.HACCP: Labeling of potentially hazardous ready to eat foods. Cl- Sanitizing: 100 ppm
- Original container, properly labeled, consumer advisory
Several bulk foods such as Flour, Sugar, Cornmeal, and Breadcrumbs where removed from their original container and not labeled. Label bulk foods when removed from original containers. All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Food protection during storage, prepartion, display, service, transportation
|Rack of bread buns stored uncovered in walk-in. Cover and protect all food while in storage.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Metal drawer on opposite side of cook line is in disrepair. Maintain in good repair. 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.
- Food contact surfaces of equipment and utensils clean
Knife rack on opposite side of cook line is soiled. Clean as often as needed to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Plumbing installed and maintained
The following plumbing areas have leaks and/or slow draining: 1) 2-compartment sink leaks on cold water handle, near drain area and is also slow draining. 2) Hand sink on cook line is slow draining. 3) Pluming on ceiling near kitchen entrance is leaking. Fix all leaks and slow drains.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Floor in exterior walk-in freezer is soiled with debris and ice build up. Clean floor as often as needed to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall where racks adjoin dish washing room have peeling paint. Eliminate paint chipping and provide a smooth, non-absorbant easily cleanable surface.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Various unused or broken pieces of kitchen equipment are kept in kitchen. Some have soil build up. Remove any unnecessary pieces of equipment from establishment.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents. Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
- No Certified Manager Present
No certififate present for Food Safety Certified Manger. Provide visible certificate.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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7/8/2013 | Routine | 90 |
- Critical: Sewage and waste water disposed properly
Leaky drain on handsink in server area. Drain has been repaired by onsight maintenance. Corrected.
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5/1/2013 | Recheck | |
- Critical: Water source safe, hot, and cooled under pressure
No hot water at server handsink. No cold water at 2 bay food prep sink. Maintenance worker restored hot water to server handsink. Maintenance worker also restored cold water to 2 bay food prep sink. Corrected.
- Critical: Sewage and waste water disposed properly
Drain on server handsink leaks.
Water-carried sewage shall be disposed of by means of a public sewage system or an approved sewage disposal system which is constructed and operated in conformance with applicable State and local laws, ordinances and regulations. Recheck on or after 4/25/13.
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4/18/2013 | 1st Recheck | |
HACCP - Food protection at all times.
Sanitizer - buckets - quats
- dishmachine - chlorine
Note - There will be arecheck fee assessed for all rechecks.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in walk in freezer. Multiple cut boards in disrepair. Resurface or replace food contact surfaces.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Soiled compressor fan covers in walk in cooler. Clean and sanitize food contact surface.
- Storage/handling of clean equipment, utensils
Utensils stored in drawer multidirectional. Store utensils with handles extended in same direction to minimize contamination of food contact surfaces. Worker oranized utensils with handles facing same direction. Corrected.
Tables in dining room preset with exposed utensils.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
- Critical: Water source safe, hot, and cooled under pressure
No hot water at handsink in server area. No cold water at 2 bay sink in kitchen. Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet. Recheck on or after 4/17/13
- Critical: Sewage and waste water disposed properly
Drain on handsink in server area leaks. Water-carried sewage shall be disposed of by means of a public sewage system or an approved sewage disposal system which is constructed and operated in conformance with applicable State and local laws, ordinances and regulations. Repair drain. Recheck on or after 4/17/13.
- Plumbing installed and maintained
Mop sink has been removed from wall.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Reinstall mop sink.
- Walls, ceilings, and attached equipment, properly constructed, clean
Observed a large hole in ceiling at end of cook line near hood. Ceiling above walk in cooler in disrepair. Coving in dishroom broken and/or missing.
Multiple small holes in walls and ceiling in walk in cooler.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Soiled walls in walk in cooler. Provide a routine cleaning.
- Lighting provided as required. Fixtures shielded
Unshielded lighting in walk in cooler. Provide light shield.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Bike in dishroom.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. Worker removed bicycle. Corrected.
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4/3/2013 | Routine | 82 |
HACCP: Handwashing cl- used in dish machine @ 100ppm
- Plumbing installed and maintained
Mop/utlity sink has been removed.
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12/19/2012 | Routine | 99 |
- Critical: Sanitizing concentration
Corrected. Dish machine now providing 100ppm.
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7/20/2012 | 1st Recheck | |
HACCP: Drain flies
- Critical: Sanitizing concentration
Dish machine not providing sanitizer.
Provide at least 50ppm cl- sanitizer.
Please call 679-6173 when repaired.
A recheck fee will be assessed for all recheck inspections.
- Plumbing installed and maintained
Mop sink is not draining properly because it is missing a leg.
- Floors properly constructed, clean, drained
Floors soiled behind equipment.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls and ceiling in disrepair.
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7/16/2012 | Routine | 93 |
HACCP: Storage of toxic items quat used as sanitizer
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Open drink stored on countertop near prep sink.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee~s hands
- Single service items properly stored, handled, dispensed
Boxes of single use items stored on floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
No cold water available at prep sink.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at dish washing room handsink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Floors under equipment and in dish washing room soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Lights not shielded with end caps in the side storage area, ice machine area, and in the seperate storage room.
