- Observed cole slaw and beef that were not labeled. Per the manager, the beef had recently been pulled out of the freezer and placed in the walk in cooler to defrost. Label.
- There is no thermometer in the two door freezer in the kitchen. Provide thermometer.
- Observed food items stored on the floor in the walk-in freezer. Observed soda boxes and soda lines on the floor. Food items must be stored a minimum of six inches off the floor.
- Observed uncovered food items in cold storage. Food items must be covered.
- Observed ramekin immersed in cole slaw that is used as the dispensing utensil. Ensure proper dispensing utensil is used and is stored with the handle extending out of the food.
- Observed kitchen doors that are not sealed. Seal or paint. Observed unsealed wood in the bar that was not sealed as discussed with manager during inspection. Seal. Observed handsink in kitchen that is not properly sealed to the wall. Seal. Observed missing outlet cover next to the expo window in kitchen. Provide cover.
- Observed debris accumulation on the following items/surfaces: Cart where slicer is stored, Racks in walk-in cooler, Seals of walk-in cooler, 2 door freezer in kitchen, bar cooler across from the ice-cream machine, ice cream machine, and the margarita machine. Wash, rinse, and sanitize these items/surfaces and ensure routine cleaning.
- Observed food equipment stored on floor underneath tables in the banquet area. Food equipment must be stored a minimum of 6 inches off the floor.
- Observed cups stacked together wet. Dishes must be air dried before storing.
- Observed two chemical spray bottles that were not labeled. Ensure all chemicals are distinctly labeled. These items were moved at the time of this inspection.
- Observed a bottle of windex stored next to glasses in the bar. Chemicals must be stored physically separate from food contact items. This windex was moved at the time of this inspection.
- Facility is not in compliance with the food handlers requirements. All staff who do not have their food handler certifications must be certified by 12/18/15.
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11/18/2015 | Regular | 79 |
- Observed uncovered food items stored in cooling units.Ensure all food stored in containers are properly covered.
- Observed grooves in cutting board used in food prep area. Repair or replace.
- Observed cardboard used as lining on shelving units. Remove cardboard as it is not easily cleaned or non-absorbent. Observed unsealed door in kitchen. Seal or paint. Observed door handle on prep cooling unit was missing. Replace. Observed lid of prep cooling unit was in disrepair. Repair or replace.
- Observed wiping cloth that was stored on counter. Ensure wiping cloths are stored in sanitizer when not in use.
- Observed debris accumulation in microwave. Clean and ensure routine cleaning.
- Observed debris accumulation on the following items/surfaces: Shelving unit by ice, Prep cooler, Milk crates, Fan in walk-in cooler, Door seals in prep-cooler. Wash, rinse, and sanitize these items/surfaces and ens routine cleaning.
- Observed a box of single-service containers stored on floor. These must be stored a minimum of 6
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- Observed 4 trash cans in female restrooms without lids. Provide lids.
- Observed pesticide stored next to cleaning supplies. These two chemicals must be stored physically separate. The pesticide was removed by the manager at the time of inspection.
- Staff at facility has not met their food handler requirements. Staff was provided information via email at the time of this inspection. Staff has 30 days to meet requirements.
- Food managers at facility do not have Illinois FSSMC certifications. Information was provided to facility via email at time of inspection.
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06/26/2015 | Regular | 82 |
- Facility's metal stemmed thermometers were not properly calibrated. Reading at 25F & 29F.
- Observed damaged door seal gaskets to the middle and right side doors of the reach in prep cooler. Repair/replace.
- Wash, rinse and sanitize the handles and doors to all the kitchen equipment. Also, the kitchen hand sinks. Observed food debris build-up.
- Observed red plastic drinking cups stacked together still wet in the wait staff area. Allow cups to be air dried.
- Observed boxes of napkins and a box of hinged lid containers stored on the floor in the back storage room. Store six inches off the floor.
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08/11/2014 | Regular | 95 |
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