Frozen foods frozen. HACCP: Informed manager that single service items cannot be reused.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Found the following food items to be without date marks.
A.) Corn located in reach in cooler B.) Spinach located in reach in cooler C.) Cheese located in fridgidaire cooler D). Macaroni and Cheese (marked green beans) in reach in 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 placing date marks on all foods necessary.
- Critical: Cross-contamination, equipment, personnel, storage
Found raw bacon stored above cheese, tomato, and milk in the fridgidaire unit.
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 placing bacon on shelf underneath the ready to eat foods.
- Food protection during storage, prepartion, display, service, transportation
Found container or buttermilk biscuits to be open, exposing the biscuits as there was no barrier of protection.
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
Found wet cloth stored on the prep table used for chicken wing sauces.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
Found a large amount of brown liquid on top of the container used to store the spinach.
Found the spinach, corn, and macaroni and cheese containers to have sticker residue from past contents (green bean stickers on macaroni and cheese, etc.)
All non food contact surfaces must be cleaned on a routine basis to maintain clean.
- Plumbing installed and maintained
Found mopsink to be backed up as it is slow draining.
Found the three compartment sink located in the bar area to no longer be in use and the plumbing has been removed. Please remove from establishment.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Found the backflow prevention device to be missing from the mopsink in kitchen.
Found the hose to the mopsink in kitchen to be stored below the floodrim of the sink.
Devices to protect against backflow and backsiphonage shall be installed at all fixtures and equipment where an air gap of at least twice the diameter of the water inlet is not provided between the water outlet from the fixture and the fixture's flood-level rim.
Corrected by disconnecting the hose to the mopsink.
- Critical: Toxic items properly stored
Found powdered bleach stored intermingled with spices in dry storage.
Found windex stored hanging from clean dish rack storage above steam table.
Toxic items should not be stored above or intermingled with food or food contact surfaces.
Corrected by moving toxic items to toxic item storage.
- No Certified Manager Present
Manager could not find the certificates for the certified food manager.
'
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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12/4/2015 | Routine | 76 |
HACCP: Hand washing
- Food contact surfaces designed, constructed, maintained, installed, located.
Found several plastic containers stained with wing sauce. Inspector recommends using stainless containers to mix up wings.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found the seal to the reach in glass door cooler torn. White chest freezer and white cooler in the kitchen are missing handles. Non food contact surfaces shall be in good repair.
- Critical: Sanitizing concentration
. Found wash basin with wash water in it and no sanitizer set up in three compartment sink. Corrected and spoke to employees. Also, found soap added to sanitizer bucket for kitchen. Spoke to employee. Do not add soap to sanitizer as the soap will change the pH of the water killing off the sanitizer. Equipment and utensils shall be sanitized in the third compartment.
- Plumbing installed and maintained
The three compartment sink in the bar area is not being used and is no longer plumbed. Remove or plumb sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
Observed employee dumping ice from beverages in hand sink by three compartment sink. Corrected and spoke to employees.
Lavatories shall be accessible to employees at all times.
- Lighting provided as required. Fixtures shielded
Missing light shields on fixtures in kitchen and under hood. Provide light shields to all light fixtures in kitchen.
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.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excess of unused equipment and litter in the basement area.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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8/24/2015 | Routine | 86 |
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Found a drink on top of the white cooler in kitchen with out a lid or straw. Also observed ice that had been dumped into hand sink in kitchen. Corrected by speaking to all employees.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Non food contact surfaces in disrepair: the seal to the reach in cooler is torn, the white cooler/freezer is missing the handles, the white chest freezer is missing the handle. Non food contact surfaces shall be in good repair.
- Plumbing installed and maintained
Three compartment sink at bar area is not in use.
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
Found excess of grease accumulation on hood and loovers to hood. Clean as needed.
Intake and exhaust air ducts shall be maintained to prevent the entrance of dust, dirt and other contaminating materials.
- Lighting provided as required. Fixtures shielded
Replace missing light shields to lights in kitchen and under hood.
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.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excess of unused items behind the bar area. two beer coolers, and a three comparment sink.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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3/9/2015 | Routine | 90 |
HACCP: Hand washing Cl- sanitizer is used in establishment Frozen foods stored frozen
- Thermometers provided and conspicuously placed
No thermometer present in Frigidaire cooler. Provide thermometer.
