds were found with handles buried in food.
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 clean
Exterior surface of ice cream cooler located in ice-cream making room is soiled.
Wash and clean all exterior surfaces of cooler.
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.
- No Certified Manager Present
Current FSSMC certificate not present in the establishment during time of inspection.
Provide valid FSSMC certificate at next inspection.
Certification shall be achieved by successfully completing a Department approved course and monitored examination offered by a testing organization in compliance with the criteria in the IDPH food service code.
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9/14/2015 | Routine | 94 |
HACCP Repair weather stripping on side screen door to minimize the chance of pest and rodents.
Quat sanitizing bucket concentration: 200 ppm
Chemical dish machine is utilized.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Bin of flour not labeled.
Clearly label bin.
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.
- Food protection during storage, prepartion, display, service, transportation
Bag of onions and boxes of food found stored on the floor in the walk-in cooler and walk-in freezer.
Store all containers of food 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
- In-use food dispensing utensils properly stored.
Handle of ice scoop and handle of flour scoop found with handles buried.
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.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Critical: Toxic items labeled and used properly
Spray bottle of sanitizer not labeled.
Clearly label spray bottle. Corrected
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4/29/2015 | Routine | 91 |
HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - chlorine
Frozen foods were frozen.
- Non-food contact surfaces clean
Soiled gaskets on doors of the following: food preparation table coolers, Kelvinator freezer. outer surfaces of doors on 2 door freezer soiled. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Dust on wall above middle food preparation table.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
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11/21/2014 | Routine | 98 |
HACCP - Discussed and provided written information on datemarking Sanitizer - chlorine
- In-use food dispensing utensils properly stored.
Scoop 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. Clean and sanitize scoop and store with handle out of ice.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on doors of True prep table cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gaskets.
- Critical: Sanitizing concentration
No sanitizer detected in dishmachine. Maintain sanitizer solution concentration at 50-100ppm. Worker replaced sanitizer . Sanitizer solution 100ppm. Corrected.
- Non-food contact surfaces clean
Doors and handles of ice cream freezers soiled. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall in cook's area soiled with debris.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routin cleaning.
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8/20/2014 | Routine | 92 |
HACCP - Provided written information on proper boil order procedures. Sanitizer - chlorine
- Food contact surfaces designed, constructed, maintained, installed, located.
Lids on food preparation cooler across from grill made of foam board with edges covered in foil or foil tape material.
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.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods. Replace lids.
- Food contact surfaces of equipment and utensils clean
Interior surface of microwave oven soiled. Bottom interior surface of toppings cooler soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of Master Bilt 2 door freezer, all three food preparation coolers. Bins storing lids and sauce cups for ketchup and mustard soiled. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Utensils in drawers at food preparation station by ovens stored multidirectional.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer. Store utensils with handles in same direction.
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3/31/2014 | Routine | 94 |
HACCP: Monitor the cooling of meats to ensure it will reach proper temperatures during cool down process. Reducing size and/or volume will help aid in the speed of the cooling process.-
- Original container, properly labeled, consumer advisory
1) Several mixed dry spices in containers not labeled with contents.
2) Cooked and cooling chicken in the walk in not TIME labeled.
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Label all cooling potentially hazardous food with the date and time of preparation.
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
1) Fronts and sides and areas under and around the handles on the doors of the prep coolers on line
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No trash can available immediately at the handsink closest to the mopsink and dish area.
No covered trash cans in rest rooms.
Easily cleanable waste receptacles shall be conveniently located at the hand washing facilities if disposable towels are used.
Easily cleanable covered waste receptacles shall be located in the restrooms.
- Floors properly constructed, clean, drained
Flooring between the prep coolers, under the shake area, and along the base board of the entire wall across from dish machine is soiled
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/5/2013 | Routine | 95 |
HACCP: Maintain Quat sanitizer at a constant effective level or range per manufacturer direction.
- Thermometers provided and conspicuously placed
BroA numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food protection during storage, prepartion, display, service, transportation
B_ox of food on floor in freezer - boxes of food on floor ( one opened) in walk in cooler.
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
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Trash cans in restrooms have no covers.
Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
- Food contact surfaces of equipment and utensils clean
White plastic shallow tub under shelf in prep area soiled.
Platter and pizza screen on lower shelf on cookline soiled.
Interior of microwave soiled with splatter.
Onion chopper soiled along cutting surface.
The food-contact surfaces of all cooking equipment and utensils shall be kept free of accumulated soil.
- Non-food contact surfaces clean
The following surfaces are soiled: high chairs with loose food debris, back and braces of the wall mount chopper on the table top and on the wall, both drawer fronts at the prep area across from the Blodgett oven, top of the Alto Sham, inside of the nacho cheese unit, lowest shelf under the hot passthru area, sides and tops of the prep cooler doors where hands touch, underside of the lid to the hot caramel, exterior surfaces of both kettles, black cart and top of Silver King and sides of doors to Master Built freezer in ice cream room.
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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6/13/2013 | Routine | 93 |
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