HACCP: Discussed and provided information on Food Handler Training.
Frozen foods frozen.
Note: Area to the right of the counter (now used as an office) has a disconnected hand sink. A review of plans submitted and previous inspection will be completed to determine if hand sink is required and must be reconnected. A representative of Peoria City/County Health Department will contact establishment to notify of any requirements.
- Food contact surfaces designed, constructed, maintained, installed, located.
Bottom of ice bucket was found cracked and damaged. Replace to ensure a smooth, durable, easy to clean surface.
- Food contact surfaces of equipment and utensils clean
Top self above Bev-Air cooler and ice machine baffle was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Exterior of the ice machine was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Single service items properly stored, handled, dispensed
Case of cups and lids were found stored on floor under cash registers.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Sprayer was found to be below flood rim in three compartment sink. -Corrected by hanging to keep hose above flood rim.
Devices to protect against backflow and backsiphonage shall be installed at all fixtures and equipment where an air gap of at least twice the diameter of the water inlet is not provided between the water outlet from the fixture and the fixture's flood-level rim.
- Floors properly constructed, clean, drained
Floor in walk in cooler was found to be damaged and in disrepair. -Repair by next routine inspection.
Floor behind grease trap and in walk in freezer was found to be soiled. Clean on a routine basis, maintain clean.
- Lighting provided as required. Fixtures shielded
Light shields in walk in cooler are cracked and damaged. Repair/Replace.
- No Certified Manager Present
No Certified Food Manager was present during inspection, No certificate is available.
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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12/1/2015 | Routine | 87 |
A complaint investigation was conducted due to RFS #15-0254. Complainant stated " They are selling spoiled chicken. He was just there today and the chicken tasted bad (spoiled)." After speaking to the manager it was determined chicken comes in frozen and raw, is thawed in cooler, then breaded and cooked. Temperatures in walk in cooler of chicken in cooler was found to be 39F. Chicken in freezer was frozen. Cooked chicken was found to be above 139F and is kept under heat lamps. No temperature violations or spoilage was observed.
No violation noted during this evaluation. | 6/18/2015 | Complaint Investigation | |
A complaint investigation was conducted on 6/5/2015 due to RFS #15-0220. Complainant stated the bathroom was not working and out of order. During investigation the bathroom was found to be fully functional, manager stated the bathroom has been operational and they have not had any problems. No violations found during investigations.
No violation noted during this evaluation. | 6/5/2015 | Complaint Investigation | |
HACCP: Discussed and provided information on Food Handler and Food Manager.
Hot foods hot, cold foods cold, frozen foods frozen.
Section 750.570, addition of food handler training requirement under Subpart C: Personnel. Staff have not received Food Handler Training. Correct by next routine inspection. New staff have 30 days to complete. Information being provided on training during inspection.
- Food protection during storage, prepartion, display, service, transportation
Cases of chicken were found to be opened and uncovered in Walk in Cooler, baking pans with dough were found uncovered in Walk in Freezer. Keep covered to ensure proper food safety.
- Food contact surfaces of equipment and utensils clean
True freezer shelves, interior baffle of ice machine, and interior of Arctic Air freezer in storage shed were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Handles on True Freezer, Beverage-Air cooler, walk in cooler, and Arctic Air freezer in shed were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Single service items properly stored, handled, dispensed
Case of "Family Boxes" were found stored on floor of shed.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
3 compartment sink faucet was found to be leaking. Repair/Replace.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Garbage dumpster lid were observed to be opened during inspection. Keep lids closed.
Waste containers stored outside the establishment such as dumpster, compactor and compactor systems shall be kept covered when not in actual use.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tiles in storage shed missing in food storage areas. Replace.
- Lighting provided as required. Fixtures shielded
Light shields in walk in cooler are cracked and damaged. Repair/Replace.
- Critical: Toxic items labeled and used properly
A large tub of white powder was found stored next to shelf with salt and other food products. Tub was unlabeled and is a cleaning agent. -Corrected by labeling.
