A complaint was received on 12/14/15, RFS # 15-0562. The complaint stated the following: "Lukewarm chicken, fish, potatoes and vegetables were served at a function Saturday night, 12/12/15."
I spoke with Rory, the owner of this establishment, on 12/17/15. He stated that this event was held here, inside, at their establishment. The food items were held in chafers and the pans were brought out straight from the kitchen. On Saturday night, after the person had complained about the food not being hot enough, new food was brought to her whole table. The new food was plated with hot dish covers on them brought out straight from the kitchen.
A food temperature HACCP form has been given to this establishment as a reminder about the proper hot food cooking temperatures. Also, as a reminder, hot food items, once cooked to the proper temperture, is required to be hot held at 135 degrees F or higher.
No further action needed.
No violation noted during this evaluation. | 12/17/2015 | Complaint Investigation | |
Sanitizer solution for sanitizer buckets is Quat solution at 400ppm.
Dish machine is Cl- solution @ 50ppm.
Frozen foods frozen.
HACCP: Discussed private septic maintenance.
- Food protection during storage, prepartion, display, service, transportation
Found Austin Blues BBQ Box stored on floor of 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.
Found employee microwavable meal stored on top shelf, directly above small packages of butter in the coca cola cooler in storage area.
Employee foods shall be stored below and separated from foods to be used by establishment.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found racks inside the meat and produce walk in coolers to be worn.
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.
- Critical: Sanitizing concentration
Found dish machine to be at 0ppm. Dish machine was not distributing sanitizer into dishwasher during the sanitizer rinse cycle.
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.
Corrected by clearing the clogged tubing to allow sanitizer to freely enter dish machine. Sanitizer solution was corrected to 50ppm.
- Food contact surfaces of equipment and utensils clean
Found the soda gun located in the bar of the banquet hall to have an accumulation of buildup.
Please wash, rinse, and sanitize all food contact surfaces on routine basis.
- Non-food contact surfaces clean
Found the inside bottom of the Tappan refrigerator to be soiled.
Found the fan covers of the True refrigerator on cook line to be soiled.
Found gasket of walk in produce cooler to be soiled.
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
Found the hand washing sink in wait staff area near banquet hall to be without soap.
A supply of soap shall be conveniently located near each lavatory.
Found the hand washing sink in the bar of the banquet hall to be without paper towels.
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
Found floor of the meat walk in cooler to be worn with the paint coating chipping away.
Found floor of the bottling area to be worn with the paint coating chipping away.
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 constructed of smooth, easily cleanable, durable material.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found ceiling above dish machine to be soiled.
Found hood above fryers on cook line to be soiled.
Please clean all ceilings and attached equipment on a routine basis to maintain clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Found mops being stored in the mopsink of the wine tasting area's side room and in the mop bucket in the kitchen.
Cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored separated or hanging so that they are freely drying.
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12/8/2015 | Routine | 85 |
The cooler at the cook line in the kitchen is now repaired and maintains the food items at 41 degrees or below. Monitor the temperature several times a day.
The door at the Northwest corner of the building has been repaired and the gap is no longer present.
A recheck fee will be accessed.
No violation noted during this evaluation. | 9/29/2015 | 1st Recheck | |
temperatures continued: beer cooler at Banquet bar, 40
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The 2 door prep cooler, at the kitchen cook line, across from the hand sink has an internal temperature of 47 degrees F and all food items are 46 degrees F or above. Maintain all cold food items at 41 degrees F or below. The food items have been voluntarily disposed of. A recheck for this cooler will occur on or after 9/7/15 or when you contact our office.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
The following was observed during the inspection: 1) gloves not being changed out between tasks, such as after touching a broom and a personal cell phone (found on a shelf at the cook line). 2) sampling cubes of cheese in the prep area.
Single-use gloves shall be discarded when damaged or soiled or when interruptions occur in operations.
Employees shall consume food only in designated dining areas.
The employees were corrected and educated on these items during the inspection.
- Food contact surfaces of equipment and utensils clean
The blade of the large can opener in the kitchen is soiled. Maintain all food-contact surfaces clean. Clean this area.
