The cleaning items marked in the previous inspection are being worked on and some improvement is being seen.
The main items of cleaning and organizing the true cooler seems to be a little more organized then the previous inspection.
Keep working on cleaning the items marked on the previous inspection. A copy of the previous inspection was left with the current owner.
Note: The current owner mentioned that another party is interested in purchasing the establishment. Have them contact the health department to get the proper paperwork completed prior to taking ownership. This would include the license fee.
No violation noted during this evaluation. | 8/19/2013 | 1st Recheck | |
HACCP: Discussed hand washing.
Sanitizer used is Chlorine.
Clean out and organize the true prep cooler before the recheck date of 8/16/13.
All rechecks have a fee associated with them.
- Critical: Wholesome, sound condition
Cabbage found in the dry storage was spoiled and Nats where present.
Corrected by the employee discarded the 6 heads of cabbages.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
- Original container, properly labeled, consumer advisory
1) The container of Cumin was not labeled. 2) Cooling cooked chicken and container of cooling soup was not labeled with date and time of cooling product.
Corrected the employee labeled the Cumin and employee labeled the cooling products.
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 cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) half of a diced tomato being kept in the non-functioning prep cooler was at a temperature of 54 degrees F. 2) Half a brick of tofu and a bout 10oz of shredded beef was at 60 and 56 degrees F.
Corrected by the employee discarding the products.
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.
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Scoops in the white pepper container and in the cumin powder was touching the product.
Corrected by removing the scoops from the products.
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 designed, constructed, maintained, installed, located.
The door gaskets of the prep coolers are torn and in disrepair on the left prep cooler. 2) To go bags being used to store food.
Provide new gaskets so that they are in good condition, smooth and easily cleanable.
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)Cardboard was being used to line the shelving above the prep coolers. 2) The spice rack across from the mop sink is rusted.
Removed the cardboard. 2) Resurface or replace the rack across from the mop sink so that is smooth, easily cleanable and durable under normal use.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: the interior of the prep coolers, the interior of both microwaves and nozzles of the coke machine.
Employee was shown the areas to be cleaned and sanitized and the owner started to clean the mentioned areas.
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.
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.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: the lid of the cumin container, shelf under the microwave in the back, shelving of the prep table next to the cooking equipment and the door ledge of the sliding door true cooler.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) The hand sink next to the entrance of the kitchen was out of paper towels and was being used as a dump sink. 2) The hand sink in the dish washing area did not have paper towels or hand soap.
Corrected by education and the owner placed soap and paper towels at both hand sinks. Keep hand sinks clean and do not use for a dump sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The following areas are where the floor is soiled: under the prep coolers, under cooking equipment, under the true sliding door cooler in dry storage area and under the dish washing machine.
Clean and maintain clean all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The following areas are where the walls are soiled: around and behind the prep coolers in the kitchen area and at the mop sink area. 2) The wall between the ice machine and true cooler is in disrepair.
1) Clean and maintain clean all walls. 2) Repair the wall mentioned above.
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.
- No Certified Manager Present
Manager was unable to provide proof of being a license food service sanitisation manager.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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7/16/2013 | Routine | 74 |
- Critical: Sanitizing concentration
Corrected. The dish machine is now sanitizing properly with a concentration of 100 ppm. Embargo take was removed and approval to use the machine again was given.
Routinely check the sanitizer to make sure it is at the correct concentration.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
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6/21/2013 | 1st Recheck | |
This was a consultation for a change of ownership and is being done for compliance with Chapter 10, Food Safety, Peoria County Code and Illinois Department of Public Health Code and these codes alone.
Let it be noted that one of the prep coolers was not functioning and should not be used for storing potentially hazardous foods. At this time all the other coolers seem to be working correctly and were at temperature of 41 degrees F or below.
It is HIGHLY recommended to install a hand sink closer to the cooking area so that it is more easily accessible by employees cooking food.
Please be advised that the appropriate paper work must be done for the change of ownership i.e. application for food safety license, an updated sketch of the layout of the kitchen(labeling equipment, hand sinks, mop sink, dish machine and 3-compartment sink, etc.) Application for food safety license was given to the potential buyer at this time.
The dish machine is now embargoed and should not be used for dish washing until it is functioning correctly and is rechecked by a member of this department.
All rechecks have a fee assessed to them. This is for the current owner of the facility.
- Food contact surfaces designed, constructed, maintained, installed, located.
