GC:
Frozen foods frozen
Sanitizer: 200 ppm (cl-) dishwasher
- Original container, properly labeled, consumer advisory
Sour cream in the prep cooler below the microwave on the cook line was found without a label
- Food protection during storage, prepartion, display, service, transportation
Salad in the prep cooler next to the serving window was found with the mixing bowl stored in the salad. The bottom of the bowl was touching the clean lettuce. The bowl is removed from the cooler and set on the counter for mixing when a salad is ordered.
Food not subject to further washing or cooking before being served shall be protected from further contamination.
Correct by storing the mixing bowl out of the salad to prevent potenital contamination of the salad
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The prep cooler located below the microwave on the cook line has two torn door gaskets
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
Correct by repairing or replacing all torn gaskets
- Plumbing installed and maintained
1.) The handwashing sink between the soda stations is leaking from the center faucet
- Floors properly constructed, clean, drained
1.) The floor below the soda machine and in the walk-in freezer are soiled
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Correct by cleaning all floors
2.) A floor tile is missing in front of the fryers on the cook line
Floors, floor coverings, mats, and duckboard shall be maintained in good repair
Correct by replacing floor tile. Manager states they have a tile ordered
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11/23/2015 | Routine | 94 |
HACCP: Line Checks. Temperature documentation.
- Food protection during storage, prepartion, display, service, transportation
Found dirty salad stainless bowls stored on top of exposed croutons. Do not store any soiled bowls on or above foods. Corrected and spoke to employee.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found cardboard being used to help latch the fryer side freezer. Replace latch to freezer unit. Found electrical box rusted above dish machine. Once items are rusted they are no longer easily cleanable. Replace caulk line on the clean side of the dish machine drain board. Non food contact surfaces shall be easily cleanable.
- Wiping cloths clean, used properly, stored
Found wet wiping cloth stored on glass freezer at the bar. Found spray bottles at wait stations and wet towels not in solution. Once a towel has been used it must be imersed in sanitizing solution. The other option would be to use disposible towels.
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.
- Non-food contact surfaces clean
Non food contact surface cleaning: clean the shelf that the margarita machine sits on, clean the grate of the expo station dipping sauce cooler, clean the top of the dish machine, remove ice accumulation on the fan unit to the walk in freezer, non food contact surfaces shall be clean.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Found dumpster lid open and excess bird feces on dumpster.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Walls, ceilings, and attached equipment, properly constructed, clean
Please clean the handle areas of the door to the bar and the doors to the restrooms.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/27/2015 | Routine | 92 |
HACCP: An incident of a motor vehicle accident was reported on Sunday 4/26/15. A motor vehicle crashed in the front left side of the dining room. The area has been completely boarded up and covered with tarps. There are no gaps present between the existing wall and the boards. All glass and debris has been cleared and clean from the dining room. A newly wall will be constructed and installed in the next following weeks.
Quat sanitizing bucket concentration: 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
Blade of can opener is soiled with debris.
Wash, rinse, and sanitize blade.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. interior panels of ice machine, 2. interior bottom surface of fry freezer, 3. interior of ice cream freezer.
Routinely wash and 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.
- Plumbing installed and maintained
Leak found on faucet head of prep sink.
Repair faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Floors throughout kitchen are soiled with debris.
Wash and clean all floors.
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 cleaned.
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4/30/2015 | Routine | 95 |
Temperatures enchilada soup 172 F, ranch dressing station 30 F, salsa salsa prep cooler 30 F
HACCP Reviewed pest control plan.
Quat sanitizing bucket concentration: 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. interior bottom surfaces of reach in cooler, 2. bar soda gun holster.
Wash and 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.
- Floors properly constructed, clean, drained
The freezer floor is soiled.
Routinely wash and clean freezer floor.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/24/2014 | Routine | 98 |
Temps Continued: queso sauce cook line hot holding 187 F, chili server alley hot holding steam table 202, milk milk cooler 40 F, egg rolls fryer cooler 30 F, salsa server alley cold bar 40 F.
HACCP Discussed pest control. Licensed pest control operator services establishment twice a month. Ecolab is now the acting pest control operator for the establishment.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
Hot foods are hot.
- In-use food dispensing utensils properly stored.
Food handles of numerous food dispensing utensils stored with handles buried in the food.
Store food utensils with handles extended up and out of food to protect food from potential contamination.
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.
- Non-food contact surfaces clean
Drains in the following areas need cleaning: 1. under front ice machine, 2. underneath dirty dish rack, 3. in server alley.
Routinely clean and maintain drains.
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
Clean silverware found on the floor in the dry storage room.
Store silverware in a dry and clean location to protect against possible contamination.
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.
- Plumbing installed and maintained
Faucet on rear prep sink is not sealed.
Repair sealing around faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The following flooring areas are soiled: 1. behind soda box rack, 2. dry storage room, 3. walk in freezer, 4. underneath dirty dish rack.
