HACCP = Food Manager Certification
- Food contact surfaces of equipment and utensils clean
1) The interior surface of the microwave is soiled. 2) The pizza oven tray and lower catch pan are soiled.
Maintain all food-contact surfaces clean.
- Non-food contact surfaces clean
The exterior surface of the fryer is soiled with grease.
Maintain all non-food contact surfaces clean.
- Plumbing installed and maintained
The hand sink at the bar is slow to drain.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
1) The floor in the women's restroom has some worn areas. 2) The floor in the mop sink room is soiled. 3) The floor in the men's restroom is worn.
Maintain all floors smooth, easily cleanable and clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The fan covers on the ceiling of the walk-in cooler is soiled. 2) The ceiling tiles in the back storage room, above the corner deep freeze are worn and/or missing. 3) The ceiling in the women's restroom is soiled. 4) The wall near the mop sink is soiled with black mold. 5) The ceiling above the mop sink is worn and has a couple holes present.
Maintain all walls, ceilings and attached equipment clean, smooth, in good repair and easily cleanable.
- Lighting provided as required. Fixtures shielded
The light bulbs in the back storage room, where the deep freezes are located, are not shielded properly.
Light shields shall be provided for all artificial light fixtures located over food storage.
- No Certified Manager Present
An up-to-date Food Service Sanitation Manager Certificate is not provided for this establishment.
Certification shall be achieved by successfully completing a Department approved course and monitored examination offered by a testing organization in compliance with the criteria in the IDPH food service code. Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection. The owner has been given the Food Manager Certification information and will take the course after the first of the year 2016.
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10/26/2015 | Routine | 93 |
HACCP = food handler training
chlorine bleach is the sanitizer used at this establishment
All frozen food is frozen.
- Food contact surfaces of equipment and utensils clean
The tray inside the pizza oven is soiled. Maintain all food-contact surfaces clean. Clean this area.
- Non-food contact surfaces clean
1) The interior surface of the mop sink is soiled. 2) The hand sink in the men's restroom is soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Floors properly constructed, clean, drained
1) The men's restroom floor is soiled and has some worn areas. 2) The floor in the mop sink room is soiled. 3) The floor behind the bar has some worn linoleum areas. Maintain all floor surfaces clean, smooth, easily cleanable and in good repair. Clean where needed and resurface as needed.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling in the mop sink room has peeling paint. 2) The wall in the mop sink room is soiled and is starting to accumulate black mold. 3) The ceiling in the women's restroom is soiled. 4) The light bulb shield in the ventilation hood above the fryer/grill is soiled. 4) The fan covers on the ceiling the walk-in cooler are soiled. 5) The ceiling tiles in the back room are torn/missing. Maintain all ceilings and attached equipment clean, smooth, easily cleanable and in good repair. Clean where needed and repair where needed.
- Lighting provided as required. Fixtures shielded
The light bulbs on the ceiling in the back room are not shielded. Provide either shatter proof bulbs or a light shield with end caps for these lights to contain any glass that breaks.
- Rooms and equipment - vented as required
The mechanical ventilation on the ceiling of the women's restroom is not properly functioning. Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Repair the mechanical ventilation in this area.
- No Certified Manager Present
An up-to-date Food Service Sanitation Manager Certificate is not available during this inspection. Certification shall be achieved by successfully completing a Department approved course and monitored examination offered by a testing organization in compliance with the criteria in the IDPH food service code. Provide a Food Service Sanitation Manager Certificate by the next routine inspection.
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5/18/2015 | Routine | 93 |
HACCP = "Food Handler" Training
All frozen food was frozen during this inspection.
No sanitizer was made to test during the inspection.
- Food contact surfaces of equipment and utensils clean
1) The top interior surface of the microwave is soiled. 2) The pizza oven tray has some food debris build-up on it. Maintain all food-contact surfaces clean. Clean these areas.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink at the bar has hand sanitizer provided for it instead of soap. Provide soap at all hand sinks at all times. Hand sanitizier needs to be approved by this department in order to be used. Provide soap at this sink.
- Floors properly constructed, clean, drained
1) A hole is present in the floor of the women's restroom. 2) A couple areas of the linolium behind the bar are torn. Maintain all floors in good repair and so they are smooth and easily cleanable. Repair these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Several tiles in the back room where the freezers are located are worn, soiled and/or missing. 2) The fan covers on the ceiling of the walk-in beer cooler are heavily soiled. Maintain all ceilings in good repair. Repair/replace the tiles mentioned.
- Lighting provided as required. Fixtures shielded
The lights on the ceiling in the back room where the freezers are located are not shielded. All lights shall be shielded in order to contain any broken glass. Provide a shield for these lights.
- Rooms and equipment - vented as required
The ventilation fan on the ceiling of the womens restroom is not properly functioning. Provide proper ventilation to this restroom. Repair/replace the ventilation fan so it properly eliminates odors.
- No Certified Manager Present
The Food Service Sanitation Manager Certification(FSSMC) posted is expired as of March 2014. Provide an up-to-date FSSMC by the next routine inspection.
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9/24/2014 | Routine | 92 |
HACCP: Discussed sanitizer concentrations. Provided hand washing haccp sheet.
Sanitizer used is Chlorine.
Note: Have personal items in the back storage room labeled "personal items"
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: The racks of the pizza oven and the upper interior of the microwave.
Clean and sanitize all food contact surfaces.
