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Violation Code Number |
Inspection Item Description | |
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| 1 |
| Charge present, demonstrates knowledge, and performs duties |
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2-102.11: Based on the RISKS inherent to the FOOD operation, PIC shall demonstrate knowledge by: (A) Having no Priority Foundation items; (B) Being a CFM; OR (C) Responding correctly questions as they relate to the specific FOOD operation. The areas of knowledge include C1 through C16. |
| 3 |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
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2-103.11: There are no copies of signed employee health reporting agreements available for review. Blank copies of this agreement were provided to the facility during today’s inspection. Ensure all employees have a copy on record and available for review upon request.
2-103.11: (O) FOOD EMPLOYEES are informed in verifiable manner of their responsibility to report accordance with LAW, to PIC, information about their health related to disease transmissible through FOOD. |
| 5 |
| Procedures for responding to vomiting and diarrheal events |
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2-501.11: Facility is unable to present and verify written procedures to follow when responding to vomit or diarrheal events. A new copy of the Norovirus cleanup policy will be provided during the 7/23/24 follow-up.
2-501.11: A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Reference 2-501.11. |
| 8 |
| Hands clean and properly washed |
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2-301.12: Employees were observed to have switched tasks on several occasions without properly washing their hands before engaging in food preparation activities. Employees were informed of this and were observed to start washing their hands between tasks and after contamination occurs. Ensure proper hand washing is completed anytime contamination occurs.
2-301.12: (A) FOOD EMPLOYEES shall clean their hands and exposed portions of arms for at least 20 seconds. (B) FOOD EMPLOYEES shall use proper procedure (C) To prevent recontamination, FOOD EMPLOYEES may use barrier to operate faucet handles. (D) Automatic handwashing facility may be used if APPROVED. |
| 10 |
| Adequate handwashing sinks properly supplied and accessible |
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5-205.11: The hand washing sink in the kitchen was observed to have a large pan with water stored in its basin at the start of the inspection. This pan was removed and the hand sink was made accessible with no other use than for hand washing. Ensure that hand sinks are only used for hand washing.
5-205.11: (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (C) An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. |
| 15 |
| Food separated and protected |
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3-302.11: There is an excessive amount of water present in the bottom of the pizza prep cooler that is resulting in splash when items are pulled or used from this cooler. PIC stated a repair is supposed to be getting made on this unit to help it no longer accumulate water. Ensure repairs are made to prevent the cooler from accumulating water.
3-302.11: (A) (1)-(2) FOOD shall be protected from cross contamination during storage, preparation, holding, and display (P). (3) FOOD shall be protected from cross contamination by cleaning visibly soiled containers, removing damaged containers, separating washed and unwashed produce (C). |
| 15 |
| Food separated and protected |
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3-302.11: The single door freezer in the side room is observed to have an accumulation of food debris build-up on the shelving items. With the containers being stored having no lids, these shelves pose a contamination risk of debris falling into the food items below. Ensure these shelves are cleaned and sanitized to remove the current accumulation of food debris and then cleaned at a frequency necessary to maintain them clean.
3-302.11: (A) (1)-(2) FOOD shall be protected from cross contamination during storage, preparation, holding, and display (P). (3) FOOD shall be protected from cross contamination by cleaning visibly soiled containers, removing damaged containers, separating washed and unwashed produce (C). |
| 16 |
| Food-contact surfaces; cleaned and sanitized |
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4-601.11: There is observed food/soil debris as well as a dead insect on the internal surface of the beer glass cooler that is in direct contact with the mouth contact surface. Ensure the beer glasses are removed and placed into the wash, rinse, sanitize cycle and that the surface of the cooler is washed and sanitized before placing these glasses back into the cooler.
4-601.11: (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. |
| 22 |
| Proper cold holding temperatures |
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3-501.16: The left prep cooler in the kitchen as observed to not be holding adequate cold holding temperature. Food items were probed and recorded at 47-51 degrees F during today’s inspection. PIC was able to identify food items left overnight and those freshly prepped this morning. Items left in this cooler overnight were discarded and the items prepped today have been added to an ice bath. PIC stated repairs are supposed to be getting made to the coolers sometime in the near future. Until then, this cooler may not be used without the items also being in an ice bath to hold temperature.
3-501.16: (A) (2) TCS FOOD shall be maintained at 41F or less. (B) EGGS not treated to destroy Salmonellae shall be stored at 45F or less. |
| 22 |
| Proper cold holding temperatures |
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3-501.16: The bar cooler has been tested and recorded at 60 degrees F. Whipped cream and open containers of fruit purée have been discarded. Once opened, the fruit purée is no longer shelf stable and requires date marking and refrigeration. PIC stated repairs are set to be made on this cooler while other coolers are being worked on. Ensure that this cooler is holding at or below 41 degrees F before utilizing it for cold holding.
3-501.16: (A) (2) TCS FOOD shall be maintained at 41F or less. (B) EGGS not treated to destroy Salmonellae shall be stored at 45F or less. |
| 23 |
| Proper date marking and disposition |
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3-501.17: Fruit purée in the bar cooler was observed to have been opened and undated. Ensure that food items are properly dated following the 7 day date marking rule. This fruit purée was out of temperature and discarded during today’s inspection, but date marking needs to take place on these items.
