Sanitizer solution for buckets are Cl- at 200ppm.
Dishwasher sanitizer is hot water at 185 degrees.
Frozen foods frozen.
HACCP: Spoke with manager about the storage of scoops and the restraint of beards.
- Original container, properly labeled, consumer advisory
Found a few food items in the coolers were not properly labeled but were still within the seven day time frame.
Provide the date on all potentially hazardous food products.
Found sugar cookies, peanut butter cookies, and oatmeal cookies to be prepackaged for sale without proper labeling.
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
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Found milk in the small Igloo cooler located on cook line to be at 47 degrees.
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.
The milk was recently transferred from another cooler and opened. Corrected by placing milk into correctly working fridge and Igloo fridge was taken out of service.
- Food protection during storage, prepartion, display, service, transportation
Found tomato stored in container uncovered.
Found celery stored unprotected on shelve in Coca Cola cooler in dry storage in rear of kitchen.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found the racks of the Victory double door reach in cooler to be worn and chipping.
Found ductape on the handle of the coke cooler located in the rear of kitchen and on the door of the whirlpool fridge located in dry storage area.
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.
- Non-food contact surfaces clean
A.)Found the shelves which store personal items in the dry storage area located in rear of kitchen to be soiled.
B.) Found the gasket to the GE refrigeration unit in dry storage room to be soiled.
Please clean all non-food contact surfaces on a routine basis to maintain clean.
- Storage/handling of clean equipment, utensils
Found plates stored on top of double door oven right side up with no barrier of protection from contamination.
Plates should be stored inverted or covered to prevent contamination.
- Single service articles not re-used
Found cut pineapple stored in single service GFS potato salad container in the Rhythm Kitchen double door fridge.
Re-use of single-service articles is prohibited.
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12/11/2015 | Routine | 87 |
HACCP: Pest Protection.
- Original container, properly labeled, consumer advisory
Found cooled chicken in reach in cooler with out date or time labeled on it. Corrected. Label all cooling potentially hazardous food with the date and time of preparation.
- Food contact surfaces designed, constructed, maintained, installed, located.
Found several of the white cutting boards stained and worn.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found duct tape on the handle to the coke cooler. Duct tape is not easily cleanable. If handle is made of wood, just paint wood so that it is easily cleanable. Non food contact surfaces shall be easily cleanable and in good repair.
- Non-food contact surfaces clean
Non food contact surface cleaning: clean red sauce off the shelf in the coke cooler, dust the top of the white chest freezer in back, non food contact surfaces shall be clean.
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7/28/2015 | Routine | 95 |
Spoke to owner about the nature of the complaint. She stated she had not received any complaint. Spoke to employees about restraints on beards. Also left copy of IDPH Code section 750.520 on General- Clothing. Close complaint.
No violation noted during this evaluation. | 4/21/2015 | Complaint Investigation | |
HACCP : Pest protection Food handler requirements discussed and hand out left at facility.
- Food protection during storage, prepartion, display, service, transportation
Found several items in reach in cooler (raw chicken, veggies, etc...) stored uncovered. All food items must be covered in storage.
- Food contact surfaces designed, constructed, maintained, installed, located.
Found cutting boards stained and grooved. Found make table lid with duct tape on it. Food contact surfaces shall be in good repair and easily cleanable.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found duct tape on coke cooler handle. Non food contact surfaces shall be in good repair.
- Non-food contact surfaces clean
Non food contact surface cleaning: Top shelf in the beer cooler has soil on it. Please dust the shelves where spices are stored in the kitchen area. Clean as needed. Non food contact surfaces shall be clean.
- Floors properly constructed, clean, drained
Please mop the floor by the side door where empty soda and beer cans are being stored. Please store emptys in a can with a lid or outside of the facility. Concern is with fruit flies entering facility. Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The shelf in the dish area next to the spray hose has become worn and particle board is exposed making the shelf hard to clean. Please dust oultet and electrical fixtures in kitchen area.
Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall maintained in good repair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/18/2015 | Routine | 92 |
HACCP: Discussed and provided information on Date Marking.
