Sanitizer solution is Cl- @ 50ppm at bar 3-compartment sink
Frozen foods frozen
HACCP: Discussed and given handout on date marking.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found double door cooler to have the fanguard missing.
All equiptment should be maintained in good repair.
- Wiping cloths clean, used properly, stored
Found sanitizing cloth stored on the top of the white freezer on bar line.
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.
- Food contact surfaces of equipment and utensils clean
The racks on the right side of the cooler located to the left of the hand sink at the bar are soiled. Maintain all food-contact surfaces clean. Clean these racks.
- Storage/handling of clean equipment, utensils
The plastic utensils in the red basket in the kitchen are facing opposite directions. Store all utensils in the same direction so the food-contact surface is protected and the handle is available at first grasp.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found ice in handsink located on bar line.
- Walls, ceilings, and attached equipment, properly constructed, clean
The vent on the ceiling and the area surrounding it, in the back soft drink can and beer storage room are soiled. Maintain all ceilings and attached equipment clean. Clean these areas.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Found mop stored in mop bucket filled with soiled water.
Cleaning tools such as mops and similar equipment shall be stored in a way which they are able to air dry.
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12/16/2015 | Routine | 91 |
A recheck fee will be accessed.
- Plumbing installed and maintained
The hot and cold water at the mop sink now functions properly. Maintain the mop sink in good repair.
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3/27/2015 | 1st Recheck | |
HACCP = proper hand sink use
cl- bleach sanitizer in three-compartment at bar = 200ppm
All frozen food is frozen.
- Food contact surfaces of equipment and utensils clean
The racks on the right side of the cooler located to the left of the hand sink at the bar are soiled. Maintain all food-contact surfaces clean. Clean these racks.
- Storage/handling of clean equipment, utensils
The plastic utensils in the red basket in the kitchen are facing opposite directions. Store all utensils in the same direction so the food-contact surface is protected and the handle is available at first grasp.
- Plumbing installed and maintained
Hot and cold water is provided in this establishment, but the hot water faucet on the mop sink is not properly functioning due to a broken pipe. The cold water is properly functioning. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. A recheck will occur on or after 3/30/15 for this mop sink.
- Floors properly constructed, clean, drained
The floor in the kitchen behind the cooking equipment is soiled. Maintain all floors clean. Clean this area.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The baffles in the vent hood in the kitchen are heavily soiled. 2) The vent on the ceiling and the area surrounding it, in the back soft drink can and beer storage room are soiled. Maintain all ceilings and attached equipment clean. Clean these areas.
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3/23/2015 | Routine | 94 |
HACCP: Provided toxic item haccp Sanitizer used is Chlorine All frozen food is frozen.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed a cigarette bug under the toaster oven next to the hand sink.
Corrected it was discarded.
Employees shall not use tobacco in any form while engaged in food preparation or service, nor while in any equipment or utensil washing or food preparation areas.
- Food contact surfaces of equipment and utensils clean
/The following food contact surfaces observed to be soiled: interior of the microwave and the pizza rack.
Clean and sanitize food contact surfaces.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall below the hand sink in the kitchen is exposed dry wall. Seal the wall. The wall and ceiling in the storage room off the kitchen has exposed dry wall and exposed plywood on the ceiling. Seal the wall and the ceiling.
Concrete or pumice blocks used for interior wall construction in walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be finished and sealed to provide an easily cleanable surface.
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12/4/2014 | Routine | 92 |
HACCP: Discussed proper procedures for boil orders. Provided HACCP bulletin.
Note: If there are any changes or remodeling to the food preparation areas, a plan review packet must be completed, along with appropriate fee.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cloth towel being used to store ice scoop.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The hand wash sink at the bar and the kitchen have a gap along the back portion.
Caulk or otherwise repair the sink to the wall.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Food contact surfaces of equipment and utensils clean
The stovetop of the whirlpool stove is soiled. The interior of the GE freezer is soiled. The interior of the beer keg cooler is soiled. The soda gun holsters are heavily 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 of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
Seals and tracks of the beer coolers are soiled. Fans at the bar and by the partition 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
Soiled plates were found stored with clean plates in the top right cupboard in the kitchen by the Ansul system.
Corrected
- Plumbing installed and maintained
The grease trap is heavily soiled as is the area behind and around it.
Clean routinely and maintain in working condition.
Grease traps shall be located so that the trap and its surroundings are accessible for cleaning.
