Date: 04/03/2025

Inspection Type: Regular

10. The hand sink in the dish machine room had soiled coffee mugs in it and a bucket of sanitizer was being stored in the hand sink located outside the dish machine room. All hand sinks shall be accessible at all times and used for hand washing only. **Corrected on site: The hand sinks have had the coffee mugs and bucket removed during this inspection.

16. The dish machine does not have any chlorine bleach sanitizer detected after the final rinse cycle. Chlorine bleach sanitizer shall test between 50-100ppm for this machine. Do not use the machine until it has been repaired and a follow-up inspection has occurred by this department. The 3-compartment sink shall be utilized in the meantime for proper washing, rinsing and sanitizing. A follow-up will occur on or after 3 business days (4/6/25). Contact kbrown@tchd.net or call 309-929-0239 for a follow-up inspection after the dish machine has been repaired.

49. The exterior surface of the microwave in the kitchen near the steam table is soiled. Maintain all non-food contact surfaces clean. Clean this area as often as necessary.

Date: 11/21/2024

Inspection Type: Regular

2. The person in charge, Gani Bardhi, has his Food Protection Manager Certificate, but a copy of it is not present at this location. During this inspection, Gani's son emailed Adam Bazzetta, the TCHD Food Manager to receive a copy of the certificate. Print this certificate out once it has been received and keep a copy next to the TCHD Food Permit. Have this certificate printed and displayed by the next routine inspection.

43. A scoop for brown sugar is being stored with the handle touching the food product inside the container. Store all scoops with the handle up and out of the food product to prevent contamination.

55. The floor in the dish machine room and at food prep area is soiled. Maintain all floors clean and clean as often as necessary.

Date: 04/10/2024

Inspection Type: Regular

49. The exterior and the handle of the microwave in the corner of the prep area of the kitchen is soiled. Clean this area and maintain it clean.

15. A gallon jug of milk and a can of whipped cream were being stored in the ice bin of the ice machine. The person in charge stated that customers get ice from bags of ice. It was also noted that the ice from the ice machine was seen in another ice bin. Protect food at all times from contamination. The milk jug and whipped cream container have been removed from the ice bin. Also, a lot of produce is seen in the walk-in cooler uncovered. Food shall be protected at all times. Cover the exposed produce to prevent contamination. Several layers of in shell eggs are being stored on the second shelf up in the walk-in cooler. A few pots of cooked pasta were being stored on the bottom shelf, not directly under the eggs, but the shelf under. Store all in shell eggs on the bottom shelf of the walk-in cooler to prevent cross-contamination. All storage violations have been corrected on site.

Date: 10/25/2023

Inspection Type: Regular

16. Dish washing machine was not maintaining adequate chlorine sanitizer concentration in final rinse. (was 0.0ppm, must be maintained at 50 to 100 ppm). Empty sanitizer container was replaced with full container. Now maintaining adequate chlorine concentration.

Date: 08/23/2023

Inspection Type: Regular

2. No Certified Food Protection Manager was present at restaurant. A Certified Food Protection Manager must be on staff on all shifts by 11/23/23. Person-in-Charge registered for TCH October 23 class.

9. Observed employee cutting washed onions with bare hands. Instructed employee to wash hands and wear gloves whenever ready-to-eat food was being handled and employee complied.

41. Observed several dirty wiping cloths being stored on counters in food preparation area. Wiping cloths were put in wiping cloth bucket or dirty cloth hamper.

38. Observed 4 to 5 flies in food prep area. Improve pest control efforts to eliminate flies.