- Critical: Water source safe, hot, and cooled under pressure
Corrected. Hot water now provided to bar area.
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1/20/2012 | 2nd Recheck | |
As per the Corrective Action Plan set forth during the non-compliance hearing, due to this facility having a critical violation which can not be corrected during the inspection, this facility's license is suspended until such time as the violation is corrected and rechecked by this department. Please call me directly at 679-6173 or call the Environmental Health Division at 679-6161 for a recheck inspection. All sinks must have hot and cold running water at time of recheck for facility to re-open. This facility may not operate in any capacity while license is suspended.
This facility has until February 2, 2012 to submit completed and correct food safety standard operating procedures and training manual. Non-compliance will result in referral to Asst. Director and Director of Environmental Health for further action.
Please be sure to have 5 employees certified in food safety by April.
Discussed smoking HACCP and the correct way to establish critical limits and corrective actions.
cl- used in dish machine @ 100ppm
Quat used in buckets @ 200ppm
- Critical: Hot food at proper temperatures
Bacon near stove stored at 80 degrees. Bacon not crisp cooked.
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.
Corrected by discarding.
- Food protection during storage, prepartion, display, service, transportation
Unwrapped meat items stored directly on storage bins in freezer door on cookline.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Salad tongs stored in lettuce in salad prep cooler.
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.
- Wiping cloths clean, used properly, stored
Two wet wiping cloths stored on counter in dish washing area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces of equipment shall be clean and rinsed frequently in one of the approved sanitizing solutions.
- Critical: Water source safe, hot, and cooled under pressure
No hot water available at bar in any sink. According to Dale Paulsen, hot water pipe has frozen due to a short in the heat tape.
All sinks have to have hot and cold running water available at all times.
A recheck inspection will need to be conducted before the facility may operate again.
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1/19/2012 | 1st Recheck | 86 |
.HACCP: Employee glove use/handwashing
cl- used as sanitizer in dish machine (100ppm) and bar three compartment (200ppm)
quat used in buckets @ 200ppm
The facility standard operating procedures and training plans have not been completed as stated in the Corrective Action Plan agreed upon during the facility Hearing. The facility has been granted a 2 week extention. THESE DOCUMENTS MUST BE COMPLETED AND SUBMITTED TO THE HEALTH DEPARTMENT ON OR BEFORE 12/27/2011.@
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
A. Tartar sauce held @ 47 degrees on buffet. Chicken on buffet @ 125 degrees. Fish on buffet @ 130 degrees.
B. Rice in ice cream freezer not date marked.
C. Potato salad and black beans in prep cooler labeled with a date indicating that the food has been held past 7 days.
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.
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.
Foods that are appropriately marked with a date or day that exceed a temperature and time combination shall be discarded.
- Food protection during storage, prepartion, display, service, transportation
Chicken was not covered in walk in cooler.
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 clean
A. Salad plate drawer cooler gaskets soiled.
B. Shelving above ice cream cooler soiled.
Clean and maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall near ice machine in disrepair with large hole. Repair to provide smooth, non-absorbent, and easily cleanable surface.
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12/13/2011 | 1st Recheck | 91 |
Found during consultation that the storage room between the elevator and the back door is being used for food storage.
- Critical: Wholesome, sound condition
Dented can of artichokes found on shelf.
Unacceptably damaged containers of food shall not be used in the food establishment.
Corrected by discarding.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Upper part of prep cooler holding @ 47-50 degrees. (cut tomatoes 49, salsa 47)
French fries in bowl on pass thru @ 83 degrees.
Green tomatoes on prep table @ 56 degrees.
Food items in walk in cooler marked with a 8 day date mark.
Baggies of rice and sausage in freezer not marked.
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.
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.
- Critical: Cross-contamination, equipment, personnel, storage
Raw meats stored above ready to eat foods.
Food that is not subject to further washing or cooking before being served shall be stored in a way that protects it against cross-contamination from food that requires washing or cooking.
Corrected by moving.
- In-use food dispensing utensils properly stored.
Spatulas on grill line stored in container of soiled water.