- Critical: Outer openings protected from insects, rodent proof
Both the front and back doors were propped open at the time of inspection.
Corrected
- Floors properly constructed, clean, drained
The floor at the bar area is heavily soiled. The floor in the mop sink is heavily soiled. The basement floor is heavily soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls at the bar area are heavily soiled. Basement walls are heavily soiled.
Clean all walls routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Cleaning supplies were found stored on the hand wash sink in the kitchen.
Corrected
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8/20/2014 | Routine | 85 |
HACCP: Discussed routine pest control operations.
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
Milk in both the Frigidaire and Hotpoint refrigerators were found with no date present on them.
Corrected by education, discussed the importance of proper date marking. Provided HACCP bulletin.
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.
Foods in containers or packages that do not bear a date or day shall be discarded.
- Wiping cloths clean, used properly, stored
A wet wiping cloth was found stored hanging on the hand wash sink.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of the microwave, 2) griddle top, 3) interior of the Frigidaire cooler.
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 of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) sides of the fryers, 2) counter under Admiral freezer, 3) exterior seals of the chest coolers, 4) silver spice storage area in side room.
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
The grease trap is heavily soiled.
Grease traps shall be located so that the trap and its surroundings are accessible for cleaning.
- Floors properly constructed, clean, drained
1) The carpeting in the dining area is in disrepair. 2) The floors under the soda syrup rack, ice machine, side storage rooms are soiled. 3) The floor in the basement is soiled. 4) The floor under the bar coolers is soiled.
Clean all floors routinely. Repair all damaged areas.
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 maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The walls in the side storage area are soiled. 2)The walls and door jamb in the side storage room with the back door behind the Hotpoint cooler is in disrepair. 3) The wall under the hand wash sink in the kitchen is in disrepair.
Clean all walls routinely and repair the damaged walls.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
There is no light shield on the light over the stove. There is no light shield for the side storage room lights.
Provide light shields or shatter resistant bulbs.
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.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various excess articles that need to be removed in the basement in order to minimize areas where pests may reside.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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4/4/2014 | Routine | 86 |
HACCP: Proper storage of toxics, cleaners and sanitizer solution away and/or below food, food contact surfaces and storage areas. Properly designed storage areas and food storage closets.
Cl- Sanitizer: 200 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Opened container of sour cream • was not labeled with date opened. Label all potentially hazardous foods when stored cold longer than 24 hrs with date opened or date of perpetration.
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. Corrected by identifying open date, labeling and education.
- Thermometers provided and conspicuously placed
White Frigidaire refrigeration unit was missing thermometers. Provide thermometers for all refrigeration units. 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.
- Food contact surfaces of equipment and utensils clean
Interior of microwave oven is soiled. Clean all food contact surfaces as often as needed to maintain clean. 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
Storage rack next to white Frigidaire refrigerator in kitchen has soil and dust build up. Ensure all non-food contact surface areas are clean as often as needed 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand washing sink in kitchen was missing waste basket. Provide waste basket dedicated only to hand sink to dispose of drying towels.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
Floor in back room where ice machine is located is soiled and some debris such as empty plastic cups present. Clean and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Electrical box and switch in back storage closet used for alcohol storage and some food storage is not properly constructed exposing bare wires and without smooth easily cleanable, non-absorbent surfaces and ceiling vent is falling. 2) Vent register is missing from men's bathroom. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable. Exposed utility service lines and pipes shall be installed so that the cleaning of walls and ceilings is not obstructed.
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10/21/2013 | Routine | 87 |
HACCP: Proper storage of raw and ready to eat foods Cl- Sanitizing 200 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Opened container of potato salad was not labeled with date opened. Label all potentially hazardous foods when stored cold longer than 24 hrs with date opened or date of perpetration.
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. Corrected by owner, discarded left over potato salad.
- Thermometers provided and conspicuously placed
Freezer and refrigeration units throughout establishment are missing thermometers. Provide thermometers for all refrigeration units. 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: Cross-contamination, equipment, personnel, storage
Raw meat was stored above ready to eat foods such as potato salad and pickles in Magic Chef Refrigerator. Store all raw products away or below ready to eat foods to minimize the possibility of cross contamination. 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. Corrected, raw meat was removed from refrigerator.
- Wiping cloths clean, used properly, stored
Bar wiping cloth was sitting on bar and out of sanitizing solution.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be cleaned and rinsed frequently in one of the approved sanitizing solutions. Store in sanitizing solution in between uses.
