A final inspection for a change of ownership was conducted. Establishment will be changing owners in the next few weeks. All fees must be paid before a new license is issued, license are non transferable.
Establishment ownership on front cover sheet does not reflect new ownership. File will be updated and a new copy of inspection report reflecting new ownership final will be mailed to establishment.
- Food contact surfaces of equipment and utensils clean
Top of dish machine was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Plumbing installed and maintained
Faucet on dump sink behind bar was found to be leaking. Repair/replace.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling above dish machine was found to be soiled. Clean on a routine basis, maintain clean.
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1/20/2016 | Final | |
HACCP: Discussed and provided information on Toxic Storage i.e. storage of soap over food related items.
Frozen foods frozen.
Note: A remodel on Buffet line was conducted after the inspection on 3/5/2015. A layout diagram was required to determine if a plan review is needed for this remodel. The diagram was turned into Peoria City/County Health Department on (11/17/2015) A note from a previous inspection on 3/5/2015 stated: "It was discussed during this inspection, that a remodel of the floors and the service bar area will be happening within the next year. A plan review will be required if equipment is replaced as discussed."
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Open milk at bar was not Date Marked. -Corrected by removing and education.
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.
- In-use food dispensing utensils properly stored.
1) Ice Scoop at bar was found in contact with product.
2) Dipper well was unable to provide running water over utensils
3)Bowl being used as scoop in raw chicken container in walk in cooler.
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: Hands washed, good hygienic practices (observed).
Employee observed walking from dish area to cook line, drying hands on a paper towel, then using gloves. -Corrected though education.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
- Food contact surfaces designed, constructed, maintained, installed, located.
Multiple pieces of equipment including clear containers, spatulas, and ice bucket were found cracked and in disrepair. -Correct by replacing with equipment that is smooth, durable, nonporous, and easily cleansable.
- Food contact surfaces of equipment and utensils clean
Bottom of Turbo Air freezer, self above prep sink in kitchen, and self above prep cooler station were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Handles on true prep cooler were found to be heavily soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Plumbing installed and maintained
Faucet leaking at prep sink, drain on dipper well was found to be leaking onto floor. -Repair
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
No garbage can in close proximity to hand sink next to three compartment sink. -Provide.
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11/17/2015 | Routine | 81 |
HACCP: Discussed and provide information on Toxic Items.
Hot foods hot, cold foods cold, frozen foods frozen.
Sanitizer: Cl- Dish: 100ppm Quat bucket: 400ppm
Note: A remodel on Buffet line was conducted after the last inspection on 3/5/2015. A layout diagram is required to determine if a plan review is needed for this remodel. The diagram shall be turned into Peoria City/County Health Department within 7 business days (7/16/2015) A note from previous inspection on 3/5/2015 stated: "It was discussed during this inspection, that a remodel of the floors and the service bar area will be happening within the next year. A plan review will be required if equipment is replaced as discussed."
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Prepared sauce in walk in cooler was found out of date. Label use by date was 7/3. -Corrected by removing and though education.
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.
- In-use food dispensing utensils properly stored.
Server ice bin scoop, Thai spicy salt scoop, and wasabi power scoop handles were in contact with product.
Dispensing utensils shall be stored on a clean surface or in the product with the utensil's handle extended out of the product.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee drink was observed on top of dish machine. -Corrected by removing.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces designed, constructed, maintained, installed, located.
Metal food colander in kitchen were found to be in extreme disrepair.
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 cleansable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
Ticket rack shelve by cook line and bottom interior of Turbo air freezer were found to be soiled. Clean on a routine basis to ensure proper food safety.
- Single service items properly stored, handled, dispensed
Single service items were found on floor of dry storage room. -Corrected by moving to shelve.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Faucets on 3 compartment sink and kitchen prep sink were found to be leaking. Repair.
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
Paper towels were not available at beginning of inspection on cook line hand sink. -Corrected by providing.