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.
Totilla mold for fryer made from a wooden dowel screwed to a #10 can.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cookline prep cooler gasket in disrepair and held together with duct tape and has begun to mold.
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.
- Critical: Sanitizing concentration
No sanitizer present in sanitizer buckets.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
Corrected.
- Food contact surfaces of equipment and utensils clean
Interior of ice cream cooler soiled.
- Single service items properly stored, handled, dispensed
Single use boats in waitress area stored with food contact surface up.
Store inverted to protect food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Trash can located in front of handwashing sink on cookline.
Lavatories shall be located to permit convenient use by all employees in food preparation areas and utensil washing areas.
Corrected by moving.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lids on dumpsters/grease receptable open.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Critical: Presence of insects/rodents. Animals prohibited
Drainflies present in bar area at both soda guns.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Critical: Outer openings protected from insects, rodent proof
Corrected. Self-closing door downstairs between dumpsters and elevator must remain closed.
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11/29/2011 | Consultation | |
- Critical: Wholesome, sound condition
Dented can of artichokes found on shelf.
Unacceptably damaged containers of food shall not be used in the food establishment.
Corrected by discarding.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Upper part of prep cooler holding @ 47-50 degrees. (cut tomatoes 49, salsa 47)
French fries in bowl on pass thru @ 83 degrees.
Green tomatoes on prep table @ 56 degrees.
Food items in walk in cooler marked with a 8 day date mark.
Baggies of rice and sausage in freezer not marked.
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.
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.
- Critical: Cross-contamination, equipment, personnel, storage
Raw meats stored above ready to eat foods.
Food that is not subject to further washing or cooking before being served shall be stored in a way that protects it against cross-contamination from food that requires washing or cooking.
Corrected by moving.
- In-use food dispensing utensils properly stored.
Spatulas on grill line stored in container of soiled water.
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.
Totilla mold for fryer made from a wooden dowel screwed to a #10 can.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cookline prep cooler gasket in disrepair and held together with duct tape and has begun to mold.
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.
- Critical: Sanitizing concentration
No sanitizer present in sanitizer buckets.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
Corrected.
- Food contact surfaces of equipment and utensils clean
Interior of ice cream cooler soiled.
- Single service items properly stored, handled, dispensed
Single use boats in waitress area stored with food contact surface up.
Store inverted to protect food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Trash can located in front of handwashing sink on cookline.
Lavatories shall be located to permit convenient use by all employees in food preparation areas and utensil washing areas.
Corrected by moving.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lids on dumpsters/grease receptable open.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Critical: Presence of insects/rodents. Animals prohibited
Drainflies present in bar area at both soda guns.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Critical: Outer openings protected from insects, rodent proof
Corrected. Self-closing door downstairs between dumpsters and elevator must remain closed.
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11/29/2011 | 1st Recheck | |
It was found during this inspection that the facility is now smoking meats on the patio. Several smoked meats were found in the walk in cooler. Also smokers were located outside on the patio. THIS FACILITY MUST STOP SMOKING MEATS UNTIL SUCH TIME THAT HACCP PLANS HAVE BEEN APPROVED BY THIS DEPARTMENT. Please submit HACCP plans as soon as possible. The guidelines for the HACCP plan can be found in the Illinois State Food Code.
e-mail: ru@retrotap.com
This facility is still in a probationary period. Scores during the probationary period must be an 80 or greater. Due to the non-compliance of this facility, a second compliance conference will be held at some point in time in the near future.
- Critical: Wholesome, sound condition
Moldy bread was found stored in the walk-in cooler. All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption. Bread was thrown away.
- Original container, properly labeled, consumer advisory
1)Malt mix stored at the bar did not have a label on it. 2) Cooling smoked items, baked potatoes, and noodles were found in the walk-in without a time that cooling began.
1-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 mix.
2- 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
Several items in the walk-in cooler were found to be out of date. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Items were thrown away.