The door gaskets of both prep coolers are in disrepair.
repair the door gaskets so they are smooth, easily cleanable and non-absorbant.
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 designed, constructed, maintained, installed, located.
The rack across from the mop sink is rusted.
The rack needs to be resurfaces or replaced.
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.
- Critical: Sanitizing concentration
No reading of sanitizer concentration at the dish machine.
Have the dish machine serviced and provide an invoice that the dish machien was serviced and the problem is corrected.
A recheck will be conducted on or after 6/21/13 or if the transfer of ownership is done before this time, the dish machine should be working at the time of the final inspection for the change of ownership. Until such time the dish machine shall not be used for proper sanitizing of dishes and dishes shall be done by hand. See general comments for more details.
Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer's specifications for time and concentration for machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one-half (1/2) minute in clean, hot water at a temperature of at least 170 degrees F.
- Plumbing installed and maintained
Water on the floor under the 3-compartment sink. It appears it may be from the grease trap. Also a strong odder is coming from the dish area. It is unclear if it is from the grease trap or the drains.
A referral to the city plumbing inspector will be done.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
- Floors properly constructed, clean, drained
The floor in the dish washing area has cracked and chipping tiles. 2) The floor under cooking equipment is soiled
Clean and maintain clean floors
These need to be repaired.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The end of the divider wall in the kitchen is in disrepair. 2) the wall at the mop sink needs to be repaired. currently the splash guard is not calked to the wall. Water can splash behind it and cause water damage.
These items need to be addressed.
- No Certified Manager Present
Provide proof of having someone on staff at the change of ownership or proof someone has registered to take to food service sanitisation class.
Provide documentation that a certified food service sanitation manager was scheduled to work due to temporary illness, short errands off the premises, etc.
For more info on the food classes go to the Illinois department of public health website.
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6/6/2013 | Consultation | |
Complaint was about soiled floors in the dinning room area and in the waiting area. Also clutter at the front counter.
Discussed with the worker on duty about this. The floor in the mentioned area did not look to be soiled other then normal wearing from walking in the same areas daily. Some clutter of recipes were seen behind the bar where the cash registrar is. Discussed with the workers about keeping clutter to a minimum.
No violation noted during this evaluation. | 5/6/2013 | Complaint Investigation | |
HACCP: Discussed date marking. Sanitizer used is Chlorine. All frozen food was frozen.
- Original container, properly labeled, consumer advisory
Sugar, pepper and curry in containers above the prep table were not labeled with what they were.
Corrected by education and the employee labeled the product.
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.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Eggs being stored in a container on ice were at or above 60 degrees F. 2) Sliced tomato in the prep cooler was at 49 degrees F.
Corrected by the employee discarding the above mentioned items.
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.
- Critical: Hot food at proper temperatures
Hot soup on the stove was at 127 degrees F. Rice in the warmer was at 120 degrees F.
The food items were rapidly heated to 135 and the employee was told to keep hot foods at or above 135 degree F.
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.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The door gaskets of the prep cooler are in disrepair 2)To go bags being used to store noodles in the prep cooler.
Corrected by employee removing the noodles from the plastic bags and placing them into a food grade plastic container.
Replace the door gaskets
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.
The shelving across from the mop sink is rusted. 2) There is cardboard box acting as a liner frozen to the bottom of the true freezer.
Resurface the shelving so that it is smooth easily cleanable. 2) Remove the cardboard box and keep non-food contact surfaces smooth and easily cleanable.
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 sanitizer test strips present at the time of this inspection.
Provide sanitizer test strips.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Wiping cloths clean, used properly, stored
Wet wiping clothes were not being stored in sanitizer solution between uses.
Corrected by making a sanitizer solution and placing the cloths into it between uses.
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.
- Non-food contact surfaces clean
The shelving above the prep cooler is 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.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: under the cooking equipment, under the prep coolers, under the dish machine and 3-comp sink in the dish area and under the soda machine.
Clean and maintain clean all floors
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall behind and around where the prep coolers are located is soiled. The wall behind cooking equipment is soiled and the wall next to the dish machine area is soiled. 2) The wall covering behind the true cooler is bowed and the end cap on the divider wall between the ice machine and true cooler is not longer attached exposing dry wall.
Clean and maintain clean walls. 2) Fix the bowing wall and the end cap of the wall so the dry wall is not exposed and it is smooth and easily cleansable.