- Critical: Toxic items labeled and used properly
Two chemical spray bottles were found under back handsink, one was mis labeled white vinegar, the other was not labeled. -Correct by labeling and though education.
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7/7/2015 | Routine | 76 |
HACCP: Discussed and provided information on Hand Washing.
Sanitizer: Cl- Dish: 100ppm Quat bucket: 400ppm
Hot foods hot, cold foods cold, frozen foods frozen.
Staff has completed Food Handler' s Training. Any new hires have 30 days to complete the training.
Note:It was discussed during this inspection, that a remodel of the floors and the service bar area will be happening within the next year. A plan review will be required if equipment is replaced as discussed.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Open milk at bar was not Date Marked. -Corrected by removing and education.
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.
- In-use food dispensing utensils properly stored.
Scoop for the Thai Spicy Salt was found in contact with product.
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.
The racks inside the M3 Turbo Air cooler are heavily worn and lid to cabbage mix in walk in cooler cracked and damaged. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Replace the racks.
- Food contact surfaces of equipment and utensils clean
Interior of Microwave, Shelf above true cooler, bottom of Turbo Air freezer, Lids on noodles in walk in cooler, and top of ice machine were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Handle/exterior of microwave and handles on Turbo Air freezer were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Floors properly constructed, clean, drained
The floor throughout the establishment is worn and in disrepair. Maintain all floors so they are smooth, easily cleanable, non-absorbent and in good repair. The floors are in the process of being resurfaced.
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3/5/2015 | Routine | 88 |
food temperatures continued: raw chicken, service bar 38 degrees F
- Food protection during storage, prepartion, display, service, transportation
Several cases of produce are located directly on the floor of the walk-in cooler. Protect food items at all times. Elevate these cases up and off the floor.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks inside the M3 Turbo Air cooler are heavily worn. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Replace the racks.
- Floors properly constructed, clean, drained
The floor throughout the establishment is worn and in disrepair. Maintain all floors so they are smooth, easily cleanable, non-absorbent and in good repair. The floors are in the process of being resurfaced.
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12/10/2014 | Routine | 95 |
temperatures continued: fajita chicken at service bar 37
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The tofu in the 3-door True cooler at the grill temped at 61 degrees F, the shredded cheese at 56 degrees F and the liquid eggs at 56 degrees F. Maintain all cold potentially hazardous food items at 41 degrees F or below at all times. These food items have been voluntarily thrown out.
- Foods handled with minimal manual contact
The sliced lemons at the bar are being dispensed without a utensil. Bare hands are being used. Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible. Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves. Provide a barrier between the employees bare hands and the food product.
- In-use food dispensing utensils properly stored.
The handle for the ice scoop was found touching the ice in the ice bin at the bar. Store all scoops so the handle is up and out of the food product. Relocate the scoop into the scoop holder.
- Food contact surfaces designed, constructed, maintained, installed, located.
Several racks inside the M3 Turbo Air Refrigerator near the grill are worn and/or chipping. Maintain all food-contact surfaces smooth, easily cleanable and in good repair. Repair/replace these racks.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The metal toxic items storage rack located in the kitchen, is starting to rust in several areas. 2) The handles for the M3 Turbo Air Refrigerator near the grill are in disrepair. Maintain all non-food contact surfaces in good repair and so they are smooth and easily cleanable. Repair/resurface these areas.
- Floors properly constructed, clean, drained
The floors throughout the bar, grill and kitchen areas are worn and/or paint is chipping in several places. All floors shall be maintained smooth, easily cleanable and in good repair. Resurface and/or seal these areas so they meet these requirements.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling in the dry storage room which is just outside the office, is soiled near the vent. 2) The ventilation fan cover located on the ceiling of the women's restroom is soiled. Maintain all ceilings clean. Clean these areas.
- Lighting provided as required. Fixtures shielded
The light in the M3 Turbo Air Refrigerator near the grill is burnt out. Provide adequate lighting in all refrigeration units. Replace the light.
