•No further rechecks required. All recheck fees will apply.
- Critical: Outer openings protected from insects, rodent proof
Recheck was conducted to ensure backdoor had a self closing device. During recheck it was noted that the front door was propped open. Corrected by removing the door stop and closing the front door.
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10/9/2015 | 1st Recheck | |
HACCP: wiping cloth/sanitizing solution
- Critical: Wholesome, sound condition
Milk in basement prep cooler is spoiled. (Expiration date is 08/19/15).
Discard food which has spoiled.
Corrected by discarding.
- Original container, properly labeled, consumer advisory
Syrups in decorative bottles not labeled.
Label all items taken from the original container with the common name of the product.
- Food protection during storage, prepartion, display, service, transportation
Partiallly wrapped bread in basement chest freezer exposed to contamination.
Protect food by completely wrapping it or enclosing it in a container.
Correct on site by discarding.
- Food contact surfaces designed, constructed, maintained, installed, located.
Pizza prep cooler has a build up of standing water in the bottom portion.
Repair cooler so it does not create standing water.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Wood base for water chiller not sealed.
- Wiping cloths clean, used properly, stored
Wi|ping cloth for espresso machine stored on counter.
Store wet wiping cloths in sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
A. Microwave interior soiled.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Garbage such as empty boxes and bottles have collected under the three compartment sink, along floor/shelving behind bar, and in basement storage room.
Remove garbage from premises to prevent pest harborage.
- Critical: Outer openings protected from insects, rodent proof
Side door in pizza prep area not self-closing.
Provide self-closing device on all exterior entrances.
Recheck on or after September 28, 2015. A recheck fee will be assessed for all recheck inspection.
- Walls, ceilings, and attached equipment, properly constructed, clean
Bar three compartment sink coming away from wall.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Basement is full of items not necessary to the business.
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9/15/2015 | Routine | 78 |
Please note: No self closing device on side door. Door is an emergency exit and is not used very ofter. Provide self closing device by next routine inspection.
Plese note : Found copper being used as food contact surface at coffee grinder as funnel for whole roasted coffee beans. Correspondence will be forth coming.
Haccp
- Original container, properly labeled, consumer advisory
Found flour stored in tupperware container with out label. Provide label to flour 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.
- Critical: Hands washed, good hygienic practices (observed).
Observed employee drinking from an open beverage container behind coffee bar. Only closed beverage conatiners are allowed in productions areas. Containers must be stored below and away form all foods and food contact surfaces. Corrected by speaking to employee.
- Food contact surfaces of equipment and utensils clean
Please detail and clean coffee equipment. Found build up of grounds.
- Non-food contact surfaces clean
The following non food contact surfaces need cleaning: the top of the oven needs dusted, the floor in the make table table has condensation on it, the cooler under the coffee make area has coffee grouunds on the handle and on the inside door, clean the flour off the table in basement prep room, clean as needed.
- Storage/handling of clean equipment, utensils
Found utensils (spatula, spoon, etc..) with food contact surface presented. Make sure to present handles to employees. Found wood pizza peel stored on the floor. Please hang on wall or store clean on top of oven.
- 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 hand sink in basement. Found paper towels at main kitchen hand sink not being dispensed out of dispenser. If facility is not going to use current towel dispenser provide dispenser that protects clean towels from drips off of wet hands.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Found excess of unused items in the basement storage area. Remove unused items as they will offer a place for pest to hide. Also organize area. Found alot of random tools stored in random areas
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2/17/2015 | Routine | 87 |
HACCP: Discussed and provided information on Sanitizer solution.
Cold foods cold, frozen foods frozen.
- Non-food contact surfaces clean
Gasket and surrounding areas of white freezer and handles on chef's mart cooler were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Single service items properly stored, handled, dispensed
Boxes of single use articles found sitting on floor in basement. Store six inches or more off the ground to ensure product protection.
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
Paper towels missing from basement prep room hand sink.
A supply of sanitary towels shall be conveniently located near each lavatory.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Unnecessary items found stored at base of stair case.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
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10/14/2014 | Routine | 95 |
HACCP: Discussed properly labeling the hand sink and dump sink.
Chlorine bleach is the sanitizer used in the establishment.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Green Peppers were thawed in freezer which was unplugged.
Corrected
- Non-food contact surfaces clean
The following non food contact surfaces were soiled: Spice shelf located in the kitchen, glass top reach in cooler & igloo cooler behind the bar, and prep tables located downstairs.
