GC:
Frozen foods frozen
Sanitizer: 200 ppm (cl-)
HACCP: Education on reheating and handout
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1.) The top and bottom torn door gasket on the beverage air cooler next to the computers is torn
- Wiping cloths clean, used properly, stored
A wet sanitizing cloth was found on the counter next to the beverage air cooler without sanitizer
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
Correct by storing all wet cloths in sanitizing solution
- Food contact surfaces of equipment and utensils clean
The inside apron of the ice machine is soiled
All food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all food contact surfaces
- Storage/handling of clean equipment, utensils
Spoons were found in a container in the serving area next to the coffee machine with the food contact surface upwards
Spoons, knives and forks shall be touched only by their handles.
Correct by storing all silverware with the food contact surface facing downwards and the handles extended toward the employee
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12/11/2015 | Routine | 95 |
HACCP: Discussed and provided information on Boil Orders.
Hot foods hot, cold foods cold, frozen foods frozen.
Dish: 50ppm, Buckets: 100ppm
- Food protection during storage, prepartion, display, service, transportation
Multiple items including cherries were observed to be uncovered on bottom shelf of cook line coolers. -Keep covered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal Frappuccino dink was observed in true basement prep cooler on middle shelf. -Corrected by moving to lower shelf and though education.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seals on Bev Air Dough cooler were found to be damaged. Replace.
- Food contact surfaces of equipment and utensils clean
Ice Machine baffle and top of microwaves on cook line were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Lighting provided as required. Fixtures shielded
Unshielded bulbs in storage area in basement were observed.
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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9/3/2015 | Routine | 89 |
|HACCP: Discussed and provided information on Dented Cans. Hold any dented cans being sent back for a refund away from normal storage location to ensure cans are not used.
Hot foods hot, cold foods cold, frozen foods frozen.
Staff has not received food handler training, Section 750.570, addition of food handler training requirement under Subpart C: Personnel. All staff must receive training by next routine inspection. New staff have 30 days from hire to complete training. Information was provided.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal on True cooler in basement and seal on Bev air cooler next to cook line were found to be damaged. Replace/Repair.
- Food contact surfaces of equipment and utensils clean
Top of all three microwaves above cook line were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Handles on Danby cooler, line cooler, and true cooler in basement were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Plumbing installed and maintained
Faucets at both hand sinks located next to pepsi machines and three compartment sink were found to be leaking. Repair.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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3/24/2015 | Routine | 95 |
HACCP: Discussed and provided information on Hand Washing.
Hot foods hot, cold foods cold, frozen foods frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Lids for cooling containers were found to be cracked and broken. Replace to ensure a smooth, durable, easy to clean surface.
- Food contact surfaces of equipment and utensils clean
Ice Machine baffles were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Handles on downstairs Koch cooler, bev air cooler, and exterior of danby cooler were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
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12/9/2014 | Routine | 95 |
HACCP: Discussed providing temperature logs for the various coolers in the establishment. Ensure that there are temperature logs at minimum for the True cooler in the basement and the Pizza Prep cooler.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Note: Again discussed the importance of providing a hand wash sink for foods that are prepared in the basement. There was no food preparation downstairs at this inspection, however, when foods are being prepared, hands should be properly washed. With any potential updates or changes, or violations with regards to hand washing, a sink will need to be added to the basement room.
- Food contact surfaces designed, constructed, maintained, installed, located.
There were various 'sour cream' containers that were being reused that had broken or cracked lids.
Provide thicker plastic containers that are more durable under normal conditions.
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.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) Interior bottom portion of Perlick 3 door cooler, 2) exterior seals of the pizza dough storage cooler, 3) shelving racks in the basement ,4) the exterior of the pizza prep seals and handles.
Clean and sanitize all non food contact surfaces routinely.
- Storage/handling of clean equipment, utensils
Plates and cups were being stacked while wet.
Discussed allowing utensils and dishes to dry prior to stacking.
All equipment, tableware and utensils shall be air-dried.
- Single service articles not re-used
Various sour cream and other thin plastic containers are being reused in the establishment.
Provide thicker plastic containersfor the storage of food.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
There are leaks at the the faucets at the sink near the three compartment sink, near the middle drink dispensing area and by th pizza oven.
Repair the leaking faucet handles.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floor in the basement walk in cooler is uneven and beginning to show damage and wear.
Repair the floor of the basement walk in cooler so as to ensure it is maintained in good condition and to prevent any additional potential damage.
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.
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9/25/2014 | Routine | 92 |
HACCP: Discussed proper labeling of foods that are cooked, cooled, frozen and thawed. Provided Date Marking HACCP bulletin. If a refrigerated, ready-to-eat potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat potentially hazardous food that has been subsequently combined with additional ingredients or portions of food, the date marking shall be that of the earliest-prepared or first-prepared ingredient. Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded. Ensure that foods, when placed into the freezer are marked with the date they are placed into the freezer. Foods that are removed from the freezer shall be marked with the date they are removed from the freezer. Foods in containers or packages that do not bear a date or day shall be discarded. Foods that are appropriately marked with a date or day that exceed a temperature and time combination shall be discarded.
