HACCP: Food handler reaquirments
- Original container, properly labeled, consumer advisory
Facility does not have consumer advisory posted on menus. Post consumer advisory on menus.
A consumer advisory shall be posted in view of the patrons in the form of a brochure, deli case or menu advisory, label statement, table tent, placard or other written notification to advising them of the potential risk of eating raw or under-cooked animal food.
- Food protection during storage, prepartion, display, service, transportation
Found blanched fries in walk in cooler with out loose cover.
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
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found seal to the freezer by the dish area torn, found seal to the double door freezer peeling off. Non food contact surfaces shall be easily cleanable and in good repair.
- Food contact surfaces of equipment and utensils clean
Found clean plastic containers stained with buffalo sauce. Containers were discarded.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Non food contact surface cleaning: please dust the fan on the cook line shelf, please dust the shelf on cooks line by single service clam shells, clean the back splash gaurd to the range top, Non food contact surfaces shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The hood has excess of grease build up mainly over fryers.
|
12/2/2015 | Routine | 92 |
HACCP: Consumer Advisory
- Original container, properly labeled, consumer advisory
Found no consumer advisory on menu or posted. Facility does offer steaks that may not be fully cooked depending on customer order request. Corrected by leaving consumer advisory to be posted. Inspector highly recommends placing CA on menus when they are reprinted.
- Food protection during storage, prepartion, display, service, transportation
Found raw chicken stored in undrained ice. Raw chcicken should not be stored in contact with water or undrained ice.
Found no covers on fries and on chicken in the walk in cooler. All items shall be covered in storage.
- Foods handled with minimal manual contact
Found portion cup being uced to dispense cheese on cook line. Corrected by removing portion cup and speaking to employees. Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Food contact surfaces designed, constructed, maintained, installed, located.
Found seveal cutting boards grooved, worn and stained. Food contact surfaces shall be easily cleanable and in good repair.
- Outside storage area clean, enclosure properly constructed
Found excess of litter and leaves soak with spilled grease in dumpster fence area. Clean dumpster area.
Outside storage areas or enclosures where garbage and refuse containers are stored shall be maintained clean.
- Floors properly constructed, clean, drained
Mop and deck brush the floor under the cook line equipment. Floors shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Dust ceiling vent areas in the kitchen. Ceilings shall be clean.
|
9/14/2015 | Routine | 90 |
HACCP: PRovide cooling haccp sheet. Provided hand washing sheet
Sanitizer used: Dish machine is Chlorine,. Wiping cloth bucket uses Quats.
All frozen food was frozen
- Original container, properly labeled, consumer advisory
Observed the following food items which were not labeled with the date or TIME: Sausage links and bbq pork in the prep cooler, cooling mushrooms and onions on self above the stove, in the walk in cooler, soups and cheese dips did not have the time of cooling on them.
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
Vegetable beef soup, 2 containers of spinage dip were at 48-55 degrees F. Items were dated 3/30.
Corrected by discarding the items immedately.
Recommend reviewing cooling methodes. All cold foods must be at or below 41 degrees F.
Cool potentially hazardous food requiring refrigeration after preparation rapidly to an internal temperature of 41°F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
- Floors properly constructed, clean, drained
Observed the floor to be soiled between and under cooking equipment and under the dish machine.
Clean and maintain clean all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
3/31/2015 | Routine | 93 |
HACCP = food handler training
As of January 1, 2015, all "food handlers" within a restaurant are required to have a 2-hour online training course completed. To access frequently asked questions and all options for online courses, go to www.pcchd.org and on the right side of the screen, under "Recently Updated Pages", click on "Food Protection Program". This page will have all information needed. All food handlers are required to have this certification provided for inspections starting in 2015. Provide a binder or another way for these to easily be available for any inspections. If you have any further questions, please contact me (Kate Brown) at 309-679-6097.
Quat sanitizer in buckets = 200-400ppm
cl- sanitizer at dish machine = 50ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Individual containers of creamer, which require refrigeration, temped between 58-69 degrees F. Maintain all cold potentially hazardous food items at 41 degrees or below. The creamer has been discarded and new provided. It was discussed to place the creamer container inside a secondary larger container with ice so the creamer container can completely be submerged in the ice. The container now meets these requirements.
- Thermometers provided and conspicuously placed
A thermometer is not present in the black Igloo cooler at the bar. Provide an accurate and conspicuous thermometer in all cooling units. Provide a thermometer in this cooler.
- Non-food contact surfaces clean
1) The gasket on the door of the beer walk-in cooler is soiled. 2) The fan located on the floor in the prep area near the ice machine is heavily soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Plumbing installed and maintained
The faucet at the hand sink located along the wall near the battering station in the kitchen has duct tape on it and a leak is present when the faucet is turned on. Maintain all plumbing in good repair. Repair this sink.
- Critical: Hand washing sinks installed, located, accessible
Ice along with straws and slices of limes and a lemon were found in the hand sink at the bar upon inspection. Hand sinks shall be used for hand washing only to prevent cross contamination. The items have been removed from the hand sink.
