GC:
Frozen foods frozen
Sanitizer: 200 ppm (quat)
HACCP: Education on date marking and date marking handout
Meat cooking in the heater at the top of the stairs was found at 80 degrees with an oven temperature of 100 degrees. The cook does not keep a temperature log or time/temp log to ensure the meat in reaching proper internal temperature within the appropriate amout of time. Will provide more information
- Original container, properly labeled, consumer advisory
The flour bin in the alcohol room of dry storage was found without a label
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.
Correct by labeling all easily mistakable foods not stored in their original container
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1.) Homemade dressing were found across from the dish room in the prep cooler without dates
- Food protection during storage, prepartion, display, service, transportation
Ready-to-eat bread was found stored on metal racks across from the walk-in cooler without protection or covering
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Correct by providing protection for all ready-to-eat foods
- In-use food dispensing utensils properly stored.
A.) 1.) The ice scoop in the serving area in front of the kitchen was found with the handle in the ice
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The heater next to the south blend heater in the prep room across from the walk-in cooler has a torn door gasket
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.
Correct by repairing or replacing all torn door gaskets
- Wiping cloths clean, used properly, stored
1.) A wet wiping cloth was found in the serving area in front of the kitchen stored out of a sanitizing bucket
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
Correct by storing all wet cloths in sanitizing buckets
2.) Several soiled cloths were found on the floor below the grill next to the dish room
Cloths used for wiping food spills on tableware, such as plates or bowls being served to the consumer, shall be clean, dry.
Correct by storing all cloths clean and dry or in sanitizing buckets
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled... 1.) the blender on the top shelf next to the armana microwave
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled... 1.) the electrical outlets above the counter by the amana microwave
- Storage/handling of clean equipment, utensils
1.)| Plates next to the armana microwave are stored with the food contact surface facing upwards and are stored below heavily soiled wires
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
Correct by cleaning wires and storing all plates inverted with the food contact surfaces protected
2.) spoons were found stored with the handle downward in a silverware container next to the prep cooler across from dish
Spoons, knives and forks shall be touched only by their handles.
Correct by storing all utensils with the handle extended out toward the employee
- Single service items properly stored, handled, dispensed
Single service plastic cups were found stored in a cardboard box on the ground next to the dryer in dry storage
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
Correct by storing all single service articles off of the ground
- Single service articles not re-used
A single service sour cream container was found being reused with stir fry seasoning it the container stored on the top shelf of the cook line
Re-use of single-service articles is prohibited.
Correct by not reusing single service containers and replacing with reusable containers
- Plumbing installed and maintained
The hot water handles of the 3 compartment sink in the meat room are leaking from the handle
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Correct by repairing all leaks
- Floors properly constructed, clean, drained
1.) The floor behind the grills on the cook line is heavily soiled
- Walls, ceilings, and attached equipment, properly constructed, clean
1.) The wall above the cook line is soiled
- Critical: Toxic items labeled and used properly
A clear spray sanitizer bottle of blue liquid was found below the grill next to the dish room without a label
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
Corrected by education and labeling
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12/4/2015 | Routine | 74 |
A Recheck was conducted due to routine inspection on 9/17/2015. Front server cooler is now operating between 36-38F and may be used to store potentially hazardous foods. Screen on back door has been replaced and no longer any holes. All items requiring a recheck have been repaired, no further rechecks are required. A recheck fee may be applied for all rechecks.
No violation noted during this evaluation. | 9/22/2015 | 1st Recheck | |
GC:.
Frozen foods frozen
Sanitizer: 200 ppm (quat)
HACCP: Handwashing handout and education on using handsinks for handwashing only. Manager was observed to pour a gallon of milk down the handwashing sink near dish area. Discussed the potential for contamination when handwashing sinks are used in a manner other than handwashing.
A recheck will be conducted on or after 09/24/2015 to determine if the back screen door and true cooler have been repaired. No potentially hazardous products are to be stored in the true cooler until approved. A recheck fee will be assessed for all necessary rechecks.
- Original container, properly labeled, consumer advisory
Meat seasoning on the upper shelf next to microwave was found without a label
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.
