This inspection is a recheck from the fire that ocurred on 9/29/12. One of the fryers has been cleaned and is ready for use. The other fryer which was the cause of the fire is still being repaired. A gas hose was leaking on the fryer. This fryer must be cleaned and the oil changed before using. Getz inspected the ansul system on 9/29/12 and reports that it is fully functioning.
The establishment may resume normal operations.
No violation noted during this evaluation. | 10/1/2012 | Recheck | |
| No violation noted during this evaluation. | 9/30/2012 | Fire | |
SEE ATTACHMENT.
No violation noted during this evaluation. | 9/29/2012 | Fire | |
Inspection in reference to complaint 12-0416 regarding glass in roasted vegetables on August 30, 2012. Routine inspection completed paying special attention to areas where food could have been contaminated by glass. All light bulbs are shielded in the facility. Glasses are made of clear plastic. The only broken glasses were in a waste bucket at the bar.
HACCP: Discussed proper date marking and labeling.
Chlorine sanitizer used in dish machine 50 ppm
Quat-s used in sanitizer bucket 150 ppm
- Critical: Wholesome, sound condition
Bulged can of dijon mustard found in the dry storage area. Worker opened and discarded the contents. Corrected.
Food containers deemed as unacceptable by departmental guidelines shall not be used in the food establishment.
- Food protection during storage, prepartion, display, service, transportation
A box of chicken tenders was being stored on the floor in the freezer. A container of egg wash was stored in the prep cooler without a covering. Tea bags were being stored under a waste drain at the wait staff area.
Worker moved the box of chicken tenders off the floor.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Critical: Hands washed, good hygienic practices (observed).
Employees are not using a paper towel to turn off the faucet after washing hands.
Food service employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a hand-washing sink or the handle of a restroom door.
Discussed with worker the proper handwashing procedure.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cutting boards at prep tables on cook line are in disrepair. Resurface or replace cutting boards.
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
The following items are soiled: meat slicer, can opener, weigh scales under shelf where meat slicer sits, blender base, panini grill.
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.
- Non-food contact surfaces clean
The following items are soiled: underside of the tapper mount at the bar, canned food storage shelf, metal shelving for dry storage by ice machine, underside of spice and utensil shelf above sink in the back prep area, outside of tortilla chip tub, hand contact surfaces of chip warmer drawer, counter under the grill, baffles of fryer, yellow racks where wrapped silverware is stored in wait staff area.
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
Coffee filters were being stored under a drain pipe in the wait staff area.
Single-service articles shall not be placed under exposed sewer lines or water lines.
- Plumbing installed and maintained
Hot water faucet fixture on back handsink in prep area is in disrepair. The faucet does not dispense hot water. Repair or replace fixture so the handsink is fully functioning.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
2 trash receptacles in the women's bathroom stalls are uncovered. No trash receptacle at the back handsink. No paper towels available at hand sink in the corner of the cook line.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
Cover trash receptacles.
Provide paper towels at all handsinks.
- Floors properly constructed, clean, drained
Floor in freezer is soiled.
- Critical: Toxic items labeled and used properly
Pink chemical was labeled as glass cleaner in cabinaet above mop sink. Degreaser was labeled as sanitizer.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
- No Certified Manager Present
There is no certified food sanitation manager.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
|
9/6/2012 | Routine | 73 |
HACCP: Discussed routine checking of the quat sanitizer buckets throughout facility to ensure that the concentration is appropriate and remaking buckets when needed.
Frozen foods were frozen.
Quat used in buckets- 100 ppm
Cl used at bar and dish wash machine- 200 ppm
- Original container, properly labeled, consumer advisory
Observed container of shepherds pie labeled as meatloaf.
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.
Correctly label containers with their contents.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed: 1)Milk and creamer and precooked wings not date labeled with 7 day discard date, 2) lagsana in prep cooler labeled 3/30, spagehtti in prep cooler labeled 4/6, and diced turkey in prep cooler labeled 4/6.
Foods that are appropriately marked with a date or day that exceed a temperature and time combination shall be discarded.
1)Label all PHF items that are ready to eat and refrigerated with a 7 day discard date if held over 24 hours. 2)Ready to eat, PHF held over the 7 day discard date shall be discarded. Violation corrected by employee discarding items and by education.
- In-use food dispensing utensils properly stored.
Observed scoop by chip storage stored in a cup of water.
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.
Store scoop in a way mentioned above.
- Critical: Hands washed, good hygienic practices (observed).
Observed: 1)Food service employee wearing wrist jewelry or bracelets, 2) Multiple employee beverages that were uncovered.
Food service employees shall not wear jewelry on their arms and hands while preparing food, except for a plain ring such as a wedding band or medical information jewelry.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces designed, constructed, maintained, installed, located.
Observed: 1)Cracked plastic container to store wings in walk in cooler cracked, 2)Small black bowl used as scoop in container of Parmoa in prep cooler near wall and employee used black bowl as scoop.
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.
1) Replace cracked container with one in good repair. 2) Scoop must have an actual handle to grip, not a bowl.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloths stored on countertop throughout facility and on employees waist.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
Store wet wiping cloths in sanitizer bucket between uses.
