HACCP: Discussed proper storage of all foods. Additional storage is necessary for the establishment.
Frozen foods are frozen.
Quats is the sanitizer used in the facility.
According to the managers, the facility will be undergoing a change in ownership this week. The current organization, Compass Group North America is the current license holder. If this is changing, then all of the food establishments MUST provide a change of ownership application with the appropriate fees. Also, should any upgrades be required, a plan review fee must be done. Chapter 10 of the Peoria County Code, Food Safety, states that licenses are not transferable. Any person who operates a food establishment prior to the issuance of a license from the Health Department, whether it is a new facility or change of ownership, will be assessed a penalty fee. The Health Authority shall conduct a plan review whenever food establishments make changes in the existing menu requiring a change in equipment or operation of an existing food establishment.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food were being stored on the floor of the walk in cooler in the locker room area.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks in the following areas are rusted or in disrepair: 1) Bangor Freezer, 2) US Cooler, 3) baking racks throughout the kitchen, 4) middle cooler across from office.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1)The sinks in the employee restrooms are not sealed to the wall. 2) The racks in the following areas are rusted or in disrepair: A) Dry storage room by lockers,
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.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) meat slicer by the baking area, 2) interior of cappuccino machines, 3) interior of true freezer by baking area, 4) seals of Pepsi retail cooler.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces were soiled:1) moveable carts, 2) exterior of lemonade area, 3) shelving under soda fountain in buffet area, 4) counter tops under soda machines, 5) area under the coolers at the food service pizza and sandwich making line.
Clean and sanitize routinely.
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.
- Storage/handling of clean equipment, utensils
Cups in the student area (cereal/buffet) were still wet and stacked.
All equipment, tableware and utensils shall be air-dried.
- Single service items properly stored, handled, dispensed
Single service articles (cups, pans, bins) were stored on the floor in the locker storage room and outside the office 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
The hand wash sink in the middle "emergency" area is soiled. The sink in the women's restroom was soiled.
Clean all sinks routinely.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floor sinks in the food service/preparation area are soiled. The floor by the Pepsi fountain are soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Coving is missing along the walls around the walk in coolers and the baking area. 2) Walls are peeling by the Bangor cooler and the dish washing areas.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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.
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4/24/2012 | Routine | 86 |
There is a three compartment sink which utilizes Quat sanitizer. The dish machine is a high temp dish machine with a booster. The machine is checked with a temperature strip daily and logged into the daily binder.
HACCP: Discussed utilizing proper labeling of foods that are on the buffet lines for breakfast. Those foods which are held and can not be held at or above 135F shall have the time on them to show when they were placed at the line and discarded after four hours. If the containers are not labeled with correct date/time, then the foods will be discarded.
Frozen foods are frozen.
Excellent job on labeling foods with the dates and times.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Shelving in the walk in freezer is rusted. 2) Shelving in the walk in coolers storing the cooling foods is rusted.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The plastic black portion of the #10 can opener at the bakery area is in disrepair. 2) The hand wash sinks are pulling away from the wall. 3) Cardboard boxes were being used as storage for items that are not originally from that distributor in the "locker area".
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. Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Wiping cloths clean, used properly, stored
There were various wet wiping cloths hanging on trash cans. Also, there were various areas where dish towels were on racks, shelving or other miscellaneous locations.
Corrected.
Cloths used for wiping food spills on tableware, such as plates or bowls being served to the consumer, shall be clean, dry. 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
The following food contact surfaces are soiled: 1) Under side of Soda dispenser, 2) Interior of Pepsi Cooler at bakery area, 3) Shelving in large walk in cooler of locker room, 4) Griddle/cooking area.
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 soiled: 1) Spice rack across the stove, 2) Handles of hot holding units (Tue and Victory) and of coolers throughout the facility, 3) #10 can storage shelf, 4) exterior of large mixers, 5) Shelving in drink storage cooler.
Clean and sanitize routinely.
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.
