AD ASTRA BOOKS & COFFEE 141 N SANTA FE AVE. INSPECTION OCTOBER 7TH. THREE PRIORITY VIOLATIONS.
P – FOOD shall be obtained from sources that comply with LAW. [“Stan and Jan’s” jelly stored inside Emerson Reach in Cooler (RIC)
used for customers per PIC Corrected on Site (COS) Removed from use]
P – PHF/TCS Cold Holding – POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall
be maintained at 5°C (41°F) or less. [Gouda cheese 49.1 and cream cheese spread 53.1 inside Sanyo RIC 40.3 COS Voluntary destruction
of chicken lunchmeat due in RIC for more than 4 hours, cream cheese spread in RIC less than 4 hours and moved to 2 door RIC
to quick chill]
P – RTE PHF/TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS
FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for
more than 24 hours shall be discarded if it is held at a temperature of 5°C (41°F) or less for more than 7 days, with the day of
preparation counted as Day 1. [Open container of hummus dated 9-30 made COS Voluntary destruction]
AFC SUSHI @ DILLONS 2350 PLANET AVE. INSPECTION OCTOBER 8TH. NO PRIORITY VIOLATIONS.
CASEY’S GENERAL STORE 500 N OHIO. INSPECTION OCTOBER 8TH. TWO PRIORITY VIOLATIONS.
P – FOOD shall be safe, UNADULTERATED, and honestly presented. [Open packages of ham and turkey slices inside WIC without date
marking Corrected on Site (COS) Voluntary destruction due to unknown date of opening].
P – Materials that are used in the construction of UTENSILS and FOOD- CONTACT SURFACES OF EQUIPMENT may not allow the migration of
deleterious substances or impart colors, odors, or tastes to FOOD. [Cake donut mix stored in non food grade tote type container Corrected
on Site (COS) Moved to food grade bag].
CLOUD 9 EATERY 211 W. CLOUD. INSPECTION OCTOBER 2ND. NO PRIORITY VIOLATIONS.
CORKIE’S DINER 145 A S. SANTA FE. INSPECTION OCTOBER 7TH. FIVE PRIORITY VIOLATIONS>
P – Wash Hands (Gloves) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-
301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS,
and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and before donning gloves for working with FOOD
[Employee doned gloves without washing hands, then returning to food prep COS Instructed to wash hands and reglove].
P – FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation,
holding, and display from raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or
MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables
[Raw sausage patties stored above lettuce leaves inside east Frigidaire Reach in Cooler (RIC) COS Moved sausage to
bottom shelf].
P – PHF/TCS Cold Holding – POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall
be maintained at 5°C (41°F) or less. [Sliced tomatoes 48 degrees F stored in ice bath COS Cut only two hours ago, added more ice to ice bath]
P – RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY
HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD
ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the
FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5°C (41°F) or less for a maximum of
7 days, with the day of preparation counted as Day 1. [No date on french toast egg mix made yesterday COS Dated 10/6-10/12].
P – Materials that are used in the construction of UTENSILS and FOOD- CONTACT SURFACES OF EQUIPMENT may not allow the migration of
deleterious substances or impart colors, odors, or tastes to FOOD. [Using trash bag to cover cinnnamon rolls COS Removed trash bag and
covered with plastic wrap]
MAGGIE MAE’S 409 S BROADWAY. INSPECTION OCTOBER 7TH. ONE PRIORITY VIOLATION.
P – PHF/TCS Cold Holding – POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall
be maintained at 5°C (41°F) or less. [Bagged cut lettuce 48.0 and Taco meat 48.8 degrees F inside
stainless steel Frigidaire Reach in Cooler (RIC) since last night per PIC Corrected on Site (COS) Voluntary destruction]
SACRED HEART HIGH 234 EAST CLOUD. INSPECTION OCTOBER 8TH. NO PRIORITY VIOLATIONS.
SCHLOTZSKYS DELI 2480 S 9TH ST. INSPECTION OCTOBER 7TH ONE PRIORITY VIOLATION.
P – PHF/TCS Cold Holding – POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall
be maintained at 5°C (41°F) or less. [Cooked vegetables 47.5 degrees F inside Pizza make table 42.4 for approximatley one hour per PIC Corrected on Site (COS)
Moved to another make table called for service on make table and rearranged to not block circulation]
TACO JOHN’S 303 S SANTA FE AVE. INSPECTION OCTOBER 8TH. ONE PRIORITY VIOLATION.
P – FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such
as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. [Employee handling cooked taco shells with bare hands Corrected
on Site (COS) Disposed of shells and instructed to wash and glove ].
VETERAN OF FOREIGN WARS 1108 W CRAWFORD. INSPECTION OCTOBER 8TH. THREE PRIORITY VIOLATIONS.
P – FOOD shall be safe, UNADULTERATED, and honestly presented. [Mashed potatoes inside True RIC not date marked when prepared and
prepartion date unknown COS Voluntary destruction]
P – FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation,
holding, and display from Cooked READY-TO-EAT FOOD. [Raw shell eggs stored above candy bars inside True Reach in
Cooler (RIC) Corrected on Site (COS) Moved eggs to bottom shelf].
P – RTE PHF/TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS
FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for
more than 24 hours shall be discarded if it is held at a temperature of 5°C (41°F) or less for more than 7 days, with the day of
preparation counted as Day 1. [Chili date marked 9/29 prepared and Ham slices marked 9/19 COS Voluntary destruction of chili and per PIC Ham put in freezer
on 9/19 and removed from freezer on 10-7. Redated ham slices 10/7-10/12]