Correct by labeling all seasonings not stored in their original container
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1.) The true cooler in the serving area was found out of temperature... 1.) Sour cream 55 degrees F
- Food protection during storage, prepartion, display, service, transportation
Onions were found stored on the ground in the stair well
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
Correct by removing onions from floor and storing all food products and utensils at least 6 inches off of the ground
- In-use food dispensing utensils properly stored.
The flour scoop in the flour bin in the basement was found with the handle stored in the flour
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food
Correct by storing all handles out of the food product and toward the employee
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
An employee gatorade was found stored in the counter top prep cooler next to the dish area
All employee drinks should be stored in a separate area away from food products and utensils
Corrected by education and removing drink from cooler
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1.) The door to the true cooler in serving area by kitchen was found with a broken door
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were found to be heavily soiled... 1.) inside of microwave by dish area
- Non-food contact surfaces clean
The following non-food contact surfaces were found to be heavily soiled... 1.) 2 drawer door ledges below microwave near dish area
- Storage/handling of clean equipment, utensils
Plates and bowls were found next to the microwave and below heavily soiled cords with the food contact surface upwards and without protection
Plates and bowls shall be stored inverted.
Correct by providing a protective covering over the plates and bowls or inverting all plates and bowls
- Plumbing installed and maintained
1.) A ceiling pipe in the basement is leaking into a bucket near food storage
- Critical: Outer openings protected from insects, rodent proof
The screen door in the back of the kitchen to the right of the dish machine is torn and without full protective covering to the outdoors
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.
Correct by repairing screen or replacing door. A recheck will be conducted on or after 09/24/15 to determine if the door has been repaired or replaced. A recheck fee will be assessed for all necessary rechecks
- Floors properly constructed, clean, drained
Floors in the dish washing area were found to be heavily soiled with build-up
All floors should be maintained clean at all times
Correct by cleaning all floors
- Walls, ceilings, and attached equipment, properly constructed, clean
1.) Wall tiles between handsink and dish machine were found to be missing
- Lighting provided as required. Fixtures shielded
There is no light shield on the light in the basement in front of the stairs
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.
Correct by providing a light shield over all unshielded lights in food areas
- Critical: Toxic items properly stored
Burn gel was found stored next to steak seasoning on top shelf of cook line
First-aid supplies and medicines shall be stored in a manner that prevents the contamination of food and food-contact surfaces.
Corrected by education. Store all chemicals, first aid supplies, medications, and other toxic items away from all food products and food utensils
- Critical: Toxic items labeled and used properly
Chemical bottle in basement next to food product on silver shelf was found without a label
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
Corrected by education. Label all chemical and sanitizing bottles
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9/17/2015 | Routine | 68 |
HACCP: Food Protection.
Quats is the sanitizer used in bottles and buckets.
Frozen foods were stored frozen.
- Food protection during storage, prepartion, display, service, transportation
1) Multiple steaks and other meats stored uncovered in meat walk in cooler. Provide covering. 2) Multiple pre made salads stored in the Arctic Air prep cooler with no covering in between lunch and dinner rush. Provide covering.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Hand sink in kitchen has pulled away from the wall and is no longer sealed. 2) Hand sink in meat cutting room has pulled away from the wall and is no longer sealed. Reseal both hand sinks.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Non-food contact surfaces clean
Observed heavily soiled Lasko box fan on kitchen shelf facing the grills. Clean and sanitize fan to avoid dust contaminating food contact surfaces.
- Storage/handling of clean equipment, utensils
Clean, individual soup bowls are stored with the food contact surface facing up at the soup area of the kitchen. Invert bowls.
- Single service articles not re-used
Multiple Miracle Whip and sour cream containers reused throughout establishment.
Re-use of single-service articles is prohibited.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Walls in dish machine area are soiled. 2) Fan guards in steak walk in cooler are soiled. Clean walls and fan guards.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/22/2015 | Routine | 92 |
temperatures continued: raw chicken, drawer cooler 40 degrees F
Quat sanitizer in bucket = 400ppm
- Foods handled with minimal manual contact
The ready-to-eat garnish at the bar was being handled with bare hands. Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible. Gloves are now being used for a barrier.
- In-use food dispensing utensils properly stored.
The handle for the ice scoop in one of the ice bins at the bar was found touching the ice. Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food. The handle has been removed from the ice.
- Food contact surfaces designed, constructed, maintained, installed, located.
