See attached file
- Original container, properly labeled, consumer advisory
See attached file
- Non-food contact surfaces designed, constructed, maintained, installed, located.
See attached file
- Food contact surfaces of equipment and utensils clean
See attached file
- Storage/handling of clean equipment, utensils
See attached file
- Walls, ceilings, and attached equipment, properly constructed, clean
See attached file
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12/18/2015 | Routine | 94 |
HACCP: Handwashing
Cl- and heat sanitizer is used in the dish machine
Frozen foods were stored frozen
- Food protection during storage, prepartion, display, service, transportation
Loaves of open bread were observed stored directly next to the handwashing sink in the kitchen without any splash guard or preventative measure taken to ensure splash from hand washing does not fall on bread. Corrected: bread moved.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Wood shelving in dry storage room is not sealed or painted. Seal or paint wood.
- Thermometers, gauges, test kits provided
Temperature gauge on dish machine does not function. Repair temperature gauge.
Machine or water line mounted numerically scaled indicating thermometers accurate to +/- 3 degrees F. shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold.
- Storage/handling of clean equipment, utensils
Clean plates, bowls, and cream dispensers are stored throughout establishment (in kitchen on prep counter/at waitress station next to soup) with food contact surface facing up. All clean dishware should be stored protected from the potential for contamination by being inverted.
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8/28/2015 | Routine | 95 |
HACCP: Food Handler Training. Establishment unable to provide proof of Food Handler training for all staff on duty. Provide proof at next routine inspection. Provided Food Handler training handout.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
Note: RFS for Food Borne Illness was also addressed during routine inspection. Complainant stated that they ate at Grecian Gardens on 4/10/2015 and felt ill afterwards. Complainant had consumed a "veggie omelette with peppers, onions, mushroom, feta cheese and rye toast." Complainant later stated that a grandchild had also felt ill after eating pancakes at the same establishment. Addressed complaint with owner Jim Chronis who stated that he had not received any customer complaints of illness in the past two weeks. Mr. Chronis further stated that no employees had been sick at work, called in sick to work, or went home early from work due to sickness during the last two weeks. Temperatures of eggs, peppers, onions, mushrooms, feta cheese, and pancake batter were taken and recorded as being 41 degrees F or less. Pancake batter is made daily and stored at 41 degrees F or less at all times until pancakes are prepared. Pancakes and waffles are made to order. Omelettes are made to order. Proper handwashing procedures were observed during inspection. Recommend complaint be closed.
- Food protection during storage, prepartion, display, service, transportation
Various opened bags of breads are stored directly next to hand sink in kitchen with no splash guard separating. Paper towels for hand drying are located over the bags of bread, resulting in splash from hands providing the potential for contamination. Corrected by moving bread to a location that protects the food from splash.
Food not subject to further washing or cooking before being served shall be protected from further contamination.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Wood shelving in dry storage room is not sealed or painted. Seal wood to provide smooth, easily cleanable, nonabsorbent surface.
- Non-food contact surfaces clean
Exterior of Victory glass coolers are soiled. Clean and sanitize exterior of coolers. Exterior of microwaves in kitchen are soiled. Clean and sanitize exterior of microwaves.
- Storage/handling of clean equipment, utensils
1) Plates and bowls are stored with the food contact surface exposed on the table in the kitchen. 2) Plates and bowls for soup are stored at the waitress station with the food contact surface exposed. 3) Loose silverware is stored in a basket, uncovered, at the bar. Utensils shall be stored covered or inverted. Cleaned and sanitized utensils equipment shall be stored with the food contact surface protected. Correct by storing all clean plates, bowls, and cups inverted. Store silverware in a covered container or pre-wrap.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards in walk in cooler are soiled. 2) Vents in restrooms are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/17/2015 | Routine | 94 |
HACCP: Provided hand washing haccp sheet and discussed it
Sanitizer used is Chlorine
All frozen food was frozen
- Original container, properly labeled, consumer advisory
Observed chili, rice and roast beef in the walk in cooler not properly labled with the date and TIME of cooling on them.
Provide a date and time for all cooling products.
Label all cooling potentially hazardous food with the date and time of preparation to properly monitor cooling time and temperature requirements are met.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Observed various items in the walk in cooler, such as cooked rice, chili, cole slaw, cooled potato slices, roast beef and pea salad not baring a used by date on them. 2) Large roast in the walk in cooler not labeled with a time was at 148 degrees F. Recommended cutting the toast into quarters in order for them to cool quicker.
Provide a use by date on all items kept more then 24 hours. Provided date marking haccp and also a cooling haccp sheet.