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
1) Malt mix stored at the bar has a scoop with the handle in the mix. 2) Dipper wells at bar and in the kitchen were not running. 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.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee continually wiped hands on wet cloth throughout inspection. Employees shall maintain a high degree of personal cleanliness and conform to good hygienic practices during all working periods in the food service establishment. Wash hands properly.
- Critical: Sanitizing concentration
No detectable sanitizer was found in the sanitizer bucket by the server station near the bar. Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer. Bucket was dumped out.
- Wiping cloths clean, used properly, stored
Wet wiping cloth was found at the server station near the bar. 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 cloth in solution between uses.
- Food contact surfaces of equipment and utensils clean
The following food-contact surfaces were soiled: Both microwaves, scoops in dipper wells at bar and in kitchen, meat slicer, mixer, melter, utensil holder above salad in kitchen, and inside of both icecream coolers. 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. Clean and sanitize all food-contact surfaces routinely and maintain clean.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: gaskets of walk-in cooler, shelves at bar area and walk-in shelves. Clean and sanitize all non-food contact surfaces routinely and maintain clean.
- Single service items properly stored, handled, dispensed
A heavily soiled pair of tennis shoes were stored directly on top of several single service articles. Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user. Move tennis shoes.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster lid was open. Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use. Keep dumpster lid closed.
- Outside storage area clean, enclosure properly constructed
Dumpster area is soiled with debris. Outside storage areas or enclosures where garbage and refuse containers are stored shall be maintained clean. Clean dumpster area.
- Critical: Outer openings protected from insects, rodent proof
There is a gap in the door to the exit near the dumpster. 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. Provide door sweep or other means so that the opening is tight fitting with no gap. Recheck will be conducted on/about 11/27/2011.
- Floors properly constructed, clean, drained
Floors throughout bar and kitchen area are heavily soiled and beer trapped under stainless steel plate in walk-in bar cooler causes beer to come out of the floor when walked on. Floors, floor coverings, mats, and duckboard shall be maintained clean. Clean all floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in the kitchen area are soiled. Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Clean all walls.
- Critical: Toxic items labeled and used properly
A bottle of bleach water was stored at the bar without a label. Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents. Bottle was labeled by bartender.
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11/17/2011 | Routine | 56 |
HACCP: Keep screen doors in good repair to discourage pests. Screen on screen door is torn and not attached at the bottom corner. Mouse droppings present in area directly outside the screen door. Mouse droppings not seen in kitchen, bar, or dining areas. Other doors leading down to the ground were closed at time of inspection.
Canning items found in kitchen. Canning equipment found in back area near prep tables. Cans of lima beans found next to canning equipment and in walk in cooler. Dale Paulsen and Chef Ed both stated that the facililty does not serve lima beans on the menu and that all canning equipment and cans were Ed's personal items. A container of cooked lima beans was found in the walk in cooler and was properly date marked. Please be advised that canning of food requires special inspections and licensure by the Illinois Department of Public Health. If items are improperly canned, there is a high risk of botulism, therefore no home canned items are allowed to be sold.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
A. Cut melon on buffet at 46-57 degrees.
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.
Corrected by discarding.
B. Food items (mashed potatoes) held longer than 7 days.
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 discarding.
- Critical: Sanitizing concentration
No sanitizer present in two buckets at two different wait stations.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
Corrected by discarding and remixing.
- Wiping cloths clean, used properly, stored
Two wet wiping cloths stored on counter in bar area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Interior top of microwave soiled on front line.
Mixer on back line soiled with food debris on upper shield.
Clean and sanitize.
- Non-food contact surfaces clean
Exterior of cooler doors in kitchen soiled.
Shelving holding bulk items in back prep area 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
Clean utensils (knives, spoon) stored between prep table and cooler. Gap between prep table and cooler is soiled with old food debris.
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.
- Single service articles not re-used
Single use cup reused as scoop in bulk container of salt.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
A. Floor of beer cooler heavily soiled with liquid. The liquid is trapped under the steel flooring and causes a geyser to spray out of the holes in the steel when stepped on.
