HACCP - Discussed and provided written information on date marking.
Sanitizer - buckets, 3 bay sink - quats
- dishmachine - heat
- Critical: Foods properly cooled
Observed open containers of milk and heavy whipping cream not date marked.
Foods in containers or packages that do not bear a date or day shall be discarded. Properly label containers of food product. Worker discarded items. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of cooler # 2. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Shelving storing spices soiled. Lids on bulk flour containers soiled. Soiled shelving in Hobart cooler on cooks line. Interior bottom shelving of cooler 4 soiled. Clean and sanitize food contact surfaces.
- Plumbing installed and maintained
Leaky valve on handsink at bar. Leaky valve on 3 bay sink near pizza dough making area.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair or replace plumbing to control leaks.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled baffles in hood above grill and fry area. Soiled walls in foood prep areas: pizza make area and hot food prep area. Provide a routine cleaning.
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12/10/2015 | Routine | 90 |
HACCP - Discussed and provided written information on proper thawing techniques.
Sanitizer - buckets - quats
- dish machine - heat
Frozen foods were frozen.
- Critical: Foods properly cooled
Opened and unlabeled containers of milk and heavy whipping cream observed in mehanical refrigeration. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Worker discarded items. Corrected.
- Thermometers provided and conspicuously placed
No thermometer in drawer 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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on the doors of the following mechanical refrigeration: 3 door pizza preparation cooler next to handsink, Delfield cooler in wait staff area, Hobart cooler on cook's line, food preparation cooler in wait staff area. Repair or replace gaskets.
- Wiping cloths clean, used properly, stored
Wet wiping cloths on counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Surfaces of multiple bulk containers in dough prep area soiled with debris. Interior surfaces of microwave oven soiled. Blade on industrial can opener heavily soiled. Interior surfaces of ice machine heavily soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gasket on door of walk in cooler. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood heavily soiled. Provide a routine cleaning.
- Lighting provided as required. Fixtures shielded
Cracked/broken light shields in walk in cooler. Repair or replace light shields.
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9/11/2015 | Routine | 87 |
Sanitizer - buckets, 3bay sink - quats
- bar 3 bay sink - chlorine
- dish machine - heat
HACCP - Discussed and provided written information on Date marking.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in Hobart cooler and food preparation cooler rusted.
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.
Torn gaskets on doors of 3 door pizza preparation cooler, drawer coolers in cook's area, and Hobart cooler.
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. Repair or replace gaskets.
- Critical: Sanitizing concentration
No sanitizer detected in buckets of sanitizer in cook's area. Maintain sanitizing solution concentration at 300-400ppm. Worker provided fresh sanitizer at 400ppm. Corrected.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloths on counter in various locations.
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 Sanitizer solution when not in use.
- Food contact surfaces of equipment and utensils clean
Interior surfaces of microwave soiled. Interior bottom of single door freezer in cook's area soiled. Clean and sanitize food contact surfaces.
- Plumbing installed and maintained
Hot water valve at back handsink by exit leaks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair handsink to remove leak.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster 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. Close lids when not in use.
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3/12/2015 | Routine | 87 |
HACCP =bare hand policy
- Foods handled with minimal manual contact
The cook in the kitchen was observed washing his hands and then handling ready-to-eat food items for a salad without using a barrier. Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves. The manager on duty stated that this establishment will currently use a barrier for ready-to-eat foods and/or submit a bare hands policy to our office for approval.
- In-use food dispensing utensils properly stored.
The handle for the scoop for the calzone flour was found in the flour product. Store all handles for scoops up and out of the product between uses.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The Hobart cooler at the end of the cookline in the kitchen has worn racks inside. 2) The pizza prep cooler at the cookline has worn racks inside. 3) The racks inside the dough cooler in the kitchen are worn. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Repair/replace these racks.
- Thermometers, gauges, test kits provided
Two different test strip kits are provided
- Food contact surfaces of equipment and utensils clean
The storage racks on the right side of the walk-in freezer are soiled. Maintain all food -contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
The exterior surfaces of the fryers are soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Storage/handling of clean equipment, utensils
A container of metal forks in the Delfield dessert cooler in the wait staff area and two containers of metal forks getting ready to be wrapped, in the wait station area, have the food contact end up and exposed. Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer. Invert the forks so the food contact surface is protected and the handle is up.
- Floors properly constructed, clean, drained
The floor under the fryers is soiled. Maintain all floors clean. Clean this area.
- Walls, ceilings, and attached equipment, properly constructed, clean
The water pipes behind the fryers are heavily soiled. Maintain all attached wall equipment clean. Clean this area.
- Critical: Toxic items properly stored
Comet cleaner is being stored on two different shelves at the dish machine area and is being used to clean walls and food-contact surfaces. This product has a bleach concentration higher than 200ppm and is considered to be a toxic product. Store this cleaner in a designated chemical storage area and DO NOT use it on food-contact surfaces. The bottles have been placed at the mop sink and it has been discussed during the inspection what it cannot be used on.
