HACP: Pest Protection and Food Handler Requirements.
- In-use food dispensing utensils properly stored.
Inspector found tongs for frozen handburger touching product.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
Spoke with employee and corrected on site.
- Single service items properly stored, handled, dispensed
Inspector found spoons place within a basket. The spoons were faced in multiple direction.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Inspector found dumpster uncovered. Corrected and spoke to manager.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Walls, ceilings, and attached equipment, properly constructed, clean
Inspector found the wall and ceiling above fryer soiled due to the fryers not being located directly under hood. Move kitchen equipment 4 inches to the left so that fryer is located under the hood. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Inspector found brooms stored next to handsink. Storage mop and broom rack had fallen off wall. Storage rack needs replaced.
Cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in an orderly manner for the cleaning of that storage location.
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9/24/2015 | Routine | 94 |
HACCP: Discussed hand washing and bare hand contact. Provided info sheets
Sanitizer used is Quats
All frozen food was frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The door gasket to the freezer in between the ice cream machines is torn.
replace the torn gasket.
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.
- Storage/handling of clean equipment, utensils
Observed hot dog containers to be stored with their food contact surfaces face up for possible exposure to contaminated from above.
Corrected by moving the containers under a shelf so that they are effectively protected from the possibility of contaminations from falling into them.
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3/26/2015 | Routine | 98 |
All coolers and freezers in working order at this time.
Frozen foods frozen.
Quat sanitizer 300ppm
Food establishment may begin operations in accordance with Peoria City/County Chapter 10 Food Code.
- Rooms and equipment - vented as required
Mens restroom fan not in operation.
Manager stated work order will be put in for repair.
All restrooms shall have operational ventilation.
Ventilation systems shall be installed and operated according to law and, when vented to the outside, not create an unsightly, harmful or unlawful discharge.
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2/24/2015 | Final | |
- Critical: Facilities to maintain proper temperatures
Turn on and ensure coolers are able to hold at 41 degrees or less. Turn on and ensure all hot holding units are able to maintain at 135 degrees or above.
- Food contact surfaces of equipment and utensils clean
Clean -and sanitize all food contact surfaces.
- Non-food contact surfaces clean
Clean all non-food contact surfaces.
- Critical: Outer openings protected from insects, rodent proof
Seal gap under back door.
- Walls, ceilings, and attached equipment, properly constructed, clean
Seal sinks to wall.
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2/13/2015 | Preliminary | |
HA.CCP - Discussed proper food protection during storage , preparation and display.
Sanitizer - Quats
- Food protection during storage, prepartion, display, service, transportation
Dry foods/condiments stored under sewage line in basement.
Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines. Worker moved shelving storing food items to another location. Corrected.
- Critical: Sanitizing concentration
No sanitizer solution prepared in buckets for cleaning and sanitizing food and non food contact surfaces. Provide sanitizing solution for proper sanitizng. Worker made sanitizing solution at 300ppm. Corrected.
- 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.
- Non-food contact surfaces clean
Soiled gasket on food preparation cooler behind front counter. Exterior surface of walk in cooler door soiled. Cleaned and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Cases of single service cups stored under sewage line.
Single-service articles shall not be placed under exposed sewer lines or water lines. Worker moved single service cups to another location. Corrected.
- Critical: Hand washing sinks installed, located, accessible
Observed food debris in handsink behind front counter. Clean and sanitize handsink. Handsinks are for handwashing only. Worker cleaned and sanitized handsink. Corrected.
- Floors properly constructed, clean, drained
Observed several broken tiles on flooring.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Observed peeling paint on ceiling.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Unshielded light fixtures in dry storage (basement) area.
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.
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1/24/2014 | Routine | 84 |
Frozen foods were all frozen.
HACCP: Pesticides such as RAID, Round Up, D Con etc must be stored totally separate from other chemicals used in the establishment.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Turkey, ham and hot dogs in prep cooler in grill area were not date marked.
2) Cole slaw in the walk in was not 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.
The maximum life is 7 days.
* Items were date marked* Note: Pasteurized, processed, American cheese slices are not subject to the date marking requirement*
- Thermometers provided and conspicuously placed
No thermometer could be located in the orange julius cooler.
The numerically scaled indicating thermometer, accurate to plus or minus 3 degrees F, shall be located to measure the air temperature in the warmest part of the facility and located to be easily readable.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Trash cans in rest rooms do not have covers.
Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
- Food contact surfaces of equipment and utensils clean
1) Silver King cooler in grill area has soiled rails inside where drop in pans sit.
2) Interior bottom of the cooler with topping above is 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) Cabinets at the drive through are soiled toward the front.
2) Box holding papers has food debris on surface.
