Power Outage, see attached.
No violation noted during this evaluation. | 12/29/2015 | Unknown | |
HACCP = discussed labeling vegetable beef soup for retail sale: Foods that are prepackaged in advance of retail sale shall bear the following: info in English on its label: the common and/or usual name of the product
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) A hole is present in the hand sink in the kitchen. 2) Duct tape is present on the drain board on the soiled end of the three-compartment sink.
Maintain all non-food contact surfaces smooth and easily cleanable.
- Storage/handling of clean equipment, utensils
Serving utensils are being stored outside of the food product between uses.
Whenever practical, store the food-contact surface of the utensil in the food product to prevent contamination.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels are missing from the hand sink at the bar.
Maintain paper towels at all hand sinks at all times.
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles in the vent hood in the kitchen are soiled.
Maintain all ceilings and attached equipment clean.
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11/3/2015 | Routine | 95 |
HACCP = cleaning schedules
chlorine bleach sanitizer is used at this establishment
All frozen food is frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The corner of the soiled end of the three-compartment sink has tape on it. 2) A hole is present in the hand sink in the kitchen. Maintain all non-food contact surfaces smooth, easily cleanable and in good repair.
- Floors properly constructed, clean, drained
The floor surface below the cooking equipment in the kitchen is soiled. Maintain all floors clean. Clean this area.
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7/13/2015 | Routine | 98 |
HACCP = date marking
cl- bleach sanitizer at bar three-compartment = 100ppm
All frozen food is frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
A small container of Sloppy Joes in the walk-in cooler is labeled 02-08-15 (total of 11 days). Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded. The contents in the container have been discarded.
- Food protection during storage, prepartion, display, service, transportation
A case of raw chicken is being stored on the floor in the walk-in cooler. Protect food items at all times. Elevate the case to at least 6" up and off the floor surface.
- Food contact surfaces designed, constructed, maintained, installed, located.
A large amount of ice is built-up in the Amana freezer. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Defrost the cooler so the ice is removed.
- Non-food contact surfaces clean
The box fan located next to the roaster pans in the dining area is soiled. Maintain all non-food contact surfaces clean. Clean the fan.
- Floors properly constructed, clean, drained
The floor under cooking equipment in the kitchen, is soiled. Maintain all floor surfaces clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The vent covers on the ceilings in the women's and men's restrooms are soiled. 2) The vent hood in the kitchen is heavily soiled. Maintain all ceilings and attached equipment clean. Clean the vent covers on the ceilings in the restrooms and the vent hood is scheduled to be cleaned on 2/22/15.
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2/18/2015 | Routine | 88 |
HACCP: Provided date marking haccp sheet Sanitizer used is Chlorine.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: Interior of the microwave and bottom interior of the prep cooler.
Clean and sanitize all food contact surfaces.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: side of the deep freezer, shelf of the brown cabinet, side of the fryer and door track of the beer cooler.
Clean and maintain clean 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) There were no paper towels at the bar hand sink. This was corrected. 2) Springs to the bathroom doors are either broke or not existing.
Provided bathroom doors to be shelf closing.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
The floor under cooking equipment is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The hood and hood baffles are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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12/1/2014 | Routine | 93 |
HACCP: Discussed proper date marking. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Note: There was a receipt provided from AB Hunter plumbing that showed that the item was connected yesterday, however, there are still plumbing issues and the plumber was called to repair the items that were clearly not repaired .
- Original container, properly labeled, consumer advisory
There was fried chicken that was cooling in the walk in cooler that did not have the time the foods were begun cooling.
Corrected
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Bologna and hot dogs in the Hotpoint and walk in coolers are not labeled with the date they are opened.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cardboard boxes are being reused for the storage of equipment and utensils in the kitchen.
Remove all cardboard boxes that are not the original boxes that had the foods.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The interior of the Crosley freezer is soiled. The interior of the Hotpoint cooler are soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Plumbing installed and maintained
The plumbing in the restroom is slow to drain. There is a leak from the men's urinal.
Repair all plumbing and fixtures.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floors at the bar area under and behind equipment are heavily soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in cooler are heavily soiled.
Clean all walls and attached routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/7/2014 | Routine | 88 |
HACCP: Discussed routine pest control operations.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cardboard boxes are being used for the storage of spices and equipment.
Remove all cardboard boxes and replace with plastic or metal or other smooth, easily cleanable containers that can be sanitized routinely.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Interior of Amana cooler, 2) interior of Crosley freezer, 3) interior of hot point cooler, 4) lower portion of Duke hot holding table, 5) exterior and spice storage area.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Plumbing installed and maintained
There is a leak from the faucet of the mop sink.
Repair all faucets in establishment.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floors around the sump pump are soiled. The floors in the walk in cooler are soiled. The floors under the fryers are soiled. The floor drains in the restroom are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in cooler are soiled. The walls in the walk in cooler are soiled. The walls by the sump pump are soiled.
Clean all walls routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/8/2014 | Routine | 94 |
HACCP: Proper hand washing after smoking or eating and returning to food handling or serving drinks.
Cl- Sanitizing None made at time of inspection
Great job! Great improvement! Keep up the good habits!
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Cabinet door under microwave is falling off. 2) Hand sink has small hole. Fix or replace cabinet door. Fix or replace hand sink.
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.
- Plumbing installed and maintained
3• Compartment sink fixture is leaking. Fix and eliminate leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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11/12/2013 | Routine | 98 |
A call was taken at the office regarding a concern of a customer having a dog in the establishment. Inspected the establishment and there were no animals present at time of inspection. Spoke to employee who stated no dogs had been in establishment. Reminded employee that per the Peoria County Code, Chapter 10, Food Safety, no animals are permitted in food establishments. The only exception would be a service animal protected under the American Disabilities Act (ADA) that does not create a nuisance or present an imminent health hazard.
No violation noted during this evaluation. | 6/10/2013 | Complaint Investigation | |
HACCP: Proper date marking and number of days able to hold potentially hazardous foods.
Cl- Sanitizing None made at time of inspection
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Container of pasta salad in walk in cooler and opened milk, cheese, and bologna in Hotpoint refrigerator were not dated. Date all potentially hazardous foods when opened or prepared.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrected by education.
- Critical: Cross-contamination, equipment, personnel, storage
Raw eggs were stored on shelf above various ready to eat foods such as taco meat, lettuce, and tomatoes. Store all raw products, including eggs away and/or below ready to eat foods.
Food that is not subject to further washing or cooking before being served shall be stored in a way that protects it against cross-contamination from food that requires washing or cooking. Corrected, employee moved eggs to bottom shelf.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Exterior of kitchen microwave is damaged. Replace, repair or remove if no longer used. Provide smooth, surfaces that can easily be cleaned.
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.
- Thermometers, gauges, test kits provided
Freezers in back storage room were missing thermometers.
A numerically scaled indicating thermometer accurate to +/- 3 degrees F. shall be provided for convenient use at the sink and be used for frequent checks of water temperature
- Food contact surfaces of equipment and utensils clean
Interior of kitchen microwave is soiled. Clean as often as needed to maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non-food contact surfaces are excessively soiled:
a) Hotpoint refrigerator doors b) Cabinet under microwave in kitchen c) Bottom shelf of kitchen prep table d) Interior of Crosley freezer in back room
Maintain all non-food contact surfaces clean and with smooth surfaces.
- Floors properly constructed, clean, drained
a) Floors throughout kitchen are heavily soiled especially underneath equipment and in hard to reach areas.
b) Floors throughout kitchen are damaged and chipped.
Maintain all floors clean and properly constructed.
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5/15/2013 | Routine | 85 |
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