- Critical: Sanitizing concentration
Chlorine is now provided at the dish machine at 100 ppm.
NOTE: A fee will be assessed for all rechecks.
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2/28/2013 | 1st Recheck | |
HACCP: Glove use was discussed.
Quat sanitizer: 200 ppm-400 ppm in sani buckets
NOTE: A fee will be assessed for all rechecks.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1. A tub of crab cake mixture was dated 2/20/13 and was past the 7 day discard date.
2. Heavy whipping cream was open with no date of the day it was opened.
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.
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.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
1. Employee was eating at the cook line and then moved with his plate near the ice machine when I walked in the kitchen.
2. Another employee was eating a piece of bacon in the back of the kitchen.
3. Employees are not washing their hands before they put on gloves.
Employees shall not eat in the kitchen
Wash hands before putting on gloves.
- Food contact surfaces designed, constructed, maintained, installed, located.
1. The lid of the container that stores corn starch is in disrepair.
Replace.
2. 2 spatulas were in disrepair.
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.
- Critical: Sanitizing concentration
No chlorine sanitizer was provided at the dish machine.
Provide dish washers with test strips to monitor the concentration of sanitizer at the dish machine.
Recheck will occur on or after 2/28/13.
NOTE: A fee will be assessed for all rechecks.
- Plumbing installed and maintained
1. The hand sink by the dish machine is draining slow.
- Floors properly constructed, clean, drained
1. The floor of the walkin freezer is soiled.
2. Rugs are covering the floor in the walkin freezer.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
No carpeting is permitted in food preparation, equipment-washing, utensil-washing areas, in food storage areas, near lavatories, and in toilet room areas where urinals or toilet fixtures are located.
- Lighting provided as required. Fixtures shielded
Light shield is missing from a light in above the grill.
Light shields for infra-red or other heat lamps shall be provided to surround and extend beyond the bulb, leaving only the face of the bulb exposed.
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2/27/2013 | Routine | 81 |
Note: Dish machine rinse cycle now dispensing correct levels of sanitizer.
No violation noted during this evaluation. | 11/12/2012 | 1st Recheck | |
Note: HACCP Proper Cooling
- Critical: Foods properly cooled
Drunken sauce (beef broth base) was 90 degrees F after 2 hours of cooling. Pan of rice mixture was 92 degrees F on tray in back kitchen. Cool rapidly from 135 degrees F to 70 degrees F in 2 hours or less and then 70 degrees to 41 degrees F in 4 hours or less. Note: Drunken sauce was reheated to 165 degrees and then recooled.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cutting boards on prep coolers on cook's line were excessively scratched and stained. Cover was removed from make cooler on end of cook's line. The saute appetize, make cooler had pooling liquid in bottom of cooler. Maintain equipment in good repair. Repair/replace indentified equipment.
- Critical: Sanitizing concentration
No measurable sanitizer was available in rinse cycle of dish machine. Provide effective level of sanitizer in rinse water of dish machine. Sanitizer rinse water at bar was 65 degrees F. Provide sanitizer at minimum of 75 degrees F. Note: Water at bar was changed.
- Plumbing installed and maintained
Pipe was dripping to left of dish machine.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Eliminate leak.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baseboards are missing and/or damaged in various locations of kitchen, eg by walk-ins, back door, etc. Maintain walling in good repair. Repair/replace baseboards.
- Critical: Toxic items labeled and used properly
Spray bottle at mop sink was not clearly marked with contents. Flying insect killer was being stored next to stainless steel polish in supply closet.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents. Note: Pesticide was removed.
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11/9/2012 | Routine | 82 |
The facility will be charged a fee for this recheck.
- Critical: Water source safe, hot, and cooled under pressure
Hot water at hand sink is present.
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8/17/2012 | 1st Recheck | |
HACCP: Direct hand contact with ready to eat foods.
- Original container, properly labeled, consumer advisory
Large bin of flour was not labeled in back prep hallway.
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. Label container properly.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cutting boards on main cook line were excessively scratched and discolored. Excessive amounts of ice were noted in walk-in freezer. Non-food contact surfaces need to be maintained smooth and easily cleanable and in good repair. Repair/replace equipment.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Grease filters were missing in ventilation hood. Provide missing filters when hood is in use. No drainhose was provided bar holster. Provide.
- Thermometers, gauges, test kits provided
No quaternary test papers were available at time of inspection. Provide quaternary test papers in order to monitor and maintain proper sanitizer concentrations.
- Critical: Sanitizing concentration
Quaternary sanitizer was weak, ie less than 200 ppm in 3 compartment sink and in wet wiping cloth solution. Provide safe, effective sanitizing solutions at correct concentrations. Note:
Advised to use bleach till dispenser repaired.
- Critical: Water source safe, hot, and cooled under pressure
No hot water was available at handsink near soup hot holding units in waiter area. Provide hot water at hand sink.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No convenient waste receptacle was available at handsink on back line and in soup dispensing area.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used. Provide waste receptacles at handsinks.
- No Certified Manager Present
No certified food handler available 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. Provide CFH
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7/30/2012 | Routine | 84 |
HACCP: Discussed not blocking hand sink by dishwasher area, keeping scoop in a running dipper well, not standing water, and having a trash container for all hand sinks. Informed manager that if seen in future inspections, these will be violations.
Frozen foods were frozen.