Working containers of bulk cleaning agents shall be labeled for easy identification of contents.
- No Certified Manager Present
No Certified Food Manager was present during inspection, No certificate is available.
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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5/6/2015 | Routine | 84 |
. . HACCP: Food Handler Training
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen in the Bev-Aire freezer
Note: American Pest Control provides monthly pest control service. Reviewed records for the past year. Last date of service was November 3, 2014.
- Potentially hazardous foods properly thawed
A package of raw chicken was thawing in standing water in the three compartment sink and then at room temperature on a tray on the prep table. Corrected: chicken moved to walk in cooler to thaw. 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.
- Food protection during storage, prepartion, display, service, transportation
A tray of fried chicken, buckets of gravy, and a container of raw chicken are stored in the walk in cooler without any lid or covering. Provide lid or covering.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior baffle of ice machine, soda nozzles on soda fountain, shelves in both Bev-Aire coolers, shelves in walk in cooler, clean side of the drain board on three compartment sink, prep table in back room. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Critical: Outer openings protected from insects, rodent proof
Upon arrival for inspection, observed back door cracked open approximately two inches. All exterior doors must be kept closed tightly to preclude the entrance of insects and rodents. Keep doors shut tight when not in the process of taking trash out to dumpster. Corrected: door closed tightly and locked. Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
- Floors properly constructed, clean, drained
Various tiles throughout back room storage, walk in cooler, and lobby are chipped or missing. Flooring area that runs along the wall in the back room is soiled. Floors are soiled beneath equipment and tables. Clean floors routinely and repair/replace missing/chipped tiles.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guard covers and compressor cover in the walk in cooler are heavily soiled. 2) Vents in the dining room above tables are soiled. 3) Various walls throughout establishment are soiled, including walls behind the three compartment sink and behind the ice machine in the back room.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
No certified food safety manager on duty at time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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11/20/2014 | Routine | 88 |
HACCP: Date Marking HACCP Provided
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
Note: American Pest Control is the pest control operator. Pest control receipts show monthly service, including 4-10-14 (today), 3-6-14, and 2-12-14. No pests (alive or dead) were observed during inspection.
- Critical: Foods properly cooled
Two steel containers of macaroni and cheese and one steel container of cooked corn on the cob were not date marked with the day or date of preparation in the walk-in cooler. Corrected by education. Items were cooked and cooled yesterday and were labeled as such.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food 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 shall be counted as Day 1.
- Food protection during storage, prepartion, display, service, transportation
Packages of raw chicken were stored open and exposed in the walk-in cooler. Provide a lid or covering.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces of equipment and utensils clean
1) Ice transfer bucket and scoop are soiled 2) Shelves in walk-in cooler are soiled 3) White diverter in ice machine is soiled
Clean and sanitize all food contact surfaces as often as necessary to 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
1) Exterior of ice machine is soiled 2) Exterior of flour bin is soiled 3) Exterior of Beverage Air fridge is soiled
Clean and sanitize all non-food contact surfaces as often as necessary to 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards/compressor cover in walk-in cooler is soiled 2) Fan guard covers in the tall freezer are soiled 3) Walls behind 3 compartment sink and in walk-in cooler are soiled
Clean and sanitize walls, ceilings, and all attached equipment as often as necessary to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
No certified person on staff at time of inspection. Manager, Carol, stated that she is enrolled in an FSSM class that is taking place this Saturday and Sunday at the Farm Bureau. Provide proof of certification at next routine inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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4/10/2014 | Routine | 89 |
This is a complaint investigation for RFS #13-0571. According to the complainant, chicken was purchased (piece of chicken unknown as this would affect investigation) and was not fully cooked inside. I did speak to the manager on duty Latasha Williams who stated that there had not been any phone calls or complaints from any other customers. The procedures for cooking were reviewed according to the manual
No violation noted during this evaluation. | 11/20/2013 | Complaint Investigation | |
HACCP: Discussed routine changing of the sanitizer bucket. Provided "Wiping Cloth Solutions" HACCP bulletin.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Critical: Wholesome, sound condition
Severely dented cans of jalapenos were found stored on the prep table.
