HACCP: Handwashing Frozen foods were stored frozen
- Food protection during storage, prepartion, display, service, transportation
Ice stored uncovered at bar when not in use. Provide a lid or covering for ice that will be used for consumption.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Plumbing installed and maintained
There is a leak present at the three compartment sink faucet. Repair faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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11/24/2015 | Routine | 97 |
HACCP: Handwashing Frozen foods were stored frozen
- Food protection during storage, prepartion, display, service, transportation
Ice stored uncovered at bar when not in use. Provide a lid or covering for ice that will be used for consumption.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Storage/handling of clean equipment, utensils
Clean plates are stored with the food contact surface facing up on top of the stove. Store all clean dishes inverted.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in the walk in cooler are soiled. Clean fan guards.
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8/25/2015 | Routine | 96 |
HACCP: Food Protection
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on Traulsen 2 door cooler and single-door cooler. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior white diverter in bar ice machine, interior vents and shelving in Traulsen 2 Door cooler, interior shelving in Traulsen single-door cooler. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
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4/24/2015 | Routine | 93 |
HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - chlorine
Frozen foods were frozen.
- Food protection during storage, prepartion, display, service, transportation
Cases of veal cutlets stored on floor of walk in cooler.
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. Place food items on shelving.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in walk in cooler with peeling paint.
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 designed, constructed, maintained, installed, located.
Torn gaskets on doors of the following: Traulsen single door and Traulsen 2 door coolers. Repair or replace gaskets.
- Non-food contact surfaces clean
Soiled gaskets on doors of salad preparation cooler and food preparation cooler. Clean and sanitize 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled with debris. Provide a routine cleaning.
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12/4/2014 | Routine | 93 |
HACCP - Discussed and provided written information on date marking. Sanitizer - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors ofthe following coolers: Trauesen single door and two door.
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.
- Non-food contact surfaces clean
Soiled gaskets on door of salad prep cooler. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled with debris.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
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9/26/2014 | Routine | 97 |
.HACCP - Discussed and provided written procedures for Boil order. Sanitizer - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of Traulsen cooler. Torn gasket on Traulsen 2 door cooler. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Soiled diverter on ice machine. Clean and sanitize food contact surface.
- Plumbing installed and maintained
Spigot on 3 bay sink leaks. Spigot on food prep sink leaks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair spigot at 3 bay and food prep sink.
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4/1/2014 | Routine | 96 |
|AFTER REVIEWING THE PRODUCT PAPERWORK SUBMITTED TO MYSELF AND MY SUPERVISOR FROM THE MANUFACTURER OF THE PARMESAN CHEESE\ IT WAS | DETERMINED THAT THE PRODUCT HELD UNDER EMBARGO COULD BE UTILIZED. EMBARGO ON PARMESAN CHEESE HAS BEEN RESCINDED BUT THE BLEU CHEESE HELD UNDER EMBARGO MUST BE THROWN OUT DUE TO THE LACK OF PRODUCT INFORMATION TO DETERMINE ITS SAFETY.
Embargo tag retrieved and bleu cheese discarded.
No violation noted during this evaluation. | 12/5/2013 | Recheck | |
There will be a voluntary destruction and embargo with PDF as well.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
see attached PDF
- Food protection during storage, prepartion, display, service, transportation
see attached PDF
- Non-food contact surfaces clean
see attached PDF
- Single service items properly stored, handled, dispensed
see attached PDF
- Plumbing installed and maintained
see attached PDF
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
see attached PDF
- Walls, ceilings, and attached equipment, properly constructed, clean
see attached PDF
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11/22/2013 | Routine | 87 |
HACCP: Restroom doors must self close completely.
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks in the walk in are severely rusted.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces clean
Tops \of chest freezers soiled.
Weigh scale and blender base on rack by door soiled.
Exhaust hood baffles, lines and shield surrounds soiled. \
Top of blade to can opener soiled.
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7/18/2013 | Routine | 97 |
HACC|P: Paper towels must be provided at all handsinks at all times - even if the area is not in active use at the time. For example, a bar that is not open yet for the day.
KUDOS!!! on the ice cold plate in the ice bin....it is very clean underneath.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) racks in walk in rusted.
2) Top to the salt container (plastic) is cracked and broken. It is taped together.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
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.
- Non-food contact surfaces clean
1) Syrup well and bottle well at bar soiled. 2) Top rears of the chest freezers soiled. 3) Small weigh scales on wire rack by door soiled.
4) Accessory areas on slicer soiled. 5) Underside of the Blakeslee mixer soiled around shaft where arms mount.6) Brown utensil holder under coffee area soiled inside.
7) Shelf under the matting in the left side of the beer cooler soiled. 8) High chair on bottom of stack has soiled seat surface - mostly dried crumbs.
9) GLASS DOORS ON THE SALAD COOLER EXCESSIVELY 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.
- Plumbing installed and maintained
Handsink in kitchen is leaking around the pvc piping underneath. Repair to eliminate leak.
- Floors properly constructed, clean, drained
1) Floors in kitchen are soiled in areas that are hard to reach - under fryer area, behind small freezer etc.
2) Flooring at bar is soiled up and under bar counter top.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
(The Intake and exhaust air ducts shall be maintained to prevent the entrance of dust, dirt and other contaminating materials.
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2/15/2013 | Routine | 94 |
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