HACCP: Food protection
- Food protection during storage, prepartion, display, service, transportation
Found several items (raw salmon, custards, sausage dish, etc..) in walk in cooler stored uncovered.
Found items stored on the floor in the walk in freezer.
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
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
- Food contact surfaces designed, constructed, maintained, installed, located.
Found rusting screws on the ice machine shield in ice bin. Provide screws that will not rust to shield.
Food contact surfaces shall be easily cleanable and in good repair.
- Food contact surfaces of equipment and utensils clean
Found two cutting boards in prep area heavily stained and worn.
Found sticker residue on several plastic and stainless pans.
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 top of the oven, clean the top of the dish machine, detail top of range and splash shield, clean prep area shelves, clean shelves in dry storage area, non food contact surfaces shall be clean.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Found dumpster lid open. Corrected
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Walls, ceilings, and attached equipment, properly constructed, clean
North side of hood system is in need of cleaning.
Intake and exhaust air ducts shall be maintained to prevent the entrance of dust, dirt and other contaminating materials.
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12/10/2015 | Routine | 90 |
- Food contact surfaces designed, constructed, maintained, installed, located.
Found several cutting boards in facility stained, grooved and worn and no longer easily cleanable. Food contact surfaces shall be easily cleanable and in good repair.
- Non-food contact surfaces clean
Non food contact surface cleaning: clean the splash gaurd to the range, clean the side of the salamander, dust shelves in prep area kitchen, clean tops of the ovens in the prep kitchen, found sticker residue on sides of clean plastic and metal pans, non food contact surfaces shall be clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found no hand towels at the hand sink in the bar area. Corrected.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Critical: Presence of insects/rodents. Animals prohibited
Found excess of dead insects in light fixtures in prep kitchen area. Correct by cleaning shield tonight.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Walls, ceilings, and attached equipment, properly constructed, clean
The FRP behind the dish area spray sink and the FRP behind the three compartment sink where pot are stored has become worn and pitted and no longer easily cleanable.
Replace missing ceiling tile in the hall by the walk in cooler.
Clean dead crickets out of the light shields.
Walls and ceilings shall be easily cleanable and in good repair.
Walls and ceilings shall be clean.
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9/9/2015 | Routine | 90 |
HACCP: Provided and discussed hand washing haccp.
Sanitizer used: Dish machine high temp, Dish machine in bar chlorine. Quats for 3-comp and wiping buckets. All tested satisfactory at this time.
All frozen food was frozen.
- Original container, properly labeled, consumer advisory
Observed in two different locations where containers with white powders no labeled with their contents.
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.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed cut cherry type tomatos to be stored at room temperature located on the pantry/grill coolers.
Correected by discarding these items. If the establishment wishes they can use time as a public health control for these. Please submit a procedure to the Heatlh Department prior to implementation for approval, until such time cut tomatoes must be kept at or below 41 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.
- Food contact surfaces of equipment and utensils clean
Observed sticker residue and stickers not removed from cleaned containers at the clean side of the dish machine.
Make sure to remove sticker residue from cleaned containers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Employee women's restroom has a strong objectionable odor.
Recommend flushing floor drain, if need seek a plumber to evaluate the issue.
Toilet facilities, including vestibules, if present, shall be kept clean and in good repair and free of objectionable odors.
- Critical: Toxic items properly stored
Stainless steel chemcial stored above clean plates in the dish area.
Corrected by moving the chemical.
Store chemicals in away which they can not contaminate food, food contact surfaces or equipment.
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3/31/2015 | Routine | 85 |
HACCP = personal drinks
cl- bleach sanitizer at bar dish machine = 50ppm
quat sanitizer = 400ppm
Final rinse temperature for dish machine in kitchen = 185 degrees F
All frozen food was frozen during this inspection.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
An open personal drink was found on a clean plate at the end of the dish machine area. A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces of equipment and utensils clean
1) The blade for the large industrial can opener in the kitchen is soiled. 2) The upper interior surface of the ice machine is soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan cover on the top interior surface of the True cooler at the end of the cook line is soiled. Maintain all ceilings clean. Clean this area.
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12/8/2014 | Routine | 92 |
Temperatures continued: rice at cookline 39
- In-use food dispensing utensils properly stored.
The handle for the rice, located in the drawer cooler at the end of the cookline, was found touching/laying down on the food item. Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food. The scoop has been removed and replaced with a new.
- Food contact surfaces designed, constructed, maintained, installed, located.
The rack, located in the left door of the cooler where the lettuce is stored, is worn on the ends. Maintain all food-contact surfaces smooth, easily cleanable and in good repair. Resurface or replace this rack.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The door gasket, on the right door of the True pizza prep area cooler (in the corner of the room), is torn. 2) The gasket on the right door of the True cooler, located at the end of the cookline, is torn. Maintain all non-food contact surfaces so they are smooth, easily cleanable and in good repair. Repair/replace these gaskets.
- Food contact surfaces of equipment and utensils clean
The upper interior surface of the ice machine is beginning to form pink mold. Maintain all food-contact surfaces clean. Clean this area.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers on both the True pizza prep cooler, located in the corner of the room and the fan cover on the True cooler located at the end of the cookline, are soiled. Maintain all ceilings clean. Clean these surfaces.
- Critical: Toxic items labeled and used properly
Two spray bottles, located above the mop sink, with a pink liquid in each, were not labeled with their contents. All toxic items shall be labeled properly so they are not misused. The bottles have now been labeled.
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9/9/2014 | Routine | 88 |
Temperatures continued: Steak - drawer under the grill - 39, Soup - hot holding on the waiter side 148.
Sanitizer used: Dish machine high temp. Quats used for wiping cloth buckets and 3-comp sink.
