This is a complaint investigation regarding a complaint recieved stating the establishment was lacking hot water, lacking sanitizer in their dish machine, performing bare hand contact with foods, had soiled grills and soiled floors, overflowing garbage, soiled ice machine, and leaving raw fish out of temperature. Based on observations, complaint is unsubstantiated. During investigation, observed hot water was adequately running and sanitizer was in adequate amounts in the dishmachine. During the investigation, no bare hand contact with food was observed and all garbage was adequately controlled. The ice machine was viewed to be slightly soiled on the apron. The manager cleaned the apron during investigation. No raw fish or other food was observed to be left out of temperature.
No violation noted during this evaluation. | 7/23/2015 | Complaint Investigation | |
HACCP: Discussed and provided information on Toxic Items.
Owner stated food handler training has been complete, no certificates were available during inspection. Correct by next routine inspection.
Hot foods hot, cold foods cold, frozen foods frozen.
- Food protection during storage, prepartion, display, service, transportation
1) Raw fish was found stored on overturned shelf with thes than 1/2 inch from walk in cooler floor. -Corrected by moving.
2) Bacon bits and other salad fixers were observed uncovered.
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
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee drink was observed in kitchen on top shelf above prep table with meat slicer. Drink did not have a lid or straw. -Corrected by removing.
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.
Shealving in walk in cooler was found to be heavily soiled/rusty. Repair/Replace to ensure proper food saftey.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seals on walk in freezer and almond cooler were found to be in disreapir. Repair/Replace
- Critical: Sanitizing concentration
No sanitizer concentration was found in dish machine during inspection. -Corrected by removing clog, concentration now 100ppm cl-.
Maintain chlorine dish machine between 50 and 200 parts per million.
- Food contact surfaces of equipment and utensils clean
Interior of Small white cooler and ice machine baffle was found to be soiled. Clean and santiize on a routine basis to ensure proper food saftey.
- Non-food contact surfaces clean
Handle on microwave was found to be heavily soiled. Clean and sanaitize on a routine basis to ensure proper food saftey.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fans in walk in cooler were found to be heavily soiled. Clean and santiize on a routine basis.
2) Wall/Coving located by back door is damaged/expanded/exposing interior wall. Repair by next routine inspection.
- Lighting provided as required. Fixtures shielded
Light shelds missing from bulbs in back storage room and cook line.
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.
- Critical: Toxic items properly stored
1) Canned heat was observed intermingled with food product on back storage shelf. -Corrected by moving away from food product.
2) Medication and first aid supplies were found intermingled with spices stored on Almond cooler on cook line. -Corrected by moving.
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.
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6/25/2015 | Routine | 76 |
HACCP: Date Marking. Ensure all ready to eat, potentially hazardous foods are discarded or consumed by the end of the seventh day of holding.
Cl- sanitizer is used in the dish machine. Quats sanitizer is used in the three compartment sink.
Frozen foods were stored frozen.
- Thermometers provided and conspicuously placed
No thermometer is present in slim white fridge across from dish machine. No thermometer present in cream colored fridge next to grill in kitchen. Provide thermometers.
- Critical: Cross-contamination, equipment, personnel, storage
1) Raw fish observed stored directly over sliced tomatoes in the cream colored fridge. Corrected by moving raw fish to location that does not provide the potential for contamination of ready to eat foods. 2) Cordless telephone stored on cutting board next to lemons and limes being sliced for the establishment. Correct by ensuring separation of items that could contaminate foods and food contact surfaces.
Food that is not subject to further washing or cooking before being served shall be stored in a way that protects it against cross-contamination from food that requires washing or cooking. 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.
- Food protection during storage, prepartion, display, service, transportation
1) Bag of potatoes stored directly on floor in kitchen. 2) Container of sliced cabbage stored uncovered in walk in cooler. 3) Sliced vegetables stored without cover in cream colored fridge. 4) Individual plates of pie stored on shelf next to salad bar with no covering or overhead protection.
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
Food not subject to further washing or cooking before being served shall be protected from further contamination.
- Critical: Hand washing sinks installed, located, accessible
1) Two straws and drinks dumped into hand sink in kitchen. 2) Empty Busch box, knife, and soap container found in hand sink at bar. Hand sinks should be for handwashing only and accessible for handwashing at all times. Corrected by education and removing items from sink.
