Foods the following foods were discarded because they were out of temperature: 2 cases of round puuffs, 3 cases of cream puffs, 2 cases of long puffs, and 2 cases of cheese cake. These items were opened, discarded in the dumpster and had bleach poured over them.
While at this event. Mr. Poon stated that dynasty north was in the demo stage of the remodel and he was reminded to submit paper work that he stated he recieved in the mail.
The dynasty at this current location is still open, but Mr. Poon stated he is thinking about making changes.
No violation noted during this evaluation. | 2/29/2012 | Unknown | |
HACCP: Discussed tight fitting outer doors.
Sanitizer used is Chlorine
While at this inspection the owner Raymond state that Dynast North will be closing for 3-4 months for a remodel. He was instructed to fill out a new plan review packet and application.
- Original container, properly labeled, consumer advisory
1)Some spices in the back storage room had labels while others did not. 2) Fruit salad, pee salad, cole slaw and other cold bar items not labeled with a time and date of perpetration.
1)Label all food out of there original packaging with a common name. 2) Label all food items with a date and time of perpetration along with a common name.
1)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.
2)Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Beef in walk in cooler was at 60 degrees F. Numours items in the walk in cooler did not have a date or time of preparation on them but were below 41 degrees F.
Corrected: Beef was discarded and bleach was poured over it. The other food items were labled with a date.
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.
- Potentially hazardous foods properly thawed
Raw Chicken was being thawed improperly in a large blue container.
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.
Corrected: The chicken was below 41 so it was placed in a small tub and placed in the walk in cooler.
- Food protection during storage, prepartion, display, service, transportation
Numerous food items (chicken, beef, lettuce, shrimp, etc) uncovered in the walk in cooler. Food items were also uncovered in the True cooler next to the 3-compartment sink.
Keep foods covered at all times. If you pull the plastic back remember to replace it over the food to prevent contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Corrected: Food items were covered.
- Food contact surfaces designed, constructed, maintained, installed, located.
The door gaskets on the Turbo air cooler are torn. The shelving in the prep coolers across from the cook line are rusted and peeling.
Repair or replace the torn gaskets. Repair or replace the cooler shelving.
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.
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 meat slicer blade and ledge behind the blade is soiled.
Clean and sanitizer after each use to prevent build up of soil.
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 lower shelving of the prep tables are soiled.
Clean and 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink next to the 3-compartment sink had plastic film in it.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
Only use hand sinks for hand washing.
Corrected: The plastic was removed.
- Floors properly constructed, clean, drained
The floor under the Wok and Fryer equipment is heavily soiled. Floors under equipment also soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The hood vents above the cook line are heavily soiled.The fan blade guard in the walk in cooler soiled.
Maintain clean hood vents and fan blades.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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1/5/2012 | Routine | 81 |
HACCP: Discussed proper and frequent checking of the sanitizer at the dish wash machine to ensure that it is always providing the proper concentration of sanitizer to the equipment and utensils being washed.
Frozen foods are frozen.
The power did go out during the inspection for approximately three minutes. There was a lot of movement in and out of the walk in cooler and there was ice build-up on the fan and power had gone out earlier for approximately 25 minutes at 11am. The owner was on the phone with the cooler repair man. The temperatures of the foods ranged from 40 to 50F. Some cooked and cooled food items were discarded that were greater than 48F, however, there were food items that were in the process of being cut and were placed in the cooler, these were less than 48F and were allowed to be kept cold.
Chlorine bleach is the sanitizer used in the facility.
Reviewed proper use of pH, Raymond Poon, the owner, and Mitchell Housewright were present to see how the pH is properly measured. The pH of the rice for the sushi was at 4.5. Encouraged Mr. Poon to provide the appropriate buffering solutions to properly calibrate the pH meter routinely.
- Original container, properly labeled, consumer advisory
1) Several small working containers of spices by the stove and sushi area not labeled with the common name. 2) Frozen par cooked chicken, crab Rangoon and pork were not labeled with the date or time of preparation/cooling. 3) Various spices above the middle cooking island were not labeled with the common name.
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.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cooked and cooled duck, chicken and beef were found to be at an internal temperature of 48F or higher and were not labeled with the date and/or time of preparation.
Corrected
- Food protection during storage, prepartion, display, service, transportation
1) The large spice containers were uncovered in the dry storage area. 2) Various foods were uncovered in the walk in cooler (shredded lettuce, carrots, chicken, etc).
Corrected, the foods were covered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Food not subject to further washing or cooking before being served shall be protected from further contamination.
- In-use food dispensing utensils properly stored.
1)The scoops in the sugar, MSG and other containers in the back storage room were stored with the handle touching the foods. 2)The ice scoop in the wait staff area had the scoop handle touching the ice.
