All food temperatures taken were internal. Clean walk-in cooler door gasket. The dish machine is taken apart and proper sanitization was not verified. The dishmachine uses heat as a sanitizer and test strips were left with the person in charge to verify and a picture will be taken of the color change of strip and sent to inspector for sanitization verification.
A certified food manager is not registered with our office although the required course has been taken by three employees. At least 1 employee is required to register. Bring in the course certificate with $10 into the Environmental Health Office.
- Person in Charge (repeated violation)
Observation: The permit and certified food manager certificate is not posted in public view.
Correction: Post in public view.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses with handle of scoop down in food product.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) chicken salad and tomato salad in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions (chlorne test paper for three compartemnt sink).
Correction: Obtain precision chlorine test paper so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The can opener blade is rusted and the sink caddy is corroded.
Correction: Repair restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents the two read exit doors have gaps under the door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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09/16/2015 | Routine | |
All food temperatures taken were internal. The dishmachine was unable to be inspected. No workers were present at the time of the inspection. Ensure dishmachine is sanitizing. The dishmachine uses hot water to sanitize and the wash cycle water temperature should be at 160*F and the rinse cycle water temperature should be at 180*F. If these parameters are not met, discontinue using dishmachine until it is repaired.
Note: The door gasket/seal of the walk in cooler is noted in need of cleaning. The can opener blades outer coating is worn- replace blade.
- Person in Charge
Observation: Certified Food Manager Certificate not posted or available.
Correction: Post CFM Certificate and Permit in public view.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The mopsink caulking is not adequately sealed along the back and has allowed water to seep into wall material and the wall is damaged in that area. The handsink in the unisex restroom is not sealed with caulking to the wall.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. Repair wall damage around mop sink to prevent further damage and re-seal mopsink.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking. The walk-in freezer shows evidence of a leak of excessive moisture dripping of the condenser. There is ice built up on the floor and under shelves of the condenser.
Correction: Plumbing systems and components shall be maintained in good repair.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.The exit doors in the hallway behind the kitchen are badly rusted at the bottom. The dust has caused a large gap under door where insects and rodents can freely enter. The exit doors in the gym near the entrance of the kitchen have gaps in between the door and under the door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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03/13/2015 | Routine | |
All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
- Person in Charge
Observation: Certified Food Manager Certificate expired.
Correction: Bring expired certificate into the Environmental Health Office located at 1320 LaSalle Ave. with $10 to renew your certificate.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A spray bottle with an unknown chemical in it was stored in a crate on the bottom shelf of the clean dish rack without a label.
Correction: Label all chemical spray bottles to prevent accidental misuse.
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09/04/2014 | Risk Factor | |
All food temperatures taken were internal. No workers were present at the time of inspection. Dishmachine will be checked at an arranged scheduling.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
>>Restroom handsink
>>Handsink in kitchen
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. Caulking can be used to seal, or any other method that creates a smooth, durable non-absorbent surface.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>2 shelving units beginning to rust beside three compartment sink
Correction: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors below cooking equipment are noted in need of cleaning, as well as the ceiling around vents.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/18/2014 | Routine | |
Food temperature observed is internal.
Food service not in operation at time of evaluation.
2013 permit issued
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Digital food thermometer not observed in utensil drawer with dial-type thermometers.
Correction: Provide at least one digital thermometer to measure the internal temperatures of thin-massed, patty-like foods.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket on the left door of the refrigerator is beginning to tear (could not check right door as it was locked).
Correction: Plan to repair/replace the gasket.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The interior side walls and apnel of the ice machine are not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) the top of the hto box next tot he ice machine
2) the left side of the hot box next to the fryer
3) the walk-in cooler door gasket is stained
Correction: Clean.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the walk-in cooler.
Correction: Provide additional lighting in the event of a change in ownership or remodel. Suggest overhead flouroescent lighting.
- Physical Facilities in Good Repair (repeated violation)
Observation: Small section of wall is torn below the dish machine "clean" side drainboard is torn.
Correction: Repair to provide a smooth, easily cleanble, and non-absorbent finish.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below can rack in pantry due to spill
2) floor below fryer
3) ceiling tiles dusty around exhaust above kitchen prep table
Correction: Clean these surfaces.
