HACCP: Food handler requirement
- Food contact surfaces of equipment and utensils clean
Found white raw potato can heavily soiled. Facility has only one can. Provide another potato can so that cans can be rotated.
Found pink build up on the ice machine ice shield. Please clean ice shield.
Found tea pitches stained with tea residue.
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
Non food contact surface cleaning: Clean floors in beer coolers at bar, clean the grease off the underside of the broiler (salamander), dust the spice shelves on cook line, clean the front side of the grill by the temp control knobs, non food contact surfaces shall be clean.
- Plumbing installed and maintained
Found condensate lines for walk in coolers discharging into mop buckets. Provide condensate pumps to discharge lines and tie into overhead plumbing.
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 door to the men's restroom is not closing. Self closer spring may have broken.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
The paper towel dispenser to the hand sink at the cook line is not consistently working. Fix or replace towel dispenser.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Floors properly constructed, clean, drained
•The floors in the basement are soiled by the keg cooler.
Clean the floors under cook line equipment.
Floors shall be clean.
The carpet on the stairs is worn and torn. Inspector recommends removing carpet and replacing with cleanable surface. 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall is in dsirepair (peeling/bubbling paint and mildew) in several areas in basement including: wall by mop sink, wall behind dish area wall in ice machine room.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Wall behind cook line and hood system have excess of grease on them.
Wall behind oven in basement has excess of orange baking residue.
Back side of the walk in cooler has excess of dust on it.
Walls shall be clean.
Hood system is missing a loover filter and the corner of the hood has duct tape on it.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Found light shield under hood cracked and light burnt out.
- Rooms and equipment - vented as required
Excess of sewage smell from grease trap area by dish machine. Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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12/2/2015 | Routine | 90 |
HACCP Reviewed storage of raw meats.
Quat sanitizing bucket concentration: 200 ppm
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. storage racks near stairs, exterior surfaces of upstairs kitchen microwave.
Thoroughly 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.
- Single service items properly stored, handled, dispensed
Boxes of single-service items located in dry storage room were found stored on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Leak found on faucet head of prep sink located in the downstairs kitchen.
Repair faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Flooring throughout downstairs prep kitchen is soiled.
Routinely and thoroughly clean flooring in kitchen.
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 clean.
- Lighting provided as required. Fixtures shielded
Shielding not present over light bulb in walk-in beer cooler.
Provide shielding.
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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9/15/2015 | Routine | 91 |
- Critical: Sanitizing concentration
Corrected the dish machine is now sanitizing properly and was at 100 ppm.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one-half (1/2) minute in clean, hot water at a temperature of at least 170 degrees F.
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5/4/2015 | 1st Recheck | |
HACCP: Provided and discussed hand washing haccp
Sanitizer used: Dish machine is chlorine. Quats for the wiping buckets and 3-comp at the bar.
All frozen food was frozen.
All rechecks have a fee associated with them.
- Critical: Sanitizing concentration
The dish machine is not sanitizer correctly. Employee tried to prime it but the sanitizer was not flowing into the dish machine.
Have the machine services. A recheck will be conducted on or after 5/12/15. Do not use the dish machine for sanitizing until fixed. Employee were instructed to use the sanitizer in the 3-compartment sink for sanitizing.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: Interior of the prep coolers in the kitchen, the ice baffle of the ice machine in the basement.
Clean and sanitize all food contact surfaces routinely.
- Non-food contact surfaces clean
The following non-food contact surfaces were observed to be soiled: Shelving under the flat grill and the shelf under the steam table.
Clean and maintain clean all non-food contact surfaces.
- Critical: Outer openings protected from insects, rodent proof
The front door and interior door were open.
Corrected closed the interior 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.
- Floors properly constructed, clean, drained
The following are locations where the floor was observed to be soiled: under the dish machine and dish racks, in both walk in coolers.
Clean and maintain clean all floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall behind the dish machine has mold on it and the wall behind the grills is soiled with smoke char.
