HACCP = hand washing No violations documented during this inspection!
No violation noted during this evaluation. | 10/28/2015 | Routine | 100 |
HACCP = date marking milk quat sanitizer in three-compartment sink = 400ppm
- Single service items properly stored, handled, dispensed
The white lids in the customer service area are not being stored properly. 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. The lids have been turned over and are now being stored properly.
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3/26/2015 | Routine | 99 |
HACCP: Food Handler Training. Enforcement begins January 1, 2015.
Quats is the sanitizer used in the establishment.
- Non-food contact surfaces clean
The following non-food contact surfaces were soiled: bottom shelves of Pepsi cooler, bottom shelves of True coolers, shelves of reach-in deli case (dusty). Clean all non-food contact surfaces as often as necessary to maintain clean.
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11/14/2014 | Routine | 99 |
HACCP: Temperatures of Potentially Hazardous Foods HACCP Sheet Given
Quats is the sanitizer used in the establishment
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Packets of butter marked "Keep Refrigerated" were being held at room temperature on the condiment counter in the lobby. Corrected: butter packets were thrown away and will be kept refrigerated in the future.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
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4/9/2014 | Routine | 95 |
HACCP: Discussed more frequent deep cleaning of the display cooler with the cans, ensure that the shelving is removed and sides and seams are cleaned routinely.
Quats is the sanitizer used in the establishment.
- Non-food contact surfaces clean
The shelving under the espresso machine with the coffee cups is soiled. Seals/tracks of the Pepsi cooler and three door true cooler are soiled.
Clean and sanitize all 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
Lids for coffee cups were stored with food contact surfaces exposed.
Corrected
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9/18/2013 | Routine | 98 |
HACCP: Discussed date marking and provided HACCP bulletin. Any milk or other potentially hazardous food that may be opened/kept for more than 24 hours must be labeled with the date it was opened or the date it is to be discarded, which will not be more than 7 days from the day it was opened. Discussed labeling properly.
Quats is the sanitizer used in the establishment.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Various foods for retail sale are not labeled properly.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cardboard cut outs are being used as a 'holder' for the coffee sleeves at the front counter.
Corrected
- Food contact surfaces of equipment and utensils clean
The lower interior portion of the Aquafina cooler is soiled. The interior white baffle/pipe of the ice machine 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.
- Non-food contact surfaces clean
The food/storage cart is soiled. The shelving under the espresso machine is soiled/dusty. The top of the ice machine is dusty.
Clean and sanitize all areas 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Window sills/ledges where heaters are located are soiled.
Clean or ensure that appropriate entities are cleaning appropriate areas.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained clean and in good repair.
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1/23/2013 | Routine | 94 |
HACCP: Discussed providing routine changing of the sanitizer bucket.
Quats is the sanitizer used in the establishment.
- Thermometers, gauges, test kits provided
There were no quat test strips present at the three compartment sink.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There were no paper towels at the hand sink.
Corrected.
A supply of sanitary towels providing heated air shall be conveniently located near each lavatory.
- Rooms clean, lockers provided and used, clean
Personal items stored on the food cart by soda machine.
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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9/25/2012 | Routine | 96 |
This is the final inspection for the "Stacks". The library coffee shop. This establishment is approved to open and operate. A license will be brought on Thursday at the time of final inspection of the other areas.
Clean all areas prior to bringing in food and provide thermometers at all times. Ensure that all equipment is being cleaned and sanitized routinely.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
There is tape holding theice machine closed.
REpair the ice machine.
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 seals, gaskets and tracks of the under counter cooler are soiled.
Clean and sanitize all food contact surfaces prior to opening.
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 seals and tracks of the dry storage shelves are soiled.
Clean all areas prior to opening.
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
Provide paper towels, soap and a waste receptacle to all hand wash sinks.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities where disposable towels are used.
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8/14/2012 | Final | |
Restaurant representatives - add corrected or new information about Bu Library 'the Stacks', 1511 W Bradley Ave, Peoria, IL »