HACCP: Discussed pest control operations and maintained routine pest control operations while under construction.
The establishment is going to probably be closing on 8/12/13. That is the scheduled date of opening of the new establishment. This building will want to be utilized for potential storage and maybe remodel. If there is a remodel or change of the menu/operations, a plan review and appropriate fee will be required. Inform this office in writing if there plans to be a lengthy closure in order to place license in pending mode or on hold and to determine and discuss future operations of this establishment.
Frozen foods are frozen.
Chlorine bleach is the sanitizer utilized in the establishment.
- Original container, properly labeled, consumer advisory
1) White container in drink area not labeled with contents (sugar). 2) Cooling soup/beef in the Victory cooler not labeled.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
Plastic green food strainers/colanders are broken and in disrepair.
Replace all broken equipment in order to prevent potential contamination.
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.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Interior of Crosley freezer in basement, 2) interior of Silver King refrigerator, 3) interior of freezer across from stove, 4) meat slicer, 5) stove top, 6) interior of chest freezers in basement.
Clean and sanitize routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1)food carts, 2) spice rack above the microwave, 3) under meat slicer, 4) under island/prep table, 5) sides of fryer/stove, 6) back and under the prep coolers at stove area.
Clean and sanitize all non food contact surfaces routinely.
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.
- Floors properly constructed, clean, drained
The floors under the cooler in 'wait staff' room is soiled. The floors under the prep table/cooler and prep island are soiled. The floors under the stove are soiled. The floors in the walk in cooler are soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall by the three compartment sink and mop area are soiled. Walls in the walk in cooler are soiled.
Clean all walls routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various excess and unnecessary articles in basement.
Remove all unnecessary articles.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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7/31/2013 | Routine | 91 |
HACCP: Discussed the importance of proper and frequent pest control.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Note: The establishment will be continuing operations, however, there will be a change in the menu. The owner will be the same. Intent is to turn this restaurant into a sandwich/boba shop.
- Original container, properly labeled, consumer advisory
1) Trays of egg rolls found cooling upstairs and in the basement with no label on them for the time of cooling. Varied in temperature from 120-130. 2) Various containers at the stove top not labeled with contents.
Corrected
- In-use food dispensing utensils properly stored.
Ice buckets were found stored on the floor in the basement.
Discussed storing buckets on a hook or clean surface, elevated onto clean surface.
Ice transfer receptacles shall be stored protected from potential contamination.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of true cooler, 2) slicer, 3) interior of Kenmore freezer downstairs, 4) interior of majority of chest freezers downstairs are soiled, 5) interior of the shelving in walk in cooler, 6) griddle and fryer top.
Clean and sanitize routinely and maintain clean.
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
The following non food contact surfaces are soiled: 1) prep table under slicer, 2) lower shelf under prep table, 3) exterior handles of coolers, 4) stainless steel shelving above microwave.
Clean and sanitize routinely and maintain clean.
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.
- Floors properly constructed, clean, drained
The floors in the basement are soiled. The floors under the table and equipment in the kitchen are soiled. Floors in the basement are in disrepair.
Clean all floors routinely. Repair floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles above the stove are soiled. The wall by the three compartment sink and mop area are soiled. There is a missing ceiling tile in the restroom, this is due to a leak from upstairs.
Clean all walls routinely and maintain clean. Replace the ceiling tile.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various excess and unnecessary articles in basement.
Remove all unnecessary articles.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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3/25/2013 | Routine | 92 |
HACCP: Discussed proper pest control, Markley's has been present, need to work with Great Wall and the building owner to ensure that additional methods of pest control are done and in a concerted effort to ensure that all businesses/residences are maintaining proper control and spraying at the same time.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Sweet and sour chicken is cooling in the basement, however, there is no time of cooling on the various containers, found between 120-135F, batches were being cooked upstairs.
Provide proper labeling of all cooling items.
Label all cooling potentially hazardous food with the date and time of preparation.
- In-use food dispensing utensils properly stored.