B. Floors behind the bar are soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Personal homecanned items stored in walk in cooler and in kitchen.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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10/5/2011 | Routine | 82 |
cl- used as sanitizer in dish machine and three compartment sink at bar
quat used as sanitizer in buckets
HACCP:
*Stir food items on buffet line (both hot and cold) every once 30 minutes to maintain holding temperatures of 41 or less/135 or above.
.
*Feta cheese is held in container on edge of salad prep cooler, not in a cold well. This item should be held in a cold well.
*Cans with dents on a seam should be discarded or returned
*Reheating of food items is done in a pan of water on the stove (similar concept as steam table which is prohibited) and are not stirred. Items should be reheated with the pan directly on the stove and should be stirred, in oven, or other means of rapid reheating.
*Several drain flies located throughout facility, contact the pest control company before the drainflies breed and multiply.
- Original container, properly labeled, consumer advisory
Cooling items (retro meat, beer cheese, baked potatoes, etc...) not labeled with a time of preparation.
Label all cooling potentially hazardous food with the date and time of preparation to ensure that the time and temperature are monitored and meet the proper cooling times/temps.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cut melon held on buffet line @ 68 degrees.
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.
Herb butter date marked July 28.
Potentially hazardous ready to eat 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 discarding.
- Critical: Foods properly cooked and/or reheated
Beer cheese soup/dip in walk in cooler @ 67 degrees. This food item is assembled from room temperature ingredients and cooled down in a container approximately 2 feet deep. The temperature was taken approx. 3 hours after cooling began.
Cool large volumes of potentially hazardous foods rapidly, utilizing such methods as limiting the depth of the food to 4 inches or less, agitation, quick chilling or water circulation external to the food container, or prechill ingredients prior to opening containers and combining the ingredients.
Cool potentially hazardous prepared from ingredients at ambient temperatures to 41°F (4.5°C) or below within 4 hours.
Corrected by rapid cooling.
- Thermometers provided and conspicuously placed
A. Thermometer in pepsi salad dressing cooler missing (it was on tray under cooler).
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.
- In-use food dispensing utensils properly stored.
Scoop for croutons stored with handle in 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.
- Food contact surfaces of equipment and utensils clean
A. Stand mixer soiled.
- Non-food contact surfaces clean
Non-food contact surfaces soiled as indicated by Delfield salad prep cooler gaskets soiled, side of flat top soiled with grease, etc....
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.
- Single service articles not re-used
Single use cups reused as scoop in salt and stored in the salt between uses.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
A. Floors around edges in kitchen soiled.
B. Moisture (beer, water) trapped under diamond floor covering in beer walk in cooler.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
A. Hood above fryer soiled and dripping grease.
B. Wall behind fryer soiled.
C. Ceiling and wall between dish area and back prep soiled with orange streaks.
D. Hole in the wall next to the ice machine.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items properly stored
.A. Fly strip hanging over potatoes in foil and flour in back kitchen area.
B. Toxic spray bottle hanging on silverware shelf over silverware near bar area.
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 by moving.
- No Certified Manager Present
No certified person present during first part of inspection (during end of lunch hour).
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Dale said that the cook is certified, but does not have copy of certificate. Dave was given phone number to contact IDHP to inquire about status of certificate and if valid complete form and send appropriate fee to obtain new copy.
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8/25/2011 | Routine | 80 |
- Critical: Presence of insects/rodents. Animals prohibited
Corrected. Self-closing screen door has been installed on back door.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
A. Several items in walk in cooler and pepsi cooler held past the 7 day date mark. Items include: slaw dressing, chili, rice, brats, and ranch dressing.
B. Garlic bread left out at room temperature before being cooked.
C. Items on baked potato topping station above 41 degrees. Sour cream @ 60 degrees, cheese @ 56 degrees.
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.
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 discarding.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Several employees in the kitchen wearing watches, multiple bracelets, and bandanas around their wrists. Employee drinking in the kitchen.
Food service employees shall not wear jewelry on their arms and hands while preparing food, except for a plain ring such as a wedding band or medical information jewelry.
Corrected by education and removing.
Employees shall consume food only in designated dining areas.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gasket on white westinghouse cooler torn and in disrepair.