1)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. 2)Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The shelving in the prep coolers across from the stove are rusted. 2) A "to go container" was being used as scoop in the dry storage room. 3) The seals and gaskets of the prep cooler across the stove (Bev Aire Cooler and True Cooler) were torn and soiled 4) The gasket of the walk in cooler door is torn, 5) The sushi fish storage glass is broken.
1)The repeat use of equipment and utensils not 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 are prohibited. 2) Utilize a scoop with a handle to minimize contamination of foods AND provide handle to be up and out of the foods. 2) 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.
- Wiping cloths clean, used properly, stored
There were various rags being stored on counters throughout the kitchen area, especially around the cutting and shredding areas.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) The #10 can blade, 2) seals and gaskets of the prep coolers across from the stove, 3) exterior of the spice bins, 4) shelving in the walk in cooler, 5) shelving in the Turbo Air freezer, 6) The stove top, 7) the baffle of the ice machine at the wait area.
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 soiled: 1) The middle island spice storage areas, 2) various counters in the kitchen area, 3) The exterior handles of all the coolers, 4) The shelving in the dry storage area, 5) The exterior of the ice bin, 6) The sides of the stove/fryers.
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
The drains in various sinks are slow to drain, especially at the hand wash sinks at the wait staff area and the produce sink and hand wash sink in the sushi area.
Repair all drains and ensure that proper plumbing is maintained.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floors in the walk in cooler and freezer are soiled. The floor under the stove and other large equipment is soiled. The floor drains in the kitchen, especially under the dish wash machine are heavily soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Cleaning of floors, except in an emergency, shall be done during periods when the least amount of food is exposed, such as after closing or between meals.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceilings in the kitchen are soiled. The fans in the coolers are soiled. The baffles above the stove are heavily 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
Various cleaning tools and supplies for cleaning were stored propped against or on areas where foods or hand washing may occur.
Corrected
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7/29/2011 | Routine | 81 |
This complaint investigation was done for complaint #11-0385 in regards to a piece of styrofoam being found in a piece of cake. According to the owner and the manager, there was not a complaint made to them by anyone, and they were unaware of this. Also, they are unaware of any other individuals complaining about this. An inspection was done in conjunction with this investigation. It was noted that there was no styrofoam found on or around the cakes in question. The owner stated that if they had been notified, they would have investigated. This investigation did not reveal the source of the styrofoam. The only source of styrofoam in the facility is the to go cups.
This complaint number can be closed.
- Original container, properly labeled, consumer advisory
1) Various large containers in the storage area are not labeled. 2) Cooling foods are not labeled properly. 3) Par-cooked foods are not labeled with date/time of preparation. 4) Large buckets of "sauce" are not labeled in the walk in cooler.
1)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 in English. 2)Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
There were foods in the walk in cooler, the true cooler, and the prep cooler across from the stove, whose temperature was 43-45F, however, these foods were not properly labeled with any information as to time of preparation, type of food or date.
Foods in containers or packages that do not bear a date or day shall be discarded. 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.
Those foods that are not labeled were discarded.
- Thermometers provided and conspicuously placed
There were no thermometers present in the following coolers: 1) The small sushi cooler, 2) The interior of the Turbo Air cooler, 3) The interior of the prep cooler across from the stove, 4) The walk in cooler.
Provide a thermometer to all coolers/freezers.
The numerically scaled indicating thermometer, accurate to +/-3°F, shall be located to measure the air temperature in the warmest part of the facility and located to be easily readable. A numerically scaled indicating thermometer/recording thermometer, accurate to +/-3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food protection during storage, prepartion, display, service, transportation
Various foods were uncovered in the walk in cooler, the walk in freezer, the Turbo air cooler, and the prep cooler across from the stove.
Protect all foods during storage by covering them with a lid or other covering to prevent any possible contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- In-use food dispensing utensils properly stored.
The running dipper well with the rice dispensing tool was not on.
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)
An employee was found to be "washing" his hands in the three compartment sink. Employee's were seen dumping drinks and cleaning rags in hand wash sinks.
Corrected by education. Food service employees shall not wash their hands in a sink used for food preparation, ware washing, or in a service sink or a curbed cleaning facility used for disposing mop water and similar liquid waste. Food service employees shall clean their hands only in either a hand-washing sink.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1)The inside of the Turbo Air freezer, 2) The stove top, 3) the interior of the prep cooler, 4) the shelving in the walk in cooler, 5) the interior of the freezer by the 3 compartment sink.
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 shall be cleaned at least once a day.
- Non-food contact surfaces clean
The following non food contact surfaces were soiled: 1) The exterior handles of all the coolers, 2) The shelving in the dry storage area, 3) The exterior of the ice bin, 4) The sides of the stove/fryers.
