HACCP: Provided wiping cloth haccp sheet. Sanitizer used is Chlorine All frozen food is frozen.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: The bottom of the True refrigerator, interior of all three microwaves, knife on the yellow prep table, tongs and spatula at the grill.
Wash, rinse and sanitize all food contact surfaces routinely and often.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: shelving under the yellow counter(both sides), shelving of the food cart next to the grill, dirty dish cart shelving and the shelving of the counter where the onion and flour is.
Clean and maintain clean all non-food contact surfaces.
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.
- Critical: Sewage and waste water disposed properly
While running the dish machine it was noted that the drain was overflowing onto the floor.
Corrected by the manager unplugging the drain.
Drains from equipment shall be functioning properly and do not flood the floors.
- Floors properly constructed, clean, drained
1) The floor behind the bar is in disrepair. 2) The following area where the floor is soiled: under cooking equipment, around dish machine and under the rubber mats at the dish machine area. 1) Repair or replace the floor behind the bar. 2) Clean and maintain clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceiling tiles in the kitchen. Some ceiling tiles of the drop ceiling in disrepair or stained.
Replace and fix the ceiling tiles.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Critical: Toxic items properly stored
Raid Fly spray found to be stored intermixed with cleaning products under the yellow counter and on the dirty dish cart.
Corrected by the owner moving the spray away from the cleaning products.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents.
- Critical: Toxic items labeled and used properly
Found a spray bottle that was not labeled under the first hand sink in the kitchen.
Corrected by education and the manger dumped out whatever the chemical was in the bottle.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
- No Certified Manager Present
Current food service sanitation manager has an expired license.
Spoke to the owner how stated he has a girl who should be receiving her certificate any day now.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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11/19/2014 | Routine | 82 |
HACCP - Discussed and provided written information on temperature control of potentially hazardous foods.
Sanitizer- chlorine.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Shrimp in pan of water on counter at 50 degrees F, fish in pan on counter at 52 degrees F. Worker covered product with ice and placed in walk in cooler. Raw eggs in prep cooler at 70 degrees F. Worker discarded eggs. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in walk in cooler peeling.
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. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in dry storage area.
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. Resurface or replace shelving.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloths on counters.
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 wiping cloths in bucket with sanitizer solution.
- Food contact surfaces of equipment and utensils clean
Shelving and compressor fan covers in walk in cooler soiled with debris. Interior surfaces of upright freezers soiled with debris. Clean and sanitize food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceiling tiles in food preparation area. Paint peeling on walls in dry storage area.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Replace missing ceiling tiles.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Abundance of clutter in unused dining area. Excessive amount of tools on floor by back door (dishroom).
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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5/30/2014 | Routine | 87 |
- Critical: Sewage and waste water disposed properly
Drain on handsink in dishwash area leaking.
Water-carried sewage shall be disposed of by means of a public sewage system or an approved sewage disposal system which is constructed and operated in conformance with applicable State and local laws, ordinances and regulations. Owner repaired leak. Corrected.
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5/14/2014 | 1st Recheck | |
HACCP -
Sanitizer - chlorine
Note: There will be a recheck fee assessed for all rechecks.
This inspection was conducted as a follow up to meet the conditions of compliance established during the compliance conference held on 9/23/13. The owner was also informed of RFS # 14-0139. In this complaint it states that there were boxes of garbage on the floor in the dining room, the roof leaks and there is a mildew smell in the facility. These issues were found and addressed with the owner as noted in the inspection.
- Food contact surfaces of equipment and utensils clean
Shelving in walk in cooler soiled with debris. Interior bottom surface of Amana and Haier freezer soiled. Interior surfaces of microwave ovens soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Gasket on door of Amana upright freezer heavily soiled. Clean and sanitize non food contact surface.
- Critical: Sewage and waste water disposed properly
Drain on handsink in dishwash area leaks.
Water-carried sewage shall be disposed of by means of a public sewage system or an approved sewage disposal system which is constructed and operated in conformance with applicable State and local laws, ordinances and regulations. Repair leak. Recheck on or after 5/7/14.
- Plumbing installed and maintained
Hot water valve on 3 bay sink at bar leaks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair leaky valve.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lids 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. Close lids on dumpster.
- Floors properly constructed, clean, drained
Pooling water (collected on a tarp) on floor of closed dining room section due to leak in ceiling. Remove tarp and water from flooring.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceiling tiles in kitchen. Ceiling in dishroom leaks. Paint peeling on walls and ceilingof dry storage area.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Replace ceiling tiles. Repair leaks in ceiling. Resurface walls and ceiling of dry storage area.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excessive clutter in kitchen (dishroom) and closed off section of dining room.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. Remove unnecessary articles.
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4/23/2014 | Routine | 87 |
- Critical: Hand washing sinks installed, located, accessible
Corrected. The handsink has been reattached to the wall. Hot and cold water is available at the handsink. HOWEVER, the handsink has SIGNIFICANT leakage from the drain. Additionally, the handsink must be sealed to the wall.
