HACCP Reviewed boil order procedures.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Lid of toilet in employee restroom is in disrepair.
Repair or replace lid.
Toilet facilities, including vestibules, if present, shall be kept clean and in good repair and free of objectionable odors.
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9/21/2015 | Routine | 98 |
HACCP Review proper boil order procedures.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
No violation noted during this evaluation. | 5/1/2015 | Routine | 100 |
HACCP Discussed date-marking.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces clean
Bottom interior surfaces of True freezer are soiled.
Routinely clean and maintain all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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9/29/2014 | Routine | 99 |
See attached documents for originals and signatures.
HACCP Discussed handwashing procedures of staff.
Chlorine sanitizing bucket concentration: 200 ppm
Frozen foods are frozen.
- Critical: Hand washing sinks installed, located, accessible
Scraper found in the hand sink.
Wash, rinse, and sanitize hand sink. Corrected: Scraper was removed by manager.
Hand sinks shall be used for handwashing only.
Hand sinks shall be free from any obstruction and easily accessible by all employees to ensure proper handwashing procedures by staff.
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5/28/2014 | Routine | 96 |
The establishment known as Baskin Robbins Ice Cream located @ 4125 N Sheridan Rd Peoria, IL has approval to operate under new ownership according Peoria County Food Safety Code, Chapter 10. MS
- Plumbing installed and maintained
Leak on three compartment sink behind ice cream display cases.
Repair leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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4/25/2014 | Final | |
HACCP: Discussed proper PPM concentration of chlorine sanitizer. Ensure that test strips indications a concentration between 100-200 ppm.
Chlorine sanitizing three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Pan of ice cream stored on the floor of front walk-in freezer.
Store containers of food a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Non-food contact surfaces clean
Interior bottom surface of tall True freezer is soiled with food debris.
Wash and clean bottom surface of refrigerator.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Rooms and equipment - vented as required
Excessive condensation build up in front walk-in freezer.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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4/7/2014 | Routine | 96 |
|HACCP: Chlorine sanitizer in buckets must have a strength of at least 100 ppm to 200ppm to be effective.
- Food protection during storage, prepartion, display, service, transportation
Soft pack containers of ice cream packed in flats are sitting directly on the floor of the walk in by the back door.
Several of the ice cream round containers have condensate dripping and freezing on the lids.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or < transported. Move the ice cream rounds to an area where there is no dripping.
- Food contact surfaces of equipment and utensils clean
•Seals on the underside of the portable ice cream cooler soiled.
Large amount of condensate and build up in the front walk in cooler.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of deposits and other accumulated soil. Eliminate the condensate build up to help protect the foods inside.
- Non-food contact surfaces clean
Shelving on the single cabinet at end of retail freezer soiled.
Shelving inside the cabinet in the corner at entryway dusty.
Some rims around the pump topping dispensers at back bar soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Floors in back around water heater missing tiles.
Floors in front have heavy build up in the areas that are hard to reach such as between equipment, around legs and along piping.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling has damage that is peeling and has fallen above the drink boxes in the back.
Wall next to water heater is damaged.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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9/23/2013 | Routine | 93 |
| HACCP: Hands must be washed after taking money and credit cards before resuming the preparation of foods.
- Food protection during storage, prepartion, display, service, transportation
Boxes of ice cream mix on the floor in the rear freezer.
Round cartons of ice cream on floor in the walk in freezer in front.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Critical: Sanitizing concentration
Chlorine sanitizer in buckets and sinks not at detectable level for proper sanitizing. Tested 0 on chlorine test strips.
Equipment too large to be sanitized by immersion and all surfaces shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
*bucket remade using the new powder provided - strength was at 200 ppm. the maximum allowed.
- Non-food contact surfaces clean
Walls and racks in the ice cream freezer in front area soiled with spillage and have a large amount of condensate inside.
|Underside of the Master Built cooler lid soiled in the front around the seal.
Top underside of the 31Below mixer soiled above and in front of shaft.
Some of the lowest cabinets - more in the waffle make area and next to the topping cooler by the metal pole - are soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Floor in back missing tiles around water heater.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls and ceiling in back room are in disrepair - loose hanging material and cracking areas on both.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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4/2/2013 | Routine | 91 |
HACCP: Protect single service items from contamination from spills, leaks etc.
- Food protection during storage, prepartion, display, service, transportation
Plastic wrapped cases of soft pack ice cream sitting directly on floor of freezer by back door.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- In-use food dispensing utensils properly stored.
Ice scoop in machine in back was partially buried under the 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 clean
1) Some interior cabinets holding decorating supplies soiled.
2) Metal to go lid holder closest to the cones soiled inside bottom.
3)Underneath the vanilla and chocolate containers in topping dispenser unit soiled.
4) Ice cream spilled on walls immediately to left inside walk in holding large ice creams.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
1) Floors along edges of equipment and along/behind floor piping in front soiled with food debris.
2) Floor around water heater missing tiles.
3) Floor to back entry damaged.
Floors, floor coverings, mats, and duckboard shall be maintained clean and i good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Wall by water heater damaged.
2) Ceiling in storage area damaged and has loose hanging material.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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8/16/2012 | Routine | 94 |
HACCP: Washing hands is required after each and every time money is handled or any other activity is done that could contaminate hands.
- Food protection during storage, prepartion, display, service, transportation
Soft packs of ice cream sitting directly on the floors of both freezers, although there were many open racks for storage.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Non-food contact surfaces clean
1) Cabinets interiors in the decorating area have dried frosting and icing debris on shelves - especially the shelving where the clear top boxes are stored.
2) The gasket seals on both cooler doors under the 3 bay sink are soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
1) Floor in first walk in by customer service area is soiled with black built up.
2) Baseboard around water heater is damaged.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling in large corner area of stock room is damaged.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Broken side shield on the left side light in the last door of the retail cooler.
The broken plastic and exposed bulb present a physical contamination hazard.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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2/3/2012 | Routine | 94 |
HACCP: Protect foods from physical contamination - ensure equipment is in good repair and damage free.
- Food protection during storage, prepartion, display, service, transportation
1) Soft packs of ice cream sitting directly on floor in both walk in units in back.
2) Some ice cream containers had condensate that had dripped down and solidified on the sides.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Storage/handling of clean equipment, utensils
Utensils in clear bin under the cabinet behind the retail freezer were stored improperly.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Single service items properly stored, handled, dispensed
Napkins and other single serve items in boxes on floor in back room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No trash can immediately available at handsink in front or around the corner fro paper towel disposal.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Ceiling in back above storage rack is excessively damaged wit peeling, cracked surfaces.
2) Wall by water heater is damaged.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
The light shields over the bulbs in the retail coolers are cracked and busted.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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11/7/2011 | Routine | 92 |
- Critical: Cross-connections, back-siphonage, back-flow prevented
Chemical dispensing unit that is fitted with backflow and has attached hose has been provided at mop sink. Y fitting still exists on main faucet which has no hose bibb (a type of screw on back flow device), therefore black hose that was previously attached to this fixture must remain unattached unless hose bibb is installed.
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3/31/2011 | 1st Recheck | |
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