HACCP: Discussed routine pest control maintenance.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Cooling potatoes at the back prep island were not labeled with a time. Cooling sausage gravy at the front area were not labeled with the time.
Corrected
- Food contact surfaces of equipment and utensils clean
The potato slicer is soiled. The stove tops are soiled. The griddle is soiled. The exterior of the spice and food storage bins are 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.
- Plumbing installed and maintained
1) The spray faucet at the hand wash sink is leaking. 2) The drains at the two hand wash sinks at the three compartment sink and at the front cooking area are very slow to drain.,
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
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 was no soap, paper towels or waste receptacle at the hand wash sink across from the three compartment sink.
Corrected
- Floors properly constructed, clean, drained
The floors by the fryers are soiled. Tie floors under cooking equipment is soiled. The floors under the dry storage racks are soiled. Floors throughout in various areas have cracked/missing linoleum.
Clean all floors routinely and maintain clean. Repair all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles above the stove in the exhaust hood are soiled. The vents in the ceiling and walls are soiled. The wall by the stove is soiled. The wall by the fryers are soiled.
Clean all walls and attached equipment routinely. Clean all exhaust baffles routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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7/8/2013 | Routine | 92 |
HACCP: Discussed frequent and proper hand washing.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Foods handled with minimal manual contact
Soufflé cup was being used as a dispenser in the pepper at the stove top area.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled:1) Stove top, 2) potato slicer, 3) fryers, 4) #10 can opener blade.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following no food contact surfaces are soiled: 1) exterior of storage drawer at cooking area, 2) exterior of the Coca Cola cooler at back area, 3) shelving area with dry food items, 4) back storage cabinets/shelving.
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.
- Plumbing installed and maintained
1) The faucet at the three compartment sink is leaking. 2) Excess water is spilling over onto the floor at the three compartment sink and water dispenser.
Repair or replace the faucet. Repair all drains.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
- 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 at the front prep area is soiled.
Clean all hand wash sinks routinely and maintain clean.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floors under the three compartment sink are soiled. There are various areas throughout the back area where the floors are in disrepair.
Clean all floors routinely and maintain in good repair.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls and vents at the dining and back areas are soiled. The wall at the three compartment sink is soiled. The walls by the stove is soiled. The walls in the back storage area are soiled. The vent/hood area is soiled.
Clean routinely and maintained clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/11/2013 | Routine | 90 |
This is a complaint investigation for RFS #12-0536. There were no extraordinary violations found at the time of the original inspection. There was an employee that was originally reprimanded. Also, the employee was fired this past week. There was nothing in the complaint that was not already mentioned or found at the time of the routine inspection. When discussing the garbage on prep counter, this may be from the peeling of potatoes or the egg shells, otherwise, there is no garbage placed onto the prep counters. The scrapings are in a waste bin that is taken for compost or discarded as needed from the plates. The items were labeled with varying dates, there was no apparent rotting or bad food. There were thermometers present in all of the coolers. There was no one smoking and no other issues. Foods were properly labeled and stored. There were no foul odors from coolers in the establishment. Did discuss routine cleaning as per the last inspection, but no other visible problems with facility.
This complaint can be closed.
No violation noted during this evaluation. | 11/27/2012 | Complaint Investigation | |
The pest control operator, Markleys, has been present monthly and have provided Talstar and Optigard.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
HACCP: Discussed proper and frequent handwashing.
- Original container, properly labeled, consumer advisory
Cooling baked potatoes not labeled with the time of cooling in the Coca Cola cooler.
Discussed proper labeling of all cooling items.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Stove top, 2) coca cola cooler, 3) fryers, 4) exterior of the spice/breading bins.
Clean and sanitize routinely and maintain clean.
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.
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 following non food contact surfaces are soiled:1) exterior of storage drawer at cooking area, 2) exterior of the True, 3) shelving area with dry food items.
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.
- Storage/handling of clean equipment, utensils
Storage drawers in the middle island and three drawer area at the cooking area have utensils facing various directions.
Store utensils with handles facing same direction.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Floors properly constructed, clean, drained
Floor around grease trap heavily soiled. Floor under stove/condiment island is heavily soiled. There are various areas where floor is in disrepair.
Clean all floors routinely. Repair floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Rooms clean, lockers provided and used, clean
Personal items are being stored on equipment and shelving.