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9/24/2014 | Routine | 86 |
A complaint was made to this department on May 14, 2013. The request for service number is 14-0204. The complainant ate at the establishment on May 12th around 3:30 pm. Food items consumed were a stir fry with the following ingredients: Yellow noodles, quinoa, pineapple, oranges, carrots, potatoes, peanuts, cheese, chicken and roady bread.
A complaint investigation was conducted and the following items addressed with the manager on duty. 1 - temperatures of food items were taken in the walk in cooler, double door cooler, on the cold bar and cooked chicken on the grill. All temperatures taken at this time were in satisfactory temperature zones. 2 - Observed correct storage practices to avoid cross contamination with raw products on the bottom shelves of coolers. 3- Hand washing was addressed with the manager and the grill cook as seen on page 3. 4- Discussed with the manager if any employees have been sick. Manager stated no employees have been sick. 5 - Discussed the frequency of washing, rinsing and sanitizing cooking spatulas. The manager stated every 2 hours or as needed they are cleaned and after lunch/ shift change.
- Critical: Hands washed, good hygienic practices (observed).
Observed the grill cook allow for his thumb to touch raw chicken while transferring the raw chicken from the small red bowl to the grill, then with the same gloved hand which just touched raw product grasp the vegetable bowl and the thumb touched the vegetables. Discussed with the worker about avoiding this type of cross contamination.
Single-use gloves shall be discarded when damaged or soiled or when interruptions occur in operations.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink near the grill had a soiled towel and a used glove in it.
Corrected had an employee remove these items from the hand sink.
Maintain clean hand sinks.
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5/15/2014 | Complaint Investigation | |
Discussed with the manager Derek who was made aware of the complaint. The following was addressed with him: A complaint came in regarding an employee eating in the wait/drink prep area then cleaning bottles and dumping them into the hand sink in that area. Discussed not eating in food prep areas or drink prep areas and not using the hand sink to dump anything down. The hand sink is for hand washing only. Note: Observed ice in the hand sink at the time of this investigation.
The complainant ate at the location on Saturday around 9:40pm.
No violation noted during this evaluation. | 3/31/2014 | Complaint Investigation | |
HACCP: Provide Toxic haccp sheet
Sanitizer used: Wiping cloth buckets & 3-comp sink use Quats. Dish machine and 3-comp sink at the bar use Chlorine.
All frozen food was frozen.
- Original container, properly labeled, consumer advisory
Bulk container with white powder not labeled in the dry storage area.
Corrected by the employee labeling the container "sugar"
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: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
Bowl being stored in the beef container which was stored in the Turbo Air cooler.
Handled utensils shall be used to dispense product.
Corrected by removing the bowl.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The racks in the walk in cooler are rusted and are chipping. The racks of the turbo air cooler are rusted and the covering is chipping. 2) The door gaskets of the Turbo Air cooler are torn.
Replace or resurface the racks and door gaskets so that they 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.
- Non-food contact surfaces clean
The exterior of the rice bins is 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.
- Storage/handling of clean equipment, utensils
The knives, forks and spoons at the silverware station in the dinning room were not covered or other wise protected.
Corrected by the manager putting a napkin over each compartment of the 4 bin holder to protect the silverware.
Holders for knives, forks, and spoons at self-service locations shall protect these articles from contamination and present the handles of the utensils to the consumer unless the table ware is pre-wrapped.
- Floors properly constructed, clean, drained
The floor is soiled under the 3-compartment sink, under/ behind the soda racks and co2 tank, under the soil linens hamper. 2) The floor through out the kitchen and prep area is down to bare concrete.
1) Clean and maintain clean floors. 2) resurface the floor so that it no longer is unsealed concrete.
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 constructed of smooth, easily cleanable, durable material.
- No Certified Manager Present
Unable to provide a FSSMC to prove the manager was held a food service sanitation manager certificate at the time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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3/24/2014 | Routine | 89 |
Recheck of grill cooler and kitchen prep sink. Prep sink now has hot and cold potable running water. Sink has been repaired and serviced by a plumber. Grill cooler has ambient temperature of 31 F. Embargo has been lifted for grill cooler. It is recommended that cooler only holds small portions of meat to reduce possible overcrowding and rising temperatures.
