HACCP - Discussed and provided written information on temperatures.
Sanitizer - chlorine
Frozen foods were frozen.
- Critical: Sanitizing concentration
No sanitizer solution prepared in kitchen or at bar while food and drinks are being prepared. Provide sanitizer solution at 200ppm for sanitizing food contact surfaces. Worker provided sanitizer at 200ppm. Corrected.
- Wiping cloths clean, used properly, stored
Wet wiping cloths on counter at bar and food prep table in kitchen.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Provide sanitizer solution and place wet wiping cloths in container.
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10/20/2015 | Routine | 95 |
HACCP - Discussed and provided written information on food handler training.
Sanitizer - chlorine
Frozen pizzas were frozen.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Attached hose in mop sink.
A hose shall not be attached to a faucet unless a backflow prevention device is installed. Provide a backflow prevention device, detach hose when not in use or stored hose out of sink. Worker stored hose above sink. Corrected.
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6/12/2015 | Routine | 95 |
HACCP - Discussed and provided written information on temperature control of hot and cold foods.
Sanitizer - chlorine
- Critical: Wholesome, sound condition
Bottles of steak sauce, hot sauce and horseradich mustard with mold growth in True cooler.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption. Discard mold covered items. Worke discarded. Corrected.
- Original container, properly labeled, consumer advisory
Lunch meat in storage bags in True cooler not labeled.
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.
- Food protection during storage, prepartion, display, service, transportation
Bag of potatoes stored on floor in walk in cooler.
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. Remove bag from floor.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of True 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 gaskets.
- Food contact surfaces of equipment and utensils clean
Blade on industrial can opener soiled. Plastic diverter (urpper surface) in ice machine soiled. Upper interior surface of microwave oven soiled (kitchen). Shelving in 2 door True cooler soiled. Clean and sanitize food contact surfaces.
- Plumbing installed and maintained
Hot water valve on mopsink leaks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair valve to remove leak.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled with dust and oil buildup. Provide a routine cleaning.
Ceiling in walk in cooler in disrepair.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Resurface ceiling.
- Lighting provided as required. Fixtures shielded
No light shields on lights in walk in cooler.
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. Provide light shields.
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12/12/2014 | Routine | 86 |
HACCP: Discussed repairing/replacing the screens on doors and windows to ensure they are in good repair. Screens for windows, doors, skylights, transoms, intake and exhaust air ducts, and other openings to the outside shall be tight fitting and free of breaks.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
There was bologna and ham that was opened and stored in the True cooler that did not have a date on them.
Corrected
- In-use food dispensing utensils properly stored.
The ice scoop is stored on a soiled tray.
Clean and sanitize the tray.
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 walk in cooler is in disrepair. 2) Plastic food storage bins for taco items is in disrepair.
Repair/replace the shelving and containers to ensure it is 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 are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Paper towels are being used as storage liner for scoops, pizza cutters and popcorn scoops. 2) Cardboard boxes are being reused for the storage of equipment in the kitchen.
1) Remove paper towels and provide smooth, easily cleanable, non absorbent trays and clean and sanitize the trays routinely. 2) Provide smooth, easily cleanable non absorbent containers for the storage of equipment.
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.
- Food contact surfaces of equipment and utensils clean
The interior of the pizza oven is heavily soiled. The baffle of the ice machine is soiled. The interior of the True Cooler in the side bar room is soiled.
Clean and sanitize al food contact surfaces routinely.
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 popcorn machine table and shelving is soiled. The cambro food transport cart is soiled. The counter under the microwave is soiled. The cabinets with spices and chips are soiled.
Clean and sanitize 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
The drawers with serving utensils and measuring devices were found with utensils facing various directions.
Store items so that the handle is touched and not the food contact surfaces.
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.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Single service items properly stored, handled, dispensed
1) Styrofoam plates were found stored on the floor of the Auxiliary room. 2) Paper towels and dispenser towels were found stored on the floor in the middle closet (between restrooms) and the janitors closet.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
The floor under the hand wash sink/pizza oven is soiled. The floor under pallets in the walk in cooler are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers, walls, and ceiling in the walk in cooler are soiled.
Clean all areas routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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6/12/2014 | Routine | 84 |
HACCP: Discussed proper storage of personal foods in the various coolers/freezers. Ensure that they are stored in the lowest shelf of the units or in a separate container in the lowest shelf to prevent potential contamination.
Note: The 2nd Fridays are now Chicken and Fish Fry days. The establishment makes coleslaw and other foods that day. Thursdays are still taco Thursdays.
Chlorine bleach is the sanitizer used in the establishment.
Frozen foods are frozen.
- Critical: Wholesome, sound condition
A bag of moldy hamburger buns was found in the microwave by the stove.
