Margie'S Beef

FOOD HANDLER REQUIREMENTS MET

OBSERVED NO FOOD HANDLER CERTIFICATE, INSTRUCTED TO PROVIDE GIVEN COPY OF IDPH'S FOOD HANDLER INFO. AT THIS TIME.

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

PREVIOUS MINOR NOT CORRECTED AT THIS TIME VIOLATION #38 NO EXPOSED HAND SINK IN THE REAR POTATO PREPARATION AREA DATE TO INSTALL WAS 8/12/2015. FROM REPORT 1464898 AND REINSPECTION #1464906, INSTRUCTED TO PROVIDE SERIOUS VIOLATION 7-42-090.

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

OBSERVED ONE MISSING FILTER FRONT HOOD AREA, INSTRUCTED TO PROVIDE.

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

OBSERVED THE FOLLOWING NOT CLEAN POTATO CHOPPER,INSTRUCTED TO CLEAN AND SANITIZE POTATO CHOPPER, AND SLICER. ALSO CLEAN INTERIOR OF ALL 2 DOOR COOLERS.

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

OBSERVED WATER DAMAGED CEILING TILES OVER REAR WALK-IN COOLER, INSTRUCTED TO PROVIDE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVED NO LIGHT SHIELDS IN THE REAR POTATO PREP AREA, INSTRUCTED TO PROVIDE.

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

OBSERVED EMPLOYEES WITHOUT HAIR RESTRAINTS, INSTRUCTED TO PROVIDE. ALSO PROVIDE BEARD NETS FOR THE MEN.

FOOD HANDLER REQUIREMENTS MET

OBSERVED NO FOOD HANDLER CERTIFICATE, INSTRUCTED TO PROVIDE. GIVEN COPY OF IDPH'S FOOD HANDLER INFO. AT THIS TIME.

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

FOUND NO EXPOSED HAND SINK AT REAR POTATO PREPARATION AREAS.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

FOUND STORM SEWER BACKED UP AT BASEMENT. BASEMENT WITH SOME WATER STANDING WATER. CRITICAL VIOLATION. 7-38-030. MUST REPAIR BACKED UP STORM SEWER.

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

FOUND FLOORS NOT CLEAN AT BASEMENT. MUST CLEAN AND SANITIZE.

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

FOUND NO EXPOSED HAND SINK AT REAR POTATO PREPARATION AREAS. FOUND NO BACKFLOW PREVENTION DEVICES AT MOP SINK.

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

FOUND CLUTTER AT REAR OF PREMISES. (TOOLS, ETC.)

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. LABEL LARGE WHITE CONTAINERS IN REAR.

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. REAR UNUSED PREP AREA NOT MAINTAINED, KEEP AREA CLEAN ALTHOUGH NOT IN USE. REPLACE STAINED CUTTING BOARD SAME AREA.

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. WALLS NOT CLEAN OVER 3 COMP SINK DETAIL CLEAN AREA. SEAL ALL HOLES OPENINGS ON WALLS THROUGH-OUT PREMISES i.e.AROUND ELECTRICAL BOX IN REAR PREVENTING INSECT ENTRANCE/HARBORAGE. MAK...

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. DETAIL CLEAN FILTERS AND EXHAUST HOOD IN REAR UNUSED PREP AREA, AND VENT COVER IN EMPLOYEES WASHROOM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETER IN COOLERS WHERE POTENTIALLY HAZARD...

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. MUST PROVIDE A SPLASH GUARD AT FRONT EXPOSED HAND BOWL, BY FRENCH FRY STAND, TO PREVENT CONTAMINATION

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. MUST STORE EMPLOYEES PERSONAL ITEMS NICE AND NEATLY ONE DESIGNATED AREA, PROVIDE LOCKERS, HOOKS OR RACKS TO STORE NEATLY

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. FRONT EXPOSED HAND BOWL AT FRONT PREP AREA INOPERABLE, IN POOR REPAIR UNABLE TO USE, SINK TAGGED,...

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...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

One copy of the Food Inspection Report Summary must be displayed and visible to all customers. PREVIOUS INSPECTION SUMMARY SHEET NOT POSTED, AND LAST INSPECTION REPORT NOT AVAILABLE AT THIS TIME OF INSPECTION SERIOUS CITATION ISSUED

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. MUST CLEAN FLOORS THRU-OUT PREMISES UNDER AND BEHIND ALL EQUIPMENT

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. MUST REPLACE DAMAGED CEILING TILE THRU-OUT PREMISES

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ALL CLUTTER THRU-OUT PREMISES, CLEAN ...