3) Black ornamental lid holder on shelf behind electro freezer is soiled.
4) Plastic flat trays holding the soft pack bread have build up of dirt on them.
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
1) A few single service items in the basement were not stored properly protected.
2) Multiple single service paper goods in the middle area (cookline area) Were improperly stored and handled. Evident by packages being opened from the tops causing the food contact surface to be exposed to hand contact and others not stored inverted.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) No soap would dispense at the handsink near the decorating table.
2) No paper towels at the handsink near the decorating table.
3) No trash can stationed at the handsink near the decorating table.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
1) Flooring behind the 3 bay sink along the coving is soiled.
2) Flooring in the basement is sticky in a few areas and has some product debris under the racks.
3) Floor behind and under ice machine is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Various areas throughout where there is loose paint and materials on ceilings.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
The light over the chemical rack in the basement is not functioning making it difficult to see clearly.
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.
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9/24/2013 | Routine | 84 |
The food and drink license for this establishment was temporarily suspended due to a fire on June 11, 2013. This establishment has met all conditions for reopening by disposing of food product, and cleaning and sanitizing of all food and non food contact surfaces. Manager states that Peoria Fire Department was onsite prior to this visit and also gave aproval to reopen. Mechanical refrigeration is holding an ambient temperature of 40 degrees F. The Food and Drink License is hereby reinstated and the establishment is approved to reopen.
No violation noted during this evaluation. | 6/12/2013 | Fire | |
|On June 11, 2013 Environmental Health received a call from the Peoria Fire Dept. that there had been a grease fire at the facility. Morgan Smith and I responded and arrived at the site at approximately 9:30. Brad Pierson fron the Fire Dept. meet us upon arrival and explained that the ansul system didn't dump but that the firemen used a K class extinguisher and a powder chemical to suppress any flair up in the deep fryer. Sandy, the manager was cleaning the fryers at the time of the fire.
The FIre Dept. is requiring a complete cleaning of the hood system and inspection of the ansul system before they can reopen Jim Stevens, building inspector has been called to determine if the hood system must be updated.
A copy of the Fire Dept. approval will be required by the Health Department before approval to reopen can be granted.
AT THIS TIME THE FOOD AND DRINK LICENSE IS TEMPORARILY SUSPENDED UNTIL THE FOLLOWING CONDITIONS CAN BE CORRECTED AND COMPLETED
No violation noted during this evaluation. | 6/11/2013 | Fire | |
HACCP: Restrooms and other plumbing installed must be fully functional and in compliance with the Illinois State plumbing code.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Hot dogs, cheese slices and cole slaw in grill cooler all not properly date marked.
2) Package of sliced cheeses at 10 days - not 7. This was thrown out.
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. The maximum hold time is 7 (seven) days. * •Open items dated*
- Food contact surfaces of equipment and utensils clean
Interior of cooler under the toppings is soiled inside.
-The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
-1) Underside of the white board at the orange Julius area was soiled and soured.
2) Interior window ledge over the waffle irons is soiled.
3) Shelf behind the microwaves has some sort of debris on surface.
4) Overhead exhaust system and suppression lines above grill are 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
Single roll brown paper towels and gloves stored under the soap, window cleaners and pesticides on shelf in basement.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No garbage can at or near the handsink in the dishwash area.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
Various areas where ceilings and walls are damaged and present a contamination hazard.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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5/6/2013 | Routine | 88 |
Recheck of the facility was done. No visible leaking of water as stated in the previous inspection report. Kurtis (president of this area) provided documentation of the Electrician report and roofing construction proposal. See attached copies. Kurtis stated rotor rooter came and plumbed the drains however a tile for the two floor drains in the basement has possibly collapsed. The two drains appear to only drain water from an ice machine. Drains and toilets were flushed and ran no immediate draining issue observed. Facility has approval to reopen.
No violation noted during this evaluation. | 4/24/2013 | Recheck | |
During the beginning of a routine inspection at the facility water leakage was noted in the basement. One of the areas of major concern was water leakage into an electrical box connected to conduit feeding into a breaker box. I immediately called the police and fire department to determine if this could be of immediate danger and also had the manager ask all customers to exit the building. The manager Sandy also called her supervisors to the site. The roof is leaking in several areas including over the service counter and in the dining room as indicated by tiles that are water soaked and sagging. There is also a leak around the plumbing vent pipe in the basement, Another unrelated issue is that one of the floor drains in the basement is full of standing water and does not appear to be draining.
After the fire dept. arrived they did examine the box and determine it was not "hot" but they did call Cilco to come out and make a determination on the connectivity. The fire chief also told Pat, the GM, that an electrician needs to come out and also examine the electrical set up in the building.