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.
- Critical: Toxic items properly stored
Air freshener was being stored intermixed with chicken broth mix container, chili pepper containers and other food containers located under the stainless steal prep counter.
Corrected by the employee moving the air freshener out of the kitchen.
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.
- No Certified Manager Present
Manager was unable to provide proof of being a license food service sanitisation manager.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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4/2/2013 | Routine | 77 |
HACCP: Discussed storage of raw foods. Sanitizer used is chlorine. All frozen food was frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Eggs and sliced tomatos were above 41 degrees F.
Corrected by education and food was discarded and denatured.
Keep food at or below 41 degrees F.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
1)Door gasket of the true prep cooler are in disrepair. 2) To-go bags are being used to store food.
1)Replace the door gaskets so they are smooth, easily cleanable and free of breaks, cracks or chips. 2) Use an approved food container to store food.
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.
- Thermometers, gauges, test kits provided
There were no sanitizer test strips to test the dish machines sanitizer concentration in the establishment.
Provide test strips..
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Critical: Sanitizing concentration
Dish machine was not sanitizing correctly. The concentration was oppm.
Corrected: The chlorine was changed and the concentration was now 100ppm.
Make sure to check the sanitize concentration routinely.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
- Plumbing installed and maintained
The spray hose at the three compartment sink is leaking.
Repair the leak.
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
Employee hand sink was soiled. There were no soup or paper towels at the hand sink.
Corrected: Soup and paper towels were provided. The hand sink was cleaned.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
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.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
The dumpster lid outside was open.
Keep the out dumpster lid closed.
Corrected: The lid was closed.
Garbage and refuse on the premises shall be stored in a manner inaccessible to insects and rodents.
- Floors properly constructed, clean, drained
The floor under the true coolers and other cooking equipment is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall behind the sliding door true prep cooler is in disrepair.
Repair the wall.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- No Certified Manager Present
No certified food service sanitation manager at establishment.
Provide a food certified sanitation manager.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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11/14/2012 | Routine | 81 |
HACCP: Discussed date marking
The Owner voluntarily closed for a short time during this inspection.
Sanitizer used Chlorine
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
A case of Raw chicken was at a temperature of 53 degrees.
Corrected: Employee discarded the case of chicken and denatured it with Bleach.
Keep potentially hazardous foods at 41 degrees or below. This includes during transportation.
Potentially hazardous foods shall be kept at an internal temperature of 41 F or below or at an internal temperature of 135 F or above during display and service.
- Critical: Cross-contamination, equipment, personnel, storage
A plastic container with raw chicken in it was placed inside of a plastic container which container carrots.
Corrected: The carrots and chicken were discarded and denatured with Bleach.
Store raw food separate from ready to eat foods.
Food that is not subject to further washing or cooking before being served shall be stored in a way that protects it against cross-contamination from food that requires washing or cooking.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The interior shelving of the Conotech freezer is rusted. 2) Cardboard is used as a liner in the Conotech freezer. 3) The gaskets of the prep cooler across from the grill are torn. 5) The interior of both microwaves are in disrepair.
All food storage containers and food contact surfaces shall be smooth, easily cleanable and non absorbent. Repair, resurface or replace the shelving and provide appropriate storage containers for foods.
Food container covers shall be impervious and non absorbent. Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food. 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 designed, constructed, maintained, installed, located.
The shelving across from the mop sink rusted. The shelving above the prep table rusted and soiled. The shelving in the storage room is rusted. The shelving above the hand sink across from the stand up freezer is chipping and peeling.
Non-food contact surfaces 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.
- Wiping cloths clean, used properly, stored
Wet wiping cloth was being stored on serving tray at the waiter area.
Store wiping cloths in a sanitizer solution between uses.
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.
Corrected: Employee placed the cloth in the sanitizer solution.
- Non-food contact surfaces clean
The exterior and lids of the flour and sugar bins are soiled.
Clean and maintain clean 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.
- Single service items properly stored, handled, dispensed
Plastic spoons and forks were being with the food contact surface out.
Single-service items must be dispensed with the handle extended out for the employee.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
Corrected: Employee arranged the utensils so that the handle was extended out.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) The hand sinks did not have paper towels. 2) The hand sink at the waiter station has hot water however the faucet is not working correctly and employees must turn the hot water on and off at the wall. This is not a proper functioning hand sink.
