HACCP: Discussed Cat II Licensure. Under a Cat II license foods may not be cooled down or reheated. All meals should be prepared the day of the event (for example: prepare/cook food the day of the fish fry) and consumed or discarded by the end of night. If the establishment will be reheating or cooling foods then the risk category will be moved to Cat 1-High Risk.
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
- Food protection during storage, prepartion, display, service, transportation
Two boxes of shredded lettuce and two boxes of shredded cheese were stored on the floor of the walk in cooler. Elevate boxes.
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
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seals/gaskets on True cooler in kitchen are ripped. Replace torn seals/gaskets.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in men's and women's restrooms are soiled. Clean vents.
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9/24/2015 | Routine | 96 |
HACCP: Date Marking and Cross-Contamination
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
- Critical: Foods properly cooled
Observed a large plastic bag with cooked hamburgers and hot dogs that was not labeled with the date of preparation. All potentially hazardous foods shall be labeled with the day or date of preparation to ensure the items are consumed or discarded by day seven. Corrected: items discarded.
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.
- Critical: Potential for cross-contamination
storage practices
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6/17/2015 | Routine | 91 |
HACCP: Provided hand washing haccp sheet Sanitizer used is Chlorine All frozen food was frozen.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: Door ledges of the beer cooler and the racks in the walk in cooler.
Clean and maintain clean all non-food contact surfaces. Note: Employee cleaned the beer cooler door ledges immediately.
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
The floor behind the fryer and the grill is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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8/27/2014 | Routine | 98 |
HACCP- Discussed Category II facilities and requirements. Facility is not allowed to cool foods and reheat for service. Provided HACCP Bulletin.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several foods (cooked fish and cooked chilli) are not labeled. 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. Label foods correctly and discard after 7 days. NOTE: Facility is only a Category II and shall not cool and reheat foods for resale.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
The interior of the pizza oven and the lower shelving to the left of the three compartment sink in the kitchen is soiled. Maintain all food-contact surfaces clean. Clean items.
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4/21/2014 | Routine | 89 |
HACCP- Discussed Category II license. No cooling and reheating of potentially hazardous foods such as chilli and cheese sauce is allowed with a category II license.
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored near the handsink behind 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 cloths in a sanitizing solution to prevent bacterial growth.
- Food contact surfaces of equipment and utensils clean
The soda gun holster at the bar is soiled. Maintain all food-contact surfaces clean. Clean gun.
- Floors properly constructed, clean, drained
The floor in the kitchen is soiled. Maintain all floors clean. Clean floors.
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10/21/2013 | Routine | 96 |
• HACCP- Discussed reheating of potentially hazardous foods. Facility is not allowed to reheat foods as a Category II.
note: new fssmc updated
- Food contact surfaces of equipment and utensils clean
The shelving of the True cooler and the soda gun holster at the bar are soiled. Maintain all food-contact surfaces clean and sanitized. Clean items.
- Plumbing installed and maintained
The bar sink is leaking. Maintain all plumbing in accordance with the Illinois State Plumbing Code. Repair leak.
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4/25/2013 | Routine | 97 |
Discussed temperatures. Also discussed cooling and reheating leftovers. If facility is performing these actions they will be moved up to a category I license.
- Thermometers, gauges, test kits provided
No chlorine test strips are provided. A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used. Provide test strips for bleach.
- Single service items properly stored, handled, dispensed
Papertowels are stored below the handsink in the bar. 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. Remove papertowels from below wastewater lines.
- Plumbing installed and maintained
There is a leak present at the 3-compartment sink. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair leak.
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10/22/2012 | Routine | 97 |
HACCP: Sanitizer
- Original container, properly labeled, consumer advisory
Containers were not labeled but not with date of preparation but the next day. First day of prep must be included as one of 7 days to hold foods. Include first day in date marking.
- Food contact surfaces designed, constructed, maintained, installed, located.