- Food protection during storage, prepartion, display, service, transportation
1) Employee bottled beverage found stored in ice machine. Food (including ice) not subject to further washing or cooking before being served shall be protected from further contamination. Do not store any food or drinks in ice that is used for customer drinks. 2) Box of onions and boxes of soda are stored directly on the floor in the back storage area. Elevate food items.
- Pre-flushed, scraped, soaked
Containers holding food in the True Glass cooler did not have previous labels scraped and washed off. Example: A container of collard greens with bacon is labeled "Mac n Cheese," while other containers have multiple dates taped onto them. Equipment and utensils shall be pre-flushed or pre-scraped and, when necessary, pre-soaked to remove gross food particles and soil, including previous labels and stickers.
- Single service items properly stored, handled, dispensed
Box of foam to-go containers are stored on the floor of the dry storage room. Elevate.
- Critical: Hand washing sinks installed, located, accessible
Observed used sanitizer water being dumped into front sink. Observed drink being dumped into back hand sink next to three compartment sink. Hand washing sinks are for hand washing ONLY. Do not dump anything down these sinks, nor rinse anything off, or store anything in hand washing sinks at any time. Correct by cleaning and sanitizing hand sinks to make them accessible to employees for proper hand washing.
Lavatories shall be accessible to employees at all times.
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12/5/2014 | Routine | 91 |
HACCP: Date Marking. Cl- sanitizer is used in the establishment. Frozen foods are stored frozen.
- Critical: Foods properly cooled
Multiple ready-to-eat, potentially hazardous items were not labeled with the date of preparation including potato salad, baked beans, and greens with bacon in both True coolers. Label with date of preparation. Items labeled.
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.
- Thermometers provided and conspicuously placed
No thermometer present in Frigidaire fridge in kitchen. Provide thermometer.
- Wiping cloths clean, used properly, stored
Wiping cloths stored on counter in kitchen in between uses. Store all wet cloths in a sanitizing bucket in between uses.
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8/20/2014 | Routine | 93 |
HACCP: Provided Boil Order Guidelines
Cl- Sanitizer is used in the establishment
Frozen foods were stored frozen
- Critical: Potential for cross-contamination
storage practices
- Single service items properly stored, handled, dispensed
Foam to-go containers are stored with the food contact surface facing up in the kitchen. Store to-go containers with the food contact surface inverted.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Rooms and equipment - vented as required
Men's and women's restroom ventilation is not functioning. Repair or replace.
Rooms from which obnoxious odors, vapors or fumes originate shall be mechanically vented to the outside in new or extensively remodeled establishments.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excess storage of unused equipment (coolers, fryers) throughout establishment, including excess storage in the basement.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
- No Certified Manager Present
Need updated FSSMC. Provide by next 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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2/28/2014 | Routine | 93 |
HACCP: Discussed routine changing of sanitizer buckets. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Note: Ensure that prior to the addition of the bar side that any changes to the area are submitted prior to adding or changing plumbnig as a handwash sink and possibly a dump sink will be needed at the 'bar' area.
- Original container, properly labeled, consumer advisory
1) Various spices on different racks are not labeled. 2) Bulk sugar not labeled at the front area.
Label all items 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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The seals of the hand wash sink in the men's restroom and the hand wash sink at the mop sink is pulling away from the wall and requires caulking.
Seal or caulk the areas.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) soda fountain nozzles, 2) seals of the well island cooler, 3) interior lower portion of the Wells cooler 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sinks are soiled. There was no waste receptacle at the hand wash sink by the mop sink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The exhaust hood is soiled.
Clean the hood routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Rooms and equipment - vented as required
The vents in both restroom are not functioning.
Ensure all vents are properly functioning.
Ventilation systems shall be installed and operated according to law and, when vented to the outside, not create an unsightly, harmful or unlawful discharge.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
The basement has a large amount of unnecessary articles present.
Remove all articles not being utilized and maintain in proper order.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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10/31/2013 | Routine | 91 |
HACCP: Discussed the importance of cleaning and then sanitizing of all food contact surfaces to ensure that the proper concentration and sanitizer is utilized.
Frozen foods are frozen.
Bleach is the sanitizer used in the establishment.
Note: Contact Corine Smith (309) 679-6161 in regards to the new bar/updated drawing for the bar area.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of the drawers in the white refrigerator, 2) seals of the well island, 3) potato slicer, 4) chip container.
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.
- Single service items properly stored, handled, dispensed
There were single service cups and articles stored on the floor in the basement.
