HACCP = boil order guidelines
All frozen food is frozen.
chlorine bleach sanitizer is used at this establishment
- Food contact surfaces of equipment and utensils clean
The blade for the large can opener is soiled.
- Non-food contact surfaces clean
1) The hot pads in the kitchen drawer are soiled.
2) The catch tray at the lower portion of the pizza oven is soiled.
Maintain all non-food contact surfaces clean.
- Floors properly constructed, clean, drained
The floor throughout the establishment is worn.
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11/17/2015 | Routine | 96 |
HACCP = shielded lights
- Food contact surfaces of equipment and utensils clean
1) The blade for the large #10 can opener in the kitchen is soiled. 2) The tray for the pizza oven is soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Floors properly constructed, clean, drained
The floor surfaces throughout the bar and all storage areas are chipping/worn. Maintain all floors smooth, easily cleanable and in good repair. Resurface these floors to meet these requirements.
- Lighting provided as required. Fixtures shielded
The lights located above the large, white Frigidaire deep freeze in the back storage area are not shielded. Provide shielding for these lights, either through a plastic tube with end caps or plastic coated lights to contain any glass.
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5/12/2015 | Routine | 96 |
HACCP = labeling repackaged food items
cl- bleach sanitizer is used at this establishment.
All frozen food was frozen during this inspection.
- Original container, properly labeled, consumer advisory
A bag of frozen fish is present in the deep freeze off of the kitchen without a label. 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. It was determined that the fish came from Dixon's. When the fish is repackaged, keep the original label with the food items, so it is determined the fish is from an approved source.
- Single service articles not re-used
Several single-use plastic food containers are being reused for food storage, such as sour cream and cool whip containers. Re-use of single-service articles is prohibited. Provide heavy duty plastic or other appropriate material for the storage of foods.
- Floors properly constructed, clean, drained
The floor throughout the kitchen and bar areas is worn and/or the paint is chipping in several areas. All floors shall be smooth, easily cleanable, non-absorbent and in good repair. Repair/resurface/reseal the floor.
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12/19/2014 | Routine | 96 |
HACCP: Discussed proper storage of toxic items. Ensure that pesticides/insecticides are stored away from cleaning supplies. Provided Toxic Items HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
There are pizzas being stored in the freezer in the liquor storage area that are not labeled with the ingredients of the pizza.
Provide a list of ingredients as required by the Illinois State Food Code. Provide a list also as required when requested by patrons. Foods that are packaged or repackaged by charitable or not-for-profit organizations for distribution to people in need shall bear the common and/or usual name of the product and the name of the distributing organization. A list of ingredients for any multi-ingredient product shall be posted or made available upon request. Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food contact surfaces of equipment and utensils clean
The shelving of the walk in cooler are soiled. The interior of the pizza oven are soiled.
Clean and sanitize food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following food contact surfaces are soiled: 1) exterior/side of the True single door cooler, 2) #10 can opener holder, 3) exterior of the Vulcan ovens, 4) drawer handles throughout the kitchen.
Clean and sanitize non food contact surfaces routinely.
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 articles not re-used
Whipped topping and cottage cheese containers are being used for the storage of foods.
Provide heavy duty plastic or other appropriate material for the storage of foods.
Re-use of single-service articles is prohibited.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sink by the fryer is soiled.
Clean and sanitize the hand wash sinks routinely and maintain clean.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floors of the walk in cooler are soiled. The floors throughout are chipping.
Clean all floors routinely. Repair the floors as needed.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained clean and in good repair.
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7/1/2014 | Routine | 91 |
HACCP: Discussed proper and routine hand washing and proper glove use. Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves. Gloves used to handle ready-to-eat food, shall be single-use gloves (used for only one task). Single-use gloves shall be discarded when damaged or soiled or when interruptions occur in operations. Food service employees shall clean their hands and exposed portions of their arms for at least 20 seconds, using a cleaning compound. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Critical: Approved source
Home canned pickles were found stored in the walk in cooler.
Corrected
- Original container, properly labeled, consumer advisory
Pizzas being stored in the freezer in the liquor storage area are not labeled with the ingredients of the pizza.