The large meat board in the meat room is worn and no longer smooth. Maintain all food-contact surfaces smooth and easily cleanable. Replace/resurface this board.
- Non-food contact surfaces clean
1) The exterior surface of the grill is soiled. 2) The top surface of the dish machine in the kitchen is soiled. 3) The seasoning rack in the hallway to the walk-in cooler is soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Floors properly constructed, clean, drained
1) The floor in the meat walk-in cooler is worn. 2) The floor at the cook line under equipment and equipment wheels is heavily soiled. Maintain all floors so they are smooth, easily cleanable, non-absorbent and clean. Resurface as needed and clean as needed.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling tiles in the back room behind the bar where the ice machine is located are missing. 2) The fan cover in the True cooler in the wait staff area is heavily soiled. 3) The vent hood in the kitchen is soiled. 4) The wall at the end of the cook line is rough and the paint is peeling. 5) The ceiling at the dish machine in the kitchen has cardboard and the tiles are stained. 6) The wall at the three-compartment sink at the dish machine in the kitchen is soiled. 7) The ceiling in the mop sink/toxic storage room is stained. 8) The ceiling in the bread prep room has a torn tile and is stained. 9) The condenser on the ceiling of the walk-in freezer has a lot of ice built-up. 10) The fan covers in the walk-in freezer are soiled. 11) The ceiling in the men's employee restroom is stained. Maintain all ceilings clean, smooth, easily cleanable and in good repair. Clean as needed replace tiles as needed.
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12/11/2014 | Routine | 92 |
HACCP= date marking
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The True wait staff area cooler had and ambient temperature of 52 degrees F during the inspection. The food items (listed on page two) inside temped between 47-51 degrees F. The temperature dial was adjusted during the inspection and still temped at 46 degrees F later during the inspection. All potentially hazardous food items were taken from the cooler and voluntary discarded. Maintain refrigeration unit less than 41 degrees F to ensure that all potentially hazardous food items are maintained at 41 degrees F or below at all times. Corrected upon inspection. The cooler is now at 40 degrees F and holding.
- Critical: Cross-contamination, equipment, personnel, storage
1) Raw steak was being stored above shredded cheese in the Turbo prep cooler on the prep line in the kitchen. 2) Oven cooked roast beef, which is ready-to-eat, is being stored under raw beef in the meat walk-in cooler.
Foods shall be protected from potential contaminants. Store all ready-to-eat food items above and raw food products. The items have been relocated.
- In-use food dispensing utensils properly stored.
Dispensing utensils at the hot holding wells used to dispense mashed potatoes, vegetables, etc... were stored on top of containers instead of in the food product.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food. Store the utensils inside the food products during service.
- Critical: Hands washed, good hygienic practices (observed).
It was observed during the inspection, that one of the chefs was cutting raw beef on a red cutting board and then placing it on the grill with his bare hands. Without washing his hands, he took the sanitizing cloth from the sanitizing bucket and wiped the red cutting board with it. He then placed it on the prep table and the other chef took the same sanitizing cloth and wiped his ready-to-eat food items cutting board with the sanitizing cloth. No handwashing was observed during this time. In addition, one of the chefs who was not observed washing his hands at all, was observed handling ready-to-eat food items with bare hands. Proper hygiene and hand washing procedures need to be followed at all times. Wash hands as needed especially when handling raw food and ready-to-eat items. Gloves, utensils or deli tissue should be used as a barrier for ready-to-eat food items in addition to proper hand washing.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The gasket/doors on the wait cooler do not slide and close easily. 2) The gasket on the hot holding unit in the mixing prep area is in disrepair. All non-food contact areas shall be kept in good repair. Repair and/or replace these items.
- Wiping cloths clean, used properly, stored
1) Wiping cloths were observed being left out on the prep table when not in use.
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 cloths were either replaced with fresh ones or thrown in the soiled linen area. It was also observed that the sanitizer buckets were soiled on the interior surfaces. Change the sanitizer buckets more frequently to prevent build-up of food debris.
