HACCP: Handwashing
Quats is the sanitizer used in the three compartment sink
Frozen foods were stored frozen
Note: Handwashing sink faucets and handles have been replaced. Knobs turn easily and water pressure is greatly improved.
- Food contact surfaces of equipment and utensils clean
Interior white diverter of ice machine in kitchen is soiled. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in walk in cooler are soiled. Clean fan guards routinely.
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11/9/2015 | Routine | 97 |
HACCP: Handwashing
Quats is the sanitizer used in the three compartment sink in the kitchen. Chlorine is used in the three compartment sink at the bar.
Frozen foods were stored frozen.
- Single service items properly stored, handled, dispensed
Stack of single-service "boats" stored with food contact surface facing up on shelf next to grill. Store inverted.
- Plumbing installed and maintained
Both hand sinks in the kitchen are slow to get full water pressure. Handles on faucets turn backwards and are not convenient for hand washing. Repair handles to turn correctly and provide a quick stream of full pressure hot and cold water.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents throughout kitchen were soiled. 2) Fan guards in walk in cooler soiled. 3) Vents in restrooms soiled. Clean vents on ceiling and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/17/2015 | Routine | 97 |
HACCP: Hand washing. Ensure all hand sinks are conducive to effective handwashing by providing constant hot and cold water pressure.
Quats is the sanitizer used in the three compartment sink. Chlorine is the sanitizer used in buckets and at the bar.
Frozen foods were stored frozen.
- Original container, properly labeled, consumer advisory
Small shaker of red spice on spice shelf above chest freezer in the kitchen was not labeled with contents. Label shaker.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior white diverter in ice machine, #10 industrial strength can opener attached to wall in kitchen, interior of both Advant-Edge coolers in kitchen, nacho cheese nozzle at nacho dispenser in kitchen. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Plumbing installed and maintained
1) There is a leak present at the three compartment sink faucet. 2) Water pressure at hand sinks in kitchen is low to moderate at times. Ensure constant water pressure is available at all hand sinks at all times.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Floors were soiled beneath 3 compartment sink, beneath shelves in dry storage, and beneath/around grill in kitchen. Clean floors routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Walls behind hand sink at grill and behind 3 compartment sink in dish room are soiled. 2) Fan guards in walk in cooler, vents above dry storage in kitchen, and vents in restrooms are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
FSSM was not present during inspection. Employee on duty showed proof of having taken the FSSM class and test. Provide certificate of FSSM at next routine inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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3/3/2015 | Routine | 94 |
Frozen foods frozen, hot foods hot.
Miscellaneous items at previous inspection no longer in establishment. Drain line at bar has been fixed to adequately drain into plumbing line. Coving near floor has been replaced. All potentially hazardous, ready-to-eat foods date marked with date of opening, extra light has been installed in the walk in for better illumination.
No violations found by this inspector at this time.
Discussed food handler training. All food handlers in a restaurant, who do not currently have their food service sanitation manager certification, are required to take a 2 hour food handler training course online prior to January 1, 2015. The course information, frequently asked questions and all online training course websites available can be found on our website at www.pcchd.org on the right side of the screen, under "Recently Updated Pages", click on "Food Protection Prevention". This will have all the information you need. Once the certifications are received for all employees, either post them at your establishment or keep them in a binder so they are ready for any inspections starting in 2015. Courses must be ANSI certified. Non-restaurants will have until January 1, 2016 to have workers certified.
Questions? Call Elizabeth Imtairah at 309-679-6161.
No violation noted during this evaluation. | 10/14/2014 | Routine | 100 |
\Frozen foods frozen, hot foods hot.
Quat sanitizer used in 3 compartment sink.
Sani buckets and bar sink with chlorine sanitizer.
HACCP - Discussed handwashing, provided written brochure. Provided with HACCP Bulletin on Thawing.
- Original container, properly labeled, consumer advisory
Dressings/Sauces in containers of small prep cooler not labeled with common names.
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.
- Critical: Foods properly cooled
Lunch meats, corned beef in prep cooler not labeled with date of opening.
Containers of breading, flour have accumulation of dough balls/chicken on sides.
Foods in containers or packages that do not bear a date or day shall be discarded.
Sift breading/flour on a regular basis and wash/rinse/sanitize container between uses.
- Potentially hazardous foods properly thawed
Chlli and meat are being thawed at room temperature.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Food protection during storage, prepartion, display, service, transportation
Containers of potatoes stored on floor of walk in cooler. Food in small chest freezer near fryers is not in packages.
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 stored in ice with handle beneath surface of 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.
- Food contact surfaces of equipment and utensils clean
The following food contact areas are soiled: Nozzle of nacho cheese machine, soda nozzle at bar, deli slicer, baffles of ice machine.
Clean and sanitize and maintain clean all food contact areas.
- Non-food contact surfaces clean
Bottom of pizza oven, some shelving areas 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.
- Storage/handling of clean equipment, utensils
Dishes ready for use not stored inverted, contaminated with splatter.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Single service articles not re-used
Pickle bucket being re-used to store onions.
- Plumbing installed and maintained
Drain lines on bar draining into bucket. Excessive water at bottom of cooler holding kegs.
Ensure drain lines drain to the floor drain.
