GC: Frozen foods frozen Sanitizer: 200 ppm (cl-) HACCP: Handwashing handout
- Food contact surfaces of equipment and utensils clean
The upper popper portion of the popcorn machine was heavily soiled with build-up
All food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all food contact surfaces
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10/9/2015 | Routine | 98 |
HACCP: Discussed and provided Glove Use and Hand Washing information.
Hot foods hot, cold foods cold.
- Food contact surfaces of equipment and utensils clean
Interior bottom of Pepsi cooler found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Handle of microwave found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
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10/3/2014 | Routine | 97 |
HACCP Ensure that chlorine sanitizer has proper concentration.
- Food contact surfaces of equipment and utensils clean
Interior of cappuccino machine is soiled.
Wash, rinse, and sanitize interior surfaces of cappuccino machine.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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5/22/2014 | Routine | 98 |
HACC|P: Proper handwashing is key to preventing spread of illness.
- Food contact surfaces of equipment and utensils clean
Lower inter\ior of Pepsi cooler by pass thru window soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of deposits and other accumulated soil.
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10/18/2013 | Routine | 98 |
|HACCP: Date marking is required on all potentially hazardous ready to eat foods held more than 24 hours. EX. If product is left from this event and transported to main storage | for later use it must be dated marked and then has only a 7 day life.
IT IS HIGHLY RECOMMENDED THAT EQUIPMENT BE PRE WARMED IN ADVANCE AND IT IS REQUIRED THAT THE CHEESE SAUCE AND HOT DOGS BE COOKED AND HELD TO 135 DEGREES.
- Critical: Hot food at proper temperatures
Y1) •Cheese sauce for pretzels and nachos not at proper temperatures.
2) Hot dogs not at proper temperatures.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times.
*to speed service and heating -microwave was utilized*
- Food protection during storage, prepartion, display, service, transportation
B1ox of nacho chips sitting directly on the floor with product inside.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or \transported.
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
* Box was elevated*
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4/29/2013 | Routine | 93 |
HACCP: Clean and sanitize grills and other outdoor equipment before use.
- Thermometers, gauges, test kits provided
Test strip tube empty.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
Upper interior of the microwave soiled with dried on hanging cheese sauce.
The food-contact surfaces of all cooking equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
.Overflow "drain" on cappuccino machine has dried on sticky cocoa inside.
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.
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9/21/2012 | Routine | 96 |
HACCP: Handwashing must be done before donning AND immediately after removing gloves.
- Critical: Wholesome, sound condition
Open can of cheese sauce on lowest right hand shelf of Pepsi cooler in corner was moldy.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
Container was emptied and disposed of.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Gondolas in multiple refrigerators at 57-60 degrees. These were transported in from a licensed facility. Due to the product being out of temperature and not time indication of preparation on the product containers these must all be disposed of no later than 7 pm if not sold/consumed.
Be advised if these cannot be held at 42 degrees or less at all times - including transport - they must be time labeled and held for no more than 4 hours or they may be disposed of.
- Food contact surfaces of equipment and utensils clean
Popcorn machine at far end of stand soiled.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
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4/20/2012 | Routine | 88 |
An inspection of this concession was attempted during a track meet. After no one showed up to open the stand after 15 minutes a call was made to the athletic director, Duane Peterson, regarding operation. He stated that the stands will not be open during regular events, but only during things like tournaments or special invitational where crowds are expected.
No violation noted during this evaluation. | 4/10/2012 | Unknown | |
- Critical: Hand washing sinks installed, located, accessible
There is a commercially designed portable handwashing station set up outside the building for the grilling area.
- Critical: Outer openings protected from insects, rodent proof
The door to the outside has a self closing arm mounted which allows door to completely self close.
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10/21/2011 | Recheck | |
This facility has been a functional concession stand but is now being licensed.
The restrooms are in an adjacent building less than 10 feet away.
The mop sink is located in concession stand # 2's maintenance closet.
This concession is at the North end of the football field and will serve football and track events.
There is a variance for the outdoor grill.
This facility has been granted approval to operate under the guidelines of Chapter 10, Food and Food Handlers Code, Peoria County.
- Critical: Hand washing sinks installed, located, accessible
The outdoor grill will be provide with a temporary handwash set up.
The school plans to provide a "cambro" type portable unit for handwashing that can be moved inside to prevent vandalism.
The handwash sink is a utility type sink. This is to be used for handwashing ONLY.
- Critical: Outer openings protected from insects, rodent proof
-The outer door does not self close..
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.
Will recheck this for compliance on October 21, 2011.
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9/16/2011 | Routine | |
Restaurant representatives - add corrected or new information about Dunlap School Concession #4, 5220 Legion Hall Rd, Dunlap, IL »