GC:
Frozen foods frozen
Sanitizer: 200 ppm (cl-)
HACCP: education on toxic items and single-service containers
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Meatloaf and ham found in the true refrigerator across from the grills were found without a date or time of preparation
- Food protection during storage, prepartion, display, service, transportation
The following food were found without a lid or protection during service and storage... 1.) the bacon on top of the grill across from the waffle machines
- In-use food dispensing utensils properly stored.
1.) A bowl without a handle was found stored in the crutons in the front serving area next to the ice cream machine
- Food contact surfaces designed, constructed, maintained, installed, located.
The green and brown silverware containers next to the handsink and dish machine on the rolling cart are broken in places, worn, and heavily soiled
Food-contact surfaces shall be smooth and easily cleansable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
Correct by repairing or replacing silverware containers
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1.) The door gaskets on the true refrigerator across from the grill are torn
- Wiping cloths clean, used properly, stored
A wet wiping cloth was found stored out of sanitizing solution on the cutting board across from the fryers
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled... 1.) The countertop can opener across from the grill
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled... 1.) the pipes behind the fryers and grill
- Floors properly constructed, clean, drained
The floor behind the grill and fryers are heavily soiled
- Walls, ceilings, and attached equipment, properly constructed, clean
1.) The wall next to the handsink on the right side is missing the seal/paint on the lower part of the wall
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas shall be smooth, non-absorbent and easily cleansable.
Correct by repairing wall sealing and paint
2.) A.) The wall behind the dish machine is heavily soiled
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11/10/2015 | Routine | 83 |
HACCP - Discussed and provided written information on proper temperatures.
Sanitizer - chlorine
Frozen foods were frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Raw eggs and egg mix on prep table at 54 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.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted and peeling shelving in Victory prep table cooler.
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. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on the following mechanical refrigeration doors: Victory prep cooler, 2 door True 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.
- Non-food contact surfaces clean
Soiled gasket on door of prep cooler freezer. Can rack storing cans soiled with debris. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above cooking surfaces heavily soiled. Provide a routine cleaning.
Walls in various places in kitchen (near dish machine, pass through to wait staff) in disrepair.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Resurface or repair walls.
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9/9/2015 | Routine | 90 |
HACCP: Sanitizer Concentration. Ensure sanitizer concentration of chlorine is always between 50-200ppm. Any ppm less than 50 is not effective for sanitizing. Any ppm higher than 200 is considered toxic.
Cl- sanitizer is used in the buckets. Quats is used in the dish machine.
Frozen foods stored frozen.
- Original container, properly labeled, consumer advisory
Platter of cooked whole turkey was cooling in the walk in cooler with no date and time of preparation labeled.
Label all cooling potentially hazardous food with the date and time of preparation.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Baffles above fryers/grill are excessively soiled with accumulated grease. Clean all non food contact surfaces as often as necessary to maintain clean.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: shelves at waitress station holding clean coffee cups, black baffles inside of large ice machine, interior of Prairie Farms milk dispenser at waitress station, soda fountain nozzles at waitress station, racks hanging from ceiling in kitchen with bags of bread stored on them, interior of microwave in kitchen. 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.
- Critical: Hand washing sinks installed, located, accessible
Hand washing sink in employee clock in/dry storage room is blocked by coats. Corrected: Coats hung. Every hand washing sink installed in the establishment must be stocked and accessible for hand washing at all times. Do not block hand washing sinks.
Lavatories shall be accessible to employees at all times.
- Floors properly constructed, clean, drained
Areas of flooring beneath equipment, in corners, and around equipment wheels/legs are soiled. Clean and sanitize floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards in walk in cooler are soiled. 2) Ceiling and vents in kitchen are heavily soiled with dust. 3) Vents in restrooms are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Rooms clean, lockers provided and used, clean
Multiple personal employee belongings stored intermingled with food and/or blocking hand washing sink. Hoody found hanging off of dry storage racks in dry storage room. Coats and personal cell phone found stored on hand washing sink in employee clock-in room. Provide a place for all personal belongings.
Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other belongings.
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1/30/2015 | Routine | 89 |
HACCP - Discussed and provided written information on cooling foods and food storage.
Sanitizer - chlorine
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cooked cold sausage on prep table at 49 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. Maintain proper temperature.
Worker place product in mechanical refrigeration. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in Victory prep table cooler.
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. Repair or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doorsof Victory prep table cooler and prpe table freezer doors..
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.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Internal surfaces of all 4 microwaves soiled with food debris. Can rack in dry storage area soiled with dust and debris. Clean and sanitize non food contact surfaces.
- Floors properly constructed, clean, drained
Broken and missing floor tiles in kitchen.
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 constructed of smooth, easily cleanable, durable material. Resurface or replace missing/broken floor tiles.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above cooking surfaces heavily soiled. Dusty vents and ceiling tiles.
The inside walls and ceilings of the incinerator shall be kept clean. Provide a routine cleaning.
Chipping and peeling paint in several locations in kitchen.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Resurface walls.
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10/20/2014 | Routine | 88 |
HACCP - Discussed and provided written information on date marking.
Sanitizer - chlorine - dishmachine
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Raw eggs on counter at 57 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 rapidly coolerd eggs to 41 degrees F. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in 2 door Victory prep cooler.
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. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of 2 door True reach in cooler and prep table freezer 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.
- Wiping cloths clean, used properly, stored
Wet wiping cloth 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.
Store wet wiping cloths in sanitizer solution.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. ens soiled. Interior surfaces of microwave ovClean and sanitize food contact surface.
