Evanston Grand Village - Food

Hard to reach areas in the kitchen and serveries are not being cleaned as build up is evident adjacent and behind appliances., Ensure that equipment is cleaned more frequently including ice machines, hot boxes and fridges.

Some condiments were expired and there was build up on the bottles. Discard the bottles and improve storage practices as discussed.

Ensure that dishwasher temperatures are checked using a waterproof thermometer with a max. hold function as discussed. Please ensure that all thermometers are calibrated for efficacy.

Repair/ Replace the cupboards in serveries as they are wearing and missing handles., Repair the are around the hand sinks as discussed., Clean the vents and ducts as needed in some areas.

Repair the dishwasher housing in the servery.

Oven cleaner was being placed in an EcoLab Spray Bottle, which would create confusion regarding the contents of the bottle since it was not properly labelled., , REQUIREMENT: Ensure all buckets and spray bottles are properly labelled. , , ** July 18 2024: violation is still outstanding. Please ensure all spray bottles are properly labelled**

The sanitizer spray bottle in the first floor servery memory care area was not labelled. , ** Please label the bottle with it's contents.

-, , 1. The ambient temperature of the walk-in fridge measured up to 5 degrees Celsius. , ** Please adjust the temperature of the fridge and ensure it measures 4 degrees celsius or less., , 2. There was no thermometer stored in the resident fridge in the 1st floor memory care area. , **Please place a thermometer in this fridge** , , 3. There was no thermometer stored inside the walk-in fridge in the main kitchen. , ** Though there is a digital reading for the fridge, these may not always be accurate. Please place a thermometer inside the walk-in fridge and ensure temperatures are being monitored , , , -

-, , The hand washing station across from the juice machine in the main kitchen was missing paper towels. , ** Please ensure the handwashing stations are properly stocked with soap/paper towels at all times - CORRECTED DURING THE INSPECTION , , -

-, , Staff's personal water bottle was stored on top of the meat slicer. , ** Please ensure staff personal items are stored in a designated area away and not directly on top of food equipment used for food preparation- CORRECTED AT THE TIME OF THE INSPECTION, , -

- , , 1) QUAT Test Strips used by the staff and manager have been expired since 2021. Other numerous QUAT testing strips in storage have been expired since 2022., , 2) A log indicated that the QUAT Sanitizer was 200 ppm yesterday, however this appears to likely be inaccurate given the age of the sanitizer test strips, the 800-ppm concentration, and that there was no sanitizer prepared during this inspection., , REQUIREMENT: Routinely use the QUAT test strips and ensure they're not expired. Ensure an accurate log is being maintained., , **July 18 2024 re-inspection : this violation is still outstanding** , , -

-, , There was no maximum registering thermometer available on site to measure the temperature of the dishwasher. , **Obtain a maximum-registering thermometer to confirm the effectiveness of heat sanitation. For high temperature machines, a reading of greater than , 71 degrees Celsius at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation., , , -

- , , The backsplash guard of the mixer has an accumulation of old food debris. , ** Please ensure the guard is cleaned / sanitized regularly ** , , -

Two cans of baby clams had significant dents at the top and bottom seals, or otherwise had dents with sharp edges., , REQUIREMENT: Ensure there are no cans with sharp dents or dents on the seam. Discard the affected cans immediately.

Several sanitizer concerns were observed during the inspection:, , 1) There was no sanitizer prepared by staff during the inspection despite being well into food preparation., , 2) When staff dispensed the QUAT Sanitizer, the sanitizer out of the dispenser was 800 ppm., , Both items were corrected during the inspection; Manager instructed staff to dilute the QUAT to 200 ppm, verifying the concentration with a test strip., , REQUIREMENT: QUAT Sanitizer must be maintained at 200 ppm and must be prepared at the start of the day (being replenished when needed).

Staff members were not washing their hands before handling tools, utensils, and food equipment after leaving and returning to the kitchen., , REQUIREMENT: Staff members must wash their hands before beginning any task inside the kitchen.

Oven cleaner was being placed in an EcoLab Spray Bottle, which would create confusion regarding the contents of the bottle since it was not properly labelled., , REQUIREMENT: Ensure all buckets and spray bottles are properly labelled.

The Alto Sham where cooked quiche was being stored held the food items at 52C. It appears that the setting on the equipment was too low, as increasing the temperature gauge caused the temperature of the alto sham to increase., , REQUIREMENT: Hot food must be held at 60C or higher.

1) QUAT Test Strips used by the staff and manager have been expired since 2021. Other numerous QUAT testing strips in storage have been expired since 2022., , 2) A log indicated that the QUAT Sanitizer was 200 ppm yesterday, however this appears to likely be inaccurate given the age of the sanitizer test strips, the 800-ppm concentration, and that there was no sanitizer prepared during this inspection., , REQUIREMENT: Routinely use the QUAT test strips and ensure they're not expired. Ensure an accurate log is being maintained.

Debris which appeared to be mouse droppings were identified at hard-to-reach cracks/corners of the refrigerators located at the SL3 and SL4 serveries., , REQUIREMENT: Ensure that all hard-to-reach places, including refrigerators, ovens, and other hard to clean places are routinely and thoroughly cleaned and sanitized. Ensure that any mouse droppings are cleaned and closely monitored for new droppings to prevent worsening mouse infestation.