Clean and maintain clean walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
Discussed food handler training.
Be able to provide a list of who has completed the food handler training.
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4/28/2015 | Routine | 87 |
HACCP Reviewed storage of meats. Store all raw meats below all ready-to-eat potentially hazardous foods.
Quat sanitizing bucket concentration: 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Pan of chips stored uncovered on storage rack in rear of kitchen.
Provide protective covering for pan of chips.
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 clean
The following non-food contact surfaces are soiled: 1. storage rack in hallway, 2.shelving above prep area, 3.inside of storage cabinet in basement.
Thoroughly 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.
- Floors properly constructed, clean, drained
Floors underneath prep coolers and fryers are soiled.
Routinely clean and maintain floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
No light shield provided on light shield in beer walk in cooler.
Provide light shield.
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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12/9/2014 | Routine | 91 |
HACCP - Discussed and provided written information on date marking. Sanitizer - chlorine
- Wiping cloths clean, used properly, stored
Wet wiping cloths on food prep station in basement.
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 cloths in sanitizer bucket.
- Food contact surfaces of equipment and utensils clean
Shelving in walk in cooler heavily soiled. Bottom shelving in 2 door True cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gasket on door of walk in cooler. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Utensils stored multidirectional in bins.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer. Store utensils with handles extended in same direction.
- Critical: Hand washing sinks installed, located, accessible
Observed ice dumped in handsink in upstairs kitchen.
Lavatories shall be accessible to employees at all times. Clean and sanitize handsink. Worker cleaned and sanitized handsink. Corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
Peeling paint on walls in dishwash /mopsink area.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Repair or resurface walls.
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8/20/2014 | Routine | 90 |
HACCP - Discussed with worker and provided written information on storage of toxic items.
Sanitizer - dish machine - chlorine
- 3 bay sink - quats
- Critical: Potential for cross-contamination
storage practices
- Wiping cloths clean, used properly, stored
Wet towel on food preparation 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. Place wet cloth in sanitizer bucket. Worker placed wet cloth in sanitizer bucket. Corrected.
- Food contact surfaces of equipment and utensils clean
Shelving in walk in cooler soiled. Clean and sanitize food contact surfaces.
Chest freezers with ice buildup internally. Defrost and clean and sanitize units.
- Non-food contact surfaces clean
Outer surface of doors on chest freezers (all three) soiled. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Plates and bowls on shelves in upstairs cooking area food contact surfaces not protected.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means. Invert or cover dishes to protect food contact surface.
- Single service items properly stored, handled, dispensed
Cases of single service to go containers (round aluminum and lids) stored on floor in dry storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Remove items from floor and elevate.
- Plumbing installed and maintained
Spigots and valves on mops ink leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair plumbing to remove leak.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lids on outside dumpster open.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use. Close dumpster lids.
- Critical: Toxic items properly stored
Hot shot flying insect spray stored in cabinet under handsink with cleansers.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents. Store insecticides separately. Worker moved insecticides to a separate location, Corrected.
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4/15/2014 | Routine | 82 |
- Critical: Presence of insects/rodents. Animals prohibited
see hard copy attachment.
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12/30/2013 | 1st Recheck | |
HACCP: Carefully examine all cooking utensils and materials for damage that could contaminate foods.
- Original container, properly labeled, consumer advisory
1) Cooked and cooled items in several coolers and walk in not labeled with TIME: pot roast, turkey , cheese sauce, etc.
2) Items in containers in prep coolers and reach ins that were not in original containers or not easily identified were labeled with contents.
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.
- Thermometers provided and conspicuously placed
No thermometer in the bar cooler holding 1/2 and 1/2 or the 2 drawer cooler in kitchen.
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.
- Critical: Sanitizing concentration
\Dish machine not dispensing any detectable level of sanitizing solution and dispensing mechanism •not functioning when machine is run.
Proper concentration of sanitizing solution must be provided to dishware surface to effectively sanitize clean items.
