HACCP = labeling potentially hazardous food items
- Plumbing installed and maintained
The hand sink in the kitchen is not draining properly.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The vent above the dish machine in the kitchen has exposed insulation and is soiled.
2) The vent cover on the wall of the kitchen (west wall) is soiled.
3) The vent cover on the wall of the women's restroom on the main level is soiled.
Maintain all walls, ceilings and attached equipment clean and in good repair.
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12/2/2015 | Routine | 98 |
HACCP = toxic storage
chlorine bleach sanitizer in buckets = 200ppm
chlorine bleach at dish machine = 50ppm
All frozen food is frozen.
- Plumbing installed and maintained
A small leak is present at the faucet of the three-compartment sink of the bar on the main level. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair the leak.
- Critical: Toxic items properly stored
The sterno fuel is being stored above bags of tea and the utensil containers at the wait staff area. This fuel is a toxic liquid. Store all toxic items below any food, drink or food-contact surfaces. The sterno fuel has been relocated.
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7/23/2015 | Routine | 94 |
HACCP = food handler training
cl- bleach sanitizer at dish machine = 100ppm
cl- bleach sanitizer in bucket = 100-200ppm
It was discussed during this inspection, that those who pre wrap the utensils, use gloves as a barrier. The utensils are covered during storage.
As of January 1, 2016, all food handlers within this establishment (includes wait and bar staff), are required to take a 2 hour online food handler training course. This information can be found on the Illinois Dept. of Public Health website, under Food, Drugs and Dairies -Food Handler Info. Once each employee takes this course, have all certifications available for any inspections beginning in 2016. If a new employee is hired, they have up to 30 days to complete the training.
- Food contact surfaces of equipment and utensils clean
1) The top interior surface of the microwave in the kitchen is soiled. 2) The metal inner ice guard inside the ice machine is soiled. 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
Paper towels are missing from the "hand sink" on the second deck bar. Provide paper towels at all hand sinks at all times. The paper towels have been replaced.
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12/5/2014 | Routine | 96 |
HACCP: Proper hand washing. Bulletin was provided. Dish Machine Sanitizer: Cl- 100 ppm.
- Food protection during storage, prepartion, display, service, transportation
Ice in bins behind first floor bar and second floor bar were not covered or protected. When not in use, cover ice to prevent possible contaminants from falling in.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Wiping cloths clean, used properly, stored
Wet wiping cloth was sitting on ledge of hand sink in galley. Ensure wet wiping cloths are stored in sanitizer solution in between uses and when dirty in a soiled linen container.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Non-food contact surfaces clean
Bottom of soda gun holster in bar next to galley was soiled. Ensure it is cleaned as often as needed to maintain clean.
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.
- Rooms clean, lockers provided and used, clean
Personal food for employees was stored in True cooler in galley intermingled with items used for cruise. Provide separate area away and/or below items used for the public for storage of personal belongings and personal food. Label area as such for easy identification.
Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other belongings including food.
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5/3/2014 | Routine | 95 |
HACCP: Employee drinks with lids and stored away from food, food prep areas and utensils, Wash hands often.
Cl- Sanitizer 100 ppm Dish Machine Cl- 100 ppm
- Original container, properly labeled, consumer advisory
Bulk foods removed from original container and placed in plastic containers in the galley such as sugar and flour were not labeled. Label all bulk foods when removed from original container. 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.
- In-use food dispensing utensils properly stored.
Dispensing scoop in flour container in galley had handle submerged in product. Ensure handle remains out of product when scoop is stored in product.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Wiping cloths clean, used properly, stored
Wet wiping cloth was laying on counter in galley and on bottom bar. Store wiping cloths in sanitizing solutions in between uses.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Interior lip of ice machine in second floor had some soil build up. Clean and sanitize as often as needed to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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11/2/2013 | Routine | 95 |
HACCP: Toxic Storage away from food and food items (Including Chafing Dish Fuel Containers)
CL- Sanitizing 200 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrected by education.
- Food protection during storage, prepartion, display, service, transportation
Boxes of apples and potatoes were stored on the floor in Galley/Kitchen. Store all foods above the floor.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Food contact surfaces of equipment and utensils clean
Interior of soda nozzle holder at front bottom bar has soil build up. Clean as often as needed to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Storage/handling of clean equipment, utensils
Clean silverware in dishwasher racks brought out to wrap were placed with food contact surface up and not inverted. Place silverware inverted so as to minimize handling of food contact surfaces. Spoons, knives and forks shall be touched only by their handles. Holders for knives, forks, and spoons at self-service locations shall protect these articles from contamination and present the handles of the utensils to the consumer unless the table ware is pre-wrapped. Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
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5/12/2013 | Routine | 90 |
HACCP: Cooling and reheating foods
cl- used as sanitizer in dish machine @ 100ppm
There is a concessions area located on the 3rd floor. It was closed for the season but will be inspected at future inspections.
- Original container, properly labeled, consumer advisory
No dates and times marked on cooled foods.
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
No date marks present on foods in true cooler.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Corrected by education.
- Critical: Cross-contamination, equipment, personnel, storage
Eggs stored over ready to eat foods in true cooler.
Food that is not subject to further washing or cooking before being served shall be stored in a way that protects it against cross-contamination from food that requires washing or cooking.
Corrected by moving.
- Critical: Hands washed, good hygienic practices (observed).
A. Kitchen handsink blocked with pitcher.
B. Drain for soda gun drains to bar handsink on main floor.
Keep handsinks free at all times. Drain soda gun else where.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap or paper towels available at second floor "handsink."
- No Certified Manager Present
No certified person present during inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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12/5/2012 | Routine | 83 |
HACCP: Handwashing
cl- used as sanitizer @ 100ppm in dish machine
Upstairs three compartment sink is used for handwashing and not warewashing.
- Critical: Hands washed, good hygienic practices (observed).
Employees not washing hands before putting gloves on.
Hands must always be washed immediately before putting gloves on.
Corrected by education.
- Storage/handling of clean equipment, utensils
Clean plates stored in rack with food contact surface exposed.
Store plates inverted to protect food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels available at either bar handsink.
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5/25/2012 | Routine | 92 |
Due to seasonal nature of facility and being denied entry twice, only one routine inspection was conducted for 2011.
No violation noted during this evaluation. | 11/14/2011 | Routine | |
HACCP: Using time as a control for potentially hazardous foods such as cut melon.
cl- used as sanitizer in buckets and in dish machine
Upper bar area has no handsink. It is highly recommended that a handsink be installed. Captain stated that the three compartment sink is used for handwashing and all items are taken down to the dish machine to be washed.
- In-use food dispensing utensils properly stored.
Ice scoop at upper bar stored with handle in the 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.
- Wiping cloths clean, used properly, stored
Wet wiping cloths in upper bar area stored near three compartment sink.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
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10/15/2011 | Routine | 98 |
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