Lavatories shall be accessible to employees at all times.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hand soap is present at hand washing sink in kitchen. Provide hand soap.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in the walk in cooler are soiled. Hoods and baffles above grill are excessively soiled. Clean fan guards and grill hood/baffles.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items properly stored
1) Open chafing fuel container and two containers of Comet found stored on second shelf next to dish machine intermingled with clean tupperware for the establishment. 2) 2 cans of chafing fuel stored on shelf next to bags of breading on dry storage shelf. 3) 2 cans of open chafing fuel stored intermingled on dry storage shelf with bags of croutons and above clean plates for the establishment. Correct by moving all toxic items to a location that does not provide the potential for contamination of food and/or food contact surfaces.
Poisonous or toxic materials necessary for the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
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3/19/2015 | Routine | 81 |
HACCP: Provided date marking haccp sheet
Sanitizer used: Quats for wiping cloth buckets and Chlorine for the dish machine
All frozen food was frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The door gasket to the white cooler next to the grill is in disrepair. 2) The racks in the walk in cooler are rusted. The racks of the rolling cart across from the oven are rusted.
Repair or replace the door gaskets. Repair, replace or other wise resurface the rusted racks.
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.
- Critical: Water source safe, hot, and cooled under pressure
The 3-compartment sink did not have hot water at it.
Corrected by lighting the water heater that services the sink. The sink now has hot water to it.
Each compartment of the three compartment sink shall be supplied with hot and cold potable running water.
- Plumbing installed and maintained
The cold water at the 3-compartment sink is leaking.
Fix the leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floor under the fryer and other cooking equipment is soiled.
Clean and maintain clean all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) the wall behind the dish machine is soiled. 2) The hood and hood baffles are soiled.
Clean and maintain clean all walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
The light shield above the prep table across from the crooking equipment is broken.
Repair or replace the shield so that is fully protecting the light.
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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11/12/2014 | Routine | 90 |
| No violation noted during this evaluation. | 9/9/2014 | Consultation | |
HACCP: Provided wiping cloth haccp sheet and hand washing haccp sheet
Sanitizer used is Chlorine
All frozen food was frozen.
- Food protection during storage, prepartion, display, service, transportation
The cakes near the salad bar are not protected. Tomatoes and over items used for the burgers are not protected while being stored in the walk in cooler.
Foods shall be protected from possible contamination at all time.
Provide some kind of cover or other form of protection for the cakes.
- Critical: Hands washed, good hygienic practices (observed).
The hand sink in the kitchen had a large amount of ice dumped into it.
Hand sink shall only be used for hand washing. DO NOT use for dumping.
Corrected by education.
Employees shall maintain a high degree of personal cleanliness and conform to good hygienic practices during all working periods in the food service establishment.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The door gasket of the white cooler is in disrepair.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: upper interior of the microwave and soda machine nozzle at the bar.
Clean and sanitize all food contact surfaces routinely.
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.
- Critical: Water source safe, hot, and cooled under pressure
Not hot water present upon inspection at the prep sink or the hand sink.
Corrected by an employee lighting the water heater.
Do not let the water heater go out and always relight it if it does go out.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The following are violation in relation to hand sinks. The bar hand sink did not have an soap at it and the men's restroom near the bar is out of paper towels.
Corrected by providing soap and paper towels at the above mentioned sinks.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall and ceiling in the walk in cooler is soiled. 2) The hood vents are heavily soiled.
Clean and maintain clean walls, ceilings and any attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
The light above the grill prep cooler is not protected and the light shield next to it is broken.
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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8/27/2014 | Routine | 81 |
This is a .recheck of item #35. The violation is corrected, weather strip installed and screen repaired.
No violation noted during this evaluation. | 4/21/2014 | 1st Recheck | |
HACCP- Discussed raw, potentially hazardous foods being stored below, and physically separte from ready to eat foods. Provided HACCP Bulletin.
- Thermometers provided and conspicuously placed
No thermometer is present in the white refrigerator in the 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. Provide thermometer.
- In-use food dispensing utensils properly stored.
Utensils used to dispense gravy and potatoes was stored on the counter soiled. 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 utensils properly.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket of the white refrigerator in kitchen is in disrepair. All food and non-food contact surfaces shall be smooth, non-absorbent and easily cleanable. Repair gasket.
- Critical: Sanitizing concentration
Employee seen wiping dirty table with soiled wet cloth stored on counter. Tableware shall be washed, rinsed, and sanitized after each use. Cloths shall be stored in a sanitizing solution of\appropriate concentration between uses and tables shall be properly sanitized between each use. Education given and HACCP Bulletin provided.
