GC:
Frozen foods frozen
Sanitizer: 200 ppm (cl-)
HACCP: Education on using tongs or gloves at the bar when putting fruits in various drinks
- Food protection during storage, prepartion, display, service, transportation
1.) King tenderloin were found in the freezer next to the true refrigerator in the upstairs kitchen without protection or covering. 2.) Chicken in the downstairs walk-in cooler was found without lids or protective covering
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 container for all food products in storage. Provide a protective covering such as a lid over all food products
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1.) Several freezers were found throughout the establishment with the inside of the freezer lid broken and exposing yellow material. Freezers included... A.) the freezer next to the true refrigerator in the upstairs kitchen
- Food contact surfaces of equipment and utensils clean
1.) Several freezers were found throughout the establishment with the inside of the freezer lid broken and exposing yellow material. Freezers included... A.) the freezer next to the true refrigerator in the upstairs kitchen
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled... 1.) outside sides of the fryers on the cook line are soiled
- Walls, ceilings, and attached equipment, properly constructed, clean
1.) A.) The wall next to the ice machine has two large holes in the wall exposing the inside of the wall
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11/23/2015 | Routine | 93 |
HACCP: Handwashing Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- In-use food dispensing utensils properly stored.
Ice scoop handle at bar is stored with the handle touching the ice. Store handle extended out of ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Plumbing installed and maintained
1) "Cold" handle on hand washing sink in kitchen is loose. 2) "Hot" water handle on hand washing sink downstairs is in disrepair. Repair handles on both hand washing sinks.
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
Observed employee rinsing out soiled container in hand washing sink in downstairs prep room. Handwashing sinks must be used for handwashing ONLY. Do not rinse dishes, store dishes, or dump any liquids down this sink. Corrected by education.
- No Certified Manager Present
FSSM not present during inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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8/27/2015 | Routine | 94 |
HACCP Store all raw meats below all ready-to-eat potentially hazardous foods.
Chlorine three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Kitchen deep freezer has torn ceiling and missing handle.
Repair deep freezer.
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.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. interior panel of ice machine, 2, interior surfaces of salamander, 3. ceiling of cook line microwave.
Routinely wash and 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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4/13/2015 | Routine | 94 |
HACCP Reviewed proper handwashing practices.
Chlorine three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Handles of the kitchen deep freezers are in disrepair.
Repair handles.
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.
- Plumbing installed and maintained
Hot water nozzle on the hand sink in the basement is in disrepair.
Repair nozzle.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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10/30/2014 | Routine | 98 |
HACCP Reviewed general food and meat storage.
Chlorine three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
Hot foods are hot.
- Food protection during storage, prepartion, display, service, transportation
Container of fish not cover in basement meat walk-in cooler.
Provide protective lid or covering for fish to protect against possible 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.
The following food equipment is in disrepair: 1. ceiling of kitchen deep freezer. 2. handles of numerous deep freezers in establishment.
Replace or repair ceiling and handles.
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.
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6/17/2014 | Routine | 97 |
HACCP Store raw meat with chicken on bottom shelf below fish and land animals.
Chlorine sanitizing three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Pans of raw meat and cooked meat uncovered in basement walk-in cooler.
Provide coverings or lids for pans of meat.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Storage/handling of clean equipment, utensils
Clean cooking pot and pan found on the floor near handsink.
Store clean cookware and kitchenware at least six inches above the ground to protect against dust, dirt, and splash.
Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor.
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2/26/2014 | Routine | 93 |
Site investigation conducted in response to RFS-13-0586, which stated, "Complainant picked up dinner from Schooner's on Sunday, 11/24/2013, at approximately 5:30pm. Her order was a hamburger on bun with onion, tomato, ketchup, mustard, pickle and possibly cheese. Complainant did not purchase a beverage from Schooner's. Complainant took food to another location to eat it. An hour after eating, the complainant began to feel nauseas and had episodes of diarrhea and vomiting for approximately 24 hrs."