Cool large volumes of potentially hazardous foods rapidly, utilizing such methods as limiting the depth of the food to 4 inches or less, agitation, quick chilling or water circulation external to the food container.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Observed card board lining the top shelf in the walk in cooler where the dressing and cole slaw are kept. 2) Observed fabric towels used to line the wooden counter in front of the fryer. 1) do not use card board to line shelving. 2) Discussed with the owner about the towels he said they do not lay the chicken on the towel and it is only to "catch drippings/grease when the chicken is removed from the fryer". Food contact surfaces must be smooth, easily cleanable and non-obsorbant. Recommend using a pan to catch the drippings or allow the chicken to stay in the fry basket for a extra 30 seconds to drip off any excess grease in to the fryer.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed the wood shelving in both the dry storage area in the back room and the shelving in the liquor room not sealed and exposed wood.
Seal the shelving so it is non-obsorbant.
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.
- Wiping cloths clean, used properly, stored
Upon arrival observed a wet wiping cloth not being stored in the wiping cloth bucket.
Corrected by the employee placing the wiping cloth in the sanitizer bucket.
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
The following non-food contact surfaces were soiled: door tracks of the cabinets across from the cooking equipment, underside of the pots and pans on the rack between the walk in freezer and cooler, also the wire rack the pots and pans are on(bottom rack) and the shelving were the coffee grounds are kept in the front bar area.
Clean and maintain clean all non-food contact surfaces.
- Floors properly constructed, clean, drained
The following locations of the floor is soiled: In the liquor storage room near the soda racks (syrup and caps), under cooking equipment in the kitchen and under the dish machine in the kitchen.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1)The wall behind the cooking equipment on the cook line is soiled. 2) The hood baffles and hood is soiled.
Clean and maintain clean walls, ceilings and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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12/3/2014 | Routine | 87 |
HACCP: Discussed hand washing and bare hand contact. Provided hand washing haccp sheet
Sanitizer used is Chlorine
All frozen food was frozen.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
In the walk in cooler, the shelving has chipping and peeling paint.
Resurface the shelving so that it is smooth, easily cleanable and free of chipping or peeling paint.
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.
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8/20/2014 | Routine | 94 |
HACCP- Discussed temperatures of potentially hazardous foods and provided HACCP Bulletin.
- Food protection during storage, prepartion, display, service, transportation
1- Coffee filters stored not protected filled with coffee. 2- Bread stored unprotected directly near handsink and receives splash from sink. Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Protect foods at all times by covering properly and not storing too close to wastewater sinks.
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on counter 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. Store cloths properly.
- Food contact surfaces of equipment and utensils clean
The walk-in freezer shelving, freezer below handsink on line, and 3 door cooler are soiled. Maintain food-contact surfaces clean. Clean items.
- Single service articles not re-used
Several cottage cheese containers are being reused throughout facility. Reuse of single-service articles are prohibited. Provide food-grade containers for food-contact surfaces.
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4/17/2014 | Routine | 93 |
HACCP: Discussed maintaining hand sinks for hand washing only.
Cl- sanitizer is used in the 3 compartment sink as well as the Dish Machine. Dish Machine is also a high temp sanitizer.
Frozen foods are stored frozen.
Note: As per last routine inspection, a thermometer has been added to the Orange Juice machine and the employee restroom sink has been sealed to the wall.
- Original container, properly labeled, consumer advisory
1. 2 large rolling white plastic containers of dry, white substance (various flours) are not labeled with contents. Corrected by labeling both plastic bins. 2. Homemade coleslaw in walk-in cooler is not labeled with the date and time of preparation. Correct by labeling coleslaw with date and time of preparation to ensure it is reaching proper temperatures in the allowable amount of time.
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 cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
1. Opened bags of sliced breads and buns are stored directly next to the hand washing sink near the salad prep area with no splash guard. Paper towels for hand drying are stored directly over the bags of bread and buns, allowing wet hands to drip on them when reaching for a towel. Corrected by moving bread to a location that does not provide the potential for contamination. 2. Personal items, such as keys and money are being stored on steel shelves next to clean dishes on cook line. Correct by keeping all personal items stored in a location that does not provide the potential for contamination of food and food contact surfaces.
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.
Metal shelves in walk-in cooler are rusting in multiple locations. Repair by sealing to provide a smooth, nonabsorbent, easily cleanable surface or by replacing rusted shelves.
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 outsides of both Panasonic microwaves in kitchen have soil build up. Clean and sanitize all non-food contact surfaces as often as necessary to maintain clean.
- Critical: Hand washing sinks installed, located, accessible
Hand washing sink closest to salad prep cooler on cook line was not accessible for effective handwashing due to a used drink with no lid being stored in it. Corrected by removing drink from sink and washing sink to provide a clean space for hand washing.
Lavatories shall be accessible to employees at all times.
- Walls, ceilings, and attached equipment, properly constructed, clean
Various vents and ceiling attachments throughout establishment are dusty (including vents above dish machine and vents near bar stools). Clean as often as necessary to maintain clean.
