HACCP: Food Protection
Cl- sanitizer is used in the three compartment sink and the dish machine
Frozen foods were stored frozen
- Original container, properly labeled, consumer advisory
1) One large plastic tub with a white lid and large plastic tub with a blue lid are stored on the dry storage shelves with no label identifying contents. 2) Medium sized plastic tub with an orange lid is stored above salad prep cooler with no label identifying the food product stored inside. Label spices.
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.
- Food protection during storage, prepartion, display, service, transportation
The following foods were stored without a lid or covering: chicken rollatini in the walk in cooler, large steel pot of potato (?) mixture in the walk in cooler, lobster bisque soup at the soup/bread station. Provide a lid or covering for all foods removed from original packaging.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior of both True prep coolers in kitchen, interior of GE white fridge in kitchen, shelves in dish machine room holding clean dishes and utensils, tabletop fryer located next to three compartment sink, Adcraft hot holding unit at soup station. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Critical: Hand washing sinks installed, located, accessible
Cold water was not immediately available at handwashing sink located in bar area. Corrected: owner repaired cold water faucet by tightening the knob so that it had enough grip to turn the cold water on. Replace knob if it is too worn to function properly on a consistent basis. Lavatory shall be accessible to employees at all times for convenient handwashing.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards in the walk in cooler are soiled. 2) Vents throughout dining area and black vent pipes located on ceiling of dining area are soiled. 3) Vents in restrooms are soiled. 4) Hood/baffles/exhaust above stoves, grills, fryers, soup/bread station, and above dish machine are excessively soiled. Provide professional cleaning to decrease chance of grease fire and clean all vents routinely to avoid excessive buildup.
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11/19/2015 | Routine | 90 |
HACCP: Handwashing
Cl- sanitizer is used in the three compartment sink and dish machine
Frozen foods were stored frozen
- Original container, properly labeled, consumer advisory
One large plastic tub with a white lid and large plastic tub with a blue lid are stored on the dry storage shelves with no label identifying contents. Label spices.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior of GE cooler in kitchen, interior True freezer, shelves holding clean dishes and utensils. Clean all food contact surfaces as often as necessary to maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards in walk in cooler are soiled. 2) Vents in restrooms are soiled. 3) Hoods and baffles above stoves are excessively soiled and in need of a deep cleaning. Clean all ceilings, hoods, vents, and attached equipment.
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8/24/2015 | Routine | 96 |
HACCP: Food Handler Training. Establishment unable to provide proof of staff Food Handler Training. Provide at next routine inspection. Code Violation: Section 750.570.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
- Original container, properly labeled, consumer advisory
1) Large plastic tub with white lid and large plastic tub with blue lid both containing white spices were not labeled with contents.
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) Large tray of cooked and cooling breaded chicken stored in walk in cooler with no cooling date and time.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
1) Large pan of lasagna uncovered in walk in cooler. 2) Large pan of cooling breaded chicken uncovered in walk in cooler. 3) Large container of sauce stored next to grill with no cover.
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
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior of GE fridge and freezer, clean dish shelves in the dish machine room, shelves in walk in cooler, shelves above main prep table. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: exterior of True freezer, exterior of main prep table, shelves underneath prep tables. Clean and sanitize all non-food contact surfaces as often as necessary to maintain clean.
- Plumbing installed and maintained
1) Excessive leak at prep sink in kitchen. 2) Pooling water under the dish machine. 3) Backflow prevention device is missing from mop sink (no hose attached).
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards in walk in cooler are soiled. 2) Vents in men's and women's restrooms are soiled. 3) Walls in dish machine are soiled. 4) Baffles above stove and grill are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/10/2015 | Routine | 92 |
Frozen foods frozen, hot foods hot.
Discussed sifting of breading every 4 hours.
Main prep table near cooking area is broken at current time but is not being used.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Water Heater is leaking onto the floor.
- Food contact surfaces of equipment and utensils clean
The-following food surfaces are soiled: Fryers, some pans used for cooking.
Clean, sanitize and maintain clean all food contact equipment.
- Floors properly constructed, clean, drained
Floors with pooling of water and are soiled under the dish machine. Paint chipping on the floor surfaces.
Floors of garbage or refuse storage rooms, shall be constructed of easily cleanable, non-absorbent material.
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12/8/2014 | Routine | 96 |
Frozen foods frozen, hot foods hot.
Bleach sanitizer used at 100 ppm.
HACCP - Discussed date marking of potentially hazardous foods, discussed food handler training for employees.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Water heater leaking on to the floor.
Repair or replace water heater so it does not discharge on to the floor surface.
- Floors properly constructed, clean, drained
Floor surfaces with accumulation of water, and are soiled near the dishwashing area in the 2nd room. Some paint peeling from floor surface.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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9/11/2014 | Routine | 98 |
1st Recheck - Establishment much improved.
Upon inspection, all food products had proper internal temperatures, extensive cleaning has been completed, foods in cooler were covered with lids or plastic wrap and all foods had dates and names on them. No outdated food at time of inspection. No leak was present under water heater at time of inspection.
Continue to maintain cleaning practices in establishment. Discussed with manager possibility of having another employee food service safety certification,
No further rechecks will be needed at this time.
EI/MJ
No violation noted during this evaluation. | 6/23/2014 | 1st Recheck | |
Frozen foods frozen.
Bleach sanitizer used in dish machine.
HACCP - General cleaning and date marking discussed with manager. Provided written information.
