HACCP - Discussed and provided written information on date marking. Sanitizer - chlorine
- Food contact surfaces of equipment and utensils clean
Food bin in walk in cooler containing brown sugar soiled. Clean and sanitize food contact surfaces.
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11/2/2015 | Routine | 98 |
HACCP - Discussed and provided written information on boil order procedures.
Sanitizer-Quats
No violations detected at time of inspection.
No violation noted during this evaluation. | 8/7/2015 | Routine | 100 |
HACCP: Boil Order Guidelines Provided.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Original container, properly labeled, consumer advisory
Two squeeze bottles of white liquid were not labeled with the common name of the product in the glass cooler behind the bar. Squeeze bottles of yellow liquid were not labeled at the grill. Label bottles.
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.
- Floors properly constructed, clean, drained
Areas of flooring beneath equipment in the kitchen and beneath equipment in the bar are soiled. Drain beneath 3 compartment sink behind bar is soiled. Clean and sanitize routinely.
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7/16/2014 | Routine | 98 |
HACCP: Hand washing HACCP Sheet Provided.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
- Critical: Foods properly cooled
Various cheeses and cooked sausage patties have been taken out of the original packaging and stored in plastic bags or plastic containers without being labeled with the day or date that they were removed from packaging. A date or day is required to indicate when the food must be consumed or discarded. Corrected by education. All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels were present at the hand washing sink in the kitchen upon arrival. Corrected: Paper towels provided.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
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4/1/2014 | Routine | 93 |
HACCP: Discussed outer openings.
Sanitizer used is Chlorine.
No sanitizer mixture made at this time. Discussed proper sanitize concentrations.
- Original container, properly labeled, consumer advisory
Squeeze bottle near the grill was not labeled with what it contained.
Corrected by education
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
The upper interior of the black microwave is soiled.
Clean and sanitize all food contact surfaces routinely.
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 small fan in the kitchen is soiled.
Clean and maintain clean the fan blades, guard and all other 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.
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8/13/2013 | Routine | 96 |
HACCP: Discussed sanitizer concentrations. Sanitizer used is chlorine.
- Food contact surfaces of equipment and utensils clean
Rack of pizza oven soiled.
Clean and sanitize all food contact surfaces routinely.
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.
- Floors properly constructed, clean, drained
Floors under and behind cooking equipment soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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1/28/2013 | Routine | 97 |
HACCP: Provided Reheating haccp. Sanitizer used is Chlorine
- Single service articles not re-used
Single use cup being used as a scoop in the fish batter.
A handles utensil should be used to dispense food product.
Corrected: Scoop was removed and employee was told not to reuse single service items.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
A small leak was observed at the 3-comp sink spigot.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair the leak.
- Critical: Outer openings protected from insects, rodent proof
Front medal door open. Screen door does not close tightly which will allow pest to enter.
Keep all outer openings closed to prevent pest from entering the facility. The large medal door is self closing and tight fitting and is normally always closed.
Replace the screen door if you want to prop open the medal door.
Corrected: Employee closed the medal door.
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.
- Floors properly constructed, clean, drained
The floor under equipment is soiled, especially under cooking equipment.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items labeled and used properly
Green liquid in a plastic bottle at the hand sinks not labeled with the contents.
Label all toxic and cleaning items that are not in there original container.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
Corrected: Employee labeled the small bottles.
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6/13/2012 | Routine | 87 |
- Critical: Outer openings protected from insects, rodent proof
Corrected: The back door is new and is now self closing efficiently.
Remember, openings to the outside shall be tight fitting and self-closing.
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3/2/2012 | Recheck | |
HACCP: Discussed sanitizer concentraions. Sanitizer used is Chlorine.
- In-use food dispensing utensils properly stored.
Scoop touching ice in the bar freezer.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
Corrected: Scoop was moved and handle was no longer touching the product.
- Food contact surfaces of equipment and utensils clean
The white plastic bin in the walk in cool are soiled.
Clean and sanitize these bins to prevent accumulated soil.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Plumbing installed and maintained
A small leak was observed at the 3-comp sink spigot.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair the leak.
- Critical: Outer openings protected from insects, rodent proof
Back door is not self closing.
Provide a self closing device on the most outer door.
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.
A recheck will be conducted on or after 03/02/12. If this is not fixed the following recheck will have a fee.
- Floors properly constructed, clean, drained
The floor under equipment is soiled, especially under cooking equipment.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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2/10/2012 | Routine | 91 |
HACCP: Discussed sanitizer concentration for 3-comp sink.
Sanitizer used is Chlorine
No sanitizer was made at the time this inspection so a concentration was not taken.
- Original container, properly labeled, consumer advisory
Fish breading in the 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.
Provided a label with the common name of the food when not being stored in the original container.
- In-use food dispensing utensils properly stored.
A cup was found to be using as a scoop in the fish batter in the walk in cooler.
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.
Corrected: Cup was removed.
- Food contact surfaces designed, constructed, maintained, installed, located.
The deep freezer lid located in the shed is in disrepair.
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.
- Food contact surfaces of equipment and utensils clean
The rack of the pizza oven is soiled.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
Clean and sanitize all food contact surfaces routinely.
- Plumbing installed and maintained
A small leak was observed at the 3-comp sink spigot.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair the leak.
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11/30/2011 | Routine | 93 |
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