Corrected
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Various excess articles are being stored throughout the back preparation/storage area.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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10/17/2012 | Routine | 88 |
The establishment had contacted our office to inform us that they had a pest control operator out to treat, but this was not remedied. A second pest control operator, Harris Pest Control had been out on 6/21/12 and again most recently July 6, 2012, according to records provided. An investigation shows that there are no longer any visible pests. Continue monthly pest control operations and clean routinely and protect all outer openings.
No violation noted during this evaluation. | 7/17/2012 | Recheck | |
HACCP: Discussed proper thawing practices. 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.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
Will return on or after 6/19/12 to recheck for ants, a thorough cleaning and American Pest Control should assist with this.. A recheck fee will be assessed.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) The interior of the Coca Cola Cooler, 2) The stove top and oven, 3) interior of microwave, 4) grill frying area, 5) Griddle, 6)interior of true cooler, 7) exterior of spice bin, #10 can opener.
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. 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 following non food contact surfaces are soiled: 1) Handles and exterior of the Coca Cola coolers, 2) exterior and handles of the True Cooler, 3) Long wooden counter top by rear exit, 4) The bread racks behind the cooking line, 5) the dry storage shelves ,6) The # 10 can opener holder.
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.
- Storage/handling of clean equipment, utensils
1)The drawer with the utensils in the middle island is soiled. 2) The drawers also have utensils facing various directions.
1) Clean all drawers routinely and maintain clean. 2) Provide dividers for the drawers.
- Critical: Presence of insects/rodents. Animals prohibited
Ants were found along windosills, the #10 can opener at the rear of the restaurant and along the rear wall next to the rear exit/entrance door. There were ant traps present, however, these are not effectively controlling the pests.
Provide for American Pest Control (the company currently under contract for pest control) to be called for service to ensure that the facility is properly treated for pests.
Will return on or after 6/19/12 to ensure compliance achieved and to check records of treatment and cleaning. A recheck fee will be assessed at that time.
Will return and recheck.
- Floors properly constructed, clean, drained
1)The floors at the rear facility are in disrepair, various tiles are missing. 2) The floors under equipment throughout the rear and front of the building, and under equipment at the cook area are soiled.
Clean all floors routinely and maintain floors in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The walls at the following areas are heavily soiled: a) cooking area b) behind the front hand wash sink c) under the 3 compartment sink. 2)Various areas in the rear of the facility have holes in the wall or ceilings throughout the middle portion of the building.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained clean and in good repair.
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6/14/2012 | Routine | 90 |
HACCP: Discussed proper reheating of potentially hazardous foods, utilize the microwave, stove-top or other method to ensure foods are heated to at least 165F. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
Provide additional certified personnel. Courses are available at www.idph.state.il.us
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Barbecue beef strips and ham steaks were found past the 7 day mark on the foods that the facility had labeled. The dates were 2/11/12 and 2/14/12.
Corrected
- Food protection during storage, prepartion, display, service, transportation
Packages of frozen foods in the prep cooler and the freezer were open. Pre-made coffee filters at the coffee area and at the rear of the facility were not covered or protected.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Newspaper is being used as a liner at the shelving behind the chef's prep area to store plates and other food containers.
Provide a plastic mat or other item that can be washed, rinsed and sanitized.
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
The following food contact surfaces were soiled: 1) exterior of the spice/flour bins, 2) Ice scoop, 3) Interior of both the Coca Cola and Pepsi Coolers, 4) The interior of the microwave, 5) stove and griddle.
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 maintained clean.
- Non-food contact surfaces clean
The following non food contact surfaces were soiled: 1)dry shelving storage shelves, 2)exterior of both the Coca Cola and Pepsi coolers at the rear of the facility, 3) the cart under the stove, 4) the cart with the bus bins, 5) The white shelving at the front of the facility.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There were no soap, paper towels or waste receptacles at the rear hand wash sink and the sink was also soiled.
Corrected
- Floors properly constructed, clean, drained
The floors under the fryers, under the cooking counter and at the rear of the facility are soiled. Various areas of the floor at the rear of the facility are in disrepair.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls by the dry storage area are soiled. The walls near the stove/griddle are soiled.
Clean all walls routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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2/21/2012 | Routine | 85 |
HACCP: Discussed proper labeling of all foods that are cooked and cooled. Any potentially hazardous foods that have been cooked and cooled must have the DATE AND TIME of preparation. Provided a HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Foods handled with minimal manual contact
Several bowls in the corn meal and muffin mix were being used for service of the ingredients.
Corrected
- In-use food dispensing utensils properly stored.
The scoop in the ice machine was stored with the handle touching the ice.
Corrected
- Critical: Hands washed, good hygienic practices (observed).
