HACCP Ensure that Quat test strips are used to indicate Quat sanitizer concentration of 100-200 ppm.
Quat sanitizer spray bottle concentration: 200 ppm
Frozen foods are frozen.
- Critical: Hot food at proper temperatures
Macaroni and cheese hot held in crock pot on the cook line had an internal temperature of 105 F.
Corrected
- Thermometers provided and conspicuously placed
Thermometer not present in bar cooler.
Provide thermometer in all mechanical refrigeration units.
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.
- Food protection during storage, prepartion, display, service, transportation
Covers not provided over numerous containers of food in meat walk-in cooler.
Provide protective covering for containers of food to reduce potential contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Wiping cloths clean, used properly, stored
Wet wiping cloths found on various surfaces in numerous locations throughout kitchen and bar.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
The follow food contact surfaces are soiled: 1. interior surfaces of microwave on cook line, 2. surfaces of salad bowls, 3. fountain soda dispensing nozzles.
Thoroughly wash, rinse, and sanitize all food contact surfaces.
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
Counter tops throughout kitchen are soiled with debris.
Routinely wash and clean 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
Soap dispensaries at three handsinks are not in operation.
Provide hand soap at every hand sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
Flooring through kitchen under counter tops, storage racks, and cooking equipment is soiled.
Thoroughly clean flooring daily.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items properly stored
Bottle of sealant found stored above container of tea cups. Packets of grill cleaner found on shelf directly above bowl of buns.
Store all toxic items in chemical storage area. Corrected
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Numerous unnecessary items and clutter found in a stock room in the rear of the kitchen.
Remove all unnecessary items.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
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12/18/2015 | Routine | 79 |
Major areas behind equipment have been cleaned. HOWEVER, other smaller areas still need cleaned such as outlet covers, cracks between equipment and walls, handles of coolers, walls behind equipment etc.
Check #1007 received in the amount of $520.00 for the 2016 license fee.
Establishment has been granted final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal wood being used to prop up the water line on the large kettle.
Repair torn gaskets on the coolers.
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11/6/2015 | Final | |
- Critical: Facilities to maintain proper temperatures
The far right drawer coolers under the cooking area is holding at 48 degrees. The prep cooler next to the handsink and across from the drawer coolers is holding at 48 degrees. The two upright coolers on the cookline are holding at 45 and 48 degrees.
Provide cooling units that hold at 41 degrees or less.
- Non-food contact surfaces clean
Clean non-food contact surfaces such as edges of handsinks, sides of equipment, etc.
- Floors properly constructed, clean, drained
Floors under the hard to move equipment has not been cleaned.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceilings above the waitress area are soiled with dusty debris.
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11/4/2015 | Preliminary | |
- Critical: Facilities to maintain proper temperatures
All hot and cold holding equipment must be on and holding at correct temperatures.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Reseal handsink to wall in waitress area and in bar area.
- Food contact surfaces of equipment and utensils clean
Clean all food contact surfaces.
- Non-food contact surfaces clean
Clean all non-food contact surfaces.
- Plumbing installed and maintained
Repair leaky drain line on handsink near dish washing area and leak on right side three compartment sink faucet.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Clean handsinks.
- Floors properly constructed, clean, drained
CLean floors, especially around and behind equipment.
- Walls, ceilings, and attached equipment, properly constructed, clean
Clean walls.
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10/29/2015 | Preliminary | |
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