temps continued: 3 lid beer cooler at bar, 35 degrees
- Original container, properly labeled, consumer advisory
Several pans of baked potatoes in the walk-in cooler are not labeled.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food contact surfaces designed, constructed, maintained, installed, located.
The clear lid for the Pico De Gallo, in the walk-in cooler in the kitchen is cracked.
Maintain all food-contact surfaces in good repair.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The toxic cleaning item storage rack in the basement area is worn/rusty.
2) Flat cardboard is found on the rack in the True beer cooler in the Half Way House area.
Maintain all non-food contact surfaces smooth, easily cleanable, non-absorbent and in good repair.
- Non-food contact surfaces clean
The lower interior surface of the Norlake freezer, located to the right of the fryer at the cook line is soiled.
Maintain all non-food contact surfaces clean.
- Storage/handling of clean equipment, utensils
1) Containers of clean utensils are being stored below the towel dispenser at the hand sink near the large ice machine in the kitchen.
2) Several stacks of plates, on the storage rack across from the three-compartment sink in the kitchen, are being stored with the food-contact surface up.
Cleaned and sanitized equipment shall be stored in a way that protects them from contamination.
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11/13/2015 | Routine | 94 |
A new sweep has been provided on the outer door to the kitchen, near the office area. Maintain all outer openings protected.
A recheck fee will be accessed.
No violation noted during this evaluation. | 8/24/2015 | 1st Recheck | |
HACCP = date marking
- Original container, properly labeled, consumer advisory
Several cooked and cooled down food items in the walk-in cooler are labeled with the date but not the time.
Label all cooling potentially hazardous food with the date and time of preparation.
Provide complete labels on these food items and all items in the future.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The toxic storage rack in the basement of the establishment is heavily worn and rusty.
2) Cardboard is found under cans of beer on the shelf in the True cooler at the hot dog service area.
Maintain all non-food contact surfaces smooth, easily cleanable and non-absorbent.
Resurface/replace the rack and remove the cardboard.
- Food contact surfaces of equipment and utensils clean
The blade for the large can opener in the kitchen is heavily soiled.
Maintain all food-contact surfaces clean.
- Storage/handling of clean equipment, utensils
1) Several stacks of clean plates are stored on the storage shelf in the kitchen, across from the three-compartment sink and are not inverted/covered.
2) Several utensils in the drawers in the kitchen are not stored in a uniform manner.
Protect clean equipment from contamination by inverting or covering between uses and store all utensils with the handles facing the same direction.
- Plumbing installed and maintained
The right side faucet of the three-compartment sink in the kitchen has a leak when the water is turned on.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair the faucet.
- Critical: Outer openings protected from insects, rodent proof
The door sweep on the door located near the office area in the kitchen is torn in the corner, so gap and daylight is present.
Protect all outer openings from rodents/insects at all times.
Replace the sweep. A recheck will occur on or after 8/31/15.
- Floors properly constructed, clean, drained
The floor under the fryers in the kitchen is soiled.
- Walls, ceilings, and attached equipment, properly constructed, clean
The vent cover on the ceiling above the clean equipment storage rack, across from the three-compartment sink in the kitchen is rusty/worn.
Maintain all ceilings and attached equipment so it is smooth and easily cleanable.
Repair/replace/resurface the vent cover.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
The wet end of a mop is found within the mop sink.
Store all mops either hanging up or inverted between uses so they dry properly.
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8/19/2015 | Routine | 87 |
A recheck fee will be accessed.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The corner True two door cooler in the kitchen has been repaired and the air temperature is now 37 degrees F. Monitor and maintain the cooler in good repair.
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3/27/2015 | 1st Recheck | |
HACCP = soft drink gun holder location
cl- bleach sanitizer at three-compartment at bar = 200ppm
quat sanitizer is used in the buckets
final rinse temperature for the dish machine = 190 degrees F
All frozen food is frozen.
A recheck for the True salad prep cooler in the kitchen will occur on or after 3/24/15. Please contact Kate Brown at 309-679-6097 once the cooler is repaired.
- Original container, properly labeled, consumer advisory
1) The date is provided on all food items in the walk-in cooler that have been cooled, but the time is missing. 2) The date is not provided on the opened milk in the cooler of the bar/hot dog area. Label all cooling potentially hazardous food with the date and time of preparation and label all milk with the discard date once the seal is broken. Provide the date and time on all cooling food items so they can be tracked and provide a discard date (date marking) on the opened milk if it is being held for more than 24 hours.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The air temperature of the True salad prep cooler in the corner of the kitchen is at 51 degrees F. The diced tomatoes, ranch dressing, etc are all at 51 degrees F too. The food items were put into this cooler at the beginning of lunch from the walk-in cooler. This cooler is emptied each night and all items are put back into the walk-in cooler. Maintain all cold potentially hazardous food items at 41 degrees F or below at all times. The food items are currently being put on ice. A recheck for this cooler will occur on or after 3/24/15.
- Foods handled with minimal manual contact
A bowl is being used to dispense the bread crumbs in the container in the kitchen. Suitable dispensing utensils shall be used by employees to avoid unnecessary manual contact with food. The bowl has been removed. Provide a utensil that has a handle for dispensing.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket on the True freezer, located to the right of the fryers in the kitchen cook line is melted. All non-food contact surfaces shall be smooth, easily cleanable and in good repair. Repair/replace the gasket so it meets these requirements.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
A metal spoon is found in the hand sink at the bar. Maintain all hand sinks clean at all times and use hand sinks for hand washing only.
