HACCP: Proper hand washing. Date marking of ready to eat potentially hazardous foods and discarding 7 days after day of open on perpetration.
QUAT Sanitizing: 400 ppm Dish machine Sanitizer: 100 ppm
If changes to menu are made and or food operation changed, please inform the health department and submit menu and procedures for review.
- Food protection during storage, prepartion, display, service, transportation
Soda gun lines in main bar area are sligtly soiled and coming in contact with ice. Protect ice from possible contamination from soda lines at all times.
Food, including ice, shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Plastic soufflé cup with out a handle was stored in flour container in basement. Ensure proper dispensing utensils with handles are used. Ensure handle stays out of product when stored in 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.
- Food contact surfaces of equipment and utensils clean
Interior lips of ice machines in basement has slight soil buildup. Clean and sanitize all food contact surfaces of equipment as often as needed and maintain clean. The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Metal rack next to grill in kitchen has slight dust build up. 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.
- Single service items properly stored, handled, dispensed
1) Plastic soufflé cups were stored in soiled metal container above large make table in kitchen. 2) Plastic single service plates were stored in basement uncovered and with food contact surface facing up. Store all single service articles in clean containers and in such a way so as to protect the food contact surfaces such as inverted.
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.
- Floors properly constructed, clean, drained
Floors in hard to reach areas especially in bar area and behind kitchen equipment have some soil build up. Clean floors as often as needed to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained clean and in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in hard to reach areas especially in bar area and behind kitchen equipment and fryers have grease accumulation. Clean walls as often as needed to maintain clean and minimize grease build up to prevent possible grease fires. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excessive equipment that is unused or not working is stored in side room area near bathrooms and back dry storage room near mop sink. Eliminate unneeded equipment. Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents. Maintenance and cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in a manner that does not contaminate food, utensils, equipment, or linens. No rodents or pests were observed at time of inspection.
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11/5/2013 | Routine | 90 |
True Prep Cooler in front of kitchen cook line was replaced. Old one was not working. New True Prep cooler keeping temperatures of 38°F. Embargo lifted, approve to use new prep cooler. A RE-CHECK FEE WILL BE ASSESSED
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
True Prep Cooler in front of kitchen cook line was replaced. Old one was not working. New True Prep cooler keeping temperatures of 38°F. Embargo lifted, approve to use new prep cooler. A RE-CHECK FEE WILL BE ASSESSED
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7/3/2013 | 1st Recheck | |
HACCP: Proper toxic items storage and proper sanitizing concentrations.
Cl- Sanitizing: 100 ppm Quat Sanitizing: 400 ppm
- Critical: Hot food at proper temperatures
Chicken tenders in prep cooler in front of kitchen grill line had a temperature of 81°F. Diced and sliced tomatoes had a temperature of 49°F. Prep cooler was not working properly and foods were being held in ice pan that were not meeting proper and safe cold holding temperatures. 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. Corrected, discarded small container of Chicken Tenders and 2 small containers of sliced and dices tomatoes. Unit will be embargoed until new unit arrives. Per owner, estimated time of arrival of new unit is Tuesday July, 2, 2013. Recheck will be done on or after July 12th, 2013 unless a call is received requesting recheck to be done earlier. A RE-CHECK FEE WILL BE ASSESSED. Please call me at (309) 679-6161 if unit has not been repaired or replaced by July 12th, 2013.
- Food protection during storage, prepartion, display, service, transportation
Potato Chips in plastic bins in rear area of kitchen next to smaller prep table were un covered. Please cover potato chips to protect from possible contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Thermometers, gauges, test kits provided
No test strips were present to test QUAT Sanitizer. Provide adequate test strips to test proper concentrations. A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Interior lips of ice machines in basement 2) Ice bins in all bars on ledge and cover 3) Interior of microwave in kitchen 4) Soda nozzle holder in bars. Clean all food contact surfaces of equipment as often as needed and maintain clean. The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Storage/handling of clean equipment, utensils
Soiled scoops are being put away intermingles with other clean utensils. Do not store away soiled utensils, re wash and properly clean before putting away.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Single service items properly stored, handled, dispensed
Plastic forks in container in rear kitchen area near small prep cooler were stored with food contact surface up and not inverted presenting handle. Always store single service plastic ware inverted with non food contact handles presented outward. 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. Corrected by manager, inverted utensils.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Front bar hand washing station is missing soap and hand drying towels. Provide drying towels and soap in all hand washing stations at all times.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each hand sink. A supply of hand-cleansing soap or detergent shall be available at each hand sink.
