HACCP - Discussed and provided written information on date marking.
Sanitizer - buckets, 3 bay sink - quats
- dish machine - heat
Frozen foods were frozen.
- Critical: Foods properly cooled
Observed a gallon container of milk in walk in cooler not properly date marked.
Foods in containers or packages that do not bear a date or day shall be discarded.
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 discarded food item. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelfving in walk in cooler.
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. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of walk in 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. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Interior surfaces of ice machine heavily soiled. Heavily soiled shelving in walk in cooler. Bottom shelving of reach in freezer next to fry station soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of the following: food preparation cooler, 4 door pizza preapration cooler, walk in freezer.Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above pizza oven soiled. Provide a routine cleaning.
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12/11/2015 | Routine | 88 |
Frozen foods frozen
Sanitizer: 400 ppm
HACCP: Cooling foods handout and education on date and time labeling
A recheck will be conducted on or after 10 days due to the leaking air conditioner above the pizza prep cooler to determine if the leak has been fixed. A recheck fee will be assessed for all rechecks.
- Original container, properly labeled, consumer advisory
Several potentially hazardous foods were found without proper labels including... 1.) individually wrapped meat in walk-in cooler
- Critical: Foods properly cooled
Several containers of food being cooled in walk-in cooler, including mac and cheese and chili, were found to be cooling in walk-in cooler above 70 degrees F covered. The containers used for cooling were greater than 4 inches.
Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Critical: Cross-contamination, equipment, personnel, storage
The air conditioner was found to be leaking above the food in the pizza prep cooler
Foods shall be protected from potential contaminants including overhead leakage or overhead drippage from condensation.
Correct by having professional maintenance fix leak in air conditioner and provide proof of visit. Manager states he has called for maintenance. A recheck will be conducted on or after 10 days to assess if the leak has been fixed.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following gaskets were found to be torn and need maintenance... 1.) gasket on walk-in cooler door
- Thermometers, gauges, test kits provided
No thermometer was present in the 2 door cooler next to prep area during time of inspection.
Thermometers should be provided in all mechanical refrigeration units.
Correct by providing thermometer in all mechanical refrigeration units.
- Wiping cloths clean, used properly, stored
Wet towels were found to be laying on counter next to ice machine
Towels should be stored in sanitizer at all times when not in use
Correct by storing all wet towels in sanitizer
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were found to be soiled... 1.) microwave by ice machine
- Non-food contact surfaces clean
The gaskets on the lower prep cooler between the ice machine and pizza prep area were found to be soiled
All non-food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning all non-food contact surfaces
- Single service articles not re-used
The following food products were found to be in single-service containers not approved for reuse... 1.) crumbled sausage in lower pizza cooler
- Walls, ceilings, and attached equipment, properly constructed, clean
The following areas were found to be heavily soiled... 1.) The hood above the dish machine
- No Certified Manager Present
No certified food manager was present during the 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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8/18/2015 | Routine | 81 |
HACCP - Discussed and provided written information on date marking.
Sanitizer - buckets - Quats
- dish machine - chlorine
Frozen foods were frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of Hobart cooler at bar, torn gasket on door of walk in 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. Repair or replace gaskets.
- Wiping cloths clean, used properly, stored
Wet wiping cloth on counter at bar.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet wiping cloths in sanitizer solution.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Soiled upper interior surface of microwave oven. Soiled shelving in walk in cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of mechanical refrigeration: sauce cooler, toppings cooler, drawer coolers. Clean and sanitize non food contact surfaces.
- No Certified Manager Present
No state of Illinois certified food sanitation manager present during 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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3/30/2015 | Routine | 95 |
The cooler in the kitchen, located to the left of the fryers now has an air temperature of 37 degrees F. The embargo tag has been removed and the cooler is now able to hold potentially hazardous food items again. Monitor the temperature to make sure it is able to maintain potentially hazardous food items at 41 or below.
No violation noted during this evaluation. | 11/21/2014 | 1st Recheck | |
temperatures continued: potato soup, hot well at buffet line, 159 degrees F
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The cooler located to the left of the fryers in the kitchen has an air temperature of 48 degrees F and the bone in wings and shredded cheese are also at 48 degrees F. Maintain all cold potentially hazardous food items at 41 degrees F or below. DO NOT USE this cooler until it has been repaired and checked by this department. A recheck will occur on or after 11/21/14.