Corrected
- Potentially hazardous foods properly thawed
Fish was found thawing on the tabletop in the kitchen.
Corrected
- Food protection during storage, prepartion, display, service, transportation
Bag of popcorn found stored on the floor in the back equipment/storage room.
Corrected
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Three compartment sink was set up incorrectly.
The 2nd and 3rd compartments were emptied and remade.
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.
- Food contact surfaces of equipment and utensils clean
1)The interior shelving of the True refrigerator in the kitchen is soiled. 2) The microwave above the ice machine is soiled. 3) The #10 can opener blade is soiled.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) The #10 can opener holder is soiled. 2) The shelving in the kitchen cabinets with bowls and plates is dusty/soiled. 3) Mobile food carts are soiled. 4) Fan covers/blades in the kitchen and bar area are dusty.
Clean and sanitize 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
Drawer with utensils next to the three compartment sink has utensils facing various directions.
Provide a storage container or other method to store utensils so they face the same direction.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Single service items properly stored, handled, dispensed
A box of styrofoam cups and roll of towels for the restrooms was found stored on the floor in the custodial closet.
Corrected
- Floors properly constructed, clean, drained
The floors at the bar under equipment are soiled. The floors in the walk in cooler are soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in cooler are soiled. The walls in thee walk in cooler are soiled. Clean all walls routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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10/11/2013 | Routine | 82 |
HACCP: Discussed proper storage of personal foods. Ensure that they are stored under and away from all other foods in the establishment to prevent potential contamination.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Note: Discussed cooling and reheating of foods. If this is to be done, the establishment will be moved to a high risk. If pre-cooked, potentially hazardous, pre-packaged foods (taco meat) are utilized and portions frozen, these must be labeled as such. If foods are cooked and cooled, the establishment will be made a high risk.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving for food storage in the walk in cooler is in disrepair. Shelving around hand wash sink in 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 cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of spice cabinet, 2) interior of the true freezer, 3) interior of true cooler, 4) black soda gun holster.
Clean and sanitize routinely.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) interior of the metal drawers in the middle island, 2) fans in the kitchen, 3) drawers by three compartment sink.
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
Drawers with mixers, spoons and other equipment was found with utensils facing various directions.
Store utensils in a manner that prevents contamination by storing with handles facing the same way or by providing drawer dividers.
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.
- Critical: Cross-connections, back-siphonage, back-flow prevented
There is no back flow prevention device present at the mop sink where the hose is attached.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1)No waste receptacle at the hand wash sink in the kitchen. 2) Hand wash sink in kitchen soiled.
Provide a small waste receptacle for under the mop sink for disposal of paper towels only. Clean hand wash sink routinely.
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.
- Critical: Outer openings protected from insects, rodent proof
1) The doors were found propped open at the time of inspection. 2) The kitchen screen door has a gap.
Both items were corrected by closing the outer doors.
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. Screens for windows, doors, skylights, transoms, intake and exhaust air ducts, and other openings to the outside shall be tight fitting and free of breaks. Screening material shall not be less than 16 meshes to the inch.
- Floors properly constructed, clean, drained
Floors in the walk in cooler are soiled. The floors behind equipment at the bar are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles above the stove are soiled. The fan covers in the walk in cooler are soiled.
Clean and sanitize routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/30/2013 | Routine | 81 |
HACCP: Discussed the reheating of foods in the establishment. They are not a high risk facility and reheating is not allowed. Discussed with the women's auxiliary that this process is not allowed to be done as the license is for a medium risk facility. Spoke with Bob, one of the Trustee's, and they do not want to move to a high risk. Discussed further with the women's auxiliary that no foods are allowed to be cooled or reheated at all. Any foods that are prepared would be allowed to be taken home, but not left here or cooled here. Should this be found at the next inspection, the risk would be changed to a high risk, and additional certified people would be required in the establishment. Only those foods that are "hermetically" sealed and previously cooked are to be reheated to 135F (such as canned foods or pre-cooked taco meat).
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Critical: Foods properly cooked and/or reheated
Roaster is being used to re-heat foods that were cooked two days ago. Foods were found to be at 77F.
Corrected
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Shelving storing "taco" items in the walk in cooler is tearing. 2) Cardboard boxes are being re-used as storage items in the walk in cooler.
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 of equipment and utensils clean
The following food contact surfaces were soiled: 1) Black shelving in the walk in cooler, 2) soda gun holster at bar, 3) seals and interior of true cooler.
Clean and sanitize routinely and maintain clean.
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 following non-food contact surfaces were soiled: 1) carts for food transport, 2) knife/utensil holders in drawers in kitchen and bar, 3) interior of lower cabinets in kitchen,
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 items properly stored, handled, dispensed
Forks were found facing various directions in the side table under the bulletin board. Styrofoam plates were found with food contact surfaces exposed.
