HACCP- Discussed sanitizing concentration for sanitizing food-contact surfaces.
NOTE: A recheck will be conducted on/after 12//13/12 to ensure the back door and screen door are both tight fitting with no gaps. A $50 recheck fee will be assessed for this recheck.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several prepared potentially hazardous foods were found labeled past seven days.
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
Box of tortillas stored on the floor in kitchen. Elevate all single service articles at least 6 inches above the floor to prevent potential contamination.
- Food contact surfaces designed, constructed, maintained, installed, located.
The shelving in the walk-in is rusted. Paint, seal, or replace shelving to provide a smooth, non-absorbent, easily cleanable surface.
- Food contact surfaces of equipment and utensils clean
The ice machine baffle and interior of the GE white refrigerator in server area is soiled. Clean and sanitize all food-contact surfaces routinely and maintain clean.
- Non-food contact surfaces clean
The gaskets of the E Series cooler are soiled. Clean and sanitize all non-food contact surfaces routinely and maintain clean.
- Plumbing installed and maintained
The leak is still present at the handsink behind the bar. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair faucet.
- Critical: Hand washing sinks installed, located, accessible
Handsink in kitchen was soiled. Lavatories shall be accessible to employees at all times. Clean and sanitize handsink and use for handwashing only.
- Critical: Outer openings protected from insects, rodent proof
The back door and screen door have a large gap to the outside and screen is torn. 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 weather stripping for both and repair screen by 12/13/12.
- Floors properly constructed, clean, drained
The dry storage area upstairs is carpeted. Remove carpet to provide a smooth, non-absorbent, easily cleanable surface.
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12/3/2012 | Routine | 78 |
HACCP- Discussed keeping rear exit door closed, as the screen on the screen door is in disrepair. All outer openings shall be tight-fitting and self-closing to prevent pest entry.
- Original container, properly labeled, consumer advisory
Cooked chicken was found in the ESeries cooler at 80 degrees F with no label. Employee stated that chicken was cooked at 10:30 today.
Label all cooling potentially hazardous food with the date and time of preparation. Chicken was discarded.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several potentially hazardous foods were found without a date or labeled more than 7 days ago, (cut ham 8/11, cut sausage 8/8, cooked chicken 8/10.) Label all potentially hazardous, ready-to-eat foods with the time and date of preparation, and discard after 7 days. All foods were discarded.
- Critical: Foods properly cooked and/or reheated
Rice was found at 58 degrees F near the stove in a container under no refrigeration or hot holding unit. Store all potentially hazardous foods either below 41 degrees F or above 135 degees F. Rice was out under refrigeration.
- Critical: Foods properly cooled
Chicken was found in ESeries cooler at 81 degrees F with no label. Employee stated that it was cooked at 10:30 a.m. Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Potentially hazardous foods properly thawed
Several packages of raw meats were stored in a bucket of water on the prep table in kitchen to thaw. Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process. Meats were placed under cool running water.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
Cardboard is being used in the Traulsen freezer in dining area underneath meats for absorbency. Remove cardboard to provide a smooth, non-absorbent, easily cleanable surface.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Bare wood is holding the handsink to the wall in the kitchen, and bare wood is being used under the GE Freezer. Paint, seal, replace, or remove bare wood to provide a smooth, non-absorbent, easily cleanable surface.
- Food contact surfaces of equipment and utensils clean
The following food-contact surfaces are soiled: Interior of Frigidaire freezer, interior of ESeries cooler, interior of GE freezer, ice machine baffle. Clean and sanitize all food-contact surfaces routinely and maintain clean.
- Non-food contact surfaces clean
The gaskets of the ESeries cooler and GE Freezer are soiled. Clean all non-food contact surfaces routinely and maintain clean.
- Single service items properly stored, handled, dispensed
A box of styrofoam cups is stored on the floor in the upstairs storage area. Elevate all single-service articles at least 6 inches above the floor to prevent potential contamination.
- Plumbing installed and maintained
Handsink in bar has a plumbing leak, and is spraying water everywhere. Maintain all plumbing in accordance with Illinois State Plumbing Code. Repair sink.
- Critical: Hand washing sinks installed, located, accessible
Handsink in kitchen was excessively soiled upon inspection. Use handsink for handwashing only, and keep accessible at all times. Clean and sanitize handsink.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap is present at the bar handsink. A supply of hand-cleansing soap or detergent shall be available at each lavatory. Provide soap at handsink.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster lid is open. Keep lid closed at all times to prevent pest entry. Close lid.
