- Single service items properly stored, handled, dispensed
Found a case of single service napkins stored on the floor by the door to back room. Corrected.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Found excess of lime accumulation on three compartment sink at the bar area.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Please provide a lid to waste can in womens restroom.
Easily cleanable lidded waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found potato slicer wall mount worn and exposing wood. Please repaint wall mount so that it is easily cleanable. Found plastic around air handling unit in kitchen area above dish area. Please remove plastic and replace with cleanable seal.
Concrete or pumice blocks used for interior wall construction in walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be finished and sealed to provide an easily cleanable surface.
- Lighting provided as required. Fixtures shielded
Replace missing light shield above cook line.
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.
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10/9/2015 | Routine | 94 |
HACCP: Provided and discussed hand washing hacccp sheet
All frozen food was frozen
Sanitizer used: Chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Door gaskets of both the small prep cooler and the large 3-door cooler are in disrepair.
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.
- Rooms and equipment - vented as required
The light above the true 3-door cooler is missing its shield.
Provide a shield or cover over the light.
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5/15/2015 | Routine | 98 |
\Frozen foods frozen, no hot foods at time of inspection.
HACCP - Discussed food handler training, temperature range for potentially hazardous foods.
No violations found at this inspection by this inspector.
No violation noted during this evaluation. | 9/25/2014 | Routine | 100 |
See attachment for original form and signatures.
Recheck of handwashing sink shows hot water working at current time.
EI/MJ
No violation noted during this evaluation. | 6/30/2014 | 1st Recheck | |
Frozen foods are frozen.
HACCP - Discussed date marking of foods, written handout given.
Recheck of handwashing sink in bar on or after 7/7/14. Recheck fee will apply.
- Critical: Hand washing sinks installed, located, accessible
Handwashing sink at the bar has broken hot water faucet, thus no hot water provided at bar handwashing sink.
Repair handwashing sink faucet so hot water is able to run freely.
Self-closing, slow closing, or metering faucet used shall be designed to provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Recheck on or after 7/7/2014. Recheck fees will be assessed.
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6/23/2014 | Routine | 96 |
HACCP Discussed proper cleaning of non food contact surfaces.
Quat sanitizing solution bucket concentration: 200 ppm
- Non-food contact surfaces clean
Dry storage racks and shelving are soiled with food debris and grease.
Routinely clean and maintain shelving.
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.
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8/20/2013 | Routine | 99 |
HACCP: Storage practices of food was discussed. Quat sanitizer- 200 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several bags and tubs of shredded cheese were not date marked.
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.
Corrected by education.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket of the make table is in disrepair.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The trash receptacles in the restrooms are not covered.
Provide covered trash receptacles in the restrooms.
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3/28/2013 | Routine | 92 |
NOTE: All new bar equipment is being ordered and will be installed in the next month. Discussed with Deb about providing an air gap at the ice bin during the equipment change.
Chlorine Sanitizer Used: 200 ppm
HACCP: Discussed the importance of checking foods when receiving them. Discussed datemarking and proper labeling. Discussed proper concentration and temperature of chlorine sanitizer.
- Original container, properly labeled, consumer advisory
Several items in the cooler were not labeled properly. Food in the cooler out of its original container shall be labeled with the name of the product and the date and time of preparation.
- Food contact surfaces designed, constructed, maintained, installed, located.
The cutting board of the prep cooler and the large cutting board used to cut tomatoes are in disrepair.
Replace or resurface cutting boards.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The bar cooler has a large amount of ice build up. Repair.
- Food contact surfaces of equipment and utensils clean
Inside of microwave soiled. Clean and maintain clean all food contact surfaces.
- Non-food contact surfaces clean
Bar mats at the bar are soiled. The track of the cooler in the back of the kitchen is soiled. Clean and maintain clean all nonfood contact surfaces.
- Plumbing installed and maintained
The handsink at the bar is draining slowly. Repair so the handsink drains properly.
- Floors properly constructed, clean, drained
The floor under the True cooler in the back of the kitchen is soiled.
Clean and maintain clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles of the vent above the fryers are soiled. Clean baffles and maintain clean.
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9/19/2012 | Routine | 90 |
HACCP: Discussed maintaining bleach sanitizer concentration at 50- 200 ppm and keeping tomatoes inside prep cooler if the top area isn't holding temperature. Recommended either taking a temperature log of tomatoes or implimenting a 4 hour hold time before discarding.
Frozen foods were frozen.
Cl and quat used as sanitizer
cl- 400 ppm
quat-200 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed ground beef in sliding door cooler not date labeled.
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.
Label any potentially hazardous item held over 24 hours with a 7 day discard date. Corrected by education.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed: 1) torn door gaskets on upright silver cooler and prep cooler. 2) Observed no cover or lid for trash containers in both restrooms.
Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
1) Repair/replace torn door gaskets and maintain in good repair. 2) provide lid for trash containers in restrooms.
- Non-food contact surfaces clean
Observed ponding water inside keg cooler.
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.
Clean cooler and maintain in good working order. If there is a leak, repair leak.
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2/14/2012 | Routine | 93 |
HACCP: Discussed labeling potentially hazardous items if not used within 24 hours with a 7 day discard date. This includes any milk or cream at the bar area and sliced tomatoes in the kitchen. Informed owner that this will be a violation if seen during future inspections.
Also discussed not using cloth towels underneath clean dishware or utensils or at bar area. This will also be a violation if seen during future inspections.
Begin having a santizer bucket with appropriate level of sanitizer at bar area as well and discontinue using soap and water to sanitizer tabletops and food contact surfaces. And have containers of sanitizer labeled with contents.
Cl used as sanitizer- 200 ppm
Frozen foods were frozen.
- Original container, properly labeled, consumer advisory
Observed no consumer advisory at table or on menu.
A consumer advisory shall be posted in view of the patrons in the form of a brochure, deli case or menu advisory, label statement, table tent, placard or other written notification to advising them of the potential risk of eating raw or under-cooked animal food.
Provide consumer advisory notice in view of customers.
- Food protection during storage, prepartion, display, service, transportation
Observed boxes of potatoes stored on floor in kitchen.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area.
Food must be protected from contamination at all times, for however long the product stays in that location. Store all products and items at least six inches above floor. Violation was corrected by putting a bread crate under boxes of potatoes.
- Critical: Hands washed, good hygienic practices (observed).
Observed lettuce and other food debris in kitchen hand sink.
Employees shall maintain a high degree of personal cleanliness and conform to good hygienic practices during all working periods in the food service establishment.
Use the hand sink for hand washing only. Violation corrected by education.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed torn door gaskets at the following areas: Left side door of the True cooler and the doors of the floor prep cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
Repair/replace torn door gaskets. Maintain in good repair.
- Lighting provided as required. Fixtures shielded
Observed no light shield for light in mop/ storage area.
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.
Provide shield or means to protect bulb from breaking.
- Critical: Toxic items properly stored
Observed the kitchen sanitizer bucket concentration >200 ppm.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
Maintain bleach sanitizer concentration at 50-200 ppm. Routinely use test strips to check for strength. Re assess how much bleach is used for saniziter. Violation was corrected by employee re making concentration, which was observed at roughly 200 ppm.
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12/8/2011 | Routine | 85 |
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