HACCP: Date Marking Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- Critical: Foods properly cooled
The following items were properly date marked but have been held past the allowable seven days for ready-to-eat, potentially hazardous foods: taco meat (discard 10/22) and nacho cheese sauce (discard 10/22). Corrected: items discarded.
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.
- Storage/handling of clean equipment, utensils
Clean plates stored on serving line with food contact surface facing up and uncovered. Invert plates or provide covering to prevent dust or other contaminants from settling on the food contact surface. Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
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10/26/2015 | Routine | 94 |
HACCP: Date Marking. Day of preparation or opening of packages shall be considered Day 1.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
- Food contact surfaces of equipment and utensils clean
1) Interior of GE microwave in kitchen is soiled. 2) Interior of white freezer next to prep table in the kitchen is soiled. 3) Bottom shelves of True cooler in side storage room are soiled. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Critical: Hand washing sinks installed, located, accessible
Observed ice dumped into hand washing sink in kitchen. Hand washing sink should be used for hand washing ONLY. Do not use this sink for a dump sink. Corrected by education.
Lavatories shall be accessible to employees at all times.
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7/17/2015 | Routine | 94 |
HACCP: Date Marking HACCP Sheet Provided.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
Note: All staff present during inspection have certificates for Food Handler Training.
- Food contact surfaces designed, constructed, maintained, installed, located.
Drawer interior holding kitchen utensils is worn and rusting. Provide new lining that is smooth, nonabosrbent, and easily cleanable.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: interior of microwave in kitchen, interior shelves of freezer across from fryer. Clean and sanitize food contact surfaces as often as necessary to maintain clean.
- Storage/handling of clean equipment, utensils
Clean plates stored on serving line with food contact surface facing up and uncovered. Invert plates or provide covering to prevent dust or other contaminants from settling on the food contact surface. Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
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1/29/2015 | Routine | 95 |
HACCP = equipment storage & date marking
cl- bleach sanitizer in bucket @ bar = 200ppm
cl- bleach sanitizer in three-compartment sink = 100ppm
Any food and/or drink handlers (including wait staff), who do not currently have their food service sanitation certificate are required to take a 2 hour online training course by January 1, 2016. All courses offered are listed on our website, www.pcchd.org, on the right side of the page under "Recently Updated Pages" click on "Food Protection Program". This will lead you to all courses and any information needed. Once each employee has their training completed, print out a certificate(if available), for any future inspections starting in 2016.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The racks inside the True cooler in the kitchen are worn on the ends. 2) A large amount of ice is built-up in the white freezer located across from the fryers in the kitchen. 3) The racks inside the bar coolers are worn. All food-contact surfaces shall be smooth, easily cleanable and in good repair. Replace/resurface these racks so they meet these requirements.
- Food contact surfaces of equipment and utensils clean
1) The racks inside the True cooler in the kitchen are soiled with food debris. 2) The ends of the soda guns at the bar are soiled. Maintain all food-contact surfaces clean. Clean/sanitizer these areas.
- Floors properly constructed, clean, drained
1) The floor in the back room off of the kitchen is worn. 2) The floor in the basement, where equipment is being stored, is worn and tiles missing. All floors for equipment storage shall be smooth, easily cleanable and in good repair. Repair/resurface the floor so it meets these requirements.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers on the ceiling of the True cooler in the kitchen are soiled. Maintain all ceilings and attached equipment clean. The fan covers have been cleaned.
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10/22/2014 | Routine | 94 |
HACCP: Provided date marking haccp sheet Sanitizer used is Chlorine All frozen food was frozen.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: The back guard of the meat slicer and the racks of the true refrigerator.
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: The shelf under the ovens and the drawer where the utensils are stored.
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.
- Floors properly constructed, clean, drained
The floor under the fryers are soiled.
Clean and maintain clean the floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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7/29/2014 | Routine | 96 |
HACCP: Discussed proper storage of foods in the prep cooler. Provided general storage of food haccp.
Sanitizer Chlorine
- Critical: Sanitizing concentration
0ppm sanitizer detected at the bar sink and wiping cloth bucket.
Corrected a new sanitize solution was made with the correct concentration.
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.
Equipment too large to be sanitized by immersion but in which steam cannot be confined 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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: The gun holsters and soda guns at the bar and he bottom of the prep cooler on the cook line.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
The side of the grill next to the fryer is soiled.
Clean and maintain clean all non-food contact surface.
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
The floor under equipment in the kitchen soiled.
Routine clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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2/27/2014 | Routine | 92 |
HACCP - Storage of toxic items Sanitizer - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on prep table cooler. Repair or replace gaskets.
- Critical: Sanitizing concentration
No sanitizer detected in solution in 3 bay sink at bar nor in kitchen. Maintain sanitizer solution concentration at 50-100ppm. Workers made fresh sanitizer at 100ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: interior of microwave oven, interior of conventional oven, all four drink dispenser holders at bar, interior of drink dispensers. Clean and sanitize foor contact surfaces.
- Non-food contact surfaces clean
The following non food contact surfaces were soiled: interior of utensil drawer, outer surfaces of oven, upright freeaer, gaskets on door of upright freeaer on line. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Plates on service line uncovered.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Rooms clean, lockers provided and used, clean
Employee personal items stored in kitchen on top of upright freezer.
Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other belongings.
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11/26/2013 | Routine | 90 |
HACCP - Discussed cleaning and sanitizing of food contact surfaces, especially interior surfaces of equipment.
Sanitizer - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of food preparation cooler. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: interior of oven, interior of overn heavlily soiled, interior bottom of upright freezer, shelving in Everest cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving storing clean dishes above 3 bay sink soiled. Interior of utensil drawer soiled. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Dishes stored with food contact surface unprotected. Store dishes inverted or provide cover for food contact surfaces.
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7/16/2013 | Routine | 95 |
HACCP - Discussed proper concentration of sanitizing solutions Sanitizer - Chlorine
- Food contact surfaces designed, constructed, maintained, installed, located.
Peeling paint in microwave oven. Resurface interior or replace.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Food contact surfaces of equipment and utensils clean
Interior of Frigidaire freezer heavily soiled. Cut board on food prep cooler soiled and discolored. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of prep table cooler. Shelving storing clean dishes above 3 bay sink soiled. Clean and sanitize non food contact surfaces.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
No lids on trash cans in restrooms. Provide lids for trash cans.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled. Provide a routine cleaning.
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3/12/2013 | Routine | 92 |
HACCP - Cleaning and sanitizing of food contact surfaces. Sanitizer - chlorine
- Food contact surfaces designed, constructed, maintained, installed, located.
Peeling paint on interior of microwave oven. Resurface or replace microwave interior surface.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of Frigidaire freezer. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Soiled bottom interior shelving in Frigidaire freezer. Oven interior heavily soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Heavily soiled gaskets on doors of prep table cooler. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Utensils stored in soiled drawer.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
Dishes stored on shelf above prep table uncovered. Invert dishes or cover to protect food contact surface.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
No lids on trash receptacles in mens and ladies restroom. Provide lids for trash receptacles.
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11/26/2012 | Routine | 91 |
Restaurant representatives - add corrected or new information about Bogie S Bar & Grill, 3000 N. Sterling Av., Peoria, IL »