HACCP - Discussed and provided written information on Date Marking.
Sanitizer - dish machine chlorine
- buckets, 3 bay sink - quats
Frozen foods were frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in glass door cooler near dishwasher.
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. Resurface or replace shelving.
- Non-food contact surfaces clean
Outer surfaces of small oven in sushi prep area heavily soiled. Clean and sanitize food contact surfaces.
- Plumbing installed and maintained
Drain leaks on handsink at sushi bar.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.Repair or replace plumbing.
- Floors properly constructed, clean, drained
Flooring behind cook area along baseboard heavily soiled. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled. Provide a routine cleaning.
- Critical: Toxic items properly stored
Can of Raid flying insecticide stored on shelf next to Reliance cleanser.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents. Worker moved insecticide to a separate location. Corrected.
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11/16/2015 | Routine | 89 |
HACCP - Discussed and provided written information on sushi.
Sanitizer - chlorine
Note - Ther will be a recheck fee assessed for all rechecks..
- Original container, properly labeled, consumer advisory
Frozen meats in 2 door freezer 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.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Open beverage stored above food preparation station.
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.
Rusted shelving in condiment cooler (glass door). Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on food preparation cooler in cooks area. Repair or replace gasket.
- Wiping cloths clean, used properly, stored
Wet wiping cloths on counter. Store wet wiping cloths in sanitizer solution when not in use.
- Food contact surfaces of equipment and utensils clean
Interior surface of oven soiled. Interior surface of microwave oven soiled. Clean and sanitize food contact
- Non-food contact surfaces clean
Soiled gasket on walk in cooler. Fan covers on fan in food prep/dishwash area heavily soiled. Clean and sanitize non food contact surfaces.
- Single service articles not re-used
Single use containers reused for other food items.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Backflow pevention device in disrepair and hose connected and in mop sink.
Devices to protect against backflow and backsiphonage shall be installed at all fixtures and equipment where an air gap of at least twice the diameter of the water inlet is not provided between the water outlet from the fixture and the fixture's flood-level rim. Remove hose and repair backflow prevention device. Recheck on or after 9/7/15.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceiling tile above 2 door freezer. Replace ceiling tile. Lage hole in wall in men's restroom. Repair hole.
- Critical: Toxic items properly stored
Cigarette lighter stored above food preparation area.
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. Worker stored toxic items in a separate location. Corrected.
- No Certified Manager Present
No certified manager present.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Provide certified manager within 30 days.
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8/24/2015 | Routine | 74 |
Sanitizer - buckets, dish machine - quats
- dish machine - heat
HACCP - Discussed and provided written information on food handler training.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed worker in dish wash area drinking from an open cup.
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.
Rusted shelving in 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. Resurface or replace shelving.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloths on counter by soup.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Worker placed wet wiping cloths in sanitizer bucket. Corrected.
- Storage/handling of clean equipment, utensils
Utensils stored in containers multidirectional.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer. Store utensils with handles extended in same direction.
Dishes stored with food contact surfaces exposed.
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. Invert or cover dishes.
- Single service articles not re-used
Single service containers that originally contain frozen seaweed found reused to store other food items.
Re-use of single-service articles is prohibited. Worker discarded single use items.
- Plumbing installed and maintained
Hand sink at sushi bar leaks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair or replace handsink.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap at handsink near ice machine.
A supply of hand-cleansing soap or detergent shall be available at each lavatory. Provide hand soap.
- Floors properly constructed, clean, drained
Flooring soiled in corners (fry area, dish area) and under equipment (dry storage area).
Floors, floor coverings, mats, and duckboard shall be maintained clean. Provide a thorough cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled with dust and debris. Wall by fryer in disrepair and soiled. Provide a routine cleaning, Repair or replace wall so that it is easy to clean and maintain.
Missing ceiling tile above freezer. Replace ceiling tile to minimize entry of pests.
- No Certified Manager Present
No certified person present during inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Provide a certified person within 30 days.
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4/27/2015 | Routine | 84 |
No hot foods at time of inspection. No food preparation ongoing at time of inspection.
Discussed lack of FSSM at current time. Will schedule a compliance conference to determine how to proceed to ensure compliance with this.
All food handlers in a restaurant, who do not currently have their food service sanitation manager certification, are required to take a 2 hour ANSI Certified Food Handler training course online or by attending a class prior to January 1, 2015. The course information, frequently asked questions and all online training course websites available can be found on our website at www.pcchd.org on the right side of the screen, under "Recently Updated Pages", click on "Food Protection Prevention". This will have all the information you need. Once the certifications are received for all employees, either post them at your establishment or keep them in a binder so they are ready for any inspections •starting in 2015.
Questions? Call Elizabeth Imtairah at 309-679-6161.
- Original container, properly labeled, consumer advisory
Containers of sauce at the prep station are not labeled with name of item.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food contact surfaces of equipment and utensils clean
Shelving in the small refrigerator is rusty/soiled. Bottom of refrigerator is soiled.