- Food contact surfaces of equipment and utensils clean
Observed the interior of the Garland over soiled.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
Clean oven and maintain clean.
- Non-food contact surfaces clean
Observed the inside of the Beverage Air drop in cooler 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.
Clean and maintain clean.
- Lighting provided as required. Fixtures shielded
Observed no light shielding for lights in the electrical room where food is also being stored.
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.
Provide shields for lights.
- Rooms clean, lockers provided and used, clean
Observed employee belongings stored at various areas in facility.
Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other belongings.
|
4/13/2012 | Routine | 80 |
HACCP: Discussed not storing raw product over cooked products in prep cooler and if it was feasible to have the sanitizer buckets used in the facility not on food contact surfaces or if knocked over or spilled, wouldn't contaminate foods in hot holders or tops of prep coolers.
Also discussed providing loose paper towels at waitress prep area hand sink due to the lack of accessibility of paper towels from the paper towel dispenser.
Frozen foods were frozen.
Quat used at sanitizer- 100 ppm buckets
Cl used for dish machine and bar dish washer
- Original container, properly labeled, consumer advisory
Observed brown bag of food item not in its original container and 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.
Label all foods not stored in their original container to be easily identifiable.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed: 1)sausage trio in cook line prep cooler date labeled 12/27/11. 2)Dairy creamer and whipped cream stored in bar cooler at 51 degrees.
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
1)Potentially hazardous food shall be held for seven days before item is used or discarded, employee discarded sausage. 2) Store creamer at 41 degrees or below, creamer was moved to another cooler. Both violations were corrected during inspection.
- In-use food dispensing utensils properly stored.
Observed ice cream scoop stored in cup of water on shelf by chip container.
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.
Store ice cream scoop in a way mentioned above.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed: 1) open employee beverage stored on shelving next to walk in cooler. 2) Employee not washing hands after handling soiled dishware and clean dishware.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Critical: Toxic items properly stored
Observed: 1) Sanitizer bucket at cookline and near prep cooler at >400 ppm. 2) Window cleaner spary bottle stored next to bottles near bar handsink.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
1) Maintain Quat santizer at 50-200 ppm, buckets remade and observed at 100 ppm. 2) Keep all toxic items segregated from food and food items, bottle removed. Both violations corrected during inspection.
|
1/6/2012 | Routine | 83 |
HACCP: DISCUSSED MEASURING CONCENTRATION OF SANITIZER WITH THE USE OF TEST STRIP.
THIS INSPECTION ALSO COVERS A FOOD BORNE ILLNESS #11-0867: THE ASSISTANT MANAGER ERIC WEISSNER SPOKE OF THE PPROCESS OF MAKING SHEPERD PIE THE SUSPECTED FOOD. HE WAS INFORMED TO TAKE COLD FOOD TEMPERATURE WHEN RECEIVING DELIVERIES TO ENSURE FOOD AT RIGHT TEMP. OF 41 DEGREE F OR BELOW WITH THE USE OF STEM THERMOMETER.
THE ASSISTANT MANAGER WAS ALSO INFORMED THAT POTENTIALLY HAZARDOUS SHEPERD PIE MUST BE REHEATED TO A TEMPERATURE OF 165 DEGREE F IN 15 SECONDS. HACCP BULLETIN ON COOLING AND REHEATING WAS HANDED TO THE MANAGER.
- Food contact surfaces of equipment and utensils clean
Soiled interior of Panasonic Microwave Wave over prep cooler at the far end.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Single service items properly stored, handled, dispensed
Carton of single service plastic cups stored directly on the floor of storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Hand washing sinks installed, located, accessible
Cleaning items (brooms, mop bucket) obstructing hand sink near the prep sink.
Lavatories shall be accessible to employees at all times.
Items removed.
- Walls, ceilings, and attached equipment, properly constructed, clean
Accumulation of dust and oil on hood vent on far end.
|
10/5/2011 | Routine | 92 |
HACCP = sanitizer maintenance schedule
cl- bleach sanitizer at dish machine in kitchen = 100ppm
cl- bleach sanitizer at dish machine at bar = 100ppm
quat sanitizer in buckets = 100ppm
cl- bleach sanitizer at three-compartment sink at bar = 100ppm
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following gaskets are torn/broken: on the Delfield freezer on the cookline
- Critical: Sanitizing concentration
1)The chlorine bleach sanitizer in the three-compartment sink at the bar tested at 10ppm. 2) The quat sanitizer in the bucket at the bar tested at 0ppm. Both sanitizers were made at 11am. 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. The food-contact surfaces of all equipment and utensils shall be sanitized by immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. for one minute. Both sanitizers were changed and now test at 100ppm. It is required that the sanitizer be changed on a more frequent basis to ensure the concentration is correct.
- Food contact surfaces of equipment and utensils clean
The blade for the can opener in the kitchen is soiled. 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 blade has been cleaned during the inspection.
|
4/5/2011 | Routine | 93 |
Restaurant representatives - add corrected or new information about Tilted Kilt, 7719 Rt 91, Peoiria, IL »