Catsup container was covered with wrinkled foil and tape. Provide smooth and easily cleanable container lid.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No single-use toweling was available at bar handsink. Provide single-use toweling. Do not hang cloth towels at bar. Restroom doors were propped open. Maintain closed unless in the process of cleaning.
- Floors properly constructed, clean, drained
Flooring beneath fryer was excessively soiled. Clean and maintain flooring clean.
- Rooms and equipment - vented as required
No fan was available in men's restroom. Provide mechanical ventilation in restroom.
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3/9/2012 | Routine | 93 |
HACCP- Discussed the storage of toxic items.
- Critical: Approved source
There are eggs from an unapproved source in the stand-up cooler in the kitchen. Use only clean whole Grade A eggs, with intact shells free of cracks or checks, or pasteurized liquid, pasteurized shell, pasteurized frozen, or pasteurized dry egg products. Provide eggs from an approved source.
- Original container, properly labeled, consumer advisory
Cooled fried chicken in stand-up cooler in kitchen did not have proper cooling label written on it with date and time of cooling. Label all cooling potentially hazardous food with the date and time of preparation. Properly label chicken.
- Thermometers provided and conspicuously placed
- Food contact surfaces designed, constructed, maintained, installed, located.
Absorbent matting is being used to store clean dishes on in the bar area. Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Provide nonabsorbent matting in the bar area.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: outside of the microwave, fryers. 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 sanitize all non-food contact surfaces routinely and maintain clean.
- Critical: Hand washing sinks installed, located, accessible
There was a pitcher being used in the handsink at the bar to soak the bar soda gun. All handsinks must be accessible and used for handwashing only. Remove pitcher and maintain handwshing sinks accessible.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) There is a cloth towel located near the handsink being used for drying hands. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Provide papertowels near the handsink. 2) The restroom doors were propped open upon inspection. Toilet room doors shall be kept closed at all times except during cleaning or maintenance. Keep doors closed except during cleaning times.
- Floors properly constructed, clean, drained
The floors in the kitchen area are heavily soiled. Floors, floor coverings, mats, and duckboard shall be maintained clean. Clean all floors routinely and maintain clean.
- Lighting provided as required. Fixtures shielded
There is not an adequate amount of lighting in the walk-in cooler. Permanently fixed artificial light sources shall be installed to provide at least 10 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas. Provide adequate lighting in the walk-in cooler.
- Rooms and equipment - vented as required
The fan is not functioning in the front men's restroom, and the back women's restroom does not provide a fan. Rooms from which obnoxious odors, vapors or fumes originate shall be mechanically vented to the outside in new or extensively remodeled establishments. Provide ventilation in all restrooms.
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11/7/2011 | Routine | 81 |
HACCP discussed: date marking and storage of chemicals. Cl- used for sanitizer.
- Food protection during storage, prepartion, display, service, transportation
Bowls of Gardetto snacks found sitting on top of bar unprotected and without a dispensing utensil. Protect food during display to avoid contamination. Provide some type of dispensing utensil with a handle. Be sure handle is up out of food.
- Food contact surfaces designed, constructed, maintained, installed, located.
Ice scoop and bar dishwashing equipment found stored on top of paper towels. Use only non-absorbent, durable smooth and easily cleanable materials for food contact surfaces. Corrected. Paper towels disposed of.
- Food contact surfaces of equipment and utensils clean
Can opener blade soiled. Thoroughly clean and sanitize food contact surfaces after use.
- Single service articles not re-used
Cheese found in whip topping container and spaghettis sauce found in apple dip container. Do not re-use single service containers. Items voluntarily disposed.
- Critical: Toxic items properly stored
Cleaners, soap and oven cleaner found stored next to plates and condiments in kitchen. Store all cleaners/toxic items separate and/or below all food, food prep areas and food contact surfaces. Corrected. Toxic items moved.
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5/19/2011 | Routine | 87 |
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