My supervisor arrived on site to assess the situation with me and it was decided that due to the electrical situation, the instability of the roof to deter water intrusion and the standing waste water in the floor drain that the facility should remained closed until all these areas of concern could be addressed and corrected. The GM, Pat agreed to this voluntary closure for safety concerns. The facility will keep in contact with me regarding the status of the conditions and a determination will be made when repairs have been done
as to when the facility can re open.
No violation noted during this evaluation. | 4/18/2013 | Unknown | |
HACCP: Store pesticides completely separate from cleaning supplies and chemicals.
Complaint #12-0394 was addressed at routine inspection.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Trays with BBQ and cole slaw had no date mark on either the containers or tray.
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.THe maximum hold time is 7 days.
- Food protection during storage, prepartion, display, service, transportation
Paper wrapped cones in plastic storage box were stored improperly.
Store so that the paper wrap surface is up an out and all in one direction to avoid hand contact with the edible part of the cone.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Cabinetry at the drive thru has damaged surfaces.
2) Insulation over the conveying tubes in the walk in is loose and hanging over open containers of product.
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 fryer soiled.
2) Underside of white board at OJ prep cooler.
3) Bread trays from ISB soiled with dirt.
4) Lower shelves in basement 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
Small red spoons at drive thru and in front area stored improperly.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
- 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 back by 3 bay.
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
A few areas in the back of the house where ceiling is damaged and that could contaminate foods and utensils.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Light. in walk in freezer is insufficient.
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.
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8/23/2012 | Routine | 86 |
HACCP: Even if separated in the cooler by a container, personal foods and beverages must be handled and stored in accordance with the code. .
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cheeses, deli meats and hot dogs in cookline prep cooler not 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.
*HACCP sheet given*
- Thermometers provided and conspicuously placed
Could not locate thermometer in small Silver King cooler under toppings area.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food contact surfaces of equipment and utensils clean
1) Interior of small Silver King cooler soiled.
2) Interior of larger cooler under toppings area 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) Grey utensil and condiment holders under front counter soiled.
2) Speed rack ledges in cookline prep area soiled.
3) Shelving in basement soiled.
4) Handles and sides of doors on 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.
- Single service items properly stored, handled, dispensed
Tall red spoons in metal holder all stored improperly.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
- Plumbing installed and maintained
Water to dump sink on frontline nearest handsink was shut off.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
*water was turned on*
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap was available at the handsink in the front.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
1) Drain under the soda machine in front is soiled and has a number of drain flies present in and around the grate cover.
2) Floors along the rear of equipment - the baseboards where walls meet floors - are soiled. Mostly out front.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Various areas where walls and ceilings have damage that could physically contaminate foods or utensils.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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3/30/2012 | Routine | 85 |
HACCP: Discussed date marking and HACCP bulletin given to Tim , the manager.
- In-use food dispensing utensils properly stored.
Ice scoop laying flat across the ice at soda machine ice bin in front.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice
.*this was corrected*
- Food contact surfaces designed, constructed, maintained, installed, located.
Metal skimmer on hanging rack in back was damaged and had loose metal mesh.
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.
*this item was discarded*
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Various areas of wooden cabinetry are damaged exposing bare wood and chipping paint.
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.
Garbage can in Men's restroom not covered.
Easily cleanable, covered receptacles shall be provided for waste materials in toilet facilities including vestibules.
- Food contact surfaces of equipment and utensils clean
1) Racks in the walk in are soiled.
2) Interior of sandwich prep cooler has a support rack that is heavily soiled.
3) Bottom of Kelvinator cake freezer soiled.
4) Silver King reach in cooler soiled and has large amount of standing water inside.
5) Coolers at topping area are soiled under the containers and have large amount of frost build up.
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
The following non food contact areas are soiled: Clear plastic cup holding area - inside, chocolate spilled on the front of the black plastic 4 drawer unit, between fryers -grease build up, underside of the microwave shelf - splatter, underside of the shelf above gravy hot holding unit -splatter, lower front shelf where microwaves sit, bread trays from Interstate Brands - dirty,
shelving at drive thru area -especially lower.
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
Brown bags stored on bottom shelf at drive thru area were very dirty.
*these were disposed of*
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces.
- Plumbing installed and maintained
Hot water faucet fixture at the 3 bay sink is broken off - water still functions.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Replace the fixture.
- Critical: Outer openings protected from insects, rodent proof
Large gap exists between two drive thru windows.
Openings to the outside shall be tight fitting and self-closing. Eliminate gap.
*this will be re checked on or after the 7th of Dec.
- Lighting provided as required. Fixtures shielded
Light in the single door retail cooler on dining floor is not shielded.
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.
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11/23/2011 | Routine | 86 |
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