HACCP:
Bottles wit water must be labeled as such. Bottles that have held other chemicals must not be used to hold water for use in cooking.
- Original container, properly labeled, consumer advisory
No times on cooked cooled foods in walk in.
No date of prep on the spinach artichoke dip.
Label all cooling potentially hazardous food with the date and time of preparation.
Label all prepared foods with date of prep.
- Food protection during storage, prepartion, display, service, transportation
Some of the foods in the walk in and the back storage room were not covered and protected.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces of equipment and utensils clean
Cutter on wall soiled.
Bottom of Hobart meat cooler.
Top interior of Dryon oven soiled.
Blower covers 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
. Sides of fryers and double oven soiled. Carts next to oven (both plastic and metal) soiled.
Big grill heavily soiled under the cooking surface along piping and inside trays. Ledges on beer cooler where sliders meet.
Side of grill and prep cooler soiled. Wood cabinets in rear prep area soiled inside and out on fronts.
Roasters and crock pot on top of unused cooler. Paper and adhesive residue on top of ber cooler.
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
No paper towels at rear handsink on cookline.
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
Floor in kitchen has severely damaged lifted surface.
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
Bare wood on wall by tv on cookline. Wall damaged from being cut to move equipment.
Wall behind steam table soiled with splatter. Wall by dish machine soiled.
Wall by coffee area in wait station soiled.
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.
- Lighting provided as required. Fixtures shielded
|Lights out in rear prep - light is insufficient.
3 light out - hanging - at end of prep area in kitchen.
Hanging lights in kitchen not shielded or protected.
Light in Hobart cooler not protected or shielded.
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.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There is a large amount of equipment and utensils - mostly in the back area - that are not necessarily needed or no longer used.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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3/25/2013 | Routine | 88 |
HACCP: Lighting over food prep, storage, handling areas and over food related items must be shielded or protected.
- Original container, properly labeled, consumer advisory
Multiple cooked and cooled foods in the walk in were not labeled properly - no times - baked chicken, baked potatoes, gravy etc.
Label all cooling potentially hazardous food with the date and TIME of preparation.
- Food protection during storage, prepartion, display, service, transportation
9 - 10 containers of dry spices on counter a above prep table remained uncovered overnight.
Breading pans containing product also were uncovered.
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
- Critical: Sanitizing concentration
No sanitizer was dispensed into third bay of 3 bay pot and pan sink - hose was disconnected.
Ensure that sufficient level of sanitizer is available for effective sanitizing of dishware.
*Hose was reconnected*
- Food contact surfaces of equipment and utensils clean
Racks in the Delfield cooler soiled.
Racks in the Hobart cooler soiled.
Lower interior of the Delfield cooler at the wait station soiled.
Food debris inside the lower beer/wine reach in.
Meat slicer and small mixer on table near back door soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
Exterior of Rival crock pot on prep table soiled. Upper and lower shelves of prep table soiled. Small table under salamander soiled.
Bottle shelf on wall by microwave. Black containers holding utensils by stove soiled inside. Interiors of wood cabinet drawers and shelves at prep area behind dish area are soiled.
Stainless drawers at pre area behind dish area soiled. Ledges on beer cooler where sliders meet soiled with debris. Lower shelf at POS area at bar is 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.
- Single service items properly stored, handled, dispensed
Various areas where styrene, strofoam and foil containers 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.
- Floors properly constructed, clean, drained
Flooring surface in kitchen is lifting and peeling.
A few areas under equipment, ice machine etc have some debris.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls behind prep cooler and table have splatter.
Walls in wait station by coffee maker and behind soda have splatter.
Wall in kitchen near prep table has on bare wood area.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings of garbage or refuse storage rooms shall be constructed of easily cleanable, non-absorbent material.
- Critical: Toxic items labeled and used properly
Unlabeled spray bottle of chemical on upper shelf above spices.
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.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
*container was moved and labeled*
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10/23/2012 | Routine | 82 |
HACCP: Ensure lighting in all areas is functional and provides sufficient light for not only food handling cleaning and utensil and equipment handling.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Baked potatoes in walk in wrapped in foil were at temperatures of 45 - 46. Stuffed baked potatoes in walk in at temperatures of 46 and 47 degrees. Pasta noodles and shrimp also not at proper temperatures.
2) Cantaloupe and cheese and boiled eggs in top of prep cooler at 44 and 45 degrees.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times.
Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Faucet behind bar does not reach all compartments independently. Provide faucet fixture that delivers water into each compartment of the sink.
- Food contact surfaces of equipment and utensils clean
Ice guide in ice machine had build up of slime mold/yeast.
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
There following NON FOOD contact surfaces are soiled: blender base behind bar, bottle wells, kitchen rack holding skillets, blender base in kitchen, exteriors of crock pots, tops of chest freezer, tops of the doors to active and inactive coolers, oven fronts and ledges/edges, inside of drawers and cabinets near freezer/refrigerator row.
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.
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6/19/2012 | Routine | 90 |
HACCP: Lights above food storage and prep area must be shielded or protected.
NOTE: 7 DAY DATE MARKING IS ONLY ON SOFT AND SEMI SOFT CHEESES AND OTHER READY TO EAT POTENTIALLY HAZARDOUS FOODS HELD COLD FOR MORE THAN 24 HOURS.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Hobart cooler at wait area has rusted shelf.
2) Racks in the Delfield cooler where meat is held are damaged.
3) Rack in the corner of walk in is rusted. .
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Bare wood surfaces behind the bare and on sides of some of the laminate counter tops.
2) Soft matting under glassware at bar.
3) Gasket seal torn and loose on Delfield cooler.
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.
- Food contact surfaces of equipment and utensils clean
1) The meat slicer was heavily soiled with dried stuck on cheese.
2) Soiled spatula in drawer.
3) Can opener blade soiled with a gummy substance.
4) Bottom of 4 door cooler holding liquor in boxes soiled with food debris.
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: lowest shelf under the POS area at bar, plastic container holding steak knives on line, rear top of the Delfield cooler by wall, side of the 3 door cooler, metal rack under the microwave on cookline and metal rack holding skillets, soft top table, sides of fryer on end, lower shelf under flat grill, oven fronts and accessory areas, handles of the coolers and sides/tops where hands contact, stove burner grates with food debris, undersides of the small kitchen aid and Hobart floor mixer, milk crates holding flour and sugar, cabinet fronts and interiors at the prep area across from liquor cooler, FRP above prep area near liquor cooler.
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.
- Storage/handling of clean equipment, utensils
1) Utensils stored drawers were stored in various direction.
2) Forks and knives on shelf by entry door stored improperly.
Facilities for the storage of knives, forks and spoons and other utensils /shall be used to present the handle to the employee or the consumer.
- Single service items properly stored, handled, dispensed
1) Various areas where clamshells and other styrene containers were stored improperly.
2) Single service styrene in plastic on floor near entry door.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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.
- Plumbing installed and maintained
1) Base of the faucet fixture at the 3 bay leaks.
2) Underside of 3 bay leak intermittently.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No trash can immediately available for sanitary disposal of paper towels behind bar.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
1) Floor soiled at drain and around wheels of equipment in kitchen.
2) Floor under and behind cooking equipment soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in kitchen remain unfinished.
Walls and ceilings of garbage or refuse storage rooms shall be constructed of easily cleanable, non-absorbent material.
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2/8/2012 | Routine | 87 |
HACCP: Store pots and pans that are on top shelves inverted with the food contact surface protected.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Heavy cream and other potentially hazardous foods in waitress cooler not at proper temperature. See page 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 out of temperatures were disposed of*
- Food contact surfaces designed, constructed, maintained, installed, located.
Plastic portion cups with no handles used in bleu cheese and croutons were stored in product.. Provide utensils with handles and store properly.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Soft matting being used under glassware behind bar. n
2) Wet rags under cutting boards.
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.
- Non-food contact surfaces clean
The following NON FOOD contact surfaces are soiled: lower white shelf under compute, wire shelf holding clean dishes, stove top grates excessively, front of Vulcan oven, sides of all cooking equipment, food debris build up on sides of flat grill, tongs and cart next to grill, exterior of crock pot on counter, cabinet exteriors in back prep area, handles on produce cooler and freezer, cart holding slicer and board underneath.
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
Waste drain leaks under middle and end of 3 bay sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Flooring in kitchen has areas where blackish build up is present and some food debris under and behind equipment.
There are also areas where the painted surface is damaged.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls unfinished in one upper and one lower area on cookline.
Walls and ceilings of garbage or refuse storage rooms shall be constructed of easily cleanable, non-absorbent material.
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.
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8/30/2011 | Routine | 88 |
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