HACCP: Food storage practices were discussed.
Chlorine concentration at dish machine after correction: 200 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1. An open package of deli ham was not labeled with the date it was opened.
2. An open gallon of milk was not labeled with the date it was opened.
3. An open carton of cream was not labeled with the date it was opened.
4. Sliced cheeses in the chef drawer were not labeled with the date the original package was open.
Corrected by education.
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.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
There was a lime and a straw in the bar hand sink which is evidence that it was used as a dump sink.
Hand sinks shall be used for hand washing only.
Corrected by education.
- Critical: Sanitizing concentration
The sanitizer for the dish machine was empty and no chlorine was detectable at the dish machine.
Worker changed the bucket, but no employees knew how to prime the machine.
I instructed them on how to prime the machine and why. I also instructed them to add monitoring the chlorine concentration at the dish machine to their daily opening procedures.
Corrected.
- Storage/handling of clean equipment, utensils
1. Forks in the waitress station were not stored with the handles up.
Store utensils with the food-contact surface down to limit hand contact with the food contact surface.
- Single service articles not re-used
A styrofoam to-go container was being used as a scoop for bulk seasoning.
Worker removed scoop and provided an acceptable scoop with a handle.
- Plumbing installed and maintained
The handle of one of the the hot water faucets in the women's restroom is missing.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles of the exhaust hood are dusty.
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4/15/2013 | Routine | 81 |
HACCP: Handwashing was discussed. Chlorine used as sanitizer in dish machine: 100 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Coleslaw on the make table located in an area where the lids do not meet was 48 degrees F.
Worker discarded.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1. The dish machine is not sealed to the wall.
Seal the dish machine to the wall.
2. The lids on the make table on the end of the cook line are in disrepair.
Repair the lids so they close properly.
- Food contact surfaces of equipment and utensils clean
Three dirty knives were found in the knife rack.
Knives shall be washed, rinsed, and sanitized after each use.
- Critical: Water source safe, hot, and cooled under pressure
There is no hot water in the men and women's restrooms.
Hot water heater was not working.
Worker fixed.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
- Critical: Hand washing sinks installed, located, accessible
The handsink at the bar was blocked by a bucket being used as a dump sink.
Lavatories shall be accessible to employees at all times.
Worker moved the bucket. 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 sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
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1/9/2013 | Routine | 81 |
HACCP: Handwashing was discussed and proper temperatures of cold foods.
Quats used in wet wiping cloth solution: 200 ppm
Chlorine used at dish machine: 100 ppm
NOTE: Since the last inspection the manager stated that he has had 6 more of his employees FSSM Certified.
- Original container, properly labeled, consumer advisory
Chicken cooling in the walkin was not labeled with a time that the cooling process started. Manager labeled the chicken with the time of preparation.
Label all cooling potentially hazardous food with the date and time of preparation.
- Wiping cloths clean, used properly, stored
Wet wiping cloth was found on a shelf.
When not in use store wet wiping cloths in the sanitizing solution. After wet wiping cloths are soiled, place them with the dirty linens.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. interior of ice bin, 2. inside of freezer by fryer.
Clean and maintain clean.
- Non-food contact surfaces clean
The following nonfood contact surfaces are soiled: 1. the bottom of the freezer by the fryers, 2. top of both knife racks, 3. the cabinet where sugar packets are stored in waitress area.
Clean and maintain clean.
- Storage/handling of clean equipment, utensils
Silverware is not being stored properly at the silverware wrapping station.
Spoons, knives and forks shall be touched only by their handles.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The handsinks in the men and women's restroom have an excessive amount of mineral build up. Remove the build up.
There was no trash receptacle by the back handsink and the bar handsink. Provide a trash receptacle at each handsink.
- Floors properly constructed, clean, drained
The following areas of the floor are soiled: 1. under the freezer by the fryer, 2. floor of the walkin beer cooler 3. under the dish machine, 4. under the two tables in the waitress station.
Clean and maintain clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
The rubber caps for the ansul system were not in place. place the rubber caps on the ansul system to prevent excessive build up of grease. Manager secured rubber caps on the ansul system.
