HACCP = cleaning schedules
chlorine bleach sanitizer at dish machine = 100ppm
chlorine bleach sanitizer in bucket = 200ppm
All frozen food is frozen.
No violations during this inspection!
No violation noted during this evaluation. | 11/17/2015 | Routine | 100 |
Frozen foods frozen
Sanitizer: 200 ppm (bleach)
HACCP: Maintain all floors, ceilings, and walls clean and free of build-up
Great labeling and date procedures!
- Floors properly constructed, clean, drained
1.) The following floors were found to be soiled during the time of inspection... 1.) The floor to the left side of the dish machine below the dish machine and underneath the counter
- Walls, ceilings, and attached equipment, properly constructed, clean
1.) The ceiling located above the dish machine in the front kitchen was found to be soiled
2.) The back door next to the bathroom was found to be soiled on the upper portion
Walls and ceilings shall be maintained clean.
Correct by cleaning ceilings and doors
|
8/10/2015 | Routine | 98 |
HACCP = food handler training (information given)
cl- bleach sanitizer at dish machine = 100ppm
All frozen food is frozen.
- Thermometers provided and conspicuously placed
The thermometer located on the outside of the walk-in cooler is not accurate. Provide accurate and conspicuous thermometers in all cooling units. Provide a secondary thermometer for the walk-in cooler.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket on the walk-in cooler is torn. Maintain all non-food contact surfaces in good repair. Repair/replace the gasket.
- Non-food contact surfaces clean
1) The top exterior surface of the washing machine is soiled. 2) The gasket on the walk-in cooler is soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Storage/handling of clean equipment, utensils
The metal utensils located at the storage racks in the kitchen are not being stored properly. Spoons, knives and forks shall be touched only by their handles and stored inverted with the handles facing upwards. Invert the utensils during storage.
- Floors properly constructed, clean, drained
The floor surface located behind the kitchen stove is soiled. Maintain all floors clean. Clean this area.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The baffles in the vent hood are soiled. 2) The fan covers on the ceiling of the True cooler are soiled. 3) The fan attached to the wall, to the left of the True cooler in the kitchen is soiled. 4) The fan cover to the ventilation fan on the ceiling of the employee restroom is soiled. Maintain all ceilings and attached equipment clean. Clean these areas.
|
2/27/2015 | Routine | 94 |
HACCP: .Provided Toxic haccp sheet and discussed pest spray storage. Do not store with other cleaning products or with food. Phsically seperate from food and cleaning products.
Sanitizer used is Chlorine.
All frozen food was frozen.
- Floors properly constructed, clean, drained
Floors behind the oven and around the grease trap under the 3-compartment sink is soiled.
Clean and maintain clean floors.
|
11/26/2014 | Routine | 99 |
HACCP: Discussed the proper storage of toxic items. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces clean
The spice storage tray is soiled. The shelving with the silver bowls is dusty. The exterior and sides of the spice bin under the table are soiled. The fans in the kitchen are soiled.
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.
|
8/28/2014 | Routine | 95 |
HACCP: Discussed proper review of dented cans. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the dish machine, sanitizing buckets and three compartment sink.
Note: Provided stickers for the three compartment sink, hand washing and date/label marking.
Provided Variance Application as the establishment wants to grill outside, discussed temporary guideline procedures and temporary hand washing set up.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Shelving with the single service articles is not sealed/painted. 2) Shelving in the walk in cooler is rusted. 3) Side board by the prep tables is not completely painted.
Paint, stain or otherwise repair the shelving in the storage room to ensure it is smooth, easily cleanable and nonabsorbent. Resurface, repair or replace the shelving.
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.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Exterior and underside of the dish machine is sioled.
Clean routinely and repair.
Dishwashing machines shall be thoroughly cleaned at least once a day or more often when necessary in order to be maintained in a satisfactory operating condition.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) shelving in the walk in cooler, 2) interior of the True cooler, 3) interior baffle of the ice machine, 4) interior of the microwave.
Clean and sanitize all food contact surfaces routienly.
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 surfacses are soiled: 1) fan above True cooler, 2) holder for the #10 can opener, 3) silver cart by ice machine.
Clean and sanitize routinely and amitain 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.
- Floors properly constructed, clean, drained
The floor by the walk in cooler is in disrepair and cracked. The floor between the two prep tables is soiled.
Clean all floors routinely and maintain clean. Repair all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
The end caps of the lights in the laundry/storage room is missing.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
|
4/7/2014 | Routine | 92 |
HACCP: Proper hand washing after changing tasks and returning to food handling.
Cl- Sanitizer: 100 ppm Dish Machine Cl- Sanitizer: 100 ppm
- Thermometers, gauges, test kits provided
No test strips were present for testing of Cl- Chlorine bleach sanitizer and dish machine. Obtain test strips and use often to measure adequate sanitizer concentrations.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Critical: Sanitizing concentration
No Cl- bleach concentration was detected in dish machine cycles. Chlorine sanitizer source container was low. Test for proper concentration of sanitizer in the dish washer often, especially when container starts getting low. Replace container when no more sanitizer is being suctioned into rinse cycle of machine. Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer's specifications for time and concentration for machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization. Correct concentration is typically 100 ppm of Chlorine. Corrected, replaced container, primed and tested.
- Food contact surfaces of equipment and utensils clean
Interior lip of ice machine has soil build up. Clean and sanitize as often as needed to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
|
11/26/2013 | Routine | 93 |
HACCP: Proper concentrations of sanitizing solution and testing with test strips
Cl- Sanitizer: 100ppm
- Non-food contact surfaces clean
1) Racks in walk in cooler have spoil build up 2) Hinge area of ice machine has some mold growth 3) Top of dish machine is soiled. Clean all non food contact areas as often as needed to maintain clean.
- Floors properly constructed, clean, drained
Floors in hard to reach areas especially near dish washer and grease strap has some soil build up. Clean as often as needed to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
6/24/2013 | Routine | 98 |
HACCP: Hand washing was discussed. Chlorine used as sanitizer: 200 ppm
- Floors properly constructed, clean, drained
The floors in the kitchen are soiled especially in hard to reach areas.
- Lighting provided as required. Fixtures shielded
There is not sufficient lighting in the walkin cooler.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
|
3/22/2013 | Routine | 98 |
HACCP: Handwashing cl- used as sanitizer @ 100ppm
- Non-food contact surfaces clean
Racks in walk in cooler soiled.
- Single service articles not re-used
Single use containers such as cottage cheese containers being reused to store foods in.
Re-use of single-service articles is prohibited.
|
9/10/2012 | Routine | 97 |
Restaurant representatives - add corrected or new information about Children's Home Youth Farm Campus, 7225 W Plank Rd, Peoria, IL »