HACCP - Discussed and provided written information on date marking.
Sanitizer - dishmachine - chlorine
- buckets, 3 bay sink - quats
Frozen foods were frozen.
- Critical: Foods properly cooled
Opened container of milk not labeled with 7 day date marking. 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. Worker properly labeled product. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Coffee stored in cabinet under drain at front counter handsink.
Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines. Worker moved food items to a separate location. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of 4 door freeaer.
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. Repair or replace gaskets.
- Single service items properly stored, handled, dispensed
Lids for single service containers stored under drain/water lines of handsink at front counter.
Single-service articles shall not be placed under exposed sewer lines or water lines. Worker moved single service articles to another location. Corrected.
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10/1/2015 | Routine | 91 |
This inspection was initiated by RFS # 15-0193. Compainant states they became ill after eating at this establishment. Information was shared with management. There were no issues found during inspection that could possibly contribute to illness of the individual. A routine inspection was conducted.
Sanitizer - buckets. 3 bay sink - quats
- dish machine - chlorine
Frozen foods were frozen.
HACCP - Discussed with manager and provided written information on proper handwashing.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on bottom right door of 4 door freezer.
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. Repair or replace gasket.
- Critical: Hand washing sinks installed, located, accessible
Coffee and grinds observed in handsink at front counter. Handsinks are for handwashing only.
Lavatories shall be accessible to employees at all times. Clean and sanitize handsink so that it is accessible for handwashing. Manager cleaned and sanitized handsink. Corrected.
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5/27/2015 | Routine | 95 |
HACCP - Discussed and provided written information on proper date marking.
Sanitizer - buckets, 3 bay sink - quats
- dishmachine - chlorine
Management provided documentation showing all workers who have been through Food Handler Training.
During this routine inspection there was a discusion about RFS 15-0018. The issue addressed is not a common practice of this establishment and there was no evidence found to support the complaint.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on bottom left door of 4 door freezer.
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. Repair or replace gasket.
- Critical: Sanitizing concentration
No sanitizer detected in bucket of sanitizer solution at grill area. Maintain sanitizer solution concentration at 400-500ppm. Worker prepared fresh sanitizer at proper concentration. Corrected.
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1/26/2015 | Routine | 95 |
Food temps continued: raw cod in walk-in cooler 38 degrees F
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks inside the Kairak cooler located at the cookline are worn and beginning to rust. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Replace these racks.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The exterior surface of the laundry dryer is rusty and paint is chipping off. All non-food contact surfaces shall be smooth, easily cleanable and in good repair. Repair/replace/resurface this area.
- Non-food contact surfaces clean
The gasket on the walk-in cooler is soiled. Maintain all non-food contact surfaces clean. Clean this area.
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10/21/2014 | Routine | 96 |
HACCP: Provided refrigerator temperature haccp sheet
Sanitizer used: Quats for 3-comp sink and wiping cloth. Dish machine uses Chlorine
All frozen food was frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cloth towels being used to catch batter splatter and cloth towel being used to catch mustard & ketchup at the prep cooler.
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.
Corrected the towels were removed.
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6/24/2014 | Routine | 99 |
HACCP: Reviewed bare hand contact policy and discussed when to wash hands for the person working the grill.
Sanitizer used: Dish machine uses Chlorine(100ppm). Quats for the 3-comp sink and wiping cloth buckets (300ppm)
No violation noted during this evaluation. | 1/17/2014 | Routine | 100 |
HACCP Discussed date marking of milk. Quat sanitizing bucket concentration: 200 ppm.
No violation noted during this evaluation. | 11/8/2013 | Routine | 100 |
HACCP: Practices to cold hold food at 41 degrees or below were discussed.
Quat sanitizer: 200 ppm
Chlorine sanitizer at dish machine: 200 ppm
- Food protection during storage, prepartion, display, service, transportation
The make table where beef is stored was up during the majority of my inspection.
Close make table during slow times of service to maintain temperature of the cold food product.
- Single service items properly stored, handled, dispensed
1. Sandwich boxes were not inverted.
2. Plastic plates by the coleslaw were not inverted.
Invert to protect the food-contact surface from potential contamination.
- Plumbing installed and maintained
The plumbing to the hand sink in the back of the kitchen by the grill does not have adequate pressure.
Enough pressure is provided for hand washing, but there is something causing intermittent pressure to the sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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5/2/2013 | Routine | 96 |
HACCP: Boil orders were discussed.
- Thermometers, gauges, test kits provided
No test strips were available to test the concentration of the quat sanitizer.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used to monitor sanitizer concentration.
- Critical: Sanitizing concentration
Quat sanitizer was below 100 ppm in 2 sani buckets.
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2/1/2013 | Routine | 95 |
NOTE: A fee will be assessed for all rechecks.
- Critical: Water source safe, hot, and cooled under pressure
There is adequate water pressure provided at the hand sink in the women's restroom.
Hot water is now provided at the hand sink in the men's restroom.
Corrected.
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11/5/2012 | 1st Recheck | |
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