- Food protection during storage, prepartion, display, service, transportation
Several plastic bags of ice are being stored directly on the floor in the walk-in freezer. Protect food at all times. The bags of ice have been elevated up and off the floor.
- Food contact surfaces of equipment and utensils clean
1) The racks in the walk-in cooler are soiled. 2) The blade for the can opener is soiled. 3) The interior top surface of the ice machine is heavily soiled/beginning to mold. 4) The top interior surface of the microwave located to the right of the ice machine is soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
The gasket on the beer walk-in cooler is heavily soiled. Maintain all non-food contact surfaces clean. Clean this area.
- Storage/handling of clean equipment, utensils
Several stacks of inverted plates are being stored under the paper towel dispensers, in the kitchen, above two of the hand sinks. Protect these plates by storing them in a location that water will not drip on them.
- Plumbing installed and maintained
Hot water is provided to the hand sink just outside the walk-in food cooler, but it currently turned off due to a leak. Maintain all plumbing in accordance with the Illinois State Plumbing Code. Repair the leak.
- Critical: Hand washing sinks installed, located, accessible
Ice was found in two hand sink in the kitchen during this inspection. This is evident that ice from drinks are being dumped into the hand washing sinks. Hand washing sinks are for hand washing only to prevent contamination. The employees were educated on this during this inspection.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling in several places throughout the kitchen, especially around vents is soiled. 2) The wall at the dish machine is heavily soiled and the wall below the dish machine is worn. 3) The ceiling in the walk-in beer cooler is heavily soiled. 4) The ceiling in the food walk-in cooler is soiled. Maintain all walls, ceilings and attached equipment clean, smooth, easily cleanable and in good repair. Clean where needed and repair as needed.
- Lighting provided as required. Fixtures shielded
The light in the True freezer, located to the right of the fryers, in the kitchen, is burnt out and the shield on the outside of the bulb is beginning to peel off. Maintain adequate lighting and a shielded light. Replace the bulb.
- No Certified Manager Present
No one on duty at this establishment, during this inspection, has their Food Service Sanitation Manager Certification. A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Provide additional Food Service Sanitation Managers, to cover all shifts by the next routine inspection.
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11/14/2014 | Routine | 82 |
Complaint number 14-0470
A complaint was received on September 15, 2014 stating that this establishment was open and operating on Tuesday, September 16, 2014, while the water was shut off due to a water main repair.
Aaron, the owner of this establishment confirmed that this facility was open and operating during this time. Per section 750.1000 General Water Supply and Section 750.1050 General Sewage Disposal of the Illinois Department of Public Health Division of Food, Drugs and Dairies Food Sanitation Code. Aaron was advised that in the future, when the water is completely shut off, this establishment is not allowed to be open and operating.
No violation noted during this evaluation. | 9/18/2014 | Complaint Investigation | |
HACCP:Provided cooling haccp sheet. Discussed unwrapping baked potatoes before cooling
sanitizer used: Dish machine is chlorine. Wiping cloth buckets use Quats
All frozen food was frozen.
- Original container, properly labeled, consumer advisory
Cooling chicken wings in the walk in cooler were not labeled with a date or time. Cooling baked potatoes were not labeled with a date or time.
Corrected by education and having the employee's label the food.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
6" deep by 8" wide pan of tomato were at 50 degrees F in the Pizza prep cooler below the air conditioning units. Sausage meat balls in the prep cooler across from the oven was at 55 - 60 degree F. Sour cream in a 6"deepx4" square pan at the salad bar was at 50 degree F/
Corrected by having the employee discard the products.
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.
- In-use food dispensing utensils properly stored.
Ice scoops not being kept in a clean and DRY area.
Corrected by having the ice scoops washed in the dish 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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The door gasket of the True freezer is torn and in disrepair.
Repair or replace the door gasket so that it is smooth, easily cleanable and non-absorbent.
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.
