HACCP: Gaps that may allow pest entry from the outside to the interior must be eliminated. Doors must self close and fit tightly.
Quats was used in 3 bay and was at the proper level of 150 ppm.
- Original container, properly labeled, consumer advisory
Cooked and cooled meats in walk in not labeled properly.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Several random items in the top of the right line cooler were not at proper temperatures - tomato slices, guacamole etc. - the lower left drawer gapes open about an inch.
2) Half and half and whipping cream oin cooler next to oven were at temperatures of 49 and 50 degrees - the door was not shut and a gap of about 1 1/2 inches was left open.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times.
*Foods in top of cooler were iced down and liquids in refrigerator were moved to cooler holding at 30 degrees to quickly chill.
MAKE SURE ALL DOORS AND DRAWERS WILL CLOSE COMPLETELY AND FIT TIGHTLY.
- In-use food dispensing utensils properly stored.
Ice scoops for soda machine were held in black pan containing standing water.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
*Ice scoops removed for washing and pan eliminated.
- Food contact surfaces designed, constructed, maintained, installed, located.
A couple of the white boards on the prep table tops are damaged. This restricts effective cleaning and sanitizing.
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.
- Critical: Sanitizing concentration
Dish machine using chlorine as a sanitizer was not dispensing any detectable levels of sanitizing solution onto dish surface.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
*Eco lab re repaired while still on site*
- Food contact surfaces of equipment and utensils clean
1) Interior of ice cream cooler soiled at bottom and on lid.
2) Interior of right line cooler under top lid and inside rear behind drawer.
3) Interior bottom of True freezer at end of cookline - condensate build up also.
4) Hobart floor mixer soiled under top around shaft, back plate, cage guard and edges.
5) Meat slicer soiled behind blade on back plate.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits, food debris, and other accumulated soil.
- Plumbing installed and maintained
1) Handsink by door between bar and kitchen has insufficient water flow for proper handwashing.
2) Handsink on the cookline has no cold water due to a constant leak - the water is turned off.
3) Hot water side of the prep sink does not function - the fixture spins and does not grip.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
All sinks must be supplied with hot and cold running water, free from leaks and with sufficient flow to utilize for intended purpose.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
NO paper towels available at handsink behind bar.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
*Bi folds were out so a roll was brought up and places on counter.
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6/29/2012 | Routine | 82 |
HACCP: Ensure that level of sanitizing chemical used in all areas is at sufficient strength to effectively sanitize.
- Original container, properly labeled, consumer advisory
1) Cooked and cooled foods in walk in not labeled with T I M E S>
2) Multiple items dry and in prep coolers that could not be easily identified were not labeled.
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 all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Potentially hazardous foods in wait station dessert/salad cooler at improper temperatures. See page 2 for exact temps.
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.
*potentially hazardous foods thrown out*
Keep cooler closed when not in actual use and monitor, Potentially hazardous foods must not be put back in unit until capable of holding them under 41 degrees.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Surfaces of 3 white cutting boards on shelf in dish area are damaged and have "gummy" texture.
2) White boards at prep tables are damaged - cuts and grooves that make sanitizing difficult.
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.
- Food contact surfaces of equipment and utensils clean
1) Several clean white dishes on rack next to 3 bay drainboard where soiled dishes sit were dirty also.
2) Lower interior of the Blodgett oven has build up.
3) Lower interior of the 5 door bar cooler has something spilled throughout the bottom.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following surfaces are soiled: edge behind the top of the ice machine door once it is opened, accessory areas on the Hobart mixer- especially the shield behind the shaft, accessory areas on the tilt skillet- esp. the lower sides, front track where the doors slide on the stainless cabinet holding mixers, metal containers holding the cocoa and powdered sugar, back area on top of True prep cooler where open top sits, some of the equipment handles and door tops and sides - where hands touch, sides of the deep fryers, bar well in front of the 3 bay, vent blower above 3 bay - excessive dust.
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
Back flow device on left side faucet fixture of 3 bay sink leaking excessively.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Floor in corner by freezer and in front of ice machine had large amount of standing water.
Floors, floor coverings, mats, and duckboard shall be maintained clean and free of standing water.
- Lighting provided as required. Fixtures shielded
1) Light in freezer is out.
2) Light in walk in is insufficient.