- Food contact surfaces of equipment and utensils clean
1) The ice machine located behind the bar has pink mold on the guard inside. 2) The fan cover located on the ceiling of the interior surface of the wait staff True cooler is soiled. 3) The grill above the flat grill is soiled. 4) The area above where the toaster and plates are stored and surrounding is soiled. 5) The meat slicer, grinder and cutter in the meat room are soiled. 6) There is pink mold inside the ice machine in the meat room. 7) The butcher table in the meat cutting room is worn and is no longer smooth. Repair and/or replace the butcher table. 8) A soiled radio is being stored within the meat grinder. Store all misc. items in a designated area away from food items. All food-contact surfaces shall be clean at all times. Clean these areas.
- Non-food contact surfaces clean
1) The gasket on the door to the walk-in beer cooler is soiled. 2) The areas below the grills at the end of the prep line near the dish machine area in the kitchen are heavily soiled. 3) The exterior of the door for the walk-in meat freezer in the meat room is soiled with black mold. 4) The trash cans throughout are 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. Clean these areas.
- Floors properly constructed, clean, drained
1) The floor in the ice machine room located behind the bar is soiled. 2) The floor below the prep line equipment is soiled. 3) The floor in the meat walk-in is chipped. 4) The floor in the dish machine area is soiled. 4) The mats on the floor in the kitchen cook line are heavily soiled.
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 maintained in good repair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling in the walk-in beer cooler located behind the bar is soiled. 2) The walls in the walk-in beer cooler located behind the bar are soiled. 3) The ceiling in the wait staff prep area has soiled tiles. 4) The baffles in the vent hood in the kitchen are soiled. 5) The ceiling in the dish machine area is soiled. 6) The walls in the dish machine area are soiled. 7) The walls in the mixing prep area in the back of the establishment are soiled. 8) The ceiling above the ice machine behind the bar is missing tiles and soiled. 8) The condenser in the meat walk-in freezer has quite a bit of ice built-up on it. Defrost the freezer as needed.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean and in good repair. Clean all listed areas and replace tiles.
- Lighting provided as required. Fixtures shielded
1) The lights on the ceiling in the basement located above the salad dressing and condiments were not functioning at the time of inspection. 2) The light shield above the light in the cook area in the kitchen is not properly in place. Adequate lighting shall be provided along with proper shields. Provide adequate lighting in the basement food storage area and shield the light in the kitchen.
- Critical: Toxic items labeled and used properly
Several spray bottles throughout the establishment, such as in the chemical storage area (green liquid), one in the storage area in the basement (clear liquid), all sanitizers used for cleaning the tables were not labeled or mislabeled. Label all chemical spray bottles with the correct contents so they are used properly. In addition, a cloth wiping towel is being used to sanitize the dining tables along with the spray bottle sanitizer. If a spray bottle sanitizer is being used, only disposable wiping towels are allowed to be used. An alternative is to use a cloth wiping cloth with a sanitizer bucket, where the cloth can be submerged in sanitizer between uses.
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8/20/2014 | Routine | 72 |
HACCP: Provide date marking haccp sheet
Sanitizer used: Dish machine used high temp. 3-compartment sink at the bar uses Chlorine packets. 3-compartment sink and wiping cloth buckets use Quats.
All frozen food was frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The shelving in the salad prep cooler is rusted and chipping paint.
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 following food contact surfaces are soiled: The bottom of salad prep cooler, upper interior of microwave and the shelving in the produce walk in cooler.
Clean and sanitize all food contact surfaces.
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.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Single service articles not re-used
Multiple sour cream and butter containers being reused to hold food.
These items for single use only.
Re-use of single-service articles is prohibited.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The door to the men's employee restroom is not self closing completely on its own.
Provide that the door self closes completely on its own and is tight fitting.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
The floor is soiled in the following locations: in the dish machine area(under the machine, around the grease trap and long the base boards), the floor under the racks in the walk in freezer, long the base boards on the cook line, under cooking equipment in the kitchen and in the bread oven area.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling and wall in the keg cooler has mold growth on it.
Clean and maintain clean walls and ceilings.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Upon arrival an employees purse was stored on the same shelf as plates and bowls in the waitress area east side of building.
Correct by removing the purse from this location.
Have a designated area where employees can keep their personal items away from utensils and other items used for the establishment
- No Certified Manager Present
No certified manager at the time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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3/20/2014 | Routine | 90 |
HACCP.- Discussed storage of potentially hazardous foods.
