Date: 03/14/2025

Inspection Type: Regular

2. The Person In Charge has his Food Handler Certificate, but not his Certified Food Protection Manager Certificate (CFPM). He stated that the former CFPM no longer works at this facility and he is signed up to take the class online over this next week. A Certified Food Protection Manager needs to be provided during all operation hours. Email the Certified Food Protection Manager certificate to kbrown@tchd.net once the class has been completed. Provide this within 10 business days (by 3/31/25).

25. After speaking to the Person In Charge, he stated that the hamburgers and steaks are able to be cooked to order/undercooked if the customer requests it. It was documented that the printed menu does not have a Consumer Advisory on it stating the risk the customer is taking by ordering an undercooked food item. Additionally, an asterisk needs to be placed next to each food item that can be cooked to order and an asterisk next to the Consumer Advisory statement which will lead the customer to look at the advisory. A follow-up inspection will occur on or after 10 business days (2/28/25) to confirm this change has been made on the menus.

45. A case of single-service napkins and single-service deli containers are being stored on the floor of the basement storage room. Protect single-service articles during storage by elevating them up and off the floor by at least 6". Elevate the cases and store all single-service articles up and off the floor.

55. Several ceiling tiles above the hand sink near the dish machine in the kitchen and above the 3-compartment sink in the kitchen are stained/bulging and/or missing. Maintain all ceilings in good repair. Replace the bulging tiles and provide a tile where one is missing.

56. The ventilation hood in the kitchen is soiled and in need of cleaning. All ventilation hoods shall be maintained clean to prevent contamination and fires. Clean the vent hood and maintain clean.

Date: 10/17/2024

Inspection Type: Regular

15. In shell non-pasteurized eggs were observed during the inspection to be stored over ready to eat ranch dressing and whipped cream. Also, a case of raw bacon is being stored over ready to eat pulled pork, bleu cheese crumbles and sliced ham. Protect food at all times by storing all raw food products below ready to eat food products. Corrected on site by relocating the raw items below the ready to eat.

16. The interior plastic guard inside the ice machine is soiled. The blade for the can opener is soiled. All food-contact surfaces shall be maintained cleaned and sanitized. Clean these area and protect the ice while cleaning and sanitizing the ice machine. These items will be rechecked along with the dish machine and the 4 door freezer.

16. The chlorine sanitizing dish machine currently tests at 10ppm of available chlorine. The minimum ppm shall be 50ppm. The sanitizing prime button can be held during the rinse cycle to provide additional sanitizer, until the dish machine is repaired. A recheck will occur on or after 10/21/24.

16. The chlorine sanitizing dish machine at the bar tests at 10ppm of available chlorine. To properly sanitize, it needs to test a minimum of 50ppm. Do not use this dish machine until it has been repaired and rechecked by this department. Either use the dish machine in the kitchen which will have the sanitizer prime button used during the rinse cycle or manually wash, rinse and sanitize all glasses, etc. from the bar area. A recheck will occur on or after 10/21/24.

38. The screen on the back outer door to the kitchen is broken. All outer doors shall be secure and tightly fitting to prevent insects and rodents from entering the establishment. Repair the screen and/or keep the interior solid door closed during operating hours.

55. Several ceiling tiles above the dish machine area are warped and/or soiled. Maintain all ceilings and attached equipment in good repair. Replace these ceiling tiles by the next routine inspection.

Date: 05/15/2024

Inspection Type: Regular

2. The Person In Charge does not have his certificate available during this inspection. Have the certificate printed out and made available for any future inspections.

22. The 4 drawer freezer located at the cookline is not holding the frozen foods frozen. The temperature is at 44 degrees F and the food items temped at 41 degrees F. The food items have been relocated to another freezer. Repair the freezer and contact this office for a recheck inspection. Kbrown@tchd.net or 309-929-0239.

Date: 09/15/2023

Inspection Type: Regular

8. Observed an employee wash their hands for less than 10 seconds and not use a barrier to shut off the faucet. COS, discussed with the PIC and employee that a barrier needs to be used to shut off water faucet and that when hands are being washed, the process needs to be at least 20 seconds.