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.
- Thermometers, gauges, test kits provided
No test strips available for quat sanitizer.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Critical: Sanitizing concentration
No sanitizer available in wait station sanitizing bucket.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. for one minute.
Corrected by remixing.
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on drain board at bar area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Interior of ice machine heavily soiled, especially near the top where the ice is dispensed.
Clean and sanitize routinely.
- Non-food contact surfaces clean
A. Shelf holding cornbread soiled.
B. Soda gun holster at bar 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.
- Single service articles not re-used
A. Sour cream containers being reused to store other foods in.
B. Single use cups being re-used as scoops in various items in the prep tables. The cups are left in the food product between uses.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
A. Leak from faucet at 2 bay sink.
B. Leak from faucet at 3 bay sink.
C. The ice machine drain can not accomodate all the water entering it when the ice machine drains. Waste water is running down the walkway in the floor to a second floor drain.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster lids open.
Close dumpster lids when not in use. Communicate with garbage removal company to place dumpsters back in a way that allows lids to be closed.
- Floors properly constructed, clean, drained
Floors in walk in beer cooler in disrepair.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Critical: Toxic items labeled and used properly
A. Spray bottles on chemical rack near mopsink not labeled.
B. Spray bottle in dish area not labeled.
C. Containers of soap stored above cans of baked beans in dry goods area.
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 by labeling and moving.
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7/18/2011 | 1st Recheck | |
HACCP: Discussed garbage area being sealed and pest proof. Upon inspection, it was observed that day light could be seen through cracks and holes in the wall. This will be written as a critical violation at future inspections.
cl- used as a sanitizer in the dish machine
quat as a sanitizer in the buckets
Due to a score below an 80, more administrative action will be pursued as per the letters sent to this facility.
- Critical: Presence of insects/rodents. Animals prohibited
Corrected. Self-closing screen door has been installed on back door.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
A. Several items in walk in cooler and pepsi cooler held past the 7 day date mark. Items include: slaw dressing, chili, rice, brats, and ranch dressing.
B. Garlic bread left out at room temperature before being cooked.
C. Items on baked potato topping station above 41 degrees. Sour cream @ 60 degrees, cheese @ 56 degrees.
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.
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 discarding.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Several employees in the kitchen wearing watches, multiple bracelets, and bandanas around their wrists. Employee drinking in the kitchen.
Food service employees shall not wear jewelry on their arms and hands while preparing food, except for a plain ring such as a wedding band or medical information jewelry.
Corrected by education and removing.
Employees shall consume food only in designated dining areas.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gasket on white westinghouse cooler torn and in disrepair.
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.
- Thermometers, gauges, test kits provided
No test strips available for quat sanitizer.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Critical: Sanitizing concentration
No sanitizer available in wait station sanitizing bucket.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. for one minute.
Corrected by remixing.
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on drain board at bar area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Interior of ice machine heavily soiled, especially near the top where the ice is dispensed.
Clean and sanitize routinely.
- Non-food contact surfaces clean
A. Shelf holding cornbread soiled.
B. Soda gun holster at bar 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.
- Single service articles not re-used
A. Sour cream containers being reused to store other foods in.
B. Single use cups being re-used as scoops in various items in the prep tables. The cups are left in the food product between uses.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
A. Leak from faucet at 2 bay sink.
B. Leak from faucet at 3 bay sink.
C. The ice machine drain can not accomodate all the water entering it when the ice machine drains. Waste water is running down the walkway in the floor to a second floor drain.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster lids open.
Close dumpster lids when not in use. Communicate with garbage removal company to place dumpsters back in a way that allows lids to be closed.
- Floors properly constructed, clean, drained
Floors in walk in beer cooler in disrepair.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Critical: Toxic items labeled and used properly
A. Spray bottles on chemical rack near mopsink not labeled.
B. Spray bottle in dish area not labeled.
C. Containers of soap stored above cans of baked beans in dry goods area.
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 by labeling and moving.
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7/18/2011 | Routine | 69 |
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