All temperatures taken internally.
- Critical: Demonstration of Knowledge*
Observation: No certified food manager.
Correction: Obtain a food manager's certificate.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the walk-in cooler and the undercounter reach-in cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the backroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the backroom.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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07/14/2015 | Routine | |
All food temperatures taken were internal unless otherwise noted.
- Person in Charge
Observation: Certified food manager's registration expired January 6, 2015
Correction: Renew certified food manager registration with the Health Department at 1320 La Salle Ave.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled water containers
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) sliced tomatoes in the refrigeration unit were not properly dated for disposition. Two containers listed made 3-10-2015 and use by 10-13-2015
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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the backroom
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/11/2015 | Routine | |
All food temperatures taken are internal unless otherwise noted
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container without a lid and straw stored in a restricted area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Temperature Measuring Devices
Observation: The temperature measuring device located in walk-in refrigerator was not easily accessible.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Non-Food Contact Surfaces
Observation: Gaskets on refrigeration unit underneath the counter are soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service trays observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand sink in the backroom.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/13/2014 | Routine | |
All temperatures are internal unless otherwise noted.
This is a risk factor inspection to see facility and equipment issues look at last routine inspection.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Degreaser stored next to prep area and hot dog area.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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09/04/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3 vat sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic food pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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03/11/2013 | Routine | |
All temperatures are internal unless otherwise noted.
2013 health permit issued at time of inspection, also went over back of permit with operator.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Meatballs (125F) hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Pizza slicer stored on paper towel between uses.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Basting brush, bristles broke.
Correction: repair/replace
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: 3-vat sink caulking/seal damaged.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>microwave base inside melted
Correction: repair
- Equipment and Utensils, Air-Drying Required
Observation: Plastic food container were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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11/19/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Seal/caulking damaged mopsink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: following in need of repair
>>plastic inside microwave door damaged
>>racks peeling/rusting 2 door across from prep line
Correction: repair
- Non-Food Contact Surfaces (repeated violation)
Observation: fan cages dirty compressor walk-in fridge.
Correction: clean
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling dirty above prep table back room.
Correction: clean
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08/02/2012 | Routine | |
All temperatures recorded are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that bread dough was being stored uncovered on racks underneath boxes on dry storage racks.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the brush used to butter bread is cracked and is not easily cleanable.
Correction: Replace the brush provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the lower bread baking oven is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The following non food contact surfaces are in need of cleaning:
>>Fan cage in walk in cooler
Correction: Clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Bake pans were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical sturctures noted are in need of cleaning:
>>Ceiling tiles ave handsink
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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04/03/2012 | Routine | |
All food temperatures are internal.
- Equipment and Utensils - Good Repair and Calibration
Observation: The bread nets are stained with carbon from the ovens.
Correction: Replace.
- Non-Food Contact Surfaces
Observation: The walk in cooler fans need cleaning.
Correction: clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Lexan containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: The cove molding is missing on the wall near the walk in cooler.
Correction: Repair.
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12/01/2011 | Routine | |
all food temperatures are internal.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer in the display unit is not located in the warmest part of the refrigerator.
Correction: Ensure thermometers are placed in the front of the unit to ensure that the ambient air temperature is representative of the unit as a whole.
- Temperature Measuring Devices (repeated violation)
Observation: Low boy undercounter refrigerator at the serving line does not have a thermometer.
Correction: Provide a thermometer.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Lexan containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing sink in the back
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: A personal clothing item was stored on the drainboard of the prep sink.
Correction: store personal clothing items in a designated break area away from food, food contact surfaces, and single service items.
- Critical: Pests - Controlling Pests*
Observation: The back storage area is infested with gnats.
Correction: Contact a state licensed pest controller to get rid of them.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A spray bottle of degreaser was stored on the back food prep
Correction: Chemical spray bottles must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/01/2011 | Routine | |
all food temperatures are internal.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in the drink display cooler was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Bread "nets" used for baking have a carbon stain on them.
Correction: Clean or replace.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the back.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/17/2011 | Routine | |
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