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.
- Critical: Toxic items properly stored
1) Butane spray cans on shelf in dry goods room above Japanese bread crumbs.
2) Burn spray with Lidocaine as an ingredient in spray bottle laying on side in drawer intermixed with skewers, deli tissues and other food items.
3) Sterno on back shelf of dessert cooler.
4) Sternos on lower shelf above plates at wait station beverage area.
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
*these items were moved*.
- No Certified Manager Present
Certified personnel must be present at all times facility is handling potentially food in any manner.
Copies of certifacations must be available on site.
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2/2/2012 | Routine | 81 |
HACCP: Severely dented cans must be separated from those in use and marked clearly for return or they must be disposed of.
- Original container, properly labeled, consumer advisory
Cooked and cooled foods in the walk in were not labeled properly - meats, pastas etc.
Label all cooling potentially hazardous food with the date and TIME of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Multiple items in the wait station cooler were out of temperature. See page 2 for items.
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.
*the potentially hazardous foods greater than 41 degrees were disposed of and the unit was adjusted cooler*
DO NOT PLACE POTENTIALLY HAZARDOUS FOODS IN UNIT UNTIL IT CAN HOLD THEM AT 41 DEGREES OR LESS*
- Thermometers provided and conspicuously placed
Thermometers were missing in several coolers - most were the cookline coolers.
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: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1) Ice binehind bar has no protective cover.
2) Boxes of sweet potatoes and radishes on floor in dry goods room.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Multiple open drinking cups with no lids in various areas with beverages inside.
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 of equipment and utensils clean
1) Racks in side cooler under blower are soiled.
2) Blower covers on fans in cooler are soiled.
3) Soiled knife between coolers on cook line.
4) Plastic drawer unit in walk in soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following NON FOOD contact surfaces are soiled: tops of upper shelving in kitchen that is hard to see, areas/sides between cooking equipment, lowest shelves under pantry table by dessert cooler lower fronts of Majestic oven and Alto sham, accessory areas on floor mixer, wells holding bottles at bar.
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.
- Single service items properly stored, handled, dispensed
Single service/ to go items stored improperly throughout.
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
Store upside down and handle from bottoms.
- Floors properly constructed, clean, drained
1) Floors behind and under fryers soiled.
2) Carpeted mats used in wait station area.
No carpeting is permitted in food preparation, equipment-washing, utensil-washing areas, in food storage areas, near lavatories, and in toilet room areas where urinals or toilet fixtures are located.
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10/24/2011 | Routine | 77 |
HACCP: Outer openings must be sufficiently protected from pest entry. Eliminate gaps in doors to the exterior.
- Original container, properly labeled, consumer advisory
1) Several dry and liquid food items on cook line not labeled.
2) Cooked and cooled potentially hazardous foods -prime rib, pork roast etc. not labeled with TIME.
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 all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Multiple foods in the middle cooler on cook line were out of temperature ranging from 45 - 49 degrees F. Temperatures were checked with 2 thermometers (see pg. 2).
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.
*items were thrown out"
Cooler must be capable of holding before reuse with potentially hazardous foods.
- Thermometers provided and conspicuously placed
No thermometer in the True prep cooler at end of line.
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.
*thermometers placed in coolers.
- Critical: Potential for cross-contamination
storage practices
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
1) Open can of root beer on lower shelf in dish area.
2) Glass of read beverage on lowest shelf by grill brick on cook line.
3) Bottled beverage in pass thru -lid on - stored above prep tables in cook area.
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.
Metal mesh rack on shelf with loose metal damaged edges.
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.
*item thrown pout*
- Food contact surfaces of equipment and utensils clean
Several ceramic boats on shelf at wait station were soiled with stuck on food debris.
Food contact surfaces must t be free from grease, encrusted food deposits, and other soil.
- Single service items properly stored, handled, dispensed
Single service articles in various areas stored improperly.
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.
*these were inverted*
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at the bar handsink.
Trash cans in restrooms have no functional lids/ covers.
Easily cleanable. covered waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Carpeted matting in wait station area.
No carpeting is permitted in food preparation, equipment-washing, utensil-washing areas, in food storage areas, near lavatories, and in toilet room areas where urinals or toilet fixtures are located.
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5/24/2011 | Routine | 76 |
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