Clean, sanitize and maintain clean all food contact surfaces.
- No Certified Manager Present
No FSSM present at time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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12/1/2014 | Routine | 97 |
HACCP: Date Marking. Ensure all ready-to-eat, potentially hazardous foods are date marked when prepared. Discard or consume within 7 days.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Food protection during storage, prepartion, display, service, transportation
Tray of crab rangoon in the walk in cooler are not covered. Add a tray on top or cover to protect from dust or condensation.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: interior of Amana microwave in kitchen, shelves in glass cooler in kitchen, shelves in walk in cooler, and interior of prep cooler by fryers. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Non-food contact surfaces clean
The following non-food contact surfaces were soiled: exterior of Amana microwave in kitchen, exterior handles and glass of glass cooler in kitchen, exterior of prep cooler in kitchen. Clean all non-food contact surfaces as often as necessary to maintain clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels present at hand sink next to ice machine in kitchen. Corrected: paper towels provided.
- Critical: Outer openings protected from insects, rodent proof
Upon arrival for inspection back door was observed propped open with a cardboard box allowing the entrance of pests. Corrected: door closed.
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. Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Floors properly constructed, clean, drained
Floors are soiled beneath ice machine, hand sinks, 3 compartment sink, and shelves in back room storage. Drains beneath 3 compartment sink are soiled. Clean routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards over compressor in walk in cooler are soiled. 2) Vents above men's and women's restrooms are soiled. 3) Walls behind fryers and behind hand sink next to fryers are soiled. Clean all ceilings and attached equipment as often as necessary to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
Recently hired new chef. Chef didn't have FSSMC on him but is certified. Provide certificate at next routine inspection.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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9/12/2014 | Routine | 87 |
First re-check inspection conducted to ensure hand sink in kitchen has been repaired and is functioning. See Violation #27 for full details. No further rechecks will be necessary.
- Critical: Water source safe, hot, and cooled under pressure
During previous inspection the hand sink next to the ice machine in the kitchen was in disrepair and could not be used. Sink has since been repaired and is providing hot and cold water under pressure. There appears to be no leak and water is draining rapidly. No further rechecks will be necessary.
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4/2/2014 | 1st Recheck | |
HACCP: Boil Order HACCP sheet provided to establishment.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
Note: Hot and cold water under pressure is not being provided to the hand sink next to the ice machine in the kitchen. A re-check will occur on or after April 2, 2014 to ensure that this sink has been repaired and hot and cold water are being provided to this lavatory. All rechecks will incur a recheck fee.
- In-use food dispensing utensils properly stored.
Ice scoop stored in an upright, lid-less bucket that allows pooling of water at the bottom and allows the potential for contamination (dust). Correct by storing ice scoop in a way that allows drainage and/or in the ice with the handle extended out of the product.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
Ice transfer receptacles shall be stored protected from potential contamination.
- Food contact surfaces of equipment and utensils clean
Interior shelves of the True prep cooler, Coca Cola cooler, and shelves of walk-in cooler were soiled. Soda nozzles at soda fountain and area behind soda nozzles were soiled. Clean and sanitize all food contact surfaces as often as necessary to 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
Exterior of True prep cooler in kitchen is soiled. Exterior and glass of two coolers in kitchen are soiled. Exterior of fryers in kitchen are soiled. Exterior of microwave in kitchen is soiled.
Clean all non-food contact surfaces as often as necessary to 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.
- Critical: Water source safe, hot, and cooled under pressure
No water is present at the hand sink located next to the ice machine in the kitchen. Correct by repairing sink so that hot and cold water under pressure are provided to the hand sink. Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water. A re-check will be performed on or after April 2, 2014 to ensure water is being provided to this sink. There are re-check fees associated with all rechecks.
- Plumbing installed and maintained
A leak is present at the faucet in the mop sink room. Repair leak.
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
Hand sink next to the soda machine behind the bar was not stocked with soap. Hand sink behind sushi preparation area did not have paper towels. Hand sink next to ice machine in kitchen did not have running water. Provide every lavatory with warm water, soap, paper towels, and a waste receptacle at all times.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
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 following areas of flooring are soiled in establishment: beneath tables and equipment in kitchen, walk-in cooler, beneath 3 compartment sink, beneath shelving in kitchen, and floors in mop sink room. Coving is beginning to pull apart from the wall in the mop sink room.
Clean floors routinely and repair coving.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards in the walk-in cooler are soiled 2) Vents in the men's and women's restroom are soiled 3) Walls next to the fryers and behind the rice preparation area are soiled
Clean all walls, ceilings, and attached equipment routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
No certified person on staff at time of inspection. Spoke to manager, Alan, on the phone. Manager stated that he is certified but does not have the physical certificate in his possession. As a Category I establishment, provide a FSSM certified employee at all times that potentially hazardous foods are being prepared. 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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3/18/2014 | Routine | 86 |
HACCP: Discussed properly labeling the soup bowls for miso soup and sushi rice with the time that they are removed from the coolers or prepared to ensure that they are discarded within the four hour time limit as provided by the plans of using time as a control. Continue the good practices of date marking.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment. Chlorine bleach is used at the dish machine.
