HACCP Discussed food handler training Chlorine sanitizer is utilized. Frozen foods are frozen.
- Plumbing installed and maintained
Leak found on faucet head three compartment sink
Repair faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Outer openings protected from insects, rodent proof
Entrance door open during the inspection.
Corrected
- Rooms and equipment - vented as required
Ventilation in women's restroom is not in operation.
Provide proper ventilation in restroom.
Ventilation systems shall be installed and operated according to law and, when vented to the outside, not create an unsightly, harmful or unlawful discharge.
- No Certified Manager Present
Current FSSMC certificate not present in establishment time of the inspection.
Provide valid FSSMC certificate at next inspection.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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10/1/2015 | Routine | 94 |
See attached inspection report
No violation noted during this evaluation. | 7/31/2015 | Complaint Investigation | |
HACCP Ensure that chlorine sanitizer has concentration of 200 ppm.
Chlorine sanitizer bucket concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces clean
Exterior surfaces of deep freezers are soiled.
Routinely clean and maintain 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.
- Plumbing installed and maintained
Leak found on faucet head three compartment sink
Repair faucet.
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 hand soap provided at bar hand sink.
Provide soap at every hand sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
Wall behind fryers are soiled with debris and splash.
Routinely wash and clean wall.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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5/20/2015 | Routine | 95 |
See attached inspection report.
No violation noted during this evaluation. | 10/3/2014 | Recheck | |
HACCP Large prep cooler has been embargo. Prep cooler is not to be used until it has been serviced and repaired. Do not removed embargo tag until prep cooler has been rechecked by sanitarian. Recheck will be on or after 10/9/14.
Both Quat and chlorine sanitizers are utilized.
Frozen foods are frozen.
Note: Recheck fees will be assessed.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following refrigerated foods have improper internal temperatures: pizza sauce 61 F, sour cream 60 F, cheese 57 F, ham, 57 F, ranch 59 F, sausage 59 F.
Discard foods. Corrected
- Critical: Facilities to maintain proper temperatures
Large prep cooler has internal temperature of 60 F.
Prep cooler has been embargoed. Do not removed embargo tag until cooler has been serviced and rechecked by sanitarian.
A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility.
Recheck will take place on or after 10/9/14.
Recheck fees will be assessed.
- Food contact surfaces of equipment and utensils clean
Interior center plate of microwave is soiled with food debris.
Wash, rinse, and sanitize center plate.
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
Leak found on the faucet of three compartment sink.
Repair leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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9/29/2014 | Routine | 88 |
HACCP Reviewed how to properly test concentration of Chlorine sanitizer. Reviewed toxic substances HACCP bulletin.
Chlorine sanitizing bucket concentration (after adjustments): 200 ppm.
Frozen foods are frozen.
- Storage/handling of clean equipment, utensils
Clean food storage containers and lids found on the floor in front of the dish storage rack.
Store clean dishes a minimun of six inches above the ground to protect against possible contamination.
Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hand soap present at bar hand sink. No trash can present at kitchen hand sink.
Provide hand soap and trash can at hand sinks to ensure proper handwashing practices by staff.
Easily cleanable waste receptacles and hand soap shall be conveniently located near the hand washing facilities if disposable towels are used.
- Critical: Toxic items properly stored
Bottle of hand lotion stored on counter top next to microwave oven.
Store hand lotion in designated employee storage area or in separate area with other first aid products away from food prep areas
- Critical: Toxic items labeled and used properly
Chlorine sanitizer bucket concentration exceeds proper PPM concentration:
Test chlorine sanitizer bucket with chlorine test strips to ensure that concentration is between 100-200 ppm. Corrected by education and by adding more water to sanitizer bucket.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
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4/9/2014 | Routine | 92 |
. HACCP: Pest Control. One cockroach and a few flies noted during inspection. Pest Control records indicate the establishment is regularly serviced by Terminix and was sprayed on 10-16-13. No other cockroaches or signs of live cockroaches visible. Continue to use a licenced Pest Control Operator to maintain a pest free facility.
Cl- sanitizer is used.
Frozen foods were frozen.
- Critical: Foods properly cooled
1. Chilli in fridge labeled and dated 9-30. Today's date is 10-21. Potentially hazardous foods must be discarded or used by the 7th day, with the day the item was prepped counting as day 1. Corrected by discarding chilli.
2. Shredded cheese and sliced ham packages opened but not date marked. Mark Day 1 as the day the package was opened and consume or discard within 7 days.
All refrigerated, ready-to-eat potentially hazardous food prepared at the food establishment and/or prepared and packaged by a food processing plant 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 and/or the day the package is opened, shall be counted as Day 1. Consume or discard food by day 7.
- Single service items properly stored, handled, dispensed
Single service spoons and forks stored with food contact surface facing up. Correct by storing single service utensils with handle extended out so that hands are not touching the food contact surface.
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.
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10/21/2013 | Routine | 94 |
HACCP DISCUSSION: FOOD PROTECTION
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn door gasket of prep cooler. Repair.
- Critical: Sanitizing concentration
Concentration of chlorine sanitizer in bucket of water with towel under 50ppm. Ensure sanitizer at between 100 to 200ppm always with the use of test strip. New bucket of sanitizer was made to required concentration.
- Critical: Outer openings protected from insects, rodent proof
Door propped opened.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Screen door closed.
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4/22/2013 | Routine | 91 |
COMPLAINT #12-0427
INVESTIGATION: NOBODY FOUND SMOKING AND NO SIGN OR SMELL OF TOBACCO SMOKE IN THE ESTABLISHMENT. ALSO NO SIGN MICE DROPPINGS, HOWEVER THERE WERE DEAD TINY ROACHES AND THEIR EGGS BEHIND THE REFRIGERATOR AND ICE MACHINE. EMPLOYEE WAS INFORMED OF FREQUENT CLEANING. OWNER/MANAGER WAS NOT AVAILABLE TO PROVIDE INVOICE FRO PEST CONTRON COMPANY AS EVIDENCE OF PREVENTION. OWNER/MANAGER TO FAX INVOICE TO THE HEALTH DEPARTMENT AT 309 679 6174.
- Critical: Hands washed, good hygienic practices (observed).
A cooking pot found inside mop sink with mop head next to it.
Employees shall maintain a high degree of cleanliness and conform to good hygienic practices during all working periods in the food service establishment.
Mop sink strictly for mop use only and not for any other purpose. Make use of dish washing sink for pots, pans, dishes, and utensils
- Non-food contact surfaces clean
Excessively soiled interior of mop sink.
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.
- Critical: Outer openings protected from insects, rodent proof
Both front and back door were propped opened.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Floors properly constructed, clean, drained
Soiled floors under refrigerator, freezer, ice machine, wood step, oven and other equipments
Clean and maintain clean floors
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9/13/2012 | Complaint Investigation | |
HACCP DISCUSSION: FOOD TEMPERATURE CHLORINE TAB USED AS SANITIZER.
- Thermometers provided and conspicuously placed
No thermometer in the double door prep cooler.
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.
Thermometer provided.
- Critical: Potential for cross-contamination
storage practices
- Floors properly constructed, clean, drained
Soiled floor under equipments and refrigeartions.
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7/3/2012 | Routine | 94 |
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