Quat used as sanitizer-200 ppm
Cl used at bar and dishwasher- 100 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed milk in walk in cooler and prep cooler not date marked and held past the sell by date on container, 2)Observed blue cheese, ranch dressings, and a cream based sauce held past the 7 day discard date in walk in cooler, 3) Ranch and blue cheese dressings in one door prep cooler holding at 45-50 degrees.
Foods that are appropriately marked with a date or day that exceed a temperature and time combination shall be discarded. 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.
1)&2) date mark any PHF's when first opened and discard after 7 days. 3) maintain temperature of cold PHF's at 41 degrees or below. All items discarded, corrected.
- Thermometers provided and conspicuously placed
Observed no thermometer for Delfield cooler and one door True prep cooler.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food protection during storage, prepartion, display, service, transportation
Observed dinner plates on top of cookline counter top stored in ways that could contaminate top plates.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
When not in a lunch or dinner rush where plates are turned over fairly quickly, provide means to protect top dishes from any kind of contamination.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed uncovered employee beverage on top of dish machine.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces designed, constructed, maintained, installed, located.
Observed cracked handle for the cookline pull cooler and upright meat cooler.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods.
Replace cracked handle with one in good repair.
- Critical: Sanitizing concentration
No available concentration observed at dish washer.
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.
Maintain chlorine sanitizer for dish washer at 50 - 200 ppm at all times. Corrected by replacing empty sanitizer bucket.
- Food contact surfaces of equipment and utensils clean
Observed the following food contact surfaces soiled: 1)interior of microwave, 2)Interior of the cookline floor freezer, interior of cookline prep cooler.
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.
Clean areas and maintain clean.
- Storage/handling of clean equipment, utensils
OMIT
- Plumbing installed and maintained
Observed leak at dish washer area under sprayer catch basin.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair leak.
- Floors properly constructed, clean, drained
observed cracked floor in dish wash area allowing for stagnant water.
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.
Repair areas where floor is cracked or regrout areas to form a smooth, easily cleanable floor.
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3/19/2012 | Routine | 76 |
This compliant investigation is in response to a situation that happened at this establishment on 12/22/11. Two individuals both eaten salmon and experienced hot, flushed skin and claimed one passed out for a few minutes. 911 was called and the individuals were taken to the hospital, where one individual experienced diarrhea.
A sanitarian from this Department went to this establishement on 12/28/11 and conducted a complaint investigation. The manager and chef were asked regarding the situation on 12/22/11. They both claimed that salmon is a popular item and is served to many people. The chef took me the process of when the salmon comes in to when it is served. Shipments of salmon comes in frozen and is kept in the walk in freezer. It is then brought to the walk in cooler to thaw. The filets are kept on the bottom racks. According to the chef, the filets are pre cooked to 165 degrees on wood planks and placed back to cool in the walk in freezer. These are kept on high racks, not under any raw products. The filets are taken out as needed to be cooked in the oven again to 165 degrees, then served to the customer.
Ceasar salad was also consumed by on individual in question. The salads are prepped at the salad prep table. The ceasar dressing is made on site and contains no fish ingredients. It is keep chilled in the prep table.
It was discussed to the chef that the containers of cooked crab meat that is kept under the scallops should be moved to a better location, even though the crab meat is cooked in the cooking process for other dishes.
There was no apparent sign during the inspection that any cross contamination issues exist. The sanitarian did reinforce to the manager and chef the idea that any utensils or equipment used with shellfish be used solely for shellfish and no other item to prevent cross contamination that may cause shell fish allergies.
It is noted that this establishment was routinely inspected on 12/21/11. The sanitarian did further re inforce the concept of keeping wet wiping cloths store in the sanitizer bucket between uses. Quat sanitizer used, observed at 200 ppm.
Complaint closed.
No violation noted during this evaluation. | 12/28/2011 | Complaint Investigation | |
HACCP: Date marking- The date mark must stay on all containers of food until that food is consumed or discarded.
cl- used as sanitizer in bar three compartment and dish machine @ 100ppm
quat used in buckets @ 200ppm
Dish machine broken and being repaired by Coker during the inspection.
- In-use food dispensing utensils properly stored.
A. Scoop handle in bulk food items and ice stored with the handle in the ice.
B. Running dipper well was turned on to only allow the water to drip- not run.
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.
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.
A. Bulk container lids in disrepair.
B. Cardboard used to stabilize dessert racks.
C. Salad prep table held together with duct tape.
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.
- Wiping cloths clean, used properly, stored
Wet wiping cloth found on counter in kitchen.
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
Utensils stored in sanitizing buckets between uses in two different areas of the kitchen.
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.
- Critical: Hand washing sinks installed, located, accessible
A. Two handsinks in kitchen partically blocked with bread rack and waitress tray and table.
B. Bar handsink blocked with rags.
Lavatories shall be accessible to employees at all times.
Corrected by education.
- Critical: Toxic items labeled and used properly
A. Spray bottle at wait station unlabeled.
B. Bottle of pills and bottle of lighter fluid found on shelf above waitress prep area.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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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12/21/2011 | Routine | 85 |
The top portion of the prep cooler on the cookline in the kitchen has been repaired and now temps at 38 degrees F. Monitor the temperature. Food is now able to be stored in this cooler.
No violation noted during this evaluation. | 4/27/2011 | 1st Recheck | |
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