HACCP All potentially hazardous foods shall be date-marked.
Chlorine sanitizing bucket concentration: 200 ppm
Chemical dish machine is utilized.
Frozen foods are frozen.
- In-use food dispensing utensils properly stored.
Handle of ice scoop found buried in the ice bin.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Food contact surfaces of equipment and utensils clean
Interior surfaces of microwave is soiled.
Wash, rinse, and sanitize all surfaces of microwave.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
Exterior lids of three compartment seasoning bin is soiled.
Thoroughly and routinely wash and clean lids.
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.
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10/27/2015 | Routine | 96 |
HACCP All food handlers, other than those who hold a food service sanitation manager certificate, shall obtain training in basic food handling principles.
Chlorine sanitizing three bay sink concentration: 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Handle of walk-in cooler is in disrepair.
Repair or replace handle.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Gaskets of dish machine are excessively soiled.
Routinely clean gaskets.
Dish washing machines shall be thoroughly cleaned at least once a day or more often when necessary in order to be maintained in a satisfactory operating condition.
- Food contact surfaces of equipment and utensils clean
Center plate of microwave is soiled
Wash, rinse, and sanitize center plate.
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.
- Plumbing installed and maintained
Leak found on hot water nozzle of hand sink located in the dish area.
Repair nozzle.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Flooring around grease trap is soiled.
Routinely clean flooring.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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7/21/2015 | Routine | 93 |
HACCP Retain all labeling for packaged meats after meat has been portioned.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. baffles, 2. interior panel of ice machine.
Routinely wash and clean all 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.
- Floors properly constructed, clean, drained
Floor underneath conventional oven is soiled.
Routinely clean and maintain floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items properly stored
Spray bottles of chemicals found stored on the counter top next to fryers and stove.
Store all toxic items in designated chemical storage area away from food prep areas. Corrected by moving spray bottles.
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.
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3/3/2015 | Routine | 93 |
HACCP Reviewed date-marking. Chlorine sanitizer is utilized. Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Box of food found stored on the freezer floor.
Store all boxes and containers of food 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.
Handle of walk-in cooler is in disrepair.
Repair or replace handle.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces clean
Bar soda gun hostler is soiled.
Wash and clean soda gun hostler.
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.
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11/12/2014 | Routine | 96 |
HACCP Discussed and reviewed date-marking.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
Interior center plate of kitchen microwave is soiled.
Wash, rinse, and sanitize plate.
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.
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7/2/2014 | Routine | 98 |
HACCP: Store wet wiping in an approved sanitizing solution
- Food protection during storage, prepartion, display, service, transportation
Containers of food stored on floor of walk in freezer.
Store containers of food 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 clean
Handle of soda gun in bar area is soiled.
Wash and clean handle of soda gun.
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: Hand washing sinks installed, located, accessible
Wet wiping cloth stored in hand sink in bar area.
Store wet wiping cloths in an approved sanitizing solution when not in use. Wash, rinse, and sanitize hand sink
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3/11/2014 | Routine | 93 |
HACCP: Discussed date marking and provided haccp.
Sanitizer used is Chlorine
All frozen food was frozen.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed a open employee drink on the prep table next to the range.
Corrected by the owner dumping the drink and telling the employee they should not have an open drink containers on the line.
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
The spray nozzles for the soda guns were soiled.
Corrected by the employees cleaning the nozzles.
routinely clean and sanitize the spray nozzles.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Storage/handling of clean equipment, utensils
Preset tables set up with forks, knives and spoons were observed.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
- Floors properly constructed, clean, drained
The floor under the cooking equipment is soiled. focus around the hard to reach areas around the legs, etc.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/3/2013 | Routine | 91 |
HACCP: Discussed utensil storage Sanitizer used is Chlorine
- Food contact surfaces designed, constructed, maintained, installed, located.
Black can liners being used to hold bread before it is made into bread crumbs.
This is not a food grade material. Use a food grade material for food contact.
Bread was being removed from the bags.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Storage/handling of clean equipment, utensils
Preset tables set up with forks, knives and spoons were observed.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
- Floors properly constructed, clean, drained
The floor under the cooking equipment is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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6/26/2013 | Routine | 96 |
HACCP: Discussed bare hand contact. Sanitizer used is Chlorine All frozen food was frozen.
- Original container, properly labeled, consumer advisory
Various bottles of oil were not labeled.
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: Sanitizing concentration
1) Dish machine was not sanitizing. 2) Sanitizer buckets for the wiping cloth bucket was high. over 200ppm.
Corrected: The dish machine hose was replaced and now the machine is sanitizing correctly. 2) Employee made new sanitizer buckets with the correct concentration.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
- Plumbing installed and maintained
The hand sink near the cook line, in the dish room area hand sink and the right faucet of the 3-compartment sink.
Fix the leaking faucets.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Toxic items labeled and used properly
Squirt bottle of unknown liquid stored with the chemicals was not labeled.
Corrected by an employee labeling the bottles.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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3/14/2013 | Routine | 89 |
HACCP:. Discussed date marking Sanitizer used is Chlorine.
- Original container, properly labeled, consumer advisory
Spiced breading in the containers in the walk in cooler were not labled .
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 designed, constructed, maintained, installed, located.
Trash bags were being used as liners for food and also holding ice to ice fish and shrimp.
Do not use trash bags. Use food grade materials.
Corrected: Items were removed from the bags.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The silver container holding knifes on the salad prep line was rusted on the bottom thus contaminating the knives.
Corrected: The knives were removed and washed. The employee was told to keep utensils in a clean place.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Critical: Sanitizing concentration
The dish machine had a sanitize concentration of 0ppm.
Corrected: Employee worked on the machine and got it sanitizing correctly. The manager is going to have the ecolab come and check it anyway.
Make sure the dish machine sanitize correctly between 50-100ppm.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
- Food contact surfaces of equipment and utensils clean
The interior of the black microwave is soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
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11/15/2012 | Routine | 90 |
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