Family Den

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN BOTTOM COMPARTMENT OF DEEP FRYERS,INSTRUCTED TO CLEAN AND MAINTAIN AREA

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS IN THE KITCHEN AREA, AND BAR AREA,ALONG WALL BASE AND CORNERS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS UNDER THE COOKING EQUIPMENT

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

INSTRUCTED TO CLEAN AND MAINTAIN THE VENTILATION HOOD/FILTERS

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

INSTRUCTED TO PROVIDE 3 STOPPERS FOR THE KITCHEN 3-COMPARTMENT SINK AND MAINTAIN

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE A LONG STEM METAL THERMOMETER TO USE TO VERIFY PRODUCT TEMPERATURES IN COOLERR.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED TO MEET THE IDPH FOOD HANDLERS REQUIREMENTS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS UNDER THE COOKING EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

INSTRUCTED TO CLEAN AND MAINTAIN THE VENTILATION HOOD/FILTERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

INSTRUCTED TO PROVIDE 3 STOPPERS FOR THE KITCHEN 3-COMPARTMENT SINK AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE A LONG STEM METAL THERMOMETER TO USE TO VERIFY PRODUCT TEMPERATURES IN COOLERR.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED TO MEET THE IDPH FOOD HANDLERS REQUIREMENTS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REACH-IN COOLER NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP RECORDED AT 44.5F. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS AND HAVE UNIT SERVICED. 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

CHICKEN TENDERS-47F, PERCH-46.1F, CATFISH FILETS-47.2F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 40 DEGREES OR BELOW. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED. 7-38-005(A).

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

THE FOLLOWING PREVIOUS MINOR VIOLATION NOTED MARCH 19, 2014 ON REPORT# 1402113 NOT CORRECTED.-38- NO SPLASH GAURDS INSTALLED AT EXPOSED HANDSINK NEXT TO PREP TABLE. NON COMPLIANT SERIOUS VIOLATION 7-42-090.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTALL BARRIERS INSIDE ALL ICE BINS BEHIND ALL BARS SEPARATING ICE USED FOR CONSUMPTION FROM THE ICE USED TO COOL THE POP LINES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE CABINET INTERIORS OF DEEP FRYERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN DEBRIS AND DIRT FROM FLOORS UNDERNEATH STOCK IN STORAGE CLOSETS, UNDERNEATH AND BEHIND ICE MACHINE AND ALONG THE BASES OF THE WALLS STORE ROOM, UNDERNEATH ALL BARS(INCLUDING WOODEN LEDGES). REPLACE BROKEN FLOOR TILES IN KITCHEN NEAR REACH-IN CO...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPLACE ALL WATER STAINED CEILING TILES IN WOMEN'S WASHROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

PROVIDE 3 STOPPERS FOR 3 COMPARTMENT SINK.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

SEE VIOLATION #29

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE A LONG STEM METAL THERMOMETER TO USE TO VERIFY PRODUCT TEMPERATURES IN COOLERR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF DEEP FRYERS AND OVEN, COOLERS(INCLUDING BEHIND ALL BARS), ICE MACHINE, 3 COMPARTMENT SINKS IN THE 2 SMALLER BARS, AND STORAGE SHELVES WHERE CLEAN GLASSES ARE STORED BEHIND SOUTH BAR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. ALL STOCK MUST BE STORED ON SHELVING THAT IS AT LEAST 6 INCHES OFF THE FLOOR, SO THAT AREAS UNDERNEATH CAN BE CLEANED REGULARLY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN AND/OR PAINT CEILING IN KITCHEN AREA. CLEAN LIGHT SHIELDS IN KITCHEN. SEAL OPENINGS AROUND POP LINES IN KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

INSTALL SPLASH GAURDS ON BOTH SIDES OF EXPOSED HAND SINK IN KITCHEN AREA(CASH REGISTER ON EAST SIDE AND PREP TABLE ON WEST SIDE OF SINK. INSTALL EXPOSED HAND SINKS BEHIND ALL 3 BARS. REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK IN FOOD PREP AREA/KITCHEN...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

STORAGE ROOM WHERE ICE MACHINE IS LOCATED TOO CLUTERRED TO ALLOW ACCESS TO REAR OF MACHINE TO VERIFY IF A BACK FLOW PREVENTIVE DEVICE IS CONNECTED TO THE FRESH WATER LINE. IF NOT PRESENT MUST INSTALL.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

HAND SINK NOT ACCESSIBLE FOR USE AT TIME OF INSPECTION, SINK BEING USED AS S STORAGE UNIT FOR CONDIMENT CUPS, AND PENS. HAND SINK MUST BE KEPT CLEAN AND BE ACCESSIBLE FOR USE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF DEEP FRYERS AND OVEN, COOLERS(INCLUDING BEHIND ALL BARS), ICE MACHINE, 3 COMPARTMENT SINKS IN THE 2 SMALLER BARS, AND STORAGE SHELVES WHERE CLEAN GLASSES ARE STORED BEHIND SOUTH BAR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. ALL STOCK MUST BE STORED ON SHELVING THAT IS AT LEAST 6 INCHES OFF THE FLOOR, SO THAT AREAS UNDERNEATH CAN BE CLEANED REGULARLY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN AND/OR PAINT CEILING IN KITCHEN AREA. CLEAN LIGHT SHIELDS IN KITCHEN. SEAL OPENINGS AROUND POP LINES IN KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

