HACCP: Hand washing
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found cardboard lining shleves in walk in cooler and cardboard on milk crates for fruit. Cardboard is not easily cleanable. The cabinets in the kitchen are worn.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The popcorn machine is in need of a deep cleaning. The catch tray to the pizza oven has excess of food debris.
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
Non food contact surface cleaning: defrost the white chest freezer in the basement, the plastic rack for bread in the walk in cooler has mildew build up on it, dust the tops of the reach in coolers in kitchen, clean as needed. Non food contact surface shall be clean.
- Critical: Hand washing sinks installed, located, accessible
Found a two wheel hand cart and rolling shelf stored in front of the hand sink in the kitchen. Removed and spoke to employees.
Lavatories shall be accessible to employees at all times.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Found dumpster open and excess of bird feces on the dumpster. Make sure dumpster lid remains closed. Corrected.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excess of unused items in the basement. Remove unused items as they can offer a place for pest to hide.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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8/11/2015 | Routine | 89 |
HACCP: Home prepared foods Labeling hand out left at facility.
- Critical: Approved source
•Found containers of homemade salsa in ball jars stored in walk in cooler. Found several empty ball jars in clean dish area. Spoke to employee. He assured that salsa is not for sale. If this is a personal item then it needs to be labeled as such. Usage of home prepared or hermetically sealed food which has been processed in a place other than a wholesale food processing establishment is prohibited.
- Critical: Wholesome, sound condition
Found brown head of lettuce in walk in cooler. Corrected and spoke to employee. All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
- Food protection during storage, prepartion, display, service, transportation
Found a can of monster stored in the ice used for drinks. Do not store anything in ice used for food.
Ice used for cooling stored food, food containers, or food utensils shall not be used for human consumption.
- Food contact surfaces of equipment and utensils clean
Please detail the popcorn machine, and the pizza oven. Both are heavily soiled.
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
Non food contact surface: remove char accumulation from the outside of the stock pots, clean the back splash for the flat grill area, remove lime accumulation from the three compartment sink, non food contact surfaces shall be clean.
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3/25/2015 | Routine | 90 |
HACCP: Toxic labeling. Ensure all bottles with cleaning products are labeled with contents.
Chlorine sanitizer is used at the establishment.
Frozen foods stored frozen.
- Food protection during storage, prepartion, display, service, transportation
Multiple buckets of ice used to refill the bar ice bins are stored uncovered in the walk in cooler. Cover to prevent contamination by dust, pests, or overhead condensation.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: microwave in kitchen, fryers in kitchen, grill in kitchen, pizza oven, and soda gun holders. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Single service items properly stored, handled, dispensed
Boxes of plastic cups and foam lids are stored on the floor in the basement. Elevate.
- Critical: Hand washing sinks installed, located, accessible
Handwashing sink in kitchen had sink drains stored in it and was not easily accessible for handwashing due to a cart being parked in front of it. Corrected: sink drains removed and cart moved to allow accessibility to handwashing.
Lavatories shall be accessible to employees at all times.
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10/14/2014 | Routine | 91 |
HACCP: Hand Washing HACCP Provided
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
Note: Getz provides routine hood cleaning. Next scheduled cleaning is 6-2014.
- Critical: Foods properly cooled
Fully cooked hams stored in walk-in cooler are not date marked with day or date of preparation. All potentially hazardous ready to eat foods must be date marked with day or date of preparation to ensure the food is consumed or discarded within 7 days. Corrected by education.
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.
- Food protection during storage, prepartion, display, service, transportation
Buckets of ice used to refill ice bins at the bar are stored in the walk-in cooler with no covering. For long-term storage, cover ice with a lid or plastic wrap to prevent contamination.
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.
Handle of popcorn scoop was stored inside of the kernels. Store handle extended out of food or clean and dry outside of container.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: white diverter inside of ice machine in basement, pizza oven in kitchen, interior of microwave in kitchen. Clean and sanitize all food contact surfaces as often as necessary.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in restrooms are dusty. Compressor cover in the walk-in cooler is soiled. Clean routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/17/2014 | Routine | 89 |
HACCP - Discussed proper handwash procedures and need for repairing handsink. Sanitizer - chlorine
- Food contact surfaces designed, constructed, maintained, installed, located.
Cardboard utilized to line 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. Remove cardboard.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving utilized to store dishes above 3 bay sinkwith exposed wood.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
Interior bottom shelving of upright freezer soiled. PVC diverter on ice machine soiled. Interior of pizza oven soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Drawers storing clean utensils soiled. Surface of cabinets heavily soiled with debris. Clean and sanitize non food contact surfaces.