- No Certified Manager Present
A Certified Food Service Sanitation Manager is not present during this inspection. A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled. Provide additional Certified Food Service Sanitation Managers for this establishment so one can be present at all times of food preparation.
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11/5/2014 | Routine | 83 |
HACCP: Provided Toxic haccp sheet. Sanitizer used is quats
- Original container, properly labeled, consumer advisory
Teriyaki and minimum and sugar not labeled.
Corrected by labeling these containers with their common names.
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.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Meat balls in cooler 3 were at 59 F. 2) Diced ham and sausage in the cooler next to the mixer were at 56 F. 3) Chicken drum sticks in the drawer next to the fryer and in the walk in cooler(small container) were not labeled with a date or time.
1)&2) Corrected meat balls, ham and sausage all discarded. 2) Manager provided a time frame for the chicken drum sticks and reviewed date marking haccp.
Cold foods shall be at or below 41 F. Cooked then cooled foods shall have a date and time of perpetration and a discard date if held more then 24 hours.
- Critical: Hands washed, good hygienic practices (observed).
Viewed multiple employees not washing their hands prior to dawning gloves.
Corrected discussed with kitchen manager in training and also provided haccp sheet for hand washing.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Racks in cooler 2&3 are rusted and have chipping coating. 2) The racks of the Hobart cooler are rusted.3) Green lid of the 3-quart container melted. Blue lid of Chip container cracked and pitted.
Replace, resurfaces or other wise repair with a smooth, durable and easily cleanable material which is non-absorbant.
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. Item 3 was corrected by discarding these lids.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The door gasket of the Hobart single door cooler in the grill area is in disrepair.
Replace the 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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: Gun nozzles of ALL soda guns at the bar and the door gasket of the smaller pizza prep coolers and salad prep cooler
Clean and sanitize all food contact surfaces routinely.
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
Black plastic dressing cups were being reused as scoops in the pepper, cinnamon and sugar, salt, and crushed red pepper containers.
DO NOT reused or use these cups as scoops. Do not reuse single-service items.
Re-use of single-service articles is prohibited.
Corrected removed the cups.
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6/16/2014 | Routine | 82 |
HACCP: Discussed glove use and hand washing.
Sanitizer used: Dish machine High Temp. Wiping cloth bucket uses Quats and Bar uses Chlorine.
All frozen food was frozen.
- Original container, properly labeled, consumer advisory
1)Various ingredients in the kitchen area were not labeled with their common name to identify them.
2)Chicken wings in the walk in cooler and then meat balls in the grill prep cooler were not labeled with proper date marking.
1)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.
2)Label all cooling potentially hazardous food with the date and time of preparation.
- Thermometers provided and conspicuously placed
The thermometer in the Delfield pizza prep cooler near the hand sink was in the very back of the cooler.
Corrected the kitchen manager moving the thermometer to the front of the cooler.
The numerically scaled indicating thermometer, accurate to plus or minus 3 degrees F, shall be located to measure the air temperature in the warmest part of the facility and located to be easily readable.
- Food contact surfaces designed, constructed, maintained, installed, located.
Small green lids and the larger blue plastic lids were seen on various containers were cracked and broken.
Replace the lids.
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.
The door gasket of the Hobart single door cooler in the grill area is in disrepair.
Replace the 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.
- Non-food contact surfaces clean
The sides and exterior of the cooking equipment is soiled.
Clean and maintain clean all non-food contact surfaces. This included all exteriors of prep coolers and steam tables.
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
The hand sink near the delfield pizza prep cooler, the cooler with the sauce in it, does not have a waste receptacle conveniently next to the sink.
Provide a waste receptacle for this hand sink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
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1/9/2014 | Routine | 92 |
HACCP Discussed storage of employee food and beverages.
Quat sanitizing bucket concentration
- Original container, properly labeled, consumer advisory
Containers of unknown substances not labeled in pizza prep area.
Clearly label containers of substance.
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.
- In-use food dispensing utensils properly stored.
Ice scoop found in mixer well in bar area.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee found stored on shelf in walk in beer cooler.
Store employee food in designated area
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following kitchen equipment is in disrepair: 1.nozzle on grill, 2.panel and seals on interior of ice machine. 3. hot water handle on hand sink in bar area.
Repair or replace kitchen equipment.
Kitchenware and food equipment shall be maintained in sound and good condition.
- Food contact surfaces of equipment and utensils clean
The following food-contact surfaces are soiled with food debris 1.inteior of microwave in pizza dough prep area 1.container of pan lids on dish storage rack.
Thoroughly wash, rinse, and sanitize all food contact surfaces of equipment after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
Exterior of grill and fryers, floors, and walls behind grill are excessively soiled with accumulated grease.
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 hand soap or paper towels provided on hand sink in bar area.
A supply of sanitary towels and hand-cleansing soap or detergent shall be available at each hand sink to ensure proper hand washing procedures by staff.
- Floors properly constructed, clean, drained
Food debris on walk in freezer floor.
Clean and maintain floor in food storage areas.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units shall be maintained clean.
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11/6/2013 | Routine | 86 |
HACCP: Sanitizer concentration and monitoring sanitizer concentration was discussed.
