Observed a container of alfredo sauce labeled 11/14/15, observed a container of sausage gravy labeled 11/16/15, observed a container of parsnip puree labeled 11/16/15. Ready to eat potentially hazardous foods must be used or discarded within 7 days. These items were voluntarily disposed of at the time of this inspection.
Observed kitchen staff without hair restraints. Ensure effective hair restraints are worn.
Observed 4 rubber spatulas that were chipped and peeling. These spatulas were voluntarily discarded by manager during this inspection.
Facility does not have a chlorine test kit for the dish machine. Provide test kit.
Observed debris and dust accumulation on walls, ceilings, and vents throughout kitchen as discussed during this inspection. Clean and ensure routine cleaning.
Facility has not met food handler requirements. Ensure all new staff has met the food handler requirements within 30 days.
Facility does not have HACCP plan completed. Discussed HACCP requirements with manager. Facility does not have cool down documentation or temperature logs. Ensure temperature and cool down documentation is maintained. Submit 30 days of temperature and cool down documentation to this department by 12/31/15.
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