HACCP - Discussed an provided written information on date marking.
Sanitizer - buckets - quats
- dish machine - heat
Frozen foods were frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Container of egg whites not labeled.
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. Worker discarded food item. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in 2 door glass pepsi cooler.
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 clean
Outer surfaces and handles of non food contact surfaces (coolers) soiled with debris. Clean and sanitize non food contact surfaces.
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11/24/2015 | Routine | 92 |
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Raw chicken in drawer cooler holding a temperature of 49 degrees F.
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. Worker cooled chicken to 41 degrees F. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on the folowing: single door True cooler, True Prep cooler, Masterbuilt prep cooler. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Clean and sanitize food contact surfaces. Worker cleaned and sanitized food contact surfaces. Corrected.
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8/14/2015 | Routine | 92 |
HACCP - Discussed and provided written information on proper date marking of foods.
Sanitizer - dishmachine at bar - chlorine
- dishmachine main - heat
- buckets - quats
- Food protection during storage, prepartion, display, service, transportation
Cases of food stored on floor in 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. Store food items 6 or more inches above floor.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of True cooler and prep table 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.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloths on counters 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 sanitizing solution.
- Food contact surfaces of equipment and utensils clean
Interior bottom shelving of True cooler across from walk in cooler soiled. Shelving in walk in cooler soiled with debris. Soiled bottom shelving in Masterbuilt prep cooler. Blade on industrial can opener soiled with debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of mechanical refrigeration. Soiled compressor fan covers in walk in cooler. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Dishes stored with food contact surface uncovered.
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. Cover or invert dishes.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Trash container in food prep area overfilled.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled. Cover or empty trash can.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled. Soiled walls around dish machine.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
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3/31/2015 | Routine | 89 |
HACCP: Discussed and provided information on Hand Washing.
Hot foods hot, cold foods cold, frozen foods frozen.,
- In-use food dispensing utensils properly stored.
Observed the ice scoop at the bar was stored with the handle in direct contact with the ice
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)
Two open employee drinks were observed on prep table by soda fountain.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces clean
Bottom of Master Bilt Freezer on cook line and bottom shelf of table in omelet station were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
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11/25/2014 | Routine | 93 |
HACCP: Discussed hand washing and glove use. Provided Date marking haccp sheet
Sanitizer used: Quats for 3-compartment sink and buckets. Dish machine high temp.
All frozen food was frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Eggs and tomatoes in the salad low boy cooler was held past the 7-day discard date.
Corrected by education and provided date marking haccp sheet also food items were discarded.
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.
- In-use food dispensing utensils properly stored.
Observed the ice scoop at the bar was stored with the handle in direct contact with the ice
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: back of the meat slicer on the cook line and the ice baffle of the right large ice machine.
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.
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.
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9/17/2014 | Routine | 92 |
HACCP: Thawing. Continue good thawing practices of thawing meat under cool, running water, in mechanical refrigeration, or in the microwave as part of the cooking process.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Food contact surfaces of equipment and utensils clean
Shelves in the True Pastry Cooler were soiled with food build up. Clean and sanitize routinely.
- Floors properly constructed, clean, drained
Various areas of chipped tile throughout banquet kitchen. Soiled areas beneath equipment and in corners. Clean routinely.
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5/16/2014 | Routine | 97 |
HACCP: Proper date marking of ready to eat potentially hazardous foods held longer than 24 hrs such as milk containers.
Cl- Dish Machine Concierge Lounge: 100 ppm Dish Machine Heat Sanitizer Kitchen: 210 F Quat Sanitizer 300 ppm
- Storage/handling of clean equipment, utensils
Clean silverware in dish room area was not being stored and handled with handles facing towards employees to avoid food surface area contact. Store and place silverware inverted presenting handles towards employees. Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
Spoons, knives and forks shall be touched only by their handles. Corrected, inverted and rewashed.
- Critical: Toxic items labeled and used properly
Spray bottle with glass cleaner in concierge lounge upstairs was not labeled. Label all spray bottles containing cleaners, sanitizers and toxic substances. Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents. Corrected, identified for proper labeling.
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11/13/2013 | Routine | 94 |
HACCP: Date labeling ready to eat potentially hazardous foods that are held longer than 24 hrs when opened or prepared such as milk gallons.
Dish Machine Sanitizer: 183°F, Concierge Lounge Dish Machine Sanitizer: Cl- 100 ppm, Quat Sanitizer: 400 ppm
- Original container, properly labeled, consumer advisory
Bulk sugar bin and bread flour bin in kitchen bakery area were not labeled. Label bulk foods when removed from their original containers.
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. Corrected by bakery chef.
- In-use food dispensing utensils properly stored.
Dispensing scoops were found in two bulk flour bins in bakery kitchen area with handles submerged in product. Ensure handle of scoops extends out of food product when stored in with 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. Corrected by chef.
- Floors properly constructed, clean, drained
Broken floor tiles were observed near walk in coolers in kitchen. Fix all floor coverings and tiles that are damaged.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Holes in walls were observed: 1) by Hand sink in front of walk in cooler next to kitchen line 2) in large dry storage room corner in front of entrance near coving area. Seal all holes and damaged wall areas. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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7/31/2013 | Routine | 96 |
All critical violations identified in the preliminary inspection conducted on June 6, 2013 have been mitigated.
Establishment is approved to operate under the guidelines of the State of Illinois Chapter 10 Food Safety Code.
No violation noted during this evaluation. | 6/7/2013 | Final | |
1)Dish machines in concierge area on 11th floor and in banquette kitchen are not fully installed an operational. Please call to verify proper operation of machine for final approval.
Following areas need a smooth, easily cleanable, non absorbent surfaces free of crevices and projections:
1) Employee bathroom coving in banquette kitchen 2) Dry storage area walls and coving. 3) Vent duct pealing paint above banquette kitchen line. 4) Coving on wall behind kitchen equipment line.
- Critical: Sanitizing concentration
Dish machines in concierge area on 11th floor and dish machine in banquette kitchen are not fully installed an operational. Please call to verify proper operation of machine for final approval.
- Walls, ceilings, and attached equipment, properly constructed, clean
Following areas need a smooth, easily cleanable, non absorbent surfaces free of crevices and projections:
1) Employee bathroom coving in banquette kitchen 2) Dry storage area walls and coving. 3) Vent duct pealing paint above banquette kitchen line. 4) Coving on wall behind kitchen equipment line.
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6/6/2013 | Preliminary | |
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