The facility has undergone a major downsizing and is now condensed into 1 building: a room for the kitchen and dishwashing area
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces clean
1) Front of the upper shelf over 4 burner stove soiled with dripping grease.
2) Stove top on the 10 burner stove soiled with food debris in troughs around the burners.
3) Ledge on the beer cooler at the end of the bar is soiled where the sliding door meets the edge.
4) Metal container holding utensils on the cart for stove soiled in bottom.
5) Bottom of Blodgett oven 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.
- Lighting provided as required. Fixtures shielded
Lig•hting in hallway and new wait station/ beverage cubby is not sufficient.
Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas.
Provide adequate light.
|
8/2/2013 | Routine | 94 |
Inspection of clean-up from a fire. Ceiling were the firemen needed to gain access was repaired so that it was smooth and easily clean able. A temperature scan of the coolers with a infra red thermometer showed that the coolers were cooling at or below 41 degrees F. Facility may reopen and begin operation once again out of the kitchen.
No violation noted during this evaluation. | 5/6/2013 | Fire | |
There was a small fire in the space between the 2 ceilings over the main kitchen. The fire was more of a smoldering type and never produced actual flame. There is very little smoke/burnt smell in the kitchen and the majority of the damage is from where the fire department had to destroy the ceiling for access with the termal heat imager. As of today there is no power, gas or water to the food service and main dining side of the facility. The roof is also being repaired ove rthe kitchen where firemen needed to destroy part of it for access.
The retail side of the facility has been basically uneffected and therefore may continue to operate without interruption.
Mary the owner was present and stated that Servicemaster is doing all the remediation from the roof repair to the kitchen clean up. All the food will be inventoried and wasted due to the power outage and debris from the ceiling intrusion.
I informed Mary that the facility must remained closed until all repairs and restorations have been made. She will call either the main number at 679-6161 or the emergency number (if it is the weekend) for reopening when work is completed.
No violation noted during this evaluation. | 4/25/2013 | Fire | |
HACC|P: Flooring must be in good repair in all areas and free from damage.
The facility has undergone minor remodeling and equipment swapping within the kitchen areas. A handsink is no longer available in the prep area where the dishwashing once occurred. Working with the owner it was decided that instead of the prep sink being converted, she would install a separate handsink in the kitchen area to serve the cookline. This handsink shall be installed within 30 days from today. A non charging recheck will be done to inspect the installation on or about April 6, 2013.
- Original container, properly labeled, consumer advisory
Cooked and cooled items in walk in not labeled with times.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food contact surfaces of equipment and utensils clean
1) Standing water in front wine cooler.
2) Potato cutter soiled.
3) Racks in walk in (right side especially) soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free accumulated soil.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) .Dust -around blowers in dish room - especially near fan on wall.
2) Panels in dishroom are damaged in various places.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
|
3/5/2013 | Routine | 96 |
HACCP
- Food protection during storage, prepartion, display, service, transportation
No cover for ice bin behind the bar.
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 designed, constructed, maintained, installed, located.
1) Wet rag being used under cutting boards.
2) Various areas around the entire facility where wood boards and other surfaces have slight damage that needs repair.
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.
- Food contact surfaces of equipment and utensils clean
1) A white dish, 2 or 3 crocks and a knife on the magnetic rack had stuck on food debris.
2) Ninja blender carafe and lid soiled.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
~ 1) Base of the Cuisinart and lid to salad spinner on bottom shelf of prep table soiled.
2) Panini grill soiled around the edges of plates and accessory areas.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Various areas of ceiling and walls where work has been done or is being done that are leaving exposed materials that could contaminate.
2) Ceiling and wall around the fan to the outside over the storage racks is soiled.
3) Ceiling in the hall over the back stock dishware is missing tiles.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
|
12/14/2012 | Routine | 93 |
- Critical: Wholesome, sound condition
Tomatoes in box in walk in moldy.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
*tomatoes were thrown out*
- Original container, properly labeled, consumer advisory
1) Cooked - cooled pork roast in walk in not time labeled.
2) Dry goods in large plastic containers on shelf in hall not labeled.
Label all cooling potentially hazardous food with the date and time of preparation. It is not necessary to time label raw foods.
- Food contact surfaces of equipment and utensils clean
1) Bottom of 2 door Victory freezer soiled.
2) Top interior of microwave soiled - especially around the metal bar.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Underside EDGE of prep table under 3 section hot holding unit soiled.
2) Backside and underside of shaft area on table top mixer soiled.
3) Table holding mixer soiled - especially legs.
4) Top of dish machine 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.
