GC: Frozen foods frozen Kitchen not in operation, no sanitizer HACCP: Boil order handout
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled... 1.) the cabinet below the fryers
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There are no trash can lids on any trash cans in the women's restroom. There is a child changing station in the restroom
Toilet facilities, including vestibules, if present, shall be kept clean and in good repair and free of objectionable odors.
Correct by providing lids over all trash cans in the women's restrooms
- Floors properly constructed, clean, drained
The floor below the fryers in the kitchen is heavily soiled
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Correct by cleaning all floors.
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12/1/2015 | Routine | 96 |
Frozen foods frozen
No sanitizer available during time of inspection. No food being prepared
HACCP: Refrigeration temperatures handout
- Thermometers provided and conspicuously placed
The thermometer on the cooler next to the grill and freezer is not working
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
Correct by providing a working thermometer in the unit or fixing the thermometer on the outside of the unit
- Non-food contact surfaces clean
The following non-food contact surfaces were found to be soiled... 1.) Wittco Hot Holding Unit
- Plumbing installed and maintained
The garbage disposal in the three compartment sink next to the back door is without a protective covering. Without the protective rubber covering, there is a greater potential for splash contamination
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Correct by replacing garbage disposal protective rubber cover or providing another form of covering
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1.) The two women's restrooms in the hall did not have lids on any trash receptacles
An easily cleansable, covered receptacle shall be provided for waste in each restroom
Correct by provide at least one lidded waste can in each restroom
2.) The men's restroom closest to the kitchen in the hall did not have a working hand dryer
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Correct by fixing hand dryer in men's restroom
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9/2/2015 | Routine | 95 |
HACCP Provided written material on Power Outages
Frozen foods frozen
Chlorine sanitizer buckets.
Quat sanitizer dishwasher. Dishwasher not in use at this time.
No violation noted during this evaluation. | 3/24/2015 | Routine | 100 |
HACCP = cleaning schedules
cl- bleach sanitizer at dish machine = 100ppm
All frozen food was frozen during the inspection.
- Food contact surfaces of equipment and utensils clean
The blade for the large can opener is soled. Maintain all food-contact surfaces clean. Clean this area.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers on the ceiling of the True cooler in the kitchen are soiled. Maintain all ceilings and attached equipment clean. Clean these areas.
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11/21/2014 | Routine | 97 |
HACCP: Provided Hand washing haccp sheet Sanitizer used is Chlorine All frozen food was frozen.
- Food contact surfaces of equipment and utensils clean
Interior of the microwave is soiled.
Clean and sanitize all food contact surfaces routinely
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.
- Storage/handling of clean equipment, utensils
Silverware preset on the tables not covered or otherwise protected.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
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7/8/2014 | Routine | 97 |
HACCP: Provided boil order haccp. Sanitizer used is Chlorine. All frozen food was frozen.
- Storage/handling of clean equipment, utensils
Utensils in the drawers stored multiple directions.
Arrange the utensils so they are all the same direction with the handles presented to the employee.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No Paper Towel at Hand sink.
corrected by supplying paper towels.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
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3/4/2014 | Routine | 97 |
.Food items in freezer were frozen.
Ambient temperature of walk in cooler 38 degrees F.
HACCP - Clean ing and sanitizing of food contact surfaces.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on door of 2 door True cooler. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Upper interior surface of ice machine soiled. Clean and sanitize food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled vents in hood above coooking equipment. Provide a routine cleaning.
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11/27/2013 | Routine | 96 |
.Ambient temperature of mechanical refrigeration 37 degrees F.
No violations detected at time of inspection.
Sanitizer - chlorine
HACCP - Storage of toxic solutions
No violation noted during this evaluation. | 7/31/2013 | Routine | 100 |
Foods on site were frozen in 2 door True freezer. Ambient temperature of walk in cooler 36 degrees F. Food usually onsite when an event is occuring. This routine inspection was conducted during non operational hours.
HACCP - Sanitizing solution concentration.
Sanitizer - chlorine
- Food contact surfaces designed, constructed, maintained, installed, located.
Cutting boards are discolored, deeply grooved and pitted.
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. Resurface or replace cut boards.
- Storage/handling of clean equipment, utensils
Tables in dining area are preset with food contact surfaces of utensils exposed. Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
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3/27/2013 | Routine | 97 |
No violations detected at time of inspection. Establishment not preparing food during inspection.
Sanitizer - chlorine
No violation noted during this evaluation. | 11/26/2012 | Routine | 100 |
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