The left side True prep cooler at the wait staff area was adjusted during the last rountine inspection and was holding food items at less than 41 degrees F prior to leaving.
The right side True prep cooler at the wait staff area has been replaced with a different cooler and is now maintaining the food items at 41 degrees F or less. Monitor the temps in all coolers throughout the day.
A recheck fee will be billed to this establishment.
No violation noted during this evaluation. | 12/14/2015 | 1st Recheck | |
Temperatures continued: Chicken noodle soup in bain marie hot holding 151 degrees, Potato soup in bain marie hot holding 140 degrees
Dishwasher is Cl- sanitizer solution @ 100ppm.
Bar dishwasher is Cl- sanitizer solution @ 100ppm.
Sanitizer solution buckets are Quat solution @ 400ppm.
Frozen foods frozen.
Voluntary Destruction Form Continued: Horsey Sauce- 16 oz containers (1), Tarter Sauce- 16 oz container- (6), Fat Free Ranch- 16 oz container-(5), Whipped Butter 2 OZ container (54), Salsa 1/2 container, Garlic and oil mixture 32 oz.
HACCP: suggested cooler temp logs
A recheck will occur on or after 12/17/2015 to varify the right side true cooler has been fixed. A recheck fee will be billed to this establishment.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Found the following products to be out of temperature located in prep cooler beneath microwave.
A.) Chicken salad- 49 degrees B.) Sour cream- 49 degrees C.) Cottage Cheese- 53 degrees D.) Tuna Salad- 50 degrees E.) Marinara Sauce- 48 degrees F.) Cole Slaw- 49 degrees G.) Ranch Dressing- 53 degrees H.) Tarter Sauce- 50 degrees I.) Whipped Butter- 54 degrees
Found the following products hot holding on the grill:
A.) chicken breast 90 degrees B.) mushrooms 118 degrees C.) grilled onions 109 degrees -these items were voluntarily disposed of.
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.
Corrected by discarding and denaturing products.
- Potentially hazardous foods properly thawed
Found raw chicken being thawing in a large bucket full of standing water.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process. Corrected by turning the cold water faucet back on them.
- Non-food contact surfaces clean
Found the following non-food contact surfaces to be soiled.
A.) Garbage cart located near the can opener has an accumulation of build up
B.) Piping beneath dishwasher has an accumulation of buildup
C.) Exterior of nacho cheese machine is soiled with grease buildup
Please clean all non-food contact surfaces on a routine basis to prevent an accumulation of build up.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The employee restroom door located behind the bar area is no longer self-closing.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
Provide a self-closing device on this door.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found ceiling to have food debris above prep area.
Please clean ceiling on a routine basis to maintain clean.
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12/7/2015 | Routine | 89 |
Both prep coolers at the cook line are now holding the cold food items at 41 degrees F or below. Monitor the temperatures frequently and take a corrective action, if necessary.
A recheck fee will be accessed.
No violation noted during this evaluation. | 9/11/2015 | 1st Recheck | |
Temps continued: chicken wings, right side True prep cooler kitchen (cook line), 50
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The two True prep coolers, located at the cook line in the kitchen, across from the grill and fryers are not holding the food items at 41 degrees F or below. The temperature range from 49-59 degrees F. All food items have been voluntarily disposed of. Maintain all cold potentially hazardous food items at 41 degrees F or below. The top portions are allowed to be used as long as the food items are kept on ice and the ice is maintained. Repair the coolers. Contact our office once the coolers have been repaired. A recheck will occur on or after 10 days or when a call is received.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket on the middle door of the True freezer in the kitchen is torn.
Maintain all non-food contact surfaces smooth and in good repair.
Replace the gasket.
- Critical: Sanitizing concentration
1) The dish machine located near the bar area test 0ppm of available chlorine.
2) The dish machine in the kitchen tested at 0ppm of available chlorine.
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. Both machines have been repaired prior to the end of this inspection and test correctly.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The employee restroom door located behind the bar area is no longer self-closing.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
Provide a self-closing device on this door.
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8/27/2015 | Routine | 88 |
HACCP = dish machine sanitizing concentration
cl- bleach sanitizer at bar glass machine = 100ppm
cl- bleach sanitizer at kitchen dish machine 10 ppm corrected to 100ppm
quat sanitizer in bucket = 200ppm
All frozen food is frozen.
- Original container, properly labeled, consumer advisory
The shepherd's pie product and the a couple other items in the walk-in cooler which have gone through the cooling process have a label with the date, but not the time cooling began. Label all cooling potentially hazardous food with the date and time of preparation. Provide the time on these items.
- Foods handled with minimal manual contact
An employee was seen at the cook line, preparing a ready-to-eat wrap with bare hands. Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves. The employees in the kitchen have been educated on this issue and have corrected it by wearing gloves after washing their hands.
- Critical: Sanitizing concentration
The chlorine bleach sanitizer at the dish machine was at 10ppm when tested. 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. It was determined that the chlorine bleach sanitizer bucket was empty and needed to be replaced and primed. The concentration is now 100ppm. Maintain the concentration for proper sanitizing.
- Non-food contact surfaces clean
1) The top surface of the dish machine in the kitchen is soiled. 2) The gasket on the walk-in cooler door in the kitchen near the cook line is soiled. Maintain all non-food contact surfaces clean. The top of the dish machine has been cleaned. Clean the gasket.
