HACCP: Discussed and provided information on Potentially Hazardous foods.
Hot foods hot, cold foods cold, frozen foods frozen.
- Food protection during storage, prepartion, display, service, transportation
Fresh cut fries found stored in class cooler without a lid covering in upstairs Guinness cooler. Cover food items to ensure protection.
- Floors properly constructed, clean, drained
Floor in basement was found to be soiled. Clean on a routine basis, maintain clean.
- No Certified Manager Present
No valid certificate available.
Certification shall be achieved by successfully completing a Department approved course and monitored examination offered by a testing organization in compliance with the criteria in the IDPH food service code.
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9/24/2015 | Routine | 97 |
HACCP: Discussed and provide information on Date Marking.
Note: Discussed food protection with Joe. Maintain food and food related products at least 6 inches above the floor and keep covered to ensure proper food protection. Install a shield between Ice bin and dump sink behind bar to ensure protection of Ice. Raw fries are being stored below raw meats such as chicken, always keep a lid on fries to ensure food safety and avoid any potential cross contamination. Any preparation of food must take place in close proximity to a hand sink to ensure proper hygienic practices.
Hot foods hot, cold foods cold, frozen foods frozen.
- Food contact surfaces of equipment and utensils clean
Ice mahcine baffle and fry cutter were found to be soiled. Clean and sanitize on a routine basis to ensure proper food saftey.
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6/5/2015 | Routine | 98 |
HACCP: Discussed food protection with Joe. Maintain food and food related products at least 6 inches above the floor and keep covered to ensure proper food protection. Install a shield between Ice bin and dump sink behind bar to ensure protection of Ice. Raw fries are being stored below raw meats such as chicken, always keep a lid on fries to ensure food safety and avoid any potential cross contamination. Any preparation of food must take place in close proximity to a hand sink to ensure proper hygienic practices.
Hot foods hot, cold foods cold, frozen foods frozen.
- Food contact surfaces of equipment and utensils clean
Ice machine baffles were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
True cooler handles and top of door found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
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11/14/2014 | Routine | 97 |
HACCP: Discussed hand washing and provided a HACCP Bulletin.
Hot foods hot, cold foods cold, frozen foods frozen.
Sanitizer: Quat: 100ppm
Note: Install a splash guard between ice bin and dump sink behind bar to insure food safety.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Fresh cut fries found stored in class cooler without a lid covering. Further moor the fries were being stored below raw chicken and raw ground beef. Cover food items to ensure protection and cross contamination.
- Food contact surfaces designed, constructed, maintained, installed, located.
Potato slicer downstairs found without proper tool for disassembly. Supply tools within close proximity to ensure disassembly for proper cleaning and sanitizing.
- Wiping cloths clean, used properly, stored
Wet cloth found sitting out on True prep table in kitchen. Store cloth appropriately for it's intended use.
Cloths used for wiping food spills on tableware, such as plates or bowls being served to the consumer, shall be clean, dry.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Upper portion of potato slicer downstairs found to be soiled, areas below white grating behind bar found to be soiled, Ice machine baffle found to be heavily soiled. Clean and sanitize routinely to ensure food safety.
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.
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8/7/2014 | Routine | 89 |
HACCP: Hot holding temperatures of potentially hazardous foods. Cl- Sanitizer: 200 ppm
- Food protection during storage, prepartion, display, service, transportation
1)Buckets of french fries soaking in water in walk-in display cooler behind bar area not covered/protected. 2) Ice bin with ice behind bar was uncover red. Protect foods at all times.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Corrected, owner covered food.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Waste basket in restrooms did not have lids. Provide lids for waste receptacles. Easily cleansable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
- Food contact surfaces of equipment and utensils clean
1) Interior lip of Ice-o-matic ice machine in basement has soil build up. 2) Interior of microwave was soiled. Clean as often as needed to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Exterior base of side gun unit behind bar was excessively soiled. Clean as often as needed to 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
1) Single service plates were stored with food contact surface area facing up in basement dry storage and next to foods prep area behind bar. 2) Box of single service to-go containers were stored on the ground. Store all single service containers inverted to protect food contact surface area and store off of the ground. Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. 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. Corrected by owner, protected single service items and moved off of the floor.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Dump sink hose in basement was hanging below the fill line of sink creating a possibility of a back flow problem and contamination of potable water supply. Ensure an air gap is present to separate and prevent back flow from a water source into a potable water supply. There shall be no cross connections between the safe-water supply and any unsafe or questionable water supply, or any source of pollution through which the safe water supply might become contaminated are permitted. A hose shall not be attached to a faucet unless a backflow prevention device is installed. Corrected, placed hose in fixture to create an air gap.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Men's restroom door self closing device was removed/broken. Restroom doors shall be self closing.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
Hard to reach floor areas under bar have soil build up. Clean as often as needed to maintain clean. Floors, floor coverings, mats, and duckboards shall be maintained clean.
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8/23/2013 | Routine | 85 |
. .In reference to RFS-13-0041 regarding cockroaches in the establishment. No activity was found at time of inspection. Owner provided pest control invoices illustrating most recent treatment on 2.06.2013. Recomendation to close complaint.
HACCP: Dating of prepackaged Potentially Hazardous Foods.
Cl- 200 ppm
- Food protection during storage, prepartion, display, service, transportation
a)Buckets of french fries soaking in water in walk-in cooler are not covered/protected.
b) Bag of sugar on storage racks in basemant was opened.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Foods handled with minimal manual contact
Using bare hands to handle ready to eat foods such as pickles and tomatoes.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Ice scoop for ice machine stored on wipping cloth.
Provide smooth and non absorbant surfce to store ice scoop.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
a)No hand towels by hand sink behind bar.
b) Trash cans in bathrooms are not covered.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each hand sink. Provide covered trash receptacles.
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- Floors properly constructed, clean, drained
Floors in hard to reach areas behind bar are soiled.
Clean and maintain clean floors especually in hard to reach areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan grate attached to walk-in ceiling is excesively dusy.
Maintain all ceilings and equipment attached to ceilings clean and dust free.
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2/14/2013 | Routine | 91 |
HACCP: Handwashing cl- used as sanitizer @ 100ppm
- Food protection during storage, prepartion, display, service, transportation
Buckets of sliced potatoes for fries stored uncovered.
Cover buckets to protect sliced potatoes from contamination.
- Food contact surfaces of equipment and utensils clean
Potato slicer soiled.
- Non-food contact surfaces clean
A. Bottom interiors of coolers soiled.
B. Pipes and other structural items behind bar soiled.
Clean and maintain clean.
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9/7/2012 | Routine | 95 |
Due. to CDP error, please see paper file for signatures.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Corrected. Cooler holding @ 40 degrees.
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2/27/2012 | 1st Recheck | |
HACCP: checking temperatures cl- used as sanitizer @ 100ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Prep cooler air temp 53 degrees, cheese in cooler 45 degrees, gumbo in cooler 48 degrees.
Gumbo not date marked.
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.
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.
Corrected by discarding.
A recheck inspection will be conducted on the prep cooler. A recheck fee will be assessed.
- Critical: Hot food at proper temperatures
Cheese in steam table @ 87 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.
Corrected by reheating.
- In-use food dispensing utensils properly stored.
Ice scoop stored with handle in ice.
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.
- Lighting provided as required. Fixtures shielded
Bulb in walk in cooler not shielded.
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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2/24/2012 | Routine | 93 |
HACCP: Placement of waste water/used drinks container.
- In-use food dispensing utensils properly stored.
Ice scoop stored with handle in 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.
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on bar.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towel dispenser at handsink not working.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
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10/21/2011 | Routine | 96 |
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