Frozen foods were frozen.
Sanitizer - chlorine
HACCP - Discussed and provided written information on toxic solutions.
No violation noted during this evaluation. | 11/12/2015 | Routine | 100 |
HACCP - Discussed and provided written information on proper thawing of foods.
Sanitizer - buckets - chlorine
- 3 bay sink - quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of True 2 door cooler. Repair or replace gaskets.
- Plumbing installed and maintained
Leak at 3 bay sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair leak.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled with debris. Provide a routine cleaning.
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8/10/2015 | Routine | 97 |
HACCP - Discussed and provided written information on date marking.
Sanitizer - bar 3 bay sink - quats
- kitchebn 3 bay sink - chlorine
No violations detected at time of inspection.
No violation noted during this evaluation. | 4/8/2015 | Routine | 100 |
HACCP: Provided wiping cloth haccp sheet
Sanitizer used is Quats and Chlorine,
All frozen food is frozen.
- Thermometers, gauges, test kits provided
Employee did not know where the test strips for sanitizer were.
Provide test strips.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: Blade of the can opener and the rack of the pizza oven.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Floors properly constructed, clean, drained
The floor under the cooking equipment in the kitchen are soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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12/1/2014 | Routine | 96 |
HACCP: Discussed proper cooling. Provided HACCP bulletin.
Frozen foods are frozen.
Quats is the sanitizer used at the bar 3 compartment sink and as general sanitizer. Chlorine bleach is utilized in the kitchen.
- Original container, properly labeled, consumer advisory
1) Chili and nacho cheese not labeled with time of cooling in the 2 door True cooler. 2) A container of salt/sugar(?) was found not labeled in the side storage closet in the kitchen.
1)Ensure all cooling foods are labeled with the proper time. 2) Ensure that all items are labeled with the contents.
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.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Hot dogs were not labeled with the date of discard.
Corrected
- Food protection during storage, prepartion, display, service, transportation
A box of Jim's chips was found stored on the floor in the side closet.
Corrected
- Thermometers, gauges, test kits provided
There were no test strips for the sanitizer used at the three compartment sink.
Provide test strips to ensure that the proper concentration is maintained of the sanitizer used.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
The blade of the #10 can opener is soiled. The white baffle of the ice machine is soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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7/29/2014 | Routine | 89 |
HACCP: Discussed routine evaluation of the and replacement of the door sweeps to minimize and prevent entrance of pests.
Frozen foods are frozen.
Quats and Chlorine bleach are the sanitizers used in the establishment.
Note: Discussed wild game dinners. "Game animal" means an animal, the products of which are food, that is not classified as cattle, sheep, swine, or goat in 9 CFR 301 (Mandatory Meat Inspection, Definitions)
- Original container, properly labeled, consumer advisory
Cooling chicken noodle soup in the two door cooler did not have a time of cooling on it.
Discussed proper labeling of all foods that re being cooled. Provided HACCP bulletin.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
A box of tortilla chips was found stored on the floor of the dry storage room.
Corrected
- Thermometers, gauges, test kits provided
There were no test strips for the quat sanitizer used at the bar sink.
Provide the appropriate test strips to ensure that sanitizer is reaching the proper concentration.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) The ice baffle in the ice machine in the freezer storage room, 2) the interior of the pizza oven, 3) interior of Sharp Carousel II microwave, 4) blade of the #10 can opener.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The food carts in the establishment are soiled. The interior of the cabinets on either side of the hot holding table are soiled. The middle storage island is soiled.
Clean and sanitize all food contact surfaces routinely.
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.
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
Napkins were found stored on the floor of the dry storage room.
Corrected
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The exhaust hood/baffles in the kitchen are heavily soiled. 2) There are various ceiling tiles in the restroom and kitchen that are in disrepair.
Repair or replace all damaged ceiling tiles. Clean all baffles/exhaust vents.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall maintained in good repair.
- Critical: Toxic items properly stored
Toxic spray bottles were found stored intermingled with food and food equipment.
Corrected
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3/4/2014 | Routine | 86 |
HACCP: Discussed proper storage of toxic items, including lighters and lighter fluid.
Quats is the sanitizer used in the establishment.
Frozen foods were frozen.
Note: Establishment serves frozen pizza throughout the week and has occasional dinner and breakfast events. No hot food was prepared or being served at time of inspection. Establishment is open 10 am-10 pm.
- Original container, properly labeled, consumer advisory
Cooling crock pot of chilli in 2 door True fridge is not labeled with date and time of preparation. Temperature is 40 degrees F. Corrected by education.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Potential for cross-contamination
storage practices
- Single service items properly stored, handled, dispensed
Single service containers of Hefty foam plates and Dixie napkins are stored on the floor in the dry storage closet.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Single service articles not re-used
Single-use "creamy coleslaw" containers re-used to store chopped onions in glass-door True fridge. Correct by storing food in food grade plastic containers that are meant for extended use, rather than single-use containers.
Re-use of single-service articles is prohibited.
- Walls, ceilings, and attached equipment, properly constructed, clean
1. Hood above grill has grease and dust build up. 2. Vent above grill has dust accumulation. 3. Ceiling fan in kitchen has dust accumulation on fan blades. Correct by cleaning all equipment attached to ceiling as often as necessary to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/25/2013 | Routine | 91 |
HACCP: Hand sinks free from obstruction. Cl- Sanitizer: 100 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following ready-to-eat potentially hazardous foods were not labeled with date of opening or preparation: 1) Chili, Ground Beef (Manwhich), and hot dogs in True stand up wall reach in coolers. 2) Macaroni Salad, Potato Salad and Cole Slaw in True Display Cooler. Label all ready-to-eat potentially hazardous foods with date of opening or perpetration. Discard after 7 days. Count day of opening or preparation as day 1. All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1. Corrected by determining date of opening (yesterday night) and education.
- Floors properly constructed, clean, drained
Floor around drain under ice machine has some soil build up. Clean as often as needed to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vent hood on ceiling in kitchen has some dust and grease build up. Clean as often as needed to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/6/2013 | Routine | 93 |
HA.CCP DISCUSSION: HAND WASHING
- Food contact surfaces of equipment and utensils clean
Soiled upper interior of kitchen microwave.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Walls, ceilings, and attached equipment, properly constructed, clean
Dust accumulation on kitchen hood vent. Clean more frequently.
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4/1/2013 | Routine | 97 |
HACCP DISCUSSION. COOKING WITH THE CORRECT UNIT
- Critical: Foods properly cooled
Chilli beans with beef cooking in a croc pot
Steam tables, bain-maries, warmers, and similar hot food holding facilities shall not be used to rapidly reheat or cook potentially hazardous foods.
Food moved to a unit that can cook food.
- Food contact surfaces of equipment and utensils clean
Soiled upper interior of kitchen microwave.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
Excessively soiled interior of mop sink
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
Plastic of single service foam plates stored on the floor of storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Restrooms doors propped opened.
Toilet room doors shall be kept closed at all times except during cleaning or maintenance.
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10/22/2012 | Routine | 89 |
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