Provide a list of ingredients as required by the Illinois State Food Code. Provide a list also as required when requested by patrons. Foods that are packaged or repackaged by charitable or not-for-profit organizations for distribution to people in need shall bear the common and/or usual name of the product and the name of the distributing organization. A list of ingredients for any multi-ingredient product shall be posted or made available upon request. Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food contact surfaces of equipment and utensils clean
The ice machine baffle is soiled. The soda gun holster is soiled. The shelving in the walk in cooler is soiled. The interior of the True refrigerator and freezer in the kitchen are soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Shelving in the liquor area are soiled. The exterior handles of the various refrigerators and freezers in the kitchen are soiled. The shelving with dry foods/storage area is dusty.
Clean and sanitize all non food contact surfaces routinely.
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 articles not re-used
'Potato salad' and 'cottage cheese' containers were found being reused for other food storage.
Provide approved containers that are smooth, easily cleanable, nonabsorbent, resistant to staining, chipping, crazing.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
The floors throughout are chipping.
Repair floors.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material.
- Rooms clean, lockers provided and used, clean
Purses were found stored in cabinets and on equipment.
Provide shelving or other areas where purses and other personal items can be stored.
Corrected
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10/4/2013 | Routine | 87 |
HACCP: Discussed labeling of foods stored in the refrigerators/freezers to ensure that they are properly labeled with contents, especially those potentially hazardous pre-packaged foods. 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. Foods in containers or packages that do not bear a date or day shall be discarded.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Pizzas being stored in the freezer in the liquor storage area are not labeled with the ingredients of the pizza.
Provide a list of ingredients as required by the Illinois State Food Code. Provide a list also as required when requested by patrons. Foods that are packaged or repackaged by charitable or not-for-profit organizations for distribution to people in need shall bear the common and/or usual name of the product and the name of the distributing organization. A list of ingredients for any multi-ingredient product shall be posted or made available upon request. Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Potentially hazardous foods properly thawed
Fish was found 'thawing' in large blue bins.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Shelving in the walk in cooler, 2) Seals/tracks of the bar coolers, 3) spice storage bin, 4) #10 can opener.
Clean and sanitize routinely and maintain clean.
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.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) drawer under pizza oven, 2) exterior of ice machine, 3) exterior handles of True cooler and True freezer, 4) dry storage shelving with popcorn, 5) lower exterior portion of island prep table.
Clean and sanitize routinely and maintain clean.
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
Box of single service cups found stored on the floor of the storage room.
Corrected
- Floors properly constructed, clean, drained
The floors throughout are chipping. The floors in the walk in cooler are soiled.
Repair floors and clean routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/30/2013 | Routine | 92 |
HACCP: Discussed proper labeling of all spray bottles. Those items that are placed into a spray bottle must be labeled with the contents. Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Food contact surfaces of equipment and utensils clean
1) Shelving in the walk in cooler is heavily soiled. 2) Seals/tracks of the bar coolers are soiled. 3) Side of the stove heavily soiled.
Clean and sanitize routinely and maintain clean.
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.
- Single service articles not re-used
Several ice cream buckets, tartar sauce buckets and other small plastic containers are being reused.
The reuse of these containers is not allowed for direct food contact. Liners or 'prepackaged' items (crackers, jelly, prepackaged salt, etc) are allowed, otherwise, do not reuse the bins/containers.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
The floors throughout the establishment are chipping. The floors in the walk in cooler are soiled. The floor under the sinks and behind/under the coolers at the bar area are soiled.
Clean all floors routinely. Repair all floors. Floors, floor coverings, mats, and duckboard shall be maintained clean. Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Critical: Toxic items properly stored
Wasp/hornet spray stored in the lowest shelf at the bar intermingled with single service articles (napkins, straws) and food packages.
Corrected
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9/25/2012 | Routine | 90 |
HACCP: Discussed proper protection of all lights, ensure that they are shatter-resistant or properly shielded in all areas that food is prepared, stored, or where single service articles are stored.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Linen cloth is being used to "cover" slicer. 2) Shelving with the dry storage goods are chipping. 3) The shelving in the walk in cooler is rusted. 4) #10 cans are being reused to store clean/sanitized utensils.
