HACCP: Discussed and provide information on Hand Washing. Frozen foods frozen.
- Thermometers provided and conspicuously placed
Thermometer in Pepsi cooler behind bar was found to be reading 10F, ambient temperature in cooler was 40F. -Calibrate or replace.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Raw wood was found in walk in cooler, paint or seal to ensure a smooth, durable, nonporous, easy to clean surface.
- Food contact surfaces of equipment and utensils clean
Fry cutters were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Handles though out equipment in establishment were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Floors properly constructed, clean, drained
Floors in kitchen in disrepair (grout between tiles). -Repair to ensure a smooth, durable, easy to clean surface.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walk in cooler fan covers were found to be soiled. Clean on a routine basis.
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11/18/2015 | Routine | 93 |
HACCP: Discussed and provided information on Food Manager Certificate.
Cold foods cold, frozen foods frozen.
Section 750.570, addition of food handler training requirement under Subpart C: Personnel. Staff have not received food handler training. -Correct by next routine inspection. Provided information on Food Handler Training.
- Original container, properly labeled, consumer advisory
Flour/rice containers were found to be unlabeled.
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 designed, constructed, maintained, installed, located.
Rice container was found to be broken. Replace.
Use only containers that have a smooth, durable, easy to clean surface.
- Critical: Sanitizing concentration
Dish machine was found have no sanitizer. -Corrected by priming sanitizer. Concentration now 50ppm.
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.
- Plumbing installed and maintained
Base of dish machine was found to be leaking. Repair
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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5/12/2015 | Routine | 92 |
HACCP: Discussed and provided information on Date Marking and Toxic Storage.
Hot foods hot, cold foods cold, frozen foods frozen.
- Original container, properly labeled, consumer advisory
Flour/rice containers were found to be unlabeled.
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.
- Thermometers provided and conspicuously placed
Thermometer missing from Frigidaire cooler.
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.
- In-use food dispensing utensils properly stored.
Flour scoop handle was found in contact with product. -Corrected by removing.
Dispensing utensils shall be stored on a clean surface or in the product with the utensil's handle extended out of the product.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rice container was found to be broken. Replace.
Use only containers that have a smooth, durable, easy to clean surface.
- Non-food contact surfaces clean
Interior of Frigidaire freezer (Bottom) and handles on Frigidaire cooler were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Lighting provided as required. Fixtures shielded
Light in Frigidaire cooler not functioning. Repair.
Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas.
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2/12/2015 | Routine | 93 |
HACCP: Discussed proper storage of wet wiping cloths. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Food contact surfaces designed, constructed, maintained, installed, located.
There are cardboard boxes being reused as storage boxes in various freezers in the establishment.
Remove the cardboard boxes unless they are the original boxes foods were delivered in.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving with wine glasses at the back banquet room and the shelving in the front liquor cabinet are not painted/sealed. Shelving at thebanquet room storage arfea is also not sealed.
Paint or otherwise seal the wood shelving, no 'contact' paper, to ensure that the areas are smooth, easily cleanable, and non absorbent.
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.
- Wiping cloths clean, used properly, stored
There was a wet wiping cloth found stored hanging on the hand wash sink at the back cooking area.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of the whirlpool freezer by the prep cooler, 2) interior of the frigidaire cooler, 3) potato slicer.
Clean and santizie all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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11/19/2014 | Routine | 94 |
HACCP: Discussed proper storage of toxic items. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Cooling chicken in the walk in cooler was not labeled with the time of cooling.
Corrected by education
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Ham, turkey and milk in the walk in cooler were not labeled with the date the packages were opened.
Corrected by education
- Food contact surfaces designed, constructed, maintained, installed, located.
Cardboard box lids are being reused for food and container storage in the walk in cooler.
Remove all cardboard boxes and utilize plastic or other appropriate smooth, easily cleanable container.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving with wine glasses at the back banquet room and the shelving in the front liquor cabinet are not painted/sealed.
Paint or otherwise seal the wood shelving, no 'contact' paper, to ensure that the areas are smooth, easily cleanable, and non absorbent.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in cooler are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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7/29/2014 | Routine | 90 |
This is a complaint investigation for RFS#14-0229 in regards to a hair being found in a hamburger. In speaking to the owners and the cook, it was noted that the cook does wear a hat when preparing and cooking foods. It was also noted that there was proper hand washing and cleaning/sanitizing during the inspection. There was no adulterated food found at the time of the investigation. The owner James did state that there was an aggrieved neighbor that had possibly been the complainant. The owners did state that had there been a hair in anyone's food, they would have replaced or made appropriate amends for the product. Seeing that there were no adulterated foods or improper food handling at the time of the investigation, this complaint can be closed.
No violation noted during this evaluation. | 5/29/2014 | Complaint Investigation | |
HACCP: Discussed proper date marking of foods that are commercially packaged and used in the establishment. All foods that are potentially hazardous, ready to eat, commercially packaged and opened foods must be labeled with the date the foods were opened or the date the foods will be discarded, or both. 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. 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. The day or date marked by the food establishment shall not exceed a manufacturer's use-by date, if the manufacturer has determined the use by date based on food safety. Foods in containers or packages that do not bear a date or day shall be discarded. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Cardboard box lids are being reused for the storage of foods in the walk in cooler. 2) Towels (terry cloth) are being used for storage of plates/utensils on the top of the microwaves. 3) Shelving at the rear banquet room bar are not sealed.
1) Remove the cardboard boxes, unless it is the original item stored in the box and provide plastic or metal or otherwise smooth, easily cleansable, non absorbent containers. 2) Remove all towels/cloth items. 3) Seal, paint or otherwise ensure that all surfaces are smooth, easily cleanable and non absorbent.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dish washing methods.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The seals of the dish machine injector filling area are in disrepair causing for leaking water from the machine.
