HACCP Thawing HACCP given to kitchen manager
Chlorine sanitizer concentration: 200 ppm
Frozen foods are frozen.
- Plumbing installed and maintained
Small leak found on cold water nozzle of three compartment sink.
Repair or replace nozzle.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
|
1/14/2016 | Routine | 99 |
HACCP Reviewed food handler training. Chlorine sanitizer is utilized. Frozen foods are frozen.
No violation noted during this evaluation. | 10/27/2015 | Routine | 100 |
HACCP All potentially hazardous foods held more than 24 hours shall be date-marked.
Quat three compartment sink concentration: 150-200 ppm
Frozen foods are frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Roast that was cooked the day before is not date-marked.
Properly date-mark roast. Corrected
- Critical: Hot food at proper temperatures
Barbecue pork in black crock pot has a temperature of 125 F.
All hot held foods shall have an internal temperature of 135 F or above. Corrected, food was reheated and held at 135 F.
Maintain the internal temperature of hot potentially hazardous foods at 135°F or above except during necessary periods of preparation or when time only is used as the public health control.
|
7/17/2015 | Routine | 95 |
HACCP Properly cool potentially hazardous foods in a cooling unit in a way that maximizes cool air circulation around the containers.
Cheese product is no longer made in the establishment. Cheese is produced in a licensed certified food environment.
Quat sanitizing three compartment sink concentration: 200 ppm
Frozen foods are frozen.
- Non-food contact surfaces clean
Coils and surfaces behind fryers and stove are soiled.
Routinely clean coils.
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.
|
3/3/2015 | Routine | 99 |
HACCP Discussed date-marking of cheese. Owners are currently working with a certified manufacturing kitchen to produce (9 month shelf life) cheese spread.
Quat three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces clean
Exterior surfaces and coils behind grills are soiled.
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.
- Floors properly constructed, clean, drained
Flooring in front of in is repair.
Repair flooring.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
11/5/2014 | Routine | 98 |
HACCP: Boil Order Guideline
Cl- is the sanitizer used in the establishment
Frozen foods were stored frozen
Note: Castle' s Patio Inn has applied for a patent for their cheese product. Once patent is approved they will be having the product manufactured for retail sale. Provide updated information at next routine inspection.
- Non-food contact surfaces clean
Hood over fryers has grease build up. Clean panels and hood as often as necessary to 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.
|
7/31/2014 | Routine | 99 |
HACCP: Provided Date Marking HACCP sheet.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
Note: Ongoing conversation with establishment regarding pre-packaged cheese spread label and date marking. At time of inspection a new label was provided that will be reviewed for compliance. Testing data was provided for cheese spread that will be reviewed and discussed during a meeting on March 24, 2014. At time of inspection, cheese spread was properly date marked as being packaged on 3-9-2014.
- Original container, properly labeled, consumer advisory
Baked potatoes cooling in the Glenco fridge were not labeled with start time of cooling. Corrected by education.
Label all cooling potentially hazardous food with the date and time of preparation.
- Non-food contact surfaces clean
Tops of fryers and hood over fryers in kitchen are soiled. Clean and sanitize as often as necessary to 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.
|
3/14/2014 | Routine | 98 |
HACCP: Hand washing
cl- sanitizer is used in the establishment.
Frozen foods were frozen.
Note: Discussed Castle' s Patio Inn cheese spread and spicy mustard. Cheese spread is packaged at facility on Sundays when business is closed. Currently, cheese spread is pre-packaged and only sold directly to customers. Had discussion with owner regarding updating label to include ingredients and potential allergens. A follow-up letter will be mailed after discussion with Assistant Director of Environmental Health describing what type of information must be provided on label.
- Original container, properly labeled, consumer advisory
Castle' s Patio Inn pre-packaged cheese spread and spicy mustard contains a label with common name, address and zip code of preparer but does not contain a label with the list of ingredients, in particular, potential allergens. Correct by providing a label that lists the common names of ingredients ("spices" and "cheeses" are potentially acceptable descriptions to include so as not to disclose proprietary information).
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
- Critical: Foods properly cooled
Containers of Chilli in kitchen two-door fridge are properly labeled with common name and date of preparation but have been held past 7 days (date marked is 10-2). Correct by discarding all potentially hazardous foods prepared or prepped on site and held past 7 days.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Non-food contact surfaces clean
1. Fans in two-door fridge in kitchen have dust accumulation. 2. Fans and door gaskets on fridges in garage have soil build up. Correct by cleaning all non-food contact surfaces as often as necessary to 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.
|
11/7/2013 | Routine | 93 |
HACCP DISCUSSION: SANITIZER
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty lower racks in the kitchen refrigerators.
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.
- Critical: Sanitizing concentration
Concentration of chlorine sanitizer in the bucket below 50ppm. Ensure concentration at between 100 and 200ppm with the use of a test strip. Sanitizer remade to required concentration.
- Floors properly constructed, clean, drained
Soiled floors under refrigerators in the kitchen, and in the garage storage. Clean and maintain clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Dust accumulation on kitchen vent hood. Clean routinely more frequently.
|
5/28/2013 | Routine | 92 |
HACCP DISCUSSION: FOOD TEMPERATURE.
- Food contact surfaces designed, constructed, maintained, installed, located.
Lower racks in the kitchen refrigerator are rusty.
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.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Soapy wash water in the middle compartment of the 3-compartment sink
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.
|
1/29/2013 | Routine | 96 |
Restaurant representatives - add corrected or new information about Castle's Patio Inn, 802 W. Loucks, Peoria, IL »