- Critical: Toxic items properly stored
1) An unlabeled spray bottle with a blue liquid in it is found located below the dish machine. 2) An aerosol can of air freshener is found at the bar located among cans of food. Label all toxic items and store them in a designated area. Label the spray bottle and relocate the air freshener. The bottle has been labeled and the aerosol can removed.
|
10/13/2014 | Routine | 83 |
HACCP: Provided Toxic haccp sheet
Sanitizer used: Quats for wiping cloth. Dish machine uses Chlorine.
- Critical: Foods properly cooked and/or reheated
Potatoes, nacho cheese and gravy all in the steam table being heated up.
Corrected by having the cook rapidly heat the foods on the grill. If other wise proven that the steam table can be used for reheating by the manufacture do no reheat in the steam table.
Steam tables, bain-maries, warmers, and similar hot food holding facilities shall not be used to rapidly reheat potentially hazardous foods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The left door gasket on true freezer next to the dish washer is torn. The left door gasket of the True freezer near the 3-compartment sink is torn.
Replace the torn gasket.
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.
- Critical: Sanitizing concentration
Dish machine was not sanitizing correctly at the time of inspection.
Corrected by placing the hose farther down into the sanitize bucket and priming the dish machine. The dish machine was now sanitizing at 100ppm.
The greenish blue hose was only a few inches in the grey hose sleeve in the sanitize bucket, thus not allowing for the sanitize to be pumped to the dish machine. Sliding the greenish blue hose farther down into the grey sleeve allowed to the sanitize to be sucked up and into the dish machine.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
|
6/24/2014 | Routine | 90 |
HACCP: Discussed and provided date marking haccp sheet
Sanitizer: Dish machine uses chlorine. 3-compartment sink and wiping use quats.
Note- Discussed importance of maintaining the food on ice at or below 41 degrees F. Always monitor the foods and make sure there is ice on the product.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Estimated 2 lb of cooled cooked pulled pork in the prep table on the cook line was at 53 degrees F.
Corrected by discarding the pork and proper holding temperatures were discussed.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The left door gasket on true freezer next to the dish washer is torn. The left door gasket of the True freezer near the 3-compartment sink is torn.
Replace the torn gasket.
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.
- Single service articles not re-used
A black dressing container was being used as a scoop in the Flavor base located under the grill.
Corrected by education and the item was removed and replaced with a handled utensil.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
1) The floor under the cooking equipment is soiled. 2) The space between the floor and the wall under the three compartment sink is not sealed.
1) Clean and maintain clean floors. 2) Provide a wall coving or some other from sealing the space.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
|
1/22/2014 | Routine | 91 |
HACCP - Discussed proper food handling practices with worker and proper utilization of handsinks.
Note- Also discussed with owner about proper storage of high chairs. Extra high chairs and booster seats stored in employee restroom. Owner was asked to store high chairs and booster seats in a more appropriate place.
- Critical: Foods properly cooled
Bus tubs stacked 3 high in walk in cooler with fried potatoes freshly cooked. Temperature of fries 167 degrees F. Cool large volumes of potentially hazardous foods rapidly, utilizing such methods as limiting the depth of the food to 4 inches or less, agitation, quick chilling or water circulation external to the food container. Worker separated bus tubs to provide adequate circulation for proper cooling. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Three bus tubs of fries stacked with bottom of each tub on top of fries in walk in cooler. Stack bus tubs separately so as not to contaminate food in each container with potential contaminants of outer surface of each container. Worker place each container separately on shelf. Corrected.
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.
Torn gasket on doors of True 2 door freezers. Repair or replace gaskets.
- Wiping cloths clean, used properly, stored
Wet towel on counter at fry station.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Mold growth on shelving in walk in cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving under matting in dishwash area soiled. Clean and sanitize non food contact surface.
- Storage/handling of clean equipment, utensils
Plates on top shelf of line food contact surface unprotected.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means. Owner later covered dishes with protective covering. Corrected.
- Plumbing installed and maintained
Valves/spigot on mop sink leaks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
Heavily soiled baffles in hood. Provide a routine cleaning.
|
10/14/2013 | Routine | 85 |
HACCP - Discussed proper thawing with worker. Discussed storage of personal beverages and potential for cross contamination with worker and owner. Discussed proper usage of handsinks and potental for contamination with worker and owner. Discussed proper storage of potentially hazardous foods and possibility of cross contamination with workers. Discussed proper concentration of sanitizer solutions with worker and owner.
Sanitizer - bucket - chlorine
- dishmachine - chlorine
Note - discussed with RD that 2 consecutive cores of 70 or below will result in a compliance conference.
- Potentially hazardous foods properly thawed
Frozen chicken wings thawing in a bus tub under batter prep station.
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. Worker placed chicken wings in walk in cooler to properly thaw. Corrected.
- Critical: Potential for cross-contamination
storage practices
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed open personal beverage stored above fryers while french fries were being prepared.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces designed, constructed, maintained, installed, located.
Cut board on steam table excessively grooved and discolored. Resurface or replace cut board.
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.
