HACCP: Provided hand washing haccp
Sanitizer used is Chlorine
All frozen food frozen. (Pizza only)
No other food present or served.
- Food contact surfaces of equipment and utensils clean
Observed the following food contact surfaces to be soiled: ledges of the door tracks to the beer coolers, racks of the pizza oven and the soda gun nozzles.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
The floor under the hand sink in the back room is soiled.
- Walls, ceilings, and attached equipment, properly constructed, clean
The area where the wall meets the mop sink is no longer sealed.
Seal this gap.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
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7/15/2015 | Routine | 96 |
HACCP: Discussed proper hand washing. Provided HACCP bulletin.
Frozen foods are frozen.
Food from the neighboring Grandpa Johns Rib shack is brought over for meals, the mop sink and ice machine room are a shared space.
Chlorine bleach is the sanitizer used in the establishment.
- Food contact surfaces designed, constructed, maintained, installed, located.
The lid to the pizza freezer is in disrepair.
Repair or replace the freezer lid.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The wood shelving and back boards at the bar/catwalk and shelving with liquor is not sealed or painted.
Seal, paint or otherwise ensure that the wood is smooth, easily cleanable and nonabsorbent.
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 black soda gun holsters are heavily soiled. The baffle of the ice machine that is shared with Elliots/Grandpa Johns is heavily soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Single service items properly stored, handled, dispensed
Paper towel rolls were found stored on the floor in the shared room.
Elevate all single service articles to protect from potential contamination.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall in the shared mop sink room is in disrepair with the wall FRP warping and buckling.
Repair all walls.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are many unused excess articles in the side freezer room .
Remove all unneeded articles.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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8/19/2014 | Routine | 92 |
HACCP: Discussed hand washing. Sanitizer used is Chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The cabinets under the bar where supplies are being stored are exposed wood.
Resurface the cabinets so they are non-absorbant.
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.
- Non-food contact surfaces clean
The beer cooler door tracks are soiled.
Clean and maintain clean 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.
- Critical: Toxic items properly stored
Cans of Raid being stored with cleaning supplies under the 3-compartment sink.
Corrected by the bar tender moving the cans to a different locations separate from the cleaning supplies.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents.
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8/22/2013 | Routine | 93 |
HACCP: Discussed hand washing.
Sanitizer used is Chlorine.
Currently the only food items made are pizza and alcohol drinks.
The manager stated they are thinking about installing a table top frier. This may move your current license risk category from a risk 3 to a risk 2. The fryer would be located at the bar where currently there is no functional hand sink.
- Non-food contact surfaces clean
The beer cooler door tracks are soiled.
Clean and maintain clean 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.
- Plumbing installed and maintained
The 3-compartment sink is leaking.
Repair the leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
The hand sink was blocked with dirty rags and a dirty bucket. The hand sink at the bar is not funtioning. Provide a functioning hand sink at the next inspection.
Keep hand sinks accessable at all time. Do not block the hand sink.
Lavatories shall be accessible to employees at all times.
Corrected: Towels were removed and the bucket was removed.
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3/22/2012 | Routine | 94 |
This is a consultation to determine if the facility has been completed. The owner is continuing to remodel the bar area. The facility does utilize and have a menu for Grandpa John's Rib Shack which is next door to the facility. The inspection reports denotes those items which need to be corrected. The facility works in conjunction with the GJRS and has a buzzer system that allows for them to pick up foods through the side door which are then handed to the waitress for "delivery" next door. Equipment being shared is the ice machine, the outdoor dumpster and the food baskets that are brought back when foods are done being eaten.
This facility is still under ownership of Fred/Big Bad Wolf Inc and will continue to be until otherwise determined.
Please contact our office once the facility has been completely remodeled.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Completely finish the sealing of the counter tops and sides of the bar. Repaint , seal or treat the wood.
- Single service items properly stored, handled, dispensed
Shelving at the bar area does not allow for straws to be elevated or protected
- Plumbing installed and maintained
The plumbing is almost completed, however, it is imperative that there be plumbing and access to the hand wash sink for the bar.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floors are not completely finished.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls, door jambs and counters and dance/bar area are not completed. The walls are also not sealed.
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 smooth, non-absorbent and easily cleanable.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are a large amount of personal items and unnecessary articles present next to the bar at the facility and in the side incinerator storage room.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
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10/18/2011 | Consultation | |
HACCP = plumbing maintenance cl- bleach sanitizer in three-compartment sink = 50ppm
- Plumbing installed and maintained
A strong leak is present under the hand sink located next to the three-compartment sink in the bar area. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. A piece has been ordered to repair the leak.
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5/27/2011 | Routine | 99 |
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