- Critical: Outer openings protected from insects, rodent proof
Observed a large gap at top and bottom of back door.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Back door has been repaired and gaps removed. Corrected.
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10/5/2012 | 1st Recheck | |
There will be are check fee assessed for rechecks. Please contact this department if door is not repaired by 10/5/12.
- Critical: Outer openings protected from insects, rodent proof
Back door still in disrepair (gap at top and bottom of door). Repair or replace door.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Recheck on 10/5/12.
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9/28/2012 | Recheck | |
HACCP - Discussed Pest control operations with owner
Santizer - chlorine
Note - there will be arecheck fee assessed for all rechecks.
- In-use food dispensing utensils properly stored.
Scoop stored with handle in ice (ice machine).
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Critical: Hands washed, good hygienic practices (observed).
Observed worker wearing fingernail polish preparing ready to eat foods with bare hands.
A food service employee shall not wear fingernail polish or artificial fingernails when working with exposed food unless wearing intact single-use gloves. Worker washed hands and donned single use gloves. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Heavily peeling and rusted shelving in walk in cooler and prep table cooler. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on prep table cooler and small upright freezer (white). Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Soiled drink dispenser holder at bar. Soiled compressor fan cover in walk in cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on 4 door cooler/freezer doors. Clean and sanitize non 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 handsoap at handsink in kitchen. Provide handsoap for proper handwashing. Worker provided handsoap. Corrected.
- Critical: Presence of insects/rodents. Animals prohibited
Excessive number of flies in kitchen area.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Provide professional pest control. Recheck on or after 9/27/12.
- Critical: Outer openings protected from insects, rodent proof
Large gap at top and bottom of door exiting kitchen to outside.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Repair door to remove gaps. Recheck on or after 9/27/12.
- Floors properly constructed, clean, drained
Soiled walls in food prep area and walk in cooler. Provide a routine cleaning.
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9/13/2012 | Routine | 81 |
HACCP - discussed preparing portions of potentially hazardous foods in smaller batches to maintain proper temperature of 41 degrees F or below while portioning.
Sanitzer - chlorine
- Food protection during storage, prepartion, display, service, transportation
Bus tub of chicken on floor in walk in cooler.
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. Worker placed bus tub of chicken on a shelf above floor. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in Beverage Air prep table cooler peeling and rusted. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of 2 Beverage Air cooler. Torn gasket on small white freezer. Repair or replace gaskets.
- Critical: Sanitizing concentration
Sanitizer solution in bucket greater than 400ppm. Maintain sanitizer solution at 200-300ppm. Worker made fresh sanitizer at 200ppm.
- Storage/handling of clean equipment, utensils
Dishes on top shelf of prep table uncovered. Invert or cover plates to protect food contact surface.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Trash receptacles in ladies' and mens' restrooms uncovered. Provide lids for trash receptacles.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind grill soiled, compressor fan covers in walk in cooler soiled. Provide a routine cleaning.
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5/9/2012 | Routine | 87 |
HACCP - Usage of handsink for proper handwashing Sanitizer - chlorine
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Scoop in ice with handle in product.
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 designed, constructed, maintained, installed, located.
Cut board on 2 door Beverage Air prep table cooler grooved and discolored. Resurface or replace cut board to make smooth and easily cleanable.
Heavily rusted shelving in walk in cooler. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on small white upright freezer and 2 door Beverage Air prep table cooler. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Drink dispenser holder at bar soiled. Compressor fan cover and interior walls of walk in cooler soiled. Interior of small white upright freezer soiled. Clean and sanitize food contact surfaces.
- Storage/handling of clean equipment, utensils
Uncovered plates on top shelf of prep table.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means. Invert or cover plates.
- Single service items properly stored, handled, dispensed
Single service containers stored upright with food contact surface exposed.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user. Store containers inverted or covered.
- Critical: Water source safe, hot, and cooled under pressure
Make shift spigot on 3 compartment sink in disrepair. Repair spigot to provide safe, potable hot and cold water under pressure. Recheck on or after 2/21/12.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Uncovered trash cans in both mens and ladies restrooms. Provide lids for trash cans.
- Floors properly constructed, clean, drained
Flooring throughout kitchen heavily soiled in corners and under equipment. Flooring also in disrepair.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Multiple walls soiled and in disrepair. Ceiling tiles ripped, broken and heavily soiled.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Unshielded lights between food prep table and handwash area.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Woman and child walked in kitchen freely to speak to staff. This worker asked them to leave.
The presence of persons not authorized by the management or person in charge is prohibited in food preparation and utensil-washing areas.
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2/6/2012 | Routine | 77 |
H.ACCP - Food protection at all times
Sanitizer - chlorine
A routine inspection was done after a request for service /FBI was reported. The owner of this facility was notified that someone had allegedly gotten sick and sought medical treatment some time after consuming a meal at the facility. This worker stressed the importance of covering foods at the various stages of production, display and storage.
- Food protection during storage, prepartion, display, service, transportation
Salads and salad dressings stored in walk in cooler uncovered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Worker covered salads and salad dressings. Corrected.
Bus tubs of raw chicken stored on floor of walk in cooler.
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. Worker placed tubs on crates. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cutting board at Beverage Air prep cooler in disrepair. Resurface or replace.
Coated shelving in Beverage Air prep table cooler peeling and rusted. Resurface or replace shelving.
Coated shelving in walk in cooler peeling and rusted. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on Beverage Air prep table cooler. Repair or replace gasket.
- Wiping cloths clean, used properly, stored
Wet wiping cloths on counters.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Interior of microwave soiled. Interior bottom of small white freezer soiled. Soiled drink dispenser holders at bar. Clean and sanitize food contact surfaces.
- Storage/handling of clean equipment, utensils
Plates on top shelf above prep table unprotected. Invert or cover food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls at end of three compartment sink near doorway heavily soiled. Provide a routine cleaning.
- Lighting provided as required. Fixtures shielded
Unshielded lighting in kitchen area near handsink and swinging door.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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10/3/2011 | Routine | 89 |
HACCP - Proper handwash procedures Sanitizer - chlorine
- In-use food dispensing utensils properly stored.
Observed ice scoop in ice with handle in product.
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 designed, constructed, maintained, installed, located.
Coated shelves in beverage air prep cooler peeling and rusting, shelves in walk in cooler rusting, cut board on prep cooler grooved, pitted and discolored. Resurface or replace food contact surfaces to make smooth and easily cleanable.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of small freezer. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Soiled interior of small freezer in prep area, walls in walk in cooler dusty. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on 4 door freezer/cooler combo. Clean and sanitize non food contact surfaces.
- Single service articles not re-used
Single service salad dressing containers and tubs being reused.
Re-use of single-service articles is prohibited. Worker discarded articles.
- Plumbing installed and maintained
Leaky valves and faucets at: handsink, three compartment sink, and three compartment sink at bar.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No handsoap at handsink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory. Worker proprovided handsoap. Corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
Peeling paint on wall behind microwaves and prep table cooler. Resurface wall to make smooth and easily cleanable.
- Lighting provided as required. Fixtures shielded
Missing light shield near handsink, missing light shield in walk in cooler.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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6/28/2011 | Routine | 86 |
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