Routinely clean and maintain flooring.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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7/31/2014 | Routine | 95 |
Sanitarian responded to RFS reported on 3/12/14. Anomious complainant reported a cockroacj in the To-Go area while picking up To-Go order. Upon inspection, no pest, dead or alive, were visually present. Thoroughly cleaning of floors, prep areas, and food equipment is done weekly by staff. Pest control services provided by Ecolab documented pest bombing and spraying every week for the past three weeks. Next pest bombing is schedule for March 24, 2014. Ecolab has recommended that flooring coving and trim in high pest areas are patched and resealed. Pest control operator is able to service establishment during times of non-operation, and prefers to spray and bomb during the evening when the establishment is closed. MS
No violation noted during this evaluation. | 3/14/2014 | Complaint Investigation | |
Recheck conducted due to the presence of pest in the establishment. Management provided pest control receipts from Orkin Pest Control Service showing services that were done in the establishment. Service plan has been put in place by Orkin. Pest control services will be conducted every 2 weeks to combat the pest problem. New baits and traps are being utilized. No pest were seen at time of inspection.
Note: Recheck fees will be assessed.
No violation noted during this evaluation. | 1/15/2014 | 1st Recheck | |
HACCP: At time of inspection, broken prep cooler had been served by servicemen and was in working condition.
A recheck will take place on 1/14/14 to check pest control records. Complaint made on 1/9/14 was also addressed by management. Management was aware of complaint and had arranged for pest control services to service establishment on 1/13/14.
Note: Recheck fees will be assessed.
Quat sanitizing bucket concentration: 200 ppm.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following foods have an internal temperature of 45 degree F or higher: sour cream 51F, bleu cheese dressing 52F, avocado dressing 51 F, salsa 50 F, shredded cheese 50 F, spinach dip 51 F, corn salsa 50 F, jack cheese 51 F, sirloin steak 47 F, beef 50 F
Keep all ready-to-eat potentially hazardous foods at an internal temperature of 41 F or below
- Critical: Facilities to maintain proper temperatures
Cook line prep cooler has ambient temperature of 51 degree F.
Provide maintenance on prep cooler so that proper cold holding temperatures can be met.
A sufficient number of hot or cold-holding units capable of holding foods at the proper temperature shall be provided to maintain the required temperature of potentially hazardous food on display.
Note: Serviceman has made repairs to cooler. Cooler has ambient temperature of 41 F.
- Critical: Hand washing sinks installed, located, accessible
Lemon seeds and spoon found in beverage station handsink.
Dumping of beverages is not permitted in handsinks. Hand sinks shall be used for handwashing only.
Handsinks shall be free of debris and easily accessible to ensure proper handwashing procedures by staff.
- Critical: Presence of insects/rodents. Animals prohibited
Live pest present on designated staff table.
Provide pest control records showing effect measures to reduce the presence of pest in establishment.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
Recheck will take place on 1/14/14.
Recheck fees will assessed.
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1/10/2014 | Routine | 83 |
Investigation was done in response to a complaint from someone who claimed they had became ill after reporting in their food history they ate here on 12/17/13.
Investigation of the following was done: The manager reviewed their notes if anyone had called in sick or was sick on 12/17. The manager reviewed their doctor notes file and noted that an employee left from work on 12/12 reporting nausea. The job title of the worker is server. Discussed with the manager about proper hand washing. Noted employees preparing food donned gloves. Make sure employees are washing hands between switching tasks and changing gloves. Temperature of raw chicken breast in the walk in cooler and in the drawers next to the grill were at the proper temp.
At this time, it was noted that the floor in the dish washing area and around the mop sink is very wet. Discussed keeping the floor dry or semi-dry.
While conducting this investigation also discussed with the manager how the cockroach issue was going. He said they still have Okin pest control coming once a week to treat with gel. traps and monitoring glue traps. Discussed keeping the floors clean and he said they have been using the hose more to spray and clean under equipment. Seal any cracks and crevices in the walls, floor or ceiling to help prevent hiding spots for cockroaches.
No violation noted during this evaluation. | 12/20/2013 | Complaint Investigation | |
- Critical: Presence of insects/rodents. Animals prohibited
Recheck for cockroaches. Corrected. An inspection was done and at this time did not observe any cockroaches. This does not mean the pests are eliminated and routine treatment from your pest control operated should still continue. Establishment's last pest control invoice from Okrin was dated 11/14/13 and monitoring glue traps were observed at the 3-compartment sink in the bar area and on a shelf(not containing food) under the soup warmer. Discussed with the manager about moving the traps to locations where pest activity has been seen. The manager stated they have placed monitoring traps in the drop ceiling also to see if there is any activity there. The next treatment for pest is scheduled for next week.
- Walls, ceilings, and attached equipment, properly constructed, clean
Observed areas in the walls where the metal is not sealed.
This area could possibly be a area where pest could hide and bread.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
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11/21/2013 | 1st Recheck | |
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