HACCP = plumbing maintenance
No food preparation is occurring during this routine inspection.
A recheck for the women's restroom faucet will occur on or after 11/2/15. Please call when this faucet is repaired. Kate Brown 309-679-6097.
- Critical: Water source safe, hot, and cooled under pressure
The metered faucet in the women's restroom, located in the hallway near the kitchen, is not properly functioning. The hot water side doesn't run for at least 15 seconds and the cold water side does not function at all. Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water. Repair the faucet. A recheck will occur on or after 11/2/15.
- Floors properly constructed, clean, drained
The floor in the kitchen is rough and the paint is peeling from the main areas.
All floors shall be maintained smooth and easily cleanable.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The vent cover on the ceiling above the unused espresso machine, in the hallway leading to the kitchen is soiled.
2) Two ceiling tiles are out of place in the room leading to the kitchen, where unused kitchen equipment is stored.
Maintain all ceilings and attached equipment smooth, easily cleanable and clean.
- No Certified Manager Present
A valid Food Service Sanitation Manager Certificate is not available for this location. Certification shall be achieved by successfully completing a Department approved course and monitored examination offered by a testing organization in compliance with the criteria in the IDPH food service code. Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection. Please provide this by the next routine inspection. Food Manager class info has been given during this inspection.
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10/21/2015 | Routine | 93 |
HACCP = discussed time only as a control (When potentially hazardous food items are not able to be served out of mechanical refrigeration, or be submerged in ice, "time only as a control" can be used. Once the food item has left mechanical refrigeration, 41 degrees F or below, a label or record of discard time must be kept for the product. The maximum amount of time that "time only as a control" can be used is 4 hours. All potentially hazardous food items, if not kept in mechanical refrigeration, must be discarded after the 4 hours). Since the events at this establishment typically run for 2 hours, it would be safer to discard the food items after the 2 hour period if "time only" is being used as a control.
cl- bleach is the sanitizer used at this establishment
No food preparation or serving was underway during this inspection.
- Lighting provided as required. Fixtures shielded
The light in the ventilation hood is burnt out. Maintain adequate lighting in this area. Replace the bulb.
- No Certified Manager Present
The Food Service Sanitation Manager Certificate for Linda Gilbert, according to our records, expired in 2013. The certificate itself is not available during this inspection. Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection. Provide an up-to-date certification by the next routine inspection.
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5/1/2015 | Routine | 99 |
HACCP: Discussed and provided Hand Washing information. No violations found at time of inspection.
No violation noted during this evaluation. | 10/2/2014 | Routine | 100 |
HACCP: Spoke about storing toxic items, printed HACCP bulletin.
Cold food cold, frozen foods frozen.
Sanitizer: Cl-
- In-use food dispensing utensils properly stored.
Utensils in drawer found to be disorganized.
Place utensils in an orderly fashion to minimize contact with food contact surfaces.
- Critical: Water source safe, hot, and cooled under pressure
3 compartment sink sprayer turned off and clogged. Clean and maintain all fixtures to ensure availability of potable running water. Corrected by turning on the valves and cleaning sprayer. -JAD-
Each compartment of the three compartment sink shall be supplied with hot and cold potable running water.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water.
- No Certified Manager Present
Updated Food Managers certificate not available, please keep a copy of the certificate on premises.
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6/12/2014 | Routine | 94 |
HACCP: Proper concentrations of sanitizer solution. Cl- Sanitizer: 100 ppm
- Thermometers provided and conspicuously placed
No thermometer was found in Frigidaire Refrigerator. Provide thermometer and place where it is easily visible. 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.
- Storage/handling of clean equipment, utensils
Clean silverware in utensils drawer was stored in soiled holder. Clean utensil holder often to prevent soil accumulation and ensure silverware is stored in a clean dry place. Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
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11/13/2013 | Routine | 98 |
HACCP: Proper storage of cleaning supplies and chemicals. Cl- Sanitizer: 200 ppm
- Critical: Toxic items properly stored
1) Spray bottle with bleach (Cl-) Sanitizing solution was not labeled. 2) Chafing dish fuel stored on table above box of sparking water. Label all toxic and storage away and/or below foods and food items. 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, labeled and moved toxic.
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7/30/2013 | Routine | 95 |
No violations found at time of inspection. Lack of Hot Water in hand sink has now been corrected. Approved kitchen to operate.
- Critical: Water source safe, hot, and cooled under pressure
Hot water in kitchen hand sink is now present. Violation corrected, approved to operte.
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5/3/2013 | Final | |
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- Critical: Water source safe, hot, and cooled under pressure
Hot water was not present in any of the plumbing fixtures in the kitchen. Provide hot and cold running water. Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet. Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water.
- Critical: Toxic items properly stored
Chafing dish fuel and toxic cleaning supplies are stored on counter and spray bottle not labled. Store all toxics away and below any food, food prep areas/counters, and utensils. Lable all toxic cleaning bottles. 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. Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
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3/18/2013 | Preliminary | |
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