A re-check fee will be assessed on all re-checks. No further re-checks are needed at this time.
- Critical: Presence of insects/rodents. Animals prohibited
At routine inspection on 10/01/14 drain flies were observed in the kitchen/dishroom. A re-inspection took place on 10/17/14, a fee will be assessed. At re-inspection A reduced number of drain flies were observed. Chef said that a company has been in to apply a chemical to combat the drain flies. No further re-check is necessary at this time.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
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10/17/2014 | 1st Recheck | |
HACCP: Discussed and provided Boil Order information.
Cold foods cold, frozen foods frozen.
Note: A re-check will be conducted on or after 10/15/14. Re-check fees may apply.
- Non-food contact surfaces clean
Wire racks in both walk in coolers, Lid to sugar and flower container soiled, and drawer handles to spatulas were found to be soiled.
Clean and sanitize on a routine basis to ensure food safety.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels missing at hand sink. Replace to ensure proper hand washing and food safety.
A supply of sanitary towels shall be conveniently located near each lavatory.
- Critical: Presence of insects/rodents. Animals prohibited
Drain flies were observed in the kitchen/dishroom. A re-inspection will take place on or after 10/15/14. A fee will be assessed.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
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10/1/2014 | Routine | 93 |
HACCP.: Date marking was discussed and flyer was left with Chef Aaron.|
Complaint #14-0095 was addressed with Aaron. No molded or spoiled foods were observed at the time of inspection. Discussion of buffet foods and their re-use was discussed.
Holding times were also discussed.
- Original container, properly labeled, consumer advisory
No times on the cooked and cooled corned beef in the walk in.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food contact surfaces of equipment and utensils clean
1) Soiled chopper/food processor plastic top piece on rack.
2) Racks in walk in #1 soiled.
3) Soiled metal bowl on shelf with clean dishes.
4) Underside of top head around utensils mount of table top Kitchen AId mixer soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling in dishroom has damaged tiles and chipped and peeling paint.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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3/21/2014 | Routine | 96 |
HACCP: Proper hand washing and employee hygiene.
Dish Machine Heat Sanitizer: 180 F Quat Sanitizer: 400 ppm
- Original container, properly labeled, consumer advisory
Metal bin holding bulk breading in downstairs main catering kitchen was not labeled. Label all containers holding bulk products that have been removed from their original containers.
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
Two (2) gallon containers of milk were opened and dated 11/9/2013 and 11/12/2013 and past the 7 days permissible. Discard any ready to eat potentially hazardous foods 7 days after opening or prepared counting day of open or prepared as day 1. All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1. Corrected, discarded.
- Critical: Foods properly cooled
Pans of cooked and prepared rice and cooked steamed green beans in mobile rack in middle of kitchen and not in refrigeration were being cooled down without time of beginning of cooling process being recorded. Record time when cooling process begins to ensure proper cooling is occurring. Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- In-use food dispensing utensils properly stored.
Scoop in metal bulk bin of sugar had handle submerged in product. Ensure handle is out of product at all times when dispensing utensil is being stored in product. Consider storing scoops outside of product to ensure handle does not fall in. 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.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Opened can of soda stored on counter along side office in kitchen food prep area where food utensils are being stored. Do not eat or drink in food prep areas. Employees may have a drink with a closed tight fitting lid and stored in a designated place away from food, food prep areas, food utensils and storage. Employees must wash hands after eating or drinking and before returning to work and food handling. Employees shall consume food only in designated dining areas. A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Exterior of upstairs ice machine in hallway just outside of warming kitchen has some deterioration and rust developing just above ice machine lid creating a possibility of physical contamination of ice. Ensure all surfaces remain smooth, non-absorbant and easily cleanable, resurface or seal. Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food. 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
Top interior of ice machine in hallway just outside of warming kitchen has soil build up. Clean and sanitize as often as needed to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Storage/handling of clean equipment, utensils
1) Clean white coffee pots and carafes are being stored away dirty on metal rack in hall way next to dish room. Ensure only clean dishes are put away and that they are stored in such a manner that prevents contamination of such. 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. 2) Metal ladles in drawers under slicers are not stored with handles facing the same way. Facilities for the storage of utensils shall be used to present the handle to the employee or the consumer.
