GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat)
HACCP: education on wiping cloths being stored in sanitizer and toxic materials
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1.) Prepared chili was found in the walk-in cooler without a date or label
- Food protection during storage, prepartion, display, service, transportation
Crutons stored on top of the dressing prep cooler next to the enterance door were found without a lid or protective covering
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Correct by protecting all foods from potential contamination with a lid or protective covering
- In-use food dispensing utensils properly stored.
The spoon used to scoop out crutons was found in the cruton container with the handle in the crutons
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.
Correct by storing all serving utensils with the handle facing upwards and toward the employee
- Food contact surfaces designed, constructed, maintained, installed, located.
1.) The white freezer next to the back door is broken on the inside and has insulation coming out of the lid onto the ice build-up and food. The ice build-up is exstensive and preventing the lid from closing on the freezer. 2.) The inside of the black freezer across from the fryers has heavy ice-build up around the edges (any further ice build-up and the cooler will not close)
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.
Correct by defrosting both freezers and cleaning to allow for the freezers to close. Correct by repairing the white freezer lid or replacing.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1.) The door gasket on the walk-in cooler is torn
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are heavily soiled... 1.) the silver cart with potatoes stored on the cart next to the wall mounted potato slicer
- Non-food contact surfaces clean
The following non-food contact surfaces are heavily soiled... 1.) the inside of the mop sink
- Floors properly constructed, clean, drained
The following areas of the floor are soiled... 1.) the floor beside the handsink in the bar area
- Walls, ceilings, and attached equipment, properly constructed, clean
A.) 1.) The wall below the handsink is soiled
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11/12/2015 | Routine | 84 |
| GC:
Frozen foods frozen
|
Kitchen Sanitizer: 10 ppm (chlorine)- discussed sanitizer and remixed until sanitizer was between 100 and 200 ppm
Bar Sanitizer: 200 ppm (quat)
HACCP: Date marking handout and education on sanitizers/concentration
- In-use food dispensing utensils properly stored.
A spoon was found in the lenny dressing in the prep cooler with the handle in the dressing
All utensils should be stored with the handle out of the product and toward the employee to minimize potential contamination
Correct by storing all utensils with the handle out and facing the employee
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following non-food contact equipment was found in need of repair... 1.) gasket on the brown walk-in freezer is torn
- Critical: Sanitizing concentration
The sanitizer in the red bucket in the kitchen was not within proper concentration (10 ppm - Chlorine)
All sanitizer should be at the concentration recommended by the manufacturer, found on the manufacturer's label
Corrected by remixing sanitizer to proper concentration and education
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were found to be heavily soiled... 1.) the potato bin in the brown walk-in cooler
- Non-food contact surfaces clean
The following non-food contact surfaces were found to be heavily soiled... 1.) rolling cart next to mop sink door
- Plumbing installed and maintained
1.) The mop sink is leaking between the black hose and spicket
- Floors properly constructed, clean, drained
1.) The floor tiles in front of the fryer were found to be cracked
- Walls, ceilings, and attached equipment, properly constructed, clean
1.) The following walls were found to be soiled... 1.) wall behind spice rack
- Critical: Toxic items properly stored
Sterno cans were found stored above spices on the spice rack next to the dish washing area
All toxic items should be stored below and away from food items at all times
Corrected by moving sterno cans below spices and other food items
- No Certified Manager Present
No food manager was present during the time of inspection
A certified food manager should be present all times during operation
Correct by having a food manager on site at all operation times
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9/8/2015 | Routine | 83 |
- Critical: Outer openings protected from insects, rodent proof
Bottom of back door showed gap due to missing weather stripping at original time of inspection.
Door repaired and in good working order.
Corrected.
|
3/16/2015 | 1st Recheck | |
HACCP Discuss and leave print out on sanitizing procedures.
Quat sanitizer used in bar area 200 ppm
Chlorine sanitizer used through kitchen remixed to 200ppm
A recheck will be conducted on or after 3/16/15. A recheck fee will be assessed for all inspection.
Not all employees are food handeler trained.
Section 750.570, addition of food handler training requirement under Subpart C: Personnel
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Various torn gaskets found on many of the cooler doors including the freezer and walk in cooler. 2) Floor on walk in cooler rusted through.
All non food contact surfaces shall be maintained clean, sanitized, and in good working order.
Correct by replacing torn gaskets and replace cooler floor.