HACCP: Discussed keeping access of hand sinks.
- Original container, properly labeled, consumer advisory
Observed no time or date on the cooling soups, meat balls or items in the walk in cooler on the speed rack.
Discussed with the manger whose stated everything was prepared this morning and reviewed proper date marking.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The chicken and onion in the pasta cooler were at 65 degrees. estimated 30 prepared packages.
Corrected by discarding the prepared packages.
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
The following items are noted to not be protected or covered: the soups cooling in the ice bath, bread on the speed rack, croutons stored near the hot holding for soups, the container of raisins in the dry storage area, food items in the pizza prep cooler near the office and the food items on the speed rack in the walk in cooler.
Corrected covering each item.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
1) The ice scoop was standing in water next to the soda machine. 2) Flour scoop was touching the product.
Corrected by removing the ice scoop from the water. The flour scoop was elevated so the handle was extended out of the flour and no longer touching it.
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.
- Single service articles not re-used
In the grill cooler there was a black dressing container being used as a scoop.
Corrected this was removed.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
The floor around the fryer is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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2/6/2014 | Routine | 88 |
HACCP - Discussed with management the possibility of designating specific areas for covered employee drinks. Discussed labeling and proper storage of toxic items also.
This routine inspection was propmpted by RFS # 13-0509. Customer became ill several hours after eating at establishment. Issue was discussed with management of establishment. Management was asked to provide HACCP procedures for food consumed. Management agreed to fax a written copy of HACCP procedures within 24 hours. Temperatures were all within proper range during this inspection. Food items were properly labeled and workers were following proper food handling practices and proper handwash procedures during observations.
- In-use food dispensing utensils properly stored.
Scoop stored with handle in cooled rice on food preparation line.
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.
- Non-food contact surfaces clean
Uppermost shelf at pizza prepartion station soiled. Clean and sanitize non food contact surface.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towel dispenser (motion sensor) at back food preparation area near soups not working (unable to access papertowels). Provide papertowels. Worker replaced batteries in dispenser. Papertowels now accessible. Corrected.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Overfilled trash in food prep area.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled.
Lids open on outside dumpster.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Critical: Toxic items properly stored
Small propane tank stored on shelf above food preraration.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles. Worker moved propane to bottom shelf. Corrected.
Sanitizer stored on shelf above food service area with plates. Worker moved sanitizer to a separate location. Corrected.
- Critical: Toxic items labeled and used properly
Spray bottle containing sanitizer solution not labeled.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law. Worker labeled spray bottle with name of contents.
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10/22/2013 | Routine | 89 |
HACCP - Discussed proper sanitizeing solution concentrations with worker.
Sanitizer - dishmachine - kitchen - heat
- dishmachine - bar - chlorine
- buckets - quats
- Food contact surfaces designed, constructed, maintained, installed, located.
Sauce cup used for dispensing food item and left in product. Provide dispensing items with handles or store dispenser out of product. Worker removed sauce cup. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on Delfield cooler by grill side. Repair or replace gasket.
- Wiping cloths clean, used properly, stored
Wet wiping cloth on counter (bread station).
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Workeplaced wet cloth in sanitizer solution. Corrected.r
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Soiled compressor fan covers in walk in cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled shelving in dry storage room. Top shelf of pizza prep station soiled. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Dust accumilation on ceiling in walk in cooler. Provide a routine cleaning.
- No Certified Manager Present
No State of Illinois certified manager present.
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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6/28/2013 | Routine | 92 |
HACCP - Discussed proper thawing methods and temperature control of potentially hazardous food with manager.
Sanitizer - buckets - Quats
- dish machine - heat
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Pork chops stored in drawer cooler at 50-56 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. Management noticed that door was not closing completely to hold temperature. Pork chops were discarded. Recheck of drawer cooler: sausage temperature 41 degrees F. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food items stored on floor of walk in freezer.
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.
Torn gaskets on doors of the following coolers:Delfield single door at end of prep line, prep cooler, pizza prep cooler. Repair or replace gaskets.
- Wiping cloths clean, used properly, stored
Wet wiping cloth on pizza prep cooler 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.
- Non-food contact surfaces clean
Wire shelving storing spices soiled. Shelving storing dry goods in storage area soiled. Shelving above pizza prep table soiled. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Shelving on main line storing clean dishes soiled.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No papertowels or hand drying device at hand sink next to mechanical refrigeration unit on cooks line.
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
Soiled baffles in hood above cooking surfaces. Provide a routine cleaning.
- Rooms clean, lockers provided and used, clean
Personal cell phone, food, and cigarettes stored in food preparation area. Workers shall utilize designated lockers for storage of personal items. Management removed personal articles. Corrected.
- Critical: Toxic items properly stored
Personal cigarette lighter stored on shelf above open prep table cooler.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles. Worker removed cigarette lighter. Corrected.
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2/13/2013 | Routine | 80 |
HACCP - Discussed professional pest control operations with worker.
Sanitizer - buckets - quats
- dish machine (main) - heat
- dish machine (bar) - chlorine
- Food protection during storage, prepartion, display, service, transportation
Observed a container of frozen fish stored on floor of walk in freezer.
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. Worker placed product in a clean container and stored on shelf. Corrected.
- Wiping cloths clean, used properly, stored
Wet wiping cloth on prep table in back kitchen.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Worker removed wet wiping cloth. Corrected.
- Food contact surfaces of equipment and utensils clean
Bottom shelving in refrigeration units at bar soiled with debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving above food prep stations at rear and front kitchen soiled. Clean and sanitize non food contact surfaces. Workers cleaned and sanitized shelving. Corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above cooking surfaces heavily soiled with debris. Provide a routine cleaning.
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11/1/2012 | Routine | 93 |
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