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10/9/2012 | Routine | 90 |
HACCP: Discussed labeling spray bottles with their contents to be easily identifiable.
NOTE: Discussed discarding any cracked plastic food container and ensuring that the soda gun holster drain line is in place.
The temperature was readjusted in the bar cooler to hold at a colder temperature.
Frozen foods were frozen
Quat used in buckets- 300 ppm
Cl used at bar- 100 ppm
Cl used at dish washer- 50 ppm
- Original container, properly labeled, consumer advisory
Observed unlabeled container of alfredo sauce in prep cooler.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
Label containers of food not in their original container to be easily identifiable.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Obseved cut tomatoes in 2 door cooler not date 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 all ready to eat, refrigerated, and potentially hazardous items with a 7 day discard date if held over 24 hours. Violation corrected by employee labelng item with date of prep.
- Thermometers provided and conspicuously placed
Obseved no thermometer in 2 door prep cooler.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
Provide thermometer. Corrected by employee putting new thermometer in cooler.
- Critical: Hands washed, good hygienic practices (observed).
Observed food debris and sprayer for spray bottle in dish wash area hand sink.
Employees shall maintain a high degree of personal cleanliness and conform to good hygienic practices during all working periods in the food service establishment.
Hand sinks are to be used for hand washing only. Dumping, rinsing, or any other activity must be not done at a hand sink. Violation corrected by education.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Obseved torn door gaskets on upright freezer, prep cooler , and True cooler.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
Repair/replace torn door gaskets.
- Food contact surfaces of equipment and utensils clean
Observed soiled interior of blue ice scoop holder at large ice machine.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
Routinely clean and sanitize holder for ice scoop.
- Plumbing installed and maintained
Observed: 1)leak at sprayer next to dish washer.2) PVC pvc pipe for bar hand sink and beer walk in cooler condensation line both do not drain properly to floor drain.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
1)Repair leak. 2) Readjust discharge pipes so that waste water does not flow onto floor.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Obseved no soap at dispensor for bar hand sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
Supply soap at all hand sinks at all times.
- Floors properly constructed, clean, drained
Obseved: 1) soiled flooring by beer walk in cooler and dish washer floor sink. 2) regrout areas where necessary by dish wash area where stagnant water can sit between tiles. 3)Faceplate at beer walk in cooler entry is loose.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Floors shall be smooth, non absorbant, and easily cleanable.
1) Keep flooring clean. 2) Regrout areas to prevent stagnant water. 3)Reattach beer walk in cooler door faceplate.
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5/16/2012 | Routine | 81 |
HACCP: Discussed date marking any potentially hazardous items kept over 24 hours with a 7 day discard date. Informed manager that this will be a violation if seen during future inspections. Provided date marking TIB. Also discussed employees not wearing any wrist jewerly when engaged in food prep. This will also be a violation if seen in future inspections.
Frozen foods were frozen.
Cl used at dish machine- 200 ppm
Quat used as sanitizer- 100 ppm
Cl at bar three comp- 200 ppm
- Food protection during storage, prepartion, display, service, transportation
Observed unprotected dressings and fruit salad containers at front kitchen entry area.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Provide means to protect items from contamination.
- Food contact surfaces designed, constructed, maintained, installed, located.
Observed multiple cracked plastic food containers in facility.
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 dishwashing methods.
Discard food containers when they become damaged and maintain them in good repair.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed opening between wall and walk in cooler to the left of the walk in cooler door.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
Caulk or seal space between wall and walk in.
- Wiping cloths clean, used properly, stored
Observed multiple wet wiping cloths stored on counter tops.
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.
Store wiping cloths in sanitizer bucket between uses.
- Food contact surfaces of equipment and utensils clean
Observed soiled shelf in dish wash room.
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.
Clean shelfs and maintain clean.
- Non-food contact surfaces clean
Observed soiled window by dish washer and soiled areas around dish washer.
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.
Clean areas and maintain clean.
- Plumbing installed and maintained
Observed leak under three compartment sink drain line.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair leak and maintain plumbing in good repair.
- Floors properly constructed, clean, drained
Observed soiled flooring under dish washer and bar area.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Clean flooring and maintain clean.
