HACCP: Provided information on Food Handler and Manager training.
Note: Sanitarian waited 10 minutes at security before he was escorted to kitchen.
Note: Establishment has 3 shifts, currently no Certified Food Manager is present. Each shift must have a food Manager present. Correct by next routine inspection on or after 04/05/2016.
No staff member have received food handler training. Any staff member who is not a Certified Food Manager must have food handler training.
Contact Justin at Peoria City/County Health Department for questions.
- Food contact surfaces of equipment and utensils clean
Shelf above 3 compartment sink was found to be soiled. Clean and sanitize on a routine basis.
- Non-food contact surfaces clean
Handle of tilt skillet and gap to left of tilt skillet were found to be soiled. Clean and sanitize on a routine basis.
- No Certified Manager Present
No Certified Food Manager.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Certification shall be achieved by successfully completing a Department approved course and monitored examination offered by a testing organization in compliance with the criteria in the IDPH food service code.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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1/5/2016 | Routine | 97 |
HACCP: Discussed and provided information on Reheating. Frozen foods frozen.
- Critical: Hot food at proper temperatures
Chili in kettle on front serving line was found at 120 degrees. -Corrected by reheating to 165.
Potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly to at least 165°F or higher for 15 seconds throughout before being served or placed in a hot food storage facility.
- Food protection during storage, prepartion, display, service, transportation
Pizzas stored on cart in walk in cooler were found to be uncovered. Correct by covering to ensure proper food safety.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Single service items properly stored, handled, dispensed
Single service cup lids were observed in sleeve on ground in storage room next to soda/Coffee serving line.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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10/7/2015 | Routine | 92 |
HACCP: Discussed and provided information on Cooling.
Hot foods hot, cold foods cold, frozen foods frozen.
Sanitizer: Quat 200ppm
Section 750.570, addition of food handler training requirement under Subpart C: Personnel. Staff have not received food handler training. Provided information. Correct by next routine inspection on or after 08/18/2015.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls behind dish area, ceiling vents in kitchen, and coving/floors corners in serving area were found to be soiled.
Clean on a routine basis, maintain clean.
- No Certified Manager Present
Certified food service sanitation manager not available.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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5/18/2015 | Routine | 99 |
HACCP: Discussed and provided information on Cooling.
Hot foods hot, cold foods cold, frozen foods frozen.
Sanitizer: Quat: 400ppm
- Non-food contact surfaces clean
Top of oven, corner Hobart cooler, and Bottom of Aquafina cooler were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
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2/17/2015 | Routine | 99 |
HACCP: Discussed proper cleaning and maintenance of floors.
Hot foods hot, cold foods cold, frozen foods frozen.
- Non-food contact surfaces clean
Handles on kitchen Hobart cooler and handles on front line Hobart salad cooler were found to be soiled. Clean and sanitize on a routine basis.
- Single service items properly stored, handled, dispensed
1) Single service plates were found to be upright. Invert to ensure protection of food contact surfaces.
2) Single service forks and knives were found in an open box. Keep box closed to ensure protection of food contact surfaces.
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12/9/2014 | Routine | 98 |
HACCP: Discussed the proper containers to use for the storage of any food, equipment, utensils. Ensure that they are smooth, easily cleanable and non absorbent.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Prepackaged cookies at the check out area are not labeled properly.
Discussed proper labeling of all prepackaged foods for retail sale.
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
- Food contact surfaces of equipment and utensils clean
The shelf with the fritters in the freezer is soiled. The baffle of the ice machine is soiled. The interior of the flour storage bin is soiled. The racks in the Hobart salad cooler are soiled.
Clean and sanitize all food contact surfaces routinely and maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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8/29/2014 | Routine | 97 |
HACCP: Discussed proper marking of foods, utilizing proper dates and times for the foods. Any foods that are taken out of the freezer must have the date the foods were originally cooked, the date the food was placed into the freezer and the date the food was taken out of the freezer. These dates must not exceed 7 total days. Provided Date Marking HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Pies and cookies prepackaged for retail sale are not properly labeled.
