GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat)
.
HACCP: Education on storaging all plates inverted when not in use
- Food contact surfaces of equipment and utensils clean
The inside white apron of the ice machine next to the display cooler is soiled
- Non-food contact surfaces clean
The counter behind the dowe coffee machine and the piping is soiled
All non-food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all non-food contact surfaces
- Floors properly constructed, clean, drained
The floor next to the grill and wall across from the prep cooler is heavily soiled
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11/12/2015 | Routine | 96 |
A recheck was conducted to address the number of drain flies found in the upstairs bar sink. The manager states pest control has been out to address the number of drain flies. No paper work was available during the time of visit for pest control as the establishment is waiting on the invoice. No drain flies were found in the upstairs bar sink during the time of inspection. Corrected.
No violation noted during this evaluation. | 8/19/2015 | 1st Recheck | |
Frozen foods frozen
Sanitizer: 400 ppm
HACCP: Refrigeration Temperature Handout and discussion about using hand washing sinks for hand washing only
Due to the amount of drain flies located in the upstairs bar sink, a recheck will be conducted on or after 10 days. A recheck fee will apply for all necessary rechecks.
- Thermometers provided and conspicuously placed
No thermometer was found in the prep cooler in the upstairs kitchen
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator
Correct by providing a thermometer for every mechanical refrigerator
- Critical: Sanitizing concentration
No sanitizing solution prepared
Provide sanitizing solution at proper concentration
Corrected by worker creating sanitizing solution at 400 ppm (quat)
- Wiping cloths clean, used properly, stored
A wet towel was found on the cutting board located on the prep table in the upstairs kitchen
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
Correct by storing all wet cloths in a sanitizing solution
- Food contact surfaces of equipment and utensils clean
The ice machine apron was found to be soiled
All food contact surfaces should be free of debris and build-up, clean, and sanitized at al times
Correct by cleaning and sanitizing all food contact surfaces
- Non-food contact surfaces clean
The gasket on the continental cooler in the upstairs kitchen was soiled
All non-food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all non-food contact surfaces
- Plumbing installed and maintained
The faucet in the upstairs bar sink was found with a leak. The hand washing sink in the upstairs kitchen was found with a leak beneath the sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Correct by fixing leaks
- Critical: Hand washing sinks installed, located, accessible
A plate was observed in the upstairs bar hand washing sink
Hand washing sinks should be used only for hand washing and no other purpose
Corrected by removing plate. Use hand washing sink for hand washing only.
- Critical: Presence of insects/rodents. Animals prohibited
An abundance of drain flies were found in the upstairs bar sink.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Provide professional pest control services and proof of services provided. A recheck will be conducted on or after 10 days to assess if the amount of drain flies has been resolved. A recheck fee will be assessed for all necessary rechecks.
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8/18/2015 | Routine | 82 |
HACCP: Employee food handler requirements.
- Non-food contact surfaces clean
Please dust the top of the oven on the cooks line. Clean as needed.
- Walls, ceilings, and attached equipment, properly constructed, clean
The caulk line behind the spray area to the dish machine is black with mildew. Please clean or replace caulk line.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/9/2015 | Routine | 98 |
CCP - Discussed and provided written information on handwashing.. Sanitizer - heat
- Storage/handling of clean equipment, utensils
Plates on top shelf not covered.
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. Invert or cover dishes to protect food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in ceiling soiled with dust and debris.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
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12/5/2014 | Routine | 98 |
HACCP - Discussed and p
No violation noted during this evaluation. | 9/24/2014 | Routine | 100 |
HACCP - Discussed and provided written information on storage of foods. Sanitizer - heat
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of walk in cooler.
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. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Soiled shelving in walk in cooler. Clean and sanitize food contact surfaces.
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6/6/2014 | Routine | 97 |
HACCP: Keep all areas of flooring clean and free from any and all debris.
- Original container, properly labeled, consumer advisory
1) Cooked cooling baked potatoes not time labeled.
2) Corned beef that had been frozen and originally date marked was not dated with the thaw date.
\Label all cooling potentially hazardous food with the date and time of preparation.
Date marking requires traceability of the food to see what processes it has undergone with regard to the time allowed for holding. Label with prep date, freeze date, and thaw date.
- Non-food contact surfaces clean
1) Bottle wells at bar. in front of ice bin soiled.
2) Grated top between dump sink and handsink soiled.
3) Underside of the espresso machine soiled.
4) Blower cover over corner handsink soiled heavily with dust.
- Storage/handling of clean equipment, utensils
Set of knives down between table and cooler and another set of knives stuck down between table and cold well.
. Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
Do not store between equipment.
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11/1/2013 | Routine | 97 |
- Critical: Sanitizing concentration
Disrh machine at bar now sanitizing at proper chlorine concentration.
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8/2/2013 | 1st Recheck | |
| HACCP: Keep overhead areas clean and free from build up that can contaminate.
Time labeling was very good on the cooked and cooled products!
- Critical: Wholesome, sound condition
Provolo'ne cheese in pan in the glass front cooler was spoiled.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
*Once discovered cheese was immediately thrown pout*
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Cheeses in the chef's drawer were not at proper temperatures.
2) Ham was not properly date marked in glass front cooler.
* cheeses were immediately thrown away - ham was disposed of.
Chefs drawers must not be used until capable of holding foods at 41 degrees or less continual]ally.
- Critical: Sanitizing concentration
Dish machine in bar area not providing correct amount of sanitizer.
P•rovide sufficient chlorine on contact to effectively sanitize dishes and glasses.
*Will recheck on or after 3pm on this day*
- Storage/handling of clean equipment, utensils
Ladels in 2 metal round pans were stored improerly.
Equipment and utensils must be stored inverted with handles up to protect the food contact surfaces.
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7/16/2013 | Routine | 85 |
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