Note: Recheck fee will be assessed for recheck.
No violation noted during this evaluation. | 11/25/2013 | 1st Recheck | |
HACCP: Ambient temperature of grill area right side NSF standard 7 cooler is 60 F. Embargo tag has been placed on cooler until cooler is fully functioning. Food storage shall no take place in cooler until cooler is inspected by Health Dept and deemed appropriated to hold proper cold holding temperatures.
Kitchen prep sink is completely without running hot and cold water. A visual clog could not be seen in the drain during the time of inspection. Prep sink shall be maintained by a licensed plumber.
Recheck will take place on or after 11/25/13.
Note: Recheck fees will be assessed.
Quat sanitizer bucket concentration: 200 ppm.
- Original container, properly labeled, consumer advisory
Container or white substance not labeled in dry storage room.
Correctly and clearly label container of white substance.
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
Container of chicken has internal temperature of 48 F, Container of Phillippino sausage has internal temperature of 50 F
- Critical: Facilities to maintain proper temperatures
Grill area NSF standard 7 cooler has ambient temperature of 60 F.
Cooler is embargoed until repair work has been done. No food storage shall take place in this cooler until cooler has been deemed in working condition by the Health Department.
A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility.
- In-use food dispensing utensils properly stored.
The following containers of food had scoops with handles buried in the food: 1.container of white substance in dry storage room, 2. containers of rice in grill area.
Store scoops with handles up extended out of the food to protect food from contamination.
- Critical: Hands washed, good hygienic practices (observed).
Food staff did not wash hands in between glove use and when changing tasks.
Instruct and educate employees on proper hand washing procedures
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Container of employee food found stored in Turbo Air freezer. Open beverage stored on top of ice machine.
Remove food and beverage
- Non-food contact surfaces clean
Racks in walk in cooler are excessively soiled with splash and food debris.
Routinely clean and maintain racks.
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
Numerous bowls and plates not inverted throughout grill prep area.
Inverted plates and bowls that are not in immediate use.
Invert bowls and plates in order to protect food contact surfaces from contaminants such as dust, dirt, and splash.
- Critical: Water source safe, hot, and cooled under pressure
Kitchen prep sink has no hot or cold running water.
Repair and replenish water source.
Sufficient potable water for the needs of the food service establishment shall be provided from a source constructed and operated according to law.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water.
Recheck will take place on 11/25/13.
Recheck fees will be assessed.
- Plumbing installed and maintained
Leak on faucet of handsink in grill area.
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
Flooring in kitchen prep area is disrepair.
Repair and/or replace flooring in kitchen.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units shall be constructed of smooth, easily cleanable, durable material and be maintained in good repair.
- Critical: Toxic items properly stored
Lighter found on counter top in grill area.
Remove lighter and store in designated area
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11/22/2013 | Routine | 70 |
- Critical: Cross-connections, back-siphonage, back-flow prevented
The previous violation of an abundance of water in the kitchen is corrected.
I spoke with city plumbing inspector, (Brian McGrath) regarding this issue and after his site visit and inspection it was determined that a grease trap needed serviced. The grease trap has been serviced and at the time of this inspection there is no water on the floor.
NOTE: There will be a fee assessed for all rechecks.
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3/11/2013 | 1st Recheck | |
Manager provided me with invoices from the plumbing work that has been done on the facility.
As stated in the inspection report, the establishment has until Monday March 11, 2013 to receive an assessment from a licensed plumber to find out the source of the excessive amount of water in the kitchen.
HACCP: Employee beverages were discussed.
Quat sanitizer in sani buckets: 200 ppm
Chlorine sanitizer at dish washer: 100 ppm
- Food protection during storage, prepartion, display, service, transportation
1. A bag of sugar was open and on the floor in the dry storage room.
2. A cambro of potstickers was not covered in the walkin.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
1. A worker filled two skillets with water at the hand sink by the grill.
Hand sinks shall only be used for hand washing.
