Temperatures continued: Hostess station coolers @ 45 degrees.
Sanitizer solution Quat sanitizer at 200ppm.
Frozen foods frozen.
HACCP: Discussed protection of foods during storage.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Found Cottage Cheese @ 45 degrees, Water for celery @ 47. Salad bar is put out at 10:30am and is broken down at 2:00pm. Items were removed and salad bar closed. Please adjust cooler to a lower temperatue so all foods hold at 41 degrees or below.
Corrected by removing food from salad bar.
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 protection during storage, prepartion, display, service, transportation
A.) Found mashed potatos uncovered in walk in cooler.
B.) Found soy broth uncovered in walk in cooler.
Corrected by covering with lids.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
-Found prep table cutting board with deep groves. Please replace or resurface the cutting boards when they become worn.
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.
- Food contact surfaces of equipment and utensils clean
Found inside of ice machine to have an accumulation of buildup.
Please wash, rinse, and sanitize all food contact surfaces on a routine basis.
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
A.)Food Gio Ray food warmer with an accumulation of dust on top. B.) Found Randelle tuneve pizza dough cooler with an accumulation of dust on top.
C.) Found an accumulation of dust on the top of the pizza oven. D. ) Found drying racks throughout the establishment with an accumulation of dust.
E) Found a build up of oil on the drying rack found in the dry storage area. F.) Found the bottom of beer glass cooler located in the bar area is soiled.
Please clean alll non-food contact surfaces on a routine basis to prevent the accumulation of build up.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
A.) Found an accumulation of dust on vents located in the men's and women's restroom.
B.) Hood above stove in kitchen is heavily soiled.
C.) Caulking located in dish area is soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Found light located in dry storage area in disrepair. Please make sure all lights in dry storage area is in working condition.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 20 foot-candles of light in utensil and equipment storage areas and in lavatory and toilet areas.
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11/9/2015 | Routine | 86 |
HACCP: Pest protection.
- Food protection during storage, prepartion, display, service, transportation
-Found ice cream pie not covered in expo area reach in . Found mashed potato pots not covered in the walk in cooler. Found cookies at buffet not under sneeze gaurd.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found paint chipping off the shelves in the reach in freezer at expo area, found metal shelf rusted in dry storage. Found rusted shelf under prep table by the dry storage area. Non food contact surfaces shall be easily cleanable and in good repair.
- Food contact surfaces of equipment and utensils clean
Found build up on the soda gun at the bar.
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
Non food contact surface cleaning: Dust the wall fan at double door enterance to kitchen, dust in between the cooler and freezer at salad make / expo area, clean the floor of the beer chest cooler at the bar, non food contact surfaces shall be clean.
- Plumbing installed and maintained
Found hot water faucet nob at the cook line hand sink with a small leak. Found lime accumulation on several faucet in facility kitchen and bar area.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found no towels in the towel dispenser at the hand sink in the dish area. Towels were stored on the clean dish side shelf. Corrected and spoke to manager.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
The floor to the walk in cooler is rusted and no longer easily cleanable.
Floors of garbage or refuse storage rooms, shall be constructed of easily cleanable, non-absorbent material.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found the caulk line to the dish area spray side black with mildew.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Clean and soiled linen segregated and properly stored.
Found dirty wiping towels stored in the third compartment to the bar 3 comp sink. Corrected.
Soiled clothes and linens shall be stored in non-absorbent containers or washable laundry bags until removed for laundering.
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7/27/2015 | Routine | 88 |
HACCP: Cool down documentation discussed.
Date labeling hand out left at facility.
NOTE
- Foods handled with minimal manual contact
Found 2oz portion cup being used to dispense blue cheese crumbles. Correceted and spoke to employees. Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- Non-food contact surfaces clean
Non food contact surface cleaning: dust the shelf next to the soda post mix area by the compressors, delime plumbing fixtures with lime accumulation, remove and replace black caulk line behind the dish area spray hose, dust shelf area by espresso machine, clean food debris off the rollers to the pizza oven, clean as needed. Non food contact surfaces shall be clean.
- Single service items properly stored, handled, dispensed
Found pizza boxes on the floor in the back storage area. Corrected. Single service items must be stored at least 6 inches off the floor.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found paper towel dispenser at dish area hand sink not being used due to location making it difficult to refill towels. Facility is currently using roll of disposible towels on dish shelf. Relocate towel dispenser so that it is easy to use. Dispenser will help to protect clean towels and protect dishes drying from drips of water off hands.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Floors properly constructed, clean, drained
The floor in the walk in cooler has become rusted and no longer easily cleanable. Floors shall be easily cleanable.
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3/11/2015 | Routine | 93 |
HACCP: Discussed and provided information on Boil Orders.
Hot foods hot, cold foods cold, frozen foods frozen.
- Wiping cloths clean, used properly, stored
Wet clothes found in dish area.
Cloths used for wiping food spills on tableware, such as plates or bowls being served to the consumer, shall be clean, dry.
- Food contact surfaces of equipment and utensils clean
Bottom of dessert cooler, interior of microwave, and mixing bowl were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Multiple equipment handles on cooking line were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
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11/19/2014 | Routine | 96 |
Frozen foods frozen, hot foods hot.
