HACCP: Discussed General food safety and putting away orders in a timely manor to ensure proper food safety.
Frozen foods frozen.
- Non-food contact surfaces clean
Handles on multiple coolers were found to have excess buildup on back side. Clean and sanitize on a routine basis to ensure proper food safety.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels were available at dish room hand sink. -Correct by providing.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall to the left of the true freezer on cook line was found to be soiled. Clean on a routine basis.
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12/11/2015 | Routine | 96 |
temps continued: pads of butter, Wine cooler, 52 degrees
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The glass front 4 door cooler in the kitchen, where the wine is stored along with a few food items is temping at 47 degrees F. The pads of butter temped at 52 and the piece of cream pie temped at 47 degrees F. Maintain all food items at 41 degrees F or below. These food items have been discarded during this inspection. Wine can be stored in this cooler, but no potentially hazardous food items are allowed until this cooler is rechecked by this department.
A recheck for this cooler will occur on or after 8/31/15.
- Non-food contact surfaces clean
1) The lower interior surface of the Continental freezer located in the stairwell is soiled.
2) The handles for bread hot box in the kitchen are soiled.
3) The fan on the shelf at the corner of the dish machine area is soiled.
Maintain all non-food contact surfaces clean. Clean these areas.
- Storage/handling of clean equipment, utensils
The tables are preset with glasses and silverware. The glasses are not inverted and the silverware is not covered.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
Invert the glasses and cover the silverware, if preset.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The employee restroom toilet is soiled and the restroom smells of urine.
Maintain all restrooms clean. Clean this area.
- Floors properly constructed, clean, drained
1) The floor in the hallway between the kitchen and the liquor/storage area is soiled.
2) The floor at the cook line is soiled.
Maintain all floors clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The baffles in the vent hood are soiled.
2) The fan covers on the ceiling of the 4 door glass front True cooler are soiled.
3) The fan covers on the ceiling of the 4 door salad prep cooler are soiled.
4) The fan covers on the ceiling of the True cooler at the left end of the cook line are soiled.
5) The ceiling tiles/fan covers at the central region of the cook line are soiled.
Maintain all ceilings and attached equipment clean.
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8/19/2015 | Routine | 89 |
RFS # 15-0378
A complaint was received on 8/18/15 which stated the following: "Employees smoke in the liquor room and put the cigarettes out in the wine glasses."
A routine inspection was conducted along with this complaint investigation on 8/19/15 and no validity to this complaint was found. The kitchen/liquor area did not smell of smoke, no ash trays were found nor any cigarette butts.
Case closed. No further action.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The glass front 4 door cooler in the kitchen, where the wine is stored along with a few food items is temping at 47 degrees F. The pads of butter temped at 52 and the piece of cream pie temped at 47 degrees F. Maintain all food items at 41 degrees F or below. These food items have been discarded during this inspection. Wine can be stored in this cooler, but no potentially hazardous food items are allowed until this cooler is rechecked by this department.
A recheck for this cooler will occur on or after 8/31/15.
- Non-food contact surfaces clean
1) The lower interior surface of the Continental freezer located in the stairwell is soiled.
2) The handles for bread hot box in the kitchen are soiled.
3) The fan on the shelf at the corner of the dish machine area is soiled.
Maintain all non-food contact surfaces clean. Clean these areas.
- Storage/handling of clean equipment, utensils
The tables are preset with glasses and silverware. The glasses are not inverted and the silverware is not covered.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
Invert the glasses and cover the silverware, if preset.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The employee restroom toilet is soiled and the restroom smells of urine.
Maintain all restrooms clean. Clean this area.
- Floors properly constructed, clean, drained
1) The floor in the hallway between the kitchen and the liquor/storage area is soiled.
2) The floor at the cook line is soiled.
Maintain all floors clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The baffles in the vent hood are soiled.
2) The fan covers on the ceiling of the 4 door glass front True cooler are soiled.
3) The fan covers on the ceiling of the 4 door salad prep cooler are soiled.
4) The fan covers on the ceiling of the True cooler at the left end of the cook line are soiled.
5) The ceiling tiles/fan covers at the central region of the cook line are soiled.
Maintain all ceilings and attached equipment clean.
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8/19/2015 | Complaint Investigation | |
HACCP: Discussed employee drinks, lid, straw, low to the ground, was hands after drinking.
Hot foods hot, cold foods cold, frozen foods frozen.
Food Handler training: Some staff have completed food handler training. All staff should have food handler training by the next routine inspection. New hires have 30 days to complete certificate. Provided information on classes.
Section 750.570, addition of food handler training requirement under Subpart C: Personnel
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Right side line cooler seals are damaged. Repair/Replace.
- Food contact surfaces of equipment and utensils clean
Interior of microwave in back hall was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Handles on glass line cooler, and left server cooler were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Storage/handling of clean equipment, utensils
Glass and silverware pre set on tables.
Utensils shall be stored covered or inverted wherever practical.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walk in cooler fan covers were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
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3/26/2015 | Routine | 94 |
HACCP: Discussed and provided information on Sanitizer Solution
Hot foods hot, cold foods cold, frozen foods frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gaskets on walk in coolers were found to be soiled. Clean routinely.
