A recheck was conducted on 01/28/16 to determine if the rinse cycle on the dish machine had been repaired and if the rinse temperature was reaching 180 degrees or higher. During the time of the inspection, the machine was observed with a rinse cycle temperature of 181 degrees F. Ecolab was called. Corrected. No further rechecks necessary.
No violation noted during this evaluation. | 1/28/2016 | 1st Recheck | |
HACCP: Handwashing
Heat sanitizer is used in the dish machine. Quats sanitizer is used in the buckets.
Frozen foods were stored frozen
- Food protection during storage, prepartion, display, service, transportation
Multiple boxes of frozen foods are stored directly on the floor in the walk in freezer. Elevate all boxes of food.
- In-use food dispensing utensils properly stored.
Observed handle for sugar scoop stored inside of the sugar in the large rolling sugar bin in the kitchen. Corrected: handle extended. Between uses during service, dispensing and incidental utensils shall be stored: in the food item with handle extended out of the food or clean and dry.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: interior of Hobart 4 door cooler on serving line, interior of Hamilton Beach microwave on counter in kitchen, interior white diverter of large ice machine in wait station. Clean and sanitize all 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
Observed no paper towels available in the paper towel dispenser located in the employee restroom, at handwashing sink next to cook line, and at handwashing sink next to large ice machine in wait station. Corrected: paper towels provided.
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11/18/2015 | Routine | 93 |
First recheck conducted to determine if hot and cold water are provided at serving line hand washing sink and to determine if a designated hand washing sink has been provided in the wait/ice machine area. Both violations have been corrected. No further rechecks will be necessary.
- Critical: Water source safe, hot, and cooled under pressure
During previous inspection hot and cold water was not supplied to hand washing sink on serving line. Hand washing sink has been repaired and is now provided with hot and cold water under pressure. Corrected.
- Critical: Hand washing sinks installed, located, accessible
During previous inspection one large hand washing sink was installed in wait station and was being used for dumping drinks, filling pitchers, and washing hands. A hand washing sink for hand washing ONLY must be provided in this area. Corrected. A double sink was installed with two sprayers/faucet to allow one side to be designated as hand washing ONLY and one side to be designated as a dump sink/refill sink.
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9/4/2015 | 1st Recheck | |
HACCP: Handwashing
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
- Critical: Water source safe, hot, and cooled under pressure
Hand washing sink next to serving line does not have hot water provided to it. Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water. A recheck will occur on or after August 31, 2015 to ensure that hot water and cold water under pressure are provided to this sink. A recheck fee will apply. Please call 309-679-6684 with any questions or to schedule an earlier recheck.
- Critical: Hand washing sinks installed, located, accessible
A new handwashing sink has been installed next to the ice machine in the waitress station. Handwashing sink had a soiled utensil stored in it and was being used to rinse and refill pitchers of water, making it inaccessible for hand washing. Handwashing sinks must be used for HANDWASHING ONLY. A handwashing sink is not for rinsing utensils, storing utensils, or dumping beverages. If a dump sink is needed in this area, the sink should be fitted with two compartments and one side designated "Handwashing Only" and the other side designated "Dump Sink Only." All instances of dumping, rinsing, or blocking this sink with any task other than handwashing will result in a critical #31 violation. Corrected by education.
Lavatories shall be accessible to employees at all times.
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8/17/2015 | Routine | 91 |
HACCP: Food Protection.
Quats sanitizer is used in buckets. Dish machine is high temp.
Frozen foods were stored frozen.
Note: Establishment is remodeling front of kitchen area. If any major pieces of equipment are moved or added, a Plan Review will be required. A Plan Review packet has been provided to establishment. Contact the Health Department at 309.679.6161 with any questions regarding this inspection and/or requirements for Plan Review. Observed large ice machine has been moved to front of kitchen and is not in close proximity to a handwashing sink. Ice machine should be moved back to location next to handwashing sink or a handwashing sink should be installed in close proximity to the ice machine.
