GC:
Frozen foods frozen
Sanitizer: 200 ppm (cl-)
HACCP: Education on the use of gloves and handout from the code on only using gloves for one task
Manager was observed wearing gloves and handling ready-to-eat foods on the prep line. Manager then cleaned the counter with a sanitizing cloth and recontinued to handle ready-to-eat foods with the same gloves on.
Lighting in the dry storage next to bakery is very dim. Discussed with manager who attempted to replace light. Manager will call an electrician. Light will need corrected for cleaning purposes.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several items in the true refrigerator between the oven and true freezer in the kitchen were found without dates and labels. Items included meats, cheeses, cheese spreads, and dressings.
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.
Corrected by labeling all foods with the date of preparation. Discussed with manager who states the food is prepped, put in the cooler for cool down, and then labeled. Discussed the importance of labeling the items immediately after preparing in order to ensure all food products are labeled with the appropriate date and not forgotten. (Employee stated some of the food was from the catering the night before. Discussed labeling all food products at catering)
- Food protection during storage, prepartion, display, service, transportation
Chocolate cake and a baked good product were found in the silver freezers in the back room storage without a covering or protection
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Correct by covering all food from potential contamination during storage
- In-use food dispensing utensils properly stored.
A bakery sheet with baked goods in the bakery was found with the handle of the cutter stored on the bakery items
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are heavily soiled... 1.) inside of the true refrigerator next to the bread slicer
- Non-food contact surfaces clean
The following non-food contact surfaces are heavily soiled... 1.) the outside of the combo proof holder
- Plumbing installed and maintained
The 3 compartment sink is leaking from several areas of the faucet
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Correct by repairing all leaks
- Critical: Presence of insects/rodents. Animals prohibited
Several fruit flies were found around the mop sink and dish area
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
Correcting by using fly strips and cleaning drains. During the last inspection, an abundance of fruit flies was found in the establishment. The number of fruit flies has significantly decreased since September's inspection but fruit flies are still present. Continue to provide fly strips and clean drains. Last known pest control visit was in September. If problem continues, contact pest control again to help address the issue.
- Floors properly constructed, clean, drained
The following areas of the floor are soiled... 1.) the floor on the right side of the ice machine
- Walls, ceilings, and attached equipment, properly constructed, clean
1.) The wall next to the corner oven in the kitchen is heavily soiled
|
11/12/2015 | Routine | 82 |
A recheck was conducted on 09/14/15 to determine if the amount of drain flies has been reduced. Only 4 drain flies were observed during the inspection. Effective measures such as cleaning the drains and hanging fly strips have been taken. An invoice for pest control was given (see attachment). Establishment uses Peoria Pest Eliminators who come 4 times a year. No further recheck needed. A recheck fee will be assessed for all rechecks.
- Critical: Presence of insects/rodents. Animals prohibited
A recheck was conducted on 09/14/15 to determine if the amount of drain flies in the establishment has been reduced. Only 4 drain flies were observed during the inspection
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
Correct by cleaning drains and hanging fly strips
|
9/14/2015 | 1st Recheck | |
A Routine inspection conducted on 9/1/2015 found the dish machine was unable to produce a proper sanitizer concentration. Dish machine has been fixed and now has a concentration of 100ppm Cl-.
Recheck fees may apply to all rechecks.
An additional recheck will be conducted on or after 9/10/2015 to address a drain fly issued. Manager requested several more days to work on the issues. During this insepction it was noted that drain fly population seems to be reduced. Drain flies were still observed in back storage room and around dish machine/mop sink. A recheck fee may apply to recheck.
No violation noted during this evaluation. | 9/4/2015 | 1st Recheck | |
HACCP: Discussed and provided information on Hand Washing.
Hot foods hot, cold foods cold, frozen foods frozen.
A recheck will be conducted on or after 09/03/2015. A recheck fee may apply to any recheck. The recheck will be conducted to ensure dish machine has been fixed and has a sanitizer concentration of between 50-200 ppm Cl-
A recheck will be conducted on or after 09/08/2015. A recheck fee may apply to any recheck. The recheck will be conducted to ensure proper measures are being taken to control fly and drain fly infestation.
3 compartment sink sanitizer and buckets were found to be within 50-200 ppm.
