HACCP = food manger certifcation discussion chlorine bleach sanitizer for dish machine = 100ppm
- Critical: Hand washing sinks installed, located, accessible
The hot water metered faucet, on the left side sink of the men's restroom, on the third floor of the establishment is not running for at least 15 seconds. A secondary hand sink, which functions properly is provided in this restroom.
Self-closing, slow closing, or metering faucet used shall be designed to provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Repair this faucet so it meets these requirements.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Soap is not provided to the hand sink, on the right side of the men's restroom, on the second floor of the establishment.
Provide soap to all hand sinks at all times.
- No Certified Manager Present
The manager of The Gateway Building, Alli Reed, took the "Serv Safe" Food Manager Course with Connie Biggs in 2014. She has yet to receive her State of Illinois Certificate. Information was given to her during this inspection to be able to inquire about it again. Please post the State of Illinois Certificate once it is received.
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10/7/2015 | Routine | 94 |
HACCP = grease trap maintenance
cl- bleach sanitizer for dish machine = 100ppm
This establishment is classified as a "Restaurant"
- Non-food contact surfaces clean
The free standing fan, located on the top of the dish machine, in the kitchen area is soiled. Maintain all non-food contact surfaces clean. Clean this fan.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The fan covers on the ceiling of the True cooler, located in the third floor kitchen are soiled. 2) The fan covers on the ceilings of both the men's and women's restrooms, located on the third level are soiled. Maintain all ceilings clean. Clean these areas.
- Lighting provided as required. Fixtures shielded
The light on the ceiling of the True cooler in the third floor kitchen area is burnt out. Maintain adequate lighting in this unit. Replace the light.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Two mops, located in the maintenance room, on the first floor of the building, are not stored properly between uses. Store all mops either hung up or inverted between uses, so they can dry properly.
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1/15/2015 | Routine | 96 |
HACCP: The instillation of a hand washing sink is recommended on the first floor in close proximity to the ice machine to ensure proper hygienic practices.
Note: Kitchen not in use at time of inspection.
- No Certified Manager Present
No certified food manager license present. Alli Reed recently took test and is awaiting license to be issued. Maintain a copy of the license in establishment when received.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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10/24/2014 | Routine | 100 |
HACCP: Discussed routinely check and adjust push button faucets to verify they maintain pressure for at least 15 seconds. Self-closing, slow closing, or metering faucet used shall be designed to provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Cold foods cold
- Food contact surfaces of equipment and utensils clean
Ice machine baffle soiled. Clean and sanitize on a routine basis.
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.
- Single service items properly stored, handled, dispensed
Single serve "boats" found being stored right side up on top of warming box. Keep single service items upside down during storage.
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
Floor below dish machine found to be soiled. Sweep and clean on a routine basis.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
No food manager's certificate was available.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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6/17/2014 | Routine | 96 |
HACCP: Date marking of ready to eat potentially hazardous foods.
Dish Machine Cl- Sanitizer: none made at time of inspection. Quat Sanitizer: None made at time of inspection.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Opened container of milk in True Refrigerator in kitchen was not labeled with date of open. Label all ready to eat potentially hazardous foods with date of open. Use within 7 days counting date of open/preperation as day 1. All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1. Corrected by identifying date of open for labeling.
- Food protection during storage, prepartion, display, service, transportation
Container of strawberries in True Refrigeration unit was stored away uncovered. Cover all foods while stored to protect them from possible contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Wiping cloths clean, used properly, stored
Wet wiping cloths were stored damp on ledges of 3-compartment sinks. Store wiping cloths in a sanitizer solution in between uses. If soiled and will not e used any longer, put away in a soiled linen container. Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Interior lip of ice machine on first floor has soil/mold accumulation. Clean as often as needed to maintain clean.
The food-contact surfaces of all\equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink in kitchen was missing waste basket for towel disposal. Provide waste basket with every hand sink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
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9/9/2013 | Routine | 88 |
HACCP: Proper cold holding temperatures. Facility is a catering/banquet facility that only operates during events. Catering companies do most of food preperation and handeling at time of events. No event was being held at time of inspection.
Cl- Sanitizer None made at time of inspection.
Facility is on river front but was not affected by flood waters. Events were able to be held during flood.
- Non-food contact surfaces clean
Bottom Crescor warmer has soil/grease 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink in kitchen was missing waste basket for towel disposal. Provide waste basket with every hand sink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- No Certified Manager Present
No certified food manager license present. Kelli Heinz recently took test and is awaiting license to be issued. Maintain a copy of the license in establishment when received.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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4/30/2013 | Routine | 97 |
- Critical: Sanitizing concentration
Corrected. Dish machine now providing 150ppm.
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11/30/2012 | 1st Recheck | |
HACCP: Handwashing cl- used as sanitizer
- Critical: Sanitizing concentration
Dish machine providing 0ppm cl- sanitizer.
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.
A recheck inspection must be conducted before the machine is put back into operation.
A recheck fee is assessed for every recheck inspection. Please call 679-6173 when the machine is repaired.
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11/26/2012 | Routine | 96 |
HACCP: Pest Control cl- used in dish machine @ 50ppm
- Storage/handling of clean equipment, utensils
Clean dishes not protected while in storage.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
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8/6/2012 | Routine | 99 |
| No violation noted during this evaluation. | 7/27/2012 | Unknown | |
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