HACCP - Discussed and provided written information on product storage. Sanitizer - chlorine
- Food contact surfaces of equipment and utensils clean
Soiled shelving in walk in coolers. Clean and sanitize food contact surfaces.
- Plumbing installed and maintained
Drain at handsink by entry to dish room and walk in coolers leaks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair leak.
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12/17/2015 | Routine | 97 |
HACCP - Discussed and provided written information on wholesomeness of foods.
Sanitizer -Quats
Frozen foods were frozen.
- Critical: Wholesome, sound condition
Gallon of spoiled milk in 2 door reach in cooler. Moldy bread and pies in walk in freezer.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption. Discard product. Worker discarded product. Corrected.
- Original container, properly labeled, consumer advisory
Cheese sauce or soup in walk in cooler not labeled.
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
Soiled blade on industrial can opener. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Can rack heavily soiled with dust and debris. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Cases of cups stored on floor in dry storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above cooking surfaces heavily soiled with debris. Provide a routine cleaning.
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9/2/2015 | Routine | 89 |
HACCP - Discussed and provided written information on proper date marking.
Sanitizer - Quats
Frozen foods were frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in 2 door Traulsen cooler.
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. Resurface or replace shelving.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Shelving in walk in cooler # 2 soiled. Clean and sanitize food contact surfaces.
- Storage/handling of clean equipment, utensils
Utensils stored multi directional.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer. Store utensils with handles extended in same direction.
- Plumbing installed and maintained
Spigots on 3 bay sink leaking. Hot water valve on handsink in employee restroom leaks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair plumbing.
- 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 dispenser at handsinks.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Provide hand drying apparatus. Worker provided paper towels. Corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled with debris. Provide a routine cleaning.
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4/30/2015 | Routine | 91 |
HACCP = hand washing
No sanitizer was available for testing during this inspection. No food preparation was taking place during this inspection.
All frozen food was frozen.
- Food protection during storage, prepartion, display, service, transportation
Several bags of ice are being stored directly on the floor of the "F2" walk-in freezer. All food items shall be protected during storage. Elevate these bags of ice up and off the floor.
- Non-food contact surfaces clean
1) The surface located below the meat grinder is soiled. 2) The exterior door/window to the "F1" walk-in freezer is soiled. Maintain all non-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
Two of the hand sinks in the kitchen are missing paper towels. Maintain paper towels at all hand sinks at all times. Replace the paper towels.
- Floors properly constructed, clean, drained
The floor in the back storage room is soiled with leaves and dirt. Maintain all floors clean. Clean this area.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) A ceiling tile near the vent hood in the kitchen is missing. 2) The vent cover on the ceiling in the employee restroom is soiled. Maintain all ceilings in good repair and clean. Replace the missing tile and clean the vent cover.
- Lighting provided as required. Fixtures shielded
1) One of the two lights in the wait staff area is burnt out. 2) The light shield on the other light (above the large mixer) in the wait staff area is out of place and no longer enclosing the lights. 3) The light shield on the light in the dry storage room is out of place. Maintain adequate lighting in all areas listed and properly shield the lights. Replace any burnt out bulbs and secure the light shields.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
1) Two mops in the mop sink room are not being stored properly. 2) A lot of misc. unused equipment, etc. is being stored in the back storage room. All mops shall be either hung up or inverted between uses so they can properly dry. Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. Hang the mops up or invert them and remove any unnecessary items from the establishment.
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11/20/2014 | Routine | 91 |
HACCP= date marking, toxic storage
All frozen food was frozen during the inspection.
Quat sanitizer is used at this establishment. None was made during the inspection.
- Thermometers, gauges, test kits provided
A chemical test kit is not provided for the proper sanitizer. A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used. Provide a test kit for this location.
- Food contact surfaces of equipment and utensils clean
The grill is soiled. Maintain all food-contact surfaces clean. Clean this area.
- Floors properly constructed, clean, drained
The floor below the grills and fryers and especially the drain located to the left of the fryers is soiled. Maintain all floors clean. Clean these areas.
- Lighting provided as required. Fixtures shielded
1) Three lights in the ventilation hood are burnt-out. 2) The light in the mop sink room is beginning to burn out/ has low lighting. 3) The light in the back storage room is burnt-out. Provide adequate lighting in these areas. Replace lights.
- Critical: Toxic items properly stored
A bottle of lighter fluid is being stored among the single-service items in the storage room. All toxic items shall be stored in a designated area. The lighter fluid has been relocated.
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8/26/2014 | Routine | 90 |
HACCP: Provided date marking haccp.