Clean 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
Sriracha bottles are being reused at the sushi bar and in the kitchen. Large bulk spice containers are being reused to store other spices in them.
Re-use of single-service articles is prohibited.
Utilize containers that are smooth, easily cleanable, and non-absorbent, and made from materials approved for re-use.
- 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 wait station is soiled. The hand wash sink and fixture at the the pass thru window is soiled. The hand wash sink near the three compartment sink was soiled and the dispensers were soiled.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean. Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floors in the walk in cooler are soiled. The floor under the stove and other large equipment is soiled.
Clean all floors routinely.
Cleaning of floors, except in an emergency, shall be done during periods when the least amount of food is exposed, such as after closing or between meals.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceilings in the kitchen are soiled. The fans in the coolers are soiled.
Clean all walls and ceilings routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
6/2/2011 | Complaint Investigation | |
This inspection is a "30-day" recheck of the facility after their last inspection score of a 66. A scored inspection was done, as advised to the owner, to correct any and all issues with the facility at the last inspection.
HACCP: Discussed the proper method for LABELING ALL FOODS that are COOKED AND COOLED and STORED IN THE COOLERS. A HACCP bulletin was provided in regards to the proper methods for labeling.
Frozen foods are frozen.
Chlorine bleach is used in the dish washing machine and the sanitizing buckets.
- Original container, properly labeled, consumer advisory
1) Various large containers in the storage area are not labeled. 2) Cooling foods are not labeled properly. 3) Par-cooked foods are not labeled with date/time of preparation. 4) Large buckets of "sauce" are not labeled in the walk in cooler.
1)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 in English. 2)Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
There were foods in the walk in cooler, the true cooler, and the prep cooler across from the stove, whose temperature was 43-45F, however, these foods were not properly labeled with any information as to time of preparation, type of food or date.
Foods in containers or packages that do not bear a date or day shall be discarded. 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.
Those foods that are not labeled were discarded.
- Thermometers provided and conspicuously placed
There were no thermometers present in the following coolers: 1) The small sushi cooler, 2) The interior of the Turbo Air cooler, 3) The interior of the prep cooler across from the stove, 4) The walk in cooler.
Provide a thermometer to all coolers/freezers.
The numerically scaled indicating thermometer, accurate to +/-3°F, shall be located to measure the air temperature in the warmest part of the facility and located to be easily readable. A numerically scaled indicating thermometer/recording thermometer, accurate to +/-3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food protection during storage, prepartion, display, service, transportation
Various foods were uncovered in the walk in cooler, the walk in freezer, the Turbo air cooler, and the prep cooler across from the stove.
Protect all foods during storage by covering them with a lid or other covering to prevent any possible contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- In-use food dispensing utensils properly stored.
The running dipper well with the rice dispensing tool was not on.
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)
An employee was found to be "washing" his hands in the three compartment sink. Employee's were seen dumping drinks and cleaning rags in hand wash sinks.
Corrected by education. Food service employees shall not wash their hands in a sink used for food preparation, ware washing, or in a service sink or a curbed cleaning facility used for disposing mop water and similar liquid waste. Food service employees shall clean their hands only in either a hand-washing sink.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1)The inside of the Turbo Air freezer, 2) The stove top, 3) the interior of the prep cooler, 4) the shelving in the walk in cooler, 5) the interior of the freezer by the 3 compartment sink.
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 shall be cleaned at least once a day.
- Non-food contact surfaces clean
The following non food contact surfaces were soiled: 1) The exterior handles of all the coolers, 2) The shelving in the dry storage area, 3) The exterior of the ice bin, 4) The sides of the stove/fryers.
Clean 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
Sriracha bottles are being reused at the sushi bar and in the kitchen. Large bulk spice containers are being reused to store other spices in them.
Re-use of single-service articles is prohibited.
Utilize containers that are smooth, easily cleanable, and non-absorbent, and made from materials approved for re-use.
- 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 wait station is soiled. The hand wash sink and fixture at the the pass thru window is soiled. The hand wash sink near the three compartment sink was soiled and the dispensers were soiled.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean. Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floors in the walk in cooler are soiled. The floor under the stove and other large equipment is soiled.
Clean all floors routinely.
Cleaning of floors, except in an emergency, shall be done during periods when the least amount of food is exposed, such as after closing or between meals.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceilings in the kitchen are soiled. The fans in the coolers are soiled.
Clean all walls and ceilings routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
6/2/2011 | 30-day recheck | 76 |
HACCP: Discussed proper cooling techniques and provided a HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
The pest control operator for the facility is
Additional Certified Food Service Managers are required for the facility to appropriately train employee's and to ensure that a Certified food handler is present at all times.
Will return to do a full reinspection on or after 5/5/11.
