HACCP = date marking quat at three-compartment in kitchen = 200ppm All frozen food is frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
A gallon of milk in the cooler at the bar, which has the seal broken, has an expiration date of 11/13/15 and the date of opening was not provided on the jug.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of opening shall be counted as Day 1. The milk was discarded during this inspection.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The metal drying rack on the clean end of the three-compartment sink is worn and rusty. 2) Duct tape is on the gaskets of the 2 door True freezer in the shed. 3) Duct tape is on the handle of the single door True freezer in the shed.
Maintain all non-food contact surfaces smooth, easily cleanable and in good repair.
- Food contact surfaces of equipment and utensils clean
1) The ice guard inside the ice machine is soiled.
2) The ends of the soft drink gun nozzles at the bar are soiled.
Maintain all food-contact surfaces clean.
- Non-food contact surfaces clean
1) The exterior of the nacho cheese machine in the kitchen near the fryer is soiled/greasy.
2) The lower interior of the single door True freezer in the shed is soiled.
Maintain all non-food contact surfaces clean.
- Single service items properly stored, handled, dispensed
A case of hot/cold food containers and a case of paper towels are being stored on the floor of the outdoor shed.
Single-service articles shall be stored at least six inches above the floor.
- Floors properly constructed, clean, drained
1) The floor in the kitchen near the wall surfaces is soiled.
2) The floor in the walk-in cooler is worn.
Maintain all floors clean and in good repair.
- Lighting provided as required. Fixtures shielded
The two lights located above the pizza prep area in the kitchen are burnt out.
Maintain adequate lighting.
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11/19/2015 | Routine | 88 |
The three-door prep cooler kitchen has been repaired and now has an air temperature of 39 degrees F. Monitor the temperature at regular intervals to make sure the food items are maintained at 41 degrees F or below at all times.
Cooler temp logs are strongly encouraged.
A recheck fee will be acessed.
No violation noted during this evaluation. | 8/20/2015 | 1st Recheck | |
HACCP = Food Service Sanitation Manager Training
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The three-door pizza prep cooler in the kitchen is not maintaining all food items (especially those on the right side upper and lower) at 41 degrees F or below.
Temperatures of all potentially hazardous foods shall be at 41°F or below.
Do not use this cooler until a recheck has occurred on or after 10 days. Provide for these food items to be stored on ice or in another location until this cooler has been rechecked by this department. The elevated food items have been voluntarily discarded.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gaskets on the doors to the two door True cooler in the shed outside are torn/have duct tape on them. Maintain all non-food contact surfaces in good repair. Replace the gaskets.
- Thermometers, gauges, test kits provided
A quat test kit is provided, but it has gotten wet and no longer accurately tests. Provide accurate test kits. Replace the kit.
- Food contact surfaces of equipment and utensils clean
1) The blade for the can opener in the kitchen is soiled.
2) The ice guard/skirt inside the ice machine is heavily soiled.
Maintain all food-contact surfaces clean. Clean these areas on a regular basis and as needed.
- Non-food contact surfaces clean
The cooler to the left of the hand sink is soiled at the door tracks and has an odor. Maintain all non-food contact surfaces clean. Clean these areas.
- Plumbing installed and maintained
The hot water faucet on the right side sink in the women's restroom is leaking when turned on.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair this leak.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels are missing at the hand sink at the bar area. Provide paper towels at all hand sinks at all times. The paper towels have been replaced.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Upon arrival, one of the dumpster lids outside is open. Trash is seen on the ground surrounding the dumpster and the lid for the grease receptacle is open.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
Keep the lids closed between uses and clean the ground surrounding these containers.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling in the kitchen, above the stand-up black freezer is soiled.
2) The ceiling and walls in the walk-in cooler is soiled.
3) Several areas on the walls in the kitchen are soiled.
Maintain all walls and ceilings clean. Clean these areas.
- Critical: Toxic items labeled and used properly
1) A spray bottle with a clear liquid, hanging from the handle at the bar, is not labeled properly.
2) Two spray bottles located on the shelf above the mop sink, with a blue liquid in them are not labeled.
Label all toxic items. The clear liquid has been labeled "Sanitizer" and the blue liquids have been labeled "Glass Cleaner".
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
The mops are being stored inside the mop sink between uses. Maintain cleaning equipment in an orderly fashion between uses so they dry properly. Either hang the mops up or invert them between uses.
