HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - chlorine
Frozen foods were frozen.
- Food contact surfaces of equipment and utensils clean
Pizza oven trays soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Gaskets on doors of mechanical refrigeration soiled with debris. Clean and sanitize non food contact surfaces.
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11/12/2014 | Routine | 97 |
Frozen pizzas are frozen.
Sanitizer - chlorine
HACCP - Discussed and provided written information on date marking.
- Critical: Outer openings protected from insects, rodent proof
Front entrance door propped open and no screen present.
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. Keep door closed or provide screen. Worker closed door.
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7/30/2014 | Routine | 96 |
HACCP - Discussed and provided written documentation for proper boil order procedures.
Sanitizer - chlorine
No violations detected at time of inspection.
No violation noted during this evaluation. | 3/26/2014 | Routine | 100 |
HAClCP: Ensure sufficient lighting is available in all areas to allow for safe food and beverage handling and ease of cleaning. -
- Original container, properly labeled, consumer advisory
Cooked chicken wings in roaster in walk in not time labeled.
Label all cooling potentially hazardous food with the DATE and TIME, of preparation.
- Non-food contact surfaces clean
1) •Top of small toaster oven dusty.
2) Top of popcorn machine soiled.
3) Fronts and sides of doors where hands contact on the Frigidaire and Crosley are soiled.
4) Drawers under both of the pizza ovens soiled with dried on foods.
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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11/5/2013 | Routine | 98 |
HAC|CP: With surfaces such as grated oven racks or grills ensure that large chunks of food debris are removed by washing rinsing and sanitizing.
- Non-food contact surfaces clean
1) Top of popcorn machine dusty.
2) Lower interiors of wooden cabinets have some food debris scattered throughout.
3) Underside of the rubber matt at 3 bay sticky and soiled.
4) Standing water in the soda gun holder on the left of ice bin.
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.
- Floors properly constructed, clean, drained
Floors behind bar soiled under mats and have some bottle caps in corners and hard to reach areas.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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6/3/2013 | Routine | 98 |
HACCP: All sinks must fully functional and draining properly to eliminate waste water.
- In-use food dispensing utensils properly stored.
.Both ice scoops were laying on the ice in the bins with the handle contacting the food.
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
1) Bottom interiors of both glasses front True coolers soiled.
2) Pizza oven grates soiled and drawer on right side oven.
3) Plastic guide in ice machine has black mold beginning to form on white surface.
4) Some soilage in the door and in the freezer of the Frigidaire.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
1) Far drainboard under glassware sticky.
2) Top of popcorn machine in kitchen soiled.
3) Interior of the lower cabinets in the kitchen have dust build up.
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.
- Floors properly constructed, clean, drained
Floor ins behind bar under the bar top and in corners have some debris - caps mostly - and build up.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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1/4/2013 | Routine | 95 |
Note: The other fridge in back and the walk in were not holding potentially hazardous foods at the timer of inspection.
Facility is still utilizing the first bay of the unused 3 bay closest to the door for handwashing.
HACCP: Protect ice from contamination from foreign objects such as foam, rubber etc.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Hot dogs in fridge were not date marked.
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. The maximum life for the product is day 7.
- Non-food contact surfaces clean
1) Bottom catch drawers on pizza oven soiled.
2) Lower back metal shelves soiled.
3) Handles and front areas of refrigerator doors soiled where hands contact.
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.
- Lighting provided as required. Fixtures shielded
End caps missing off of lights in kitchen prep area.
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.
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10/3/2012 | Routine | 93 |
HACCP: Date marking includes ALL READY TO EAT FOODS, even if you would normally eat them cooked. One example: hot dogs.
- Non-food contact surfaces clean
1) Stainless drainboards under the mats at the bar were soiled.
2) Track on the right side of the cooler nearest the door soiled.
3) Middle bottle well soiled.
4) Lower interior cabinets heavily dusty.
5) Lower metal shelf in back room 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.
- Lighting provided as required. Fixtures shielded
1) Bulbs in kitchen not fully protected - end caps on lights in missing.
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.
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5/23/2012 | Routine | 98 |
HACCP: Date marking is required on ALL ready to eat potentially hazardous foods held cold for more than 24 hours. Items like cheeses, cooked meats, deli meets, pasta type salads etc.
- Wiping cloths clean, used properly, stored
Wet wiping rag out on bar top ledge.
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.
*wiping rag was taken to kitchen"
- Food contact surfaces of equipment and utensils clean
Soda gun holders at each end of the bar soiled - I with slimy substance and the other standing water from lack of draining.
Lower drawers of pizza ovens soiled.
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
Lower shelf in back storeroom soiled excessively.
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
No hot water at the main 3 bay sink behind bar.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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1/10/2012 | Routine | 95 |
HACCP: All plumbing shall be free from leaks and in compliance with the Illinois State Plumbing Code.
A carpeted mat has been allowed in storage area in front of ice machine to eliminate slipping hazard.
- In-use food dispensing utensils properly stored.
Ice buckets (green) sitting directly on the floor by ice machine.
Ice transfer receptacles shall be stored protected from potential contamination.
- Food contact surfaces of equipment and utensils clean
Soda gun holder at end of bar has a build up of yellowish slimy substance.
Soda gun at beginning of bar -by access - was in standing, soiled water.
- Non-food contact surfaces clean
1) Lower drawers on pizza oven soiled.
2) Lower metal shelf in back room soiled.
3) Shelf in upper corner of kitchen soiled - by nachos and baskets.
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
1) Single serve nacho trays on back shelf opened at top and exposing food contact surface.
2) Single serve paper boats and clamshells etc. stored improperly under the cabinets.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
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8/18/2011 | Routine | 95 |
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