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
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) condiment storage area by cash register, 2) seals of the Hobart by buffet line, 3) under the slicer, 4) catering storage cabinets, 5) handles of the 8 door Thermotainer hot holding.
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.
- Floors properly constructed, clean, drained
The floor under the soda syrup dispensing area is soiled. The floors in the walk in cooler are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/7/2014 | Routine | 95 |
HACCP: Discussed proper labeling of foods that are taken out of the freezer. Ensure that labels are updated and not removed with the date that the foods are taken out of the freezer.
Quats is the sanitizer used in the establishment.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Outtakes cookies are not labeled properly.
Discussed proper labeling or discussing with the company to obtain labels that are properly labeled in accordance with the Illinois State Food Code.
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
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of catering coffee/tea cambros, 2) interior of Hobart 2 door cooler, 3) seals of the ice cream machine.
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 are soiled: 1) counter under meat slicer, 2) Shelving with catering bowls, 3) catering coffee table, 4) cabinets under soda fountain/coffee making area, 5) spice shelving, 6) handles of Hobart 2 door cooler, 7) handles of 8 drawer hot holding unit, 8) counter under soda fountain, 9) trays with condiments, 10)seals of soda coolers.
Clean and sanitize 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.
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11/11/2013 | Routine | 96 |
HACCP: Discussed utilizing time as a control for chicken wraps or any other foods that are placed onto the food display area. If time only is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, the initial temperatures of the foods shall be 41F (5C) or less or 135F (57C) or greater. Foods shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. All remaining foods must be discarded when time is used as a control.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
Note: It may be necessary to designate one of the produce sinks (one from the two bay sink which has a garbage grinder on one side) as a potential hand wash sink in order to allow for additional locations for hand washing. Will discuss at the next routine inspection.
- Original container, properly labeled, consumer advisory
Cooling gravy and scrambled eggs in the walk in cooler did not have a time that they had been placed into the cooler.
Discussed proper labeling with time. HACCP bulletin provided.
Label all cooling potentially hazardous food with the date and time of preparation.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1)#10 can opener black rubber slider, 2) exterior seals of Hobart 2 door by hand wash sink, 3) exterior and sides of the South Bend cooker and Garland electric stove, 4) exterior seals of the Hobart 2 door by produce sink, 5) seals of 2 door Hobart by salad bar.
Clean and sanitize 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
There was a soiled knife found stored in the knife rack. The interior drawers under the coffee catering area are soiled.
Clean and sanitize all knives before storing into knife rack. Clean interior of all drawers.
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.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Rooms clean, lockers provided and used, clean
Personal reading glasses were found intermingled in a small bin with paring knives at the back shelving area.
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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7/19/2013 | Routine | 96 |
HACCP: Discussed the proper storage of personal items. Ensure that they are stored on the lowest shelf or in a container in the lowest shelf, under and away from any foods and in such a manner that there is no potential for contamination.
Frozen foods are frozen.
Quarts is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Outtakes cookies and sandwiches are not labeled properly with ingredients and other required labeling.
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
- Food contact surfaces of equipment and utensils clean
1) The #10 can opener blade and holder is soiled. 2) The interior of the Hobart Single door cooler is soiled. 3) Shelving in the walk in cooler and freezers are soiled. 4) Interior carts of salad bar cooler 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
1) The exterior of the large spice bin containers are soiled. 2) Shelving by the 3 compartment sink is dusty. 3) Seals and exterior handles of the Hobart 2 door cooler are soiled. 4) The counter under the slicer is soiled. 5) The exterior of the drawers at the fryers and 8 door warmer are soiled. 6) Carts throughout 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.
- Floors properly constructed, clean, drained
The floors in both the walk in cooler and freezer are soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The exhaust hoods are soiled with grease and dust.
Clean routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Dustless methods in cleaning walls such as vacuum cleaning, wet cleaning, or the use of dust-arresting sweeping compounds with brooms shall be utilized.
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3/19/2013 | Routine | 94 |
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