Health Report #111385

Establishment Name: Cubs A.C.
Report Date: 02/28/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Clean Sight/Touch-No Accum/Enc Food-contact surface(s) N/A Soiled 1) observed slime growth in both ice making machines and on the bottom edge of both ice deflector shields. Asap, thoroughly disassemble, clean and sanitize these units per the manufacturer's directions before returning them to service. 2) observed the spouts for the draft beer to be unclean. Ensure these spouts are maintained clean regularily
Critical Eating, Drinking or Tobacco Employee(s) N/A Drinking From uncovered beverage container Observed three open employee drinking cups in the kitchen. Corrected by discarding these cups. The kitchen manager indicated staff are required to only drink out of cups with lids and straws
Critical Safe/Unadult./Honestly Present Food N/A Adulterated/contaminated 1) observed a cream cheese sauce in the walk in cooler that had mold on it and a use-by date of february 10th. Corrected by discarding. 2) observed brown & black slime on ice in the small ice machine bin in the back room at the bowling lanes. Corrected by removing the contaminated ice. This unit was turned off and will be cleaned today
Critical Cooling Cooked food(s) cooled N/A From 70 degrees f to 41 degrees F for more than 4 hours Observed 3-3. 5 gallons of chili and 1. 5-2 gallons of pizza sauce made the previous day in covered large plastic food containers in the walk in cooler at 51 and 45f, respectively. Corrected by discarding these foods
Critical Conditions of Use Poisonous/toxic material(s) N/A Not used according to manufacturer's label instructions Observed a spray can of house-hold use only raid flying insect killer. Licensed restaurants may only use insecticides that are labeled for use in licensed commercial kitchens according to the label directions. Corrected by removing this insecticide from the facility
Critical When to Wash Employee(s), Employee(s) N/A Did not wash hands After eating, drinking, smoking, Did not wash hands after handling soiled equipment, surfaces, utensils 1) some kitchen employees did not wash their hands when returning to the kitchen after eating a meal in the dining room. Corrected by discussing this issue with the kitchen staff and by the employees removing their gloves and washing their hands. 2) observed an employee cleaning dishes not wash his hands prior to putting away clean dishes. Dishwashing employees must wash their hands after handling/loading soiled before putting away clean dishes. Corrected by discussing this issue with the employee and by him washing his hands. 3) observed a kitchen employee not remove his gloves & wash his hands after wiping them on his apron. Corrected by discussing this issue with the employee. Consider asking this employee to wear a plastic apron to help break him of this habit.
Normal Cooling methods Food item(s) cooled N/A Improperly Covered, Improperly In large container Bulk storage container Communicate to staff the multiple ways to rapidly cool bulk hot foods such that the food cools in the time frames required by the food code to ensure food safety
Normal Equipment and Utensils, Air-Dr Clean equipment and utensil(s) pots/pans N/A Stored/stacked wet N/A
Normal Nonstick coatings N/A N/A N/A Observed a small sautee pan with a lot of the non-stick coating that has come off of the pan. Either discontinue the use of this pan or find a way to entirely remove the rest of the non-stick coating leaving behind a bare aluminum surface
Normal Outer Clothing Cleanliness Employee clothing apron N/A Soiled One of the line cooks had a soiled apron. Replace apron as needed
Normal System Maintained in Good Repa Plumbing system N/A Not maintained The faucet located at the dirty dish area pre-rinse station is loose and not sealed to the mounting surface. Repair as needed to provide a water-proof seal to prevent the water from dripping onto the floor
Normal Where to Wash Employee washed/rinsed hands N/A In mop/utility sink Kitchen staff apparently rinsed/washed their hands in the sink located at the dirty dish storage sink at the dish washing station. Corrected by discussing to all staff present that all hand washing must take place at the kitchen hand washing sink only
Normal Good Repair and Proper Adjustm Equipment N/A In poor repair The upper microwave oven in the kitchen is missing the ceiling panel. The kitchen mgr. Indicated a replacement cover cannot be obtained due to the age of the unit. Provide a replacement microwave oven with a commercial unit that is easily cleanable
Normal Equipment and Utensils, Air-Dr Clean equipment and utensil(s) pots/pans N/A Stored/stacked wet N/A