For compliance, a re-check will be conducted on or after 6/18/2014 to ensure that cleanliness and date marking issues have been addressed.
A re-check fee will be issued for all re-checks.
- Critical: Wholesome, sound condition
Sirloin in walk-in cooler had use by date of 5/12/2014 and appeared gray in colour. Worker discarded food in garbage. Breading held in open containers on counter without date marking and with clumps of moisture/food debris in breading. Worker discarded.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption. Corrected.
- Original container, properly labeled, consumer advisory
Containers of spices, foods not labeled with common name.
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: Foods properly cooled
Shrimp in prep table being stored on container on top of onions, temperature at 50F. Blue Cheese being stored in container that is over other containers, temp of Blue Cheese 55F. These items were discarded by the manager.
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.
The following potentially hazardous foods did not have a date of open on packages: Cheeses in prep table, all raw chicken containers in cooler, all raw fish and shrimp in walk in cooler, open packages of ground beef, several other meat and potentially hazardous foods in walk in cooler.
Foods in containers or packages that do not bear a date or day shall be discarded.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in walk-in cooler rusted and peeling.
Many containers used to store food are smaller non commercial use containers and not NSF containers.
Food container covers shall be impervious and nonabsorbent.
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.
- Pre-flushed, scraped, soaked
Entire table full of dirty dishes, utensils, cups, etc with food debris on table from previous night.
Equipment and utensils shall be pre-flushed or pre-scraped and, when necessary, pre-soaked to remove gross food particles and soil.
- Critical: Sanitizing concentration
Sanitizing solution concentration in bucket at greater than 500ppm. Maintain sanitizer solution concentration at 200-300ppm. Worker remade sanitizer solution at 200ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Many food contact surfaces including: stove top surface, shelving in walk-in cooler, prep table, other shelving, pans, frying area, interior ovens, interior surfaces on GE refrigerator, compressor fan cover in walk in cooler, all heavily soiled with food debris.
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.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Many non-food contact surfaces including door gaskets, lower shelving, sides of equipment/prep station soiled with food 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
Ice scoop stored on soiled surface of ice machine.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
Plates stored with food contact surface exposed. Invert or cover dishes to protect food contact surface.
- Single service articles not re-used
Many food single-service containers previously labeled as holding mayo, salad dressing, etc. being held for re-use for food items.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
Water pooling on floor - undeterminable if leak is from hot water heater or water softener. Leaking cold water valve on handwashing sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair leaky equippment.
- Floors properly constructed, clean, drained
Floors in food prep area, under equipment, in walk-in cooler, dish area, in dry storage area and most general areas in kitchen all soiled with food debris.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles (vents) in both hoods heavily soiled. Provide a routine cleaning.
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6/4/2014 | Routine | 69 |
HACCP: Discussed using time as a control. Tomato sauce that is used on the cook line shall bear a labeling indicating the time that it is pulled from the walk in cooler.
Chlorine sanitizing three compartment sink concentration: 200 ppm.
- Original container, properly labeled, consumer advisory
Several containers of pasta sauce not labeled in walk in cooler.
Label pasta sauce with day and time of preparation.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
Pans and containers of various foods not covered in walk in cooler.
Provide lids and coverings for containers of food.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces clean
Silverware storage holder is soiled with accumulated dust and splash.
Routinely clean and wash silverware storage holder.
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
Plates not inverted on prep table.
Invert plates to protect food contact surface from contamination.
Cups, glasses, bowls, plates and similar items shall be inverted whenever practical.
- Single service items properly stored, handled, dispensed
Box on single service cups on floor in back storage area.
Store boxes of single storage items a minimum of six inches above the ground to protect against contamination, splash, and dirt.
- Floors properly constructed, clean, drained
Floor is walk in cooler is soiled with accumulated food debris.
Clean and maintain floor and floor coverings.
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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11/18/2013 | Routine | 93 |
HACCP: Discussed and provided Date Marking HACCP.
Sanitizer used is Chlorine
All frozen food was frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks in the walk in cooler have chipping and peeling paint and are showing signs of rust.
Resurface the racks so that they are smooth easily cleanable.
The repeat use of equipment and utensils not made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods are prohibited.
- Food contact surfaces of equipment and utensils clean
The blade of the number 10 can opener is soiled and the back guard of the meat slicer is soiled.
Clean and sanitize food contact surfaces routinely and between uses to prevent contamination.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Floors properly constructed, clean, drained
The following are locations where the floor is soiled: Under the racks in the walk in cooler, under the racks in the dry storage area, under/behind cooking equipment, under the bread prep table next to the dessart cooler and under the soda syrup racks in the bar area.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffleds of the hood are soiled.
Have a maintance schedule for cleaning of the baffleds. Clean the baffleds.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/15/2013 | Routine | 94 |
HACCP: Datemarking of pre-packed ready-to-eat foods was discussed.
Chlorine at three compartment sink and dish machine: 100 ppm
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
The inside of the dessert refrigerator is soiled.
- Floors properly constructed, clean, drained
Some of the paint is chipping off the floor in the kitchen.
Resurface to provide a smooth and easily cleanable surface.
- Walls, ceilings, and attached equipment, properly constructed, clean
1. The vent above the shelf where clean dishes are stored is dusty.
2. The vent baffles of the Larkin exhaust hood are dusty.
Provide routine cleaning.
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3/20/2013 | Routine | 92 |
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