HACCP: Handwashing Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- Critical: Foods properly cooled
The following ready-to-eat, potentially hazardous foods were stored in the walk in cooler without a day or date of preparation and/or removal from the freezer, including: swiss steak sauce, sliced deli ham, sliced turkey, green beans, and corn. Corrected by education and date labeling.
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.
- Food protection during storage, prepartion, display, service, transportation
No lid or covering over large ice bin at waitress station. Provide a sneeze guard, lid, or some type of covering to protect ice when not in use.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Plumbing installed and maintained
1) prep sink in dish machine room does not function properly. Repair plumbing or remove this sink. 2) Cold water faucet at grill in omelette area leaks when turned on. Repair leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in the walk in cooler are soiled. Clean fan guards.
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11/18/2015 | Routine | 91 |
HACCP: Handwashing Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- Critical: Foods properly cooled
The following items were observed to be date marked but held past the allowable 7 days: Diced ham (dated 7-28), Tuna Salad (dated 8-1), boiled eggs (dated 7-21) in the walk in cooler. Manager states that some items were removed from the freezer and were not dated upon removal. Corrected by education and discarding eggs.
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.
- Food protection during storage, prepartion, display, service, transportation
No lid or covering over large ice bin at waitress station. Provide a sneeze guard, lid, or some type of covering to protect ice when not in use.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Plumbing installed and maintained
1) Prep sink near dish machine in dish machine room is not functioning properly. Repair sink. 2) Hand washing sink at grill leaks when faucet is turned on. Repair sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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8/14/2015 | Routine | 92 |
First recheck completed to ensure that hot and cold water under pressure are provided to the mop sink. See violation #27 for full details. No further rechecks will be necessary. SS.
- Critical: Water source safe, hot, and cooled under pressure
During routine inspection no hot water was provided to the mop sink. Corrected: hot and cold water under pressure are provided to the mop sink. Mop sink hot water faucet had been manually turned off. Ensure hot and cold water are provided to the mop sink at all times.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water. No further rechecks will be necessary.
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4/28/2015 | 1st Recheck | |
HACCP: Food Handler Training. Establishment unable to provide proof of staff having completed Food Handler Training. Provide at next routine inspection.
Cl- sanitizer is used in the dish machine and buckets.
Frozen foods were stored frozen.
Note: A first recheck will occur on or after April 24, 2015 to ensure that HOT and COLD water under pressure are provided to the mop sink. Call Stephanie at 309.679.6684 with questions.
- Original container, properly labeled, consumer advisory
Observed a plate of cooling Salisbury steak in walk in cooler that did not have a date and time when cooling began. Corrected: marked with date and time of cooling.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
1) Observed a box of eggs stored on floor of walk in cooler. 2) Observed boxes of waffle mix stored directly on floor of dry storage room. Elevate food products.
- Wiping cloths clean, used properly, stored
Upon arrival for inspection observed multiple wet wiping cloths on shelves beneath front counter. Corrected: wet cloths returned to sanitizer buckets.
- Non-food contact surfaces clean
Shelving units in dry storage area have heavy soil build up. Clean all non-food contact surfaces as often as necessary to maintain clean.
- Critical: Water source safe, hot, and cooled under pressure
No hot water provided at mop sink in kitchen. Hot and cold water under pressure must be provided at all sinks. A first recheck will occur on or after 4/24/2015 to ensure that hot and cold water are being provided to mop sink. There are recheck fees associated with all rechecks.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water.
- Plumbing installed and maintained
1) There is a leak present at the prep sink in the kitchen. 2) There is a leak around the faucet of the hand washing sink in the kitchen. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Walk in cooler fan guards soiled. 2) Vents in men's and women's restrooms soiled. Clean vents.
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4/10/2015 | Routine | 88 |
The dish washer has been repaired and now tests at 100ppm of available chlorine.
The hot water faucet on the right side of the three-compartment sink and the hot water faucet at the mop sink have been repaired and are now funtioning properly.
