HACCP - Discussed and provided written information on date marking.
Sanitizer - dish machine - heat
Frozen foods were frozen.
No violations detected at time of inspection.
No violation noted during this evaluation. | 11/24/2015 | Routine | 100 |
HACCP - Discussed and provided written information on proper storage of foods.
Sanitizer - dishmachine - heat
frozen foods frozen.
- Non-food contact surfaces clean
Can rack in dry storage area soiled, soiled gasket on door of walk in coole. Clean and sanitize non food contact surfaces.
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8/14/2015 | Routine | 99 |
HACCP - Discussed and provided written information on proper date marking of food items.
Sanitizer - dishmachine - heat
- buckets - quats
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Clean and sanitize food contact surfaces.
- Floors properly constructed, clean, drained
Soiled floor in dry storage area (sugar).
Floors, floor coverings, mats, and duckboard shall be maintained clean. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled soiled with debris.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
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3/31/2015 | Routine | 96 |
HACCP: Discussed and provided information on Boil Orders.
Note: It is recommended that additional lighting be added in the banquet kitchen in the prep area between the bakery and walk in coolers. Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gasket on Dariy walk in cooler was found to be torn. Repair.
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11/25/2014 | Routine | 99 |
HACCP: Discussed date marking and provided haccp sheet.
Sanitizer used: Quats used for buckets and 3-compartment sink. Dish machine use High temp. of 182 degree F.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink to the left when entering the banquet center pulled from the wall.
Seal the hand sink to the wall.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
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9/17/2014 | Routine | 98 |
HACCP: Hand Washing. Ensure employees wash hands after touching any personal items, including cell phones, skin, hair, and clothing before touching any foods or food contact surfaces (including clean utensils). Ensure all employees wearing nail polish wash hands and apply gloves before preparing any foods or handling clean serving utensils.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- In-use food dispensing utensils properly stored.
Ice scoop at bar was stored with the handle in the ice. Corrected: scoop stored with handle extended out of ice.
- Food contact surfaces of equipment and utensils clean
White diverter in ice machine is soiled. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink behind bar was not stocked with paper towels. Corrected: paper towels provided.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in walk-in cooler are soiled. Clean routinely.
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5/16/2014 | Routine | 94 |
HACCP: Proper date marking of ready to eat potentially hazardous foods held longer than 24 hrs such as milk containers. Properly cooling of potentially hazardous foods and monitoring by marking time when cooling process starts.
Cl- Dish Machine Bar: 100 ppm Dish Machine Heat Sanitizer Kitchen: 180 F Quat Sanitizer 400 ppm.
- Original container, properly labeled, consumer advisory
Plastic container on table at end of cook line with certain type of bread crumbs was not labeled. Label all bulk product for identification.
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.
- Thermometers provided and conspicuously placed
Pepsi display cooler in Room Dinning Room (IRD Room) and in server station with large air vent was missing thermometer. Provide working and accurate thermometers in all refrigeration units. 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.
- Food protection during storage, prepartion, display, service, transportation
Pan of Salmon being cooled/stored in walk in was uncovered. Cover and protect all foods at all times. Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Corrected, covered.
- Food contact surfaces of equipment and utensils clean
Food slicer blade was not cleaned properly leaving some food debris on blade and guard from previous slicing job. Clean and sanitize all food contact surfaces of equipment often and in between jobs to avoid possible cross contamination. 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.
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11/13/2013 | Routine | 94 |
HACCP: Date labeling ready to eat potentially hazardous foods that are held longer than 24 hrs when opened or prepared such as milk gallons.
Dish Machine Sanitizer: 180°F, Bar Dish Machine Sanitizer: Cl- 100 ppm, Quat Sanitizer: 300 ppm
- Thermometers provided and conspicuously placed
The following Pepsi display coolers were missing thermometers: 1) Cooler behind bar 2) Cooler #5 in kitchen 3) Cooler #6 near dish wash room.
Provide working and accurate thermometers in all refrigeration units.
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.
- Food protection during storage, prepartion, display, service, transportation
Kale chip container on top shelf above food server window in kitchen was not covered. Cover all foods at all times to protect them from possible contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Corrected by cook. Covered chips.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand-wash sink behind bar has no disposable drying towels. Provide proper hand drying means at all hand sinks. Ensure a waste basket for the disposing of towels is present at all times.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each hand wash station.
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7/31/2013 | Routine | 95 |
All critical violations identified in the preliminary inspection conducted on June 6, 2013 have been mitigated.
Establishment is approved to operate under the guidelines of the State of Illinois Chapter 10 Food Safety Code.
No violation noted during this evaluation. | 6/7/2013 | Final | |
1) Hand washing sink is missing from kitchenette area used for the making of omelettes for buffet. Please install hand sink in kitchenette before final approval can be given.
2) Dish machine in bar in great room is not fully installed an operational. Please call to verify proper operation of machine for final approval.
- Critical: Sanitizing concentration
Dish machine in bar in great room is not fully installed an operational. Please call to verify proper operation of machine for final approval.
- Critical: Hand washing sinks installed, located, accessible
Hand washing sink is missing from kitchenette area used for the making of omelettes for buffet. Please install hand sink in kitchenette before final approval can be given.
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6/6/2013 | Preliminary | |
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