Corrected
- Plumbing installed and maintained
1)Spoke with Brian McGrath on 4/3/13, plumbing issues have not been resolved with the city. Ensure that all plumbing is installed in accordance with the Illinois State Plumbing code. 2) A pipe is leaking in the basement as noted by damaged ceiling tile.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- 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 in any of the paper towel dispensers at the hand wash sinks in the kitchen.
Corrected
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall behind the three compartment sink is soiled. 2) Wall to basement is in disrepair.
Clean all walls routinely and maintain clean. Repair all walls routinely and maintain in good repair.
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.
- Rooms and equipment - vented as required
The vents in the restroom are not functioning properly.
Ensure all vents are properly functioning.
Ventilation systems shall be installed and operated according to law and, when vented to the outside, not create an unsightly, harmful or unlawful discharge.
- Critical: Toxic items properly stored
1) Soap was found stored over chili peppers in the back dry storage room. 2) Shaving lotion was found stored intermingled with dry foods in the back storage room.
Corrected
- Critical: Toxic items labeled and used properly
There were various spray bottle s of toxic items not labeled under the hand wash sink, in the basement and back storage area.
Corrected
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
The basement has a large amount of unnecessary articles present.
Remove all articles not being utilized and maintain in proper order.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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7/11/2013 | Routine | 82 |
HACCP: Discussed proper date marking. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Handed license to establishment today #13-1055.
- Original container, properly labeled, consumer advisory
1) Spray bottle of apple cider vinegar not labeled while stored on the spice shelf. 2) Portioned out potato salads are not labeled with date of portioning/opening.
Discussed proper date marking of all portioned out foods and of foods not stored in their original containers. Also discussed the importance of labeling all foods with the date of opening/preparation. Provided Date Marking HACCP bulletin.
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.
The ice scoop is being stored on a paper towel in a food basket.
Corrected
- Food contact surfaces of equipment and utensils clean
The potato slicer is heavily soiled. The griddle is soiled. The interior of the chest freezers are soiled. The interior of the microwave is 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.
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
The counter under the soda fountain is soiled. The exterior of the drawers at the soda fountain are soiled. The exterior/sides of the Wells island cooler/hot holding machine is soiled. The interior of the drawers at soda area 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.
- Single service items properly stored, handled, dispensed
1)A box of single service cups is stored on the floor of the basement. 2) Coffee filters are stored on the floor by the ice machine.
Corrected
- Plumbing installed and maintained
1)Spoke with Brian McGrath on 4/3/13, plumbing issues have not been resolved with the city. Ensure that all plumbing is installed in accordance with the Illinois State Plumbing code. 2) A pipe is leaking in the basement as noted by damaged ceiling tile.
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
The wall behind the three compartment sink is soiled.
Clean all walls routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Rooms and equipment - vented as required
The vents in the restroom are not functioning properly.
Ensure all vents are properly functioning.
Ventilation systems shall be installed and operated according to law and, when vented to the outside, not create an unsightly, harmful or unlawful discharge.
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4/4/2013 | Routine | 91 |
There are two coolers at the bar area that are not in use currently. They are still awaiting approval from the liquor commission before they utilize these coolers. There is storage of items at the bar area.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
HACCP: Discussed proper storage of all toxic items, ensure that they are stored properly. Provided HACCP bulletin.
Ensure that additional certified persons are present and available at all times as this is a high risk establishment.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The counter at the bar area hand wash sink is not sealed completely to the wall. Seal properly
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Food contact surfaces of equipment and utensils clean
The interior of the glass door cooler is soiled. The seals of the cooler are soiled.
Clean and sanitize routinely and maintain clean.
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 chest freezers are soiled. The counter under the soda fountain is 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
Cartons of to-go boxes, paper towels and toilet paper are stored on the floor in the back storage room.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sink by the mop sink is soiled. The paper towel holder at the hand wash sink near the three compartment sink did not have any paper towels.
Corrected
- Walls, ceilings, and attached equipment, properly constructed, clean
There are missing ceiling tiles throughout the back storage area. The walls are not finished/painted at the bar area.
Provide the missing tiles. Paint or otherwise properly seal the walls and ceiling at the bar area.
Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall be easily cleanable and maintained in place. Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
- Lighting provided as required. Fixtures shielded
There are missing ceiling lights above the three compartment sink and in other areas in the kitchen.
Provide light shields or shatter proof bulbs.
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.
- Rooms and equipment - vented as required
The vents in the men's and women's restroom are not functioning.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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11/26/2012 | Routine | 90 |
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