HACCP = food service sanitation manager certificate
All frozen food is frozen.
chlorine bleach sanitizer is utilized
- Food contact surfaces of equipment and utensils clean
1) The rack on the right side of the Everest cooler where food items are stored is soiled. 2) The interior surfaces of the popcorn and the microwave are soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Plumbing installed and maintained
A leak is present on the faucet of the three-compartment sink. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair the leak.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Soap and paper towels are missing at the hand sink located at the bar. Maintain soap and paper towels at all hand sinks at all times. These have been provided during the inspection.
- Floors properly constructed, clean, drained
The floor below the mop sink in the back room is soiled. Maintain all floors clean. Clean this area.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling and fan cover on the ceiling of the Everest cooler at the bar is soiled. 2) The fan covers on the wall of the walk-in cooler are soiled. 3) The ceiling and walls in the walk-in cooler are soiled and several areas have peeling/chipping paint. 4) The fan cover on the wall of the restroom is soiled. Maintain all walls, ceilings and attached equipment smooth, easily cleanable, non-absorbent and clean.
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7/7/2015 | Routine | 93 |
HACCP: Food protection.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
Note: During last two inspections no food was present in establishment other than frozen pizzas and frozen breadsticks which are prepared in microwave and/or pizza oven. Establishment only serves frozen foods now and is switching to a Cat III.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior of pizza oven, interior of popcorn machine, interior shelves of Everest cooler, interior shelves of walk in cooler. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Floors properly constructed, clean, drained
Various areas of flooring behind bar, in kitchen area, and in walk in cooler are soiled. Clean routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in kitchen area and walls/ceiling in walk in cooler are soiled with chipped and peeling paint. Maintain walls and ceilings in clean condition. Maintain walls and ceilings in good repair.
- Rooms clean, lockers provided and used, clean
Employee items intermingled with items for the establishment, including employee lunch items in Everest cooler with soda bottles.
Suitable facilities shall be provided and used for the orderly storage of employees belongings. Provide a specific area of the fridge for employee items.
- 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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10/9/2014 | Routine | 95 |
HACCP: Certification HACCP Provided
Cl- sanitizer is used in the establishment.
Frozen foods maintained frozen.
Note: Establishment serves frozen pizza, frozen tamales, and frozen garlic bread. Category II license is due to occasional Fish Fry's and/or St. Patrick's Day food specials.
- Food contact surfaces of equipment and utensils clean
Interior of white microwave and interior of pizza oven soiled. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
| Various areas of flooring in walk-in cooler and beneath bar are soiled. Clean floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls and ceiling in walk-in cooler not smooth, absorbent and easily cleanable due to excessive peeling paint. Repaint ceiling and walls in walk-in cooler. 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.
- No Certified Manager Present
No certified person present at time of inspection. Provide original certificates at next routine inspection.
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4/4/2014 | Routine | 96 |
Frozen foods frozen
Sanitizer - chlorine
HACCP - Temperature control of potentially hazardous foods.
- In-use food dispensing utensils properly stored.
Scoop stored in ice with handle in ice. Spoon for dispensing buffalo chicken dip stored on paperplate.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
Paint peeling on walls and ceiling of walk in beer cooler. Resurface walls and ciling.
- Food contact surfaces of equipment and utensils clean
Interior small counter top refrigerator soiled. Shelving in 2 door cooler soiled with mold. Clean and sanitize food contact surfaces.
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9/30/2013 | Routine | 95 |
Frozen pizza frozen. HACCP - Sanitizer solution concentration. Sanitizer - chlorine
- Food contact surfaces of equipment and utensils clean
Interior of pizza oven soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving in bar area soiled with dust and debris. Clean and sanitize non food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Handsink in food prep area soiled. Clean and sanitize handsink so that it is accessible for proper handwashing. Worker cleaned and sanitized handsink. Corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
Paint peeling on walls of walk in cooler.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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4/24/2013 | Routine | 92 |
.HACCP - Discussed proper handwash procedures
- Food contact surfaces of equipment and utensils clean
Interior of pizza oven soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving storing bottles of alcohol and memorabilia covered with dust. Clean and sanitize shelving.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls and ceiling in walk in cooler in disrepair. Resurface walls & ceiling.
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8/29/2012 | Routine | 96 |
HACCP - Discussed pest control
Sanitizer - chlorine
Note - There will be arecheck fee assessed for all rechecks.
- Food contact surfaces designed, constructed, maintained, installed, located.
Walls and ceiling of walk in cooler in disrepair. Repair or replace food contact surfaces.
- Food contact surfaces of equipment and utensils clean
Interior surfaces of popcorn machine heavily soiled. Clean and sanitize food contact surfaces.
- Plumbing installed and maintained
Broken spigot on mop sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Presence of insects/rodents. Animals prohibited
Observed mouse droppings in cabinets under prep counter (pizza oven area).
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Recheck on or after 3/6/12.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling in food prep area in disrepair. Repair or replace ceiling.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Dusty empty bottles in bar area.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. Discard empty bottles.
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3/23/2012 | Routine | 89 |
HACCP: Temperature control of potentially hazardous foods
Frozen foods were frozen
There will be a recheck fee assessed for rechecks.
- Food contact surfaces of equipment and utensils clean
Interior of pizza oven heavily soiled, freezer on small countertop refrigerator in need of defrosting, Kenmore upright freezer in need of defrostiong to remove excessive ice build up. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
shelving in bar area heavily soiled with dust, gaskets on freezer (Kenmore) heavily soiled. Clean and sanitize non food contact surfaces.
- Single service articles not re-used
Single service cup reused to dispense peanuts.
- Plumbing installed and maintained
Spigot on 3 compartment sink leaking.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Outer openings protected from insects, rodent proof
Large gap under back door.
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. Repair door to remove gap. Recheck on or after 12/02/11.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in walk in beer cooler soiled and some mold growth present.
Fan covers of walk in cooler covered with dust.
Provide a routine cleaning.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Multiple items, papers, tools, etc. not in use stored in back food prep and walk in beer cooler.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. Remove all unnecessary clutter.
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11/18/2011 | Routine | 88 |
HACCP - Proper Handwash Procedures Sanitizer - chlorine
- Critical: Sanitizing concentration
No sanitizer solution made for cleaning and sanitizing food and non food contact surfaces. Provide sanitizer solution at 150-200ppm. Worker made sanitizer solution at 200ppm. Corrected.
- Wiping cloths clean, used properly, stored
Wet wiping cloth on counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
Soiled gaskets on the following: small refrigerator in prep area, freezer in walk in cooler. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls and sealing in walk in cooler in disrepair.
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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5/10/2011 | Routine | 93 |
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