1) Provide smooth easily cleanable, non absorbent coverings. 2) Repair/replace/repaint the shelving. 3) Resurface, repair or replace the shelving. 4)Provide smooth, easily cleanable, non absorbent containers.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food. 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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Interior of the Kenmore freezer, 2) interior of the Frigidaire chest freezer, 3) interior of the pizza freezer, 4) Shelving of the walk in cooler.
Clean and sanitize routinely and 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
The following non food contact surfaces are soiled: 1) sides of the fryers, 2) handles of the Westinghouse freezer at the storage area, 3) counter under the microwave, 4) interior of the metal cabinets.
Clean and sanitize routinely and maintain clean.
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
The interior drawers of clean/sanitized utensils and grey holding bins are soiled.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. 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.
- Single service articles not re-used
Various plastic ice cream tubs and "chicken salad" containers are being reused to store foods.
Re-use of single-service articles is prohibited.
Provide adequate food grade materials that are approved for storage/reuse storage of foods.
- Floors properly constructed, clean, drained
The floors in the dry storage area are chipping. The floors under equipment in the bar area are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls under the three compartment sink are soiled.
Clean all walls routinely and maintain clean.
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3/29/2012 | Routine | 91 |
HACCP: Discussed proper and frequent hand washing.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Shelving with the dry storage goods are chipping. 2) The shelving in the walk in cooler is rusted. 3) A cardboard container is being reused for the storage of utensils under coffee maker.
Repair or replace the shelving to ensure it is smooth and easily cleanable. Provide plastic or other appropriate smooth, easily cleanable container for storage of utensils.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) The interior of the Westinghouse, Sears and Frigidiare coolers/freezers, 2) Shelving in the walk in cooler.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) Gray condiment holder by microwave, 2) sides of fryers and stove, 3) seals, gaskets and tracks of the coolers at the bar.
Clean and sanitize all non food contact surfaces routinely.
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
1) A storage bin with utensils at the four door storage unit have utensils stored facing various directions. 2) The interior of the drawers storing utensils are soiled.
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.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Single service items properly stored, handled, dispensed
Single service cups are stored on the floor of the ice machine room.
Corrected
- Floors properly constructed, clean, drained
The floors under the bar, walk in cooler and under equipment are soiled. The floors in the rear storage room are chipping.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material and maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in cooler are soiled. The walls under hand wash sinks are soiled.
Clean all walls routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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12/22/2011 | Routine | 92 |
Chlorine bleach is the sanitizer used in the facility.
HACCP: Discussed the proper storage of toxic items. Provided a HACCP bulletin for the proper storage of toxic items.
Frozen foods are frozen.
The pest control operator for the facility is American Pest Control.
- Original container, properly labeled, consumer advisory
Pizzas being stored in the freezer in the liquor storage area are not labeled with the ingredients of the pizza.
Provide a list of ingredients as required by the Illinois State Food Code. Provide a list also as required when requested by patrons. Foods that are packaged or repackaged by charitable or not-for-profit organizations for distribution to people in need shall bear the common and/or usual name of the product and the name of the distributing organization. A list of ingredients for any multi-ingredient product shall be posted or made available upon request.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving in the back storage area are chipping.
Repair, resurface or replace the wood, or provide a smooth, easily cleanable covering for the edges of the shelving to prevent further deterioration.
Equipment shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) The interior of the two door true freezer, 2) the baffle in the ice machine, 3) the interior of the shelving in the walk in cooler, 4) the interior of the freezer in the liquor storage room.
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.
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.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) The handles and exterior of the true coolers and freezers in the kitchen, 2) The exteriors of the shelving in the kitchen
- Floors properly constructed, clean, drained
The floors in the walk in cooler are soiled. The floors in the back storage area are chipping and or cracked or peeling in various areas.
Clean all floors routinely. Repair or replace the covering of the floor in the storage area. Floors, floor coverings, mats, and duckboard shall be maintained clean. Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
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5/6/2011 | Routine | 94 |
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