Frozen foods frozen
HACCP: Discussed chemicals and sanitizer. Gave manager a HACCP handout on toxic items.
- Original container, properly labeled, consumer advisory
Observed no bulk milk or individual milk containers for cereal and drinking purposes.
Milk and milk products used for drinking purposes shall be provided to the consumer in an unopened, commercially filled package not exceeding one pint in capacity, or drawn from a commercially filled container stored in a mechanically refrigerated bulk milk dispenser.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found missing panel on the utensil drawer in kitchen.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Found two compartment sink in kitchen. No third compartment for sanitizing available.
A sink with no fewer than three compartments shall be provided and used for manual washing, rinsing and sanitizing of utensils and equipment.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found no paper towels at the handwashing station located in the hallway to kitchen area.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Critical: Toxic items properly stored
Found can of lysol stored intermingled with dishes stored in cabinent located above prep area in kitchen.
Toxic items should not be stored above or intermingled nor above food or food contact surfaces.
Corrected by educating manager on correct storage practices and moving toxic items to proper shelf.
- Critical: Toxic items labeled and used properly
Found bottle of pink liquids used for cleaning purposes with no labeling.
Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law.
Corrected by labeling the container.
|
11/13/2015 | Routine | 89 |
HACCP: Provided hand washing haccp and glove use.
Sanitizer used is chlorine. Reviewed test part per million.
Complaint was received on 3/27/15. Complaint was in regards to food being left out and out of temperature, employees handling foods without gloves and the trash is located next to the coffee.
During this routine inspection it was observed employee wearing gloves, temperatures were at the appropriate level, there was a small waste can next to the coffee but it was in a clean and neat condition, recommend providing a waste can with a lid.
- Food protection during storage, prepartion, display, service, transportation
The shelving in the dry storage area is not six inches off the floor, thus food and food items are not six inches off the floor.
Raise the shelving that they are six inches off the floor. This will also allow for cleaning under the shelves.
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
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
There is only a 2-compartment sink in the kitchen. Provide a 3-compartment sink.
A sink with no fewer than three compartments shall be provided and used for manual washing, rinsing and sanitizing of utensils and equipment.
- Wiping cloths clean, used properly, stored
A wet cloth was found on the counter top in the kitchen area.
Discussed with the person preparing the food about how to store wiping cloths.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There were no paper towels near the hand sink in the hall next to the kitchen.
Provide paper towels at all hand sinks.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
The floor between the white coolers in the side room is soiled. The floor between the mini fridge and the cabinets in the kitchen area is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall paper is peeling behind the drying area.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
|
3/31/2015 | Routine | 91 |
HACCP = date marking & toxic labeling - HACCP hand outs were given during this inspection.
cl- bleach sanitizer in spray bottle = 200ppm
All frozen food was frozen.
An employee inquired about getting her Food Service Sanitation Manager Certification again. Information for all local classes offered is available on the Illinois Dept. of Public Health website, under Food, Drugs and Dairies. Several courses are available in the area.
As of January 1, 2016, this establishment is required to have any food handlers certified through a 2-hour online Food Handler Training Course. This does not include anyone who currently has their Food Service Sanitation Manager Certification. All 2-hour courses available are listed on the Illinois Dept of Public Health website also under Food, Drugs and Dairies 'Food Handler Training". Once each food handler has this course certification, please have those available for any inspections beginning in 2016.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The shelves in the dry storage room are worn. 2) A large amount of ice is built-up in the white deep freeze in the storage room. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Resurface/replace the shelf and defrost the freezer.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket on the Haier cooler in the service area is torn. Maintain all non-food contact surfaces in good repair. Replace the gasket.
- Single service items properly stored, handled, dispensed
A case of napkins are being stored on the floor of the dry storage room. Elevate all single-service items up and off the floor for protection. Elevate the case.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
A self-closing device is not present on the employee restroom door. Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors. Provide a self-closing device on this door.
- Critical: Toxic items labeled and used properly
Several spray bottle of toxic cleaners are not labeled with their contents. Containers of poisonous or toxic materials necessary for the operation and maintenance of the establishment shall be prominently and distinctly labeled in accordance with law. Label all spray bottles with their contents so they can be used properly.
|
12/10/2014 | Routine | 89 |
HACCP: Discussed sanitizer concentrations for Quats. Follow the lable.
Sanitizer used is Quats..
All frozen food was frozen.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
There is only a 2-compartment sink in the kitchen. Provide a 3-compartment sink.
A sink with no fewer than three compartments shall be provided and used for manual washing, rinsing and sanitizing of utensils and equipment.
- Critical: Sanitizing concentration
No Sanitizer prepared. Corrected by having the worker prepare the sanitizer.