3-501.17: (A) Except for ROP, Refrigerated, RTE, TCS Food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date/maximum of 7 days. Day of preparation is Day 1 (Pf). (B) Date marking may not exceed manufacturer’s use-by date (Pf). (C) Combined portions of food shall retain the date marking of the earliest-prepared food (Pf). (D) Approved date marking systems (C). (E) Does not apply to repacked from a bulk container (C). (F) Does not apply to shellstock (C). (G) Exemptions: prepared deli salads prepared according to 21 CFR 110; hard cheeses (39% moisture); semi-soft cheeses (50% or less); cultured dairy products (yogurt, sour cream, buttermilk); preserved fish (pickled herring, dried/salted); dry, fermented sausages (pepperoni); and salt-cured products (prosciutto and parma). |
| 28 |
| Toxic substances properly identified, stored, and used |
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7-201.11: A bucket of detergent was observed to be stored on top of an open container of flour. These items were separated and the bucket of detergent was removed from this location and stored on the floor in a manner that does not pose a contamination hazard. Ensure chemicals are stored properly to not pose a contamination hazard.
7-201.11: (A)-(B) POISONOUS MATERIALS shall be stored to prevent contamination of FOOD and FOOD-CONTACT SURFACES by separating or locating MATERIALS in area away or below FOOD and FOOD-CONTACT SURFACES (use partition or store below). |
| 38 |
| Insects, rodents, and animals not present |
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6-202.15: At the start of the inspection, it was observed that the kitchen door was propped open and the drive-thru window was slightly cracked. Neither of these areas have appropriate screens to prevent the entry of pests if left open. Both areas were closed during today’s inspection to help prevent the entry of pests into the kitchen.
6-202.15: (A) Outer openings of FOOD ESTABLISHMENT shall be protected against entry of insects and rodents. (B) Does not apply to FOOD ESTABLISHMENTS which opens into larger structure. (C) Exterior doors need not be self-closing if designed for limited-use. (D) If opening present, opening shall be protected against rodent and insects. (E) Paragraph (D) not applicable when pests are absent. |
| 38 |
| Insects, rodents, and animals not present |
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6-501.111: There are several fruit flies observed in the kitchen and several drain flies observed under the bar triple sink. Pest control needs to be contacted to provide extra pest control to the facility until the pest issue can be eradicated.
6-501.111: PREMISE shall be maintained free of insects, rodents, and other pests. If present (A) Routinely inspect shipments of FOOD and supplies (B) Inspect PREMISE routinely (C) Using methods, such as trapping devices Pf (D) Eliminate harborage conditions. |
| 48 |
| Warewashing facilities: installed, maintained, & used; test strips |
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4-303.11: No sanitizer bucket was available at the start of the inspection. Ensure that a sanitizer bucket is created, tested, and available during all hours of operation.
4-303.11: (A) Cleaning agents used to clean EQUIPMENT shall be provided and available during all hours of operation. (B) Chemical SANITIZERS shall be provided and available during all hours of operation. |
| 49 |
| Non-food contact surfaces clean |
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4-601.11: There is observed a spill that has taken place in the bottom of the beer cooler. Ensure this spill is cleaned up and that this area is cleaned at a frequency necessary to maintain it clean.
4-601.11: (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |
| 51 |
| Plumbing installed; proper backflow devices |
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5-205.15: The following areas are observed to need repairs involving plumbing:
-The drain pipe of the dish machine is currently being held up by pans and a cloth. This drain pipe needs repaired to allow it to function without the need of being supported by pans.
-The drain pipe of the dump sink next to the dish washer is observed to have a leak. This drain needs to be repaired so that it is no longer leaking when used.
-The kitchen hand sink is observed to leak where the water is turned on at the faucet. This needs to be repaired so the sink may be operated for normal use without it leaking.
-The bar triple sink and hand sink are observed to have been damaged and are no longer connected to the sink basins. Facility is not able to use these sinks until this area is repaired. They are utilizing the kitchen hand sink as a temporary solution.
Ensure these areas are repaired by a licensed plumber to allow each item to function properly with no leaks.
5-205.15: A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; P and (B) Maintained in good repair. |
| 55 |
| Physical facilities installed, maintained, and clean |
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6-501.12: The floor under the standing beer cooler is observed to have an accumualtion of soils. Ensure this floor is cleaned of the current accumulation and then cleaned at a frequency necessary to maintain it clean.
6-501.12: (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. |
| 57 |
| All food employees have food handler training |
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410 ILCS 625 and IAC Section 750.3430 (C) Facility is not in compliance with the food handler law. All food handlers, other than someone who has the food service sanitation manager certificate, shall receive or obtain training in basic food handling principles as outlined in Subpart M of the Illinois Food Code. Food handlers working at a temporary food establishment are exempt from this requirement. |
| 58 |
| Allergen training as required |
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410 ILCS 625/3.07 Sec. 3.07. Allergen awareness training. (b) Unless otherwise provided, all certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. |