A complaint investigation was conducted on 12/29/15 to address the complaint that the establishment is cross contaminating by preparing chicken where pizza dough is also prepared, not practicing first in first out, and placing hot food from the grill directly into the freezer. The complaint also stated that the establishment was highly soiled.
During the complaint investigation, the manager explained the chicken preparation process. Raw chicken is prepared on a separate counter from where the pizza dough is prepared. If there is not enough space, the same counter may be used but the items are never pepared at the same time and the counter is always clean and sanitized between uses. The counter was observed to be clean during the investigation. The chicken is thawed in running water or in the walk-in cooler and prepped chicken is kept under refrigeration until ordered.
Establishment practices first in first out according to manager. They get two shipments a week of inventory during which they rotate items. The establishment was not observed to be overly stocked. Newest items were observed behind older product.
All hot food from the grill is served directly to the customer according to the manager. Food is never held after frying or cooking. Items such as nacho cheese in hot holding are discarded at the end of the night. No food except coleslaw was found to be cooked and held in the walk-in cooler or freezer. Chicken comes in prefrozen. Discussed cooling procedures with manager.
The establishment was found to be soiled during the investigation. The areas behind the fryer and grill is heavily soiled. The baffles are still in the process of being cleaned. These cleaning concerns were marked on the last routine inspection. The manager is aware of them and is working to clean the establishment.
Based on the complaint investigation conducted on 12/29/15, no further rechecks are necessary. The establishment appears to be practing sufficient ways of preventing cross contamination, using first in/first out, and proper cooling/serving to order techniques. The establishment is soiled and this was marked on the last routine inspection. Highly recommend deep cleaning the kitchen. No further rechecks necessary at this time. - JNF
No violation noted during this evaluation. | 12/29/2015 | Complaint Investigation | |
| GC:
Frozen foods frozen
Sanitizer: 200 ppm (cl-)
HACCP: Education on date marking potentially hazardous foods and personal medication storage
- Critical: Wholesome, sound condition
Chili from October 28 was found in a styrofoam container in the superior cooler next to the ice machine. The chili had visible light orange mold on top.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
Corrected by kitchen manager discarding chili. Discussed cleaning out coolers and checking all dates.
- Original container, properly labeled, consumer advisory
Flour in a large white bin next to the fryer was found without a label
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1.) The door gasket on the superior cooler next to the ice machine is torn
- Food contact surfaces of equipment and utensils clean
. The following food contact surfaces are soiled... 1.) the inside apron of the ice machine
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled... 1.) the shelf below the grill
- Single service articles not re-used
Several single use cottage cheese and sour cream plastic containers were found being reused. A container of broccoli salad was found in the superior cooler in a sour cream container. Tomatoes and pickles were found in the plastic single use containers across from the dish machine.
Re-use of single-service articles is prohibited.
Correct by discarding all single service articles. Do not reuse these items. Correct by providing enough reusable containers throughout the establishment
- Plumbing installed and maintained
The 3 compartment sink at the bar on the left side is leaking from the faucet
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Correct by repairing all leaks
- Critical: Hand washing sinks installed, located, accessible
The handwashing sink next to the ice machine in the kitchen was blocked with a large machine. There is no other handsink located in the kitchen
Lavatories shall be accessible to employees at all times.
Corrected by moving machine. Discussed with kitchen manager.
- Floors properly constructed, clean, drained
1.) the floor behind and between the fryers is soiled
- Walls, ceilings, and attached equipment, properly constructed, clean
1.) the wall next to the large oven behind the white floor freezer is soiled
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12/1/2015 | Routine | 81 |
HACCP Use time as a control for hot holding buffet items and also for potentially hazardous items located on the salad bar.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following foods have improper internal temperatures: 1. cottage cheese 50 F, 2. macaroni salad 48 F, 3. sliced tomatoes 47 F.
Utilize time as a control for potentially hazardous items on salad bar. Corrected
- In-use food dispensing utensils properly stored.
Handle of flour scoop found buried in the flour bin.
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.
- Rooms and equipment - vented as required
Severe condensation build up in McCall prep cooler.
Repair condenser of freezer.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
- Critical: Toxic items properly stored
Spray bottle of glass cleaner found stored next to single-service cups located near the microwave.