- Original container, properly labeled, consumer advisory
Observed container of boiled eggs cooling in the walk in cooler with no date or time of preparation. Label eggs with time of cooling.
Label all cooling potentially hazardous food with the date and time of preparation.
- In-use food dispensing utensils properly stored.
Ice scoop handle for ice bucket located next to iced tea and juice bar is stored with the handle touching the ice. Corrected: handle extended out of ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
1) Observed cup containing personal beverage stored on prep table with no lid or covering. 2) Observed personal cell phone and personal keys stored on prep table where potentially hazardous foods are being prepared. Corrected: personal beverage thrown away. Store all personal items in a way that does not provide the potential for contamination of food and/or food contact surfaces. Lockers are provided to employees and should be used. A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards and ceiling of walk in cooler are soiled. Clean fan guards and ceiling.
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3/4/2015 | Routine | 92 |
No hot foods at time of inspection.
Renovation in place at front of kitchen for self-serve juice/single service bar. Make sure all surfaces are finished and easily cleanable without bare wood.
Discussed use of quat sanitizer, inversion of plates at front of house.
- Critical: Foods properly cooled
Items in refrigerator are dated when opened - eggs (hard boiled) dated 10/25, cheese dated 10/24. Items discarded by manager.
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.
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11/3/2014 | Routine | 95 |
Frozen foods frozen, hot foods hot..
Quat sanitizer being used at a concentration of 200 ppm for sani buckets. Chemical dish machine used for larger dish washing.
Discussed use of Dawn dishwashing liquid and importance of rinsing prior to sanitizing. Discussed not using handwashing sinks for anything but handwashing. Discussed upcoming food handler training requirements.
No violation noted during this evaluation. | 8/13/2014 | Routine | 100 |
|HACCP: Lighting must be sufficient in all areas of the kitchen.
- Food contact surfaces designed, constructed, maintained, installed, located.
2 plastic cereal containers are cracked completely through form the exterior to the interior.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces clean
1) Area between fryer and stove collecting and holding food debris.
2) Underside of the juice machine in beverage area sticky and 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.
- Plumbing installed and maintained
'Backflow device at the mop curb is leaking and water appears to be at a constant flow even when turned off.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair or replace backflow and ensure faucet is fully functional.
- Floors properly constructed, clean, drained
Floors in hard to reach areas such as behind fixed legs and along baseboard are soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Walls are damaged in several lower areas in kitchen and behind door in stockroom.
2) Heavy dust build up in both vent hoods over sink and dishwasher.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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2/26/2014 | Routine | 94 |
HACCP: Discussed authorized personal in kitchen.
Sanitizer used is High temp for the dish machine and Quats for 3-comp and wiping cloth.
All frozen food was frozen
- Food protection during storage, prepartion, display, service, transportation
Ice cream in the walk in freezer was not covered.
Corrected by an employee covering the product.
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.
The door gaskets of the 4 door cooler(kitchen side) are torn or no longer sealed to the door. These would be the bottom of the upper left door, top corner of the lower left door. 2) The adhesive used on the bottom right door is soiled, gummy and seems to be absorbing food particles which drop on to it.
Recommend replacing or resealing the door gaskets to the door with a material that is non absorbent, smooth and easily cleanable.
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.
- Non-food contact surfaces clean
Fan guard of the grey fan above the green drying racks 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.
- Floors properly constructed, clean, drained
The floor under the fryers is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/8/2013 | Routine | 95 |
HACCP: Discussed Date marking.
Sanitizer used: Dish machine High temp of 185 degrees F
3-comp and wiping cloth is Quats of 200 + ppm.
- Floors properly constructed, clean, drained
The floor under the cooking equipment on the cook line is soiled.
Clean and maintain clean floors. Discussed with the manager who said they will be getting it power washing in the near future.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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5/13/2013 | Routine | 99 |
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