GC:
Frozen foods frozen
Sanitizer: 200 ppm (cl-)
HACCP: Education on reheating and date marking handout/reheating handout
Manager refuses to sign inspection because he feels that he should not be marked off for the items he corrected during the time of the inspection. Manager feels that he should not be marked off for the date and labeling of the ribs because he corrected it. He states he is the only person who deals with those items so he knows when they are made. There are other employees in the establishement working and preparing food. Attempted to educate manager on this issue. Manager still refuses to sign.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cooked ribs were found in the 4 door cooling unit next to the handsink without a date or label
- Non-food contact surfaces designed, constructed, maintained, installed, located.
A.) The following gaskets are in need of repair... 1.) the gasket on the door of the prep cooler by the grill
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled... 1.) the inside metal container containing ketchup and olives in the prep cooler next to the 3 compartment warmer
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled... 1.) the top of the microwave next to the pizza oven
- Storage/handling of clean equipment, utensils
1.) plates were found stored on top of the pizza oven with the food contact surfaces facing upwards and without protection from potential contamination
- Single service articles not re-used
Chili and cheese sauce were found reheating in single service taziki contianers in the hot holding unit next to the prep cooler
Re-use of single-service articles is prohibited.
Corrected by putting chili and cheese in metal pans. Do not reuse single service articles
- Floors properly constructed, clean, drained
The floor below the fryers and behind the fryers is heavily soiled
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Correct by cleaning all floors
- Walls, ceilings, and attached equipment, properly constructed, clean
The light shields above the 3 compartment sink and prep area are soiled
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Correct by cleaning all light shields
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excessive articles not in use or for the need of the establishment were found throughout the establishment. The mop sink area was blocked with excessive articles. The room in which the soda machine is located is filled with excessive articles not in use. There is no way to currently access the mop sink or clean below the soda machine.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
Correct by removing all unnecessary articles and only storing articles in use for the establishment
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11/24/2015 | Routine | 85 |
HACCP - Discussed and provided written information on proper storage of foods.
Frozen foods were frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of 4 door reach in cooler on pizza make side.
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. Repair or replace gasket.
- Non-food contact surfaces clean
Soiled gaskets on 6 door reach in cooler. Clean and sanitize non food contact surfaces.
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9/10/2015 | Routine | 98 |
HACCP: Provided cooling haccp Sanitizer used is chlorine
- Original container, properly labeled, consumer advisory
Sugar and corn meal containers were not labled.
Corrected by the owner labeling these containers.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Potentially hazardous foods properly thawed
Observed package of sausage to be thawing at room temperature.
Corrected by the owner placing the product under running water.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Floors properly constructed, clean, drained
Observed the floor under the fryer to be soiled and under the prep cooler.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
Not all employees have the food handler certification.
Provided info on obtaining the food handler trainings.
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4/24/2015 | Routine | 96 |
HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - chlorine
- Non-food contact surfaces clean
Soiled gaskets on doors of 2 door freezer. Heavily soiled gasket on door of Hotpoint freezer. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled with dust and oil debris.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
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11/17/2014 | Routine | 98 |
HACCP - Discussed and provided written information on date marking. Sanitizer - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door or 4 door freezer.
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. Repair or replace gasket.
- Non-food contact surfaces clean
Soiled gaskets on the following: 3 door coldtech prep table cooler, upright hotpoint freezer. Clean and sanitize non food contact surfaces.
- Single service articles not re-used
Single service tubs reused for storage of other foods.
Re-use of single-service articles is prohibited.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled with debris. Provide a routine cleaning.
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8/5/2014 | Routine | 95 |
HACCP - discussed with owner and provided written information on proper boil order procedures.
Santizier - chlorine
- Original container, properly labeled, consumer advisory
Meats not in original packaging found in freezer and not labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
Label foods with name, date, time of preparation.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloth on counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Place wet wiping cloth in sanitizer bucket. Worker placed wet wiping cloth in bucket containing sanitizer solution. Corrected.
- Non-food contact surfaces clean
Soiled gaskets on the following mechanical refrigeration units: 6 door cooler, Traulsen freezer, Coldtech freezer.
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. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Case of napkins stored on floor in dining area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Store items 6 inches off ground.
Cases of single service cups stored in hallway by restrooms.
Single-service articles shall not be stored in toilet rooms or vestibules. Remove single service articles from hallway leading to restrooms.
- Single service articles not re-used
Plastic single service containers not storing original contents reused to hot hold chili sauce and cheese sauce.
Re-use of single-service articles is prohibited. Do not reuse single service articles.
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3/26/2014 | Routine | 94 |
HA|CCP: Use of cardboard or foil to line shelves and surfaces is prohibited.
- Original container, properly labeled, consumer advisory
4 plastic containers holding dry goods on the lower shelf of the table under the pizza oven were not labeled with contents.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
in None of the open meats - hot dogs, sausages, ham etc. - were date marked.
All refrigerated, ready-to-eat potentially hazardous food commercially prepared and is held at the food establishment for more than 24 hours -shall be clearly marked with the date or day by which the food is initially opened and said foods 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 or opening shall be counted as Day 1.
*Due to these items being obviously opened as of recent, they were not discarded. They were labeled immediately. *
- Food protection during storage, prepartion, display, service, transportation
Box of Morton salt containing individual smaller boxes sitting directly on the floor in the hallway near kitchen.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food • v from splash and other contamination, and to permit easy cleaning of the storage area.
*Salt was lifted off of floor*
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Reused plastic container that originally held commercially prepared Tzatziki sauce was being used as a drop in container for holding hot chili 'in the counter top steamer. \
2) Other areas in kitchen where plastic containers not designed for multiple uses were being reused.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods. Reuse of materials not meeting these standards is prohibited.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
White cabinetry in the back has chipping edges and the surfaces are becoming worn.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Food contact surfaces of equipment and utensils clean
1)Top most surface inside the gyro cooker is soiled with food debris build up.