Store all toxic items in designated chemicals storage area. Corrected
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8/26/2015 | Routine | 88 |
See attached inspection report. MJ
No violation noted during this evaluation. | 4/21/2015 | 1st Recheck | |
HACCP Ensure that all mechanical refrigeration units have proper internal temperatures of 41F or below.
Recheck will take place on or after 4/27/15 to ensure Pepsi cooler has proper internal temperature. Pepsi cooler will bare an Embargo tag. Tag is not to be removed until cooler has been inspected by the local health authority.
Recheck fees will be assessed.
Chlorine sanitizing bucket concentration
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Containers of coleslaw in Pepsi cooler has internal temperature of 47 F.
Corrected
- Critical: Facilities to maintain proper temperatures
Pepsi cooler has internal ambient temperature of 55 F.
Pepsi cooler has been embargoed until it has been serviced and has an internal temperature of 41 F of below.
Recheck will take place on or around 4/27/15.
A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility.
- Critical: Cross-contamination, equipment, personnel, storage
Piping of soda gun in bar area is completely buried in the ice.
Remove pipe and replace ice. Corrected.
Foods shall be protected from potential contaminants to include but not limited to dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage, and overhead leakage or overhead drippage from condensation.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
McCall prep cooler has severe condensation build up. Top gasket of Pepsi cooler is torn.
Repair both coolers.
Ventilation hoods and devices shall be designed to prevent grease or condensation from collecting on walls and ceilings, and from dripping into food or onto food-contact surfaces.
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.
- Wiping cloths clean, used properly, stored
Wet wiping cloths found on pizza prep table.
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
The following non-food contact surfaces are soiled: 1. interior panel of ice machine, 2. soda gun hostlers and soda gun handle.
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.
- Lighting provided as required. Fixtures shielded
Bulbs in walk-in cooler and walk-in beer cooler are not shield.
Provide shied from lights.
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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4/17/2015 | Routine | 83 |
This is a food borne illness investigation. Suspect items include: romaine lettuce, french dressing, cheese, broccoli salad, seafood salad, hard boiled eggs, pizza (sausage with veggies) and chicken wings.
Lettuce- received from GFS. Stored in walk in cooler. It is washed and chopped fresh every day for the salad bar. It is stored in the tall reach in cooler until use in the salad bar. It is thrown away every night.
French dressing- commercially prepared and delivered from GFS. It is poured into smaller containers for the salad bar and used for 2 days until thrown away. The containers are stored in the walk in cooler at night.
Cheese- commercially prepared and delivered from GFS. It is stored in the tall reach in cooler. It is placed in a small container for the salad bar.
Broccoli salad- made fresh every day. Ingredients include broccoli, ranch dressing, red onion, tomato. Thrown away if not used.
Seafood Salad- made from frozen crab, celery, carrots, and mayo. Crab is thawed under running water. Seafood salad is made every 2 days.
Hard boiled eggs- come from GFS. They are cut and put onto the salad bar. They are thrown away at the end of the night and made fresh every day.
Sausage pizza- Sausage is made in house. Sausage is cooked and spices are added. It is frozen and then ground. Once ground, it is stored in the freezer. 5lbs of sausage are cooked and cooled at a time. The grinder was inspected and found to be very clean. The pizza dough is made in house and proofed in the walk in cooler then rolled out. Pizzas are assembled on the pizza prep cooler/table.
Chicken wings- receive frozen and stored in the walk in cooler. Fried as needed and changed on the buffet every 30 minutes. Manager states that he labels the wings with a 30 minute out time.
All food for salad bar is stored in single use non-reusable containers.
FOOD MUST BE STORED IN REUSABLE CONTAINERS.
No violation noted during this evaluation. | 1/23/2015 | Complaint Investigation | |
HACCP Reviewed storage of toxic items.
Chlorine sanitizing bucket concentration: 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Ceiling of floor freezer is in disrepair.
Repair 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.
- Floors properly constructed, clean, drained
Floors underneath fryers are soiled with accumulated grease.
