GC:
Frozen foods frozen
Sanitizer: 200 ppm (cl-)
HACCP: Education on date marking all items pulled from the freezer on the date the item was pulled. Date marking handout
Discussed the shelving in dry storage. The shelves have exposed wood and peeling tile. Will need repaired or replaced.
Discussed the missing floor time in dry storage. Will need repaired or replaced.
Discussed the torn door gasket on the walk-in cooler. Will need repaired or replaced
Discussed having thermometers in visble places
- Original container, properly labeled, consumer advisory
1.) Salt in a bowl without a label was found on the first shelf above the prep cooler on the cook line
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1.) A precooked roast was found stored in the walk-in cooler without a date or label
- Food protection during storage, prepartion, display, service, transportation
1.) Pizza flour in a brown bag was found stored on the floor in dry storage
- In-use food dispensing utensils properly stored.
A bowl was found in the corn meal in dry storage being used as a scoop. The bowl did not have a handle and was completely emerged in 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.
Correct by providing scoops with handles in all food products and storing with the handle extending out of the product
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1.) the fridgeair freezer in the dry storage room next to the oven is heavily built up with ice on all shelves
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled... 1.) the grill on the cook line including the shelving below the grill
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled... 1.) the floor fan beside the handsink
- Plumbing installed and maintained
The three compartment sink in the kitchen is leaking from the center of the faucet
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Correct by repairing all leaks
- Floors properly constructed, clean, drained
1.) The floor below the oven in dry storage is heavily soiled
- Walls, ceilings, and attached equipment, properly constructed, clean
1.) The wall behind the handsink in the kitchen is soiled
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12/8/2015 | Routine | 84 |
HACCP: Discussed Storage of Personal Items (Keep away from food or food related product) and Hand washing sinks are for hand washing only, No Dumping.
Hot foods hot, Cold foods cold, frozen foods frozen.
Sanitizer: Cl- 100ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Ham and turkey in walk in cooler and Chocolate milk and milk in true glass door cooler were found without date marking. -Corrected by marking 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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal on Frigidaire freezer in back storage room was found to be damaged. Repair.
- Food contact surfaces of equipment and utensils clean
Top of Ovens, wood shelf about cook line, and shelf above serving window were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Handles on Whirlpool freezer and top of Frigidaire cooler in back storage room, both Frigidaire freezer handles and exterior in side storage room, and handles on Everest prep cooler on cook line were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Floors properly constructed, clean, drained
Tiles missing throughout kitchen and in side storage areas. Repair/Replace.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls throughout kitchen and fan above hand sink were found to be heavily soiled. Clean on a routine basis, maintain clean.
- Lighting provided as required. Fixtures shielded
Light by mop sink is not functioning. Repair.
- Critical: Toxic items properly stored
Spray bottle of cleaning chemical was found on lower shelf of server area intermingled with food product. -Corrected by moving and education.
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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8/7/2015 | Routine | 83 |
HACCP: Discussed and provided information on Date Marking.
Hot foods hot, cold foods cold, frozen foods frozen.
- Food protection during storage, prepartion, display, service, transportation
Bag of onions and 3 cases of raw chicken observed on floor of 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
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal on Frigidaire cooler damaged, soiled. Repair.
- Non-food contact surfaces clean
Microwave handle, all freezer handles, line cooler handle were found to be soiled. Clean and sanitize on a routine basis to ensure proper food protection.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls throughout kitchen, Hood exterior and interior, and fan above hand sink were found to be heavily soiled. Clean on a routine basis.
- Lighting provided as required. Fixtures shielded
Light shield missing in kitchen located by fryers. No shielded bulb in Walk in cooler.
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2/12/2015 | Routine | 94 |
HACCP: Discussed proper storage of foods in the walk in cooler. Ensure that deliveries are properly stored and inspected immediately after delivery.
Frozen foods are frozen.
Quats is used at the bar area, chlorine bleach is used for the sanitizing buckets and three compartment sink.
The installation of the flooring in the walk in cooler was in the process of being completed.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
There is excess ice build up in the Frigidaire freezer in the dry storage room.
Routinely defrost the freezers to ensure that they are functioning properly and so that the doors properly close.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) seals and interior seals of the prep cooler, 2) the mandolin on the wall is soiled, 3) the pizza ovens are soiled.
Clean and sanitize all food contact surfaces routinely.
