HACCP: Drain flies
cl- used in dish machine @ 100ppm
quat used in buckets @ 200ppm
Certified person is on vacation.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cabinets under waitress area have rotten wood on the base.
- Food contact surfaces of equipment and utensils clean
A. Interior of dish machine soiled.
- Non-food contact surfaces clean
/Cabinets under waitress area soiled and has crayons, towels, etc. thrown in.
Clean and maintain clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
.Paper towel dispenser at bar does not work.
Provide working paper towel dispenser.
Corrected by changing batteries.
- Floors properly constructed, clean, drained
A. Floors near dish machine soiled with food debris.
B. Floors throughout around edges soiled.
Clean and maintain clean.
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7/16/2012 | Routine | 93 |
A complaint was made to this office regarding cockroaches in the facility. No cockroaches were found during an investigation of the kitchen, dining areas, and restrooms. However, food debris was noticed around equipment and in drains. Pest control only came once during the month of April on the 24th. During the months of January thru March, pest control was received twice a month. The name of the technician is Jack Rudd, 1-800-325-1671 or 309-389-4153.
The following notes were found on pest control service reports:
03/07/12- Food debris found. Several areas in kitchen. Please clean regularly.
03/16/12- Food debris found. Food debris found behind prep lines. Same debris was there on 03/06/12. Please clean regularly. Proper preparation not found. Please prep all areas for service refer to prep guidelines. Also, a handwritten note was left on the report stating "We need to TALK. Jack"
04/25/12- Cockroaches noted during service behind prep lines. This area was inspected and serviced. Food debris is found. Serveral areas in kitchen. Please clean regularly.
Manager, Carrie, calls pest control when roaches are seen in the kitchen. Pest control was called during the complaint investigation for treatment tonight. They will also begin a bi-monthly inspection schedule again. No one knew if Jack had been contacted from the "We need to talk" note or what he wanted to talk about.
No violation noted during this evaluation. | 5/2/2012 | Complaint Investigation | |
Quat used as sanitizer @ 200ppm
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on counter on prep line.
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
A. Interior of microwave soiled.
B. Meat slicer soiled.
C. Soda gun holster at bar soiled.
Clean and sanitize routinely.
- Floors properly constructed, clean, drained
A. Floor on cookline soiled.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls on cooline soiled.
- Rooms clean, lockers provided and used, clean
Personal employee items stored in waitress area instead of in lockers.
Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees~ clothing and other belongings.
- Critical: Toxic items labeled and used properly
Two spray bottle not labeled with contents. One contained an orange liquid, the other contained a pink liquid.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
Corrected by labeling.
- 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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3/26/2012 | 1st Recheck | 89 |
HACCP: Pest control
cl- used as sanitizer in dish machine @ 100ppm
This inspection will be charged as a recheck.
- Critical: Hands washed, good hygienic practices (observed).
Glass of ice stored in handsink.
- Single service articles not re-used
Single use cup used as scoop for cole slaw in salad prep cooler.
Re-use of single-service articles is prohibited.
- Critical: Toxic items properly stored
A. Bottle of stainless steel cleaner stored on shelf with single use items.
B. Chafing dish fuel canisters stored above prep table.
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.
Corrected.
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2/28/2012 | Routine | 88 |
HACCP: Difference between raw and ready to eat foods.
Facility has resumed a lunch buffet during times that the hotel is full.
cl- used in dish machine
quat used in sanitizer buckets @ 200ppm
This is the last recheck being conducted as per the Action Plan agreed upon during the Hearing to Suspend or Revoke License. Due to non-compliance with the agreement, further action may be taken.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Half used open bottle of beer and a whole unopened bottle of beer stored in the ice bin with ice for customer's drinks.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Scoop for flour stored with handle in the flour.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
Prep cooler racks inside of prep cooler excessively rusty.
- Critical: Sanitizing concentration
No sanitizer detected in dish machine.
Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer~s specifications for time and concentration for machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization.
Corrected by Ecolab while on site.
- Food contact surfaces of equipment and utensils clean
Interior of right cookline microwave soiled.
- Floors properly constructed, clean, drained
Floor in corner of dish machine area excessively soiled.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in back kitchen area excessively soiled.
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1/26/2012 | 1st Recheck | 83 |
HACCP: Discarding food past 7 days
cl- used in dish machine and bar 3 compartment @ 100ppm
quat used in buckets @ 200ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Soup in reach in cooler marked 12/21/12. Held past 7 day discard date.