- Plumbing installed and maintained
The center of the faucet for the three-compartment sink in the kitchen is leaking when turned on. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair the leak so it meets these requirements.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The door to the employee restroom does not completely self-close. Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors. Repair the door so it meets these requirements.
- Floors properly constructed, clean, drained
The floor drain cover located below the three-compartment sink at the bar is soiled. Maintain all floor surfaces clean. Clean this drain cover.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers on the ceiling of the 3-door True cooler in the back storage room (where hot dog buns are being stored) are soiled. Maintain all ceilings and attached equipment clean. Clean this area.
- Critical: Toxic items labeled and used properly
Two spray bottles with a clear substance in them, were found at the mop sink without a label. None of the employees knew what either substances were in these bottles. All potential toxic items shall be labeled with their contents so they are used properly. The spray bottles have been emptied and the issue has been corrected.
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3/24/2015 | Routine | 82 |
HACCP: Discussed and provided information on Boil Orders.
Hot foods hot, cold foods cold, frozen foods frozen.
- Food contact surfaces of equipment and utensils clean
Ice machine baffle and top of kitchen heat lamp were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
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11/25/2014 | Routine | 98 |
HACCP: Discussed and provided information on Toxic Storage.
Hot foods hot, cold foods cold, frozen foods frozen.
Note
- In-use food dispensing utensils properly stored.
Ice scoop handle found in contact with product in ice machine.
Keep handles away from product to ensure food protection.
- Food contact surfaces of equipment and utensils clean
Soda gun on left side of bar found to be soiled on the interior.
Clean and sanitize on a routine basis to ensure food safety.
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9/18/2014 | Routine | 97 |
HACCP: Discussed the storage and handling of personal drinks. A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The cabinets under the soda dispensing at the wait staff area is in disrepair. Cabinets in wait area by hand sinks not sealed.
Repair the shelving and ensure it is maintained in good repair to prevent areas where pests may reside. Seal caulk or otherwise repair splash areas.
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.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Pre-flushed, scraped, soaked
There were dishes noted to have soil after being placed through the dish machine.
Corrected
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) beer draught catch basin, 2) exterior of the beer coolers, 3) sides of the hot holding units in the kitchen, 4) fans in the kitchen, 5) the shelving at the wait area is soiled.
Clean and sanitize all non food contact surfaces routinely and maintain clean.
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
The fans in the walk in cooler are soiled. The fan covers in the walk in coolers are soiled.
Clean all walls and attached equipment routinely.
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.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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5/5/2014 | Routine | 96 |
HACCP: Employee hygiene, eating and drinking and proper hand washing.
Cl- Dish Machine Sanitizer: 100 ppm Quat Sanitizer: 400 ppm
- Thermometers provided and conspicuously placed
Bottled beer display cooler on bar also used to store whipping cream is missing thermometer. Ensure all refrigeration units have a conspicuously placed thermometer to adequately monitor temperature and function of units. Especially those in front of a strong heat source such as the kitchen cook line. Monitor often especially after heavy times of foods perpetration and traffic. 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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Bottom gasket of freezer door located in front of non-prepared foods walk in cooler has gasket torn and in disrepair collecting some soil crumbs and debris. Fix and/or replace gasket to provide a smooth, easily cleanable surface. 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
Interior of soda nozzle gun holders behind bar had soil accumulation. Clan and sanitize 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.
- Non-food contact surfaces clean
Stand-up freezer in front of cook line in kitchen has some soil accumulation on interior bottom. Clean as often as needed to maintain clean and free from soil and debris accumulation.
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.
- Single service items properly stored, handled, dispensed
Single service to go containers were placed with food contact surface up on kitchen line and stored in cabinet in wait station the same way. Store all single service containers inverted to protect food contact surfaces from possible contamination and incorrect employee handling of such surfaces. 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. Corrected, inverted containers.
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11/25/2013 | Routine | 94 |
HACCP: Proper monitoring of potentially hazardous food temperatures in refrigeration units. Proper monitoring of cooling process of potentially hazardous foods.
Quat Sanitizing: 300 ppm Dish Washing Cl- Sanitizing: 100 ppm
- Original container, properly labeled, consumer advisory
Large plastic containers of bulk sugar and flour removed from original container in prep/bake area in back kitchen were not labeled. Label all bulk foods when removed from original container. 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
Prime Rib in non-prepared food walk in cooler in back had a temperature of 74°F. Was being cooled down with out a temperature. Per manager, it was put in walk in about an hour ago. Label all cooling of potentially hazardous foods with date and time of start of cooling process. Ensure temperature reached 70°F within 2 hrs and down to 41°F within an additional 4 hours. Time of cooling start must be present to properly monitor process. Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Thermometers provided and conspicuously placed
The following prep coolers were missing thermometers. 1) Salad Prep Cooler in kitchen, 2) Prep Cooler "C" in front of kitchen cook line. Ensure all refrigeration units have a conspicuously placed thermometer to adequately monitor temperature and function of units. Especially those in front of a strong heat source such as the kitchen cook line. Monitor often especially after heavy times of foods perpetration and traffic. 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.
- Single service items properly stored, handled, dispensed
Single service to go containers were placed with food contact surface up on kitchen line. Store all single service containers inverted to protect food contact surfaces from possible contamination and incorrect employee handleing of such surfaces. 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.
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7/22/2013 | Routine | 92 |
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