Hot foods hot, cold foods cold, frozen foods frozen.
- Original container, properly labeled, consumer advisory
Several items in coolers, including chicken and soups, were found unlabeled with cooling times.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food contact surfaces of equipment and utensils clean
Top of oven was found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Base of gray kitchen aid mixer was found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Lighting provided as required. Fixtures shielded
Exposed bulb above Victory Freezer. Provide light shelf to ensure food safety.
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11/20/2014 | Routine | 95 |
HACCP: Discussed and provided Hand Washing information. Cold foods cold, frozen foods frozen.
- Thermometers provided and conspicuously placed
Thermometers missing from several coolers.
The numerically scaled indicating thermometer, accurate to plus or minus 3 degrees F, shall be located to measure the air temperature in the warmest part of any cooler and located to be easily readable.
- Food contact surfaces designed, constructed, maintained, installed, located.
Plastic ice scoop found cracked in ice machine. Replace to ensure food safety.
- Food contact surfaces of equipment and utensils clean
The following items were found soiled: Digital Scale, shelf in kitchen holding plates, white shelf next to grill station, and bottom handle of top load true cooler.
Clean and sanitize on a routine basis to ensure food safety.
- Critical: Toxic items labeled and used properly
Sanitizer found to be over 200ppm. Corrected by re-mixing to 50ppm.
Always maintain Chlorine sanitizer between 50ppm and 200ppm.
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9/11/2014 | Routine | 90 |
HACCP: Discussed proper date marking. Ensure that all foods are labeled with the name, date of preparation and cooling time, as well, if foods are placed into the freezer, the date the foods are placed in the freezer and the date the foods are removed from the freezer. Provided Date Marking HACCP bulletin.
Frozen foods are frozen.
Quats is the sanitizer used at the bar. There is a dish washing machine that is a high temperature machine.
- Original container, properly labeled, consumer advisory
1) Cooling gumbo and tomato basil soups in the True refrigerator were not labeled with the time of cooling. 2) Prepackaged desserts were not labeled properly with ingredients.
Discussed proper cooling and labeling of foods. Discussed proper labeling of prepackaged foods.
Label all cooling potentially hazardous food with the date and time of preparation.
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
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cardboard boxes are being reused for the storage of spices and baking items in the back storage.
Store only those items that are in the container that they arrive in. Provide plastic or metal containers, or containers that are otherwise smooth, easily cleanable and non absorbent for the storage of equipment and foods.
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.
Equipment, utensils, and single-service articles 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) seals of the True cooler in the main area, 2) interior of the GE cooler in back side storage, 3) interior of Whirlpool cooler in back side storage, 4) interior of prep 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)liquor shelving at the bar, 2) shelving with all equipment, 3) exterior of the 3 drawer tray is soiled,
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 items properly stored, handled, dispensed
Pizza boxes were found stored on the floor near the back chest freezer.
Elevate all boxes and single service articles.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
There is a leak present at the faucet of the three compartment sink.
Repair all plumbing and fixtures.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- 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 at the bar is soiled. There was no waste receptacle near the hand wash sink in the kitchen by the mop sink room.
Wash all sinks routinely and provide a waste receptacle near each hand wash sink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Lighting provided as required. Fixtures shielded
There are lights in the back storage room and in the three compartment sink area that are not properly shielded.
Provide shatter resistant bulbs and/or light covers to all areas.
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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5/1/2014 | Routine | 90 |
HACCP: Proper hand washing and employee hygiene.
Cl- Sanitizer: 100 ppm
Dish Machine Sanitizer: Heat 183 F
- Original container, properly labeled, consumer advisory
Green bulk food container in back with what appears to be flour is not labeled. Label all bulk food products when removed from their original container so as not to be mistaken.
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.