Note: The hand wash sinks at the front area have been moved to accommodate appropriate hand washing. Also, the previous certified person had sold their portion of the business and is no longer involved in the establishment. There was no change of ownership.
- Thermometers provided and conspicuously placed
There are no thermometers in the two small coolers in the kitchen.
Provide thermometers as needed to all equipment.
The numerically scaled indicating thermometer, accurate to plus or minus 3 degrees F, shall be located to measure the air temperature in the warmest part of the facility and located to be easily readable. 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.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cloth towels were being utilized to store equipment and keep items from sliding.
Corrected
- Thermometers, gauges, test kits provided
There were no test strips present for the sanitizers used in the establishment.
Test strips are available through the distributor or GFS or health department.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
The interior shelving of the walk in cooler is soiled. The interior of the true freezer is soiled. The interior of the small prep cooler is soiled. Soy sauce dispensers at the bar are 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
The dry storage shelving in the kitchen is soiled. The exterior of the prep cooler at the stove is soiled. The exterior handles of the coolers are soiled.
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
Wet dishes were being stacked and not allowed to air dry.
Corrected, dishes rearranged and educated employees.
All equipment, tableware and utensils shall be air-dried.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There was no soap or paper towels at the hand wash sink by the ice machine. The hand wash sinks were soiled.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean. A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
The coving is pulling away from walls in the kitchen and mop sink room. The floors under equipment and tables in the kitchen are soiled.
Clean all floors routinely. Repair the coving.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling vents in the kitchen is soiled. The fan covers in the walk in cooler are soiled. The walls behind the rice preparation area are soiled.
Clean all walls, ceilings and attached equipment routinely.'
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
The previous certified person has sold their half of their interest four weeks ago. The current head chef, Alex Lamoureux is in the process and registered for a class with Connie Biggs.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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11/15/2013 | Routine | 85 |
HACCP: Discussed proper hand washing. Employee's observed doing the dishes and scraping foods and then attempting to remove the cleaned/sanitized dishes prior to hand washing, educated employee and provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the dishwash machine. Quats is the sanitizer utilized in the three compartment sink.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Pre-made bowls of tofu for miso soup do not have the date they were made. 2) Various stored ready to eat potentially hazardous foods in the walk in cooler are not labeled with the date they were opened or to be discarded.
Corrected by education. Should these be found at next inspection, they will be discarded.
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. 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.
Ice scoop in the ice machine was found with the scoop of the handle in the ice.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled:1) interior of freezer by dry storage, 2) exterior of the dry storage flour bins, 3) shelving in the true prep 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
Th following non food contact surfaces are soiled: 1) exterior of the 2 door freezer by dry storage, 2) dish storage carts, 3) shelving with dry food storage, 4) shelving under sushi prep table.
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
There is a leak from the faucet at the three compartment sink.
Repair the faucet.
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
There was no soap or paper towels present at the hand wash sink by the ice machine.
Corrected
- Floors properly constructed, clean, drained
The floor drains at the three compartment sink, sushi prep sink area are heavily soiled. The floors 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
1) The walls by the frying area and cooking area are soiled. 2) The ceiling vents in the kitchen are soiled. 3) The fan covers in the walk in cooler are soiled. 4) The walls by the three compartment sink are soiled.
Clean all walls routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
The original certificate of the certified personnel is not present.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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7/26/2013 | Routine | 86 |
HACCP: Dicsussed routine pest management and control.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Food protection during storage, prepartion, display, service, transportation
Personal coats were found stored hanging on the shelving by the True freezer.
Corrected
- Wiping cloths clean, used properly, stored
There were various wet wiping cloths found on counters and shelving at the front bar area.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) exterior of the spice/flour bins, 2)interior of the True freezer, 3) shelving of the walk in cooler.
Clean and sanitize 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 are soiled: 1) exterior of drawers at front bar area, 2) food/equipment storage carts, 3) shelving of the dry storage area, 4) exterior of Sterlite drawers by the dish machine.
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.
- Single service items properly stored, handled, dispensed
Paper towels were found stored on the floor under the hand wash sink at the rear hand wash sink.
Corrected
- Critical: Cross-connections, back-siphonage, back-flow prevented
The spray hose at the dish washing area was found hanging below the flood rim level.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There were no paper towels at the bar hand wash sink. The paper towel dispenser in the women's restroom was not functioning properly.
Provide paper towels and properly functioning dispenser.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
A supply of paper towels shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
The floor under and around the ice machine are soiled. The floor drain by the dish machine is soiled. The floor in the walk in cooler is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls are soiled at the front bar area behind and under the lit storage shelving. The wall behind the hot holding area at the bar is soiled. The wall behind the ice machine is soiled. The fan cover in the walk in is soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
There was no original certificate present for a certified manager.
Provided the state form to request a duplicate certificate.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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3/27/2013 | Routine | 84 |
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