Note: Discussed preparation of Alfredo sauce, meat sauce, pizza sauce and ranch dressing with the Chef. The Ranch is made with buttermilk every other day and portioned. The bins these are portioned into are labeled with the date of preparation. Pizza sauce is made onsite from room temperature or cooler ingredients and cooked as needed. Meat sauce is cooked onsite and cooled utilizing an ice bath in the three compartment sink.
Provided stickers for the three compartment sink.
Note: Discussed the importance of providing a hand wash sink for foods that are prepared in the basement. There was no food preparation downstairs at this inspection, however, when foods are being prepared, hands should be properly washed. With any potential updates or changes, or violations with regards to hand washing, a sink will need to be added to the basement room.
- Food contact surfaces designed, constructed, maintained, installed, located.
Lemon cardboard box is being reused for the storage of potatoes.
Remove all cardboard boxes that do not have the original contents in them.
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.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The dish washing machine interior and exterior was soiled. Soap and rinse agent injectors were clogged.
Corrected
- Pre-flushed, scraped, soaked
There were heavily soiled dishes inside of the dish machine at the time of the inspection.
Equipment and utensils shall be pre-flushed or pre-scraped and, when necessary, pre-soaked to remove gross food particles and soil.
- Critical: Sanitizing concentration
The dish machine did not have any detectable sanitizer concentration with the test strips reading 0ppm.
Corrected
- Non-food contact surfaces clean
The handles of the coolers in the basement and the prep cooler by the ovens are soiled. The underside of the soda fountain dispenser area is soiled. The fan above the dish machine is heavily soiled.
Clean and sanitize all non food contact surfaces routinely.
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.
- Storage/handling of clean equipment, utensils
A soiled knife was found in the knife rack above the three compartment sink. The knife rack for the storage of clean/sanitized knives is soiled.
Ensure that all utensils and equipment are properly cleaned and sanitized and stored in a clean location.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Single service articles not re-used
Various sour cream and other thin plastic containers are being reused for the storage of foods.
Provide thicker reusable food grade materials for the storage of foods or utilize disposable liners for the containers.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
There is a leak at the faucets of the lavatory nearest the cook line and also by the beer keg cooler.
Repair all plumbing and faucets.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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4/15/2014 | Routine | 86 |
HACCP: Discussed changing sanitizer buckets more often during peak periods (lunch and dinner rushes) to ensure sanitizer does not become diluted. Test with test strips as often as necessary to ensure chlorine ppm is between 50-200.
Cl- sanitizer is used in the establishment.
Frozen foods were frozen.
- Critical: Sanitizing concentration
Sanitizer concentration in sanitizer bucket with wiping cloths on counter in dish machine room was at 0ppm chlorine. Sanitizer was replaced with new product and tested at 100ppm chlorine concentration.
The food-contact surfaces of all equipment and utensils shall be sanitized with a concentration of 50-200 ppm chlorine (when chlorine is used as a sanitizer).
- Non-food contact surfaces clean
1. Bottom of "F.I.F.O" freezer next to fryer is soiled. 2. Bottom of pizza prep cooler fridge is soiled. Clean and sanitize all non food contact surfaces as often as necessary to maintain clean.
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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12/13/2013 | Routine | 95 |
HACCP: Discussed proper labeling of chemicals. All bottles must have the name of the product that is inside listed on the bottle.
Sanitizer is chlorine.
All frozen foods were frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Pre-cooked sausage stored in container in bottom of Beverage air cooler near pizza prep station was at 48 degrees F. All ready to eat foods should be maintained at 41 degrees farenheit or lower.
Corrected by discarding sausage.
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.
- Food contact surfaces of equipment and utensils clean
1. Ice baffle of ice machine in kitchen soiled. 2. Food slicer next to Pepsi cooler is soiled. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
Freezer next to fryer (Marked "F.I.F.O. on front) is soiled at the bottom. Clean all non food contact surfaces as often as necessary to maintain clean.
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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9/4/2013 | Routine | 92 |
HACCP DISCUSSION: FOOD TEMPERATURE
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty tip of racks in refrigerator downstairs and in the kitchen.
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.
- Wiping cloths clean, used properly, stored
Wet towels on surfaces.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
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3/22/2013 | Routine | 97 |
HACCP DISCUSSION: DATE MARKING
- Critical: Foods properly cooled
Container of sliced tomatoes in the prep cooler was not labeled with date sliced.
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. Labeled.
- Food contact surfaces designed, constructed, maintained, installed, located.
White cutting board on kitchen prep cooler is grooved. Repair to provide smooth easily cleaned food contact surface.
- Storage/handling of clean equipment, utensils
Accumulation of soil on cup drain/holder over at the dish washing area.
Cleaned and sanitized utensils and equipment shall be stored in a clean and dry location.
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11/12/2012 | Routine | 92 |
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