- Non-food contact surfaces clean
Metal wire rack next to 3 compartment sink in back holding clean utensils has dust accumulation. Clean as often as needed to 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
Back silverware in gray holder next to back microwave has silverware stored with food contact surface and handles not uniform. Store utensils so that handles all face the same way . Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Plumbing installed and maintained
1) Slight leak present in middle compartment of 3 compartment sink. 2) Hot water spout on coffee machine has slight leak. Fix leaks and maintain all plumbing g leak free. Technician has been called to fix coffee machine leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling and attached equipment in back room above 3-compartment sink has dust accumulation especially heavy along utility lines on ceiling. Clean as often as needed to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/20/2013 | Routine | 95 |
Received call in to Health Department regarding the following concerns: Long bearded cooks with no coverings. Unnecessary hand contact with ready to eat foods, wait and kitchen staff portioning foods with bare hands, owner included. Very minimal hand washing seen. Workers wiping hands on aprons and clothing. All observed on the 19th of July between 8 pm and 9 pm. Initiated investigation of complaint. No bare hand contact of any ready to eat foods was observed while conducting inspection. Employee's were handling foods with bare hands while preparing foods. Those foods were not considered ready to eat as they were being prepared, therefore, bare hand contact is permitted. Employees washed hands before I started speaking to them and immediately after and before returning to handle food. Good hand washing practices were observed. A cook was observed with long facial hair (beard) requested he used restraints to minimize any potential contamination of food during preparation. Hair ties and braiding of hair would be an acceptable form of restraint that would keep any loose or falling hair restricted from falling into foods. Spoke to employees thoroughly regarding proper handling of ready to eat foods and encouraged them to continue proper hand washing practices after changing any tasks and returning to handle foods. Recommend to close complaint.
- Critical: Hands washed, good hygienic practices (observed).
Received call in to Health Department regarding the following concerns: Long bearded cooks with no coverings. Unnecessary hand contact with ready to eat foods, wait and kitchen staff portioning foods with bare hands, owner included. Very minimal hand washing seen. Workers wiping hands on aprons and clothing. All observed on the 19th of July between 8 pm and 9 pm. Initiated investigation of complaint. No bare hand contact of any ready to eat foods was observed while conducting inspection. Employee's were handling foods with bare hands while preparing foods. Those foods were not considered ready to eat as they were being prepared, therefore, bare hand contact is permitted. Employees washed hands before I started speaking to them and immediately after and before returning to handle food. Good hand washing practices were observed. A cook was observed with long facial hair (beard) requested he used restraints to minimize any potential contamination of food during preparation. Hair ties and braiding of hair would be an acceptable form of restraint that would keep any loose or falling hair restricted from falling into foods. Spoke to employees thoroughly regarding proper handling of ready to eat foods and encouraged them to continue proper hand washing practices after changing any tasks and returning to handle foods. Recommend to close complaint.
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8/16/2013 | Complaint Investigation | |
HACCP: Dating ready to eat potentially hazardous foods when stored over 24 hrs. e.g. Meat Loaf
Dish Machine Heat Sanitizer: 180 F Cl- Sanitizer 100 ppm
- Thermometers provided and conspicuously placed
Working thermometer in front True Display cooler is missing. Replace non working thermometer with one that works. Place thermometers in easily viewable, conspicuous places in refrigeration units so staff can properly monitor temperatures. This is especially important in high traffic units. Corrected by owner.
- Food protection during storage, prepartion, display, service, transportation
Pizza crust in stand up True Freezer in back area is not covered and is un protected. Protect all foods at all times. Cover or wrap crusts.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces exhibited excessive soil build up: 1) Interior of white eating utensil holder along far wall in kitchen. Clean all food contact surfaces as often as needed to maintain clean.
The food-contact surfaces shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces exhibited soil/dustl build up: 1) Wire shelf rack in back area by 3 compartment sink. 2) Exterior side of stand up Victory Reach in Cooler in kitchen. Clean all non food contact surfaces as often as needed to 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls, ceilings and attached equipment have excessive soil and dust build up especially in back area and on vent ducts, water lines, wall behind stand up Victory reach in cooler next to oven in kitchen. Clean all walls, ceilings and attached equipment as often as needed to maintain clean and dustless. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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7/24/2013 | Routine | 93 |
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