- Critical: Sanitizing concentration
Chlorine at 0ppm in sanitizing compartment in three compartment sink as dishes were sanitize soaking.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. for one minute.
Corrected by draining, refilling and adding more Chlorine solution.
- Wiping cloths clean, used properly, stored
Numerous wiping cloths found lying on counters.
All handwiping cloths are to be stored in buckets of sanitizing solution when not in use.
Correct by storing wiping cloths in saitizing solution in buckets when not in use.
- Food contact surfaces of equipment and utensils clean
Potato slicer soiled with caked on debris.
All food contact surfaces to be maintained clean and sanitized.
- Critical: Outer openings protected from insects, rodent proof
Back door in kitchen weather proofing seal is missing crating a gap at the bottom of the door large enough for a rodent to squeeze through.
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.
Correct by sealing door with weather stripping.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls and coving soiled. 2)Baffles above cook area heavily soiled with grease.
All walls, coving, and equipment attached to walls and ceilings shall be maintained clean.
Correct by cleanining.
- Lighting provided as required. Fixtures shielded
First light in kitchen entrance turned off while food prep taking place.
Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas.
Corrected immediately by turning on lights.
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3/6/2015 | Routine | 86 |
Frozen foods frozen, hot foods hot. Quat sanitizer used at 200 ppm.
Many repairs have taken place including walk in cooler, repair of room (walls/ceilings) where chemicals are hold. Told that further repairs including repairing of flooring and grease trap are currently in-progress.
HACCP - Discussed date marking, food handler training.
- Critical: Foods properly cooled
Several-foods on prep table including package of ham, roast beef and diced tomatoes were not labeled with date of opening of container. Corrected by: Employee labeled items. Discussed use of day dots.
- Food protection during storage, prepartion, display, service, transportation
Food in black reach-in freezer not covered and open/exposed.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
Black reach-in freezer with several broken gaskets.
Maintain all equipment in good repair to ensure proper function.
- Non-food contact surfaces clean
Tops and sides of fryers excessively soiled with buildup of grease. Baffles over cooking area are soiled with buildup of grease.
Clean and maintain clean all food contact surfaces.
- Plumbing installed and maintained
Plumbing under three compartment sink from grease trap in poor repair with duct tape being used.
Maintain proper plumbing per code and keep all plumbing in good repair.
- Floors properly constructed, clean, drained
Flororing in walk-in cooler in poor repair and malodorous.
Floors of garbage or refuse storage rooms, shall be constructed of easily cleanable, non-absorbent material.
- No Certified Manager Present
No FSSM present at 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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10/13/2014 | Routine | 88 |
Hot foods hot, frozen foods frozen.
HACCP - Discussed date marking, written information given.
Quat sanitizer used at 200 ppm
- Original container, properly labeled, consumer advisory
Sauces/condiments in bottles on prep table not labeled with common name.
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.
- Critical: Foods properly cooled
Many foods including sliced tomato, sliced egg, deli lunch meats, cheese all on prep table and salad bar area not labeled with date that they were prepared or opened.
Foods in containers or packages that do not bear a date or day shall be discarded.
- Food protection during storage, prepartion, display, service, transportation
Food-in freezer being stored open and not wrapped or in containers.
Open containers of spices stored throughout kitchen uncovered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Foods handled with minimal manual contact
A single service plastic cup being used to scoop sauce on salad prep table and is stored embedded in the sauce.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cutting boards in poor repair with heavily soiled grooves.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Walk in cooler gaskets in disrepair. Bare, unsealed, wood used to hold the metal ticket holder on cook line.
Repair gaskets. Seal wood.
- Food contact surfaces of equipment and utensils clean
Food contact surfaces throughout the kitchen were generally soiled with following areas heavily soiled: potato slicer, container for storage of fries after slicing, meat slicer, interior of walk in cooler, microwave.
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
Non-food contact surfaces throughout the kitchen were generally soiled with the following areas heavily soiled: sides of fryers, tops of fryers, lids of containers of food such as chips.
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.
- Storage/handling of clean equipment, utensils
Container of spoons stored with handles facing either way, plates by salad bar not inverted.
Spoons, knives and forks shall be touched only by their handles.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Single service articles not re-used
Bucket previously used to hold pickles being used for storage of cut potatoes prior to frying.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
Duct tape used around plumbing to grease trap - leak noticed in this area.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Flooring throughout kitchen is generally soiled with food debris, especially underneath and behind equipment. Floor tiles broken/missing in mop sink area.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls soiled in kitchen, part of ceiling missing in closet from mop sink, ceiling tiles soiled in kitchen, not easily cleanable. Handwashink coming off of wall.