- Original container, properly labeled, consumer advisory
Multiple containers observed with spices or other dry products without any labeling to properly identify.
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: Hands washed, good hygienic practices (observed).
Multiple employees were observed not washing hands when between tasks and also not washing hands appropriately.
Food service employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a hand-washing sink or the handle of a restroom door.
Food service employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation which includes working with: exposed food, clean equipment and utensils, unwrapped single-service articles, and after any type of activity that contaminates the hands.
-Corrected though education.
- Critical: Sanitizing concentration
During inspection Dish Machine was reading 0ppm. Maintain dish machine between 50-200ppm Cl-.
A recheck will be conducted on or after 09/03/2015. Recheck fees may apply. Contact Peoria City/County Health Department if machine is repaired sooner or not repaired by 09/03/2015 contact Justin at 309.679.6161.
- Food contact surfaces of equipment and utensils clean
Bottom of hot holding unit, top of dish machine, Underside of both Hobart mixers in bakery, and Interior bottom of true freezer in kitchen were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Single service items properly stored, handled, dispensed
Single service cup lids were found stored on floor in back storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
Top of dish machine was observed to be leaking. Repair.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Presence of insects/rodents. Animals prohibited
An infestation of Drain Flies and house flies were observed during the inspection, primarily in dish washing area/ mop sink along with back storage room next to walk in cooler.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
A recheck will be conducted on or after 09/08/2015. Recheck fees may apply.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceilings throughout facility were observed to have pealing/chipping paint. Seal to ensure a smooth, durable, easy to clean surface. Falling paint chips may contaminate food products.
|
9/1/2015 | Routine | 81 |
HACCP Routinely check for the presence of pest and rodents in storage rooms and closets.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Pan of pastries stored uncovered on moving storage rack.
Provide protective covering for pans of pastries.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Front storage shelving has chipped and peeling paint.
Resurface 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.
- Wiping cloths clean, used properly, stored
Wet wiping cloth found in front hand sink.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Single service articles not re-used
Single-service portion cups used for food dispensing.
Provide proper utensil for food dispensing.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
Rubber glove used for draining of wash bin of three compartment sink.
Provide proper draining device or replacement/repair of drains for proper disposal of waste water.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
Wet towel found in front hand sink.
Corrected
- Floors properly constructed, clean, drained
Floors underneath storage racks in dry storage room are soiled.
Routinely clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
4/15/2015 | Routine | 88 |
HACCP Reviewed date-marking.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
Measuring spoons are soiled.
Wash, rinse, and sanitize measuring spoons.
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
Racks on bakery room dry storage racks are soiled.
Wash and clean racks.
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: Hand washing sinks installed, located, accessible
Chocolate milk dumped in catering kitchen hand sink.
Wash, rinse, and sanitize hand sink. Corrected by education.
Hand sinks shall be utilized for hand washing only.
|
11/24/2014 | Routine | 93 |
RFS 14-0353 was discussed during routine inspection. Complainant reported that there is a roach infestation on the premises and that a rat and rat droppings are present in the storage, prep, and bakery area. During inspection, live traps were set in different locations by American Pest control. Traps were set last week by licensed pest control operator. No pests were present in the traps. There were no signs of rat/mice droppings or a roach infestation in the establishment. All storage areas were checked and inspected. MJ
HACCP Upon food deliveries, inspection produce for fruit flies and other pest.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
Hot foods are hot.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving in cash wrap station is peeling and chipped.
Resurface and repaint 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.
- Non-food contact surfaces clean
Shelving units in bakery storage room is soiled with powdered crème.
Wash and clean shelving units.
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: Presence of insects/rodents. Animals prohibited
Fruit flies present in container of onions.
Discard onions
- Floors properly constructed, clean, drained
The flooring areas are soiled in the following areas: 1. bakery storage room, 2. along wall next to floor mixer and prep table in bakery room, 3. underneath and around stove in catering kitchen.
Clean and maintain flooring.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Rooms and equipment - vented as required
Condenser on bottom cooler in bakery room is soiled with dust and dirt.
Clean and maintain condenser.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
|
7/24/2014 | Routine | 92 |
HACCP: Discussed and review proper boil order procedures and setup: Boil order bulletin was left at establishment.
