HACCP: Handwashing
Quats is the sanitizer used in spray bottles, Cl- sanitizer is used in the dish machine
Frozen foods were stored frozen
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Hand sink at espresso bar is not sealed to the wall. Provide caulk to seal hand sink to wall.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Plumbing installed and maintained
1) There is a leak present at faucet of three compartment sink in the kitchen. 2) Cold water at mop sink has low pressure. Repair plumbing.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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12/11/2015 | Routine | 98 |
HACCP: Handwashing
Cl- sanitizer is used in the dish machine (100ppm), Quats sanitizer is used in spray bottles (200ppm)
Frozen foods were stored frozen
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Hand sink at espresso bar is not sealed to the wall. Provide caulk to seal hand sink to wall.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Plumbing installed and maintained
1) There is a leak present at faucet of three compartment sink in the kitchen. 2) Cold water at mop sink has low pressure. Repair plumbing.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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8/28/2015 | Routine | 98 |
HACCP: Food Handler Training. Discussed and provided informational sheet.
Quats is used in the spray bottles
- Food contact surfaces of equipment and utensils clean
Interior of Europro oven in kitchen is soiled. Interior shelves of True glass fridge at espresso bar and interior shelves of Fagor cooler in hallway are 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.
- Plumbing installed and maintained
There is a leak present at the mop sink next to the restroom. Repair leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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2/12/2015 | Routine | 97 |
HACCP: Provided cooling haccp sheet.
Sanitizer used is Quats for spray bottles and Chlorine for dish machine.
All frozen food is frozen.
- Non-food contact surfaces clean
Plastic storage bins through out the kitchen are soiled.
Clean and maintain clean all non-food contact surfaces,
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The door to the restroom is not self closing and the self closer seems to be broken.
Provide a self closing device which can completely close the restroom door.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
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10/31/2014 | Routine | 97 |
| No violation noted during this evaluation. | 9/9/2014 | Consultation | |
HACCP: Provided date marking haccp sheet
Sanitizer used is: Quats for spray bottles. Chlorine for the dish machine.
All frozen food was frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) The following items on the salad bar were between 47-51 degrees F: German Potatoes salad, Eggs salad, Potato salad, Pea salad, Cole slaw and cottage cheese. Corrected by manager put a time of 4 hours for the items to be used or discarded by. Discussed with the manager and employee about putting items directly into ice and to prepare items as quickly as possible to prevent the temperature from rising above 41 degrees F. Also suggested freezing the black containers nightly and use them i help maintain temperature. 2) The following items in the open reach in cooler were at 46-51 degrees F: Tomato Florentine soup, cheese asparagus soup and southwest chicken soup. Corrected by discarding all these items. See destruction report for number of items. MAINTAIN ALL COLD FOODS TO BE 41 degrees F or below.
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.
If time only is used as a public health control, written procedures shall be maintained and must be available upon request by the department.
Foods shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Non-food contact surfaces clean
The containers which plastic forks, spoons and knives are kept are soiled(bottom interior). Shelving where the can goods are located is soiled.
Discussed having a cleaning schedule for the holders OR cleaning before restocking the containers. Clean the shelving.
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 sink at the front seems to be draining slowly.
Manager stated they have to "treat it" monthly to keep it draining correctly. She will be doing this asap.
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 bathroom door is not self closing completely on its own.
Recommend tightening the self closure.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
The floor behind the oven and under the buckets with casters on them is soiled.
Clean and maintain clean floors.
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8/13/2014 | Routine | 90 |
HACCP- Discussed using handsink for handwashing only, and keeping accessible at all times. Provided HACCP Bulletin.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Cooked "Sloppy Joe" in Fagor cooler labeled 2/6. 2) Opened Canadian Bacon and Pepperoni in line cooler not labeled. 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. Label foods correctly.
- Non-food contact surfaces clean
The gasket of the Montgomery Ward freezer is extremely soiled. Maintain all non-food contact surfaces clean. Clean gasket.
- Plumbing installed and maintained
Mop sink has a leak present and still has no cold water running to it. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Provide hot and cold running water at all faucets and repair leak.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Restroom door is no longer self-closing. Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors. Provide self-closing device.
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2/27/2014 | Routine | 91 |
HACCP-Discussed datemarking.
- Original container, properly labeled, consumer advisory
Cabbage Rolls stored in the front retail cooler are not labeled. 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
- Plumbing installed and maintained
No cold water is plumbed to the mop sink. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Provide hot and cold running water to all faucets.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The restroom door is no longer self-closing. Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors. Provide self-closing device for restroom door.
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11/21/2013 | Routine | 96 |
HACCP.- Discussed datemarking and temperatures.
- Original container, properly labeled, consumer advisory
Soups up front for sale have no label. 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
The gaskets and interior of the Montgomery Ward freezer are soiled. Maintain all food and non-food contact surfaces clean. Clean freezer.
- Plumbing installed and maintained
There is no cold water plumbed to the mop sink. Maintain all plumbing according to the Illinois State Plumbing Code. Provide cold water to mop sink.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The restroom door is no longer self-closing. Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors. Provide proper self-closing device.
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6/10/2013 | Routine | 94 |
HACCP.- Discussed labeling of toxic items not in their original container.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Opened package of salami found in True cooler with no date labeled on it. 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. Package was labeled 2/22/13.
- Food contact surfaces designed, constructed, maintained, installed, located.
Clean pan found on counter drying on a papertowel. Only use non-absorbent material for food-contact surfaces. Remove papertowel.
- Food contact surfaces of equipment and utensils clean
The interior of the Fagor cooler is soiled. Clean and sanitize all food-contact surfaces routinely and maintain clean.
- Non-food contact surfaces clean
The gaskets of the Montgomery Ward freezer and the True reach-in cooler are soiled. Clean all non-food contact surfaces routinely and maintain clean.
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2/25/2013 | Routine | 90 |
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