HACCP: Hand washing
- Non-food contact surfaces clean
Please defrost the pizza freezer. Non food contact surfaces shall be clean.
- Plumbing installed and maintained
Found duct tape on the drain pipe to the three compartment sink. Plumbing shall be maintained.
- Floors properly constructed, clean, drained
The floor under the three compartment sink has cracked tiles. Floors shall be easily cleanable.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found ceiling tiles missing by the hood area. Found vent cover missing on hole in men's restroom. Walls shall be in good repair.
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10/27/2015 | Routine | 96 |
HACCP: Provided Date marking haccp sheet Sanitizer used is Quats All frozen food was frozen
- Critical: Approved source
Observed pickled peppers and cucumbers which appeared to be homed canned.
Corrected by discussion that the canned goods are personal. Label these items personal
Usage of home prepared or hermetically sealed food which has been processed in a place other than a wholesale food processing establishment is prohibited.
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6/17/2015 | Routine | 95 |
HACCP: Provided toxic storage haccp Sanitizer used is Quats All frozen food frozen
- Food contact surfaces of equipment and utensils clean
Observed the bottom of the prep cooler to be soiled. Observed the interior of the microwave to be soiled. The racks of the pizza oven are soiled.
Clean and sanitizer all food contact surfaces.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The door tracks of the beer cooler is soiled.
Clean and maintain clean 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.
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3/5/2015 | Routine | 97 |
HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - chlorine
- Non-food contact surfaces clean
Soiled gaskets on doors of mechanical refrigeration. Clean and sanitize non food contact surfaces.
- Lighting provided as required. Fixtures shielded
No light shield on lightbulb 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. Provide a light shield.
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11/19/2014 | Routine | 98 |
HACCP - Discussed and provided written information on date marking
No violations detected at time of inspection.
Frozen pizzas were frozen.
Sanitizer - quats
No violation noted during this evaluation. | 8/20/2014 | Routine | 100 |
HACCP - Discussed with worker and provided written information on proper boil order procdures.
Sanitizer - buckets - chlorine
- 3 bay sink at bar - quats
- Wiping cloths clean, used properly, stored
Observed wet towel on counter at bar.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Worker placed wet towel in sanitizer bucket. Corrected.
- Food contact surfaces of equipment and utensils clean
Upper interior surface of microwave oven soiled. Clean and sanitize food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceiling tile above cooking area (in front of hood).
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Replace ceiling tile.
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3/25/2014 | Routine | 96 |
. HAClCP: All doors leading to the outside must be self closing.|
Note: Hot water faucet in kitchen is extremely hard to turn. Make this faucet functional and accessible for all for use.
- Food contact surfaces of equipment and utensils clean
1) Inside of freezer soiled on the GE fridge.
2) Top interior of microwave soiled with splatter.
T_he 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
1) Sides and fronts of doors and the handle areas on the fridge and freezer are soiled.
2) Exteriors of all the crocks under the island cabinet are soiled with stuck on food.
3) Interior and exterior of end cabinet on island soiled.
4) Exterior of Perlick keg cooler heavy with dust.
5) Tracks on the beer cooler where the sliders meet have debris.
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
Utensils in drawers on island cabinet stored improperly.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. Store with the handles all in the same direction and presented for first grasp (like the knives).
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) No soap at the handsink in the kitchen.
2) Trash can in the Men's restroom had no functional cover.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
Easily cleanable, covered waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
*Soap was immediately provided*
- Floors properly constructed, clean, drained
Floor is soiled and sticky near the stand up cabinet and area where fryers used to sit.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items labeled and used properly
Unlabeled spray bottle of bleach and water i=under the bar sink,
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
*Bottle immediately labeled*
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10/16/2013 | Routine | 88 |
HACCP: Hacnd washing is key to reducing. food borne illness. When grilling outside set up a temporary wash station immediately at the grill area. \
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Foods in Whirlpool fridge were not at proper temperatures. See page 2. Unit also felt warm and the freezer had soft frost built up around the front interior.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above at all times.
*Foods were thrown out*
- Non-food contact surfaces clean
Stainless top over beer cooler soiled under white grated racks.
Bottles and some lower surfaces soiled with a layer of dust.
Areas between the sliding tops on bar cooler holding debris.
Lower drawer on pizza oven 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. *Keep up with dusting as work is completed in the back hall*
- Floors properly constructed, clean, drained
Floors and mats in kitchen near 3 bay are soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items labeled and used properly
Bleach and water mix for sanitizing at bar was too strong (greater than 200 ppm) and not labeled.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
*Bottle remade to 200 ppm and labeled*
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5/16/2013 | Routine | 88 |
.HACCP: Reheat all potentially hazardous foods to at least 165 degrees before providing to consumer.
- In-use food dispensing utensils properly stored.
Ice scoop for machine in metal pan sitting on a soiled paper towel.
Ice-dispensing utensils shall be stored on a clean non absorban in t surface or in the ice with the utensil's handle extended out of the ice.
- Food contact surfaces of equipment and utensils clean
Pla\stic ice guide in machine has black mold on surface.
Th• e food-contact surfaces of all cooking and reffrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Metal surfaces under the white grates behind the bar are soiled.
2) Outside of the silver crock pot under cabinet 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.
- Storage/handling of clean equipment, utensils
U\tensils in drawers stored in varying directions.
Facilities for the storage of knives, forks, spoons and utensils shall be used to present the handle to the employee or the consumer. All stored with the handles in the same direction.
- Floors properly constructed, clean, drained
Floor in kitchen soiled - dead bug under 3 bay sink.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Pa\inted surface on metal exhaust hood has some peeling painted areas.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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1/2/2013 | Routine | 93 |
HACCP: Toxic items must not be stored above or over foods - regardless of whether they are stored in refrigerators or freezers. Do not set any chemicals or cleaners on top of refrigerators, freezers. or ice machines
- Food contact surfaces of equipment and utensils clean
1) Black mold on white plastic ice guide inside ice machine.
2) Scoop in end drawer of cabinet in kitchen soiled with chili.
3) Small crock in cabinet had chili on interior stoneware.
The food-contact surfaces of all cooking equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
1) Drip pans under stove burners soiled.
2) Sides and front of oven doors have some splatter.
3) Thick grease on the top left side of the upper shelf above the stove.
4) Chili spilled on inside of lower cabinet on end of island.
5) Some crocks have soiled exteriors.
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
1) Forks out front on condiment table stored improperly.
2) Several plastic and paper single use items on shelf in back 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.
*items stored correctly*
- Plumbing installed and maintained
Leak at the drain pipe under the 3 bay sink at the bar.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Eliminate leak.
- Floors properly constructed, clean, drained
Dried food debris along baseboards and sides of fixtures and corners in kitchen.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/4/2012 | Routine | 94 |
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