HACPP: Storing personal items and toxic items such as cigarettes away from items used to serve public in establishment. Proper hand washing.
Quat Sanitizing: 200ppm
- In-use food dispensing utensils properly stored.
Pizza cutter and ice scoop were being stored on a bar cloth and napkin. Store utensils on a clean, dry, non absorbent surface.,
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.
- Critical: Hands washed, good hygienic practices (observed).
Bartender came back from smoke break and did not wash hands when returning behind the bar. Wash hands after eating, drinking, smoking, going to the bathroom, handling toxic items and cleaning supplies and changing food prep tasks. Food service employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation which includes working with: exposed food, clean equipment and utensils, unwrapped single-service articles, and after any type of activity that contaminates the hands. Corrected by education.
- Thermometers, gauges, test kits provided
No test strips present in establishment to measure proper sanitizing concentration. Provide necessary test strips to test desired type of Sanitizer. (Quat Sanitizer being used at time of inspection.)
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
1) Soda nozzle holder is soiled. 2) Top interior of microwave is soiled.
Clean all food contact surfaces as often as needed to maintain clean. The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Plumbing installed and maintained
Three compartment sink in back storage area is leaking and unable to completely shut off. Fix leak so that fixture can be completely shut off.
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
Women's Restroom door is propped open. Maintain closed. Toilet room doors shall be kept closed at all times except during cleaning or maintenance.
- Floors properly constructed, clean, drained
Floors in hard to reach areas and under bar counter have soil accumulation. Clean as often as necessary to maintain clean.
Floors, floor coverings, mats, and duckboards shall be maintained clean.
- Critical: Toxic items properly stored
Raid insecticide stored intermingled with cleaning supplies in cabinet under popcorn machine. Store all insecticides and pesticides away from cleaning supplies.
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. Corrected by employee, moved insecticides away from cleaning supplies.
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6/11/2013 | Routine | 82 |
- Critical: Cross-connections, back-siphonage, back-flow prevented
Corrected. Proper air gap installed by a licensed plumber.
- Critical: Hand washing sinks installed, located, accessible
Corrected. Handsink now installed at bar area.
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4/18/2012 | 1st Recheck | |
HACCP: This facility is only allowed to serve drinks and frozen pizza.
- Food contact surfaces of equipment and utensils clean
A. Interior of pizza oven soiled.
B. Interior of freezer soiled.
C. Soda guns soiled.
Clean and sanitize.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Drain line for three compartment sink is directly connected to the drain line for the handsink and ice bin.
Ice storage bins shall be drained through an air gap.
PLEASE HAVE A LICENSED PLUMBER EVALUATE THE SYSTEM.
A recheck fee will be assessed for the reinspection of the air gap.
- Critical: Hand washing sinks installed, located, accessible
No handwashing sink available. Facility replaced the entire handsink/three compartment sink/ice bin set up and has not yet installed the handsink.
Lavatories shall be accessible to employees at all times.
An unused three compartment sink in the back area will be used as a handsink until the actual handsink is installed.
A recheck fee will be assessed for the reinspection of the handsink.
If the handsink is not installed within 10 days, the facility will close until such time that the sink is installed.
- 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 sink being used temporarily as a hand washing sink.
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
Floors under bar soiled with debris.
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4/9/2012 | Routine | 86 |
HACCP: This facility is classified as a low risk. Therefore, the only food that can be served in the facility is frozen pizza.
cl- used as sanitizer
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on bar countertop.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Soda gun holsters soiled.
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8/19/2011 | Routine | 97 |
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