Per Assistant Director, Carey Panier, there is no fee charged for this recheck.
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4/8/2014 | Recheck | |
HACCP - Discussed and provided written information on proper operation procedures during a boil order.
Sanitizer -chlorine
Note - There will be a recheck fee assessed for all rechecks.
- Food contact surfaces designed, constructed, maintained, installed, located.
Peeling shelves 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. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in dry storage area.
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. Resurface or replace shelving.
- Critical: Sanitizing concentration
No sanitizer detected in dishmachine.
Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer's specifications for time and concentration for machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization. Maintain sanitizing solution concentration at 50-100ppm. Worker provided santizer at 100ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Interior surface of microwave ovens soiled with food debris. Bottom interior shelf of Haier upright freezer soiled and has ice buildup. Bulk flour and bulk sugar containers soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Gasket on door of upright Amana freezer heavily soiled with mold.
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 and sanitize gasket.
- Plumbing installed and maintained
Handsink at food preparation station has a leaky hot water valve.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair leaky valve.
- Critical: Hand washing sinks installed, located, accessible
Handsink in dishroom area detached from wall.
Lavatories shall be accessible to employees at all times. Reattack handsink to wall so that it is usable for proper handwashing. Recheck on or after 4/3/14.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels or soap at bar handsink. No papertowels at handsink in dishwash area.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Provide soap and papertowels for proper handwashing.
- Floors properly constructed, clean, drained
Flooring in dishroom soiled with debris and water.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Peeling paint on walls and ceiling in dry storage (previously utilized as walk in freezer).
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable. Resurface walls and ceiling.
Missing ceiling tiles above entry to walk in cooler and hood in cooking area.
There shall be no unnecessary exposure of utility service lines and pipes on walls or ceilings in walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules. Replace ceiling tiles.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
An abundance of unnecessary articles (tools) throughout kitchen and dishroom.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. Remove nonessential articles.
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3/20/2014 | Routine | 80 |
Note - this establishment is currently not in compliance with the requirements and maximum contaminant levels of the Drinking Water Code. As a result, this establishment must continue to post notices stating such, until satisfactory samples are achieved. This establishment may operate the bar only under such conditions, to not having a 3 compartment sink in the food service area.
- Food protection during storage, prepartion, display, service, transportation
Large pan of flour 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 designed, constructed, maintained, installed, located.
Peeling shelving in food prep cooler. Rusted and peeling shelving in walk in cooler. Rusted and peeling shelving in dry storage area. Resurface or replace shelving.
- Food contact surfaces of equipment and utensils clean
Soiled bottom interior shelf in upright freezers. Microwave interior soiled. Clean and sanitize food contact surfaces.
- Storage/handling of clean equipment, utensils
Uncovered plates on shelf. Cover or invert plates to protect food contact surface.
- Critical: Water source safe, hot, and cooled under pressure
Establishment currently under boil order due to unsatisfactory water samples. This establishment does not have a 3 compartment sink for warewashing and may not operate the kitchen (food service) until satisfactory conditions have been met and approval granted by this Department. The potable water supply shall be in compliance with the requirements and maximum contaminant levels of the Drinking Water Code (77 Ill. Adm. Code 900). Ongoing.
- Plumbing installed and maintained
Leaky hot water valve on handsink at food preparation area. Leaky hot water valve on mopsink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair or replace to remove leaks.
- Floors properly constructed, clean, drained
Soiled flooring in kitchen area. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceiling tiles in kitchen. Replace ceiling tiles.
Leak in ceiling near food prep table. Repair ceiling to remove leak.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excessive unnecessary articles in various areas of kitchen.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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11/13/2013 | Routine | 84 |
Due to unsatisfactory sample results for coliform bacteria, this establishment must follow boil order procedures untilsatisfactory results are obtained. In addition, due to not having a 3 compartment sink in the kitchen area the establishment may only operate the bar under this boil order until obtaining satisfactory water results. This establishment must also continue to post notice in regard to the high nitrate content found in water samples. Once satisfactory results have been achieved, a reopening inspection must be completed prior to reopening.
No violation noted during this evaluation. | 11/1/2013 | Unknown | |
An attempt to complete a routine inspection was made on October 28, 2013 and October 29, 2013. Both times the establishment was not in operation. it was determined by this inspector, after consulting with the Assistant Director of EH that no inspection would be performed. To remain in compliance an inspection shall be completed for the month of November meeting the conditions established during previous compliance conference.
No violation noted during this evaluation. | 10/29/2013 | Unknown | |
- Critical: Cross-connections, back-siphonage, back-flow prevented
Back flow prevention device at dishmachine leaking. Back flow prevention device has been repaired. There is no longer a leak. Corrected.
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10/21/2013 | 1st Recheck | |
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