- Food contact surfaces of equipment and utensils clean
Interior of microwave oven is soiled. Clean all food contact surfaces as often as needed to maintain clean. 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
Magic Chef Refrigerator gaskets are soiled as is the storage rack next to refrigerator. Ensure all non-food contact surface areas are clean as often as needed 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.
- Storage/handling of clean equipment, utensils
Clean eating utensils being stored on 3-compartment sink in kitchen are not stored inverted with handles at bottom.
Store all clean utensils inverted with handles facing up.
- Single service items properly stored, handled, dispensed
Single service spoons and forks on rack in kitchen are not presented with handles facing out. 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. Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
- Plumbing installed and maintained
3 compartment sink drain pipe in kitchen is leaking. Repair and eliminate leak. 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.
- Critical: Presence of insects/rodents. Animals prohibited
Customer dog was allowed to roam in the establishment and behind bar area. Do not allow pets in establishment unless service animals under for disabilities under the ADA stipulations. Live animals, including birds and turtles, shall be excluded from within the food service establishment and from adjacent areas under the control of the establishment. Corrected, customer left with dog.
- Floors properly constructed, clean, drained
Kitchen floors and floors throughout establishment specially in hard to reach areas are excessively soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Electrical box and switch in back storage closet used for alcohol storage and some food storage is not properly constructed exposing bare wires and without smooth easily cleanable, non-absorbent surfaces and ceiling vent is falling. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable. Exposed utility service lines and pipes shall be installed so that the cleaning of walls and ceilings is not obstructed.
- Critical: Toxic items properly stored
Spray bottle of Window Film Application Solution and bottle of Pine-Sol were stored intermingled with single service take out containers and portion cups and lids on table in furnace room adjacent to kitchen. Keep all toxic items stores away and/or below all food and food items. 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. Corrected by owner, moved to bottom shelf below any food related items.
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5/21/2013 | Routine | 72 |
No hot holding or cold holding present. Frozen pizza below 32 degrees F.
HACCP: Toxic Storage was discussed.
Cl- Sanitizer. Not made at time of inspection.
- Food contact surfaces designed, constructed, maintained, installed, located.
Using construction plaster board as a cutting and food prep board.
Food-contact surfaces shall be smooth and easily cleansable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices. Food contact surfaces shall be made of food grade materials.
- Thermometers, gauges, test kits provided
Freezer and refrigeration units throughout establishment are missing thermometers.
Provide thermometers for all refrigeration units.
- Wiping cloths clean, used properly, stored
Bar wiping cloth was sitting on bar and out of sanitizing solution.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be cleaned and rinsed frequently in one of the approved sanitizing solutions. Store in sanitizing solution in between uses.
- Food contact surfaces of equipment and utensils clean
Interior of microwave located in kitchen was soiled.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Storage/handling of clean equipment, utensils
Clean eating utensils being stored on 3-compartment sink in kitchen are not stored inverted with handles at bottom.
Store all clean utensils inverted with handles facing up.
- Single service items properly stored, handled, dispensed
Single serve to go containers located on bottom rack in kitchen near entrance were stored inverted.
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.
- Plumbing installed and maintained
3 compartment sink drain pipe in kitchen is leaking.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
a)Women's bathroom hand sink is soiled.
b) No trash receptacle near hand wash station in kitchen.
Toilet facilities, including vestibules, if present, shall be kept clean and in good repair and free of objectionable odors.
Easily cleansable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
Kitchen floors and floors throughout establishment specially in hard to reach areas are excessively soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Kitcen vent baffles above equipment are soiled.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Unnecessary items not used for food establishment are stored throughout establishment.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
- No Certified Manager Present
No certificate was available to present. Present certificate at next inspection.
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2/11/2013 | Routine | 86 |
Received a phone call from Kathy, who said that she was no longer doing the food service at Hogs and Dogs. She said that she took her equipment out this past weekend.
Went to Hogs and Dogs and there is no longer any food service at the facility. Spoke with Rhonda and she said that there are no plans to continue the food service at this time, however they are looking for someone to take over the kitchen. She would like to remain a high risk since they already paid for the license for next year and they hope to have someone new in the kitchen in the near future.
If someone is found to take over the food service or if the owners of the facility decide to serve food, please contact the health department at 679-6161 before beginning operations. A new menu will be required to be submitted and a new floor plan of the kitchen will be required if changes are made to the kitchen.
No violation noted during this evaluation. | 11/26/2012 | Consultation | |
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