HACCP - Discussed and provided written information on potentially hazardous foods.
Sanitizer - chlorine
- 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.
- Non-food contact surfaces clean
Heavily soiled gaskets on doors of mechanical refrigeration. Clean and sanitize non food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Handsink inaccessible for handwashing due to ice and beer cans dumped in it.
Lavatories shall be accessible to employees at all times. Handsinks are for handwashing only. Clean and sanitize handsink. Worker emptied, cleaned and sanitized handsink. Corrected.
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9/25/2015 | Routine | 94 |
HACCP - Discussed and provided written information on temperature control of potentially hazardous foods.
Sanitizer - chlorine
- Non-food contact surfaces clean
Gaskets on doors of walk in cooler and Coronada freezer heavily soiled. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Valves on 3 bay sink leak. Repair or replace hot and cold water valves.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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5/5/2015 | Routine | 98 |
HACCP: Handwashing sinks are for handwashing only. Do not dump drinks in the handwashing sink.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
- Potentially hazardous foods properly thawed
Ground beef patties were found thawing at room temperature in the kitchen. Corrected: hamburger moved to fridge. Temperature less than 41 degrees F. 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.
- Critical: Hand washing sinks installed, located, accessible
1) Ice dumped into handwashing sink at front of bar. 2) Package of frozen hamburger patties were thawing in the hand sink in the kitchen. Hand sinks are for handwashing only. Corrected: items removed from sinks and cleaned/sanitized.
Lavatories shall be accessible to employees at all times.
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10/20/2014 | Routine | 94 |
HACCP: Hand Washing HACCP Provided
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
Note: JDL Professional Hood & Kitchen Cleaning provides cleaning of kitchen hood.
- In-use food dispensing utensils properly stored.
Two white ice scoops were stored on top of boxes of garbage bags in the dry storage room. Store ice scoops on a clean, dry, nonabosrbent surface or in ice with handle extended between uses. Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Critical: Hand washing sinks installed, located, accessible
Effective handwashing not possible due to a drink being dumped into hand washing sink behind bar. Use hand washing sink for hand washing ONLY. Corrected by education.
Toilet facilities shall be accessible to employees at all times.
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4/15/2014 | Routine | 95 |
HACCP: Discussed storage of raw food and ready to eat foods in the coolers.
Sanitizer used is Chlorine. Establishment did not have any sanitizer made at this time so sanitizer concentrations were discussed.
All frozen food was frozen.
- Non-food contact surfaces clean
Beer cooler door ledges.
Clean and maintain clean all non-food contact surfaces.
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
Women's restroom door is not self closing.
Provide a self closer for the women's restroom.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
1) Floor tiles in front of the walk in cooler disrepair. 2) The floor behind the deep freezer soiled.
Repair the floor tiles. Clean and maintain clean floors.
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.
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9/17/2013 | Routine | 96 |
- Non-food contact surfaces designed, constructed, maintained, installed, located.
See attached
- Floors properly constructed, clean, drained
See attached
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3/13/2013 | Routine | 98 |
HACCP: Discussed use of scented bleach in the kitchen and for dishes. Also discussed keeping the hand sink accessable.
Sanitizer used is Chlorine
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Self closer on the womens restroom door was not hooked.
Corrected: The self closing device was hooked.
Keep the spring on the door so that it is self closing.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Critical: Toxic items properly stored
Raid was being stored next to the over stock of the dawn dish soup in the side storage room.
Corrected: The raid was moved to a lower shelf so that it was completely separate from cleaning supplies.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents.
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12/6/2012 | Routine | 93 |
HACCP:.Provided Sanitizer concentration HACCP. Also discussed hand washing. Remember 3-compartment sink shall be set up in the following order Soupy water (wash) Clear water(Rinse) Chlorine (sanitizer)
Sanitizer used is Chlorine.
- Critical: Sanitizing concentration
The sanitizer for the 3-compartment sink was above 100 parts per millions.
Sanitizer for the 3-compartment sink must be between 50 and 100 parts per million.
Corrected: The sanitizer was remade to the proper concentration. Routinely check to make sure the sanitizer is at the proper concentration.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
- Wiping cloths clean, used properly, stored
Moist cloths found to be stored on the drain boards of the 3-compartment sink.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
Corrected: Wiping sanitizing solution was made for the wiping cloths.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: The upper interior of the microwave and the counter top under the grill.
Clean and sanitize all food contact surfaces routinely to prevent accumlated 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.
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 door ledges of the beer coolers are soiled.
Clean and maintain clean all non-food contact surfaces.
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 spring for the door on the womens restroom was removed from the door, thus not allowing the door to self close.
Keep the spring on the restroom door to alow the door to self close.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Critical: Toxic items properly stored
Raid was being stored along with clean products under the bar sink.
Corrected: Raid was moved away from the cleaning product.
Store pesticides away from cleaning products.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents.
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8/15/2012 | Routine | 85 |
HACCP: Discussed proper wash, rinse and sanitizing of dishes. Sanitizer used is Chl-
- Critical: Hands washed, good hygienic practices (observed).
Observed employee not washing hands between switching tasks when making food. It was observed employee scratched their head and did not wash their hands. Once employee washed their hands they dried them on a towel hanging at the bar.
Food service employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation which includes working with: exposed food, clean equipment and utensils, unwrapped single-service articles, and after any type of activity that contaminates the hands.
The use of a common hand towel is prohibited. Wash hand between switching tasks and after touching hair, face, or any other part of the body. Use a disposal towel to dry hands.
Corrected by Education
- Food contact surfaces of equipment and utensils clean
The upper interior of the microwave is soiled.
Clean 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.
- Non-food contact surfaces clean
The beer cooler sliding door tracks are soiled.
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.
- Storage/handling of clean equipment, utensils
Forks, spoons and knifes on the moveable cart next to the 3-comp sink are being stored multi directional.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
Arrange all utensils so that the handles are presented to the employees to avoid touching of the food contact surface.
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12/14/2011 | Routine | 91 |
- Critical: Outer openings protected from insects, rodent proof
Corrected. Gap under back door eliminated.
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6/27/2011 | 1st Recheck | |
HACCP: Items such as chlorox cleanup and wipes are considered a disinfectant and are too strong of a chemical to be used on food contact surfaces.
cl- used as sanitizer
If a change of ownership occurs, the new owners must submit an application for Food and Drink license. Licenses are non-transferrable from person to person.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
No drain board on right side of three compartment sink.
Drain boards and easily movable dish tables of adequate size shall be provided for proper handling of soiled utensils prior to washing and for clean utensils following sanitizing.
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on table top near walk in cooler and hanging from clip behind bar.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
A. Pizza oven interior soiled.
B. Grill area soiled.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Women's restroom door not self-closing.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Critical: Outer openings protected from insects, rodent proof
A. Front door propped open.
B. Large gap exists under back door.
Openings to the outside shall be tight fitting and self-closing.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
- Floors properly constructed, clean, drained
Floors behind bar in disrepair.
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
Ceilings in back cooler/freezer area in disrepair.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Unnecessary items stored in back storage room with soda and beer for facility.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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6/14/2011 | Routine | 86 |
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