- Floors properly constructed, clean, drained
Floors under shelving, in walk in cooler and underneath three compartment sink are soiled. Coving in mop sink room coming off of the wall.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Flooring surfaces must be in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls over larger chest freezers are in poor repair. Handwashing sink nearest three compartment sink is coming away from the wall.
Walls and ceilings of garbage or refuse storage rooms shall be constructed of easily cleanable, non-absorbent material.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Lighting in walk in cooler not adequate to see the whole area.
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.
- Critical: Toxic items properly stored
Can of fuel stored over single service spoons.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
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7/15/2014 | Routine | 74 |
lHACCP: Cleaning is a process where a cleaner -such as soap and water - is used to remove soil.
Sanitizing is a process that reduces pathogens that cause illness, on the cleaned surfaces.
Sanitizing should be done after cleaning and can be done with the proper concentration of a solution either containing chlorine, quaternary ammonia (or QUATS as it is known) or iodine.
- In-use food dispensing utensils properly stored.
Ice s-coop in machine laying flat across 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.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Open beverage being consumed in the kitchen right across from the grill.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Tape on the Gehls unit.
2) Foil on the shelf over the grill.
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.
Tape and foil do not meet these requirements.
- Food contact surfaces of equipment and utensils clean
J1) Interiors of both pizza ovens soiled.
2) Interior of the small freezer at the end of the cookline soiled along gasket on side next to cookline.
3) Bottom interior of 3 door draught cooler at bar has standing water.
4) Plastic shelving in walk in soiled and forming mold on the undersides and between openings.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
• |1) Tops of the 2 large chest freezers in back area soiled.
2) Front and top of the small chest freezer by the door to kitchen soiled.
3) Side of the small chest freezer next to fryer heavily soiled.
4) Lower shelves of all stainless tables in kitchen soiled.
5) Side of fryer and yellow line behind fryer soiled.
6) Handles and front of the 2 door Norlake cooler soiled.
7) Front of the single door Norlake cooler soiled.
8) Speed rack holding bread soiled with splatter.
9) Front of imperial oven soiled.
10) Tops of the clear bins on the shelf across from the slicer soiled.
11) Slicer panel next to blade and part of unit had stuck on food.
12) Cart in dish area heavily soiled.
13) FRP board behind the slicer soiled with splatter.
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
1) Sides of plates/lg bowls on wire rack at end of line near the table top hot holding unit soiled with splatter.
2) Container holding knives was soiled the bottom inside.
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.
- Single service items properly stored, handled, dispensed
Foil• pans and styrene containers on shelves stored improperly with the food contact surface up and exposed.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with• food or with the mouth of the user. Store upside down.
- Floors properly constructed, clean, drained
w1) Floor' in the walk in soiled under racks.
2) Floor along the cookline heavily soiled around legs and wheels of equipment.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
No certified person on site at time of inspection. A certified person must be on site at all times food is being handled or prepared.
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1/28/2014 | Routine | 87 |
HACCP: Discussed datemarking of potentially hazardous foods and the usage of proper santizing test strips.
Chlorine sanitizing bucket concentration: 200 ppm.
$3 cash payment for chlorine sanitizing test strips.
- Thermometers, gauges, test kits provided
Improper test strips uses for testing concentration of chlorine sanitizer.
Provide proper chlorine test strips in establishment.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
Interior of microwave is excessively soiled with food debris.
Wash, rinse, and sanitize interior of microwave after use.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following food contact surfaces are soiled: 1. nacho cheese machine, 2. exterior of toaster ovens.
Routinely clean 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.
- Storage/handling of clean equipment, utensils
Cooking pots found on ground next to three compartment sink.
Store clean kitchen utensils a minimum of six inches above the ground.
Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor.
- Critical: Toxic items properly stored
Ibuprofen stored on spice rack above fryers.
Store personal medications in separate designated area
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11/26/2013 | Routine | 90 |
HACCP Discussed cleaning of floors and food storage racks. It is recommended that cleaning of floors under food equipment and food storage racks take place at least once a week.
Quat sanitizing solution bucket concentration: 200 ppm.
- Food contact surfaces of equipment and utensils clean
Interior of microwave is excessively soiled with splash and food debris.
Wash, rinse, and sanitize all food contact surfaces after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1. dry storage racks in dish area and near prep tables, 2. nacho cheese machine, 3. food cart in dish area
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Sealing around handsink near cook line is in disrepair.
Replace and/or repair sealing around handsink, and maintain sink in good repair to ensure that a proper hand washing station is available for proper hand washing.
- Floors properly constructed, clean, drained
Flooring under fryers and grill are soiled with food debris.
Clean and maintain flooring in food preparation areas to ensure that flooring is kept clean and in good repair.
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8/26/2013 | Routine | 94 |
See attached paper inspection due to new computer being updated while I was in the field.
No violation noted during this evaluation. | 5/9/2013 | Routine | 94 |
The establishment is approved to operate under the Illinois Food Service Sanitation Code and Chapter 19 of the Peoria County Code. The license is valid April 5, 2013 to December 31, 2013.
Chlorine sanitizer used at bar.
Quat sanitizer used in the three compartment sink.
- Food contact surfaces designed, constructed, maintained, installed, located.
The gasket of the deep freezer on the wall near the ice machine is in disrepair.
- Plumbing installed and maintained
There is a leak in the ice machine.
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3/26/2013 | Final | |
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