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11/13/2012 | Routine | |
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Clean" side drainboard of dish machine is separating from the wall.
Correction: Seal the drainboard to the wall.
- Equipment - Good Repair and Proper Adjustment
Observation: The reach-in refrigerator door gasket is torn.
Correction: Repair/replace the gasket.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 142ºF.
Correction: Contact dish machine service to ensure rinse cycle meets the 180* minimum rinse (not to exceed 194*). The dish temperature observed at 161*.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Interior panel of ice machine not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: Tops of the hot holding cabinets are not clean.
Correction: Clean.
- Lighting, Intensity (repeated violation)
Observation: 1)The light bulb is burned out in the reach-in freezer.
2) Lighting insufficient at the vent hood and inside the walk-in cooler and freezer.
Correction: 1) Replace the light bulb.
2) In the event of a change in ownership or remodel the lighting shall be upgraded at the vent hood system and to overhead fluorescent lighting in the walk-ins an.
- Physical Facilities in Good Repair (repeated violation)
Observation: The wall is torn below the "clean" side drainboard of the dish machine.
Correction: Repair so the wall is smooth, easily cleanable, and non-absorbent.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) small area below the fryer
2) ceiling tiles around the exhaust vent above the prep table
Correction: Clean.
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04/10/2012 | Routine | |
Kitchen not in operation at time of evaluation.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Clean-side" drainboard of dish machine is no longer sealed to the wall.
Correction: Seal to the wall.
- Equipment - Good Repair and Proper Adjustment
Observation: Oven mitt badly torn.
Correction: Discard.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The food contact surfaces are not clean:
1) interior panel of ice machine
2) interior of utensil drawer right of the can opener
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall damaged below "clean side" drainboard of dish machine.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) ceiling tiles above prep table (around exhaust) are dusty
2) floor and wall around ice machine are dusty
3) minimal debirs on floor below tove, grill, oven and minimal grease on floor below fryer.
Correction: Clean.
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10/04/2011 | Routine | |
all food temperature observed are internal.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Staff (one/two) chewing gum in foodservice areas.
Correction: Corrected. Instruct staff there shall be no eating or chewing in the foodservice area.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard used as a shim for dishroom prep table.
Correction: Use approved washable material (non-absorbent).
- Warewashing Machines, Manufacturers' Operating Instructions (corrected on site) (repeated violation)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications--the wash temperature was observed at 140-150*.
Correction: Corrected. Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. After the reset button was pushed, the wash temperature was observed at least 158*.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: The dish temperature (measured by maximum registering thermometer) after the final rinse of the high temperature dish machine was less than 160* (observed at 147*).
Correction: Corrected. Ensure the dish machine is reaching a final rinse temperature of at least 180* to provide a dish temperature of 160*. The booster heater was reset and observed to reach a temperature of at least 190*.
- Lighting, Intensity
Observation: Lighting insufficient at teh vent hood system and walk-ins.
Correction: In the event of a change in ownership or remodel, the lighting shall be upgraded in accordance with the current food regulations.
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04/12/2011 | Routine | |
Food preparation was just beginning at end of evaluation. 2011 Permit issued
- Jewelry - Prohibition
Observation: Food handlers wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Food handler blew into glove to put on hand before beginning food preparation.
Correction: Corrected. Advised to discontinue blowing into glove since it can contaminate food or food contact surfaces during preparation.
- Warewashing Machines, Manufacturers' Operating Instructions (repeated violation)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications: the final rinse temperature is 150* (dish temp 158*).
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. Ecolab contacted during evaluation and advised that the booster heater needed to be reset.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) interior of the fryer cabinetry
2) top of hot holding cabinet at cookline
3) walk-in cooler door gasket
Correction: Clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) The wall in the dishroom is damaged: the covering is tearing/splitting behind the machine and the wall is cracked behind the dish spray sink.
2) A section of the wall in the storeroom is damaged.
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: There was minimal debris observed on the floor below the cookline and some grease drippage on the floor below the fryer.
Correction: Clean.
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10/19/2010 | Routine | |
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