- Food contact surfaces of equipment and utensils clean
Ice machine baffles, shelf with printer on line, and interior of True freezer were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Handles on line cooler and true glass door cooler were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Storage/handling of clean equipment, utensils
Pre-set glasses are stored with the food contact surface facing up on the tables.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
- Plumbing installed and maintained
Line hand sink faucet was found to be leaking. Repair.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Lighting provided as required. Fixtures shielded
Light shields in both walk in coolers were found to be damaged. Replace to ensure proper food safety.
- Critical: Toxic items labeled and used properly
Black grease with a heavy petroleum base smell was found on the underside of mixer. Only use food grade greases on equipment when it could potentially come in contact with food or food related products. -Corrected by cleaning off the product.
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11/25/2014 | Routine | 88 |
A complaint investigation was conducted due to RFS. Complainant stated that dinner rolls had been dropped on the floor and picked back up and served to customers and employees did not was hands on a routine basis. The manager, Kristin, was interview. She stated that the establishment requires all employees to wash hands when tasks are switched and that product that has fallen on the floor is always immediately discarded. During the investigation numerous staff were observed washing hands appropriately.
A HACCP on Hand Washing has been provided along with discussed.
No violation noted during this evaluation. | 10/10/2014 | Complaint Investigation | |
HACCP: Discussed and provided information on Thawing and Toxic storage.
Cold foods cold, frozen foods frozen.
- Food contact surfaces of equipment and utensils clean
Plates under oven and shelving below cook line found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Storage/handling of clean equipment, utensils
Pre-set glasses are stored with the food contact surface facing up on the tables.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
- Critical: Hand washing sinks installed, located, accessible
Hand sink in dish room was blocked by several sheet trays. Keep all handsinks open and accessible.
- Floors properly constructed, clean, drained
Floor below hot side cook line found to me heavily soiled. Clean on a routine basis to ensure a smooth surface.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Light shield in dish room found to be broken. Replace to ensure food safety.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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9/22/2014 | Routine | 91 |
HACCP: Provided Handwashing HACCP. Ensure all sinks are always accessible for handwashing and are used for handwashing ONLY.
Frozen foods were stored frozen.
- Original container, properly labeled, consumer advisory
Large steel pan of beef was taken from the oven and placed into the walk-in cooler without a date and time of cooling. Corrected by labeling to ensure proper temperatures are reached in the correct amount of time (135 degrees F to 70 degrees F within two hours, 70 degrees F to 41 degrees F or less in an additional 4 hours).
Label all cooling potentially hazardous food with the date and time of preparation.
- Storage/handling of clean equipment, utensils
Pre-set glasses are stored with the food contact surface facing up on the tables. Correct by storing all glasses inverted.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in walk-in cooler were soiled. Clean as often as necessary to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items labeled and used properly
A spray bottle with yellow liquid was not labeled with the contents in the mop sink room. A spray bottle of clear liquid was not labeled with the contents in the 3 compartment sink area. Corrected by labeling with contents.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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3/18/2014 | Routine | 92 |
HACCP: Labeling of ready to eat potentially hazardous foods when stored longer than 24 hours including milk.
Quat Sanitizer: 400 ppm Dish Machine Heat Sanitized: 183°F
- Food protection during storage, prepartion, display, service, transportation
Bulk sugar in plastic bin stored on shelf under prep table in prep area was contaminated with what appeared to be dried green (possibly parsley) and small brown particles. Protect foods at all times including during storage to prevent physical contamination and un wanted ingredients.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Ice scoop handle was in laying in ice bin in server station and in contact with ice. When storing scoop in product (ice) ensure handle remains extended out of ice at all times.
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.
- Non-food contact surfaces clean
1) Exterior of bulk sugar and flour bins in kitchen prep area were extremely soiled. 2) Counter top in server area was soiled in back and hard to reach areas. 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
Tableware is preset with glasses sitting up and not inverted to protect food contact surfaces. Invert glasses to protect food contact surface. Glasses and cups shall be stored inverted. Store inverted.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
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10/28/2013 | Routine | 95 |
HACCP: Proper cooling and monitoring of potentially hazardous foods
Quat Sanitizer: 300 ppm Dish Machine Heat Sanitizer: 185°F
- Original container, properly labeled, consumer advisory
Bulk product containers next to rack near walk in coolers containing rice, bread crumbs, and batter mix were not labeled. Label all bulk products when removed from original containers.
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: Foods properly cooled
Cooked pollock had temperature of 60°F. Being cooled in walk in refrigerator from lunch time ending at 2:00 pm and employees forgot to label with time. Cool cooked potentially hazardous food from 70°F(60°C) to 70°F (21°C) within 2 hours
- Food protection during storage, prepartion, display, service, transportation
Container of ground beef in walk in cooler was uncovered. Cover foods at all times.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Corrected by staff, covered beef.
- Non-food contact surfaces clean
Top of container holding utensils next to potato and bread warmer was soiled as was shelf below. Clean all non-food contact surfaces 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
1) Tableware is preset with glasses sitting up and not inverted to protect food contact surfaces. Invert glasses to protect food contact surface. Glasses and cups shall be stored inverted. 2) Appetizer forks stored in container next to bread warmer in kitchen with handles down and food contact surface up. Store inverted.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
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7/10/2013 | Routine | 90 |
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