Corrected by education.
- Food contact surfaces designed, constructed, maintained, installed, located.
The cutting board on the make table by the grill is in disrepair.
Resurface or replace to provide a smooth and easily cleanable surface.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
A metal piece on the side of the left buffet line is missing.
- Critical: Cross-connections, back-siphonage, back-flow prevented
There was an abundance of water (more than expected from the dish washing activities) on the floor in the kitchen. Manager states that there are leaks in pipes by the ice machine. He stated that a repair was done on leaking pipes in the back of the kitchen, but the company has not repaired the leaks in the front of the kitchen. A plumbing referral will be made to the city plumber.
Establishment has until Monday, March 11 to receive an assessment by a licensed plumber. A fee will be assessed for all rechecks.
There shall be no cross connections between the safe-water supply and any unsafe or questionable water supply, or any source of pollution through which the safe water supply might become contaminated are permitted.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1. There was no trash receptacle at the hand sink by the three compartment sink.
2. There were no paper towels at the bar hand sink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
The floor throughout the kitchen is in disrepair.
Resurface to provide a smooth and easily cleanable surface.
- Walls, ceilings, and attached equipment, properly constructed, clean
1.The ceiling tiles and vents in the kitchen are dusty.
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3/7/2013 | Routine | 81 |
HACCP: Handwashing was discussed.
- Food protection during storage, prepartion, display, service, transportation
A plastic cambro of lemons was in the waitress station uncovered.
A plastic cambro of celery in the small "kids menu" cooler at the grill was uncovered.
Provide a covering.
- Foods handled with minimal manual contact
Two tubs of stir fry topping have bowls in them used as scoops.
Provide scoops with handles to minimize hand contact with the food.
- In-use food dispensing utensils properly stored.
1. Utensils were being stored in a dipper well that was not running at the cooking station.
2. The handles of the scoops for the rice were touching the product.
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)
Employee is not washing his hands after handling soiled dishes and before handling clean dishes.
Wash hands after handling soiled dishes and before handling clean dishes.
Corrected by education.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1. The can opener is not attached to the table. Reattach.
2. The caulking on the serving line is in disrepair. Recaulk the metal on the serving line.
- Critical: Sanitizing concentration
1.The concentration of chlorine at the dish machine was less than 10 ppm.
Worker corrected by priming the system and the machine had a chlorine concentration of 100 ppm.
2. The quat sani wet wiping cloth solution was below 200 ppm.
Worker changed the solution.
- Plumbing installed and maintained
The faucet in the women's restroom needs tightened.
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
No trash receptacle is available at the back hand sink.
- Floors properly constructed, clean, drained
1. The floor throughout the kitchen needs resurfaced or repainted.
Resurface the floor to provide smooth and easily cleanable flooring.
2. The floor behind the dish machine is soiled.
3. Th floor in the walkin cooler is soiled.
Clean and maintain clean.
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11/19/2012 | Routine | 81 |
HACCP: Discussed have more segregation from raw and ready to eat products on shelves. Recommended having all raw products on bottom shelves and ready to eat on higher ones. Also discussed pre thawing frozen sausage in cooler rather than countertop and putting items where they are supposed to go (in regards to their labels).
Frozen foods were frozen
Quat used in buckets-200 ppm
Cl used in dish washer- 200 ppm and bar-100 ppm
NOTE: may need to prime detergent and sanitizer after changing out tubs.
Recommended that the meat cooler ambient air temperature be lowered
- Original container, properly labeled, consumer advisory
Observed large bulk containers under shelves by grill area not labeled with contents.
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.
Label containers to be easily identifiable.
- Thermometers provided and conspicuously placed
Observed no thermometer for meat cooler by grill.
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.
Provide thermometer.
- In-use food dispensing utensils properly stored.