Quat sanitizer at 100 ppm in sani buckets and in 3 comp sink.
HACCP - Discussed date marking and time/temperature control.
- Critical: Foods properly cooled
The following potentially hazardous foods were not marked with dates of opening: Cooked chicken in walk in cooler, open gallon of milk in refrigerator, lunchmeats in salad/sandwich area. Corrected by: Employee date marked items.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in 2 door stainless steel refrigerator and side of ice machine both rusty with exterior surface coming off.
Food container covers shall be impervious and nonabsorbent.
- Storage/handling of clean equipment, utensils
Plates in dining area for breakfast buffet are held with food contact surface up.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- No Certified Manager Present
No FSSM present at current time.
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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9/16/2014 | Routine | 92 |
HACCP: Provided Cooking temperature haccp sheet. Discussed prep temperatures
Sanitizer used: Quats for wiping cloths and 3-compartment sink. Dish machine uses Chlorine
All frozen food was frozen.
- Original container, properly labeled, consumer advisory
There were eggs in the breakfast cooler which did not bare a date or time of cooling.
Corrected by an employee labeling the eggs.
Label all cooling potentially hazardous food with the date and time of preparation.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The racks of the True cooler near the salad prep are rusted and have a chipping coating.
Resurface or replace these racks so they are smooth, easily cleanable and free of rust and chipping coating.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: The upper interior of the microwave near the soup hot holding unit and the soda gun nozzles.
Routine clean and sanitize all food contact surfaces.
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
The following non-food contact surfaces are soiled: Fan guards in the walk in cooler and door ledges of the glasses cooler at the bar.
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.
- Storage/handling of clean equipment, utensils
Scoops, spatulas, tongs and other utensils were being stored multiple directions in a bus tub at the breakfast area.
Arrange these so that the handles are all the same direction and presented to the employee with the handle to them.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Floors properly constructed, clean, drained
The following are locations where the floor is soiled: Under the chemical buckets and behind them in the dish machine area, long the base boards under the dish machine & 3-compartment sink, behind the ice machine, under the soda syrup rack.
Clean and maintain clean floors. Focus on cleaning along the base boards
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/27/2014 | Routine | 93 |
HACCP Discussed storage of wiping cloths. Quat sanitizing bucket concentration: 200 ppm.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food found stored on ground in walk in cooler and walk on freezer.
Store boxes of food a minimum of six inches above the ground to protect against contamination, dirt, and splash.
- Food contact surfaces of equipment and utensils clean
Interior of bread warmer soiled with food debris.
Routinely wash, rinse, and sanitize bread warmer.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
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11/15/2013 | Routine | 96 |
HACCP: Food protection and storing off of the ground. QUAT Sanitizing: 200 ppm
- Food contact surfaces of equipment and utensils clean
Interior lip of ice machine had slight mold build up. Clean as often as needed to maintain clean. •
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
Various non-food contact surfaces throughout kitchen and storage areas exhibited slight soil build up. The following are the most prevalent examples: Food pick up window in front of main cook line, Exterior of pizza oven, Green racks throughout establishment holding food and clean utensils. Clean all non food contract surfaces as often as needed to prevent dust and soil build up.
- Single service items properly stored, handled, dispensed
Single service to-go containers on table next to entrance in front foyer are stored with food contact surface facing up. Store inverted to protect food contact surface. 7
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.
- Plumbing installed and maintained
Hand sink in corner by pizza oven is draining very slowly. Ensure all obstruction are removed from drain for proper draining. Ensure it is NOT BEING USED AS DUMP SINK.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
- Floors properly constructed, clean, drained
Walk in refrigerator floors in corners and hard to reach areas have debris and some soil build up. Ensure all hard to reach areas, under and behind equipment is cleaned as often as ended to maintain clean. Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Ceilings in the following areas had excessive dust build up: Breakfast Area in front, Main cook line exterior vent hood 2) Wall around soda machine in server salad prep area had soil build up. 3) Wall with UV light at end of cook line 4) Wall face plate for internet/network connection was dislodged above bread warmer in front of pizza oven. 5) Walk in refrigerator vent has excessive dust build up. Clean all walls and ceilings as often as needed to maintain clean. Fix face plate on wall. Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Intake and exhaust air ducts shall be maintained to prevent the entrance of dust, dirt and other contaminating materials. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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7/3/2013 | Routine | 93 |
HACCP: Discussed date marking. Provide date marking haccp
Sanitizer used Chlorine dish machine. Quat for wiping cloth buckets
All frozen food is frozen
- Non-food contact surfaces clean
The ledges of the beer coolers at the bar are soiled in the corners.
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 areas are where the floor is soiled: under the syrup storage racks in the back and under the 3-compartment sink in the dish washing area.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/3/2013 | Routine | 98 |
HACCP: No gum chewing in kitchen cl- used as sanitizer in dish machine @ 100ppm
- Critical: Hands washed, good hygienic practices (observed).
Breakfast area handsink used as a dumpsink.
- Floors properly constructed, clean, drained
Floors around edges of kitchen soiled and around and between equipment.
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11/30/2012 | Routine | 94 |
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