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.
- Critical: Hand washing sinks installed, located, accessible
The hand sink in the kitchen was found with a fly swatter and a rag in the sink, as well as tubs stored in front of it, blocking proper hand washing.
Corrected
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling tiles above the pizza prep bar area are soiled. The ceiling and walls in the walk in cooler are soiled.
Clean all walls, ceilings and attached equipment routinely.
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7/12/2012 | Routine | 80 |
This is a complaint investigation RFS#12-0161 in regards to gnats, reuse of garbage bags and uncovered foods in the freezers. The facility is concerned about the food. The meat in regards to the foods for the Friday and Saturday nights are always bought fresh and daily for each event. The items are cooked accordingly. The Friday and Saturday is the men's club. They are stopping the Friday service due to lack of business, they have not had any complaints regarding the foods on Friday and Saturdays. I did speak with the trustee's and did an investigation. There were no gnat's present at the time of inspection. All entrances are properly protected and there were no soiled items. The foods were all stored properly. The garbage bags are emptied and thrown away daily, no items are reused. All foods an items in the various coolers are covered. The complaints were not valid. This request for service can be closed.
No violation noted during this evaluation. | 4/27/2012 | Complaint Investigation | |
HACCP: Discussed proper date marking or potentially hazardous, ready to eat refrigerated foods processed in an approved establishment. Provided HACCP bulletin.
Note: Discussed cooling and reheating of foods. Should any foods be cooked, cooled, and reheated, the facility will be changed to a high risk facility. All foods that require preparation on site must be prepared that day. As a risk 2 facility, it is ok to hold processed prepared foods that are potentially hazardous, in the facility, for no more than 7 days. If any processed foods are frozen (portioned out), the date the package was opened must be on the container as well as the date that the food was placed in the freezer AND the date the food was taken out of the freezer must also be noted, as the food date marking must not exceed 7 days total (not including freezing).
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Various foods were uncovered in the True Freezer and the True cooler in the kitchen.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Shelving in the walk in cooler is tearing. 2) Cardboard boxes are being used for storage of various food items in the walk in cooler.
1) Repair the shelving to ensure it is smooth and easily cleanable. 2) Provide storage that is 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 are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The interior of the microwave at the pizza prep room is soiled. The #10 can opener blade is soiled. The shelving in the walk in cooler is soiled.
Clean and sanitize all food contact surfaces routinely.
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 following non food contact surfaces are soiled: 1) under the middle island in the kitchen, 2) exterior of the cabinets in the kitchen, 3) shelving under the popcorn machine, 4) food carts in the walk in cooler.
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.
- Plumbing installed and maintained
The hand wash sink in the kitchen has a leak from the faucet.
Repair all fixtures and plumbing.
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
The hand wash sink in the kitchen is soiled.
Clean all hand wash sinks routinely and maintain clean.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floors under equipment in the side "pizza" room is soiled. The floors at the bar area under equipment is soiled. The floor in the side banquet room are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in cooler are soiled. The trellis above the bar area is dusty.
Clean all areas routinely and maintain clean.
Dustless methods in cleaning walls such as vacuum cleaning, wet cleaning, or the use of dust-arresting sweeping compounds with brooms shall be utilized.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/7/2012 | Routine | 84 |
Chlorine bleach is the sanitizer used in the facility.
HACCP: Discussed proper storage of potentially hazardous foods in coolers.
Frozen foods are frozen.
The pest control operator for the facility is American Pest Control.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
A common hand towel is being used at the bar for hand drying. The utensils are not properly washed, rinsed or sanitized and being "washed" in the utility sink.
Corrected by education.
Soiled utensils shall be properly washed, rinsed and sanitized in a three compartment sink in the proper manner. The use of a common hand towel is prohibited.
- Food contact surfaces of equipment and utensils clean
The potato slicer is heavily soiled. The interior of the true freezer is heavily soiled. The tracks of the true cooler at the bar area are soiled.
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 drawers in the island across from the stove are heavily soiled. The exterior of the fryers and ovens are heavily soiled.
Clean and sanitize 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
Utensils are stored haphazardly in various drawers in the kitchen.
Store all utensils such that the handles are the first reach item in order to prevent contamination of food contact surfaces.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Plumbing installed and maintained
The faucet of the three compartment sink is leaking.
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 of the walk in cooler are heavily soiled. The floors under the bar area are soiled.
Clean all floors routinely and maintain 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 clean and in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in cooler are soiled. The trellis above the pizza cooking room is soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
The lights in the walk in cooler do not have a shield or other covering.
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.
- Critical: Toxic items properly stored
Toxic items are intermingled with single service/ single use articles in the storage room.
Corrected , items moved .
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
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5/10/2011 | Routine | 82 |
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