- Non-food contact surfaces clean
1) The gasket on the larger walk-in cooler is soiled. 2) The exterior bottom surface of the fryer in the kitchen is soiled. 3) The gasket on the small walk-in cooler is soiled. Maintain all non-food contact surfaces clean.
- Critical: Outer openings protected from insects, rodent proof
The door located on the Northwest corner of the building does not completely close and daylight and a gap is present under it.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. A recheck will occur for this door on or after
- Floors properly constructed, clean, drained
The floor surface in the larger walk-in cooler is worn. Maintain all floors so they are smooth and easily cleanable. Resurface/seal the floor.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall near the mop sink in the kitchen is soiled. 2) A hole is present on the wall near the hand sink/mop sink in the kitchen (possibly where a soap dispenser used to be). 3) The fan covers on the ceiling of the True prep cooler, located at the end of the cook line in the kitchen are soiled. 4) The water pipes connected to the wall under the three-compartment sink in the kitchen are soiled. Maintain all walls, ceilings and attached equipment clean. Clean these areas and repair the hole on the wall so it's smooth and easily cleanable.
- No Certified Manager Present
A certified food manager certificate is no longer present at this establishment.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Provide proof of certification by the next routine inspection.
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8/28/2015 | Routine | 81 |
RFS # 15-0193
A complaint was received on 5/19/15. This complaint involved a person getting ill and one of the meals eaten within the 72 hour food history was at this establishment. The meal eaten on 5/16/15 was a turkey roll-up, grouper salad and a can of coke.
The findings are as follows: the ingredients for the turkey roll-up are a tortilla wrap, in house made cranberry mayo, smoked turkey (precooked, pre made), bacon, cheddar cheese (sliced), lettuce, sliced tomatoes and sliced red onion. The grouper salad includes deep fried grouper nuggets, sliced mozzarella cheese, spring mix, kiwi pomegranate dressing (made in house). All food temperatures were at 41 degrees or below for all potentially hazardous food items and frozen for the grouper.
Personal hygiene, proper glove use, and proper hand washing was addressed during this inspection as a reminder. It was noted during this inspection that an AJAX disinfectant cleaner was being used on the food contact surface tables in the kitchen. After reading the Material Safety Data Sheets, it was confirmed that this product should be used for non-food contact surfaces only. The label for this product that is located above the mop sink says it is a "Disinfectant/Sanitizer". This product has been pulled from the mop sink area and will only be used for non-food contact surfaces. The quat sanitizer in the buckets will continue to be used on the food-contact surfaces and all equipment for food preparation will continue to be ran through the chlorine sanitizer dish machine.
No further investigation. Case closed.
No violation noted during this evaluation. | 5/20/2015 | Complaint Investigation | |
Haccp discussed: Chemical labeling
- Original container, properly labeled, consumer advisory
Found items removed from bulk container not labeled (ex. cinnamon shakers, powder sugar, sauces in walk in)
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Non food contact surfaces in disrepair
- Thermometers, gauges, test kits provided
No test available at tasting room bar for Quat sanitizer.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
Please detail cooking equipment on cooks line, (cook was in process of cleaning range at time of inspection), The cooler in the wine bottling area need the bottom shelf clean. Make sure to remove all sticker residue from plastic and metal pans before washing. 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.
- Plumbing installed and maintained
Found a leak in the hot side faucet at the three compartment sink. Found saran wrap around mushroom cap to mop sink faucet in kitchen. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Found the painted floor in the walk in cooler chipping and worn. Detail floor under cook line equipment and under shelves in kitchen area. It is suggested that the wooden floor in the storage area above kitchen be painted for ease of cleaning.
Cleaning of floors, except in an emergency, shall be done during periods when the least amount of food is exposed, such as after closing or between meals.
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 constructed of smooth, easily cleanable, durable material.
- Walls, ceilings, and attached equipment, properly constructed, clean
Please dust ceiling vents in employee rest room and in kitchen area. Please clean the wall and caulk near the mop sink.