- Lighting provided as required. Fixtures shielded
The light bulb in the walk in freezer is not working.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
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1/24/2012 | Routine | 92 |
HACCP: Discussed proper use and instruction of gloves in the facility. Ensure that all workers are properly instructed as to proper use.
Frozen foods are frozen
The dish wash machine is a high temp machine. Quats is the sanitizer used in the facility.
Also discussed possibly obtaining new meat slicers as the older ones may potentially contaminate foods with the seals that may grow bacteria.
- Original container, properly labeled, consumer advisory
Yeast mixture is being stored in the walk in cooler with no label on the box, the box being used states that pepperoni is in the box and the small packages are not labeled (as the large box does not have the proper label).
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.
- Thermometers provided and conspicuously placed
There were no thermometers present in the Flav-R-Savor, or the pizza holder.
Provide a thermometer to all hot holding units.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The shelving in the dry storage room is rusted and chipping. 2) The shelving storing spices at the main cooking area are rusted. 3) The hand wash sink at the MSDS station area is pulling away from the wall. 4) The milk dispenser is in disrepair.
1, 2, 4) Repair, resurface or replace the shelving to ensure it is smooth, easily cleanable and non-absorbent. 3) Seal the hand sink to the wall to prevent insects from being attracted to the wet/splash areas. 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.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Wiping cloths clean, used properly, stored
Wet wiping cloths are being stored on cleaned/sanitized dishes.
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
The following food contact surfaces are soiled: 1) The interior of the Delfield pizza cooler, 2) the true cooler at the sandwich making area, 3) the exterior of the flour containers at the pizza and baked good area, 4) The milk dispenser.
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.
- Non-food contact surfaces clean
The following food contact surfaces are soiled: 1) The spice shelving area, 2) The seals of the pizza prep cooler, 3) shelving under the coffee area in the smaller dining area.
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
The hand wash sink by the MSDS area is heavily soiled and there was no small waste receptacle present.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean. Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities where disposable towels are used.
- Lighting provided as required. Fixtures shielded
There was no light shield in the Bangor Cooler.
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.
This was corrected, a light shield was provided during the inspection.
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8/30/2011 | Routine | 90 |
HACCP: Discussed frequent review and checking of the sanitizer concentrations in the buckets at the various prep areas and stations.
Quats is the sanitizer used in the facility.
Frozen foods are frozen.
The pest control operator for the facility is American Pest Control.
- Thermometers provided and conspicuously placed
There were several hot holding units that did not have a thermometer in them. Also, the milk dispensing cooler does not have a thermometer.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
There were employees walking around with gloves on, not taking them off between use.
Corrected by education.
Gloves used to handle ready-to-eat food, shall be single-use gloves (used for only one task). Employees shall maintain a high degree of personal cleanliness and conform to good hygienic practices during all working periods in the food service establishment.
- Thermometers, gauges, test kits provided
The thermometer/gauge of the dish wash machine is not reading the temperature properly. The temperature gauge is not functioning correctly.
Machine or water line mounted numerically scaled indicating thermometers accurate to +/- 3 degrees F. shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) The Pepsi and outtakes cooler in the pizza/after 11am area, 2) The shelving in the walk in cooler, 3) The shelving in the walk in freezer.
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 shall be cleaned at least once a day.
- Non-food contact surfaces clean
The following non food contact surfaces were soiled: 1)The large fan in the kitchen, 2) the shelving in the spice storage area, 3) the flour/sugar bins, 4) the handles of the various prep coolers in the pizza area and the salad area and by the stove area.
Clean and sanitize all non food contact surfaces routinely and maintain clean.
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.
- Storage/handling of clean equipment, utensils
Pots/storage bins are being stacked and not allowed to air dry in the pot washing area.
All equipment, tableware and utensils shall be air-dried.
- Floors properly constructed, clean, drained
The floors in the walk in cooler and the walk in freezer are soiled.
Clean all floors routinely and maintain 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 cleaned routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling fans and vents in the dining area and the food service areas are soiled.
Clean all walls, ceilings and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/30/2011 | Routine | 87 |
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