The final step in warewashing is sanitizing. Always wash, rinse and sanitize dishes.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
- Food contact surfaces of equipment and utensils clean
Bottom interior of both white refrigerators are soiled.
Clean and sanitize all food contact surfaces. Maintain them to be clean.
- Non-food contact surfaces clean
The interior of the cabinet which is under the waffle maker.
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.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster outside was open.
Keep dumpster lids closed when not in use.
Corrected by having an employee close the dumpster lids.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled.
Waste containers stored outside the establishment such as dumpster, compactor and compactor systems shall be kept covered when not in actual use.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall paper next to the sink in the kitchen is peeling. 2) The base boards of the walls in the dry storage area is in disrepair.
Concrete or pumice blocks used for interior wall construction in walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be finished and sealed to provide an easily cleanable surface.
- No Certified Manager Present
Unable to provide a copy of the food service sanitation manager certificate.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
|
4/15/2014 | Routine | 88 |
HA.CCP - Cleaning and sanitizing of food and non food contact surfaces. Sanitize chlorine
- Food protection during storage, prepartion, display, service, transportation
Cases of coffee stored on floor in dry goods storage area.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Food contact surfaces of equipment and utensils clean
Interior surfaces of freezer/refrigerator units soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Exterior top surface of mechanical refrigeration units soiled with dust and debris. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Single service cups and napkins stored on floor in dry goods storage area.
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 papertowels at handsink in dishwash area.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Heavily soiled flooring in dry goods storage area. Provide a routine cleaning.
|
9/27/2013 | Routine | 91 |
HACCP - Discussed proper sanitizer solution concentrations with worker.
Sanitizer- 3 bay sink - Quats
- spray bottle - chlorine
- Critical: Sanitizing concentration
No sanitizer solution prepared. Maintain sanitizer solution concentration at 50-100ppm. Worker prepared sanitizer solution at 100ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Interior shelving in GE refrigerator soiled. interior surfaces of microwaves soiled. Interior of cookie oven soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of both refrigerators. Exterior of both refrigerators (top, sides) soiled. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Peeling paint on ceiling in warewashing area.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Missing coving in dry storage area. Replace coving.
|
5/8/2013 | Routine | 92 |
HACCP - Sanitzing solution concentration Sanitizer - chlorine
- Food protection during storage, prepartion, display, service, transportation
Case of sausage gravy stored on floor in dry storage area.
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
No sanitizer on premises. Provide sanitizer solution at 50ppm for warewashing. Corrected. Worker provided sanitizer at 50ppm.
- Food contact surfaces of equipment and utensils clean
Soiled condiment bins. Soiled bottom shelf in freezer. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Heavily soiled gaskets on both mechanical refrigeration units. Soiled dry goods shelving. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Cases of single service cups and single service plates stored on floor in dry storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall in dry goods area in disrepair. Repair or replace wall.
|
7/24/2012 | Routine | 89 |
.HACCP - Labeling of potentially hazardous foods Sanitizer - chlorine
- Critical: Wholesome, sound condition
Several spoiled oranges in a box stored in dry storage area.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption. Discard all spoiled fruit. Worker discarded spoiled fruit. Corrected.
- Critical: Hot food at proper temperatures
Eggs in hot hold self serve unit 91 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 eggs. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Cases of coffee & cereal stored on floor of dry storage area.
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
Dry storage shelving soiled, gaskets on GE & Admiral refrigeration units soiled. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Single service cups and plates stored on floor in dry storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Areas containing trash receptacles in food self service area soiled. Provide a routine cleaning.
- No Certified Manager Present
No state certified food service manager present.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
|
2/3/2012 | Routine | 84 |
HACCP - Storage of toxic solutions
Note: Reminded management that as a risk II facility, potentially hazardous food items not utilized may not be stored and reheated.
Sanitizer - quats
- Original container, properly labeled, consumer advisory
Unlabeled food items stored in refrigerator not in original container.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
|
10/17/2011 | Routine | 99 |
HACCP: Proper handwashing Sanitizer - quats
- Food protection during storage, prepartion, display, service, transportation
Cases of coffee, orange juice, and apples stored on floor in storage area.
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 contact surfaces of equipment and utensils clean
Interior shelving of Admiral upright refrigerator soiled, condiment bins soiled with debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Heavily soiled gaskets on both upright refrigeration units in storage area. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Cases of single service cups stored on floor in storage area.
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 papertowels available in restroom.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- No Certified Manager Present
No certified personel on site.
As a Category II facility, you are required to have a state certified food service manager.
|
4/6/2011 | Routine | 92 |
Restaurant representatives - add corrected or new information about Baymont Inn And Suites, 2002 W. War Memorial Dr., Peoria, IL »