- Thermometers provided and conspicuously placed
There is no thermometer in the walkin dairy 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.
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on a tray in front dining area. Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet cloths correctly.
- Food contact surfaces of equipment and utensils clean
The interior of the salad cooler is extremely soiled. Maintain all food-contact surfaces clean. Clean cooler.
- Single service items properly stored, handled, dispensed
Papertowels are stored below the restroom sink. 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. Do not store paper towels below wastewater lines.
- Floors properly constructed, clean, drained
Freezer floor is heavily soiled. Maintain all floors clean. Clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fans in the walkin freezer are soiled. Maintain all walls, ceilings and attached equipment clean. Clean fans.
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12/18/2013 | Routine | 93 |
HACCP - Discussed cleaning and sanitizing of food contact surfaces.
- In-use food dispensing utensils properly stored.
Scoop in ice with handle in product (ice, bulk flour).
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 designed, constructed, maintained, installed, located.
Rusted shelving in 2 door food prep cooler at end of line. Resurface or replace shelving.
- Food contact surfaces of equipment and utensils clean
Soiled microwave interior surface. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Heavily soiled spice rack. Gaskets soiled on the following doors: drawer ciiker, line freezer, salad prep cooler. Shelf above salad prep cooler soiled. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Plates stored above prep table unproteted. Invert dishes to protect food contact surfaces.
Serving utensils stored multidirectional in bus tub. Store utensils with handles in same direction to minimize contamination.
- Floors properly constructed, clean, drained
Flooring in basement heavily soiled with flour from bulk container, Provide a routine cleaning
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled. Clean and sanitize baffles.
Hole in ceiling tile above food prep line. replace ceiling tile.
Peeling paint on ceiling tile holders above food prep line. Resurface or replace ceiling tile holders.
Peeling paint on walls. Resurface walls.
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7/29/2013 | Routine | 91 |
HACCP - Discussed proper cleaning and sanitizing of food contact surfaces and creating a routine cleaning schedule with manager.
Sanitizer - bar bucket - chlorine
- dishmachine - heat
- bucket in food prep area - quats
- Food protection during storage, prepartion, display, service, transportation
Case of raw chicken stored on floor in walk in meat 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 designed, constructed, maintained, installed, located.
Rusted shelving in 2 door prep table cooler near entrance doors to kitchen. Rusted shelving in salad prep cooler. Cut boards (including stationary cut board on food prep line at condiment cooler) heavily discolored and grooved.
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. Resurface or replace food contact surfaces.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on 2 door prep table cooler. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Interior of drawer coolers soiled. Upper interior of microwave ovens soiled. Heavily soiled interior on 2 door prep table cooler next to entrance of kitchen. Heavily soiled interior on 2 door salad prep table cooler.Lids of bulk food storage containers in basement soiled. Soiled chute (yeast growth) on interior of ice machine in meat cutting area. Soiled (yeast growth) on diverter of ice machine at bar. Soiled blade on industrial can opener. Soiled shelving in walk in meat cooler. Heavily soiled (mold growth) shelving in walk in dairy/produce cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Heavily soiled gaskets on doors of drawer coolers, salad prep table cooler, undercounter food prep freezer, and 2 door food preparation cooler near entrance to kitchen. Soiled spice storage shelving near walk in cooler. Bakers rack above food prep table storing clean utensils covered with dust. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Saucers stored on top shelf of prep table with food contact surface exposed.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means. Invert or cover dishes.
- Single service items properly stored, handled, dispensed
Case of portion cup lids stored on floor in basement.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Hand washing sinks installed, located, accessible
Handsink at bar blocked with shake mixer.
Lavatories shall be accessible to employees at all times. Permanently move shake mixer to a different location that does not block the sole handsink in bar area. Recheck on or after 4/11/13.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lid open on outside dumpster.
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
Soiled flooring on sides and under equipment in cooking area. Soiled flooring in walk in freezer. Soiled flooring in dry goods (basement) storage area. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled. Provide a routine cleaning.
Hole in ceiling above food preparation table. Replace tile.
Peeling paint on wall by stove in corner and ceiling tile dividers.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Multiple items not utilized stored on shelving above food preparation table.
Remove unnecessary articles.
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3/28/2013 | Routine | 81 |
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