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Violation Code Number |
Inspection Item Description | |
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| 3 |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
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2-103.11: The facility does not have employee reporting agreements signed and available for every employee. The facility does have extra copies of them to have every employee sign. Ensure that all employees have an employee reporting agreement signed and available for future health inspections. A follow up will be conducted on 8/2/2024 to ensure that all employees have signed a reporting agreement.
(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. |
| 8 |
| Hands clean and properly washed |
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2-301.12: FIRST REPEAT: The cook was observed washing his hands and turning off the faucet with his bare hands. Employees must use a barrier when operating the faucet after washing hands. CORRECTED- Staff was educated on proper handwashing and to use a barrier when turning off the faucet after washing hands.
(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. |
| 10 |
| Adequate handwashing sinks properly supplied and accessible |
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6-301.14: There were no signs throughout the facility at any of the handwashing sinks, except for in the women’s restroom, that stated that food employees must wash their hands. CORRECTED- Signs were given to the facility to be placed at each sink. Ensure that these signs remain at each sink.
A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. |
| 10 |
| Adequate handwashing sinks properly supplied and accessible |
|
5-205.11: There was a rag at the first handwashing sink in the kitchen. Ensure that handwashing sinks are only used for handwashing. CORRECTED- The rag was removed and the staff was educated on the issue.
(B) A HANDWASHING SINK may not be used for purposes other than handwashing. |
| 11 |
| Food obtained from approved source |
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3-201.11: In the walk-in cooler, it was observed that the facility had cooked and cooled wings and chili. The facility’s Class II permit does not allow cooling or reheating of foods. An exception had been made for only mashed potatoes. Facility must either a) upgrade to a Class I permit; or b) cease the practice of cooling and reheating foods other than mashed potatoes.
(A)-(B) FOOD shall be obtained from APPROVED source and not from private home. |
| 15 |
| Food separated and protected |
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3-302.11: FIRST REPEAT- There were raw eggs stored on the top shelf of the walk-in cooler above Ready-To-Eat food items. Ensure that eggs are stored on the bottom shelf of the walk-in cooler to prevent cross contamination of RTE items. CORRECTED- The employee moved the eggs to the bottom shelf of the walk-in cooler and was educated on proper storage order.
(A) (1)-(2) FOOD shall be protected from cross contamination during storage, preparation, holding, and display (P). |
| 16 |
| Food-contact surfaces; cleaned and sanitized |
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4-601.11: There are multiple food-contact surfaces in the facility that are in need of a cleaning:
1. FIRST REPEAT: The microwave in the kitchen.
2. The ice machine baffle.
3. The prep coolers in the kitchen.
Ensure that all of these food contact surfaces are cleaned and then cleaned as frequently as necessary to maintain them clean.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. |
| 16 |
| Food-contact surfaces; cleaned and sanitized |
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4-501.114: The sanitizer bucket (Quat) in the kitchen was tested to be at a concentration of 100ppm. The concentration should range between 200 to 400ppm. The employee stated that the bucket had been made earlier that morning. CORRECTED- The bucket was remade and tested to be at 400ppm. Staff was educated on the proper sanitizer concentration needed for Quaternary ammonium.
Chemical sanitizer for manual or mechanical operation shall meet proper criteria: (C) Quaternary ammonium shall have 75F, concentration based on label, and water with 500ppm hardness or less. |
| 23 |
| Proper date marking and disposition |
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3-501.17: There is no date marking on any refrigerated, ready-to-eat, TCS foods. All food that is prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date/maximum of 7 days. Ensure that these foods are date marked. A follow-up will be conducted on 8/2/2024 to ensure that all of these food items are date-marked.
(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). |
| 28 |
| Toxic substances properly identified, stored, and used |
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7-102.11: There was an unlabeled white spray bottle in the bar area. The employee stated that it was a cleaner but was unsure of what cleaner it was. Ensure that all working containers used for storing poisonous or toxic materials such as cleaners are labeled with the common name of the material. CORRECTED- The employee removed the bottle from the bar area.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. |
| 36 |
| Thermometers provided & accurate |
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4-204.112: There are no thermometers in the prep coolers. A temperature measuring device should be present in all refrigerated or hot food storage units to measure the air temperature. A follow up will be conducted on 8/2/2024 to ensure that a thermometer has been placed in all prep coolers.
(A) In refrigerated or hot FOOD storage unit, TEMPERATURE MEASURING DEVICE shall be located to measure air temperature. |
| 36 |
| Thermometers provided & accurate |
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4-302.12: The facility does not have a probe thermometer. A probe thermometer should be provided and readily accessible to measure the temperature of foods. A follow up will be conducted on 8/2/2024 to ensure that the facility has a probe thermometer.
(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures. (B) A TEMPERATURE MEASURING DEVICE with a suitable small diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. |
| 38 |
| Insects, rodents, and animals not present |
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6-202.15: There is a gap in the bottom of the back door of the establishment. The door needs to be tight fitting and sealed to prevent entry of any insects, rodents, or pests.
(A) Outer openings of FOOD ESTABLISHMENT shall be protected against entry of insects and rodents. |
| 39 |
| Contamination prevented during food preparation, storage and display |
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3-305.11: There was a bag of rice on the floor in the dry storage area. All food should be protected against contamination and be at least 6 inches above the floor. The bag of rice was moved to a shelf during the inspection.
(A) FOOD shall be protected from contamination: In clean dry location, not exposed to any form of contamination, at least 6 inches above floor. |
| 49 |
| Non-food contact surfaces clean |
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4-602.13: There are multiple nonfood-contact surfaces of equipment throughout the facility that were observed to be in need of a cleaning:
1. The dish shelves.
2. The shelves in the walk-in cooler.
3. The shelf above the prep line.
Ensure that all of these areas are cleaned and then maintained clean as often as necessary.
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 55 |
| Physical facilities installed, maintained, and clean |
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6-501.11: The caulking around the triple sink and the handwashing sink in the women’s bathroom are cracking. Ensure that these are recaulked and made to be smooth and easily cleanable.
PHYSICAL FACILITIES shall be maintained in good repair. |
| 57 |
| All food employees have food handler training |
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There are not food handler certificates available for every employee. Ensure that every employee has their food handlers certificate and that it is available for future health inspections.
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. |