Routinely wash and clean under fryers.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Rooms and equipment - vented as required
Condensation buildup found on the following equipment: 1. condenser in walk in freezer, 2. floor freezer.
Repair equipment.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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12/6/2014 | Routine | 97 |
HACCP - Discussed and provided written information on date marking. Sanitizer - chlorine
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Open beverage on food prep 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.
Shelving in walk in cooler rusted.
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. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on the following mechanical refrigeration units: 3 door Superior cooler, walk in cooler.
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. Repair or replace gaskets.
- Wiping cloths clean, used properly, stored
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. Store wet wiping cloth in sanitizer solution.
- Food contact surfaces of equipment and utensils clean
Interior bottom shelving of fryer freezer soil. Clean and sanitize food contact surfaces.
- Single service articles not re-used
Single service sour cream containers reused.
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8/22/2014 | Routine | 87 |
.HACCP - Provided written information on proper boil order procedures. Sanitizer- chlorine
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Package of cigarettes stored on food preparation counter where pizza dough is being prepared. Store personal articles in designated area away from food preparation. Worker moved cigarettes to a separate location. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on the following mechanical refrigeration units: 3 door Superior cooler, pizza preparation cooler, walk in cooler.
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. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Interior shelving of under counter prep freezer soiled. Shelving in walk in cooler soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on door of under counter prep freezer. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles (vents) in hood soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
- No Certified Manager Present
No certified person 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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3/28/2014 | Routine | 90 |
HACCP: Ensure soap is placed at each handsink and NOT hand sanitizer. Sanitizer is not a replacement fro handwashing nor can it be used after hands are washed when handling or preparing foods.
- Original container, properly labeled, consumer advisory
1) Baked potatoes in the walk in on tray were not labeled with date of prep or time of cooling.
2) Both white rolling bins covered with foil were not marked with contents inside.
Label all cooling potentially hazardous food with the date and time of preparation.
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: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) 2 open containers of commercially prepared macaroni salad in the stand up reach in were not date marked.
2) Meats that had been portioned and packaged then frozen were in the refrigerator without proper date marking• for thawing process.
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 is opened and/or the date which the food shall be consumed on the premises, sold, or discarded 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 maximum life is 7 days.
If the food is frozen, the prep/opening date, freeze date and thaw date must all be marked for the product.
*items were labeled*
- Thermometers provided and conspicuously placed
No thermometer could be located in the 4 drawer unit under the grill and the LED display on the unit was malfunctioning at the time.
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
1) Full ice bucket next to and lower than the trash can at the wait station was not covered.
2) Ice bin was left open.
3) Large sugar container in kitchen was not covered.
4) Several boxes with product in walk in freezer have condensate running down on them and re-freezing.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines.
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
- Foods handled with minimal manual contact
Plastic portion cups being used as scoops in the sugar and bacon bits in kitchen.
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food.
*Cups removed*
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Interior of microwave - including the top interior is damaged and has a chipping surface.
2) Cracked lid over the mozzarella cheese in pizza prep cooler.
3) Reuse of plastic containers that previously held commercially prepared foods,
4) Racks in the walk in rusted.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Gasket seals on the pizza prep cooler are shredding.
2) Foil used to cover surfaces in the fryer area was peeling and loosened.
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
1) Onion cutter on rack heavily soiled with left over food debris.
2) Meat slicer blade and catch area underneath soiled.
3) Soiled pizza paddles left overnight were jammed between top of oven and front edge of exhaust.
4) Soiled wire whisk on shelf to the left of fryers.
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.
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) Layer of dust on top of sneeze guard over pizza buffet hot hold.
2) Inside of lower wooden cabinet next to Pepsi cooler soiled.
3) High chairs soiled - mostly with dry substances.
4) Weigh scale on top of ice bin soiled.
5) Lower shelf of table under microwave soiled to the rear.
6)-Underside of the lowest shelf above the prep area across fron the stove soiled with splatter.
7) Lower shelf on the table holding gyro cooker soiled.
8) Draught beer drain grate soiled.
9) Bottle wells 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.
- Plumbing installed and maintained
•Water at 3 bay turned off due to steady drip at the time of inspection.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair the leak - water must remain on when facility is in operation.
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12/6/2013 | Routine | 82 |
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