Walls and ceilings of garbage or refuse storage rooms shall be constructed of easily cleanable, non-absorbent material.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Bulbs burned out in salad prep area station. No lights available in that area.
Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas.
- Rooms and equipment - vented as required
Bafflles in the vent hood over the cooking area are heavily soiled.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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7/17/2014 | Routine | 76 |
Progress of improvement is seen. The cutting boards are smooth and do not have deep groves in them. There is a new fryer. Kitchen seems to be lighted better and appears to be cleaned.
Continue to maintain a high degree of cleanliness. It is recommeneded to have employees assigned to detailed cleaning which they are solely responsible for.
- Food contact surfaces designed, constructed, maintained, installed, located.
The top interior of the black deep freeze has been replace with RFP board however there are areas behind the door gasket which need to be sealed to prevent insulation from falling into food.
Clauk or other wise seal this area.
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.
- Critical: Outer openings protected from insects, rodent proof
Gap has been fixed. No longer a gap at the backdoor.
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.
- Floors properly constructed, clean, drained
1) Floor of the walk in cooler is rusted. Sand and resurface the floor so that it is no longer rusted. Apply some kind of smooth easily cleanable surface.
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 constructed of smooth, easily cleanable, durable material.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall near the mop sink and the wall to the left of the doorway to the mop sink room is damage and has a gap still.
Discussed using the RFP board to cover the doorway corner. Use some kind of wall coving to seal the base board near the mop sink.
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.
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4/15/2014 | Recheck | |
|IMPROVEMENT HAS BEEN NOTED THROUGHOUT THE ENTIRE KITCHEN.
THE CHEMICAL ROOM IN NOW ORGANIZED, HAS A LIGHT AND THE LEAKING WATER DOWN THE WALL HAS BEEN ELIMINATED.
THE EXHAUST HOOD HAS BEEN CLEANED PROFESSIONALLY AND THE FACILITY WAS GIVEN A CLEANER/DEGREASER TO USE ON THE BAFFLES AS NEEDED. GREASE AROUND THE AREA HAS MOSTLY BEEN ELIMINATED EXCEPT ON THE OLD FRYERS WHICH WILL BE REMOVED TODAY OR TOMORROW ACCORDING TO THE OWNER.
THE INTERIORS OF ALL COOLERS HAVE BEEN CLEANED.
THE DISH AREA HAS BEEN ORGANIZED AND STORAGE OF SINGLE USE ITEMS IS PROPER.
A FULL RECHECK INSPECTION WILL BE DONE ON OR ABOUT THE 8TH OF APRIL TO SEE THAT PROGRESS IS STILL BEING MADE ON CLEANING MAINTENANCE, THE FRYER CHANGE IS COMPLETE AND THE DOOR SWEEP IS PUT IN PLACE.
AT THAT TIME, IF THESE THINGS ARE CORRECTED, THE FACILITY WILL RESUME WITH REGULAR ROUTINE INSPECTIONS.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Top interior of black chest freezer is cracked and damaged.
2] ) Surfaces of white boards are cut and grooved to the point of repair or replacement. If planing or sanding or other repair method does not work on surface they must be replaced.
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.
- Food contact surfaces of equipment and utensils clean
1) Soiled knife put back in holder.
2) Fry cutter on wall soiled from previous night.
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
1) Some food debris had fallen onto containers on the rack by dish area.
2) Some of the lower shelves have food debris on surfaces.
3) Undersides of the cutting boards at the prep cooler heavily soiled.
4) Fryers in place heavily soiled.
Note: Fryers are being replaced today.
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: Outer openings protected from insects, rodent proof
Door strip/sweep missing under the back door. There is a large gap that could allow pest entry.
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.
- Floors properly constructed, clean, drained
Walk in floor surface is rusted.
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
Lowe•r wall area on corner by mop room has large gap and is damaged.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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3/31/2014 | Recheck | |
HACCP: Left flyer outlining the basics of toxic items use.