1) Cigarettes and lighters were found on and around the rear food preparation island. 2) There was no soap at the rear hand wash sink and employee did not have any soap to wash their hands, instructed employee to provide soap and wash hands in other sink.
Employees shall maintain a high degree of personal cleanliness and conform to good hygienic practices during all working periods in the food service establishment. Provide proper storage areas for all personal items.
- Wiping cloths clean, used properly, stored
There were various wiping cloths being stored on the counter in the middle island and other equipment throughout the facility.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) The interior of the Coca Cola Cooler, 2) The stove top and oven, 3) interior of microwave, 4) grill frying area, 5) Griddle.
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. 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 following non food contact surfaces are soiled: 1) Handles and exterior of the Coca Cola coolers, 2) exterior and handles of the True Cooler, 3) Long wooden counter top by rear exit, 4) The bread racks behind the cooking line, 5) the dry storage shelves.
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 articles not re-used
There were grocery bags being reused for storage of foods in the chest freezer and Montgomery Ward freezer. Single service articles (mayonnaise containers) are being reused to store tea.
Provide appropriate reusable containers for storage of all foods.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
The mop sink has a leak from the cold portion of the faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Maintain all plumbing and fixtures as needed/required.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) The hand wash sinks in the facility are soiled. 2) There was no soap present at the rear hand wash sink.
Clean and sanitize all hand wash sinks routinely.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
1)The floors at the rear facility are in disrepair, various tiles are missing. 2) The floors under equipment and cook area are soiled.
Clean all floors routinely and maintain floors in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The walls at the cooking area, behind the front hand wash sink, under the 3 compartment sink are soiled. 2)Various areas in the rear of the facility have holes in the wall or ceiling.
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.
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11/21/2011 | Routine | 81 |
This is a complaint investigation at Byron's Grill in regards to improper plumbing of the sink at the back of the restaurant. There was no issue at the time of the investigation. All plumbing fixtures are draining properly into floor drains. There does need to bean air gap at the rear sink drain which has two pipes draining into the floor drain. The pipes were moved higher to allow for the air gap to be present to prevent any backflow.
This complaint can be closed.
No violation noted during this evaluation. | 8/5/2011 | Complaint Investigation | |
HACCP: Discussed proper methods for date labeling. Utilize the First In, First Out method to ensure that all foods that have been cooked and cooled are utilized by the 7 day requirement, otherwise, discard these foods appropriately.
Chlorine bleach is the sanitizer used in the facility.
Frozen foods are frozen.
- Thermometers provided and conspicuously placed
There was no conspicuous thermometer in the True cooler next to the long prep table at the rear of the facility.
Provide a thermometer to all coolers and freezers.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food contact surfaces designed, constructed, maintained, installed, located.
The Montgomery Ward freezer has an excess build up of ice inside.
Defrost the freezers regular to ensure proper functioning and to prevent contamination of foods.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Wiping cloths clean, used properly, stored
There was a wet wiping rag stored on the middle prep island at the rear of the facility.
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 following food contact surfaces were found to be soiled at the time of inspection: 1)The interior of the Franklin Chef oven, 2)The interior of the prep table at the cooking area, 3)The interior of the Coca Cola cooler at the rear of the facility, 4)The griddle and exterior of the fryers.
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. 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 following non food contact surfaces were found to be soiled at the time of inspection: 1)The exterior handles of all the coolers, 2)The shelving storing the dry goods, 3)The sides of the shelving storing cups, 4)The shelving behind the griddle/stove, 5)The exterior of the three drawer storage area at the cooking area, 6)The exterior of the prep cooler.
Clean and sanitize all nonfood 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.
- Storage/handling of clean equipment, utensils
The interior drawer of the island at the rear of the facility is soiled. The three drawer storage at the cooking area has the potential for soiling clean and sanitized utensils.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Single service items properly stored, handled, dispensed
The to go containers stored on the shelf behind the grill area were stored with the food contact surfaces exposed.
Corrected
- Floors properly constructed, clean, drained
The floors under the deep fryers, under the stove, and under the large equipment at the rear of the facility are soiled. Various areas of the floor have broken/missing or cracked tiles.
Clean all floors routinely and maintain floors in good repair.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall behind the hand wash sink at the front of the facility is soiled. The wall by the griddle is soiled. The wall behind the griddle is soiled. The ceiling tiles above the cooking area are peeling away and falling down. The wall above and below the 3 compartment sink are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various excess items stored at the rear of the facility that are not used, or are equipment that are not functioning.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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6/22/2011 | Routine | 88 |
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