- Food contact surfaces of equipment and utensils clean
The ice machine baffle and the interior and gaskets of the white refrigerator and the Whirlpool freezer in kitchen are soiled. Maintain all food and non-food contact surfaces clean. Clean refrierator and freezer.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No handsoap is present at the kitchen or bar handsink. A supply of hand-cleansing soap or detergent shall be available at each lavatory. Provide soap at all times at all handsinks.
- Critical: Outer openings protected from insects, rodent proof
Back door is propped open and there is a large gap on the bottom of screen door and and in the screen. 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 on screen door and repair screen. Until fixed, keep large door closed. Recheck will be done on/after 4/21/14.
- Floors properly constructed, clean, drained
1) The bar floor is in disrepair. 2) The freezer floor is soiled. 3) The floor in kitchen by walkins is in disrepair. Maintain all floors clean, and surfaces smooth, non-absorbent and easily cleanable. Repair floors and keep clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fans in the walkin cooler are extremely dusty. Maintain all walls, ceilings and attached equipment clean. Clean fans.
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4/10/2014 | Routine | 83 |
HACCP- Discussed needing screen on backdoor if it is to be left open.
NOTE: An employee that is a ceritfied food service sanitation manager must be in the building at all times.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cooked portioned roast beef stored in the white refrigerator in kitchen does not have a label. 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. Datemark foods properly.
- Potentially hazardous foods properly thawed
Beef thawing in kitchen under warm running water. 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. Thaw foods correctly.
- Food contact surfaces designed, constructed, maintained, installed, located.
A bowl with no handle is used to dispense coffee grounds. All dispensing utensils shall have a handle to minimize hand contact with food. Provide proper utensil.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket of the white refrigerator is in disrepair. Maintain all non-food contact surfaces smooth, non-absorbent and easily cleanable. Repair gasket.
- Food contact surfaces of equipment and utensils clean
The interior of the white refrigerator, beer cooler at bar, ice machine baffle, and Whirlpool freezer are soiled. Maintain all food-contact surfaces clean. Clean surfaces.
- Storage/handling of clean equipment, utensils
1) Glasses in the bar cooler are stored with the food-contact surface up. 2) Salad bar plates are stored with the food contact surface up. Store all clean dishes inverted with the food contact surface facing down to protect from potential contamination. Invert dishes.
- Plumbing installed and maintained
The handsink in the kitchen has a major leak. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair leak.
- Critical: Hand washing sinks installed, located, accessible
The bar handsink has several items stored in it. Toilet facilities shall be accessible to employees at all times. Clean and sanitize handsink and use for handwashing only.
- Rooms and equipment - vented as required
The ventilation hoods in kitchen are extremely soiled. Maintain all ventilation clean. Clean hoods.
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12/16/2013 | Routine | 81 |
HACCP- Discussed keeping all exit doors self-closing and tight-fitting to prevent flys and other pests from entering facility.
Note: Also, discussed need for another FSSM.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Cut watermelon stored at the salad bar at 54 degrees F. 2) Cut tomato and mayonaise stored on ice in kitchen at 56 and 73 degrees. 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. If time only is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, the initial temperatures of the foods shall be 41¿F (5¿C) or less or 135¿F (57¿C) or greater. Foods shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. If time only is used as a public health control, written procedures shall be maintained and must be available upon request by the department. Follow proper procedures for using time as a public health control and maintain all foods on salad bar below 41 degrees F at all times. Note: Foods were discarded.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket of the white refrigerator is in disrepair. Maintain all non-food contact surfaces smooth, easily cleanable, and non-absorbent. Repair gasket.
- Wiping cloths clean, used properly, stored
Wet cloth stored on the counter in kitchen. 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 cloths properly.
- Food contact surfaces of equipment and utensils clean
The following food-contact surfaces are soiled: Ice machine baffle, Interior of Whirlpool freezer, interior of potato bin, interior of white refrigerator, shelf by walkin, and soda gun holster at the bar. Maintain all food-contact surfaces clean. Clean items.
- Plumbing installed and maintained
The faucet at the 3 compartment sink is in disrepair and leaking. Maintain all plumbing according to the Illinois State Plumbing Code. Repair sink.
- Floors properly constructed, clean, drained
1) The floor by the walkin is in disrepair. 2) The floor near the ice machine is heavily soiled. Maintain all floors clean and in good repair. Repair floor to provide a smooth, non-absorbent and easily cleanable surface and clean area by dish machine.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall by the dish machine and 3 compartment sink is extremely soiled. Maintain all walls, ceilings and attached equipment clean. Clean walls.
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8/5/2013 | Routine | 84 |
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