- Floors properly constructed, clean, drained
Upstairs food and single-service article storage area is composed of carpet flooring. No carpeting is permitted in food preparation, equipment-washing, utensil-washing areas, in food storage areas, near lavatories, and in toilet room areas where urinals or toilet fixtures are located. Remove carpet or move food and single-service articles to another location.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fans in walk-in are extremely dusty. Clean walls, ceilings, and attached equipment to prevent potential contamination of foods.
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8/20/2012 | Routine | 70 |
This is a recheck of the dish machine. Violation has been corrected.
NOTE: Upon recheck it was observed the handsink is broken and out of use. The first compartment of the three compartment sink is to be washed and sanitized, and utilized for handwashing only until handsink is repaired.
- Critical: Sanitizing concentration
This is a recheck of the sanitizer concentration for the dish machine. The dishmachine is now reading 100ppm Chlorine. Violation has been corrected.
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2/23/2012 | 1st Recheck | |
Frozen foods are frozen HACCP- discussed toxic item storage and provided HACCP Bulletin.
- Original container, properly labeled, consumer advisory
1)Several cooled foods are not labeled with the time cooling began. Label all cooling potentially hazardous food with the date and time of preparation.
2)All spices in plastic containers near stove are not labeled. 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
Several items throughout facility are not labeled with date of preparation. 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. HACCP Bulletin Provided.
- Thermometers provided and conspicuously placed
Several coolers in the kitchen do not have thermometers. 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. Provide thermometers.
- Potentially hazardous foods properly thawed
Chicken was being thawed on counter. Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process. Chicken was moved to cooler and HACCP Bulletin provided.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
Plastic "T-Shirt" bag is being used for hamburger in freezer. Use only food grade bags for storing food.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Shelf holding microwave is chipping. 2) Handsink and restroom sinks are not sealed to the wall. Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash. 3) Gaskets on Frigidaire cooler are in disrepair. 4) Shelves on Frigidaire cooler are rusted. 5) Interior of Frigidaire freezer is rusted. Repair gaskets and seal, paint, or replace shelves and fridge to provide smooth, easily cleanable non absorbent surface.
- Critical: Sanitizing concentration
The dishwasher is not detecting any sanitizer present. 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 three compartment sink will be utilized until dishwashing sanitizer is refilled.
- Food contact surfaces of equipment and utensils clean
The ice machine baffle, interior of all coolers and bins holding chips are soiled. Clean and sanitize all food-contact surfaces routinely and maintain clean.
- Plumbing installed and maintained
The front handsink in the kitchen is leaking. Maintain all plumbing in accordance with Illinois State Plumbing Code.
- Critical: Outer openings protected from insects, rodent proof
The backdoor was propped open upon inspection and screendoor is not tightfitting. Keep outside door closed and repair doorsweep on screen door if left open.
- Floors properly constructed, clean, drained
Floors throughout facility are soiled. Clean floors routinely and maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls and ents are soiled throughout the facility. Clean all walls, ceilings and attached equipment routinely and maintain clean.
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1/30/2012 | Routine | 71 |
- Critical: Outer openings protected from insects, rodent proof
Rechecked on September 26th, 2011 and found outer screen door to be tight fitting and self closing.
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9/26/2011 | 3rd Recheck | |
Several rechecks have been performed and violation number 35 has not been corrected. Supervisor will be notified regarding non-correction of violation and for further correctrive actions.
- Critical: Outer openings protected from insects, rodent proof
Screen door in the kitchen is open and is not self closing.
Maintain outer door closed and provide effective self closing device on screen door.
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.
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9/13/2011 | 3rd Recheck | |
- Critical: Outer openings protected from insects, rodent proof
Screen door at kitchen area does not self close and secure tightly. Provide completely self closing doors.
Provide weatherstripping for bottom area of outer door at kitchen area. Also provide self closing, self latching outer door.
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8/29/2011 | 2nd Recheck | 96 |
- Critical: Outer openings protected from insects, rodent proof
Outer screen door open, still not self-closing. Provide completely closing, self-closing outer screen door to kitchen.
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8/12/2011 | 1st Recheck | 96 |
.HACCP Hygienic practices
- Original container, properly labeled, consumer advisory
Cooling beef and chicken in E-Series cooler and white cheese in walk=in were not labeled with date and time of prepartion. Label with date and time of preparation in order to monitor for safe, rapid cooling.
- Critical: Foods properly cooked and/or reheated
White cheese was being reheated in steamtable. Rapidly reheat potentially hazardous to 165 degrees F and then maintain at 135 degrees F and above. Steam tables may not be used to reheat foods. Note: Removed food and refrigerated.