Observed scoop for spices on spice shelf stored with handle touching food product.
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.
Store scoop in a way mentioned above.
- Critical: Hands washed, good hygienic practices (observed).
Observed evidence of dumping in bar hand sink.
Employees shall maintain a high degree of personal cleanliness and conform to good hygienic practices during all working periods in the food service establishment.
Hand sinks are to be used for hand washing only. Dump products in appropriate dump sinks. Corrected by education.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed torn door gaskets at the meat cooler and the bar cooler.
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.
Repair torn door gaskets.
- Critical: Sanitizing concentration
Observed insufficient (<10 ppm) in sanitizer bucket by waitress station.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. for one minute.
Bucket was remade to be 200 ppm. Routinely change out sanitizer buckets and use test strips to check concentrations.
- Non-food contact surfaces clean
Observed the following non food contact surfaces soiled:1)walk in cooler shelving, 2)soda tower, 3)customer buffet line area
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.
Clean areas and maintain clean.
- Single service items properly stored, handled, dispensed
Observed red plates stored by grill area not protected from contamination.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
Provide means to protect food contact surfaces from dust, pests, debris , or other contamination.
- Floors properly constructed, clean, drained
Observed: 1) corner outside of walk in cooler needs base plate, 2) kitchen floor in disrepair, 3) Soiled flooring under bar area.
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 constructed of smooth, easily cleanable, durable material. Floors, floor coverings, mats, and duckboard shall be maintained clean.
1)repair corner area outside of walk in. 2)Repair floor in kitchen to be smooth and easily cleanable. 3) clean floor under bar.
- Walls, ceilings, and attached equipment, properly constructed, clean
Observed peeling wall around prep cooler and wok storage by grill area.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
Repair walls in that area to be smooth and easily cleanable.
- Lighting provided as required. Fixtures shielded
Observed cracked light shield above prep area in kitchen.
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.
Repair light shield.
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4/27/2012 | Routine | 82 |
HACCP: Discussed using or discarding refrigerated, potentially hazardous items after the 7 day discard date. Cream product found in cooler held past the 7 days. Item was discarded. Informed manager that if seen in future inspections, this will be a violation. Also discussed providing garbage can for hand sink near dry storage room.
Provided date marking HACCP TIB
Frozen foods were frozen
Quat used as sanitizer, buckets- 100 ppm.
Cl used at dish washer and bar dishwasher- 200 ppm
- Original container, properly labeled, consumer advisory
Observed various containers (sauces, sugars, etc.) in facility not labeled with what contents are in it.
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.
Label all food items not stored in its original container to be easily identifiable.
- Critical: Potential for cross-contamination
storage practices
- Critical: Hands washed, good hygienic practices (observed).
Observed employee moving from one task to another and handing raw product bowl without changing from their single use gloves.
Employees shall maintain a high degree of personal cleanliness and conform to good hygienic practices during all working periods in the food service establishment.
Single use gloves are to be changed when one task is completed or when gloves become contaminated. Hands are to be washed prior to putting on a new pair of gloves. Violation was corrected during inspection, employee washed hands and put new gloves on.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed torn door gaskets and broken cooler handles at the following areas: M3 cooler, cook area prep cooler, bar cooler, and Roberta counter top oven.
Non food contact surfaces shall be maintained in good repair.
Replace/repair torn door gaskets and broken handles and maintain in good repair.
- Single service items properly stored, handled, dispensed
Observed red customer bowls stored with food contact surface exposed on cook area countertop.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
Invert customer bowls so the food contact surface is protects from contamination.
- Floors properly constructed, clean, drained
Observed floor in disrepair throughout kitchen, missing cove base under soda bag tower, and missing grout at wall/floor junction corner outside of walk in cooler door.
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 constructed of smooth, easily cleanable, durable material.
Repair floor and provide cove base and regrout work where necessary.