Discussed the importance of reviewing dented cans and removing those cans that are dented. If the cans are dented in the establishment, open them immediately and utilize them or place them in a container.
Unacceptably damaged containers of food shall not be used in the food establishment.
- In-use food dispensing utensils properly stored.
The ice transfer receptacle was found stored on a soiled surface.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1)The ice transfer receptacle is broken. 2) The shelving in the walk in cooler is rusted/in disrepair.
Replace the ice transfer receptacle. Repair/resurface/replace the shelving.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) ice transfer bucket, 2) interior baffle of ice machine, 3) Shelving in walk in cooler.
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 exterior of the ice machine is soiled. The exterior of the flour bin is soiled.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls and ceilings in the walk in cooler are soiled.
Clean and sanitize routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
There is no certified person present in the establishment.
Provide original certificates of certified personnel.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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10/21/2013 | Routine | 88 |
/RFS 13-0442: complainant stated that on 9/10/13 she "found roach in macaroni shell from the mac and cheese."
Investigated complaint on 9/12/13 by SS and CS. Manager showed flow of food from receiving macaroni and cheese to heating for sale. No cockroaches or signs of cockroaches were seen at time of inspection. Manager provided two most recent pest reports from American Pest Control dated 9/10/13 and 8/9/13. Routine pest control practices documented.
Recommend complaint closed.
No violation noted during this evaluation. | 9/12/2013 | Complaint Investigation | |
HACCP: Discussed proper storage of all personal items. Ensure that no cell phones or other personal items are stored on or around food or food equipment.
Quats is the sanitizer used in the establishment.
- In-use food dispensing utensils properly stored.
Ice bucket was found stored on a soiled ice box.
Corrected
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee observed smoking and then entering establishment without washing his hands. Employee also observed 'washing' hands by quick soaking in the 'wash' portion of the three compartment sink.
Corrected by education. Provided Handwahshing HACCP bulletin.
Food service employees shall not wash their hands in a sink used for food preparation, ware washing, or in a service sink or a curbed cleaning facility used for disposing mop water and similar liquid waste.
Employees shall maintain a high degree of personal cleanliness and conform to good hygienic practices during all working periods in the food service establishment.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The hand wash sinks and three compartment sinks in the establishment are not sealed to the wall. 2) The small GE cooler seals is in disrepair.
1) Seal all areas where potential splash may occur with caulk or sealant. 2) Repair or replace the cooler. 3) Repair or replace the seals or latches to ensure that doors close to the coolers.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Critical: Sanitizing concentration
There was no detectable sanitizer in the three compartment sink.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Interior baffle of the ice machine, 2) shelving and tables of the walk in cooler, 3) small prep cooler at the corner in the cooking area, 4) interior of bev-aire cooler.
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
The following non food contact surfaces are soiled: 1) the exterior of the ice bin, 2) The seals of the door for the walk in cooler, 3) the seals and tracks of the GE and prep coolers, 4) racks above the hot holding units in side room, 5) counter under soda and tea dispenser, 6) bun storage rack.
Clean and sanitize 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.
- Single service items properly stored, handled, dispensed
Box of paper towels are stored on the floor by the flour.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Floors properly constructed, clean, drained
1)The floors throughout the facility are in disrepair. 2) The floors throughout the facility under equipment and shelving and in the walk in cooler are soiled.
1)Floors, floor coverings, mats, and duckboard shall be maintained clean. 2)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 constructed of smooth, easily cleanable, durable material.
- Lighting provided as required. Fixtures shielded
Light shields in the walk in cooler are in disrepair.
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.
- No Certified Manager Present
There is no original certificate present for 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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4/24/2013 | Routine | 83 |
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