- No Certified Manager Present
A food service sanitation manager certificate (FSSMC) is not available for this establishment.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Provide a FSSMC within 90 days for this establishment.
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8/17/2015 | Routine | 78 |
HACCP = toxic labeling
- Non-food contact surfaces clean
The exterior surface of the nacho cheese machine in the kitchen is soiled/greasy. Maintain all non-food contact surfaces clean. The machine has been cleaned during this inspection.
- Storage/handling of clean equipment, utensils
The metal spoons and forks located on the cart near the entrance of the bar area are not being stored properly. All clean utensils shall be stored inverted for protection of the food-contact surface. Turn these utensils over so the handles are up.
- Plumbing installed and maintained
The faucet of the left side hand sink in the three stall women's restroom has a leak at the end of it. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair this faucet.
- Floors properly constructed, clean, drained
The floor behind and below hard-to-reach areas below the equipment at the cook line is soiled. Maintain all floors clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The hand sink in the kitchen, to the right of the three-compartment sink is missing the caulking and is no longer attached to the wall. 2) The fan cover on the ceiling of the glass front True cooler in the kitchen is soiled. 3) The ceiling and exterior surfaces of the condenser in the walk-in cooler are soiled. Maintain all ceilings, walls and attached equipment in good repair and clean. Repair the sink so it is secured to the wall and easily cleanable and clean where needed.
- Critical: Toxic items labeled and used properly
One spray bottle with a blue liquid and one spray bottle with an orange liquid are not labeled with their contents. All toxic cleaning items shall be labeled with their contents so they are used properly. A label has been added to the spray bottles.
- No Certified Manager Present
The certified food manager is not present during this inspection. A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Provide an additional Food Service Sanitation Manager or Managers by the next routine inspection.
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4/14/2015 | Routine | 90 |
HACCP: Food Handler Training.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Duct tape used for handle on True freezer in kitchen. White racks above three compartment sink in kitchen are rusting and peeling. Replace handle on True freezer and repaint or replace white racks.
- Food contact surfaces of equipment and utensils clean
Interior white baffle of ice machine is soiled. Soda nozzles and soda gun holders at bar are soiled. Clean and sanitize routinely.
- Plumbing installed and maintained
There is a leak present beneath three compartment sink behind bar. Repair leak.
- Floors properly constructed, clean, drained
Various areas of flooring throughout kitchen, beneath equipment, and behind bar are soiled. Clean routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in kitchen and walk in cooler, particularly near back door, are soiled. Vents in walk in cooler are soiled. Clean walls and attached equipment as often as necessary to maintain clean.
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11/20/2014 | Routine | 94 |
HACCP: Pest Control. Discussed measures to decrease the attraction of pests including maintaining dry, leak-free plumbing, cleaning and sanitizing soda guns and soda gun holders thoroughly and routinely, keeping restroom doors closed at all times, keeping dumpster lids closed, and keeping inside trash cans covered when not in use. Will follow-up with Open Air Dining information regarding application. Two flies and one drain fly was noted during inspection but not marked as a violation due to measures being taken to reduce the presence of pests. Continue monitoring.
Cl- sanitizer is used at the three compartment sink behind the bar. Quats is the sanitizer used in the buckets.
Frozen foods were stored frozen.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: white diverter in the ice machine, soda gun holder and soda guns at the bar, interior of Hamilton Beach microwave. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Plumbing installed and maintained
A leak is present beneath the 3 compartment sink. Repair leak.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) Men's restroom door propped open. Correct by closing to contain obnoxious fumes and odors. 2) Hand sink next to three compartment sink the kitchen is soiled. Correct by cleaning and sanitizing sink routinely.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Outside dumpster lids propped open upon arrival for inspection and remained open throughout inspection. Keep dumpster lids closed at all times when not in direct use to decrease the chance of pest harborage.
- Floors properly constructed, clean, drained
Floors beneath bar equipment, in walk-in cooler, and beneath equipment in the kitchen are soiled. Floors beneath bar wet in areas. Clean floors routinely and maintain dry to decrease pest attraction.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls throughout kitchen soiled. Vents throughout kitchen, restrooms, and main dining area are soiled. Fan guards and ceiling in walk-in cooler are soiled. Clean walls, ceilings, and attached equipment routinely.