Clean and sanitize non food contact surfaces 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.
- Single service items properly stored, handled, dispensed
Single use items (paper towels, pizza slice boxes, and cups) being stored on the floor in the basement.
Elevate all single use items six inches off the floor.
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
Hand wash sinks soiled behind the bar and in the basement.
Keep hand washing sinks clean and free of debris.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Critical: Toxic items labeled and used properly
Sanitizing spray bottle was found with no label.
Label all chemicals. Corrected
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5/13/2014 | Routine | 86 |
This is the final inspection for the newly remodeled/added baking kitchen for the establishment. The equipment is all functioning and has thermometers in them. Clean and sanitize all surfaces and areas prior to storing food in them. All faucets have hot and cold running water. Pictures of the area are attached.
Chlorine bleach is utilized in the establishment.
The establishment is approved to open and operate. Ensure that all minor violations are corrected within one week.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Provide a divider between the dump sink and the hand wash sink.
A plastic or metal divider will prevent any potential splash contamination.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Provide a waste receptacle at the hand wash sink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall around the door frame at the rear exit is not fully painted.
Paint all areas to ensure they are smooth, easily cleanable and non absorbent.
Exposed studs, joists, and rafters in rooms other than in the walk-in refrigerating units, food-preparation areas, equipment and utensil-washing areas, in toilet rooms and vestibules shall be finished to provide an easily cleanable surface.
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1/14/2014 | Final | |
HACCP: Discussed proper labeling of potentially hazardous foods. All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1. Provided HACCP bulletin.
Foods for sale obtained from Ortiz bakery.
Chlorine bleach is the sanitizer used in the establishment.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The hand wash sinks are not sealed to the walls.
Seal or otherwise caulk all sinks to the wall.
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 interior of the black cooler is soiled.
Clean and sanitize routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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5/8/2013 | Routine | 97 |
HACCP: Discussed boil order procedures. Provided HACCP bulletin.
Pastries are made in the establishment utilizing the Oster oven.
Chlorine bleach is the sanitizer used in the establishment.
Contact Bob Durham at the Peoria Region Office of the Illinois Department of Public Health (309) 693-5360 for further information regarding wholesaling/roasting wholesale.
- Original container, properly labeled, consumer advisory
Storage bins for baking ingredients are not labeled with the contents.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The hand wash sink in the men's restroom is not completely sealed/caulked to the wall.
Seal or caulk the sink to the wall to minimize areas where pests may reside.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Floors properly constructed, clean, drained
The floors under equipment/espresso machine and coffee prep area are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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1/10/2013 | Routine | 97 |
HACCP: Discussed potentially providing splash guard for the hand wash sink that is near the door to the basement.
Chlorine bleach is the sanitizer used in the establishment.
No violation noted during this evaluation. | 9/13/2012 | Routine | 100 |
Note: This is the final inspection for the upstairs only. No food is to be prepared or stored downstairs. Temporary storage of equipment will be allowed only for downstairs, otherwise, utilize the side mop room or other shelving. Ensure that all items are stored elevated at least 6" off the floor to prevent contamination. Contact this office once the basement is completed for a final inspection of that space, and potential future approval.
Note: License fees must be paid, a prorated fee of $150 is required prior to issuance of license. This shall serve as temporary licensure until such time that the license is paid, however, if not paid within 5 days, the facility must cease and desist all operations.
Minor final items need to be completed, however, approved to operate.
Chlorine bleach is the sanitizer used.
- Thermometers provided and conspicuously placed
Provide a thermometer to the small black cooler.
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.
Seal all sinks in the lavatories and other areas where splash contamination may occur.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Floors properly constructed, clean, drained
Floor in mop room still with holes. Floor near windows with pipes not completely sealed.
Ensure all floors are smooth, easily cleanable.
Floors shall be constructed of easily cleanable, non-absorbent material.
- Walls, ceilings, and attached equipment, properly constructed, clean
Brick walls were sealed. Completely seal the walls near the soda making area. Complete wall and coving and baseboard and ensure items are sealed or caulked.
Exposed studs, joists, and rafters in rooms other than in the walk-in refrigerating units, food-preparation areas, equipment and utensil-washing areas, in toilet rooms and vestibules shall be finished to provide an easily cleanable surface.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Outside basement window areas are littered. Clean up to ensure no rodents, pests or other insects are attracted to the establishment interior.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
Food service establishments and the property used in connection with their operation shall be maintained free of litter.
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7/27/2012 | Final | |
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