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 following non food contact surfaces are soiled: 1) exterior of both toaster ovens in the kitchen, 2) sides of the fryers, 3) drawers in the kitchen, 4) top of the Frigidaire freezer in the small room to the walk in, 5)
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the walk in cooler are soiled. The walls in the dry storage room are soiled. The walls in the pizza oven room are soiled. The fan cover in the walk in cooler is soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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 and maintained clean.
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11/25/2014 | Routine | 95 |
HACCP: Discussed boil order procedures.
Quats is used at the bar area, chlorine bleach is used for the sanitizing buckets and three compartment sink.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Bins/tubs of baking supplies in the dry storage room are not labeled with the contents.
Provide proper labeling of all foods not stored in their original containre.
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.
- Foods handled with minimal manual contact
A bowl is being used to dispense flour in the dry storage room and a bowl is also being used to dispense cooked/cooled ground beef in the walk in cooler.
Provide a scoop with a handle or other suitable utensil.
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cardboard box is being reused to store foods (ham and cheese) in the walk in cooler.
Provide plastic or other container that is smooth, easily cleanable and non absorbent for the storage of foods.
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) There is excess ice build up in the Frigidaire freezers, Whirlpool freezers in the dry storage and walk in hallway. 2) The
Routinely defrost the freezers to ensure that they are functioning properly and so that the doors properly close.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) shelving in the walk in cooler, 2) griddle, 3) sides and backside of fryers.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day. 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) spice shelving, 2) drawer by oven, 3)exterior of the Whirlpool and Kenmore freezers, 4) spice storage shelving, 5) shelving under hand wash sink with colander.
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.
- Plumbing installed and maintained
1) There is a leak from the faucet at the bar hand wash sink. 2) The prep cooler in the kitchen is discharging water to the floor.
Repair all leaks and ensure proper tubing is installed.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
- Floors properly constructed, clean, drained
The floors in the walk in cooler are in disrepair. The floors under the grill and griddle are heavily soiled.
Repair all floors and clean routinely.
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 and maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The exhaust fan above the hand wash sink in the kitchen is soiled. The fan covers in the walk in cooler are soiled. The walls in the walk in hallway and the kitchen walk through area are soiled.
Clean all walls and attached equipment routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/18/2014 | Routine | 88 |
HACCP: Discussed proper date marking of all foods. Provided HACCP bulletin.
Frozen foods are frozen.
Quats and chlorine are teh sanitizers used in the establishment.
The pest control operator is Harris Pest Control.
Payment received $3 for chlorine test strips.
- Critical: Foods properly cooled
Ham, milk and other ready to eat potentially hazardous foods in the prep cooler and walk in cooler were not dated with the date of preparation/opening or discard.
Discussed proper date marking and labeling of all foods. Provided HACCP bulletin.
Foods in containers or packages that do not bear a date or day shall be discarded.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) There is excess ice build up in many of the Frigidaire freezers. 2) A cardboard box is being used to store items in the 4 door bar cooler and potatoes in the basement chest freezer. 3) Shelving in 4 door cooler is chipping/rusting.
Regularly defrost freezers to ensure that they are maintained in proper condition. Replace the cardboard boxes with plastic or other metal containers that are smooth, easily cleanable and nonabsorbent.
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.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dish washing methods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The sinks in the restrooms are not sealed to the wall. The ice scoop holder is in disrepair in the basement.
Seal or caulk the sinks to the wall. Replace the ice holder.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
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 following food contact surfaces are soiled: 1) griddle, 2)shelving in walk in cooler, 3) ice baffle of the basement ice machine, 4) shelving in basement walk in cooler, 5) meat slicer is soiled.
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) exterior of Frigidaire freezers outside walk in cooler upstairs, 2) exterior of chest freezers in basement, 3) exterior seals and tracks of the prep cooler 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.
- Floors properly constructed, clean, drained
The floors in the basement are soiled. The floors in the walk in cooler are soiled. The floors in the side storage room are soiled. The floors
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 walls in basement and kitchen walk in cooler soiled. The baffles above the stove are soiled.
Clean all areas routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Light shields are not present in the lighting in the room by the walk in cooler. A light shield is not present in the bulb in the walk in cooler.
Provide light shields to all lighting fixtures.