- Critical: Water source safe, hot, and cooled under pressure
Designated handsink in bar area not operable (no hot or cold water).
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet. Workers will temporarily utilize a compartment of 3 bay sink at far end of bar (there are 2 sets of 3 bay sink, farthest not being utilized). Repair and restore potable water supply to designated handsink. Recheck on or after 11/15/13.
- Walls, ceilings, and attached equipment, properly constructed, clean
Gaps in panels on walls and ceiling of walk in cooler. Recualk walls and ceiling to remove gaps/openings.
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11/1/2013 | Routine | 88 |
.HACCP - Discussed proper heating and cooling of potentially hazardous foods. Sanitizer - Cl
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
Interior shelving in Frigidaire freezer soiled. Interior of microwave soiled. Interior of pizza oven soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Gaskets on doors of Frigidaire freezer soiled. Shelving storing dishes and dry goods soiled. Cabinet doors heavily soiled and sticky. Clean and sanitize non food contact surfaces.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
No lid on trash can in men's restroom. Provide lid for trash can.
- Floors properly constructed, clean, drained
Flooring under equipment and near walls in bar area and kitchen heavily soiled. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Gaps in sections of walls and ceiling in walk in cooler
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Broken light fixture in kitchen area. Repair or replace lightshield.
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4/24/2013 | Routine | 88 |
HACCP - Discussed proper handwash procedures. Sanitizer- Chlorine
- Food protection during storage, prepartion, display, service, transportation
Box of bread stored on floor in walk in cooler.
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
- Food contact surfaces of equipment and utensils clean
Interior shelving and compartments of refrigerator/freezer combo soiled. Drink dispenser holders at bar soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of the following mechanical refrigeration: upright frigidaire freezer, refrigerator/freezer combo (frigedaire). Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Single service utensils stored on basement floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Leaky valve on cold water at 3 bay sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lids open on outside dumpsters.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Floors properly constructed, clean, drained
Kitchen flooring in corners and under equipment soiled. Provide a routine cleaning.
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8/23/2012 | Routine | 90 |
HACCP - Discussed storage of food items in ice utilized for consumption. Sanitizer - Chlorine
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed ice, beer bottle cap and straw in handsink at bar. Handsink is for handwashing only. Clean and sanitize handsink. Worker cleaned and sanitized handsink. Corrected.
- Food contact surfaces of equipment and utensils clean
Interior of pizza oven soiled. Interior of microwave soiled. Plastic diverter on ice machine soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on the folowing: Frigidaire refrigerator, Frigidaire freezer. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled walls in walk in cooler. Missing coving in walk in cooler. Clean and sanitize walls in walk in cooler. Replace missing coving.
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3/7/2012 | Routine | 91 |
HACCP - Proper handwashing procedures Sanitizer - chlorine
- Thermometers, gauges, test kits provided
Improper test strips for checking accuracy of sanitizer solution concentration.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used. Provide proper test strips for checking concentration of sanitizer.
- Food contact surfaces of equipment and utensils clean
Interior of pizza oven heavily soiled. Soiled diverter on ice machine. Soiled drink dispenser holders at bar. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled shelf under pizza oven, and popcorn machine. Soiled gaskets on Frigidaire refrigerator next to pizza oven. Clean and sanitize non food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Handsink in kitchen blocked with 5 gallon bucket in sink, and dolly/handtruck in front of it.
Toilet facilities shall be accessible to employees at all times. Worker removed bucket and dolly/handtruck from area of handsink. Corrected.
- Floors properly constructed, clean, drained
Flooring heavily soiled in corners and under equipment. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Caulking in disrepair on walls where ceiling meets. Recaulk walls/ceiling.
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11/30/2011 | Routine | 90 |
HACCP- Temperature control of potentially hazardous foods sanitizer - chlorine
- Food contact surfaces designed, constructed, maintained, installed, located.
Caulking at seams/junctures in walk in cooler pulling apart and missing.
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.
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored in sink without sanitizing solution, wet wiping cloth on counter behind bar.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Soda dispenser holders soiled with debris. Interior of upright Frigidaire freezer soiled. Soiled walls in walk in cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on door of 2 door upright Frigidaire refrigerator. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Single service bowls stored next to nacho cheese warmer. Store bowls inverted or covered to protect food contact surfaces.
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5/13/2011 | Routine | 93 |
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