- Floors properly constructed, clean, drained
Flooring in both kitchens soiled behind equipment and hard to reach areas soiled.
Floor under 3 bay around leg in corner soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Light in wait station out.
Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas.
|
7/26/2012 | Routine | 89 |
HACCP: Date marking discussed for potentially hazardous items that are held cold more than 24 hours and considered ready to eat. HACCP sheet was given and further discussed the maximum 7 day life.
- Original container, properly labeled, consumer advisory
Two cooked and cooled meat dishes in walk in not labeled with time.
Label all cooling or cooled potentially hazardous food with the date and time of preparation.
- Food contact surfaces of equipment and utensils clean
1) Lower interior of Blodgett oven soiled.
2) Interior of microwave soiled.
3) Lower interior of Coldtech prep cooler had standing water inside.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits, build up of any type and other accumulated soil.
- Non-food contact surfaces clean
1) There is dust buildup behind the blower and around the Victory stand up cooler.
2) Heavy dust build up on the
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels in the main kitchen at the large sink dedicated as a handsink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
1) Flooring in various areas soiled
|
3/23/2012 | Routine | 93 |
HACCP: Date marking is required on all: potentially hazardous, ready to eat, refrigerated foods held cold more than 24 hours. These have a 7 day life.
- Original container, properly labeled, consumer advisory
Cooked and cooled items not properly labeled.
Label all cooling potentially hazardous food with the date and TIME of preparation.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Tape used on handle of can opener and on middle shelf in kitchen.
2) Linens being used under glassware at bar
3) Brown shelf lining behind bar where glasses sit soft and absorbent. .
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.
- Non-food contact surfaces clean
The following areas are soiled: front lower edge where door meets unit of Blodgett oven, top of Blodgett oven, underside of spice shelf above knife sharpener in pantry, citrus juicer outer surface, front of glass cooler holding 400 lb. monkey in white room.
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
Steak knives, chef
- Floors properly constructed, clean, drained
Floors in corners and around cooking equipment is soiled.
Floors in kitchen have areas of damage where tile is lifting.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling above prep tables in kitchen has areas of damage where surface is loose and falling.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Lighting in the glass storage and bus tub hallway is insufficient.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 20 foot-candles of light in utensil and equipment storage areas and in lavatory and toilet areas.
|
9/20/2011 | Routine | 93 |
HACCP: Foods, equipment and food related items shall not be under exposed sewer lines.
- Original container, properly labeled, consumer advisory
1) Multiple items in coolers were not labeled for identification.
2) Cooked and cooled items were not labeled with times.
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.
- Food protection during storage, prepartion, display, service, transportation
Open bag of Japanese bread crumbs leaving product exposed on stock room shelf in hall.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Ice scoop at ice machine stored in standing dirty water.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice or in a self draining container.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Plastic 12 qt. container was cracked on damaged and held together by tape.
2) Coated rack in the meat prep cooler has damaged peeling surface.
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.
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.
- Food contact surfaces of equipment and utensils clean
Top interior of microwave soiled.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Wire shelving in small kitchen has dust build up on lower shelves. 2)Entire table holding Blodgett oven is soiled with food debris.
3) Top and front lower ledge of Blodgett oven is soiled with food debris. 4) The underside of the stainless shelf above prep area is soiled with splatter.
5) Top of the black stove soiled. 6) Sides of equipment between the broiler oven and Wolf oven soiled with mostly grease.
7) Cabinet under the soda boxes in the wait station soiled with spillage. 8) Beer trough at main bar soiled and stuck down.
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
Wire whips in crocks on counter improperly stored.
Facilities for the storage of knives, forks and spoons and other utensils shall be used to present the handle to the employee or the consumer.
- Single service items properly stored, handled, dispensed
Small and large styrene to go containers stored improperly.
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.
- Floors properly constructed, clean, drained
1) Flooring behind the dishmachine is soiled with food build up.
2) Flooring in dish area and main kitchen is damaged.
3) Carpeted mats being used behind the small bar and at the wait station.
No carpeting is permitted in food preparation, equipment-washing, utensil-washing areas, in food storage areas, near lavatories, and in toilet room areas where urinals or toilet fixtures are located. Floors shall be maintained clean in all areas.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling above the 2 prep coolers in main cook kitchen is damaged leaving loose materials above food storage.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Critical: Toxic items properly stored
Several liquid sterno fuel containers on shelf above lids and styrene to go containers and utensils.
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.
*these were immediately moved to the lowest shelf in kitchen*
|
4/6/2011 | Routine | 82 |
Restaurant representatives - add corrected or new information about Wine Country, 4600 N. Prospect Rd., Peoria Heights, IL »