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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3/25/2014 | Routine | 86 |
HACCP: Discussed effective and proper use of 3 compartment sink for dish washing, rinsing, and sanitizing. Ensure that all dishes and utensils are submerged for a minimum of 60 seconds in at least 50ppm and no more than 200ppm chlorine sanitizer before being air dried.
cl- sanitizer is used in the 3 compartment sink in the kitchen and quats sanitizer is used in the 3 bay sink behind the bar.
Frozen foods were frozen.
Note: Restaurant side is open Tuesday-Sunday from 6am-1pm. Bar side is open 11am-9pm Monday-Sunday. One kitchen serves both the restaurant and bar.
- Critical: Foods properly cooled
1. Steel pan of baked potatoes in walk-in cooler is not dated with the day of preparation. 2. Opened packages of Parkview hot dogs are not labeled with the date that they were opened. 3. Blocks of cheese stored out of original packages in walk-in cooler are not labeled with the date they were opened. 4. Sliced ham and deli meats stored in plastic wrap in prep cooler in kitchen are not labeled with the date they were taken out of original packages. 5. The following items were correctly labeled with a name and date of preparation, but have been held past 7 days: boiled eggs (11-15), sauerkraut (11-21), mashed potatoes (11-21), nacho cheese sauce (11-16), and roast beef (11-19). Correct by discarding the aforementioned items.
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.
- Food protection during storage, prepartion, display, service, transportation
1. Bag of potatoes stored directly on floor in walk-in cooler. 2. Bag of potatoes stored directly on floor in dry storage room. 3. Raw pork chops stored in box on floor of 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.
- In-use food dispensing utensils properly stored.
A bowl with no handle was stored with the hand contact surface touching the flour in a large plastic bin of flour in dry storage room. Replace bowl with a scoop that has a handle and store handle extended out of flour.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels available for hand drying in the women's restroom. Corrected by replacing paper towels in dispenser.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Walls, ceilings, and attached equipment, properly constructed, clean
1. Exhaust fan above hand sink in kitchen is soiled. 2. Hood and vent area above stoves/fryers is heavily soiled with grease. 3. Walls in kitchen, walk-in cooler, and dry storage room are soiled. 4. Ceiling and fan covers in walk-in cooler are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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12/2/2013 | Routine | 89 |
COMPLAINT #0359: HAIR RESTRAINTS
No violation noted during this evaluation. | 8/20/2013 | Complaint Investigation | |
HACCP: Discussed proper date marking of all ready-to-eat refrigerated potentially hazardous foods. Ensure that the date marking system is followed. Provided a Date Marking HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment for sanitizer buckets and three compartment sinks. Quats is the sanitizer used at the bar.
- Original container, properly labeled, consumer advisory
Cooling beef in the walk in cooler was found with no time marked on it.
Discussed proper cooling and labeling and providing cooling foods with the times and date it was prepared, as well as proper cooling to ensure that foods are properly cooled.
Label all cooling potentially hazardous food with the date and time of preparation.
- Foods handled with minimal manual contact
Bare hand contact was observed while pizzas and gyros were being prepared.
Discussed utilizing tongs, deli tissue or other appropriate serving utensils for all foods being served or prepared.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- In-use food dispensing utensils properly stored.
Scoop in the wait area was found with the handle in the ice.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
Various freezers in the establishment have excess ice. Various freezers have torn/broken seals causing the excess ice buildup.
Replace or repair the seals and routinely defrost the freezers.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of prep cooler, 2) stove top, 3)shelving in walk in cooler, 4) seals of the microwave, 5) black soda gun holster at the bar.
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 are soiled: 1) exterior of soda dispensing fountain, 2) sides of the stove, 3) under toasters, 4) exterior of toaster and microwave.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan covers in the walk in cooler is soiled. Walls in the hallway and in the kitchen are soiled. Walls in the walk in cooler are soiled. Baffles above stove are soiled. Exhaust fan above hand wash sink in kitchen soiled.
Clean all walls and attached equipment routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/9/2013 | Routine | 90 |
.OWNER STATED THEY ARE HOLDING OFF CLEANING FLOODED BASEMENT FOR INSURANCE COMPANY VISIT. FOOD IN TWO FREEZERS WITH STAINS OF FLOOD WATER INSIDE WERE DISCARDED. Cleaning instruction handed over.
No violation noted during this evaluation. | 4/23/2013 | Consultation | |
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