HACCP = hand washing No food preparation was occurring during this inspection.
- Food contact surfaces of equipment and utensils clean
1) The tray for the upper pizza oven and the food particle collection tray with it, are soiled.
2) The lower interior surface of the refrigerator is soiled.
Maintain all food-contact surfaces clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The soap at the kitchen hand sink is out.
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10/21/2015 | Routine | 96 |
HACCP = hand washing cl- bleach sanitizer is used at this establishment
- In-use food dispensing utensils properly stored.
The handle for the ice scoop was found touching the ice in the ice bin at the bar. Between uses during service, dispensing utensils shall be stored: in the food with handle extended out of the food. The scoop has been removed.
- Food contact surfaces of equipment and utensils clean
1) The top interior surface of the microwave in the kitchen is soiled. 2) The holders for the soft drink guns at the bar are soiled. Maintain all food-contact surfaces clean. Clean these areas.
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5/14/2015 | Routine | 97 |
HACCP: Food Handler Training.
Cl- sanitizer is used in the establishment.
Frozen foods stored frozen.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: interior of the pizza ovens, interior of microwave oven in kitchen, shelves in kitchen fridge. Clean and sanitize food contact surfaces as often as necessary to maintain clean.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Observed outside dumpster open upon arriving for inspection. Keep dumpster lids closed when not in use.
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11/6/2014 | Routine | 96 |
HACCP: Date Marking HACCP
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
- Foods handled with minimal manual contact
Ice scoops at bar were stored with the handle in the ice. Corrected: Scoops stored with the handle extended out of the ice.
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- Food contact surfaces of equipment and utensils clean
Interior of microwave in kitchen is soiled. Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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4/30/2014 | Routine | 96 |
HACCP: Discussed proper and frequent hand washing. Provided HACCP bulletin.
Chlorine bleach is the sanitizer used in the establishment.
Frozen foods are frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
White towel was being used to store martini and other drink glasses on it at the bar.
Corrected
- Food contact surfaces of equipment and utensils clean
The baffle of the ice machine was found to be heavily soiled. The interior top portion of the microwave is soiled. The interior of the pizza oven 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.
- Non-food contact surfaces clean
The counter top under the pizza oven and microwave is soiled. The exterior faces of the cabinet drawers at the hand wash sink are soiled. The interior of the drawers throughout are soiled.
Clean and sanitize all non 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.
- Single service items properly stored, handled, dispensed
1) Toilet paper was found stored on the floor in the mop room. 2) White solo cups were found stored on the floor in the kitchen prep room next to the refrigerator.
Corrected, elevated. Elevate all cartons of single service/single use articles.
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
There were no paper towels available at the hand wash sink in the kitchen.
Corrected
- Floors properly constructed, clean, drained
The floors under the bar equipment are soiled. The floors near the three coolers/freezers at the side room are soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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9/19/2013 | Routine | 92 |
HACCP: Discussed routine replacement of the door sweeps as these are damaged by delivery trucks.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
There was a white powder identified as 'flour' found in an unlabeled container.
Corrected
- Thermometers provided and conspicuously placed
There is no thermometer in the Toastmaster drawer hot holding unit.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
A towel was being used to store glasses on it at the bar.
Corrected
- Food contact surfaces of equipment and utensils clean
The white baffle of the ice machine is soiled. The black soda gun holsters are soiled. The interior of the white Westinghouse cooler is soiled. The interior of the oven is soiled. The seals of the Frigidaire cooler are soiled.
Clean and sanitize routinely.
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
The exterior of the two door true cooler is soiled. The cabinets and drawers in the kitchen are soiled.
Clean and sanitize 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.
- Storage/handling of clean equipment, utensils
The interior of the drawers with clean equipment and utensils are soiled.
Clean and sanitize routinely.
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.
- Critical: Presence of insects/rodents. Animals prohibited
There were brown roaches present at the bar stand area and under the bar equipment area. Two were seen at the time of inspection.
American Pest Control was called and was on their way to spray, APC is the normal operator, ensure that the pest control operator continues to spray. Provide a copy of today's visit to ensure compliance. Fax this copy to (309 679-6174.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Floors properly constructed, clean, drained
The floors under equipment at the bar are soiled. The floors under equipment in the side room are soiled.
Clean routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall in the mop/ice room is in disrepair. The wall is damaged by the mop and by the water heater. The wall in the restrooms are soiled.