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.
- Critical: Toxic items properly stored
Chafing dish fuel stored over plastic platter trays in storage area.
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.
Corrected by moving.
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3/26/2012 | Routine | 84 |
HACCP: maintaining facility
- Critical: Sanitizing concentration
Dish machine dispensing unit not working so no sanitizer present in dish machine.
Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer~s specifications for time and concentration for machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization.
corrected.
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on countertops throughout.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
Shelving and sides of equipment and prep tables 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.
- Floors properly constructed, clean, drained
Floors and coving throughout soiled and in disrepair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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
Walls, coving, and ceiling throughout entire kitchen, dish room, and extra storage areas soiled and in disrepair with holes, peeling paint, missing tiles, etc.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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12/28/2011 | Routine | 92 |
A second recheck will be conducted in approximately 2 weeks.
- In-use food dispensing utensils properly stored.
Ice scoop stored with handle in the ice in the 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.
- Single service items properly stored, handled, dispensed
Single use items on floor in dry goods storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels present at dish room hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Critical: Presence of insects/rodents. Animals prohibited
Drain flies present near drains on cookline.
Mouse droppings stil present in side serving area corner.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Floors properly constructed, clean, drained
Floors throughout soiled around edges.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
A. Holes in walls throughout.
B. Hole in ceiling near light on cookline.
C. Piping soiled.
D. Walls in disrepair along coving.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Light shields missing from lights on cookline.
End caps missing from lights in the dish room.
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.
- Critical: Toxic items labeled and used properly
Toxic spray bottle not labeled.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
Corrected.
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9/2/2011 | 1st Recheck | 84 |
HACCP: Cleaning and maintance of the facility.
A complete reinspection of the establishment will be conducted before 12pm, Friday, September 1, 2011. It is expected that the overall cleanliness and sanitation of the establishment will be an 80 or better. If conditions are not satisfactory closure may be deemed necessary. All dishes must be clean and inverted/protected. All evidence of pest infestation must be cleaned. Pest services must be conducted weekly until pest infestation is eliminated. All containers holding water must be emptied. All walls, floors, ceilings, and equipment must be clean. Dish machine must be capable of washing, rinsing, and sanitizing. If it cannot, dishes must be washed upstairs or taken back to Peppers Cafe.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Milk and cheesy potatoes in walk in cooler not date marked.
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 on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Corrected by discarding.
- Food protection during storage, prepartion, display, service, transportation
Open containers of seasonings not covered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Wash, rinse water clean, proper temperature
No soap in dish machine.
- Critical: Sanitizing concentration
No sanitizer present in dish machine.
Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer~s specifications for time and concentration for machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization.
- Food contact surfaces of equipment and utensils clean
A. Coffee urns placed back on shelf soiled.
B. Plates on "clean" shelf soiled.
C. Interior of microwave soiled.
D. Meat slicer soiled.
E. Soiled pans, dishes, etc left from last event.
F. Tilt skillets left half full of stagnant water.
Clean and sanitize.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at dish room hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Garbage not taken out after last event.
Garbage and rubbish shall be disposed daily or at a frequency which does not create nuisance.
- Critical: Presence of insects/rodents. Animals prohibited
A. Drain flies present in dish room near mop sink.
B. Rodent droppings on floor in corner of side serving area.
C. Dead cockroaches found on floor.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Floors properly constructed, clean, drained
Floors and coving throughout facility soiled and in disrepair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
A. Walls in dish room soiled and moldy and in disrepair.
B. Ceiling has collasped over dish machine.
C. Dry goods storage room walk in cooler ceiling moldy.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Light switch in freezer frozen in off position.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
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9/1/2011 | Routine | 74 |
- Critical: Sanitizing concentration
Corrected. Dish machine now providing 50ppm cl- sanitizer.
- Critical: Presence of insects/rodents. Animals prohibited
Corrected. Drain flies no longer present.
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5/11/2011 | 1st Recheck | |
HACCP: Handwashing cl- used as sanitizer
- Food contact surfaces designed, constructed, maintained, installed, located.
Walk in freezer heavily leaking and has created a large ice build up on the inside of the freezer.
Repair freezer.
- Critical: Sanitizing concentration
Dish machine providing more than 200ppm cl- sanitizer.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
Use three compartment sink for warewashing until such time as the dish machine has been approved to resume operations.
- Food contact surfaces of equipment and utensils clean
A. Interior of microwave soiled.
B. Meat slicer soiled.
C. Large floor mixer soiled where beaters attach to base.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
A. Conveyer belt on prep table excessively soiled.
B. Chafer dish racks soiled with dusty build-up.
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.
- Critical: Presence of insects/rodents. Animals prohibited
Significant numbers of drain flies present in dish room near mop sink and on clean dishes.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Floors properly constructed, clean, drained
Floors behind and around equipment soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in the dish room excessively soiled with mold and mildew.
Walls throughout in disrepair with peeling paint, etc.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
A. Light bulb in walk in cooler burned out, so there is inadequate light.
B. Light shields throughout kitchen missing or missing endcaps.
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.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
- No Certified Manager Present
No certified person present.
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4/6/2011 | Routine | 84 |
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