Ensure that the dish machine is maintained in proper operating condition.
Mechanical dish machines and devices shall be properly installed and maintained in good repair including the automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injectors.
- Food contact surfaces of equipment and utensils clean
The Star cooker griddle is soiled. The seals of the prep cooler at the back cooking area are soiled. The interior of the Zero Zone storage cooler is soiled. The potato slicer is soiled.
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.
- Floors properly constructed, clean, drained
The floors behind the cooking line are soiled. The floors under equipment throughout is soiled.
Move all equipment routinely and ensure that floors are maintained clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The exhaust baffles are heavily soiled. The walls behind the cook line are soiled. The vents throughout are soiled.
Clean all walls, ceilings and attached items routinely.
Dustless methods in cleaning walls such as vacuum cleaning, wet cleaning, or the use of dust-arresting sweeping compounds with brooms shall be utilized.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items properly stored
Insecticides were found stored next to the cleaning supplies under the sink across from the bar hand wash sink.
Corrected
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4/4/2014 | Routine | 87 |
HACCP: Labeling of potentially hazardous foods with date of preparation or date the original package was opened. Continue good practices. All items were labeled correctly except for one package of sliced ham that had recently been opened in the "Nascar" fridge.
cl- sanitizer is used in the establishment and in the dish machine.
Frozen foods were frozen.
Note: Multiple violations from the previous inspection have been corrected including: dish machine leak repaired, "Personal Use" bin is now being utilized in walk-in cooler, only scoops with handles were being used in bulk bins, all hand washing sinks had suitable water pressure, chafing dish fuel was stored correctly with toxic, a waste receptacle was present at all sinks, and all raw items in walk-in cooler were correctly stored in a way that avoids contamination of ready to eat foods.
Establishment is open from 11 am - 9 pm Monday-Saturday.
- Critical: Sanitizing concentration
Chlorine concentration in dish machine in backroom was reading 0ppm. Corrected by dislodging built up calcium deposit in tubing to allow chlorine to flow through. Final concentration was 100ppm chlorine.
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. Final concentration shall be between 50-200ppm chlorine.
- Single service articles not re-used
Plastic single-service ketchup bottles near grill area being re-used to hold butter and/or grill sauce. Correct by discarding all single-use containers once the original contents have either expired or been consumed.
Re-use of single-service articles is prohibited.
- Critical: Toxic items properly stored
Disinfecting wipes were stored on shelf with cheeses in walk-in cooler. Corrected by moving disinfecting wipes to toxic storage shelves in back room.
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.
- Critical: Toxic items labeled and used properly
Spray bottle with yellow cleaner stored in 3 compartment sink in backroom is not labeled with contents. Correct by labeling bottle with contents.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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12/3/2013 | Routine | 89 |
HACCP: Dating of ready to eat potentially hazardous foods.
Cl- Sanitizing: 200 ppm Dish Machine Cl- Sanitizing: 100 ppm
- Critical: Cross-contamination, equipment, personnel, storage
Raw pork and chicken was stored on cart in walk in above cooked pasta and sauce. Store raw products away and/or below cooked, ready to eat foods.
Food that is not subject to further washing or cooking before being served shall be stored in a way that protects it against cross-contamination from food that requires washing or cooking.
Corrected, moved raw foods below ready to eat foods.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cup and bowl with no handles were used as scoops to dispense rice. Use properly design scoops with handle to avoid touching food contact surfaces.
Equipment, utensils, and single-service articles shall not contribute to the contamination of food.
- Food contact surfaces of equipment and utensils clean
Slicer in back kitchen storage area was soiled on surfaces that come in contact with foods such as the blade edge and surface plate. Clean all food contact surfaces as often as needed to 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
Chest coolers holding alcohol, garnishment and condiments were soiled around opening lip. Clean as often as needed to maintain clean..
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.
- Critical: Water source safe, hot, and cooled under pressure
1) Hand wash sink by dish machine was not under pressure. 2) Hand sink in back women's bathroom did not have pressure. All plumbing fixtures in establishment shall have hot & cold water and be under pressure. Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water. Corrected, removed filters and cleaned lime to provide adequate pressure.
- Plumbing installed and maintained
Dish machine had leak. Fix 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
Waste basket was missing next to hand sink behind bar area. Ensure a waste basket is present at all times.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
Floors in hard to reach areas behind ice cooler in back kitchen had some debris build up. Clean all floors as often as needed to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Rooms clean, lockers provided and used, clean
Personal food was stored in walk in cooler intermingled with food used for establishment. Provide suitable area away from food and utensils used for establishment to store personal items, including food. LABEL AREA AS PERSONAL.
Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other belongings.
- Critical: Toxic items properly stored
1) Chafing dish fuel was stored in diplay cooler units in back part of kitchen used as dry storage intermiongled with single service plastic forks and spoons and other food utensils. Store all toxic substabces away from food and utensils used for food service. 2) Spray bottle under dish machine with cleaning solution was not labled. Label spray bottles that contain cleaners and toxic substances. Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law. Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents. 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, bottle was labled and chafing dish fuel was moved.
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8/29/2013 | Routine | 76 |
HACCP DISCUSSION: DATE MARKING
- Original container, properly labeled, consumer advisory
Containers of cooked food (potatoes, meat) in the walk-in cooler not dated.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Foods properly cooled
Soft cheese in a container in the walk-in cooler not dated.
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. Dated.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towel at the bar hand sink. Always provide paper towel at every hand sink. Paper towel provided.
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3/26/2013 | Routine | 92 |
Restaurant representatives - add corrected or new information about Club Seven Inc. D/B/A Club Phoenix Ii, 4206 W Pfeiffer Rd, Bartonville, IL »