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1/20/2012 | Routine | 87 |
.This is an inspection due to a call received by the health department regarding a FBI complaint. The complainant reported eating chicken with tortilla from this establishment and observed the following symptoms: abdominal cramping, nausea, vomiting, and diarrhea. Left overs from the product were consumed by another individual and similar symptoms were seen.
A sanitarian from this Department responded to this establishment for a complaint inspection. Dan, the manager was interviewed by the sanitarian. The process of how chicken is brought in to when it was served to the customer was examined. Several violations pertinent to this complaint were observed and are documented on the following page.
Chicken comes in precut and frozen, with two orders weekly. It is stored in the walk in cooler. It comes in plastic bags and is manually put in large plastic containers in the walk in cooler. From there, it is transported to the prep coolers or ice bin service line as needed. At the service line, customers choose their desired raw product and is put in a small plastic bowl. This bowl is then taken by grill employee and is cooked, then mixed with the other ingredients the customer chose. The finished product is brought to the customers table for consumption. There is no temperatures taken during this process. The manager stated that it is kept on for a designated amount of time in order to cook the ingredients fully. It was discussed that employees should be made aware that poultry requires more times to cook in order to maintain the correct internal temperature of 165 degrees then other products such as calamari and beef. It was also discussed that the sanitarian recommended having designated utensils for dealing with raw product and one for the finish product. It was observed that the same utensil is used for the whole process.
Any situation where cross contamination is possible must be addressed. Additional re enforcement and training shall be given to employees regarding segregating raw product and ready to eat items. Hands must be washed after any situation that can contaminate them. There should be more separation from raw items and salad dressings at the customer ice bin. Raw chicken pieces were seen scattered on the counter top from when customers use the tongs to put them in their bowls. It was discussed that further means of separating the raw items to the ready to eat should be inplimented. Informed manager that if seen in future routine inspections, they will be critical violations.
Complaint closed.
- Critical: Cross-contamination, equipment, personnel, storage
Observed employee cutting raw sausage on red cutting board, which was stored on top of green cutting board, which was used for vegetables.
Ready to eat food must be protected from cross contamination from raw items. Re inforce segregating ready to eat items from food that requires additional cooking.
- Critical: Potential for cross-contamination
storage practices
- Critical: Hands washed, good hygienic practices (observed).
Observed dish washer load soiled dishes and untensils, then unload clean dishes and utensils without washing hands and employee with single use gloves restock raw chicken at ice bin, then continue to additional tasks without taking off gloves and washing hands.
Employees must conform to proper hygienic practices in the work place. Single use gloves are for one task, then to be discarded and hands washed before doing additional tasks. Employees also must wash hands when hands become contaminated.
- Wiping cloths clean, used properly, stored
Observed wet wiping clothes not stored in sanitizer bucket between uses.
Store wiping clothes in sanitizer bucket when not in use.
- Floors properly constructed, clean, drained
Oberved raw chicken on floor on walk in cooler.
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12/28/2011 | Complaint Investigation | |
HACCP: Discussed the importance of properly ensuring foods have been received in adequate condition and quickly storing those foods that require being frozen as well as those that need to be refrigerated in order to minimize any chance that the temperature may fluctuate or cause the product to reach the temperature danger zone.
Frozen foods are frozen.
Chlorine bleach is used at the bar 3 compartment sink and at the dish wash machine. The rest of the sanitizing is done utilizing quaternary ammonium sanitizer.
- Potentially hazardous foods properly thawed
Chicken being thawed in the prep sink was not completely submerged as required for proper thawing, thereby, some food product was not being thawed evenly.
Corrected
- Food protection during storage, prepartion, display, service, transportation
Carrots were found stored on the floor of the prep kitchen during the inspection.
Corrected
- In-use food dispensing utensils properly stored.
Scoop in the dry rice was found with the handle touching the food product.
Corrected
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employees were observed moving from one task to another with their gloves on.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The hand wash sinks throughout the facility are not completely sealed to the wall. 2) The seal of the Cadco warmer is torn. 3) Various coolers have broken handles.
