A request for service was received on 1/6/2016 which stated this establishment has a "strong sewage odor".
Upon inspection, it was discovered that a strong sewage odor is present in the women's restroom. Water has been added to the floor drain to see if it is a dry trap problem in the floor causing the odor. The odor is still present after adding the water to the drain. Continue to add the water to drain to help prevent a dry trap. If the odor continues to occur, please contact a licensed plumber to evaluate the issue.
No further investigation. Case closed.
No violation noted during this evaluation. | 1/8/2016 | Complaint Investigation | |
A recheck was conducted on 12/21/15 to determine if effective measures have been taken to eliminate pests throughout the establishment. During the time of inspection, a pest control invoice was presented to show pest control came in on 12/20/15. In addition, the establishment has continued making an effort to clean the floors below the ovens. Based on the recheck, the establishement is approved to continue operations. No cockroaches were observed during time of inspection. The establishment is highly suggested to continue cleaning floors, below ovens, and below/between fryers to reduce the number of pests in the establishment. Continue to follow up with pest control as needed. No further rechecks at this time. - JNF
No violation noted during this evaluation. | 12/21/2015 | 2nd Recheck | |
A recheck was conducted on 12/18/15 to determine if the establishment has taken measures to control pests and has called pest control. During the time of inspection, it was observed that the establishment has cleaned certain areas but there is still significant build-up below the ovens and behind equipment (pictures taken). In addition, no pest control has been called and no invoices were able to be provided. 2 cockroaches were observed running around on the floor during the time of inspection (picture taken). Based on the recheck, the establishment must call pest control today and have pest control measures taken. Another recheck will be conducted on Monday 12/21/15. At the time of the recheck pest control invoices must be provided or the establishment will be closed.
No violation noted during this evaluation. | 12/18/2015 | 1st Recheck | |
GC:
.
Frozen foods frozen
Sanitizer: 200 ppm (cl-)
HACCP: Education on date marking and labeling
- Original container, properly labeled, consumer advisory
A large green container of flour was found on the green shelves next to the handsink and dry storage without a label
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.
Correct by labeling all easily mistakable foods not stored in their original container
- Critical: Hot food at proper temperatures
1.) Several containers of chicken were found stored above the stove without refrigeration or hot holding. The chicken was found at a temperature of 110 degrees and 120 degrees F. The chicken did not have a time or date label
- Thermometers provided and conspicuously placed
No thermometer was available in the prep cooler below the stove
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.
Correct by providing a thermometer in all refrigeration units
- Potentially hazardous foods properly thawed
Shrimp was found thawing in a metal container below the hot holding unit without running water or mechanical refrigeration
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 placing shrimp in cooler. Thaw all foods in refrigerated units, under running water, or in a microwave.
- Food protection during storage, prepartion, display, service, transportation
Several containers of food in the prep cooler below the stove, the prep cooler across from the stove, and the walk-in cooler were found without protection or covering. Containers included chicken, seafood, and precooked foods.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Correct by providing a covering or lid over all food products to protect the food from potential contamination
- In-use food dispensing utensils properly stored.
1.) Several plastic bowls were found in the flour, salt, and sugar bins being used as scoops. The bowls did not have handles and were stored directly in the product
2.) A metal scoop was found in the sugar bin with the handle in the food product
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 providing utensils with handles and storing the utensils with the handle extending out of the food product
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1.) The white floor freezer directly next to the boxes of dry storage has a torn lid gasket leaving exposed insulation
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.
Correct by repairing or replacing the torn lid gasket
2.) The white freezer next to the stove is heavily built up with ice that is blocking the back and floor of the freezer from being cleaned
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.
Correct by defrosting, cleaning, and sanitizing the freezer
- Wiping cloths clean, used properly, stored
A wiping cloth was found on the counter across from the white freezer next to the cash registers wet and without sanitizing solution
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
Correct by storing all wet cloths in sanitizing solution between uses
- Non-food contact surfaces clean
The sides of the fryers on the cook line are heavily soiled
All non-food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all non-food contact surfaces
- Single service articles not re-used
1.) A plastic single use spoon was found being used as a scoop in several food products including gravy and spices
- Critical: Hand washing sinks installed, located, accessible
The handsink next to the walk-in cooler was blocked with a clear plastic jug located in the handsink during the time of inspection
Lavatories shall be accessible to employees at all times. Handwashing sinks shall be used for handwashing only
Corrected by removing jug. Use handsinks for handwashing only
- Critical: Presence of insects/rodents. Animals prohibited
1.) A frog was found behind the shelving unit next to the 3 compartment sink
- Floors properly constructed, clean, drained
Several areas of the floor were found heavily soiled... 1.) the floor below the handsink
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls behind the white floor freezers by dry storage are soiled
- Critical: Toxic items labeled and used properly
1.) Personal medication was found stored on the top shelf above the prep cooler
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12/11/2015 | Routine | 68 |
This visit was initiated by RFS # 15-434 which states "Roach infested". Upon visit to the establishment, worker/owner was informed of the complaint. There were dead roaches observed on the floor (in between cooking equipment and under cooking equipment) in several locations. No live roaches were observed. Worker/owner states that professional pest control services are provided once per month by a local company (copy of proof will be fazxed to PCCHD). This worker strongly recommended that the establishment provide regular and routine cleanings of the flooring and contact pest control to provide additional services as needed.
- Floors properly constructed, clean, drained
Flooring in corners and under equipment heavily soiled with debris. Provide a routine cleaning.
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9/29/2015 | Complaint Investigation | |
HACCP - discussed and provided written information on temperature control of potentially hazardous foods and food manager and food handler training.
Sanitizer - chlorine
- Original container, properly labeled, consumer advisory
Multiple food items in walk in cooler and chest freezers not properly labeled.
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 food items with name and date of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Pre-cooked cold chicken on prep table at 61 degees F.
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. Discard out of temperature food product. Worker discarded chicken. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Multiple food items stored in walk in cooler not covered. Properly cover foods to protect from contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of 3 door prep table 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 or replace gaskets.
- Critical: Outer openings protected from insects, rodent proof
Front door propped open. No screen material to provide protection from pests.
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. keep door closed when not in use. Worker closed door. Corrected.
- Floors properly constructed, clean, drained
Fl.ooring in cormers and under equipment soiled with debris. Provide a routine cleaning.
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8/3/2015 | Routine | 86 |
This is a change of ownership inspection. Establishment approved to operate under new ownership. Please be advised that a routine scored inspection will occur on or after 8/17/15 and any issues listed in this report will be expected to be corrected by follow-up inspection.
- Original container, properly labeled, consumer advisory
Observed several food products not in original packaging, not properly labeled.
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. Properly label foods.
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on counters and tables.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet wiping cloths in buckets of sanitizing solution.
- Food contact surfaces of equipment and utensils clean
Buildup of ice in chest freezers. Defrost, clean and sanitize food contact surfaces. Blade on industrial can opener heavily soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Gaskets on door of walk in cooler heavily soiled with dust and debrise shelves heavily soiled with debris. Clean and sanitize non food contact surfaces.
- Single service articles not re-used
Observed single service "cottage cheese" tubs reused.
Re-use of single-service articles is prohibited. Remove cottage cheese tubs.
- Plumbing installed and maintained
Valves/spigot on 3 bay sink leaks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair leak.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls throughout establishment soiled with debris.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Observed children in establishment in food service area.
The presence of persons not authorized by the management or person in charge is prohibited in food preparation and utensil-washing areas.
- No Certified Manager Present
No state certified manager present.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Provide a certified manager.
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6/17/2015 | Final | |
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