Facility has addressed several of the items noted on last inspection.
Floor in back room has been cleaned
No chemical storage above foods or food contact surfaces.
No cart stored in front of the hand sink.
Hand sinks were supplied with soap and towels.
Back room/office has been decluttered
Make sure to stay on top of cleaning issues.
Side work charts and check list are very useful in this area.
Make sure that all kitchen staff reviews last insection and have them sign inspection so that these items do not become repeat violations.
No violation noted during this evaluation. | 10/28/2015 | 1st Recheck | |
HACCP: Hand washing
Inspector is going to perform a recheck at facility with in 30 days to recheck cleaning issues. A recheck fee may apply to next years license.
- Potentially hazardous foods properly thawed
Found beef roast in prep sink thawing in standing water. Corrected and spoke to employee.
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.
- Foods handled with minimal manual contact
Found styrofoam cups being used to dispense cereal. Provide scoops with handles. Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- Non-food contact surfaces clean
Non food contact surface cleaning: found oj concentrate spilled in the reach in freezer in dry storage, clean the outsides to the bulk flour bins, clean the counter where coffee is brewed, non food contact surfaces shall be clean.
- Plumbing installed and maintained
The three compartment sink swing arm faucet leaks when supply is turned on and switch is activated so that chemicals can be mixed. Found lime accumulation on three comp faucet. Hand sink by dish area is draining slow.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
Found rolling cart stored in front of hand sink in kitchen. Corrected and spoke to employees.
Lavatories shall be accessible to employees at all times.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
.Found no soap at hand sink in the kitchen area. Corrected.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
Found floors heavily soiled under dish machine area, under ice machine in server area, and in dry storage area. Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found dust on ceiling and vent by cooking area in kitchen. Wall behind three compartment sink is soiled. Spice shelf above prep area needs dusted. Walls and ceilings shall be clean.
Found access panel missing on ceilng over island area. Found exposed wooden 2x4 on wall by mop sink. Walls shall be easily cleanable and in good repair.
- Critical: Toxic items properly stored
Found a bottle of Hydrogen Peroxide stored above three comp sink with thawing roast in it. Corrected and spoke to employees. Found a bottle of degreaser store on the prep counter next to food contact surfaces. Corrected and spoke to employees.
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10/7/2015 | Routine | 81 |
HACCP: Discussed and provided hand washing /glove use haccp sheet.
Sanitizer used is Quats for wiping cloth and 3-compartment sink. Dish machine is high temp,
No hot food made/ready at this time.
- Potentially hazardous foods properly thawed
Observed chicken thawing in the 3-compartment sink without being under running water.
Corrected by removing the chicken from the sink and placing it into a cooler to thaw.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1)The 3-compartment sink in the dish room is not sealed to the wall. 2) Middle door gasket of the Beverage-air freezer is torn.
Seal the sink to the wall. 2) Replace the door gasket.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
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
The following food contact surfaces observed to be soiled: Bottom of the white prep cooler, interior of the microwave, interior walls and rack of the Beverage-air single door cooler.
Clean and sanitize all food contact surfaces routinely to prevent accumulated soil.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The following non-food contact surfaces observed to be soiled: shelf of the cart where the onions are stored, exterior of the microwave, shelving under middle island of the kitchen, lids and ledge of the steam table.
Clean and maintain clean all non-food contact surfaces.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There is no dedicated waste receptacle near the hand washing sink.
Provide a dedicated waste receptacle at the hand sink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
The following locations are where the floor is observed to be soiled: under the racks in the dry storage room, under the center island, under ice machine, behind the oven and generally throughout the kitchen.
Sweep and mop the areas noted above.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items labeled and used properly
Quat sanitizer in wiping cloth bucket in the kitchen was above the 400ppm concentration as directed by Ecolab Multi-Quat sanitizer label.
Corrected by using the dispenser in the dish room to make a new bucket. Recommended always doing this for wiping cloth buckets.
Follow the label for the quat sanitizer for proper concentration.
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6/16/2015 | Routine | 86 |
HACCP: Provided sanitizer wiping cloth haccp sheet
Sanitizer used: Quats for 3-compartment sink and wiping cloth sink. High temp. used for dish machine.
Provided and discussed food handler certifcation with the director Jori. Also provided this
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Lid of the sugar container was observed to be repaired with duct tape and has large cracks in it. 2) 3-compartment sink is not sealed to the wall.
Replace the lid so that it is smooth easily cleanable.
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.
The space between equipment and adjoining equipment units and adjacent walls or ceilings shall not be more than 1/32 inch unless sufficient space is provided for easy cleaning.
- Non-food contact surfaces clean
The following non-food contact surfaces observed to be soiled: Lid of the sugar container in dry storage, Shelving of middle island work table in the kitchen and the cart where the large mixer sits.
Clean and maintain clean all non-food contact surfaces.
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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2/12/2015 | Routine | 98 |
Frozen foods.frozen, hot foods hot. Dishroom has been de-limed. Discussed using signage on downstairs area that is for residents/families only and discussed putting signs on handwashing sinks.
No violation noted during this evaluation. | 11/26/2014 | Routine | 100 |
Frozen foods are frozen, hot foods are hot.
Quat sanitizer used in 3 compartment sink. High temperature dish machine utilized as well with Tmax = 185F.
HACCP - Discussed date marking of potentially hazardous foods. Written information given. Discussed food handler training for employees.