*Until such time as dishwasher can be repaired, the 3 bay sink must be used to sanitize*
Eco Lab has been phoned and is in route. Rob from Eco lab eliminated issue.
- Food contact surfaces of equipment and utensils clean
1) Mustard and ketchup pump dispensers soiled.
2) Lower rear edge on the interior of the 3 door cooler in kitchen soiled.
3) Racks inside the 3 door cooler in kitchen soiled.
4) Plastic guide inside ice machine soiled with a slick biofilm.
5) Lower interior of double stack Blodgett oven soiled - esp. the racks.
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) Ticket print box in kitchen soiled.
2) All wire racks and wire shelves in kitchen soiled.
3) All surfaces - upper, lower and underside of top - on the stainless table holding grills soiled.
4) Right underside of flat grill soiled above leg.
5) Underside of salamander soiled.
6) Window sill nearest to reach in soiled.
7) Area under blade soiled on slicer.
8) Tops of some of the plastic spice containers on rack in basement soiled.
9) Underside of wall mount white shelf above prep table soiled with splatter.
10) Vita mix blender base soiled.
11) Speed rack soiled on supports where pans slide in.
12) Plastic liners on the shelf holding the oils,dry goods and sprays 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
1) Waste pipe under the 3rd bay of the 3 bay sink dripping.
2) Faucet fixture at the handsink at end of bar leaking.
-Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair to eliminate leaks.
- Critical: Presence of insects/rodents. Animals prohibited
Very large number of small flies around dish machine and in trough along wall in basement and all around piping and fixtures.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
-*Eliminate organic materials, standing water, and treat hidden areas where flies can lay eggs.
Set recheck for 3:30 on the 27th.
- Floors properly constructed, clean, drained
1) in Flooring under the bar toward the back is soiled.
2) Flooring under the dish machine and in the trough in basement is heavily soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Ceiling in basement has areas where the surface is lifting and peeling.
2) Splatter on walls behind hot hold units in kitchen.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
1) Lights to the left of the exhaust hood in kitchen are not functioning.
2) Light in the walk in downstairs is not sufficient.
Provide adequate lighting in all areas foods are stored or handled.
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12/11/2013 | Routine | 83 |
Complaint # 13-0450 regarding conditions in the basement was addressed with the GM. Upon inspection of the area it was noted that the walls behind and below the dish machine and along the receiving area had been cleaned and FRP has been put up to allow for ease of cleaning. It was advised that the seams be caulked and not to jusr rely on the glue alone for a tight fitting seal.
Complaint # 13-0473, which was unrelated, was also addressed at this time. The foods on the appetizer platter that led to the complaint were all properly date marked and at temperatures of 37 and 38 degrees in the walk in and prep cooler.
Ice bin was examined for protection of product and cleanliness.
No violation noted during this evaluation. | 10/4/2013 | Complaint Investigation | |
Facility is undergoing a change of ownership only. Nothing will be changed in facility.
- Food protection during storage, prepartion, display, service, transportation
Covers must be provided for all ice bins holding food ice.
Ovens under waste pipes down stairs must be moved OR pipes must be "protected".
- Food contact surfaces of equipment and utensils clean
Continue cleaning and sanitizing food contact surfaces before opening.
- Non-food contact surfaces clean
Continue cleaning non food contact surfaces as needed.
- Critical: Hand washing sinks installed, located, accessible
Clearly designate handsinks from dumpsinks at the bar.
- Rooms and equipment - vented as required
~Vent fans for exhausting odors in restrooms must be functional.
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10/31/2012 | Preliminary | |
HACCP: Date marking sheet given to Erica- new chef - and explained.
- Original container, properly labeled, consumer advisory
No times on the cooked and cooled macaroni pasta in walk in or chicken in 2 door reach in in basement.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
1) No covers for ice bins behind bar.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Provide functional covers to protect from unintentional or intentional contamination.