- Critical: Sanitizing concentration
Sanitizing solution concentration in bucket greater than 500ppm. maintain sanitizer solution concentration at 200ppm. Worker remade sanitizer solution at 200ppm. Corrected.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloths on counter in food preparation area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Interior surface of both microwave ovens soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving in back food prep area storing spices soiled with debris. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Utensils in drawer (back food prep area) stored with handles multidirectional. Store utensils with handles in same direction to minimize contamination.
- Single service items properly stored, handled, dispensed
Multiple single service articles (plates, to go containers, cups, utensils, aluminum pans) stored in employee restroom.
Single-service articles shall not be stored in toilet rooms or vestibules. Worker removed articles from restroom. Corrected.
Single service articles stored on floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Single service articles not re-used
Ketchup bottles being refilled and reused. Once original contents of ketchup bottles has been emptied, do not reuse.
Re-use of single-service articles is prohibited. owner discarded bottles. Corrected.
- Critical: Hand washing sinks installed, located, accessible
Observed ice dumped in handsink. handsinks are for handwashing only. Clean and sanitize handsink.
Lavatories shall be accessible to employees at all times. Worker cleaned and sanitized handsink. Corrected.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No papertowels at handsink at bar.
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
Baffles in hood heavily soiled. Provide a routine cleaning.
|
4/15/2013 | Routine | 68 |
Provide documentation of certified personnel within 30 days.
Ambient temperature of mechanical refrigeration maintaining temperatures of 41 degrees F. or less.
Ambient temperature of hot holding units maintaining a temperature of 135 degrees F or greater.
Manager has decided to store dishes under hot hold unit at prep line to protect food contact surfaces of dishes.
HACCP plans for smoking of pork shoulder and beef brisket were submitted and approved.
Per Chapter 10, Peoria County Code, Food Safety, permission granted to operate. Permission to operate also subject to compliance with State of Illinois Plumbing Code.
- Food contact surfaces designed, constructed, maintained, installed, located.
Peeling paint in True single door cooler on front food prep line. Interior of cooler has been resurfaced. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of glass front cooler in wait prep area. Gasket has been repaired. Corrected.
- Food contact surfaces of equipment and utensils clean
Soiled food contact surfaces: ice bin, interior of salad cooler, ice machine. Food contact surfaces of equipment have been cleaned and sanitized. Corrected.
- Plumbing installed and maintained
Hot water valve on handsink at south wall in kitchen leaks. Worker adjusted valve. It no longer leaks. Corrected. Leaky spigot at 3 bay sink. Leaky spigot has been repaired and no longer leaks. Corrected. Water from drain at food prep sink spillin onto floor. Drain lines have been adjusted by worker to flow into drain. Corrected.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No self closing feature on employee restroom door. Worker installed self closing feature on door. Corrected.
No trash cans at handsinks. Trash cans have been provided. Corrected.
No papertowels at bar for proper handwashing. Paper towels and dispenser have been installed. Corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing ceiling tiles in kitchen and back food prep area. Ceiling tiles have been installed. Corrected.
- Rooms and equipment - vented as required
No ventilation system in employee restroom. Ventilation system has been provided. Corrected.
- Rooms clean, lockers provided and used, clean
No designated area for storage of employee personal items.
Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other belongings.
|
3/11/2013 | Final | |
Food service equipment in main kitchen area not on and running. All hot and cold holding units must be running and maintaining proper hot or cold temperature at final inspection. Manager states that upper surface of hot line will be utilized to store dishes. It is strongly recommended that a shelf be installed to provide proper protection of the food contact surfaces of dishes stored above hot line.
Guidelines were discussed and written samples given to management on how to provide a HACCP plan for products prepared in a smoking process. A HACCP plan for this process and products must be submitted by this establishment and approved by this department prior to final approval to operate.
- Food contact surfaces designed, constructed, maintained, installed, located.
Observed peeling paint in True single door cooler on front food preparation line.
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. Resurface interior by final inspection.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of glass front cooler in wait prep area. Repair or replace gasket by final inspection.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: ice bins at bar, interior of salad cooler, ice machine. Clean and sanitize food contact surfaces by final inspection.
- Plumbing installed and maintained
Hot water valve on handsink at south wall in kitchen leaks. Leaky spigot on left spigot at 3 bay sink. Water from drain at food prep sink spilling onto floor instead of in drain.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
Correct by final inspection.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Employee restroom does not have a self closing door.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
Several handsinks without trash cans.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used. Provide trash cans by final inspection.
No papertowel dispenser at bar. Provide paper towels or hand drying mechanism by final inspection.
- Walls, ceilings, and attached equipment, properly constructed, clean
Observed missing ceiling tiles in kitchen and back food preparation area. replace ceiling tiles by final inspection.
- Rooms and equipment - vented as required
No ventilation system in emplayee restroom.
Rooms from which obnoxious odors, vapors or fumes originate shall be mechanically vented to the outside in new or extensively remodeled establishments. Provide proper ventilation by final inspection.
- Rooms clean, lockers provided and used, clean
No designated area for storage of employee personal items.
Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other belongings. Provide designated area by final inspection.
|
3/4/2013 | Preliminary | |
Restaurant representatives - add corrected or new information about Donnelly's Pub Llc, 4501 N Rockwood Ave, Peoria, IL »