- Lighting provided as required. Fixtures shielded
Light bulb in dry storage room does not have a shield. Correct by replacing shield.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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12/19/2013 | Routine | 89 |
RFS# This is a follow up investigation from a food history of an FBI complaint. Complaint is unfounded. Went through baked chicken cooking procedures with owner, and all coolers are working fine and < 41 degrees. Baked chicken is only served on Sunday's and prepared that day and hot held above 135 degrees F. Facility seems to have satisfactory sanitation upon inspection.
No violation noted during this evaluation. | 9/27/2013 | Complaint Investigation | |
HACCP- Discussed leaving lids down on the line cooler during lunch to minimize the raise in temperature and maintain foods below 41 degrees F.
Also discussed concentration of sanitizer in wipe cloth buckets to be 100-200ppm.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several foods are not datemarked. 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. Datemark foods correctly.
- Thermometers provided and conspicuously placed
No thermometer is present in the orange juice machine. 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.
Utensils in the drawer of the prep table near the walkin are facing several directions. All utensils stored in drawers shall be facing the same direction as to minimize hand-contact with food-contact surfaces. Store utensils properly facing the same direction with handle extended toward employee.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The shelving in the dry storage are is constructed of bare wood. 2) The employee restroom sink is not completely attached to the wall. All non-food contact surfaces shall be smooth, easily cleanable, and non-absorbent. Paint or seal wood and use caulk or other means to seal the sink to the wall.
- Single service items properly stored, handled, dispensed
Box of paper cups is stored on the floor in the dry storage area. Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Elevate single-service articles to prevent potential contamination.
- Single service articles not re-used
Several cottage cheese and sour cream containers are being reused throughout facility with other food items stored in them. Reuse of single-service articles is prohibited. Provide food-grade containers for storing food.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk-in freezer are soiled with dust. Maintain all walls,ceilings and attached equipment clean. Clean fans.
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8/1/2013 | Routine | 88 |
All frozen foods are frozen.
HACCP- Discussed the storage of Raid and other pesticides below and physically separate from other chemicals and food or food contact surfaces.
Also, recommended some of cooks or owner get cerified in food safety, as only servers are currently certified.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Beef tips stored in the cooler in a deep pan at 105 degrees F. 2) Foods on the cook line were found at 57 degrees F. Cool large volumes of potentially hazardous foods rapidly, utilizing such methods as limiting the depth of the food to 4 inches or less, agitation, quick chilling or water circulation external to the food container. Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Keep lids of coolers closed during lunch as to not raise the temperature of the food above 41 degrees F. Use an approved cooling method for cooing food. Note: Corrected
- Critical: Cross-contamination, equipment, personnel, storage
Line cook observed cracking open raw eggs, rubbing hand on apron, and then going back to cooking and touching cheese without proper handwashing. 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. Wash hands after touching raw, potentially hazardous food and before touching ready-to-eat foods. Corrected
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1) Boxes of food are stored on the freezer floor. 2) Coffee filters prepared with coffee in them without the top one being covered. Protect foods from potential contamination at all times. Elevate foods by at least 6" and protect foods by covering them.
- Foods handled with minimal manual contact
1) Ice scoop handle for server soda machine laying in the ice. 2) Utensils in drawer near Victory cooler are not facing the same direction. Protect food and food-contact surfaces at all times from potential contamination. 1- Extend handles up for dispensing utensils to avoid hand-contact with ice. 2- Store all utensils facing the same direction to avoid touching the food-contact surfaces of them when reaching for one.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Soiled cardboard box used as absorbency in cabinet near garbage can on server line. Only non-absorbent material should be used for food and non-food contact surfaces. Remove cardboard to provide a non-absorbent surface.
- Food contact surfaces of equipment and utensils clean
The ice cream cooler, and the interiors and gaskets of the line cooler holding ham and chicken, and the reach-in freezer across from it are soiled. Food-contact surfaces shall be maintained clean. Clean coolers.
- Single service items properly stored, handled, dispensed
1) Box of papertowels are stored on the floor in the dry storage area. 2) Souflle cups are stored with their food-contact surfaces facing up above the server salad cooler. 3) Papertowels stored under the sinks in both the mens and womens restrooms. Protect single-service articles at all times. 1- All single-service articles must be elevated at least 6" above the floor to prevent potential contamination. 2) Invert food-contact surfaces to protect from potential contamination. 3- Do not store single service articles beneath wastewater lines.
- Single service articles not re-used
Several sour cream containers are reused to hold other food product throughout the facility. Reuse of single service articles is prohibited. Provide food-grade containers to hold foods in.
- Plumbing installed and maintained
The bar sink has a leak. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair leak.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fans in the walkin are extremely dusty. Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Clean fans.
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4/4/2013 | Routine | 79 |
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