Conducted investigation into complaint on 11/26/2013. Spoke to Assistant Manager, Cathy Stuckwisch, who stated that no employees have went home sick or called in sick in the past week. She also stated that no customers had called to report illness after eating food and no customers had been sick on the premises in the last week. The investigation was continued in the kitchen. I spoke directly to the two cooks who were on duty at the time of investigation. Both cooks knew the correct temperature that raw beef should be heated to (145 degrees F). A thermometer for temping meat was observed on the cook line. According to one cook, hamburgers are cooked for approximately 12-15 minutes, leaving them at a temperature of 160 degrees F (well done). Both cooks were observed correctly washing hands in the hand washing sink next to the grill. The hand washing sink was fully stocked with soap, hot water, paper towels, and a waste receptacle. Neither cook showed symptoms of illness and both cooks stated that they had not been sick recently. Next, an investigation of the mechanical refrigeration and cooking equipment was conducted. There are two fridges in the grill area. The True Fridge had a correctly calibrated and working thermometer that read 36 degrees F. I confirmed this temperature with my own thermometer. Raw hamburger is kept in the True Fridge. The hamburger temperature was 41 degrees F. The second fridge contained the hamburger toppings. Sliced cheese was stored in this fridge, whose thermometer read 39 degrees F. I confirmed this temperature with my own thermometer. Tomatoes were also kept in this fridge and read at a temperature of 36 degrees F. Hamburger buns were stored on a bread rack and were all covered in plastic and tied shut. Pickles and onions were stored in plastic bins on the prep counter. Pickles and onions are not potentially hazardous and do not require refrigeration (unless cooked). I advised the cooks to keep the pickle and onion bins covered with plastic wrap or a lid in between uses to avoid contamination from dust, etc. An employee beverage was found near the prep line and was not covered with a lid. I discussed this issue with the employee and he got rid of the drink. I advised that only drinks with a lid covering the top could be in the kitchen and these drinks should be away from food preparation to avoid contamination. Fries are pre-packaged and were frozen. Recommend complaint be closed. SS
- Food protection during storage, prepartion, display, service, transportation
Pickles and onions stored in plastic container on the prep counter were not covered. Provide some type of covering for non potentially hazardous sandwich toppings in between use.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee drinking from beverage without a lid in kitchen. Corrected by discarding employee beverage and education. Keep employee beverage in a covered cup (lid and straw) only. Keep employee beverages in an area that does not potentially contaminate food items or food surfaces.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
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11/26/2013 | Complaint Investigation | |
HACCP DISCUSSION: PROPER DATE MARKING.
- Food protection during storage, prepartion, display, service, transportation
Bucket of sliced onion stored in the splash area of the kitchen hand sink.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty rack of kitchen prep cooler.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- No Certified Manager Present
Expired certificate of food safety manager.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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11/1/2013 | Routine | 96 |
.HACCP DISCUSSION: FOOD LABELING.
FOOD COMPLAINT #13-0293: COMPLAINANT STATED THAT THERE IS NO SOAP BY BATHROOM HAND SINK AND BROKEN SOAP DISPENSER
INVESTIGATION: SOAP DISPENSER WAS IN Disrepair AND HELD WITH DUCT TAPE, BUT SOAP PRESENT. DISPENSER WAS REPAIRED TO USEABLE STATE. EMPLOYERS WERE INFORMED ABOUT THE IMPORTANCE OF HAVING SOAP PRESENT AT EVERY HAND SINK IN THE ESTABLISHMENT
- Original container, properly labeled, consumer advisory
Unlabeled containers of food both in the refrigerators in the main kitchen and the beer garden kitchen area.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty racks in the beer garden kitchen refrigerator.
Rusty kitchen racks under light warmer
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towel by the hand sink in the beer garden kitchen. Always provide paper towel at every hand sink to enable proper and complete hand washing.
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7/8/2013 | Routine | 95 |
HACCP DISCUSSION: DATE MARKING
- Critical: Foods properly cooled
Container of block of cheese in the refrigerator not labeled with 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. Cheese labeled with date.
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2/14/2013 | Routine | 95 |
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