HACCP - discussed temperature control of potentially hazardous foods with worker Sanitizer - Quats
- Critical: Hot food at proper temperatures
Nacho cheese held in warmer at a temperature of 109 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
Worker rapidly heated nacho cheese to 149 degrees F. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Carboard used to line dry goods shelves and shelving in walk in cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
Worker removed all cardboard. Corrected.
- Food contact surfaces of equipment and utensils clean
Soiled PVC diverter on ice machine. Clean and sanitize food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Handsink next to 3 bay sink not accessible for handwashing due to debris from tomatoes in handsink. Handsinks are for handwashing only. Clean and sanitize handsink. Worker cleaned and sanitized handsink. Corrected.
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9/23/2013 | Routine | 87 |
- Critical: Facilities to maintain proper temperatures
Two door prep table cooler has been repaired and is maintaining an ambient temperature of 38 degrees F. Corrected.
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4/5/2013 | 1st Recheck | |
HACCP - Discussed proper handwashing procedures and its importance with workers.
Sanitizer - quats
Note - There will be a recheck fee assessed for rechecks.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Sliced tomatoes in 2 door True prep table cooler at 53 degrees F, mayonnaise in 2 door Prep table cooler at 51 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Worker discarded product. Corrected.
- Critical: Facilities to maintain proper temperatures
Two door prep table cooler not holding ambient temperature of 41 degrees F or below (50 degrees F). Also workers placing ice in cooler to assist in lowering temperature. This mechanical refrigeration unit is on the front service line.
A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility. This unit is out of service until repaired or replaced with a unit maintaining proper temperature of 41 degrees F or below and approved by an agent of the Peoria City/County Health Department as maintaining proper temperature. Recheck on or after 3/15/13. Please contact the department if unit is repaired or replaced prior to this date.
- Thermometers provided and conspicuously placed
No thermometers in mechanical refrigeration (prep table coolers).
The numerically scaled indicating thermometer, accurate to plus or minus 3 degrees F, shall be located to measure the air temperature in the warmest part of the facility and located to be easily readable.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of 1 door and 2 door True prep table coolers. Repair or replace gaskets.
- Critical: Sanitizing concentration
No sanitizing solution made for proper sanitizing of food contact surfaces. Provide sanitizing solution . Worker made fresh sanitizing solution at 400ppm. Corrected.
- Wiping cloths clean, used properly, stored
Wet wiping cloth on front counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
Soiled gaskets on doors of walk in cooler and walk in freezer. Clean and sanitize non food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap for handwashing at either hand sink. No paper towels at front hand sink. Provide soap and paper towels for proper handwashing. Worker provided handsoap after purchasing at store. Corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled with dust. Provide a routine cleaning.
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4/1/2013 | Routine | 76 |
HACCP - Discussed storage of personal beverages. Sanitizer - quats
- Critical: Cross-contamination, equipment, personnel, storage
Personal beverage stored in ice utilized for public consumption. Foods shall be protected from contamination. Store personal beverages in separate location. Worker removed drink and discarded ice. Corrected.
- In-use food dispensing utensils properly stored.
Observed scoop in ice bin with handle in ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on both the 2 door True cooler and the single door prep table cooler. Repair or replace gaskets.
- Wiping cloths clean, used properly, stored
Observed wet towel on counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Clean and sanitize food contact surfaces.
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7/27/2012 | Routine | 91 |
HACCP - Proper handwashing procedures Sanitizer - quats
- Critical: Hands washed, good hygienic practices (observed).
Observed worker discarding beverage in handsink. Handsinks are for handwashing only. Worker cleaned and sanitized handsink. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on 2 door True prep table cooler. Repair or replace gaskets.
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3/9/2012 | Routine | 94 |
HACCP - Maintaining proper temperatures on potentially hazardous foods. Sanitizier - quats
- Original container, properly labeled, consumer advisory
Unlabeled container in walk in cooler with unidentifiable product (smoothie mix). Label all product for service that is not easily idendtified or not in its original labeled container.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gasket on right door of 2 door True prep table cooler torn. Repair or replace gasket.
- Non-food contact surfaces clean
Gasket on walk in cooler door heavily soiled. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Cases of single service items on floor: cups and to go containers.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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12/14/2011 | Routine | 96 |
- Critical: Facilities to maintain proper temperatures
Ambient temperature of prep table cooler (2 door True) maintaining at 40 degrees F. Unit placed back in service. Corrected.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Backflow prevention device in disrepair. Backflow prevention device on mopsink has been repaired. Corrected.
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5/13/2011 | 1st Recheck | |
HACCP- Temperature control of potentially hazardous foods
Sanitizer - quats
There will be a recheck fee assessed for all rechecks.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Sliced tomatoes 46 degrees F, sliced ham 52 degrees F, mayonaise 48 degrees F in prep table cooler.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Worker discarded food items. Corrected.
- Critical: Facilities to maintain proper temperatures
Sandwich prep table cooler ambient temperature 49 degrees F.
A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility. Unit taken out of service. Repair prep table cooler so that it maintains an ambient temperature of 41 degrees F or less. Recheck on or after 5/4/11
- Potentially hazardous foods properly thawed
Cases of steak for sandwiches sitting on the counter to thaw.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process. Worker placed food item in cooler to thaw. Corrected.
- Thermometers, gauges, test kits provided
No test strips on premises for checking sanitizer concentration.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Critical: Sanitizing concentration
No sanitizer solution made for sanitizing equipment. Provide sanitizing solution at proper concentration. Worker prepared sanitizer in a bucket at 200ppm. Corrected.
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Single service items properly stored, handled, dispensed
Single service boats and to go containers stored with food contact surface exposed. Stored single service articles inverted or covered to protect food contact surface. Worker inverted single service articles. Corrected.
Cases of single service articles stored on floor in storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Worker placed articles on shelves. Corrected.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Backflow prevention device at mop sink in disrepair.
Devices to protect against backflow and backsiphonage shall be installed at all fixtures and equipment where an air gap of at least twice the diameter of the water inlet is not provided between the water outlet from the fixture and the fixture~s flood-level rim. Repair or replace backflow prevention device. Recheck on or after 5/4/11.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood heavily soiled. Provide a routine cleaning.
- No Certified Manager Present
No certified food service manager present or on record. Provide a state certified food service manager within 90 days.
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4/20/2011 | Routine | 76 |
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