- Lighting provided as required. Fixtures shielded
Observed insufficient lighting in walk in cooler.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
Provide adequate lighting in walk in cooler.
- Critical: Toxic items labeled and used properly
Observed spray bottles not labeled with contents.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
Label all toxic items with contents to be easily identifiable.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Observed mop in three compartment sink and purse in walk in cooler.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
Employee belongings and other equipment shall be stored in a designated location. Corrected by moving items.
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2/10/2012 | Routine | 82 |
- Critical: Presence of insects/rodents. Animals prohibited
Corrected. There is a significant reduction in the number of drain flies present. A receipt from American Pest Control shows that the facility received treatment on 12/07/11 for drain flies.
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12/14/2011 | 1st Recheck | |
HACCP: Employee practices quat @ 200ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Brats on cookline prep table counter 103 degrees.
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.
Corrected by discarding.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food stored on floor in walk in freezer.
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
- Critical: Hands washed, good hygienic practices (observed).
A. Open drink in kitchen.
B. Handsink at bar used as dump sink.
C. Employee filled pitchers in handsink.
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.
Single use cup used as scoop in salt and pepper.
Scoops without handles used and stored buried in the flour and sugar.
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 dishwashing methods.
- Storage/handling of clean equipment, utensils
Clean plates in reach in cooler stored in a way which allows food debris to fall in them and contaminate the food contact surfaces.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Plumbing installed and maintained
Hand sink leaking from faucet. Water does not shut off.
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
No garbage can located near the handsink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Critical: Presence of insects/rodents. Animals prohibited
Drainflies present in kitchen, bar area, and janitor closet.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
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12/1/2011 | Routine | 78 |
The ambient temperature for the prep cooler that is located on the cookline across from the ovens is now at 39 degrees F. Monitor the temperature so it maintains the food items at 41 degrees F or below.
Note: a presentation from the health department was discussed during this recheck inspection. A presentation request form will be sent to this establishment.
No violation noted during this evaluation. | 5/19/2011 | 1st Recheck | |
HACCP = bare hands policy/cooking temperatures/toxic labeling/food temperatures
cl- bleach sanitizer at dish machine = 50 ppm
cl- bleach sanitizer at three-compartment at bar = 100ppm
quat sanitizer in buckets = 400ppm
- Original container, properly labeled, consumer advisory
Several food items which are located on the sheet trays in the walk-in cooler and have gone are are currently going through the cooling process are not labeled. Label all cooling potentially hazardous food with the date and time of preparation. Label these items so they can be tracked and monitored.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The left side three-door prep cooler on the cookline has an ambient temperature of 46 degrees F and the following food items are at 47 degrees F: shredded cheese, sliced tomatoes, cubed chicken, cooked mushrooms, sausage, sour cream, liquid eggs. 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. These food items have been voluntarily disposed of. Repair the cooler and do not use it until it has been rechecked by this department. A recheck will occur on or after 4/26/11. Note: The top portion is separate on this cool and has an ambient temp of 39 degrees F. This area only can be used for food storage. Monitor the temperature.
- Critical: Foods properly cooled
The chicken breast located in the walk-in cooler on a sheet tray temped at 53 degrees F. The chicken was most likely cooked yesterday (Tuesday). Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Foods handled with minimal manual contact
An employee was seen at the cookline handling chicken for a salad with bare hands. Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible. Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves. Provide a bare hands policy or require that all who work with food items have a barrier between their bare hands and the ready-to-eat food items.
- In-use food dispensing utensils properly stored.
The handle for the ice scoop was found touching the ice in the ice bin at the bar. 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. Remove the handle from the ice surface.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The lid for one of the large white food bins in the kitchen is melted and no longer smooth and easily cleanable. 2) Both large white cutting boards found on the prep coolers at the cookline have deep grooves present in them. Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices. Replace the equipment listed so they meet these requirements.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The cabinet surface located below the soft drink machine and ice bin in the kitchen is cracked and in disrepair. Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition. The cabinet is going to be eliminated.
- Wiping cloths clean, used properly, stored
A wet wiping cloth was found hanging off of the sanitizer bucket in the prep area of the kitchen. Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. The wiping cloth has been place in the solution during the inspection.