- Thermometers, gauges, test kits provided
No test strips for the sanitizer buckets.
Provided proper test strips for sanitizer buckets. Qaut test strips
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
The upper interior of all microwaves are soiled.
Clean and sanitize all food contact surfaces.
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
The door gasket of the cooler next to the fryers is soiled.
Clean and maintain 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling above the walk in cooler blowers is soiled. 2) The fan and fan guards are soiled on the large black fans in the kitchen.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items labeled and used properly
Fly trap hung up above the food prep area.
Corrected by the employee removing the fly trap and putting it in an area where food or utensils would not be below it.
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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7/7/2014 | Routine | 82 |
Complaint was received to this department yesterday April 7, 2014. Complaint was that a customer consumed a pizza- cheese and sausage, half mushroom and a glass of wine on 4/5/14 approximately around 7pm. and became ill from it. Request for service number 14-0134
A investigation was conducted. It was discussed with the manager about if any employees have been ill. The response was No. Reviewed Temperatures of sausage. One pan of approximately 20 sausage balls in the prep cooler across from the conveyor oven was at a temperature of 49 degrees F. These sausage balls were removed and discarded. All other food items in this cooler were at the proper temperature of 41 or below at this time. The temperature of pre rolled sausage balls in the walk in cooler were at 41 degrees F.
Provided hand washing haccp sheet and Cooking temperature haccp sheet.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed a lady who was eating food at the 3-compartment sink next to a cutting board.
Corrected by education
Employee should only consume food in designated areas where they can not contaminate food, equipment or utensils.
Employees shall consume food only in designated dining areas.
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4/9/2014 | Complaint Investigation | |
HACCP: Maintain all hand sinks to be accessible even if they are used less frequently then overs.
Sanitizer used is Chlorine for dish machine and 3-compartment sinks. Quats for wiping cloth buckets.
- Original container, properly labeled, consumer advisory
Cooling chicken wings in the walk in cooler were not labeled with a date or TIME.
When cooling food make sure to apply a date and time.
Label all cooling potentially hazardous food with the date and time of preparation.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following non-food contact surfaces are in disrepair or not an approved non-food contact surface.: The nacho cheese cover, card board being used under the meat slicer and the left door gasket of the sauce cooler.
Recommended replacing these items. Let it be known the card board was removed from under the meat slicer.
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.
- Thermometers, gauges, test kits provided
No test strips provided for QAUT sani buckets.
Provide test strips for sanitize testing of your quat sanitizer.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: The upper interior of the booster heater next to the ice machine and the shelving in the walk in cooler.
Routinely clean and sanitized food contact surfaces.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: The top of the dish machine and edge of the fryer exhaust vents.
Clean and maintain 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
The floor in the walk in freezer is soiled under the racks.
Routinely sweep under the racks.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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2/21/2014 | Routine | 93 |
HACCP Discussed food storage during intense operation. It is recommended that lids of pizza prep coolers are kept closed at all times.
Quat sanitizing bucket concentration: 200 ppm.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following kitchen equipment is in disrepair: 1. lids of salad prep cooler, 2. hot water nozzle on prep sink faucet.
Repair and/or replace lids and hot water nozzle.
Kitchen equipment and utensils shall be made and repaired with safe, non-toxic materials and durable under conditions of normal use.
- Thermometers, gauges, test kits provided
Thermometers not provided in walk in cooler.
Provide thermometers in mechanical refrigeration units to ensure that proper cold holding temperatures of 41 degrees or below are met for refrigerated potentially hazardous foods.
- Single service articles not re-used
Single service cups used for food dispensing eggs on salad prep table.
Provide proper utensil for sanitary food dispensing.
Re-use of single-service articles is prohibited.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hand soap provided at hand sink in dish area.
Provide hand soap at hand sink.
Hand soap shall be provided at every hand sink to ensure proper hand washing procedures by staff.
- Walls, ceilings, and attached equipment, properly constructed, clean
Paint on side wall in prep sink area is chipping and flaky.
Resurface and repair wall.
Walls in walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas shall be finished and sealed to provide an easily cleanable surface.
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11/14/2013 | Routine | 93 |
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