PLEASE BE ADVISED THAT DUE TO CONCERNS OVER THE LEVEL OF SANITATION IN THE FACILITY, A RECHECK INSPECTION WILL BE DONE ON OR ABOUT 10 BUSINESS DAYS FROM THIS DATE. IF PROGRESSIVE IMPROVEMENT IS NOT NOTED AT THE TIME OF THIS RECHECK, A COMPLIANCE CONFERENCE WILL BE HELD WITH THE DIRECTOR OF ENVIRONMENTAL HEALTH WHICH COULD LEAD TO THE SUSPENSION OF THE FOOD AND DRINK LICENSE.
- Original container, properly labeled, consumer advisory
Cooke•d and cooled taco meat and chili in walk in had no TIME labeling.
Label all cooling potentially hazardous food with the date and time of preparation.
- In-use food dispensing utensils properly stored.
Metal ice scoop laying in the middle of the ice machine had handle and most of body covered with 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.
- Food contact surfaces designed, constructed, maintained, installed, located.
White boards at the 2 main coolers on the line are damaged with deep cuts and grooves that affect the ability to properly clean and sanitize.
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. Repair or replace.
- Food contact surfaces of equipment and utensils clean
1) Interior of the 3 door prep cooler on the cookline soiled - especially on the lower interior edge.
2) Interior of the salad cooler soiled.
3) Large pizza pan sitting on clean dish rack soiled with food debris across exposed surface.
> The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) MOST lower shelves throughout the kitchen are soiled.
2) Lower drawer in the pizza oven is soiled.
3) Cart holding the canned sauce and potatoes soiled.
4) Tops of both the white and black chest freezers are soiled.
5) Sides of the fryers are soiled.
6) UPPER BACK SPLATTER AREA ON THE DEEP FRYERS IS HEAVILY SOILED WITH A BUILD UP OF GREASE.
7) Lower area under burners on fryers is soiled.
8) Underside of whiteboards at all coolers (stainless area) 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.
- Storage/handling of clean equipment, utensils
Clean utensils on the drying rack across from 3 bay sink stored in a heavily soiled tub.
' Ensure containers holding clean items are also clean.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Single service items properly stored, handled, dispensed
Single use styrene containers stored on rack improperly.
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 upside down.
- Plumbing installed and maintained
Water is leaking steadily down the wall under the chemical dispensing unit in the mop room. •
Repair this leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
1) Flooring along the cookline wall is heavily soiled with grease.
2) Floor around grease trap and white drain is soiled.
3) Walk in floor is damaged and heavily soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Lower wall around the corner and side between the mop closest and walk in is damaged and holding large amount of debris and food in the crack.
2) Baffles, suppression lines and exchange vents on the front INSIDe of the exhaust hood are soiled - vents heavily.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Walls, ceilings, and attached equipment - such as vent hoods - and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
1) \No lighting available in the mop closet.
2) Light was out in the entry to the kitchen salad pre area making safe food handling and cleaning difficult.
Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas.
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.
- Critical: Toxic items properly stored
Open tube of Neosporin cream sitting directly on top of the container holding green sweet relish on rack.
First-aid supplies and medicines shall be stored in a manner that prevents the contamination of food and food-contact surfaces.
*Tube was moved*
- Critical: Toxic items labeled and used properly
Spr•ay bottle of blue cleaner behind bar was not clearly labeled with contents.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
*Bottle labeled*
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
1) Coats and sweat jackets (4) hanging on and laying across food storage rack in kitchen.
2) Mops, brooms, cleaning supplies etc. stored in mop closet were all stored improperly.
Cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in an orderly manner for the cleaning of that location.
Store personal items in appropriate areas away from foods and food related items.
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3/12/2014 | Routine | 81 |
HACCP: Discussed cooking temps and reheating. Provided reheating haccp.
Sanitizer used: Chlorine for 3-compartment sink and wiping cloths in the kitchen. Quats for the bar sink.
- Food contact surfaces designed, constructed, maintained, installed, located.
The door gasket of the walk in cooler door is in disrepair.
Repair or replace the door gasket so that it is smooth, easily cleanable and durable.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: The back of the meat slicer behind the blade, interior of the microwave, bottom interior of the stand up freezer and the bottom interior of the prep cooler.
Routinely clean and sanitize all food contact surfaces routinely.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Single service items properly stored, handled, dispensed
A box of straws being kept on the floor under the black racks.
Corrected the box was removed from being stored on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: under the cooking equipment, under the prep tables and steam table on the prep line and under the racks of the walk in cooler.
Routinely clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/28/2013 | Routine | 94 |
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