- Critical: Foods properly cooled
Open containers of milk, liquid eggs, shredded and sliced cheese, plated foods with cover in refrigerator without date marking.
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
Corrected by: Foods labeled with date of opening.
- Food protection during storage, prepartion, display, service, transportation
Bag of onions on floor in dry storage area. \
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
- Wiping cloths clean, used properly, stored
Wet Wiping Cloths stored 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
Bottoms of cupboards holding boxes of condiments with food debris, sugar on edges and corners. Bottom of drawers holding clean utensils with food debris. Lime deposit with extensive buildup on sides of dish machine.
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.
- Plumbing installed and maintained
Leak noted in the faucet of the 3 compartment sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Floor area by dish machine especially under the drying area is excessively soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls by 3 compartment sink soiled at back.
Walls and ceilings of garbage or refuse storage rooms shall be constructed of easily cleanable, non-absorbent material.
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8/22/2014 | Routine | 88 |
HACCP: Date marking was discussed.
- Original container, properly labeled, consumer advisory
No times on the cooked and cooled meat in 3 door.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Corned beef that had been cooked, frozen, then thawed had no date marking on the package.
2) Mozzarella cheese was not date marked.
3) Ice cream mix in the hopper of the Electro Freeze unit was not at proper temperature and had soured/spoiled. Unit was unplugged.
-Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times.
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, the product has a 7 day life maximum. *HACCP given* Mix thrown out - unit will be thoroughly cleaned before replenishing product.
- In-use food dispensing utensils properly stored.
Scoop for the sugar was laying down inside the bin with the handle touching the 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.
*Scoop was removed to be washed*
- Food contact surfaces of equipment and utensils clean
Interior of microwave soiled with splatter, especially the top interior.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Top of the dish machine has loose debris over the surface.
2) Wall mount spice shelf is soiled.
3) Base of the Faberware processor is soiled.
4) Lower shelves of all stainless tables throughout are soiled. Syrup is spilled under the mainline prep area lowest shelf.
5) Exteriors of the flour and sugar bins soiled.
6) The lower shelf under the 3 bay is soiled.
7) Both sets of drawers - 3 by the Beverage Air cooler and the 3 at the island prep table - are soiled inside.
8) Crevice/seam under the white board at the steam table is soiled.
9) Rolling window metal drop screen is soiled.
10) Roasters on separate lower shelves soiled.
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.
- Storage/handling of clean equipment, utensils
\Utensils in drawers stored improperly with handles and food contact surfaces going in varying direction. Store utensils with the handles closest to drawer opening and the food contact surface protected - store these all going in the same direction.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Loose material on the ceiling hanging near the 3 door reach in.
2) Wall under the sprayer bay in dishroom is damaged leaving gap and baseplate is missing.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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3/7/2014 | Routine | 88 |
HACCP: Discussed routinely testing sanitizer for wiping cloth buckets
sanitizer used: Dish machine high temp
Quats for 3-comp sink and wiping clothes.
All frozen food was frozen
- Food protection during storage, prepartion, display, service, transportation
1) A bag of onions being stored directly on the floor in the dry storage area. 2) A cake that was cooling was cooling with out being covered or protected from potential contamination on the prep table.
Corrected by elevating the bag of onions off the floor and placing a baking sheet over the cake.
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.
The 3-compartment sink is not sealed to the wall.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Non-food contact surfaces clean
The blue holder for the ice scoop is soiled.
Clean and sanitize the holder.
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.
- Floors properly constructed, clean, drained
Missing tiles where the wall and floor meet next to the doorway into the dish room.
Repair or replace the missing tiles.
The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
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10/11/2013 | Routine | 95 |
HACCP: Provided Hand washing haccp & discussed glove use.
Sanitizer used: Quats for Wiping cloth buckets
High temp. for dish machine.
- In-use food dispensing utensils properly stored.
Scoops in the flour bin & sugar bin were being stored with the handle touching product.
Corrected handles were extended out of the food.
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.
- Non-food contact surfaces clean
The bottom shelf under the middle prep table is soiled.
Clean and maintain clean all non-food contact surfaces.
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.
- Storage/handling of clean equipment, utensils
Spatulas, scoops, whisks and other utensils in the drawers across from the grill were stored every which way.
Arrange the utensils so that the handles are all the same direction and presented to the employee handle first.
Facilities for the storage of knives, forks, spoons and other equipment shall be used to present the handle to the employee or the consumer.
- Floors properly constructed, clean, drained
The floor in dry storage is soiled, specifically under the moveable flour bin and rack to the left of the bin.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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5/20/2013 | Routine | 96 |
HACCP: Discussed and provided date marking haccp Sanitizer used is Quats
- Wiping cloths clean, used properly, stored
Wet wiping cloths were stored on the counter top in the wait staff prep area.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
Corrected by the employee removing the cloths and placing them into the dirty towel bin.
- Food contact surfaces of equipment and utensils clean
The floor mixer and the shelving where the spice are stored(middle island prep tables) are soiled,
Clean and maintain clean all food contact areas.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Both the hand sinks(kitchen hand sink and wait staff prep area hand sink) are soiled and appear to be used as dumb sinks.
Clean and maintain clean hand sinks.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall coving under the magnet knife storage rack. The door way between the kitchen and the dish was room. The coving is broken off the wall.
Repair or replace the wall coving so that it is smooth easily cleanable.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
The lights in the dish room are not shielded.
Provide covers for the lighting.
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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2/11/2013 | Routine | 93 |
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