- Floors properly constructed, clean, drained
Flooring under eqled. uipment and in corners soi
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 constructed of smooth, easily cleanable, durable material. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls around dish storage area, hot holding area, and expiditing window soiled. Build up of dust on ceiling and vents.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable. Provide a routine cleaning.
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7/15/2014 | Routine | 87 |
HACCP - Discussed proper sanitizer solutions with worker and proper cleaning and sanitizing of food and non food contact surfaces.
Sanitizer - chlorine
Note: There will be arecheck fee assessed for all rechecks.
- Food contact surfaces designed, constructed, maintained, installed, located.
Interior shelving of prep table cooler rusted. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of True cooler. Repair or replace gaskets.
- Wiping cloths clean, used properly, stored
Observed multiple wet wiping cloths 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.
- Food contact surfaces of equipment and utensils clean
Blades of industrial can openers soiled. Interior surface of ovens soiled. Interior surface of microwave oven soiled. Interior surface of under counter food prep freezer soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Can rack heavily soiled. Bins holding condiments soiled. Soiled gaskets on doors of milk cooler. Clean and sanitize 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
Handsink next to dishwash area heavily soiled with debris. Clean and sanitize handsink. Worker cleaned and sanitized handsink. Corrected.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lids open on outside dumpsters.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Critical: Outer openings protected from insects, rodent proof
Large gap between front doors leading to outside.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Repair doors to remove gap. Recheck on or after 3/10/14.
- Walls, ceilings, and attached equipment, properly constructed, clean
Several walls with peeling paint in food preparation area.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Walls and ceiling in dishwash area heavily soiled with dust and debris. Baffles in hood heavily soiled. Provide a routine cleaning.
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2/24/2014 | Routine | 84 |
- Critical: Presence of insects/rodents. Animals prohibited
Corrected: The drain fly population seems to be eliminated or dramatically decreased. No drain flies seen at this time. Staff member stated they are using a drain cleaner enzyme in all the drains, in the corners under the 3-comp sink and at the mop sink area. Maintain this cleaning regiment.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Critical: Outer openings protected from insects, rodent proof
The manager stated the back door has been ordered and is suppose to be fixed in the next week or so. Please call me and let me know when it is fixed. If I do not hear back from you before 12/30/13, that the door has been fixed, a charged recheck will be done on or after 12/30/13.
Openings to the outside shall be tight fitting and self-closing.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
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12/9/2013 | 1st Recheck | |
Temperatures continued: milk-milkdispensor near bulk ice machine-39, cottage cheese waitress prep cooler 40
HACCP: Discussed and provided sanitizer haccp.
Sanitizer used is Chlorine
All recheck have a fee associated to them.
- Storage/handling of clean equipment, utensils
Equipment was observed to be stored in the employee restroom
Corrected upon talking to the manager this equipment is to be thrown out. Manager removed the equipment from the restroom and took to the dumpster.
Food equipment and utensils shall not be stored in toilet rooms or vestibules.
- Plumbing installed and maintained
Appears that the hand sink is leaking but seeing water dripping from the p-trap into a bucket.
Fix the leaking pipe. Recommend contacting a plumber to make sure it is fixed correctly.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Presence of insects/rodents. Animals prohibited
Observed a large number of drain flies in the following locations: under the 3-compartment sink and dish machine area, next to the mop sink where brooms and other similar items are stored(behind bread rack)
Contact your pest control operator for measures to treat for the drain flies. The manager on duty immediately started cleaning the pipes and under neat the 3-compartment sink.
A recheck will be on or after 12/9/2013.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Critical: Outer openings protected from insects, rodent proof
The back door is not tight fitting leaving about a 1/2 gap.
secure the door so that it is tight fitting and closes completely.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
A recheck will be on or after 12/9/2103
- Floors properly constructed, clean, drained
The floor was observed to be soiled in the following locations: under the steam tables, under the true coolers and prep coolers, under the dishmachine area, next to the mop sink where brooms and other equipment is stored and under the cooking equipment.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The vents and ceiling tiles in the kitchen are soiled/. 2) The wall across from the True freezers in the door way next to the step in cooler is in disrepair and not sealed.
Clean and maintain clean walls, ceilings and attached equipment. 2) Seal the wall paneling so that it is smooth, easily cleanable and non absorbent.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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11/25/2013 | Routine | 92 |
Complaint investigation with complaint reference number 13-0390
Discussed with the manager about the complaint. He stated there was a mix up in communication. New bacon was cooked after the second time the bacon was sent back. The mix up was that the waitress told the customer it was the same bacon that was sent back previously and this was not the case, new bacon was cooked.
He also stated they were busy at that time which could have lead to the miss communication.
Discussed with the manager to make sure to cook bacon to the proper temperature. At this time the bacon that was in hot holding appeared to be cooked fully and was crispy.
No violation noted during this evaluation. | 8/14/2013 | Complaint Investigation | |
HACCP: Discussed toxic item storage and pest control Sanitizer used is Chloine.
- Food contact surfaces of equipment and utensils clean
The can opener blade and piece of equipment in general is soiled.
Routinely Clean and sanitize all food contact surfaces routinely to prevent 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.
- Single service items properly stored, handled, dispensed
Single-service knives, forks and spoons where multiple directions in the bin next to the pass thru window on the kitchen side.
Discussed with the employee about arranging the utensils so the handles were one direction.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
- Floors properly constructed, clean, drained
The following areas are where the floor is soiled: Under steam table and hot holding of loose meat, under equipment in the middle of the kitchen and under the true freezers in the kitchen.
Routinely clean floors and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling and walls in the kitchen are dusty. Specific locations to focus on cleaning would be above the cook line and above the electrical boxes.
Clean and maintain clean ceilings and walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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5/29/2013 | Routine | 95 |
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