HACCP Discussed date-marking of milk
Chlorine sanitizing bucket concentration: 200 ppm
Frozen foods are frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Storage shelving in storage room are not sealed.
Properly seal shelving.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Door of men's restroom is not self-closing.
Provide self-closing device for door.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Rooms and equipment - vented as required
Ventilation system is not working in both men's and women's restroom.
Provide proper ventilation in restrooms.
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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10/23/2015 | Routine | 96 |
HACCP All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Door of men's restroom is not self-closing.
Provide self-closing device for door.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
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7/20/2015 | Routine | 98 |
HACCP: All handwashing sink shall be easily accessible and free from any obstructions.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces clean
Bottom of pizza oven tray is soiled with debris.
Routinely wash and clean tray of pizza oven.
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
Box of paper towels found on the floor of the storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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4/7/2015 | Routine | 98 |
HACCP Owner has submitted plans to city to expand the establishment and remodel kitchen. Staff was informed that a plan review packet must be submitted to the health dept. Approval of plans and final inspection must take place before new kitchen can be operation.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Plumbing installed and maintained
Small leak found faucet head of mop sink behind bar.
Repair leak.
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
Door or men's restroom is not self-closing.
Provide self-closing device for door.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
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10/22/2014 | Routine | 97 |
HACCP Discussed proper concentration of sanitizer.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- In-use food dispensing utensils properly stored.
Popcorn scoop stored on top of popcorn machine.
Store popcorn scoop in popcorn with handle extended up and out of popcorn or on a clean and dry surface to protect against possible contamination.
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.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal beverage found on counter top in kitchen.
Store all personal beverages and food in a designed employee are away from food prep areas
- Thermometers, gauges, test kits provided
No thermometer present in kitchen refrigerator.
Provide accurate thermometer in refrigerator.
A numerically scaled indicating thermometer accurate to +/- 3 degrees F. shall be provided for convenient use at the sink and be used for frequent checks of water temperature
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7/7/2014 | Routine | 93 |
Sanitarian conducted site visit in response to an RFS complaint reported on 3/24/14. Complainant reported that dishes were being washed in the bar hand sink, and mice were present in the establishment. Upon inspection, no dishes were present in the bar hand sink. There were no fresh or old droppings behind the bar or other places in the establishment that indicates the presence of mice. Establishment is service one a month by a license pest control operator. MS
No violation noted during this evaluation. | 3/28/2014 | Complaint Investigation | |
HACCP: Discussed storage of personal drinks and beverages.
Chlorine sanitizing concentration bucket: 200 ppm.
Frozen foods are frozen.
- Critical: Toxic items properly stored
Hand lotion store intermingled on shelf with bowls and cups above food preparation area.
Store personal toxic item in separate area designated for employee belongings. Item was stored in bin designate for employee use.
No personal medications shall be stored in food storage, preparation or service areas.
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2/20/2014 | Routine | 95 |
HACCP - Discussed temperature control of potentially hazardous foods. Sanitizer - chlorine
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Diced tomatoes in bowl on counter at 49 degrees F.
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.
Worker place tomatoes in refrigerator to cool. Recheck: temperature 41 degrees F. Corrected.
- In-use food dispensing utensils properly stored.
Utensils for dispensing taco meat, potatoe cheese soup on plate.
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. Worker cleaned and sanitized utensils and maintained them in product.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on refridgerator/freezer combo and 2 door Traulsen cooler. Repair or replacf gaskets.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles (vents) in hood heavily soiled. Provide a routine cleaning,
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12/12/2013 | Routine | 92 |
HACP - Proper handwash procedures Sanitizer - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Forn gasket on door of Traulsen 2 door cooler. Repair or replace gasket.
- Non-food contact surfaces clean
Soiled gasket on door of Hotpoint refrigerator. Clean and sanitize non 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 papertowels or handsoap at handsink in bar area. Provide paper towels and handsoap for proper handwashing.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled. Provide a routine cleaning.
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5/22/2013 | Routine | 95 |
- Critical: Presence of insects/rodents. Animals prohibited
Observed mouse droppings in kitchen and storage area during routine inspection. Areas have been cleaned and sanitized and professional pest control services have been provided. Corrected.
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3/1/2013 | 1st Recheck | |
Restaurant representatives - add corrected or new information about Burnzees Bar & Grill, 106 N. Jackson St., Brimfield, IL »