Repair and clean all walls routinely.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Wet mop stored against the wall in the mop sink which was causing damage to the wall.
Cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in an orderly manner for the cleaning of that storage location.
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4/30/2013 | Routine | 85 |
HACCP: Discussed proper labeling of all ready to eat potentially hazardous foods to be labeled with the date of opening. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Thermometers provided and conspicuously placed
There is no thermometer in the Toastmaster hot holding unit.
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.
- In-use food dispensing utensils properly stored.
Scoop was found with the handle touching ice at the bar area.
Store scoop with handle up and out.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Food contact surfaces designed, constructed, maintained, installed, located.
A towel was being used to store glasses on it at the bar.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled:1)soda gun holsters, 2) interior of toastmaster hot holding unit, 3) interior of white Westinghouse cooler, 4) interior of the chest freezer, 5) stove top and oven door, 6) baffle inside ice machine.
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. 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
The cabinets in the kitchen area are soiled.
Clean and sanitize all 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.
- Storage/handling of clean equipment, utensils
The pitcher with bar utensils is soiled. The drawers with utensils in the kitchen are 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.
- Single service items properly stored, handled, dispensed
Plastic cups are stored on the floor behind the bar.
Store all single service articles elevated.
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
The paper towel dispenser is in disrepair in the kitchen.
Provide a new dispenser that holds paper towels properly.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Floors properly constructed, clean, drained
The floors under equipment and behind the bar are soiled. The floor mats are soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall behind the coolers at the bar are soiled. 2) The walls in the mop room are in disrepair.
Clean all walls routinely. Repair all walls.
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.
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9/28/2012 | Routine | 87 |
Reviewed the procedures for the outdoor grilling. The facility has a hand sink setup and will also be setting up a three compartment sink outside. Potato and other salads obtained from Sam's Club. Foods prepared for the day of service only. No foods cooled in the facility. There are enough hot holding and cold holding units as well as cold food storage units. The meats are obtained from an approved source and stored in the chest freezer or cooler as needed for cooking.
HACCP: Discussed routine pest control operations.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Thermometers provided and conspicuously placed
There is no thermometer inside the hot holding "overflow" unit.
Provide a thermometer.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
A towel is being used under liquor bottles by the three compartment sink.
Remove the towel, provide the mesh screening used in other locations.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) the black soda gun holster, 2) interior of chest freezer, 3) interior of the Frigidaire cooler/freezer, 4) interior baffle of ice machine, 5) stove top.
Clean and sanitize 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. 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 following non food contact surfaces are soiled: 1) the exterior of the wooden shelving in the kitchen, 2) exterior handles of the beer coolers, 3) tracks of the beer coolers.
Clean and sanitize 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.
- Storage/handling of clean equipment, utensils
The interior storage drawers with clean and sanitized utensils are soiled.
Clean and sanitize the drawers and shelving routinely.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Floors properly constructed, clean, drained
The floor under equipment in the bar and kitchen area are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/16/2012 | Routine | 93 |
Haccp: Discussed storage of equipment under drain lines (3-comp sink)
Sanitizer used is Chlorine. No sanitizer present at the time of inspection so a concentration was not taken.
- Food contact surfaces of equipment and utensils clean
The following are locations where food contact surfaces are soiled: The interior of the white cooler, the rack of the pizza oven, the interior of the microwave.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
Clean and sanitize all food contact surfaces routinely.
- Non-food contact surfaces clean
The beer tracks 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 non-food contact surfaces routinely.
- Single service items properly stored, handled, dispensed
Observed single use cups being stored on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or container.
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12/28/2011 | Routine | 96 |
HACCP: Discussed utilizing the sink in the kitchen area as often as possible when serving drinks as there is no hand wash sink at the bar area.
The pest control operator for the facility is American Pest Control.
Chlorine bleach is the sanitizer used in the facility.
Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
The seals and tracks of the coolers at the bar are soiled. The black Soda gun holsters are soiled. The baffle of the ice machine is heavily soiled.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of shall be cleaned at least once a day.
- Non-food contact surfaces clean
The shelving and counters storing cups and glasses 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There are no paper towels present at the hand wash sink in the kitchen.
A supply of sanitary towels shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
The floors under the equipment at the bar and kitchen are soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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5/13/2011 | Routine | 94 |
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