2) Equipment, utensils, paper goods and spices under unprotected sewer lines in basement.
Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines.
- Food contact surfaces designed, constructed, maintained, installed, located.
All white boards in kitchen at prep coolers have cuts and grooves in surfaces that make effective cleaning and sanitizing difficult.
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.
- Food contact surfaces of equipment and utensils clean
Slicer bade on meat slicer was soiled with dried on stuck on food.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Plumbing installed and maintained
Prep sink in basement leaks at waste pipe. Repair to eliminate leak.
- Critical: Toxic items labeled and used properly
1) 1 spray bottle with purple liquid inside hanging on wire rack in kitchen and 1 spray bottle in ice machine room with liquid inside and no labeling.
2) Aspirin and cough drops on shelf above prep cooler in kitchen.
No personal medications shall be stored in food storage, preparation or service areas.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
*medications were moved - bottles dumped out.
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8/6/2012 | Routine | 87 |
HACCP: Any foods that can be eaten readily - whether cooking follows or not - must not be stored under raw animal foods such as fish or eggs etc.
- Original container, properly labeled, consumer advisory
Flour, sugar and other dry product in containers on basement shelf. not labeled
Pork in metal pan in reach in not labeled with time.
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.
- In-use food dispensing utensils properly stored.
Scoops in sugar and flour were either down inside product or hand handle touching 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.
*these were moved*
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Ovens sit directly under waste disposal lines in basement.
2) Wet rags being used under cutting boards.
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.
Equipment must not be stored under unprotected sewer lines.
- Food contact surfaces of equipment and utensils clean
1) Large amount of standing water in the 3 door cooler bottom. 2) Interior racks on the reach in at the end of the line soiled.
3) Interior of the Blodgett oven soiled. 4) French fry cutter on wall left soiled with food debris.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Top rear of the table that the grill and griddle sit on is soiled.
2) Table fan being used to dry dishes is soiled with heavy dust build up.
3) Interior of the non working refrigeration unit used to hold plates 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No trash can immediately available at the handsink downstairs inactive prep room.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall behind the dish area sprayer is damaged and has peeling painted surface. The wall underneath that area is soiled/mildewed.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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4/3/2012 | Routine | 91 |
.see hard copy
- Original container, properly labeled, consumer advisory
see hard copy
- Food contact surfaces designed, constructed, maintained, installed, located.
see hard copy
- Non-food contact surfaces clean
see hard copy
- Plumbing installed and maintained
see hard copy
- Walls, ceilings, and attached equipment, properly constructed, clean
see hard copy
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9/1/2011 | Routine | 94 |
HACCP: All food ice bins and ice machines must have a physical air gap between the bottom of the hose or pipe on the food ice drain and the floor drain or collar.
- Original container, properly labeled, consumer advisory
Cooked and cooled foods in walk in with improper labeling.
Label all cooling potentially hazardous food with the date and TIME of preparation.
- Food protection during storage, prepartion, display, service, transportation
1) Onions, potatoes and oil under unprotected sewer lines in basement.
2) Ice bin at bar has no cover for protection.
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.
- In-use food dispensing utensils properly stored.
Ice scoop at the bar laying flat across 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 designed, constructed, maintained, installed, located.
2 basket strainers and a skimmer hanging on rack in basement had severely damaged metal mesh.
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) Wet towels used under cutting boards in ,kitchen.
2) Soft matting and terry towel used under glassware at bar.
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) Surfaces of triangular plates on wire rack next to trash were soiled with splatter.
2) Inside plastic guide of ice machine soiled with yeast/mold.
The food-contact surfaces of all cooking equipment and dishware shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) The top rear of the beer coolers heavily soiled with dust and dirt.
2) Accessory areas on the meat slicer were soiled with dried on food.
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 foil rounds on shelf in basement improperly stored.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling damage in the basement where loose and hanging materials could contaminate foods and/or utensils - especially in the ice machine room.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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5/19/2011 | Routine | 88 |
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