2) Racks in the 4 door cooler in back of kitchen are soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) White cabinet in the corner by front is soiled.
2) Side of the middle door to the 6 door cooler is soiled where hands contact.
3) Lower wire rack under pizza table soiled.
4) White cabinets in the back 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.
- Critical: Cross-connections, back-siphonage, back-flow prevented
.Hose attached directly to the faucet at mopsink laying in the bay has no backflow protection.
A• hose shall not be attached to a faucet unless a backflow prevention device is installed.
*Hose was removed - if found attached at future inspections a backflow device will be required.
- Floors properly constructed, clean, drained
Flooring behind the cooking equipment along the wall is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Exhaust hood soiled with white dust. •
2) Ceiling tiles have loose hanging pieces throughout the kitchen.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean and in good repair.
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12/4/2013 | Routine | 79 |
HACCP: Flooring must be maintained in all areas - corners and hard to reach places that are not seen can be areas where build up occurs and can attract pests.
NOTE: Items that were labeled were done properly and easy to read.
- Original container, properly labeled, consumer advisory
1) Multiple meat items in 4 door cooler near dough area were not labeled with date of preparation.
2) Multiple cooked and cooled items were not labeled with times.
3) Multiple containers of dry spices and dry white powdered spices in and around dough area not labeled with contents.
Label all cooling potentially hazardous food with the date and time of preparation.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
2 open bags of hot dogs and an open loaf of ham in the front 4 door cooler not properly date marked.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1 with a maximum hold time of 7 days.
*items marked*
- Food contact surfaces designed, constructed, maintained, installed, located.
•Tzatziki containers being reused to hold hot cheese and other hot food in table top steam unit.
The repeat use of equipment and utensils not made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods are prohibited.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Cardboard that had some soiling on surface being used on white cabinet under the to go cups and containers.
2) Shelving in back has loose chipping edge surfaces.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
•1) Sides of grill and fryers soiled. Especially in seam between table and fryer on left. 2) Handle of the large metal rolling pin on upper shelf soiled. 3) Right side of exhaust hood heavy with dust on outside. 4) Top of Gyro cooker soiled with build up around openings.
5) Handles and door sides where hands contact on the main prep cooler soiled underneath
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
No paper towels in dispenser or near back handsink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling has areas where the tiles have loose and peeling surface.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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7/19/2013 | Routine | 87 |
HACCP: Hoses must not be attached to faucets that are not fitted with a backflow prevention device.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) .Lunchmeat (ham) and polish and hot dogs all not properly date marked.
2) Coffee creamers by Dean requiring refrigeration were out on counter top at improper temperature (73).
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing pl•ant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1, the maximum hold time is 7 days.
*items marked*
Potentially hazardous foods shall be kept at an internal temperature of 41 F or below or at an internal temperature of 135 F or above during display and service.
Creams thrown out
- Food protection during storage, prepartion, display, service, transportation
1) Onions in crates on floor in kitchen.
2) Large box containing smaller boxes of salt on floor in hall way.
•3) Small box of salt on floor by grill.
4) Multiple foods in prep cooler and a few in other cooling units not covered and protected.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Food contact surfaces designed, constructed, maintained, installed, located.
Plastic containers that previously held commercially prepared foods being reused to hold both cold and hot items. Reuse containers of this type is prohibited.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) 'Cardboard used to line cabinet.
2) Shelving in back has peeling damaged surface that could contaminate.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
1) Front door area of the 4 door reach in cooler soiled.
2) Lower front of the 4 door freezer on the right side soiled.
3) Lower shelf of the white cabinet under microwave soiled.
4) Table under the grill soiled.
5) Sides of fryer and area between fryer and prep table soiled with food debris and grease.
6) Top of the Hot[oint freezer 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.
- Single service items properly stored, handled, dispensed
Pizza boxes stored improperly on top shelf in back.
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.
- Floors properly constructed, clean, drained
FloorFloors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tiles are damaged and have loose material hanging over multiple surfaces.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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2/6/2013 | Routine | 86 |
HACCP: A hose must NOT be connected to the mop sink in the back area without a backflow preventer or "hose bibb backflow device".
- Critical: Wholesome, sound condition
Box with several spoiled and molded green peppers in cooler.
All foods in the establishment shall be in wholesome sound condition, free from spoilage, filth, and other contamination.
*peppers were discarded
- Original container, properly labeled, consumer advisory
No time on the cooked and cooled sausage in the pizza cooler.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Multiple ready to eat foods were not date marked. Although these foods were at proper temperatures, according to the Illinois State Food Code, ready to eat- potentially hazardous foods - held cold for more than 24 hours cannot be held longer than 7 days. Date marking helps to tract the life of a food and is required.
*date marking HACCP was given*
- Food contact surfaces designed, constructed, maintained, installed, located.
Several small containers that previously held commercially made foods were being reused to hold new foods.
The repeat use of equipment and utensils not made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods are prohibited.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Cardboard ling a cabinet and under the grill table.
2) Cabinet in the back has lifting peeling surface.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
Cardboard must be removed.
- Non-food contact surfaces clean
The following surfaces are soiled: white cabinet in corner, area between pipes and wall up front, french fry cutter mount, accessory pieces such as-milk crates-pipes lines etc.
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
No paper towels at handsink in pizza area.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
*paper towels were supplied
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Loose material on the ceiling panels poses a potential physical contamination possibility.
2) Exhaust baffles over cooking equipment are heavily soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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11/8/2012 | Routine | 82 |
Restaurant representatives - add corrected or new information about Chicago Grill International, 814 W Pioneer Parkway, Peoria, IL »