- Food contact surfaces of equipment and utensils clean
1) The blade for the large industrial can opener in the kitchen is soiled. 2) The bottom interior surface of the True freezer is 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. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling in the walk-in cooler is soiled. Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Clean this area.
- Critical: Toxic items labeled and used properly
A spray bottle in the kitchen is labeled "bleach water" however, it tests at greater than 200ppm on the bleach test strip. Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010. The contents have been disposed of.
- No Certified Manager Present
During the inspection there were no Food Service Sanitation Managers present that had an up-to-date certification. A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Class information has been provided during the inspection. This establishment needs additional Food Service Sanitation Managers available to cover all shifts.
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4/20/2011 | Routine | 79 |
Complaint # 11-0307 states: Served under cooked chicken twice on the evening of Saturday, the 16th of April at around 7:30pm. The manager comped his meal but he is concerned that they (Jillian's) are unaware of the temps that chicken should be cooked to. He ordered boneless chicken tenders and his wife, who is pregnant, did not eat them, The chicken was very pink and rubbery but appeared to be done on the outside.
The chicken is cooked to 175 degrees F, according to the kitchen staff. The temperatures are randomly taken, not each time. There was no evidence of undercooked chickend during the inspection. The staff has been given cooking temperature material for a quick referenced during this investigation.
Case closed. No further investigation.
- Original container, properly labeled, consumer advisory
Several food items which are located on the sheet trays in the walk-in cooler and have gone are are currently going through the cooling process are not labeled. Label all cooling potentially hazardous food with the date and time of preparation. Label these items so they can be tracked and monitored.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The left side three-door prep cooler on the cookline has an ambient temperature of 46 degrees F and the following food items are at 47 degrees F: shredded cheese, sliced tomatoes, cubed chicken, cooked mushrooms, sausage, sour cream, liquid eggs. 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. These food items have been voluntarily disposed of. Repair the cooler and do not use it until it has been rechecked by this department. A recheck will occur on or after 4/26/11. Note: The top portion is separate on this cool and has an ambient temp of 39 degrees F. This area only can be used for food storage. Monitor the temperature.
- Critical: Foods properly cooled
The chicken breast located in the walk-in cooler on a sheet tray temped at 53 degrees F. The chicken was most likely cooked yesterday (Tuesday). Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Foods handled with minimal manual contact
An employee was seen at the cookline handling chicken for a salad with bare hands. Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible. Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves. Provide a bare hands policy or require that all who work with food items have a barrier between their bare hands and the ready-to-eat food items.
- In-use food dispensing utensils properly stored.
The handle for the ice scoop was found touching the ice in the ice bin at the bar. 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. Remove the handle from the ice surface.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The lid for one of the large white food bins in the kitchen is melted and no longer smooth and easily cleanable. 2) Both large white cutting boards found on the prep coolers at the cookline have deep grooves present in them. Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices. Replace the equipment listed so they meet these requirements.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The cabinet surface located below the soft drink machine and ice bin in the kitchen is cracked and in disrepair. Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition. The cabinet is going to be eliminated.
- Wiping cloths clean, used properly, stored
A wet wiping cloth was found hanging off of the sanitizer bucket in the prep area of the kitchen. Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. The wiping cloth has been place in the solution during the inspection.
- Food contact surfaces of equipment and utensils clean
1) The blade for the large industrial can opener in the kitchen is soiled. 2) The bottom interior surface of the True freezer is 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. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling in the walk-in cooler is soiled. Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Clean this area.
- Critical: Toxic items labeled and used properly
A spray bottle in the kitchen is labeled "bleach water" however, it tests at greater than 200ppm on the bleach test strip. Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010. The contents have been disposed of.
- No Certified Manager Present
During the inspection there were no Food Service Sanitation Managers present that had an up-to-date certification. A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Class information has been provided during the inspection. This establishment needs additional Food Service Sanitation Managers available to cover all shifts.
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4/20/2011 | Complaint Investigation | |
Restaurant representatives - add corrected or new information about Jillian's, 5201 W War Memorial Dr #500, Peoria, IL »