Haccp: Food Handler requirements.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found cloth towels under drying dishes. Use a cleanable surface to store drying dishes on. Non food contact surfaces shall be smooth, durable, easily cleanable, non absorbent, non toxic, and in good repair.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found soap dispenser being held together with a rubber band.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found black marks on the wall behind the dish storage area. Please clean wall. Walls and ceilings shall be clean.
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9/23/2015 | Routine | 96 |
HACCP: Provided Hand washing haccp sheet Sanitizer used is Quats. All frozen food was frozen
- Critical: Toxic items labeled and used properly
Spray bottle under the front counter had a pink liquid in it and was not labeled.
Corrected by the staff member labeling the spray bottle appropriately.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
- No Certified Manager Present
According to the staff member on duty employees have been taking the food handler class however she was unable to locate the file with the certificates. Have these available for viewing at the next inspection. Certificates do not have to be posted for public view but have to be presented if requested by the health department.
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1/26/2015 | Routine | 95 |
HACCP= wiping cloths with sanitizer
quat sanitizer in three-compartment and in bucket = 200ppm
As of January 1, 2015, all food handlers in an establishment, if they don't already have their Food Service Sanitation Manager Certification, are required to take a 2 hour online food handler course. The class information and any frequently asked questions can be found on our website www.pcchd.org Once on this page, on the right side of the screen under "Recently Updated Pages" click on "Food Protection Program". This will have all information needed. Once all employees have this certification, have them kept in a binder so they are readily available for any inspections from this department in 2015.
Any questions? Contact Kate Brown at 309-679-6097.
- Food contact surfaces designed, constructed, maintained, installed, located.
The ends of some of the racks in the left side Continental cooler in the back room are beginning to wear. Maintain all food-contact surfaces in good repair. Resurface/replace these racks.
- Wiping cloths clean, used properly, stored
It was observed that reusable cloth wiping towels are being used along with a spray bottle of sanitizer to sanitizer the customer tables. Only disposable wiping cloths are allowed to be used along with a spray bottle of sanitizer. Another option is to use cloth wiping towels along with a bucket of sanitizer and completely submerge the towels in the sanitizer between uses. The employee was informed of this information during the inspection.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The fan cover on the ventilation fan on the ceiling of the women's restroom is heavily soiled. 2) The fan covers on the ceilings of both Continental coolers in the back room are soiled. Maintain all ceilings and attached equipment clean. Clean these areas.
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10/13/2014 | Routine | 96 |
HACCP: Provided hand washing haccp. Sanitizer used is Quats. (300ppm)
- Critical: Toxic items properly stored
Chemicals observed to be stored over the drain board of the 3-compartment sink used to dry clean dishes.
Corrected by moving the chemicals so they were no longer above the that area.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
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4/8/2014 | Routine | 95 |
HACCP - Cleaning and sanitizing of food and non food contact surfaces. Sanitizer - quats
- Wiping cloths clean, used properly, stored
Wet wiping cloth on spray bottle.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
No lid on trash receptacle in ladies restroom. Provide a lid for trash receptacle.
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8/13/2013 | Routine | 97 |
HACCP - Discussed proper storage of personal food items with worker. Sanitizer - quats
- Food contact surfaces of equipment and utensils clean
Bottom shelf of Continental reach in coolers soiled. Clean and sanitize food contact surfaces.
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2/25/2013 | Routine | 98 |
.HACCP - Discussed proper storage of personal items with worker. Sanitizer - Quats
- Food protection during storage, prepartion, display, service, transportation
Bowls of toppings stored at front counter next to cash register unprotected.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Provide protection (cover, lids).
- Critical: Hands washed, good hygienic practices (observed).
Observed worker after talking with client, then go to kitchen put on gloves and begin to slice fruit.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves. Worker properly washed and dried hands once informed. Corrected.
- Wiping cloths clean, used properly, stored
Wet towel on counter and prep table.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Floors properly constructed, clean, drained
Flooring in kitchen area soiled and sticky. Provide a routine cleaning.
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10/5/2012 | Routine | 91 |
Ambient temperature of mechanical refrigeration 37 degrees F.
Sanitizer - Quats
Permission to operate granted per Chapter 10, Peoria County Code, Food Safety.
- Food protection during storage, prepartion, display, service, transportation
Toppings in staging area not protected from exposure to flies, dust.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Provide cover.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
No lids on trash receptacles. Provide lids for trash receptacles.
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9/6/2012 | Final | |
Ambient temperature of mechanical refrigeration 39degrees F.
- Critical: Cross-contamination, equipment, personnel, storage
Sneeze guard for cold toppings does not provide proper protection. Foods shall be protected from potential contaminants to include but not limited to dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage, and overhead leakage or overhead drippage from condensation. Extend sneeze guard. By final inspection.
- Non-food contact surfaces clean
Surfaces of counters and tables soiled with construction debri. Clean and sanitize non food contact surfaces. By final inspection.
- Critical: Outer openings protected from insects, rodent proof
Gap under front door. Repair or replace doorsweep to remove gap under door. By final inspection on 9/6/12.
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9/5/2012 | Preliminary | |
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