Violation Code Number |
Inspection Item Description | |
2 |
Certified Food Protection Manager (CFPM) |
|
REPEAT: No CFM is present. Ensure enough staff are certified food managers to cover all hours of operation.
2-102.12 Person in charge at the time of inspection shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. [C] |
8 |
Hands clean and properly washed |
|
Employees observed to wash hans then turn faucet off without the use of a barrier to prevent recontamination of hands. CORRECTED- Provided education and discussed with PIC.
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. [P] |
10 |
Adequate handwashing sinks properly supplied and accessible |
|
No paper towels were available at the front handwashing sink. CORRECTED- Paper towel dispenser was refilled.
6-301.12: Each HANDWASHING SINK shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; (C) A heated-air hand drying device; (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. [Pf] |
16 |
Food-contact surfaces; cleaned and sanitized |
|
Quat sanitizer was observed at 100ppm in all three prepared sanitizer buckets. CORRECTED- PIC remade the low sanitizer buckets from the wall-mounted dispenser. Sanitizer buckets were observed at 200ppm quat.
4-501.114: Chemical sanitizer for manual or mechanical operation shall meet proper criteria: (C) Quaternary ammonium shall have a concentration based on label (200-400 ppm). [P] |
36 |
Thermometers provided & accurate |
|
There is no ambient air thermometer present in the short prep cooler. Ensure all cold holding units have thermometers inside.
4-204.112: (A) In refrigerated or hot FOOD storage unit, TEMPERATURE MEASURING DEVICE shall be located to measure air temperature. (B) EQUIPMENT holding TCS FOOD shall have TEMPERATURE MEASURING DEVICE affixed to device. [C] |
38 |
Insects, rodents, and animals not present |
|
Double door on the side of the facility has a gap down the middle where daylight is visible. Replace sweeps on the doors or otherwise close the gap to prevent the entry of pests.
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. [C] |
49 |
Non-food contact surfaces clean |
|
Debris accumulation was observed in the interiors of both prep coolers, on shelving in the walk-in cooler, and on the shelf under the back prep counter. Clean nonfood contact surfaces.
4-602.13: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. [C] |
55 |
Physical facilities installed, maintained, and clean |
|
1st REPEAT: 1) The front handsink caulking is damaged so the sink is not sealed to the wall. Seal the front handsink to the wall.
1st REPEAT: 2) Bare plywood boards are used as shelves for chemical storage in the restroom. Seal shelves so the are nonabsorbent.
6-501.11: PHYSICAL FACILITIES shall be maintained in good repair. [C] |
56 |
Adequate ventilation and lighting; designated areas used |
|
An opened employee beverage was observed stored on the top shelf of the walk-in cooler. Store employee food and beverages below or away from foods for service.
6-403.11: (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, SINGLE-SERVICE SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES cannot occur. [C] |
57 |
All food employees have food handler training |
|
Food handler certificates were not available for employees present during this inspection. Ensure all staff that are not certified food managers complete the food handler certification within 30 days of hiring. Keep certificates on file.
410 ILCS 625 and IAC Section 750.3430 (C) 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. [C] |
58 |
Allergen training as required |
|
REPEAT: PIC present during inspection does not have a food allergen certification. Certified food managers need to complete ANSI-approved food allergen awareness training.
410 ILCS 625 Sec. 3.07 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. [C] |