Scoops found in the basement bins with handle touching foods.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of prep cooler, 2) interior of True cooler by stove, 3) Interior of Crowley freezer in basement, 4) chest freezer in basement, 5) outside areas of the bins in the basement, 6) 4-flame stove top, 7) side of the stove.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil. The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) counter top with cashews, 2) exterior of the true and prep coolers, 3) shelving in the basement dry storage, 4) racks in the wait area.
Clean and sanitize routinely and maintain clean.
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
There is a leak at the hand wash sink across from the stove.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sink by the mop sink is soiled.
Clean all hand wash sinks routinely and maintain clean.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floors in the walk in cooler, basement and under equipment in the kitchen are soiled. The floors in the basement are in disrepair.
Clean all floors routinely and maintain clean. Repair floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles above the stove are heavily soiled. The fan covers in the walk in cooler are soiled. The walls in the walk in cooler are soiled.
Clean all baffles and walls routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are excess articles stored in the basement at the far end near the 'remodeled' room. Exterior wall in alley walk way soiled.
Remove all unnecessary articles, or store appropriately to ensure items are kept properly stored.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
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10/18/2012 | Routine | 89 |
HACCP: Time for the "scoop" for the two rice cookers at the buffet line are for less than three hours. Change the scoop routinely should it become contaminated or provide extra scoops as needed.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1) Various containers of crab rangoon were found uncovered in the walk in cooler. 2) Egg rolls were found uncovered in the basement chest freezers. 3) Beans were found stored on the floor of the kitchen.
1 and 2) Corrected
- Wiping cloths clean, used properly, stored
There were various rags found on the prep cooler, food carts and on the prep table.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1)The interior of the true upright cooler by the dish machine, 2) interior of the ice bin, 3) interior of Frigidaire commercial freezer in the basement.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) exterior of the microwave, 2) exterior handles of the true cooler, 3) lower portion of the prep table, 4) handles of the true freezer by the stove.
Clean and sanitize all non food contact surfaces routinely.
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.
- Floors properly constructed, clean, drained
The floors in the basement are in disrepair. The floors in the basement and in the kitchen and in the walk in cooler are heavily soiled.
According to Linh, the basement floors will be repaired in the next week. Clean all floors routinely and maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the walk in cooler are soiled. The ceiling tiles in the restroom are heavily soiled. The ceiling in the kitchen is soiled. The wall fan cover by the rear door is in disrepair.
Clean routinely and replace ceiling tiles as needed.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained clean and in good repair.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
The exterior roof of the kitchen/outer wall is heavily soiled with grease dripping down the building.
Food service establishments and the property used in connection with their operation shall be maintained free of litter. The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
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5/14/2012 | Routine | 87 |
HACCP: Discussed the proper protection of food/equipment and ensuring that toxic items are stored away from any food/equipment to prevent potential contamination.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the dish wash machine and the sanitizing bucket.
- Foods handled with minimal manual contact
Employee was observed placing bean sprouts onto a plate for customer to use at meal.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Shelving in the walk in cooler is rusted. 2) A to go cup is being used as a scoop in the kitchen area.
1)Repair, replace or resurface the shelving. 2) Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) The interior of the prep freezer, 2) The chest freezer in the basement (across single service articles), 3) interior of the prep cooler, 4) interior of the microwave.
Clean and sanitize all food contact surfaces routinely.
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
The following food contact surfaces are soiled: 1)Exterior of the vegetable cooler, 2) Exterior of the freezer by the stove, 3) Underside of the microwave oven counter, 4) Shelving above microwave.
Clean and sanitize all non food contact surfaces routinely.
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 items properly stored, handled, dispensed
Boxes of napkins and single service articles are stored on the floor of the basement.
Corrected
- Single service articles not re-used
"T-shirt" grocery type bags are being used to store foods in the freezer and also noodles upstairs.
Educated
- Floors properly constructed, clean, drained
The floors in the basement, walk in cooler and under equipment is soiled. The floor in the basement is in disrepair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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 constructed of smooth, easily cleanable, durable material.
