HACCP: Provided hand washing haccp sheet. Sanitizer used is Chlorine All frozen food was frozen.
- Food protection during storage, prepartion, display, service, transportation
Observed a container of lettuce being stored directly on the floor in the beer cooler.
Corrected moved the container off 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
- Wiping cloths clean, used properly, stored
Wet wiping cloth found on the island in the waitress area.
Corrected removed wiping cloth to dirty laundry
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces observed to be soiled: The interior of the black microwave and the dough mixer.
Clean and sanitize all food contact surfaces.
- Non-food contact surfaces clean
The exterior the microwave is soiled. The exterior of the flour bins are soiled.
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.
- Floors properly constructed, clean, drained
The floor of the walk in cooler is rusted.
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.
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 constructed of smooth, easily cleanable, durable material.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling near the dish machine is chipping and peeling. 2) The ceiling in the back room where the deep freezer are is unfinished and has exposed insulation.
1) Resurface the ceiling near the dish machine. 2) Finish the ceiling so that it is smooth, easily cleanable and free of exposed insulation.
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11/18/2014 | Routine | 92 |
HACCP: Provided wiping cloth haccp sheet
Sanitizer used is Chlorine
All frozen food is frozen.
Note: No potentially hazardous food in the walk in cooler at this time however it may be used for storage of potentially hazardous food. The walk in cooler was at 57-60 degrees F. Recommend getting the walk in cooler serviced.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several items not date marketed or not marketed correctly.
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.
- Food contact surfaces of equipment and utensils clean
Ice baffle of the ice machine soiled and the exterior of the flour bin is soiled.
Clean and sanitize all food contact areas.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wood present behind the hand sink which is not sealed.
Seal the wood.
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.
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8/27/2014 | Routine | 92 |
See attachments for original forms and signatures.
HACCP Discussed storage chemicals and toxic items.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
hot foods are hot.
Chemical dish machine is utilized.
- Food protection during storage, prepartion, display, service, transportation
Bag of onions found on the floor in the kitchen.
Store bags and boxes of food a minimum of six inchest 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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Handle of kitchen refrigerator is in disrepair.
Repair or replace handle.
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.
- Non-food contact surfaces clean
Interior panel of ice machine is soiled with mold.
Wash and clean panel.
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.
- Storage/handling of clean equipment, utensils
Plates on prep counter top are not inverted.
Invert plates to protect food contact surfaces.
Glasses, plates, and cups shall be stored inverted.
- Lighting provided as required. Fixtures shielded
Lighting fixture is in disrepair in the walk-in beer cooler.
Provide proper lighting and repair lighting fixture.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
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6/6/2014 | Routine | 94 |
HACCP- Discussed keeping personal food items below and physically separate from foods for sale.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several items not datemarked. 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. Datemark all potentially hazardous, ready-to-eat foods with the date opened or prepared and discard after 7 days.
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Ice scoop handle behind bar and at soda machine is laying in the ice. Store handles up extended toward the employee to prevent potential contamination. Store scoops correctly.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Cloth towel used to hold drying dishes. 2) Bare wood is present behind the handsink near dish machine. All food and non-food contact surfaces must be smooth, non-absorbent and easily cleanable. Remove towel and paint or seal wood.
- Food contact surfaces of equipment and utensils clean
The interiors of the Gibson, Friidaire and chest freezers and the ice machine baffle are soiled. Maintain all food-contact surfaces clean. Clean surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No papertowels are present at the handsink near the dishmachine. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Provide papertowels.
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12/5/2013 | Routine | 84 |
HACCP- Discussed sanitation of tables and dishes with bleach.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several food items not datemarked. 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. Datemark foods properly.
- In-use food dispensing utensils properly stored.
Handle of ice scoop behind bar is laying in the ice. Store all dispensing utensils with the handle extended up to minimize potential contamination. Store utensils properly.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The white cabinet in kitchen is in disrepair and the gaskets of the Gibson are in disrepair. Maintain all non-food contact surfaces smooth, non-absorbent, and easily cleanable. Repair cabinet and gaskets.
- Food contact surfaces of equipment and utensils clean
The ice machine baffle is heavily soiled. Maintain all food-contact surfaces clean. Clean baffle.
- Critical: Outer openings protected from insects, rodent proof
The back door is propped open and the screen door is not tight-fitting. Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Keep large door closed unless weather stripping is provided for screen door.
- Floors properly constructed, clean, drained
Paint on floor in kitchen is chipping. Maintain all floors smooth, non-absorbent and easily cleanable. Paint or seal floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk-in are dusty. Maintain all walls, ceilings and attached equipment clean. Clean fans.
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8/8/2013 | Routine | 85 |
HACCP- Discussed sanitizing concentration for food-contact surfaces.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several items are not 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. Label all foods and discard after 7 days. Note: Items were labeled, corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cloth towel is being used under clean drying dishes. Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices. Remove cloth towel to provide a non-absorbent surface, and use drainboards for drying of dishes.
- Food contact surfaces of equipment and utensils clean
The interiors of the chest frigidaire freezer, brown frigidaire, walkin shelving, and ice machine baffle are all soiled. Maintain all food-contact surfaces clean and sanitized. Clean food contact surfaces.
- Floors properly constructed, clean, drained
The paint on the floor in the kitchen is chipping. 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 constructed of smooth, easily cleanable, durable material. Paint or seal floor.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan covers in walkin are dusty. Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Clean fan covers,
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3/21/2013 | Routine | 89 |
HACCP: Handwashing and pest control was discussed.