- Original container, properly labeled, consumer advisory
1) Several small working containers of spices by the stove and sushi preparation area were not labeled with the common name. 2) Frozen par cooked chicken, crab rangoon and pork were not labeled with the date or time of preparation/cooling.
1) 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. 2) Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Foods properly cooled
The bins utilized for cooling large volumes of food do not have the date and/or time that the food was prepared. The volume of food being cooled was greater than the 4 inch maximum allowed.
Corrected
- Potentially hazardous foods properly thawed
Fish was found sitting in the third compartment of the three compartment sink improperly thawing. Fish was also found sitting on a rack on a moveable rack in the kitchen, allowing to thaw at room temperature.
Corrected
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1) Boxes of frog legs were stored on the floor of the walk in cooler. 2) The large spice containers were uncovered in the dry storage area. 3) Various foods were uncovered in the walk in cooler.
Corrected, the foods were covered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
1)The rice scoop was stored in stagnant water near the rice cooker at the buffet line. 2)The scoop for the large bin of food was stored on the floor in the dry storage room.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) A single service bowl was being used as a scoop in the large spice and rice bins. 2) The shelving in the prep coolers across from the stove are rusted.
1) Utilize a scoop with a handle to minimize contamination of foods AND provide handle to be up and out of the foods. The repeat use of equipment and utensils not 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 are prohibited. 2) 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.
- Critical: Sanitizing concentration
There was no detectable level of sanitizer in the sanitizing buckets in the facility.
Corrected
- Wiping cloths clean, used properly, stored
Wet wiping cloths were found on counters in the wait staff area and along the prep area across from the stove.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) The interior and tracks/seal of the Delfield cooler at the wait area, 2) The interior of the prep coolers across from the stove, 3) The interior and seals of the Turbo Air freezer, 4) The shelving in the walk in cooler and freezers.
Clean and sanitize all food contact surfaces routinely and maintain clean. 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 shall be cleaned at least once a day.
- Non-food contact surfaces clean
The following non food contact surfaces were soiled: 1) The exterior handles of the coolers across from the stove, 2) The #10 can rack, 3) the shelving of the dry storage area.
Clean all nonfood contact surfaces routinely and 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.
- Storage/handling of clean equipment, utensils
Forks were stored with food contact surfaces exposed in bins at the wait staff area.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Plumbing installed and maintained
The three compartment sink was leaking from the faucet.
Replace the faucet to ensure it is functioning properly.
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
1) The hand wash sinks at the wait staff area are soiled. 2) There was no waste receptacle present at the hand wash sink near the rear entrance. 3) The soap dispensers and towel dispensers at the hand wash sinks were soiled.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floors in the kitchen were heavily soiled under equipment. The floors that were being mopped had pools of water in various areas that had not been pushed into the floor drains. The floor drains were heavily soiled.
Corrected, the water was pushed into the drains.
Floors that are water-flushed for cleaning or that receive discharges of water or other fluid waste from equipment or in areas where pressure spray methods for cleaning equipment are used shall be constructed of sealed concrete, terazzo, ceramic tile or similar materials, and shall be graded to drain.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the walk in cooler are soiled. The walls in the walk in freezer are soiled. The vents in the ceiling throughout the facility are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
The lights in the dry storage room do not have light shields on them.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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4/8/2011 | Routine | 68 |
Complaint #11-0232 was received by our office stating that there was sewage back up and that the floors were all wet in the restrooms. The complainant stated that they had fallen on "toilet water" and that the staff stated that there were problems with "sewage back up".
An investigation was done at the facility to determine if there was a sewage back up in any of the drains and to determine what or where there may have been problems. The complaint was discussed with Raymond Poon, the owner of the facility. He stated that the complaint was received by him on Monday, with the complaint being received by his employees on Sunday, March 20, 2011. He stated that he did not have any known sewage back up and that there have been no problems or issues with any sewage backing up into the facility. The facility is on municipal sewage. He did state that there are no leaks or problems with the sinks or floor drains. An inspection of the restrooms showed that there were caution signs present at the time of inspection. He states that there have been issues with customers throwing water on the floors or flushing various other items down the toilet. There was a mop nearby, as well as a heater/dehumidifier to assist with the drying of the floors in the restroom. He stated that he has turned his complaint into his insurance company as well. During the investigation, it was noted that there are no floor drains in the restroom. There was no back up in any of the sinks or toilets in either of the restrooms. There was no sewage smell noted either. The kitchen was also inspected, there was no sewage smell or sewage back up in the kitchen. There were areas where water was present around the drains, however, this was easily swept into the drain with a squeegee.
There was no sewage back up noted, the complaint can be closed.
No violation noted during this evaluation. | 3/25/2011 | Complaint Investigation | |
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