INSTALL SPLASH GAURDS ON BOTH SIDES OF EXPOSED HAND SINK IN KITCHEN AREA(CASH REGISTER ON EAST SIDE AND PREP TABLE ON WEST SIDE OF SINK. INSTALL EXPOSED HAND SINKS BEHIND ALL 3 BARS. REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK IN FOOD PREP AREA/KITCHE...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

STORAGE ROOM WHERE ICE MACHINE IS LOCATED TOO CLUTERRED TO ALLOW ACCESS TO REAR OF MACHINE TO VERIFY IF A BACK FLOW PREVENTIVE DEVICE IS CONNECTED TO THE FRESH WATER LINE. IF NOT PRESENT MUST INSTALL.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

EVIDENCE OF RODENTS OBSERVED ON PREMISES. 70 MICE DROPPINGS OBSERVED ON PREMISES IN THE FOLLOWING AREAS: SCATTERED ALONG THE LOWER WOODEN LEDGES UNDERNEATH ALL 3 BARS, ON WOODEN LEDGE ON COUNTER BY 3 COMPARTMENT SINK IN SOUTH BAR, ON FLOORS IN STORAG...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

PAINT RUSTY EXTERIOR OF GREASE TRAP. PROVIDE COVERS FOR ICE BINS BEHIND ALL BARS

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF DEEP FRYERS AND OVEN, COOLERS(INCLUDING BEHIND ALL BARS), ICE MACHINE, 3 COMPARTMENT SINKS IN THE 2 SMALLER BARS, AND STORAGE SHELVES WHERE CLEAN GLASSES ARE STORED BEHIND SOUTH BAR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. ALL STOCK MUST BE STORED ON SHELVING THAT IS AT LEAST 6 INCHES OFF THE FLOOR, SO THAT AREAS UNDERNEATH CAN BE CLEANED REGULARLY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN AND/OR PAINT WALLS AND CEILING IN KITCHEN AREA. CLEAN LIGHT SHIELDS IN KITCHEN. SEAL OPENINGS AROUND POP LINES IN KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

INSTALL SPLASH GAURDS ON BOTH SIDES OF EXPOSED HAND SINK IN KITCHEN AREA(CASH REGISTER ON EAST SIDE AND PREP TABLE ON WEST SIDE OF SINK. INSTALL EXPOSED HAND SINKS BEHIND ALL 3 BARS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

STORAGE ROOM WHERE ICE MACHINE IS LOCATED TOO CLUTERRED TO ALLOW ACCESS TO REAR OF MACHINE TO VERIFY IF A BACK FLOW PREVENTIVE DEVICE IS CONNECTED TO THE FRESH WATER LINE. IF NOT PRESENT MUST INSTALL.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

FOOD HANDLER MUST WEAR A HAIR RETRAINT WHENEVER HANDLING OPEN FOODS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR CABINETS OF DEEP FRYER IN KITCHEN NOT CLEAN.MUST CLEAN/MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS NOT CLEAN OF EXCESSIVE DEBRIS BEHIND ALL BARS.MUST CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

FOUND ICE SCOOP NOT PROPERLY STORED AT BAR.MUST STORE UPRIGHT SO HANDLE NOT TOUCHING ICE.(CLEAN CONTAINER,ETC.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.VIOLATION CORRECTED.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.VIOLAT...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOOD NOT PROTECTED/ICE INSIDE ICE MACHINE.(THICK PINK,BLACK SLIME MOLD)INSIDE ICE MACHINE ON UPPER PANEL DRIPPING ON ICE USED ...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO PE...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.INSIDE UPPER PANEL LOOSE ON ONE /RIGHT SIDE. MUST REPAIR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage.CLEAN REACH IN COOLER FAN GUARD COVERS, MICROWAVE INTERIOR AND FRYER DOORS .

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR BEHIND BOTH BARS NEED DETAILED CLEANING AND IN KITCHEN CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT.ALSO DJ AREA. AND CLEAN CARPET THRU O...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.WALL BEHIND 3 COMPARTMENT SINK PEELING PAINT/POOR REPAIR INSTRUCTED TO REMOVE PEELING PAINT AND REPAIR WALL.EXPOSED INSTALLATION FROM CEILING PIPE INSTRUCTED TO REPAIR.REPLACE WATER DA...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored. WIPING CLOTHES NOT PROPERLY STORED SITTING ON BAR INSTRUCTED TO STORE IN 100PPM CHLORING SANITIZER.