HACCP: Discussed routine cleaning and defrosting of freezers to ensure they are functioning.
Kitchen is not being used still. The establishment was in the process of leasing the kitchen out, however, that is not happening currently.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used.
- Food contact surfaces designed, constructed, maintained, installed, located.
Clean cups/shot glasses stored on paper towels.
Corrected
- Food contact surfaces of equipment and utensils clean
The pizza ovens are soiled. The interior of the beer coolers are soiled.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The exterior and tracks of the beer coolers and the handles and fronts of the coolers are soiled.
Clean and sanitize all non food contact surfaces routinely.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There is no waste receptacles in the men's restroom. There was no soap or paper towels at the bar hand sink.
Provide a waste receptacle or bucket for paper towels and soap and paper towels.
Corrected
- Critical: Outer openings protected from insects, rodent proof
The front door does not have a functioning self closing mechanism.
Corrected
- Floors properly constructed, clean, drained
Floors under coolers and behind them at the bar area are soiled. Steps/stair wells not completed.
Floors, floor coverings, mats, and duckboard shall be maintained clean and maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Various locations have holes in the wall.
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
Unused and non functioning items are being stored in the kitchen area.
Remove all unnecessary articles.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
Food service establishments and the property used in connection with their operation shall be maintained free of litter.
- Complete separation from living/sleeping area, laundry
Personal items being stored in white refrigerator.
Provide labeling of the refrigerator to note it is 'PERSONAL ITEMS' and do not intermingle with facility items.
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10/5/2012 | Routine | 85 |
HACCP: Discussed proper protection of outer openings, ensure all doors are self closing and properly protected from entrance of rodents and/or pests.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
There is a large amount of ice build up in the freezers behind the bar.
Defrost the freezer to ensure it is maintained in proper functioning order.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) The interior of the pizza ovens, 2) The interior of the microwave, 3) The interior of the coolers in the facility.
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.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) The exterior and tracks of the beer coolers, 2) The handles and fronts of the coolers.
Clean and sanitize all non food contact surfaces routinely.
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
There is a leak at the hand wash sink at the bar.
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 wash sink at the bar is blocked.
Corrected, Items were moved from the sink.
Lavatories shall be located to permit convenient use by all employees in food preparation areas and utensil washing areas.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sinks are soiled.
Clean and sanitize all sinks routinely and maintain clean.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floors under equipment at the bar are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls and equipment in the facility are soiled.
Clean and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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12/20/2011 | Routine | 82 |
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