Quat: 200 ppm
Final rinse temperature of dish machine: 180 degrees F
- Original container, properly labeled, consumer advisory
A pot of pizza sauce was cooling with no label.
Label all cooling potentially hazardous food with the date and time of preparation.
Worker labeled.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1. The following items were not labeled with the date they were opened: a.)milk in the walkin cooler, b.)cheese in the walkin cooler, c.)sliced turkey in the walkin cooler, d.)milk in the bottom of the salad make table.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
Corrected by education.
- Critical: Foods properly cooled
Pizza sauce was not being properly cooled.
Cool large volumes of potentially hazardous foods rapidly, utilizing such methods as limiting the depth of the food to 4 inches or less, agitation, quick chilling or water circulation external to the food container.
Corrected by education.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
An employee's morel mushrooms and yogurt were on a shelf in the beer cooler.
Employee food shall be separate from the establishment's food.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1. There is ice build-up in the walkin freezer.
Remove build-up.
2. The shelving is rusty in the pizza make table in the back of the kitchen.
Resurface to provide a smooth and easily cleanable surface.
- Non-food contact surfaces clean
1. The hoses on the bag in a box soda are soiled.
2. The side of the fryer is soiled.
3. The fans in the beer cooler are dusty.
Provide routine cleaning.
- Storage/handling of clean equipment, utensils
The spoons in the waitress station are stored with the food-contact surface up.
Store with the handles up to minimize hand contact with the food-contact surface.
- Single service items properly stored, handled, dispensed
Styrofoam cups were stored with food-contact surface up in the waitress station.
Store single-use items in a way that minimizes potential contamination.
- Critical: Hand washing sinks installed, located, accessible
There was a pitcher in the hand sink at the bar.
Hand sinks shall be accessible to employees at all times.
Worker moved pitcher.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1. There is no trash receptacle at the hand sink by the pizza make table in the kitchen.
2. There were no paper towels or hand soap at the hand sink in the dish washing area.
3. There were no paper towels at the bar hand sink.
Provide soap and paper towels at all hand sinks.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Critical: Toxic items properly stored
A can of pesticide was stored with other cleaners on the chemical storage shelf in the sprinkler room.
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.
Worker moved pesticide.
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5/13/2013 | Routine | 74 |
HACCP: Handwashing was discussed. Reheating potentially hazardous foods was discussed.
Boil Order handout was given.
- Critical: Wholesome, sound condition
2 cans of tomato paste were found dented.
Unacceptably damaged containers of food shall not be used in the food establishment.
Worker is sending the containers back to the distributer. Corrected.
- Food protection during storage, prepartion, display, service, transportation
The make table in the back of the kitchen was left open when not in use.
Close the lid of the make table when not in use.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Hands washed, good hygienic practices (observed).
A worker washed his hands without using soap.
Food service employees shall clean their hands and exposed portions of their arms for at least 20 seconds, using a cleaning compound.
Corrected by education.
- Food contact surfaces designed, constructed, maintained, installed, located.
1. 2 spatulas were in disrepair.
Replace.
2. The inside panel of the fryer freezer is coming loose.
Repair.
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 clean
The following nonfood-contact surfaces are soiled: 1. gaskets of many coolers, 2. tub that holds the ice scoop, 3.shelves where soda in a box are kept.
Clean and maintain clean.
- Storage/handling of clean equipment, utensils
Forks and spoons at the waitress station are being stored with the food-contact surface out of the container.
Store utensils with the handles out of the container to minimize hand contact with the food-contact surface.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The soap at the waitress station was frozen, so no soap was available at the waitress handsink.
No soap or paper towels are available at the handsink in the dish washing area.
A supply of hand-cleansing soap or detergent shall be available at each lavatory at all times.
- Lighting provided as required. Fixtures shielded
The light shield in the walkin freezer is in disrepair.
Replace.
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.
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1/25/2013 | Routine | 81 |
HACCP: Hand washing was discussed.
Healt sanitizing dish machine final rinse temperature: 185 degrees F
- Critical: Wholesome, sound condition
5 cans of mandarin oranges and 1 can of tomato paste were found dented.
Worker will return to distributor.
Food containers deemed as unacceptable by departmental guidelines shall not be used in the food establishment.
- Original container, properly labeled, consumer advisory
Chicken cooling in the walkin was not labeled properly.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
A bag of chicken was on the floor of the walkin freezer.
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
- Critical: Hands washed, good hygienic practices (observed).
Employee did not wash hands after handling soiled dishes and handling clean dishes.
Employee did not wash hands after taking a drink and before continuing to cook.
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.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces of equipment and utensils clean
The inside of the freezer in the waitress area is soiled.
- Non-food contact surfaces clean
The shelf where the date stickers are kept in the waitress area is soiled.
Clean and maintain clean.
- Plumbing installed and maintained
The spray hose at the three compartment sink has a leak.
- Walls, ceilings, and attached equipment, properly constructed, clean
1. There is a missing ceiling panel above the ice machine. Replace.
2. Some of the plastic caps are not secured on the ansul system. Secure.
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11/19/2012 | Routine | 82 |
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