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 following non-food contact surfaces are soiled: The door tracks of the beer coolers and the fan of the beer walk in cooler.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) Hand sink had ice in it which shows dumping in the hand sink. 2) There was no soup at the bar hand sink.
Corrected by explaining using the hand sink as a dump sink is not allowed. Supplied soup for the hand sink.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
The floor in the following locations is either in disrepair or torn. In the women's restroom and torn behind the bar.
Fix the floor in these locations and others where it is torn.
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.
- Lighting provided as required. Fixtures shielded
The light in the walk in cooler is not shielded.
Provide a shielded light.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- Critical: Toxic items properly stored
Raid pest spray was being stored with cleaning chemicals under the hand sink.
Corrected by moving the raid to under the 3-compartment sink/
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.
- Critical: Toxic items labeled and used properly
There was two spray bottles under the hand sink which was not labeled.
Corrected by the worker discarding the continents. Explained labeling of chemicals.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
- No Certified Manager Present
The food certificate on the wall for the food service sanitation manager is expired.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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4/17/2014 | Routine | 88 |
HACCP Discussed proper labeling of foods in refrigerator.
Sanitarian discussed with worker the repair of the storage room door. The door has been removed due to flooding. Repairs are currently underway, and the door will be replaced once all repair work has been completed.
- Food protection during storage, prepartion, display, service, transportation
Boxes of crackers stored on floor behind the bar.
Store containers of food at least six inches above the ground to protect food from splash and potential contaminants.
- Food contact surfaces of equipment and utensils clean
Interior racks and surfaces of pizza oven are excessively soiled with accumulated food debris.
Wash, rinse, and sanitize food contact surfaces of kitchen equipment after each use or following and interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
Exterior of fryers are heavily soiled with accumulated grease and food debris.
Non-food contact surfaces of equipment shall be routinely 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
Door handle of women's restroom is in disrepair. Hand towel dispersing unit in men's restroom is soiled.
Repair and replace door handle. Provide clean hand towels for proper hand washing practices.
Restroom facilities shall be kept clean and in good repair.
- Floors properly constructed, clean, drained
Floor in mop sink area is heavily soiled with debris and grim.
Clean and maintain floor in mop sink area.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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9/11/2013 | Routine | 92 |
Consultation to reopen after the flood. Connie has received approval from Planning and Zoning to open.
The establishment has a few tiles that are missing in the dining area and will be replaced. The establishment's walls and floors are dry. Counters and equipment are cleaned and sanitized. Septic tank has been pumped. Women's toilet flushes slowly but is operating. Water samples were taken today (coliform and nitrate/nitrite). The establishment will operate on a boil order until water comes back satisfactory. Hand washing station is set up at bar. Bagged ice is used in the establishment. The establishment is not serving food until the water samples come back satisfactory per owner.
Approval to operate.
No violation noted during this evaluation. | 5/6/2013 | Consultation | |
HACCP: Sanitizer use was discussed. Chlorine used as sanitizer
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Only the first compartment of the three compartment sink was filled.
- Single service articles not re-used
Butter containers are used to store food.
Provide food grade containers.
Re-use of single-service articles is prohibited.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap was available at the bar hand sink.
- Floors properly constructed, clean, drained
Some areas of the floor are in disrepair.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fans in the bar are excessively dusty.
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3/21/2013 | Routine | 92 |
Note: Solid door will be maintained closed until spring so outer opening on this side will be rodent/insect proof.
No violation noted during this evaluation. | 11/8/2012 | 2nd Recheck | |
- Critical: Outer openings protected from insects, rodent proof
Front door now insect/rodent tight. Gaps still exist at top, sides, and bottom of newly installed screen door on side of bar. Provide insect/rodent proof entrances.
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10/24/2012 | 1st Recheck | |
HACCP: Pest Control
- Thermometers provided and conspicuously placed
No stem thermometer was available upon request. Provide stem thermometer to monitor internal temperatures of potentially hazardous foods.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Glasses were not being clear water rinsed. Last compartment is not holding water. Wash, rinse, sanitize dishes. Maintain sink in good repair. Repair so sinks hold water.
- Thermometers, gauges, test kits provided
Wrong test paper available for sanitizer used. Provide quat test paper for Sani-tab sanitizer.
- Critical: Sanitizing concentration
Three compartment sink contained less than 50 ppm available chlorine. Provide 50 to 200 ppm available chlorine solution or equivalent for effective sanitizing. Note: Sink emptied.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Common hand towel is hanging up by 3 compartment sink. Provide and use single-use toweling only.
Ice was in handsink behind bar. Utilize handsinks for handwashing only. No soap was available at this sink. Provide soap at handsinks.
Gap exists around sides of men's restroom door. Provide dooring which self-closes completely.
- Critical: Outer openings protected from insects, rodent proof
Gap exists at bottom of front door and gaps exist at top and sides of side door. Also, red plastic patch on side door is loose and not insect tight. Provide insect/rodent proof outer openings. Eliminate gaps around doors.
- Floors properly constructed, clean, drained
Flooring has some damage by refrigerator, beneath sink, and at other end of bar. Maintain flooring in good repair, smooth and easily cleanable. Repair/replace flooring.
- Rooms and equipment - vented as required
Fans could not be turned on in women's restroom. Provide mechanical ventilation to the outside in restrooms.
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10/3/2012 | Routine | 84 |
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