- Critical: Presence of insects/rodents. Animals prohibited
Bar flies were observed perched and flying around all soda nozzles in front bar area. Notify pest control operator of bar fly problem and maintain all bar surfaces, floors, walls and drains clean to minimize bar flies presence. Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Corrected by education. Last pest control operator treatment was done on June 2nd. Manager called pest control operator during inspection. Informed them of bar fly problem and was notified of upcoming monthly treatment date coming up.
- Floors properly constructed, clean, drained
Floors in hard to reach areas especially in bar area and behind kitchen equipment are excessively soiled. Clean floors as often as needed to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in hard to reach areas especially in bar area and behind kitchen equipment are excessively soiled. Excessive grease build up on walls and hood in kitchen grill area. Clean walls as often as needed to maintain clean and minimize grease build up to prevent possible grease fires. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Un-necessary items and equipment not in working order are being kept in establishment causing excessive clutter in rear storage areas. Eliminate all unnecessary equipment and articles not used in establishment. The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents. Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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6/28/2013 | Routine | 79 |
HACCP: Proper cooling procedures of Potentially Hazardous Foods
QUAT Sanitizing Concentration not available due to lack of test strips.
- Original container, properly labeled, consumer advisory
Pulled pork and soups in basement walk-in cooler were not labeled properly with 7 day discard date. Ensure potentially hazardous foods are labeled with date illustrating that they will no be served or used after 7 days. Label all cooling potentially hazardous food with the date and time of preparation. Corrected by manger.
- Food protection during storage, prepartion, display, service, transportation
1) Bacon stored in pan next to grill was uncovered and un protected. 2) Ketchup and condiments were stored on the floor behind front bar. Protect all food from possible contaminants. Store all food at least 6 inches above the floor. Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Corrected by manger.
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks in Habco reach in cooler near pizza oven are chipping. Resurface and re-seal racks. 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 designed, constructed, maintained, installed, located.
1) Exterior of ice machines in basement are rusty and with mineral deposit build up. 2) Exterior of walk-in freezer entrance is rusty. Resurface and seal all non food contact surfaces so as to provide a smooth, easily cleanable, non absorbent surface. 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.
- Thermometers, gauges, test kits provided
No test strips were present to test QUAT Sanitizer. Provide adequate test strips to test proper concentrations. A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Interior lips of ice machines in basement 2) Ice bins in all bars on ledge and cover 3) Interior of microwave in kitchen 4) Soda nozzle holder in front bar. Clean all food contact surfaces of equipment as often as needed and maintain clean. 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
1) Food Storage shelves in basement are soiled 2) Exterior of container holding shells next to kitchen grill line is excessively 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.
- Storage/handling of clean equipment, utensils
Pitchers were stored in boxes on the floor in the basement. Store all food utensils and serving equipment off the floor. Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor.
- Single service articles not re-used
Single service cup is being re-used as dispensing utensil in flour next to kitchen grill line. Do no re-use single service articles. Re-use of single-service articles is prohibited. Corrected by manger.
- Floors properly constructed, clean, drained
Floors in hard to reach areas especially in bar area and behind kitchen equipment are excessively soiled. Clean floors as often as needed to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls, ceilings and attached equipment throughout kitchen area has soil, grease and dust build up Especially walls in bar areas, hood above grill line and hood above pizza oven. Clean all walls, ceilings and attached areas as often as possible to maintain clean. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/26/2013 | Routine | 85 |
HACCP: Date marking cl- used as sanitizer in dish machine @ 100ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Bean mix held past 7 days. Date marked 10/13/12.
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 by discarding.
- Food contact surfaces of equipment and utensils clean
Several soda guns in bar areas soiled.
- Plumbing installed and maintained
A. Three compartment sink leaking from faucet.
B. Mop sink leaking from 2nd splitter faucet.
Repair.
- Floors properly constructed, clean, drained
Floors throughout and especially behind equipment soiled.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls and attached equipment throughout soiled.