- Rooms clean, lockers provided and used, clean
Personal items were found near to go containers, on food storage shelving and other areas/drawers.
Corrected
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2/13/2012 | Routine | 88 |
Frozen foods are frozen.
HACCP: Discussed frequent changing of sanitizer solution. Provided the HACCP bulletin for wiping cloths.
Chlorine bleach is the sanitizer used in the facility.
- Food protection during storage, prepartion, display, service, transportation
Crab rangoon in the cooler by the water heater was uncovered. Box of dried Chili peppers stored on the floor of the basement storage room.
Cover all food items when in storage and store elevated to prevent contamination.
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.
Soiled scoops for rice stored on plates next to rice at buffet.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The hand wash sink in the women's restroom and in the kitchen by the mop sink is pulling away from the wall. 2) The seals of the Kenmore cooler in the basement are tearing.
1) Seal the sinks to the walls. 2) Repair or replace the seals.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The dishwashing machine is heavily soiled.
Dishwashing machines shall be thoroughly cleaned at least once a day or more often when necessary in order to be maintained in a satisfactory operating condition.
- Food contact surfaces of equipment and utensils clean
The interior of the ice machine is soiled. The tracks of the True Cooler in the kitchen are soiled. The interior of the prep cooler across the stove is soiled.
Clean and sanitize all food contact surfaces routinely.
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
The handles and exterior of the Kenmore freezers throughout the basement are soiled. The exterior of the true cooler in the kitchen is soiled. The shelving above the microwave and 3 compartment sink is soiled. The shelf that holds the microwave is soiled.
Clean and maintain clean.
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 items properly stored, handled, dispensed
Boxes of toilet paper stored on the floor in the basement.
Corrected
- Floors properly constructed, clean, drained
The floors in the basement are soiled and also cracking. The floor under equipment in the kitchen is soiled. The floor in the walk in cooler is soiled.
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.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceilings and vents in the dining area and restrooms are soiled. The wall behind the dish machine is soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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7/13/2011 | Routine | 88 |
Frozen foods are frozen.
Markley's Pest Control is the pest control operator for the facility. They provide services at least two times a month, during warmer weather the frequency of application increases.
Chlorine bleach is the sanitizer used in the facility for general sanitizing as well as for the dish wash machine.
HACCP: Discussed proper evaluation and review of foods that are stored in the walk in cooler and to discard those that are spoiling or showing any signs of spoilage.
The spoon for the rice is being changed every hour.
- Potentially hazardous foods properly thawed
Meat was sitting in a pot under the three compartment sink being allowed to thaw at room temperature.
Corrected
- Food protection during storage, prepartion, display, service, transportation
Onions and other vegetables stored on the floor in the walk in cooler. An employee was seen placing recently cooked food and mixing it with the foods that were already on the buffet. To prevent potential for cross contamination and to reduce the potential for contamination, new cooked foods are not to be added to cool foods on the buffet line.
Corrected by education and providing new noodles to the buffet.
Several food items were uncovered in the coolers and freezers.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
The upright freezer in the basement is in disrepair. Several freezers have excessive ice build-up. The green plastic colander being used for food contact is broken.
Linh stated that this would be replaced in the next two weeks and that they are defrosting the freezers prior to starting mobile unit. Provide a new colander that is not broken.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) The shelving in the walk in cooler, 2) The interior of the True cooler in the kitchen, 3) several chest freezers in the basement.
Clean and sanitize routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil. The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
The following non-food contact surfaces were soiled: 1) The handles of many of the freezers in the basement, 2) The exterior of the true cooler in the kitchen, 3) The handles of the prep coolers in the kitchen.
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 items properly stored, handled, dispensed
Single service articles (cups, to-go boxes) were stored on the floor in the basement and in the small room in the basement.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sink by the mop sink was soiled.
Clean and sanitize all hand wash sinks and attached equipment routinely.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floors in the walk in cooler were soiled. The floors around the mop sink were soiled. The floor near the rear entrance was soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/28/2011 | Routine | 87 |
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