HACCP: Discussed and provided information on Date Marking.
Hot foods hot, cold foods cold, frozen foods frozen.
- Food contact surfaces of equipment and utensils clean
Ice machine baffle was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind dish machine was found to be soiled. Clean on routine basis.
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8/19/2015 | Routine | 97 |
HACCP: Discussed and provided information on Cooling, reheating, and Power Outage.
Hot foods hot, cold foods cold, frozen foods frozen.
Note: Chaffer are being used outside for picnic events, Maintain hot foods 135 or above.
- Non-food contact surfaces clean
Bottom of Delfield freezer was 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 containers stored on floor in dry storage.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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5/19/2015 | Routine | 98 |
HACCP: Discussed and provided information on Cooling foods.
Cold foods cold, frozen foods frozen.
Quat used as sanitizer.
Note: The kitchen floor has been painted
- Food contact surfaces of equipment and utensils clean
Meat slicer and interior of drawers below steamer were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Top of drawer below steamer and interior of single door Delfield cooler were found to be soiled. Clean and sanitize on a routine basis to ensure proper food protection.
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2/13/2015 | Routine | 97 |
HACCP: Discussed and provided information on Hand Washing.
Cold foods cold, frozen foods frozen.
No Violations found at time of inspection.
No violation noted during this evaluation. | 12/12/2014 | Routine | 100 |
Providing Hand washing HACCP Hot foods hot, cold foods cold, frozen foods frozen. Quat: 200ppm
- Food contact surfaces of equipment and utensils clean
Ice machine baffle and interior of microwave found to be soiled. Clean and sanitize routinely to ensure food safety.
- Non-food contact surfaces clean
Exterior of microwave found to be soiled. Clean and sanitize routinely to ensure food safety.
- Storage/handling of clean equipment, utensils
Clean utensils stored in bus tubs found multi directional. Store in same direction to prevent direct contact of food contact surfaces.
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8/19/2014 | Routine | 96 |
HACCP: Boil Order Guidelines Provided.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
Note: In the fall of 2013 a small bar was constructed around the corne from the kitchen called the Converse Club. This bar does not have a hand sink plumbed. Management stated that a portable hand washing station is provided at all times during use. Bar is used 2-3 hours a night on game nights. Bar provides mixed drinks, beer on tap, and bottled beer. Ensure hand sink is provided AT ALL TIMES club is operating. If Converse Club is ever found to be operating without a hand wash station set-up, the establishment will be required to install a plumbed hand sink. Please contact Stephanie Streight at 309.679.6684 with any questions or comments regarding this requirement.
- Food protection during storage, prepartion, display, service, transportation
Farm & Ranch floor fan is heavily soiled and blows towards food contact surfaces (prep tables). Clean and sanitize to avoid potential contamination from dust particles. 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
The following food contact surfaces were soiled: interior of Sharp Carousel microwave, shelves in walk-in cooler, shelves in 2 door Delfield cooler, bottom shelves in single-door Delfield cooler. Clean all food contact surfaces as often as necessary.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There are no paper towels conveniently located next to the hand sink by the grill in the kitchen. Paper towels were moved closer to the hand sink to allow convenient use.
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
Fan guards, compressor cover, and ceiling in walk-in cooler is/are soiled. Clean and sanitize routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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5/15/2014 | Routine | 93 |
HACCP: Proper date marking of ready to eat potentially hazardous foods.
Quat Sanitizer: 400 ppm Dish Machine Heat Sanitized: 195 °F
- Original container, properly labeled, consumer advisory
Breading in metal pans in corner of kitchen near end of cook line were not labeled. Label all bulk items when removed from their original container.
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
Cheese cake pieces, container of hot dogs, and opened cheeses were not labeled with date of open or preparation. Label all ready to eat potentially hazardous foods with date of open or prepared. 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 identifying date of open/preparation and labeling.
- Food protection during storage, prepartion, display, service, transportation
Container of raw chicken in prep cooler on cook line was not fully covered with saran wrap. Maintain covered and protected at all times.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
Interior lip of Scotsman Ice machine in kitchen is broken and taped up with duct tape. 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.
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.
- Non-food contact surfaces clean
Bottom shelf of Prep cooler on cook line was soiled. Clean as often as needed 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.
- Storage/handling of clean equipment, utensils
Bottom of plastic bin used to store clean utensils in rack against back wall of kitchen had soil build up. Store clean utensils in clean containers.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
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8/23/2013 | Routine | 88 |
HACCP: Proper cold holding storage of Potentially Hazardous Foods and time control.
Quat Sanitizing 300 ppm
- Original container, properly labeled, consumer advisory
Large container of bread crumbs in dry storage area was not labeled. Label all bulk product with common name. 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. Corrected by manager, labeled container.
- Critical: Cross-contamination, equipment, personnel, storage
Carton of eggs were stored above ready to eat foods such as prepared onions and fresh mushrooms in Delfield Reach in cooler in kitchen. Store all raw products including eggs away and below ready to eat foods. Food that is not subject to further washing or cooking before being served shall be stored in a way that protects it against cross-contamination from food that requires washing or cooking. Corrected by manager, removed egg carton.
- Critical: Toxic items properly stored
Chafing dish fuel container and two lighters were stores above potato chips and food utensils in front rack next to kitchen entrance. Store all toxic items away and below any food and food related items. Toxic items shall be stored in a manner that prevents the contamination of food and food-contact surfaces. Corrected by manager, removed toxic items and stored away from food and food items.
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5/20/2013 | Routine | 90 |
HACCP: Discussed proper storage of wet wiping cloths. Provided HACCP bulletin.
Frozen foods are frozen.
Peoria Pest Eliminators are the pest control operators for the establishment.
Chlorine bleach is the sanitizer used in the establishment
- Food protection during storage, prepartion, display, service, transportation
Cooling/prepped foods in the walk in cooler were not covered.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) interior of the Delfield cheese cooler, 2) interior of Delfield two door cooler shelving and walls, 3) shelving in the walk in cooler, 4) interior of the ice machine baffle.
Clean and sanitize routinely.
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
The following non food contact surfaces are soiled: 1) various food carts throughout the establishment, 2) the exterior handles of the various coolers/hot holding units, 3) shelving with platters/trays.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There was no waste receptacle at the hand wash sink next to the three compartment sink. The hand wash sinks were soiled.
Corrected
- Floors properly constructed, clean, drained
The floor under large equipment, under the Wolf oven and under the dish machine and throughout at the floor drains are soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in cooler are soiled. There was a missing baffle at the exhaust hood. The exhaust hoods are slightly dusty.
Clean all fan covers and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall maintained in good repair.
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2/14/2013 | Routine | 91 |
HACCP: Date marking quat used as sanitizer
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Prepared veggie dip and mexican buffet in reach in cooler date marked 06/14/12.
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
Corrected by discarding.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Racks in reach in cooler excessively rusty.
- Wiping cloths clean, used properly, stored
wet wiping cloths (3) stored under prep table on shelf.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
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7/5/2012 | Routine | 93 |
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