Intake and exhaust air ducts shall be maintained to prevent the entrance of dust, dirt and other contaminating materials.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Replace missing light shields to lights in dry storage area.
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.
- Critical: Toxic items labeled and used properly
Found a bottle with blue liquid (glass cleaner?) labeled as sanitizer, and found red liquid in a bottle with no label.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents. Corrected by manager.
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2/26/2015 | Routine | 86 |
HACCP: Discussed and provided information on Date Marking, Cooling, and Toxic Violations.
Cold food cold, frozen foods frozen.
Note: Heavy cream and cooked beef were found to lack proper date marking. Violation #3a
- Food contact surfaces designed, constructed, maintained, installed, located.
Cracked and broken lexan containers observed during inspection. Remove and replace with containers that have a smooth, durable, easy to clean surface to ensure food safety.
- Food contact surfaces of equipment and utensils clean
The following items were found to be soiled: Ice machine baffle, utensil container, top of oven, Handles on prep table on line, and shelf storing plates left of the dish machine. Clean and sanitize on a routine basis to ensure food safety.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels were missing from bar hand sink and at hand sink in ice machine room. Replace to ensure proper hygienic hand washing.
- Critical: Toxic items properly stored
Container of Quat tabs and bag of unknown chemiceal tablets were found on upper plate shelf between dish machine and three compartment sink. -Corrected by moving.
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.
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11/12/2014 | Routine | 89 |
HACCP: Discussed and provided hand washing bulletin.
Cold foods cold, frozen foods frozen.
Sanitizer: Quat: 200ppm
- Original container, properly labeled, consumer advisory
Products in unmarked containers found in dry storage and Walk in freezer.
Keep food items in original container or label with common name along with date.
- Food protection during storage, prepartion, display, service, transportation
Open product boxes found in walk in cooler and grilled wraps found uncovered on bottom shelf of True reach in cooler located in the kitchen.
Keep all food products covered to ensure food safety.
- In-use food dispensing utensils properly stored.
Scoop found submerged in corn starch container in dry storage.
Food utensils shall be stored on a clean surface or in the product with the utensil's handle extended out of the product.
- Food contact surfaces of equipment and utensils clean
Ice machine baffles, spice shelf in kitchen, and utensils tubs in kitchen were found to be soiled.
Clean and sanitize routinely to ensure food safety.
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9/5/2014 | Routine | 94 |
HACCP:. Discussed cooling and provided cooling haccp sheet
Sanitizer used: Dish machine Chlorine. Wiping cloth buckets and 3-compartment sink uses quats
All frozen food was frozen.
According to staff the septic tank was last inspected a in March. The septic tank is visual inspected once a month. Kitchen manager said he is aware of the importance of keeping the grease trap clean and has documentation of when the grease trap is cleaned out.
- Storage/handling of clean equipment, utensils
Scoops, spatulas and other utensils in the grey bins across from the true cooler were being stored every which direction.
Arrange the utensils so they are all the same direction with the handle presented to the worker.
- Single service items properly stored, handled, dispensed
Plastic spoons stored on the shelf of the prep cooler were every which direction.
Corrected by arranging the spoons so the handle was up to the employee.
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.
- 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.
When the bar is put into service make sure to have paper towels at the bar.
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
The following locations are where the floor is soiled: under the racks in the walk in freezer, around the grease trap and long the base boards through out the kitchen area.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall at each hand sink the kitchen has exposed particle which water can absorbed into.
Seal the wall.
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.
- No Certified Manager Present
Food service sanitation manager has a valid license and has taken a refresher. The manager provided documentation of this for my review.
All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
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4/1/2014 | Routine | 94 |
HACCP Discussed overcrowding of walk in freezer and food storage.
Chlorine sanitizing bucket concentration: 200 ppm.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food on floor of walk freezer.
Store boxes of food 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
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving of dish drying rack are in disrepair and rusty.
Resurface and repair racks.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels present at bar hand sink.
Provide paper towels are bar hand sink.
A supply of sanitary towels shall be provided at every hand sink to ensure proper hand washing of staff..
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11/8/2013 | Routine | 95 |
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