- Critical: Outer openings protected from insects, rodent proof
Corrected: The back screen door is temporally fixed and closing tightly at the bottom. There is still a sight gap at the top of the screen door which will need to be fixed by the next routine inspection or this violation will be marked again.
Spoke with the Bar tender on duty who stated the landlord is waiting for nicer weather to reframe the doors.
Openings to the outside shall be tight fitting and self-closing.
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3/11/2013 | 1st Recheck | |
HACCP: Discussed storage of dispensing utensils.
Sanitizer used is Chlorine.
Note: All rechecks have a fee.
- Critical: Outer openings protected from insects, rodent proof
The back screen door is not closing tightly.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
A recheck will be conducted on or after 03/4/13.
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2/25/2013 | Routine | 96 |
HACCP: provided a boil order haccp Sanitizer used is Chlorine All frozen food is frozen
- Food contact surfaces of equipment and utensils clean
The upper interior of the white microwave is soiled.
Clean and sanitize all food contact surfaces.
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 shelving where the rubber maid container are located is soiled. Also the brown tray next to the rubber maid containers is soiled.
Clean and maintain clean all non-food contact surfaces.
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.
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10/11/2012 | Routine | 97 |
HACCP: Discussed hand washing and provided hand wash haccp. Sanitizer used is Chlorine.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
A container of diced tomatoes located at the prep table across from the grill was at 50 degrees F.
All potentially hazardous food must be kept at or below 41 degrees F.
Corrected by discarding the tomatoes and discussed with them employee about placing the tomatoes in the cooler once the lunch rush was over.
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.
- Food contact surfaces of equipment and utensils clean
The edge behind the blade of the slicer on the back prep table is soiled.
Clean and sanitize all food contact routinely.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
Corrected: Employee removed the blade and clean and sanitized the edge.
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5/29/2012 | Routine | 93 |
HACCP: Storage of toxic chemicals. Sanitizer used is Chlorine
- Original container, properly labeled, consumer advisory
The spices at the pizza prep area do not have labels on them.
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: Items were labled.
- Critical: Foods properly cooled
Baked potato salad being stored in the true cooler exceeded the 7 day discard date.
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
Corrected: Food was discarded.
- In-use food dispensing utensils properly stored.
Spoon for taco meat was being stored out of the food 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: Spoon was moved to the 3-compartment sink. Instructed the employee to keep the spoon in the food between uses with the handle extended out of the food.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Exposed compact wood below the flat grill.
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.
Seal the exposed wood.
- Food contact surfaces of equipment and utensils clean
The fryer baskets are heavily soiled.
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.
Clean and maintain clean fryer baskets.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The under side of the sink handle is soiled.
Clean the handle to prevent accumulated soil.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floor under the fryers is heavily soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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2/28/2012 | Routine | 86 |
HACCP: Discussed date marking. Sanitizer used in the facility is Chlorine.
- In-use food dispensing utensils properly stored.
The ice scoop was found to be touching the ice in bar ice bin.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
Corrected: Ice scoop was moved to the handle was not touching the ice.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Exposed compact wood below the flat grill.
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.
- Wiping cloths clean, used properly, stored
Observed wiping cloths on the bar.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
Corrected: The wiping cloths were put into a sanitizing solution.
- Non-food contact surfaces clean
The counter below the flat top grill soiled. The sides of the frier heavily soiled.
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
Whisks, scoops, and other equipment being stored multi directional.
Utensils shall be stored in the same direction with the handle to the employee.
- Lighting provided as required. Fixtures shielded
There is no light shield over the light in the walk in cooler.
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.
- No Certified Manager Present
No certified person on duty at the time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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12/21/2011 | Routine | 94 |
HACCP = labeling/cooling/wiping cloths/date marking
cl- bleach in three-compartment sink in kitchen and bar = 200ppm
- Original container, properly labeled, consumer advisory
The taco meat in the walk-in cooler is cooling and is not properly labeled. Label all cooling potentially hazardous food with the date and time of preparation. A label will be placed on the container.
- Critical: Foods properly cooled
The taco meat in the walk-in cooler was being cooled with the lid on it. 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. The lid has been removed and the food is now able to properly cool.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling above the mop sink area is not sealed. Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable. Resurface this area so it is non-absorbent.
- No Certified Manager Present
Kevin Lowe, the owner, is currently in the Food Service Sanitation Class for June 2011. Please post the Food Service Sanitation Manager Certificate once it is received.
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6/20/2011 | Routine | 93 |
Note: a hand written inspection report was created during the final inspection due to malfunctions with the computer database. Please see the hard copy in the file for original signatures.
This establishment has met and complies with the Illinois Department of Publich Health Food Service Sanitation Code and has been approved to operate.
- Food contact surfaces of equipment and utensils clean
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. The ice guard inside the ice machine needs to be cleaned prior to opening.
- Plumbing installed and maintained
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair the leak at the end of the left faucet of the three-compartment sink. Also, clean the grease trap prior to opening.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. A supply of hand-cleansing soap or detergent shall be available at each lavatory. Provide a secondary soap dispenser at the hand sink at the bar area since the current dispenser is not easily accessible.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair and non-absorbent. Seal the ceiling above the mop sink area.
- Lighting provided as required. Fixtures shielded
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 and shall be shielded. Provide adequate lighting in the Coca-Cola cooler at the bar area, in the True freezer in the kitchen and the True cooler also in the kitchen.
- Rooms and equipment - vented as required
Ventilation systems shall be installed and operated according to law and, when vented to the outside, not create an unsightly, harmful or unlawful discharge. Repair the ventilation in the mens and womens restrooms so they meet this requirement.
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4/13/2011 | Final | |
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