- Critical: Toxic items labeled and used properly
A spray bottle of blue liquid was not labeled in the kitchen above the bucket of quats sanitizer. A spray bottle of blue liquid and a spray bottle of orange liquid were not labeled in the mop room. Corrected: bottles labeled with contents.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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7/8/2014 | Routine | 86 |
Received complaint regarding open roll up doors between establishment and beer garden.
While visiting establishment Stephanie Streight, Sanitarian, and Carey Panier, Assistant Director of Environmental Health, spoke with Brad and Wayne regarding complaint and newly adopted open-air dining policy, as well as requirements for outdoor bar. A meeting will be scheduled to visit the War Memorial location and review options for complying with open-air dining and effective pest control measures.
During today's visit this Department requested a written plan on how the establishment would address potential pest control issues and prevention. Brad said they will submit something to us early next week. Potential solutions for the window and door between the kitchen and dining area were discussed, i.e., screen, air curtain, etc...
A follow up letter will be sent from this Department with an overview of this visit as well as the written proposal. The variance form for the outdoor bar will be emailed to owners to be completed and submitted as soon as possible.
No violation noted during this evaluation. | 5/1/2014 | Complaint Investigation | |
HACCP: Discussed boil order guideline and how to proceed now that boil order has been lifted.
Quats is the sanitizer used in the establishment.
Frozen foods were frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Duct tape used for handle on True freezer 2) White racks above prep cooler and above 3 compartment sink are chipping and peeling
Replace handle on True freezer and replace or resurface white racks.
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.
- Wiping cloths clean, used properly, stored
Wet wiping cloth observed laying on beer cooler behind bar. Store all wet wiping cloths in sanitizer in between use.
- Food contact surfaces of equipment and utensils clean
1) Nacho machine area where cheese is dispensed has soil build up 2) Inside shelves of True freezer soiled 3) Inside shelves of prep cooler soiled 4) Inside spray nozzle of soda guns and inside of soda gun holders at bar 5) White plastic diverter in ice machine soiled 6) Shelves inside 2 door glass True fridge in kitchen soiled
Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Non-food contact surfaces clean
1) Tan Rubbermaid food carts located throughout establishment are soiled. 2) Exterior of coolers and fridges throughout establishment are soiled
Clean and sanitize all non-food contact surfaces as often as necessary to maintain clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No trash can located next to hand sink in 3 compartment sink area of back room.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
Floors in corners, hard to reach places, and beneath 3 compartment sink are soiled. Clean and sanitize floors as often as necessary to maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Walls throughout back storage area, 3 compartment sink area, and kitchen are soiled 2) Fan guards and ceiling in walk-in cooler are soiled
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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2/11/2014 | Routine | 91 |
.Frozen foods were frozen
HACCP - Discussed temperature control of potentially hazardous foods.
Sanitizer - 3 bay sink bar - chlorine
- 3 bay sink kitchen - quats
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Diced chicken in prep cooler 59 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Worker discarded diced chicken. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Sugar stored on floor in outside shed.
Containers of food shall be stored 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.
Wire shelves utilized for soiled dishes at 3 bay sink rusted. Torn gasket on 2 door truResurface or replace shelving.
- Food contact surfaces of equipment and utensils clean
Heavily soiled pvc diverter on ice machine. Clean and sanitize food contact surface.
- Non-food contact surfaces clean
Soiled gaskets on doors of food preparation cooler. Soiled shelving in walkClean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in kitchen and dishwash area soiled. Soiled baffles in hood. Provide a routine cleaning.
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10/24/2013 | Routine | 88 |
HACCP - Discussed temperature control of potentially hazardous foods with workers.
Sanitizer- buckets, 3 bay sink - quats
- 3 bay sink at bar - chlorine
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Pan of sliced tomatoes in prep table cooler at 60 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Worker discarded tomatoes. Corrected.
- In-use food dispensing utensils properly stored.
Ice scoop stored in ice with handle in ice. Store scoop with handle extended out of ice.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Open can of Red Bull above food preparation surface.
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.
Torn gaskets on door of small counter cooler and 2 door freezer in shed. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Interior of microwave soiled. Soiled diverter on ice machine. Clean and sanitize food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
•No soap or papertowels at bar handsink. Provide papertowels and soap for proper handwashing. Worker provided both items at handsink. Corrected.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lids open on outside dumpster.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled. Walls and ceiling in walk in cooler soiled with dust and debris. Provide a routine cleaning.
- No Certified Manager Present
No certified person present at time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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5/20/2013 | Routine | 81 |
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