HACCP: Discussed not propping front door open, having sanitizer available before food prep begins, and any smoking must be done outside. If seen in future inspections, these will be violations.
Frozen foods were frozen.
Cl used as sanitizer.
- Original container, properly labeled, consumer advisory
Observed unlabeled containers of food items in cooler. 2)Observed containers of frys that were cooked and cooled 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 cooling potentially hazardous food with the date and time of preparation.
Label all food items to be easily identifiable. 2) Label any cooled items with the date and time of preparation.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed: uncovered employee beverage in the kitchen area. 2) Food service employee wearing wrist bracelets or 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
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed duct tape holding top part of kitchen prep cooler together.
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.
Remove tape and maintain prep cooler top smooth, easily cleanable, and non absorbant.
- Food contact surfaces of equipment and utensils clean
Observed soiled potato cutter and pizza oven.
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.
Clean areas and maintain clean.
- Plumbing installed and maintained
Observed leak at first section of bar three compartment sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair leak and maintain in good repair.
- Floors properly constructed, clean, drained
Observed floor soiled under bar soda bag tower and bar floor not smooth and easily cleanable.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors of garbage or refuse storage rooms, shall be constructed of easily cleanable, non-absorbent material.
Clean flooring at soda bag tower and repair floor to be smooth and easily cleanable.
- Lighting provided as required. Fixtures shielded
Observed missing light shield in dry storage room.
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 light shield.
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3/15/2012 | Routine | 88 |
HACCP- Discussed datemarking and handwashing. Provided HACCP bulletins.
- Original container, properly labeled, consumer advisory
1)Baked potatoes and fish have been cooled and are not labeled with the time and date of cooling. Label all cooling potentially hazardous food with the date and time of preparation. Cooling HACCP bulletin provided and facility changed to a Category I due to cooling and reheating of potentially hazardous food. 2) Chicken batter is stored out of its original container without a label. 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 is present in the frigidaire refrigerator. 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.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The cooler at the bar is in disrepair and maintained with duct tape. 2) Napkins are being used under the stored forks and other utensils at the server station. All food contact surfaces shall be constructed of smooth, nonabsorbent, easily cleanable surfaces. Repair cooler and remove napkins.
- Wiping cloths clean, used properly, stored
A wet wiping cloth is stored on the counter at the bar. 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 all wet wiping cloths in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: Fryer, grill, fans in walk-in, microwave, Frigidaire. Clean and sanitize all food contact surfaces routinely and maintain clean.
- Lighting provided as required. Fixtures shielded
There is no light shield on the bulb above the grill in the kitchen. 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 light shield
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11/29/2011 | Routine | 92 |
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