1) Keep paper towels and soup at every hand sink. 2) Fix the faucet so that it is functioning correctly.
1)A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
2)Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Floors properly constructed, clean, drained
The floor under racks, cooking equipment, in the dry storage room, and the dish machine area are all soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall next to the prep tables on the cookline are soiled. The wall next to the mop sink are in disrepair.
Clean and maintain clean walls. Wall must be kept in good repair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall maintained in good repair.
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5/15/2012 | Routine | 81 |
HACCP: Discussed hand washin Sanitizer used in facility is Chlorine
- Original container, properly labeled, consumer advisory
Food items not labeled with date and item of preparation.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food in the dry storage are being stored on the floor.
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
- In-use food dispensing utensils properly stored.
Scoop in the sugar being stored touching the product.
Keep all dispensing utensils with the handle out of the 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 designed, constructed, maintained, installed, located.
1) The interior shelving of the Conotech freezer is rusted. 2) Cardboard is used as a liner in the Conotech freezer. 3) Plastic shopping bags are being used to store foods. 4) The gaskets of the prep cooler across from the grill are soiled and torn. 5) The interior of both microwaves are in disrepair.
All food storage containers and food contact surfaces shall be smooth, easily cleanable and non absorbent. Repair, resurface or replace the shelving and provide appropriate storage containers for foods.
Food container covers shall be impervious and non absorbent. Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food. 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 designed, constructed, maintained, installed, located.
The shelving across from the mop sink rusted. The shelving above the prep table rusted and soiled. The shelving in the storage room is rusted.
Non-food contact surfaces 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
The following food contact surfaces are soiled: interior of the microwaves, shelving in the true cooler and shelving of the prep cooler.
Clean and sanitize all food contact surfaces routinely.
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
Observed plates at the waiter station being stored with the food contact surface up and unprotected.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
Utensils shall be stored covered or inverted wherever practical.
- Plumbing installed and maintained
The hand sink near waiter station leaking.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair leaking hand sink.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Both hand sinks did not have paper towels.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
The floor through out the facility is soiled.
Clean the floor routinely to prevent accumulation of soil.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall next to the mop sink in disrepair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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2/1/2012 | Routine | 85 |
HACCP: Discussed proper hand washing. Provided hand washing HACCP:
Sanitizer used: Dish machine Chlorine
Wiping cloth bucket Chlorine
- Original container, properly labeled, consumer advisory
Various spices in the kitchen were 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.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The interior shelving of the Conotech freezer is rusted. 2) Cardboard is used as a liner in the Conotech freezer. 3) Plastic shopping bags are being used to store foods. 4) The gaskets of the prep cooler acrossed from the grill are soiled and torn.
All food storage containers and food contact surfaces shall be smooth, easily cleanable and nonabsorbent. Repair, resurface or replace the shelving and provide appropriate storage containers for foods.
Food container covers shall be impervious and nonabsorbent. Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food. 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 designed, constructed, maintained, installed, located.
The shelving across from the mop sink rusted. The shelving above the prep table rusted and soiled. The shelving in the storage room is rusted.
Non-food contact surfaces 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.
- Wiping cloths clean, used properly, stored
Wiping cloths found through out the facility on counter tops and racks.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
Store wiping cloths in sanitizer solution between uses.
- Food contact surfaces of equipment and utensils clean
The microwave across from the drink station is soiled on the interior. The Magic Chef microwave is soiled on the interior. The shelving of the prep cooler soiled.
Food contact surfaces shall be cleaned and sanitizer routinely to prevent accumulation of dust and other accumulated soil.
Clean and sanitize food contact surfaces routinely.
- Storage/handling of clean equipment, utensils
Observed plates at the waiter station being stored with the food contact surface up and unprotected.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
Utensils shall be stored covered or inverted wherever practical.
- Plumbing installed and maintained
The hand sink near waiter station leaking.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair leaking hand sink.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There were no towels at any hand sink in the kitchen.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Provided a supply of single use towels at the hand sinks at all times.
- Floors properly constructed, clean, drained
The floors throughout the facility soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall next to the mop sink in disrepair. The hood vents and wall behind stove soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Repair or replaice the wall next to the mop sink. Clean and maintain the wall and hood vents.
- No Certified Manager Present
No food certified employee present at the time of inspection. Provided a certified manager at the time if next inspection.
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10/26/2011 | Routine | 83 |
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