No violation noted during this evaluation. | 10/28/2014 | 1st Recheck | |
HACCP= food handler guidelines
- Food protection during storage, prepartion, display, service, transportation
1) Several cases of food are being stored no the floor of the walk-in freezer. 2) Black trash bags are being used inside grey cans for flour and sugar storage. All food shall be protected at all times. Elevate the case of food up and off the floor of the walk-in freezer and replace the black trash bags for food storage with food-grade clear bags to prevent contamination of the food product.
- In-use food dispensing utensils properly stored.
The handle for the ice scoop is being stored on top of the ice in the ice bin at the service counter. Store all handles up and out of the food product. The scoop has been relocated to no longer have the handle touching the product.
- Food contact surfaces designed, constructed, maintained, installed, located.
A large amount of ice is built-up inside the freezer at the wait station area. Maintain all food-contact surfaces so they are smooth and easily cleanable. Defrost the freezer.
- Critical: Sanitizing concentration
1) The concentration for the cl- bleach sanitizer used at the dish machine remains at 0ppm after several attempts to prime the machine and run it several cycles. 2) The cl- bleach sanitizer bucket at the end of the cookline near the hand sink = 10ppm during inspection. Maintain all cl- bleach sanitizing dish machines at 50-100ppm. Maintain all cl- bleach sanitizers in buckets between 100-200ppm. DO NOT USE the dish machine until it has been checked and approved by this department. In the meantime, utilize the three-compartment sink to manually wash all equipment. The sanitizer in the bucket at the cookline has been corrected to 200ppm. A recheck will occur on or after 10/17/14 for the dish machine.
- Food contact surfaces of equipment and utensils clean
1) The blade for the large can opener is heavily soiled. 2) The inside surface of the microwave at the wait staff area is soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Critical: Water source safe, hot, and cooled under pressure
1) The cold and hot water at the mop sink is currently turned off due to a large leak. 2) The hot water is turned off at the right side faucet of the three-compartment sink due to a leak. Maintain hot and cold water under pressure at all faucets at all times. Repair the leaks so the faucets can have water provided to them at all times. A recheck will occur on or after 10/17/14.
- Plumbing installed and maintained
Several plastic containers are found throughout the establishment below faucets and/or water pipes to catch leaks. Maintain all plumbing in good repair and repair any leaks.
- Floors properly constructed, clean, drained
The floor below the dish machine is soiled. Maintain all floor surfaces clean. Clean this area.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
A staff members purse was found stored along with the bags of coffee and above individual packets of creamer. Maintain all personal items in a designated area. Remove the purse from this location.
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10/10/2014 | Routine | 81 |
HACCP: Discussed date marking. Provided date marking haccp sheet. Make sure to date marked bulk milk containers.
Sanitizer used is Chlorine.
- Original container, properly labeled, consumer advisory
Containers of clear liquid at the grill were not labeled with what they contain. 2) Container with a green lid next to the grill was not labeled identifying the white powder inside.
Corrected by the employee labeling the containers.
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.
- Critical: Sanitizing concentration
Initial two times running the dish machine there was no concentration of sanitizer at the end of the cycle.
Corrected by priming the sanitizer and the concentration reading was at 100ppm after the end of the cycle.
Make sure to test the dish machine's sanitizer so that it is sanitizing correctly and at the proper concentration of 50-100ppm.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
- Wiping cloths clean, used properly, stored
Upon arrival multiple wiping clothes seen on the counter tops in the waitress area.
Corrected the clothes were moved to a wiping cloth bucket. Recommended having 2 buckets on either end of the waitress area to allow for easier access to the buckets.
This recommendation was done.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Single service articles not re-used
Observed in various locations where whip topping and chicken salad containers were being reused.
Discussed with the manager proper containers to be used. Do not reused these containers.
Re-use of single-service articles is prohibited.
- Critical: Toxic items labeled and used properly
Sanitizer on the cook line was above 200ppm.