Sanitizer used: Dish machine High temp( was not in operations right now using 3-comp) 3-comp uses Quats.
All frozen food was frozen.
- Original container, properly labeled, consumer advisory
Clear plastic containers on the cook line mixed with other seasonings were not labeled with what was in them.
Corrected by having the employee label these items.
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, gauges, test kits provided
There are not test strips for the sanitizer used at the 3-compartment sink.
Provide the proper test strips for what sanitizer you use. In this case you are using Quats to sanitize dishes so use Quats 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.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: The racks in the walk in cooler and the knife holder.
Clean, sanitize and maintain clean all non-food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink under the Ansul container did not have any soup. The hand sink near the 3-compartment sink did not have a trash can.
Provide a trash can, soup and paper towels at all hand sinks.
- Floors properly constructed, clean, drained
The following areas are where the floor was found to be soiled: Under the cooking equipment(grills and fryers) and in the mixer room.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The hood vents above the charcoal grill are soiled.
Clean and maintain clean hoods, walls, ceilings and all attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items properly stored
Grill lighter fluid in the dry storage area was stored over a box of salt.
Corrected by moving the lighter fluid to the bottom shelf and the box of salt and other items away from it to prevent contamination.
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.
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3/25/2014 | Routine | 88 |
HACCP Discussed proper employee eating and drinking procedures.
Chlorine sanitizer is utilized in the establishment.
- In-use food dispensing utensils properly stored.
Ice scoop stored improperly with handle buried in ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice to protect from potential contamination.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Open can of soda found on middle prep table counter top.
Remove can of soda
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following items are in rusted: 1. Dish drying rack near three compartment sink 2.Racks in kitchen refrigeration unit.
Reseal or replace racks.
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
Counter top near prep sink across from walk in coolers is soiled.
Wash, rinse, and sanitize kitchenware and food-contact surface after each use and following any interruption of operations during which time contamination may have occurred to protect against cross contamination.
- Single service items properly stored, handled, dispensed
Box of single-service cups stored on floor behind bar.
Store boxes of single-service items a minimum of six inches above the ground to protect against splash, dirt, and debris.
- Floors properly constructed, clean, drained
Floor of second walk in cooler is littered with food debris.
Clean and maintain floor.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units shall be maintained clean and in good repair.
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10/29/2013 | Routine | 89 |
HACCP: Handwashing was discussed.
Chlorine used as sanitizer.
NOTE: Owner discussed the possibility of opening for Sunday brunch twice a month. Currently brunch is served only a few times a year.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
There was a bowl in the hand sink by the upright 2-door refrigerator.
Handsinks shall be used for hand washing only.
Worker moved bowl.
Corrected by education.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Several metal shelving units are rusty.
Resurface shelving to provide a smooth and easily cleanable surface.
- Storage/handling of clean equipment, utensils
Utensils in the tub on the shelving near the prep line were stored multi-directional.
Store utensils with handles facing the same direction to minimize hand contact with food-contact surface.
- Single service items properly stored, handled, dispensed
There were to go containers and single use baking dishes that were not protected from potential contamination in the dry storage room.
Invert the containers to protect the food-contact surface from potential contamination.
- 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 at the hand sink in the room with the mixer.
Provide paper towels at all hand sinks at all times.
Worker provided paper towels.
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5/12/2013 | Routine | 90 |
HACCP: Datemarking was discussed.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. inside the steamers, 2. inside the upright cooler by the pot and pan rack.
Clean and maintain clean.
- Non-food contact surfaces clean
The following nonfood contact surfaces are soiled: 1. soda nozzles and holsters at bar, 2. counter under the two steameras in the kitchen, 3.top of the knife rack.
Clean and maintain clean.
- Single service items properly stored, handled, dispensed
Styrofoam to go containers weren't being stored inverted.
Store containers inverted to protect the food contact surface from contamination.
- Plumbing installed and maintained
There is a leak at the hand sink by the steamers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1. There was no soap or paper towels at the bar hand sink.
2. There is excessive lime build up on the hand sink by the hot holding units by the grill.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floor throughout the facility is soiled especially under the fryer and grill and in the walkin coolers and freezers.
Clean and maintain clean.
- Clean and soiled linen segregated and properly stored.
Several soiled cloths were in the kitchen laying on the counters.
Soiled clothes and linens shall be stored in non-absorbent containers or washable laundry bags until removed for laundering.
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1/21/2013 | Routine | 91 |
A fee will be assessed for all rechecks.
- Critical: Water source safe, hot, and cooled under pressure
Hot water is now provided at the hand sink.
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11/28/2012 | 1st Recheck | |
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