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10/23/2012 | Routine | 90 |
Haccp: Date Marking cl- used as sanitizer @ 100ppm in dish machine
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Containers of food both in reach in cooler and walk in cooler held past 7 days.
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 by discarding food.
- Food contact surfaces of equipment and utensils clean
A. Interior of Habco cooler soiled.
- Single service items properly stored, handled, dispensed
Single use shot glasses stored on floor in bar area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Three compartment sink leaking from faucet.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hand soap available at bar handsink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
Floors throughout soiled and in disrepair.
- Critical: Toxic items properly stored
Chafing dish fuel stored above pizza prep cooler and shaker containers of pepper.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
Corrected by moving.
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5/14/2012 | Routine | 83 |
HACCP: Discussed proper date labeling after taking potentially hazardous items out of the walk in freezer. Also discussed having soap available at every hand sink, informed manager that this will be a violation if seen in future inspections.
Frozen foods were frozen.
Quat used as sanitizer- 100 ppm
- Original container, properly labeled, consumer advisory
Observed container of flour at spice shelf not labeled.
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.
Label all items not stored in their original container with its contents to be easily identifiable.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed beef in walk in cooler labeled with these dates: 1/12, 1/4, and 12/19. Corned beef in walk in cooler labeled 1/17.
Foods that are appropriately marked with a date or day that exceed a temperature and time combination shall be discarded.
All potentially hazardous items must be correctly labeled with a 7 day discard date and discarded if not used in those 7 days. Violation corrected by employee discarding food items.
- In-use food dispensing utensils properly stored.
Observed small plastic bowl used as scoop for tomatoes in prep cooler and dressing in True cooler and ice scoop handle touching ice at waitress station.
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.
Use scoop with handle and store scoops in a way mentioned above.
- Critical: Hands washed, good hygienic practices (observed).
Observed employee touching ready to eat items at kitchen prep are with bare hands.
Employees shall maintain a high degree of personal cleanliness and conform to good hygienic practices during all working periods in the food service establishment.
Bare hand contact is to be avoided. Use deli tissue, single use gloves, tongs, or other means to limit manual contact with ready to eat items. Violation corrected by education.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1)Observed torn door gaskets at prep cooler and 2 door prep cooler. 2)Observed no lid or cover for restroom garbage containers.
Non food contact surfaces shall be maintained in good repair.
Repair/replace torn door gaskets and maintain in good repair.
Provide lid or some kind of cover for restroom garbage containers.
- Non-food contact surfaces clean
Observed soiled fan blades and shield at fan in kitchen prep area.
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.
Clean fan and maintain clean.
- Single service items properly stored, handled, dispensed
Observed plastic to-go trays and box of cups stored on floor in basement.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
Store all single service items at least six inches above floor.
- Floors properly constructed, clean, drained
Observed floors in disrepair in most areas.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material.
Repair floor so it is smooth and and easily cleanable.
- Lighting provided as required. Fixtures shielded
Observed damaged light shield above prep 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.
Repair/replace light shield.
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1/26/2012 | Routine | 83 |
HACCP: Handwashing cl- used as sanitizer in dish machine quat used as sanitizer in buckets
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several food items held past the 7 day date mark. (Chipotle sauce, ranch, rice, cut tomatoes, etc)
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Corrected by discarding.
- Food contact surfaces of equipment and utensils clean
Slicer soiled.
- Floors properly constructed, clean, drained
Floors throughout in disrepair.
Bar floors heavily soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in dish room and attached racks and piping soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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9/29/2011 | Routine | 91 |
HACCP: Employee beverages quat used as sanitizer @ 200ppm
- Food protection during storage, prepartion, display, service, transportation
Two soda guns at bar missing holster and are located directly over exposed ice bins.
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.
Salad cooler gasket in disrepair.
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.
- Food contact surfaces of equipment and utensils clean
A. Meat slicer soiled.
B. Interior of dessert chest freezer soiled.
C. Soda guns and holsters soiled.
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.
- Plumbing installed and maintained
A. Backflow prevention device on mop sink leaking.
B. Three compartment sink faucet leaking.
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
No soap at bar handsink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
A. Floors throughout soiled.
B. Floors on cookline in disrepair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
A. Ceilings soiled.
B. Wall near knife rack soiled.
C. Ceiling in kitchen in disrepair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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3/30/2011 | Routine | 90 |
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