Chlorine sanitizing bucket concentration: 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Container of chocolate powder mix found on the floor near baking ovens. Several pans of pastries and sweet potatoes are uncovered on movable racks.
Store containers of food a minimum of inches above the ground to protect against potential contaminants
- Food contact surfaces of equipment and utensils clean
Interior of various food bins containing flavored baking mixes are excessively soiled.
Thoroughly wash, rinse, and sanitize all bins throughout establishment.
The food-contact surfaces of all cooking equipment and kitchenware shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Exterior of various food bins containing flavored baking mixes found throughout the establishment are heavily soiled.
Routinely wash and clean food containers.
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: Hand washing sinks installed, located, accessible
Food debris found in the following hand sinks: 1. hand sink in catering room, 2. hand sink near employee restroom.
Wash, rinse, and sanitize hand sinks
- Floors properly constructed, clean, drained
Flour spilled on the floor of the dry storage room.
Wash and clean flooring and trim.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units shall be maintained clean..
- Walls, ceilings, and attached equipment, properly constructed, clean
Back and side walls near stove are excessively soiled with splash and food debris.
Thoroughly clean and maintain walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
2/28/2014 | Routine | 89 |
HACCP: Sanitizer concentration.
Frozen foods were frozen.
Chlorine sanitizer is used.
Discussed outdoor grilling with owner. A variance for outdoor grilling must be applied for and approved before commencing. All requirements of outdoor grilling must be met when/if variance is approved, including but not limited to, outdoor handwash station and sanitizer.
- Original container, properly labeled, consumer advisory
1. Plastic bottle of salt on dry storage shelving not labeled with contents. 2. Various containers of bulk flours, sugars, and dry mixes with labels peeling or unreadable due to marker wiping off or smearing. 3. Non-potentially hazardous foods prepped on site not labeled with contents (ex: powdered sugar based frosting).
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
Multiple potentially hazardous foods not labeled with date or day by which the food shall be consumed, sold, or discarded on the premises (ex: sliced turkey, sliced roast beef, sliced onions). Multiple potentially hazardous foods not discarded after 7 days (opened and combined containers of ricotta cheese and roast beef au jus).
Correct by regularly going through all date-marked foods to ensure they are being consumed or discarded by the 7th day of storage.
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
Bag of cake flour stored on dry storage room floor with top open.
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 contact surfaces of equipment and utensils clean
1. Meat slicer soiled. 2. Interior of various fridges and coolers soiled.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
1. Handles of various coolers, fridges, and freezers have soil accumulation. 2. Shelving in dry storage area and under prep tables dusty and soiled.
3. Seals on various fridges and coolers 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.
- Floors properly constructed, clean, drained
Floors in the following areas were soiled: dry storage area, walk-in cooler, catering prep area, bakery prep area. Clean floors and hard to reach areas of flooring as often as necessary to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items properly stored
Catering fuel cannisters stored touching boxes of deli tissue used to dispense food. Store all toxic items in an area separate from food and utensils that will come in contact with food.
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.
|
9/30/2013 | Routine | 83 |
HA.CCP DISCUSSION: FOOD TEMPERATURE.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several containers of cooked and cooled potentially hazardous food sitting out on kitchen prep table at temperatures between 45 and 50 degree F.
Salad dressings in tubes stored in room temperature.
Ensure tempreature of cold potentially hazardous food at 41 degree F or below. During preparation bring out only the amount needed from the refrigerator. Foods moved back into refrigerators. Store dressings in cooler or on ice.
- Food contact surfaces designed, constructed, maintained, installed, located.
Peeling and rusty raclks in coolers.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Food contact surfaces of equipment and utensils clean
Soiled interior of coolers in the storage area, prep cooler in the bakery area, and come refrigerators.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
Soiled floors in the following areas: Utensils storage area, in the kitchen under tables and sinks, dry goods storage area, bakery storage area . Clean and maintain clean floors.
Water accumulation on floor near the kitchen area air conditioning system and the utensils storage area. Eliminate source of leakage and mop floor.
|
6/26/2013 | Routine | 90 |
Restaurant representatives - add corrected or new information about Cracked Pepper Catering, 3406 Ne Adams St, Peoria, IL »