Corrected by adding water to make the concentration between 100-200ppm.
Maintain the sanitizer for wiping clothes to be between 100-200ppm to much and it is considered to be toxic.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
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6/9/2014 | Routine | 87 |
HACCP: Discussed hand washing. Sanitizer used is Chlorine
- In-use food dispensing utensils properly stored.
Ice scoop at the waitress station was seen with the handle touching the ice.
Corrected by elevating this ice scoop so that the handle was no longer touching the 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.
- Food contact surfaces of equipment and utensils clean
The shelving in the walk in cooler is soiled.
- Storage/handling of clean equipment, utensils
Plastic forks, knives and spoons in the dry storage area were stored with the box open and not protected.
Corrected by covering the boxes.
Utensils shall be stored covered or inverted wherever practical.
- Single service articles not re-used
Whip topping containers were being reused for storing raisins and brown sugar located at the waitress station.
Corrected the toppings were removed from the whip topping containers and put in a container which can be reused.
Re-use of single-service articles is prohibited.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) There was no soap in the employee wemons restroom. 2) There were no paper towels at the waitress hand sink near the coffee dispensers.
Corrected by supplying soap to the employee women's restroom and replacing the paper towels at the waitress station hand sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
The floor under equipment where the floor and wall meet throughout the establishment and under dry racks in dry storage.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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1/28/2014 | Routine | 91 |
HACCP - Discussed proper usage of handsinks with worker
Sanitizer - chlorine
Note there will be a recheck fee assessed for all rechecks.
- Critical: Hot food at proper temperatures
Sausage links and patties on grill line at 76 degrees F, country gravy and pea gravy on grill line at 99 degrees F.
Maintain the internal temperature of hot potentially hazardous foods at 135°F or above except during necessary periods of preparation or when time only is used as the public health control. Worker discarded products. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Multiple cases of various foods both opened and closed and a pan of chicken on freezer floor.
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
- In-use food dispensing utensils properly stored.
Small pot utilized for dispensing soup remains in soup with handle in 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.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee with open beverage on shelf above food preparation table.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces designed, constructed, maintained, installed, located.
Observed rusted shelving in salad prep cooler in wait station area. Resurface or replace shelving.
- Wiping cloths clean, used properly, stored
Observed multiple wet towels on surfaces in front grill 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
Soiled shelving in walk in cooler. Blade on industrial can opener heavily soiled.Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Exterior surface of microwave oven soiled. Shelving above steam table at front cook line soiled. Shelving in dry storage area heavily soiled. Clean and sanitize non food contact surfaces.
- Critical: Water source safe, hot, and cooled under pressure
No hot water at handsink in wait station (worker shut water valve off due to excessive leak). Handsink in front cook area inoperable (no hot or cold running water).
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet. Repair both sinks to proper working order. Recheck on or after 12/6/13
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Observed overfilled trash can in kitchen.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled.
- Critical: Outer openings protected from insects, rodent proof
Observed a large gap at both front exterior entrance doors.
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. Recheck on or after 12/6/13
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled baffles in hood. Soiled walls in wait station area. Provide a routine cleaning.
- No Certified Manager Present
No State certified food sanitation service manager present.
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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11/22/2013 | Routine | 69 |
HACCP - Discussed temperature control of potentially hazardous foods with owner.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in salad prep table cooler. Resurface or replace shekving
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of walk in freezer. Repair or replace gasket. Shelving above prep table near stove in disrepair (exposed wood) Resurface or replace shelving.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloth 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.
- Food contact surfaces of equipment and utensils clean
Soiled shelving in walk in cooler. Clean and sanitize food food contact surface.
- Non-food contact surfaces clean
Soiled shelving in dry storage area. Clean and sanitize shelving.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceiling tile above dish wash area. Replace ceiling tile.
Baffles in hood heavily soiled. Provide a routine cleaning.
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6/19/2013 | Routine | 92 |
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