1) Seal, caulk or otherwise repair the sinks. 2 and 3) Repair or replace the handles and seals with smooth, easily cleanable, non absorbent material.
1) Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash. 2 and 3) Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food. 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.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The dish wash machine interior and exterior are heavily soiled.
Clean the dish wash machine thoroughly and routinely.
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. Dish washing machines shall be thoroughly cleaned at least once a day or more often when necessary in order to be maintained in a satisfactory operating condition.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled at the time of inspection: 1) running dipper well, 2) black soda gun holster at the bar, 3) shelving in the walk in cooler, 4) interior of M3 cooler, 5) Interior of ice cream cooler.
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.
- Non-food contact surfaces clean
The following non food contact surfaces were soiled at the time of inspection: 1)exterior handles of the turbo air cooler, 2) handles of the walk in cooler, 3) shelving storing plates under the cooking area, 4) tracks of the ice sliding door.
Clean and sanitize 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
Cups at the bar and dishes in the dish washing area were being stacked prior to allowing complete air drying.
Educated on the importance that air drying is required to ensure additional contact time is allowed for the sanitizer to completely function at destroying pathogens and to allow for proper air drying of equipment.
All equipment, tableware and utensils shall be air-dried. Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Single service items properly stored, handled, dispensed
Single service to go containers were found with the food contact surfaces exposed.
Corrected
- Critical: Hand washing sinks installed, located, accessible
The hand wash sink in the cooking area had food products and ramekin in the basin of the sink.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sinks in the facility were soiled. The soap dispensers in the facility were soiled.
Clean and sanitize all hand wash sinks and associated equipment routinely.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floors in the facility are in disrepair and also soiled, especially under equipment. The floor sinks/drains are heavily soiled.
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 constructed of smooth, easily cleanable, durable material and maintained in good repair and cleaned routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the walk in cooler are soiled. The walls under the dish wash machine and under the sinks are heavily soiled.
Clean all walls routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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12/19/2011 | Routine | 74 |
HACCP = cross-contamination prevention
cl- bleach sanitizer at dish machine = 100ppm
quat sanitizer in buckets = 100ppm
- Critical: Cross-contamination, equipment, personnel, storage
A package of raw pork sausage was being stored over a ready-to-eat tub of ice cream in the Turbo Air freezer. 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. The raw pork sausage has been relocated to be below/beside the tub of ice cream instead of above.
- Food protection during storage, prepartion, display, service, transportation
The bowls of peanuts and dry noodles at the buffet area are in an open bowl and not protected from contamination. Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Cover these bowls or protect the food items in some form.
- In-use food dispensing utensils properly stored.
A spoon was being stored in a quat sanitizer solution between uses at the grill area. 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. The utensil will no longer be stored in sanitizer between uses.
- Critical: Hands washed, good hygienic practices (observed).
Several employees were seen washing their hands properly and then turning the faucet of the hand sink off with their bare, clean hands. Food service employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a hand-washing sink or the handle of a restroom door. Employees were corrected through education.
- Food contact surfaces designed, constructed, maintained, installed, located.
The storage racks in the walk-in cooler are worn and beginning to rust in several areas. 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. Repair/resurface/replace the racks so they meet these requirements.
- Wiping cloths clean, used properly, stored
A wet wiping cloth was found on the cutting board of the prep cooler near the grill. Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store the cloth in a sanitizer solution between uses.
- Food contact surfaces of equipment and utensils clean
The racks in the walk-in cooler are soiled in several areas. 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. Clean these areas.
- Plumbing installed and maintained
1) The faucet for the hand sink in the waitress area near the bar is leaking when the water is turned on. 2) The end of the faucet at the three-compartment sink at the bar has a leak at the end of the neck. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair these leaks.
- Floors properly constructed, clean, drained
The floor throughout the preparation areas and the kitchen is heavily worn and no longer smooth and easily cleanable. 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 constructed of smooth, easily cleanable, durable material. Repair/resurface/replace these floor surfaces.
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5/18/2011 | Routine | 81 |
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