- Critical: Foods properly cooled
White cheese was cooling at depth of 6 inches in pan in walk-in. Limit depth to 4 inches or less to cool in walk-in. Cool from 135 degrees F to 71 degrees F in 2 hours or less and then cool from 71 degrees F to 41 degrees F in 4 hours or less. Note: Cheese removed from that container in walk-in.
- Potentially hazardous foods properly thawed
Packages of cryopacked fish were setting on counter defrosting. Defrost in approved manner, ie 1. Under refrigeration 2. Under cold running water 3. in microwave if cooked immediately or 4. Cooked from frozen state.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Two uncovered personal beverages were on counters in kitchen. An employee may drink from a closed container if the container is handled to prevent contamination of the employee's hands
- Food contact surfaces designed, constructed, maintained, installed, located.
Cooler at bar had excessive frost build-up. Maintain equipment in good repair. Defrost cooler.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Drain board of 3 compartment sink was lower than sink and could not drain into sink. Attach or repair drainboard so that water may drain into sink.
- Single service articles not re-used
Reused foil pan was being used to contain beef which was cooling in E-Series kitchen cooler. Do not reuse single-use items.
- Plumbing installed and maintained
Hand sink in kitchen was draining very slowly.
Mop sink had holes in the side of it.
Filter was leaking to floor near mop sink.
Handsink faucet at bar has very bad leak and sprays water up and back when turned on.
Flipper to toilet in womens restroom is very loose and difficult to use.
Maintain plumbing in good repair. Repair identified items.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster was uncovered. Maintain dumpster covered.
- Critical: Outer openings protected from insects, rodent proof
Screen door in kitchen was open and self-closure device on door was not working. Provide self-closing, completely closing outer doors.
- Floors properly constructed, clean, drained
Dry food storage area is carpeted. Provide smooth and easily cleanable flooring in this area.
- No Certified Manager Present
No certified food handler was present during the inspection. Provide certified food handler at all times food is prepared.
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7/14/2011 | Routine | 73 |
..Currently using a Quaternary Ammonia based sanitizer in the dining area and chlorine solution for wiping cloths in the kitchen.
HACCP discussed: date marking and proper sanitizing. Gave HACCP #3 and #6 in Spanish.
- Thermometers provided and conspicuously placed
No thermometer in the glass, reach in cooler in the bar. Provide an accurate thermometer in all freezers and coolers.
- Food protection during storage, prepartion, display, service, transportation
Tortillas stored, in boxes, on the floor in the upstairs storage area. Store all food and food contact items at least 6 inches up off the floor.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following items are not durable, non-absorbent, smooth, or easily cleanable. 1) Masking tape and duct tape on the dining room tables. Remove tape. 2) Shelving on both sides of the dishmachine are worn. Repair/replace shelves to be non-absorbent, smooth and easily cleanable. 3) Door seal is ripped on Beverage Air cooler near grill line. Replace.
- Thermometers, gauges, test kits provided
No chemical test strips are provided for the quaternary ammonia based sanitizer in the dining area. Provide appropriate sanitizer test strips for the sanitizing solution you are using. Note- A chlorine solution is used in the kitchen. The proper chemical test strips are provided for the chlorine solution in the kitchen.
- Wiping cloths clean, used properly, stored
Wet wiping cloths found lying on the bar and on the bus cart. Store all wiping clothes in a sanitizing solution of 100-200pm chlorine, or equivalent, between uses.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled. 1) the can opener blade in the kitchen 2) the interior of the Beverage Air cooler. Thoroughly clean and sanitize.
- Non-food contact surfaces clean
The exterior of the Beverage Air cooler is soiled. Thoroughly clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) Neither the women's restroom or the men's restroom has a functional self-closing device on the door. Provide self closing devices on both doors that completely shut restroom doors.
2) There is no covered trash container in the women's restroom. Provide a covered trash container in all restrooms.
- Floors properly constructed, clean, drained
1) The floor behind and under the bar, against the wall is soiled. Thoroughly clean.
2) Carpet in upstairs storage area. Remove and replace carpet with a smooth and easily cleanable surface.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall behind/under the bar is soiled. Thoroughly clean.
2) The exhaust hood filters are in disrepair. Replace broken exhaust hood filters.
3) The exhaust hood is soiled. Thoroughly clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Metamucil found stored with clean glasses near Pepsi machine. A Health shake mixture stored behind bar on margarita cooler. Store all unnecessary, personel items below and separate from all food, food prep areas and food contact surfaces to avoid contamination of the customers' food and food contact surfaces. Corrected. Items moved.
- No Certified Manager Present
No documentation of a certified food service sanitation manager on site. Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection. A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Note- The IDPH phone # to call to obtain additional copies of employees' food service sanitation manager certification is 217-785-2439.
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3/24/2011 | Routine | 86 |
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