- Single service items properly stored, handled, dispensed
1) Plastic spoons, knives and forks in baskets in upstairs warming kitchen are not stored with handles facing the same way. Store single service utensils with handles facing the same way and protecting food contact surface. 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. 2) Plastic plates and pop corn tubs stored in upstairs warming kitchen were stored with food contact surface facing up and without protection from possible contaminants. Single-service articles shall be stored, 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
1) Men's bathroom in men's locker area in downstairs kitchen is not flushing. 2) Mop Sink in chemical room is clogged. Fix all plumbing to be in working order.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Toxic items properly stored
Medicine cabinet with peroxide, alcohol, and medicine is stored and not on shelf in dry storage area in front of kitchen office next to grain bars and above boxes of chex mix. Do not store any toxics, or medicines next to or near foods or food utensils. Corrected, moved medicine cabinet away from food and dry storage area.
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11/22/2013 | Routine | 77 |
Sanitarian responded to complaint of mice feces made on October 16, 2013. Upon inspection, mice droppings were found along the back wall of back dish storage area
No violation noted during this evaluation. | 10/18/2013 | Complaint Investigation | |
HACCP: Proper hand washing
Heat Sanitized Dish Machine: 180 F Quat Sanitizing: None made at time of inspection.
- Original container, properly labeled, consumer advisory
Metal bin holding bulk flour in downstairs main catering kitchen was not labeled. Label all containers holding bulk products that have been removed from their original containers.
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.
- Food contact surfaces of equipment and utensils clean
, Blade and blade guard of food slicer in main kitchen was left soiled. Clean all food contact surfaces of equipment often and 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
Metal racks in 4th floor warming kitchen walk in were soiled. Clean as often as needed to maintain clean.
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: Water source safe, hot, and cooled under pressure
Upstairs 4th floor warming kitchen hand sink by utility closet has no hot water and no pressure. Provide hot water and water pressure for proper hand washing in all hand sink fixtures.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water. Corrected, work order was placed to fix hand sink. Three other hand sinks are located nearby in limited food handling and prep area.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink stations next to entrance of 4th floor warming kitchen and by ice machine in hall were missing hand drying disposable towels. Provide hand drying towels or devices by every hand sink at all times. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each hand sink. Corrected, dispensers were filled with drying towels by staff.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walk -in Cooler walls in 4th floor warming kitchen were soiled. Clean walls as often as needed to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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7/23/2013 | Routine | 88 |
HACCP: Proper Storage of Toxic Items
Dish Machine Heat Sanitizer, Not in operation at time of inspection
Quat Sanitizing 200 ppm
- Original container, properly labeled, consumer advisory
1) Seasoning in container was snot labeled against far wall near slicer 2) Shaved chocolate in dry storage room was not labeled. Label all bulk product when removed from original container. 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. Corrected, containers were labeled.
- Food contact surfaces of equipment and utensils clean
Ladles stored in drawers underneath slicer were soiled at the food contact surfaces. Ensure all food contact surfaces remain clean and are not put away soiled.
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. Corrected, soiled ladles were removed from drawer.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand- drying towels were missing from hand washing station in far wall next to slicer. Ensure all hand sinks have soap, hand drying device or towels and a waste receptacle for used towels. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Corrected, replenished towels.
- Floors properly constructed, clean, drained
Floor behind oven/range has soil build up. Clean as often as needed to maintain clean. Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/5/2013 | Routine | 94 |
HACCP: Handwashing hot water used as sanitizing in dish machine @ 183 degrees
- Critical: Potential for cross-contamination
storage practices
- Plumbing installed and maintained
Mop sink not draining or is draining very slowly.
- Floors properly constructed, clean, drained
Floors behind ovens soiled.
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11/28/2012 | Routine | 94 |
HACCP: Maintenance of handsinks
- Non-food contact surfaces clean
Bases of blenders on prep table soiled with food debris.
- Plumbing installed and maintained
Handsink in kitchen/prep area is very slow draining.
- Floors properly constructed, clean, drained
A. Floors heavily soiled behind racks in dry goods room storage "cage".
B. Produce cooler floors soiled behind racks.
Clean and maintain clean.
- Lighting provided as required. Fixtures shielded
Walk in freezer light bulb over door is not shielded nor is it shatterproof.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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8/29/2012 | Routine | 96 |
HACCP: Running dish machine before placing dishes in it. Ensure that the final rinse temperature is 180 degrees before placing anything in it.
Quat used as sanitizer.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Rags stored in ware washing room handsink.
Handsinks must be accessible at all times.
Corrected by moving.
- Plumbing installed and maintained
2 bay sink leaking from faucet.
- Critical: Toxic items labeled and used properly
Spray bottle with green liquid stored in chemical room not labeled.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
Corrected by labeling.
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3/16/2012 | Routine | 89 |
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