Rice in walk in cooler marked 12/21/12. Held past 7 day discard date.
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
Corrected by discarding.
- Potentially hazardous foods properly thawed
Bag of soup thawing in prep sink with no running water.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- In-use food dispensing utensils properly stored.
Serving spoon for cole slaw stored with handle in the food.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Racks in prep cooler excessively rusty and peeling.
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
Interior of microwave soiled.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Bar handsink excessively soiled.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
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12/28/2011 | 1st Recheck | 87 |
Facility is allowed to reopen. Fax number 674 2573.
- Critical: Presence of insects/rodents. Animals prohibited
One cockroach present. Ecolab treated for cockroaches last night and this morning. Ecolab will be back on 11/14/11 and again the week of Thanksgiving.
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11/11/2011 | 1st Recheck | |
Dish machine motor broke last night. Ecolab was in this morning to fix the motor. I witnessed the Ecolab technician leaving the building as I arrived. The dish washer tested the dish machine for sanitizer before running dishes through. He discovered that the dish machine was not sanitizing. Ecolab has been called back. The dish washer has set up the three compartment sink for use. Cl- is used in the sink at 100ppm (about 7 caps of bleach). The same test strips used for the dish machine can be used for the 3 compartment sink.
Two cockroaches were discovered during the inspection. Upon review of the Ecolab records, only 3 receipts were available. The Ecolab employee comes at night after the facility closes and leaves the receipts in an Ecolab book. The last receipt is dated 09/21/11. Ecolab MUST provide records EVERYTIME treatment is conducted. Ecolab must treat the facility before opening tomorrow.
Due to there being one critical violation that can not be corrected at the time of inspection, the Food and Drink License is suspended until a recheck tomorrow morning.
- Foods handled with minimal manual contact
Employee touched cut lemons with bare hands.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Food contact surfaces of equipment and utensils clean
Soda gun at bar soiled.
- Plumbing installed and maintained
Three compartment sink leaking from faucet.
Three compartment sink drain broken.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Presence of insects/rodents. Animals prohibited
Two cockroaches present in drain near dish machine.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
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11/10/2011 | Recheck | 91 |
This consultation was done as a result of the suspension hearing held on October 14, 2011.
-Floors are significantly cleaner
-Provide correct test strips for both types of sanitizer
-Walk in freezer is starting to leak again
-Vents above grill need cleaning on a routine basis
-Bar floors in disrepair (area to be replaced)
-Dish room floors in disrepair (area to be replaced)
-Drainflies present again in dish area. Clean all floors, drains, etc. Remove towel from pipe near drain.
-Raw fish and hamburgers stored above berry cobblers in walk in cooler. Raw meat stored above ready to eat roast beef in walk in cooler. Store ready to eat foods seperately from raw foods.
Floors to be replaced this month.
No violation noted during this evaluation. | 10/19/2011 | Consultation | |
HACCP: Employee drinks
quat used as sanitizer in buckets and three compartment sink
cl- used in dish machine @ 100ppm
This facility has not complied with the requirements stated in the compliance conference and in the letter dated October 3, 2011 of a maximum of 2 critical violations and a score of 85 or higher. Therefore a hearing will be held to decide if this license will be suspended or revoked. A letter will be sent regarding the date and time of the hearing.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
A. Cooked rice at 58 degrees on prep table. Employee stated that rice had been removed from walk in cooler at 9:30 that morning. Temperature was taken at 11:10.
B. Liquid cheese in prep cooler held past 8 days.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
Corrected by discarding.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
A. Two open drinks on table opposite cook line.
B. Employee standing next to soda machine with open drink in hands.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee~s hands
- Food contact surfaces designed, constructed, maintained, installed, located.
Freezer leaking and causing ice to build up on shelves and on boxes of food.
- Food contact surfaces of equipment and utensils clean
A. Interior of prep cooler soiled with spilled food debris.
B. Meat slicer underside of blade soiled.
Clean and sanitize.
- Single service items properly stored, handled, dispensed
Boxes of single use items stored on floor in chemical storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Single service articles not re-used
Single use cup used as scoop in food in prep cooler and stored in the food.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
A. Floors around dish room corner drain soiled with gunky debris.
B. Bar floors soiled under prep sink.
C. Bar floor missing tiles near three compartment sink.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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.
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10/6/2011 | 2nd Recheck | 82 |
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