Chlorine used as sanitizer at dish machine: 100 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several containers of food in the walkin and the pizza make table are not labeled with the date of preparation.
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: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
The handle of the ice scoop is in the product.
- Food contact surfaces designed, constructed, maintained, installed, located.
The handle of the fridge/freezer unit by the fryers is missing.
- Food contact surfaces of equipment and utensils clean
The interior of the ice machine is soiled.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1. There are no paper towels at the hand sink.
Provide paper towels at all hand sinks.
2. The doors of the restrooms were propped open.
Toilet room doors shall be kept closed at all times except during cleaning or maintenance.
- Floors properly constructed, clean, drained
The paint on the floor throughout the kitchen is chipped.
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 constructed of smooth, easily cleanable, durable material.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles of the ventilation system are dusty.
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12/6/2012 | Routine | 82 |
HACCP- Discussed back door and keeping large door closed due to screen door not being tight-fitting. Also discussed sanitizing of dishes in a tub until dishwasher is repaired.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several foods found with no label. 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. Label foods.
- Potentially hazardous foods properly thawed
Hamburger and fish found thawing on the counter and in sink.
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.
- Critical: Potential for cross-contamination
storage practices
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on the counters. 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
The ice machine baffle, and the interior of the brown frigidaire refrigerator are soiled. Clean and sanitize all food-contact surfaces routinely and maintain clean.
- Plumbing installed and maintained
A leak is present at the 2-compartment sink.
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
No papertowels are present at the handsink. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Paint on kitchen floor is severely chipping. Provide a smooth, easily cleanable, non-absorbent surface for floors.
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8/30/2012 | Routine | 82 |
HACCP- Discussed datemarking, and labeling foods when they come out of the freezer to monitor. Label all potentially hazardous foods on the date of preparation, and discard after 6 days later. This includes milk.
Note: Facility is in the process of getting a new dishwasher, continue to use 2 compartment sink, and sanitize all dishes in tub with 50-100 ppm bleach until dishmachine is installed.
- Potentially hazardous foods properly thawed
Raw chicken found stored thawing on the counter. 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. Chicken was moved to walk-in cooler.
- Critical: Cross-contamination, equipment, personnel, storage
Raw eggs stored above ready to eat foods in walkin. Store all raw, potentially hazardous foods below and physically separate from ready to eat foods to minimize potential contamination. Eggs were moved to bottom shelf.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee beverage stored on shelving above single service articles. 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.
1) Cloth towel used inside of Delfield. 2) White shelves above Delfield are rusty. Provide smooth, non absorbent, easily cleanable surface by removing towel and painting, sealing, or replacing shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Drawers to the right of the Gibson cooler are in disrepair. Repair or replace to provide a smooth, easily cleanable, non absorbent surface. 2) Bare wood is used behind the handsink in kitchen. Paint or seal wood to provide a non absorbent, smooth, easily cleanable surface.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: Shelving above Delfield cooler, interior of Frigidaire, interior of microwave, ice machine baffle. Clean and sanitize all food contact surfaces routinely and maintain clean.
- Plumbing installed and maintained
There is a leak at the two compartment sink. Maintain all plumbing in accordance with the Illinois State Plumbing Code. Repair sink.
- Floors properly constructed, clean, drained
Paint on floor in kitchen is chipping. Paint floor to provide smooth, easily cleanable, non absorbent surface.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fans in walk-in are soiled. 2)Wall by oven is in disrepair and soiled. 3)Ceiling in backroom is missing tiles and has bare insulation showing. Repair to provide a smooth, non absorbent, easily cleanable surface. Clean all walls, ceilings, and attached equipment routinely and maintain clean.
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5/10/2012 | Routine | 81 |
.HACCP: Handwashing
Note: No handwash sink behind the bar. This Department will allow no handsink behind the bar until such time that: there is a major remodel, a change in ownership and/or employees are observed not properly washing their hands.
Note: No food prep at time of inspection. Cook not to be on-site until 4:00. Bartender was onsite during inspection.
- Food contact surfaces of equipment and utensils clean
Shelves in walk in cooler are soiled. Thoroughly clean and sanitize items.
- Non-food contact surfaces clean
Shelves near pizza oven are soiled Thoroughly clean.
- Storage/handling of clean equipment, utensils
Pitchers found stored on cloth towels. Store all utensils & dishware on non-absorbent easily cleanable material.
- Single service articles not re-used
"Sweet VO" dressing found in single-use mayonaisse container. Do not re-use single-use containers.
- Plumbing installed and maintained
The 2 compartment faucet leaks. Repair/replace faucet to eliminate leak.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Papertowel holder is broken at kitchen hand sink. Repair/replace paper towel holder to facilitate proper handwashing.
- Floors properly constructed, clean, drained
Floor in kitchen is in disrepair under dishmachine/sink. Repair floor to be durable smooth and easily cleanable.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Ceiling in kitchen is peeling. 2) Ceiling no longer smooth and easily cleanable in the back hallway area. Repair/replace all ceiling and walls to be non-absorent, durable, smooth and easily cleanable.
3) The following items are soiled: 1)walk in door 2) walk in cooler fan covers and walls. Thoroughly clean items.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Old single-use containers, pickle buckets and old cooler equipment found stored in back hallways. All items and equipment no longer used, or necessary for the operation of the establishment shall be removed from the premises.
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7/28/2011 | Routine | 88 |
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