Stetson's

Compliance with variance/specialized process/HACCP

Observed no sushi rice letter for food items for special food processing. Must obtain and maintain.

Variance obtained for specialized processing methods

See violation #29.

Physical facilities installed, maintained & clean

Must clean food debris & water from floor under cookline and bar sink .

Adequate ventilation & lighting; designated areas used

Must clean debris build up from filters at hood of cooking equipment.

Non-food/food contact surfaces clean

Observed grease buildup on pie oven. Instructed to degrease, sanitize, and maintain.

Utensils, equipment & linens: properly stored, dried, & handled

Observed food equipment and utensils not inverted at place settings. Instructed manager to invert preset tableware to protect from contamination.

Toilet facilities: properly constructed, supplied, & cleaned

Observed no covered receptacle at unisex washroom near kitchen. Instructed manager to provide covered receptacle in all unisex washrooms.

Physical facilities installed, maintained & clean

Observed debris on floors under all equipment, along walls and in all corners in prep and storage areas. Instructed manager to clean and maintain.

Adequate handwashing sinks properly supplied and accessible

Hand wash sink knob at sushi prep station is hard to turn, instructed to repair for easy use.

Required records available: shellstock tags, parasite destruction

Observed no shellstock tag attached to bulk container of oysters, located in cold holding cooler at time of inspection. Informed manager that tag must remain attached to container until container is empty. Instructed to provide approved sources of shellfish and maintain tags for 90 days on premises. Priority foundation #7-38-005. Citation issued. Manager discarded about 5lbs of oysters costing about $50

Food properly labeled; original container

Observed spicy mayo out of the original containers without label containing the product name. Instructed to label all foods and spices with common name that are out of the original containers.

Physical facilities installed, maintained & clean

Observed low dish machine on site that was in repair and not in use. Instructed to repair or replace.tag and held for inspection

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Found dried food debris on cutting blade of mounter can opener in prep area, cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Instructed to maintain.

Plumbing installed; proper backflow devices

Found loose faucet on 2-comp sink in rear. Also, replace missing p-trap underneath dipper well in rear prep area. Instructed to repair and maintain.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Observed no employee health policy/training on site. Instructed facility to establish an appropriate employee health policy/training system and maintain with verifiable documents on site. Priority foundation violation #7-38-010. No citation issued

Proper date marking and disposition

Observed ready-to-eat, time/temperature control for safety (tcs) foods not date marked to indicate the product's name and date in which the food must be sold, discarded or consumed within 7 days. Instructed to provide proper labels for date marking and discard date for refrigerated, ready-to-eat, tcs foods held over 24hrs placed in all cold-holding units. Priority foundation violation #7-38-005. No citation issued.

Consumer advisory provided for raw/undercooked food

Observed menu with a disclosure statement and no reminder on the menu for raw or uncooked animal-based food items. Instructed to provide both disclosure statement and reminder on the menu. Informed manager that consumer advisory signage must also be posted in plain view of customer. Instructed to maintain at all times. Priority foundation violation #7-38-005. No citation issued.

Food and non-food contact surfaces properly designed, constructed and maintained

Caulk around 3 compartment sin in state of disrepair, shall be repaired/replaced. Caulk around 3 compartment sink in kitchen prep area, in state of disrepair, shall be repaired/replaced

Food and non-food contact equipment utensils clean, free of abrasive detergents

Pop dispensing unit not clean, need detailed cleaning(crevices). Cooler shelving/racks not clean, need detailed cleaning(crevices).

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Floors in prep area, bar area, not clean, need detailed cleaning(corners).

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Exposed hand sink in rear kitchen,had drain pipe leaking, shall be repaired/replaced.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Must repair leak at the hot water faucet handle at the 2-comp sink in the main cooking line.

Food handler requirements met

Must provide all food staff members with their Illinois food handler's certification at all times. Must provide for the next routine inspection.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Rough wall behind sushi prep table, instructed to install a smooth easily cleanable surface.

Refrigeration and metal stem thermometers provided and conspicuous

Refrigeration thermometer kept in the rear, instructed to keep in the warmest part of cooler.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Must clean and sanitize soda dispenser rack located at stetson's pantry to remove soda syrup stains and splashes.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Must adjust temperature valve at exposed hand sinks in the stetson's main service line kitchen.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Observed live fruit flies on the walls and ceiling of the dining room and sushi prep area. Approximately 23 live fruit flies were observed in these areas. Additional pest control service is needed to minimize or eliminate the pest activity. Serious violation 7-38-020.

Food and non-food contact surfaces properly designed, constructed and maintained

Observed a missing cover for the ice bin behind the bar. Must provide.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Must seal the hole in the lower wall behind the dish storage rack across from the 3 comp. Sink in the side prep area.

Food and non-food contact equipment utensils clean, free of abrasive detergents

All utensils shall be thoroughly cleaned and sanitized after each usage. Shelves and fan covers inside prep coolers not clean, instructed to clean and maintain.

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. Found about 30 live fruit flies scattered in kitchen area and hallway. Instructed mgr to eliminate flies, pest control service recommended.

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. Standing water along wall base behind prep table and refrigerators, instructed to keep floor dry as possible.