Dishwasher is Cl- sanitizer.
Sanitizer solution is Cl-.
Frozen foods frozen.
HACCP: Food preparation was not occuring and sanitizer solutions were not made. Given HACCP on wiping cloth solution handout.
- Food contact surfaces of equipment and utensils clean
Found fryer baskets being stored inside fryer with fryer grease inside.
Please wash, rinse, and sanitize all food contact surfaces on a routine basis.
- Storage/handling of clean equipment, utensils
Found plates stored on top shelve of plate storage to be stored in an upright position.
Plates should be stored inverted or covered to prevent contamination.
- Floors properly constructed, clean, drained
Found floors beneath fryer in kitchen to be soiled.
Please clean floors on a routine basis to prevent the accumulation of buildup.
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11/24/2015 | Routine | 96 |
HACCP: Temperature documentation
- Thermometers provided and conspicuously placed
The door thermometer to the walk in freezer is not working. Provide working thermometer to walk in freezer.
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 clean
Non food contact surface cleaning: grease accumulation on the sides and front of the fryer, detail splash shield to the range top, remove ice accumulation in the walk in freezer. Non food contact surfaces shall be clean.
- Floors properly constructed, clean, drained
The floor in the walk in cooler and in the back storage area are made of painted concrete and the paint has chipped and worn off in several high traffic areas. Floors shall be easily cleanable and in good repair.
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8/28/2015 | Routine | 97 |
HACCP
- Floors properly constructed, clean, drained
Please fix broken tiles by the sink on second floor womens rest room floor. The painted floor in the storage area is bocoming worn and in need of fresh paint. Clean the floor in the kitchen under the equipment. Floors of garbage or refuse storage rooms, shall be constructed of easily cleanable, non-absorbent material. Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Please seal holes in wall above the clean dish drain board. Please caulk the wall and drainboard junction.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Replace burnt out light in the walk in cooler for the kitchen. Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas.
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4/10/2015 | Routine | 97 |
HACCP: Discussed and provided information on Hand Washing.
Cold foods cold, frozen foods frozen.
Note: Kitchen not in use at time of inspection.
- Food contact surfaces of equipment and utensils clean
Interior of oven, and top of drawer and handles on cook line were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Floors properly constructed, clean, drained
1) Missing tiles under three compartment sink. Replace with a smooth, durable, easy to clean surface.
2) Floors under Ice machine and though out kitchen found to be soiled. Clean on a routine basis.
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11/19/2014 | Routine | 97 |
HACCP: Discussed and provided Boil Order information. Cold foods cold, frozen foods frozen.
- Food contact surfaces of equipment and utensils clean
Prep table across from cook line found to be soiled. Clean and sanitize on a routine basis to ensure food protection.
- Floors properly constructed, clean, drained
Floors to the right of the dish machine and also the floor in dry storage found to be soiled. Maintain clean.
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9/30/2014 | Routine | 97 |
HACCP: Discussed and provided hand washing sheet.
Sanitizer used is Chlorine
All frozen food was frozen.
- In-use food dispensing utensils properly stored.
Measuring cup was found in the flour bag with the handle touching the product.
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.
- Food contact surfaces of equipment and utensils clean
The two food contact areas observed to be soiled were the ledge of the meat slice behind the blade and the door track and bottom of the pepsi cooler in the basement.
Clean and sanitize all food contact surfaces.
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.
- Floors properly constructed, clean, drained
The floor under the racks of the walk in cooler in the kitchen area is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/2/2014 | Routine | 96 |
HACCP Discussed storage of food during events. Chlorine sanitizing bucket concentration: 200 ppm.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food found on floor of walk in 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
- Single service items properly stored, handled, dispensed
Single service cups found on floor behind bar in ballroom.
Store containers of single service items a minimum of six inches above the ground to protect against contamination, dirt, and splash.
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11/15/2013 | Routine | 97 |
HACCP: Monitoring sanitizer concentrations especially in dish washer. Cl-Sanitizer: 100 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Container of sauce made past Saturday was not labeled. Label all ready to eat foods when held longer than 24 hrs.
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. Corrected by education and labeling.
- Critical: Cross-contamination, equipment, personnel, storage
Drainage tube in Pepsi Cooler in storage area had been loosened and was dripping onto shelves and packaged food below. Fix drainage so as to prevent dripping and cross contamination of food below. Corrected, re attached tubing.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Bottom interior coving like surface of beer walk in cooler next to entrance is detaching and in disrepair. Fix to provide a smooth easily cleanable surface.
- Food contact surfaces of equipment and utensils clean
Interior lip of ice machine has slight mold build up. Clean as often as necessary to maintain clean.
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
1) Top of range has debris and soil build up 2) Bottom of drawer in front of range on cooking line was soiled. 3) Bottom cabinets in both 1st and 2nd floor server stations under hand sinks have soil build up. Maintain all non food contact surfaces clean. Clean as often as needed.
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
Ceiling cooling unit in beer walk in cooler is leaking. Fix Leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floor of the kitchen is soiled especially in the hard to reach areas under shelving and equipment. Clean and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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6/28/2013 | Routine | 85 |
HACCP: Date marking was discussed.
Discussed signage on True Freezer that is used as a cooler. Signs will be placed on the front of the cooler to designate the unit as a cooler.
Also discussed the lack of hand sink at the bar of the third floor. Manager stated that it had been decided previously that a temporary hand washing set-up with a free-flowing spigot is used at the third floor bar.
Chorine used as sanitizer at dish machine: 100 ppm
- Food protection during storage, prepartion, display, service, transportation
A bag of flour was open and exposed to potential contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
There is a wire loose on the inside of the ice machine.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There were no paper towels at the hand sink by the ovens in the kitchen and at the hand sink in the third floor waitress station.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each hand sink.
- Floors properly constructed, clean, drained
The floor of the kitchen is soiled especially in the hard to reach areas under shelving and equipment.
Clean and maintain clean.
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3/28/2013 | Routine | 93 |
HACCP: Handwashing cl- used as sanitizer @ 100ppm
- Floors properly constructed, clean, drained
Floors near dish machine heavily soiled on left side.
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11/16/2012 | Routine | 99 |
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