| No violation noted during this evaluation. | 9/29/2015 | Routine | |
HACCP: Boil order information.
- Non-food contact surfaces clean
Non food contact surface cleaning: please clean the faucet handles to the hand sink by the mop sink, remove lime accumulation from plumbing fixtures, dust the top of the oven, clean non food contact surfaces of mixer with flour accumulation, clean off the to go stuff off table in back storage area. Non food contact surfaces shall be clean.
- Plumbing installed and maintained
Please clean off the aerator to the hand sink in the public restroom.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Please mop the floor in the back room by the back door.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excess of unused items in facility (big wheel, extra freezer not in use, etc...). Please remove unecessary articles.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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3/13/2015 | Routine | 96 |
HACCP: Discussed and provided Boil Order information. Cold foods cold, frozen foods frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cookie dough container in cooler found to be cracked. Replace with smooth, durable, easy to clean surface.
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 dish washing methods.
- Non-food contact surfaces clean
Handles on Traulsen cooler and underside of the Hobart and Kitchen aid mixers were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Critical: Water source safe, hot, and cooled under pressure
No hot or cold water present at start of inspection. Was informed there was a plumbing issues and daily the water must be reset. -Corrected by resetting the water.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water.
- Plumbing installed and maintained
Back Handsink found to be leaking. Repair or replace.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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10/2/2014 | Routine | 91 |
Spoke to Selena, a licensed plumber was brought in to make all repairs.
From 6/20/14 recheck: "Front bathroom handsink under low pressure, 3 compartment hand sink is currently not functioning. Repair on or before July 7th, 2014. There are recheck fees associated with all rechecks, if handsinks are not repaired, contact this department by July 7th, 2014
Sufficient potable water for the needs of the food service establishment shall be provided from a source constructed and operated according to law."
All violations have been corrected. No violations found at time of 1st Re-check.
-JD, 7/14/14-
Note: Employee bathroom in back is now functional.
- Critical: Water source safe, hot, and cooled under pressure
From June 20th Recheck: "Front bathroom handsink under low pressure, 3 compartment hand sink is currently not functioning. Repair on or before July 7th, 2014. There are recheck fees associated with all rechecks, if handsinks are not repaired, contact this department by July 7th, 2014
Sufficient potable water for the needs of the food service establishment shall be provided from a source constructed and operated according to law."
Front hand sink facets have been replaces and all handsinks are now working properly. Seen corrected on July 14, 2014. -JD-
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7/14/2014 | 1st Recheck | |
Recheck inspection conducted as a follow up to June 6th, 2014 routine inspection, at which time it was noted hand sinks were not providing water under pressure. Violation has not been corrected. A first recheck will occur on or after July 7th, 2014. There are recheck fees associated with all rechecks. If violation is not corrected before July 7th, 2014, call Justin at: 309-679-6167. Failure to abate this condition by the next schedule recheck could result in a temporary suspension of your 2014 food licence.
- Critical: Water source safe, hot, and cooled under pressure
Front bathroom handsink under low pressure, 3 compartment hand sink is currently not functioning. Repair on or before July 7th, 2014. There are recheck fees associated with all rechecks, if handsinks are not repaired, contact this department by July 7th, 2014
Sufficient potable water for the needs of the food service establishment shall be provided from a source constructed and operated according to law.
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6/20/2014 | Recheck | |
HACCP: Handwashing flyer provided to owner. Cold foods Cold
- Food contact surfaces designed, constructed, maintained, installed, located.
Rubermaid container on storage shelving cracked. Replace broken containers.
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. Replace container.
- Food contact surfaces of equipment and utensils clean
Shelving and bottom surface of cooler, large dough mixer, and small tabletop mixer were 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.Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
. Gaskets and handles on Traulsen cooler were soiled.
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. Clean and sanitize non food contact surfaces.
- Critical: Water source safe, hot, and cooled under pressure
Water was turned off, faucets at 2 of the hand sinks were leaking, all hand sinks soiled. Re-inspection will be required in 10 Buisness Days.
Sufficient potable water for the needs of the food service establishment shall be provided from a source constructed and operated according to law. Recheck on or after 6/20/14.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No toilet paper or paper towels present in employee restroom.
Toilet room doors shall be kept closed at all times except during cleaning or maintenance.
A supply of toilet tissue shall be provided at each toilet at all times.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Provide proper supplies.
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6/6/2014 | Routine | 88 |
HACCP: Proper hand washing procedures. Cl- Sanitizer, None made at time of inspection.
- Food protection during storage, prepartion, display, service, transportation
Containers of sugar on wall racks next to Traulsen cooler were not covered. Cover and protect foods at all times.,
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Water source safe, hot, and cooled under pressure
Hand sink in front part of kitchen next to doorway to service counter did not have water. Ensure hot and cold water under pressure is present at all times.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water. Corrected, spring controlling water flow to that fixture has been lodged stuck. Owner dislodged it returning water flow to water fixtures.
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8/13/2013 | Routine | 93 |
HACCP: Refuse disposal
CL- Sanitizing. Concentration test was unavailable since none was made at time of inspection.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink station in back of kitchen by mop sink is missing trash receptacle.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
Floors between tables in center of kitchen in hard to reach areas have soil buildup.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Personal food items are being stored in cooler along with food items necessary to the establishment.
Maintain all personal items stored away and below any items used for the operation of the establishment.
Corrected by removing personal food items.
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2/20/2013 | Routine | 96 |
HACCP: Avoid bare hand contact with food whenever possible.
- Food contact surfaces of equipment and utensils clean
Frosting mixer soiled.
- Critical: Water source safe, hot, and cooled under pressure
Front handsink cold water not turned on.
Provide hot and cold running water at all sinks.
Corrected by turning water back on.
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6/19/2012 | Routine | 93 |
HACCP: Use handsinks for handwashing only. No open drinks allowed in the kitchen.
Heavy smell of sulfur/sewer gas present while operating the 3 compartment sink.
- Non-food contact surfaces clean
Exterior of cooler doors soiled.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
All handsinks excessively soiled.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
Floors soiled, especially around three compartment sink.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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2/23/2012 | Routine | 96 |
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