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3/17/2015 | Routine | 89 |
HACCP = food handler training
As of January 1, 2015, all food handlers (who do not currently have their Food Service Sanitation Manager Certification), are required to take a 2-hour online training course. Food Handlers includes any wait staff, bar staff, those handling equipment, etc. All courses offered are available on our website, www.pcchd.org, on the right side of the screen, under "Recently Updated Forms", click on "Food Protection Program". This will take you to the page that has all links for all courses available and the frequently asked questions. Once each employee takes this course, print the certificate out and have them all available for any inspections beginning in 2015.
Quat sanitizer in bucket at bar was not able to be tested due to the test strips being wet and no longer accurate.
Final rinse temperature for the dish machine = 198 degrees F
- Food contact surfaces designed, constructed, maintained, installed, located.
The white racks in the walk-in kitchen cooler are worn in several places. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Replace/resurface these racks.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket on the True freezer, located to the right of the fryers in the kitchen is melted. All non-food contact surfaces shall be smooth, easily cleanable and in good repair. Replace this gasket.
- Thermometers, gauges, test kits provided
The quat sanitizer test kit, located at the bar, has been dropped in the water and is no longer accurate. A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used. Provide additional accurate test kits for the quat sanitizer.
- Non-food contact surfaces clean
The gasket on the walk-in freezer door in the kitchen is soiled. Maintain all non-food contact surfaces clean. Clean this gasket.
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11/24/2014 | Routine | 95 |
HACCP= date marking, handout given during inspection
Sanitizer used: Dish Machine final rinse temperature=188 degrees F
Chlorine at the bar (100ppm)
All frozen food was frozen
- Original container, properly labeled, consumer advisory
1) The large white containers on wheels which contain sugar and possible bread crumbs are either not labeled or the label has worn off.
2) The salmon and chicken in the walk-in cooler are not labeled with the date and time cooling began.
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 the unidentified items and label the cooled or cooling items with the date and time.
- Food protection during storage, prepartion, display, service, transportation
A large pot of rib sauce is located in the walk-in cooler without a lid or covering of any type.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Cover the pot.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks inside the True refrigerator across from the grill prep line are worn on the ends.
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. Repair or replace these racks so they meet these requirements.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The gaskets on both doors to the True refrigerator across from the grill are torn at the top. 2) The gasket on the True freezer located to the right of the fryers is melted. 3) The racks in the dry storage room in the garage area are worn in places and beginning to rust.
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. Repair or replace the gaskets and the rack areas that are worn.
- Wiping cloths clean, used properly, stored
A wet sanitizing cloth was found on the preparation table and not in use.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
Corrected by the cloth was placed in the soiled cloth area.
- Non-food contact surfaces clean
The gaskets on the True refrigerator in the Halfway House area are 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 these gaskets.
- Storage/handling of clean equipment, utensils
The area where the knives being stored at the prep line, across from the grill, between the cooler and the hot holding unit is soiled.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means. Clean the soiled area and the knives.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles above the fryers in the kitchen, in the vent hood are heavily soiled with grease.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Clean this area.
- Critical: Toxic items properly stored
A "Raid" pest control container was found with the cleaning equipment on the chemical rack in the garage.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents. Corrected by The "Raid" container has been removed from the cleaning area.
- Critical: Toxic items labeled and used properly
A non-labeled cleaner was found on the chemical storage rack in the garage. It was determined that is it bleach.
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. The bottle was removed and will be labeled properly.
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8/14/2014 | Routine | 85 |
HACCP: Provided toxic haccp sanitizer used: Dish machine High temp. Chlorine for everything else.
- Original container, properly labeled, consumer advisory
Cooling soup in the walk in cooler was not labeled with the date and time.
Corrected by having the manager label the soup.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
The following food items were not covered or other wise protected from potential contamination: The baked potatos in the walk in freezer and the bbq sauce on the prep table across from the grill.
Maintain protection of foods. Cover the foods.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces clean
The door ledges of the deer coolers in the bar are soiled.
clean and maintain clean all non-food contact surfaces.
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.
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3/31/2014 | Routine | 96 |
HACCP Discussed labeling and packaging of food items.
Quat sanitizing spray bottle concentration: 200 ppm.
- Original container, properly labeled, consumer advisory
Three compartment bins of white substances not labeled.
Properly label bins with correct names.
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.
- Food contact surfaces of equipment and utensils clean
Two containers for clean dishes and bowls are soiled with food debris.
Routinely wash, rinse, and sanitize containers.
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 non food contact surfaces are soiled: 1.interior lid panel of ice machine, 2.baffles of oven, 3. perimeter stove top, 4. storage rack under fryers.
Routinely clean and maintain non-food contact surfaces.
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
Floors under fryers and oven are excessively soiled with accumulated grease and food debris.
Clean floors under kitchen equipment.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas shall be maintained clean.
- Critical: Toxic items properly stored
Blow torch found on back prep table.
Remove blow torch and store in designated area
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11/8/2013 | Routine | 90 |
HACCP: Discussed proper cold and hot holding temps.
Sanitizer used is Quats. Dish machine uses High temp.
- Original container, properly labeled, consumer advisory
Spray bottle of olive oil and a spray bottle of water were not labeled.
Corrected by an employee labeling the spray bottles with what they contained.
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 thermometers present in any of the prep coolers.
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.
- Foods handled with minimal manual contact
Observed an employee use their bare hands to handle condiments for a burger.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
Corrected by education.
- Non-food contact surfaces clean
The ledge of the door track for the glass cooler at the bar is soiled.
Clean and maintain clean all non-food contact surfaces.
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.
- Storage/handling of clean equipment, utensils
Utensils in the drawers at the banquet table are being stored multiple directions.
Arrange the utensils so that they are the same direction and stored with the handle presented to the employee.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Floors properly constructed, clean, drained
The floor behind and under the cooking equipment(specifically the fryers and flat grill) is soiled.
Clean and maintain clean all floors.
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8/7/2013 | Routine | 93 |
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