HACCP Hand sinks shall be used for handwashing only.
Quat sanitizing three bay sink concentration: 200 ppm
Frozen foods are frozen.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal drinks stored in numerous locations throughout the kitchen and bar.
Corrected
- Non-food contact surfaces clean
Exterior lids of bulk flour bins are soiled.
Routinely clean all food contact surfaces.
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
Plates located on top of shelf above prep table are not covered or inverted.
Provide protective covering or invert plates.
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.
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10/28/2015 | Routine | 93 |
HACCP Store all raw meats below all ready-to-eat foods.
Quat sanitizing three bay sink concentration: 200 ppm.
Chemical dish machine.
Frozen foods are frozen.
- Non-food contact surfaces clean
Interior bottom surface of freezer is soiled.
Routinely clean interior surfaces of freezer.
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: Toxic items properly stored
Small fire extinguisher found stored on counter on prep cooler.
Store all toxic items in designated chemical storage area. Corrected
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7/23/2015 | Routine | 94 |
HACCP Reviewed proper handwashing practices and procedures.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks of reach-in refrigerator have chipped and peeling paint.
Resurface racks.
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 designed, constructed, maintained, installed, located.
Bottom door gasket of freezer is torn.
Repair or replace door 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.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. bottom interior surfaces of reach-in refrigerator, 2, bottom interior surfaces of freezer, 3. side exterior wall of oven.
Routinely clean all non-food contact surfaces.
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.
- Clean and soiled linen segregated and properly stored.
Clean towels found in numerous locations.
Store clean towels in clean and designated area.
Clean clothes and linens shall be stored in a clean place and protected from contamination until used.
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4/14/2015 | Routine | 95 |
HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - dishmachine - chlorine
- buckets, 3 bay sink - quats
- Food contact surfaces designed, constructed, maintained, installed, located.
Cut board on food prep table soiled, grooved and pitted.
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. Resurface or replace cut boards.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on bottom door of 2 door freezer.
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. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Bottom interior surface of ovens soiled. Soiled interior bottom shelving in 2 door freezer and 4 door cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Gaskets on doors of drawer coolers soiled. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Plates on shelf above prep station not covered.
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. Provide cover for plates.
- Lighting provided as required. Fixtures shielded
Lights above food prep station (over dishes) in kitchen area 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. Provide light shields.
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11/11/2014 | Routine | 92 |
HACCP - Discussed and provided written information on date marking.
Sanitizer - dish machine - chlorine
- dish machine - bar - quats
note - There will be a recheck fee assessed for all rechecks.
- Original container, properly labeled, consumer advisory
Several frozen meats in freexer not labeled.
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. Properly label meats.
- Food contact surfaces designed, constructed, maintained, installed, located.
Measuring cup utilized for and stored in bulk flour. Provide utensils with handles for dispensing.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on door of Deefield freezer. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Interior sufaces of Delfield freezer soiled with debris. Clean and sanitize food contact surfaces.
- Critical: Water source safe, hot, and cooled under pressure
No cold water under pressure at dump sink (bar).
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water. Repair sink to provide runing hot and cold water under pressure. Recheck on or after 8/25/14
- Critical: Outer openings protected from insects, rodent proof
Gap at front door.
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. Repair or replace door to remove gap. Recheck on or after 8/25/14.
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8/11/2014 | Routine | 85 |
- Critical: Facilities to maintain proper temperatures
4 (glass) door cooler ambient temperature of 70 degrees F.
A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility. Unit has been repaired and now holds an ambient temperature of 36 degrees F. Unit may now be placed in service. Corrected.
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5/1/2014 | 1st Recheck | |
HACCP - Discussed and provided written information on general food storage.
Sanitizer - dish machines - chlorine
- buckets - quats
Note: There will be a recheck fee assessed for all rechecks.
- Critical: Facilities to maintain proper temperatures
Four (glass) door cooler temperature at 70 degrees F.
A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility. Repair unit to maintain a cold temperature of 41 degrees F or below. This unit is placed out of service until repaired. Recheck on or after 5/13/14.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in 4 (glass) door cooler peeling.
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. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of 2 door freezer and 4 (glass) door cooler.
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. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Soiled interior surfaces: 2 door freezer, 2 door prep table cooler. Clean and sanitize food contact surfaces.
- Storage/handling of clean equipment, utensils
Dishes stored on shelf with food contact surfaces 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. Invert or cover dishes to protect food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled with debris.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
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4/29/2014 | Routine | 89 |
HACCP: Sanitizing solution must be at a sufficient concentration to effectively sanitize. Sanitizing is not cleaning - it follows cleaning.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Mozzarella cheese, goat cheese and ricotta in glass door 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 and the maximum hold time is 7 days.
*Cheeses were marked*
- Food protection during storage, prepartion, display, service, transportation
Ice bin cover is not large enough to protect entire contents of ice bin. Provide additional piece to cover and protect food ice.
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
Bottom interior of freezer in dish room 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)\ Sides of fryer, wall, and oven next to fryer soiled with grease.(
2) Top of ice machine soiled.
3) Cord on the juicer on rack soiled.
4) Ledge where beer cooler meets to close soiled.
5) Linen lining basket holding knives under prep area 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.
- Storage/handling of clean equipment, utensils
Preset tableware not protected.
Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
- Single service items properly stored, handled, dispensed
Pan liners and box holding them sitting under the flat grill soiled with food debris.
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.
- Plumbing installed and maintained
No cold water at the dump sink behind the bar.
\Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
All sinks must be supplied with hot and cold running water.
- Floors properly constructed, clean, drained
Flooring along baseboard behind and around the dish machine soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/19/2013 | Routine | 86 |
| This facility has been granted approval to operate under the guidelines of Chapter 10 Food Safety of the Peoria County Code.
The facility must be in compliance with the Illinois State Plumbing Code.
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Foods used in the facility must be from approved sources - contact this Department if there are any questions regarding this.
A counter check for the license fee was received for $225 from Dustin and Ashley Allen. The check is from Princeville State Bank.
License may be granted.
No violation noted during this evaluation. | 9/23/2013 | Final | |
Facility must complete items outlined before final approval can be granted to operate. Facility must comply with all building and plumbing codes.
- Food contact surfaces designed, constructed, maintained, installed, located.
Brackets in 4 door reach in cooler in back are rusted and have large strips of peeling paint on surfaces. These must be replaced or repaired.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal all bare wood surfaces.
- Food contact surfaces of equipment and utensils clean
Chef's drawer under grill soiled.
Continue cleaning and sanitizing food contact surfaces as work is completed.
- Non-food contact surfaces clean
Continue cleaning and sanitizing as final work is completed.
- Storage/handling of clean equipment, utensils
Silverware must be protected if preset for the day.
- Critical: Hand washing sinks installed, located, accessible
Hand wash sink to serve cookline was not in original position approved on plans and is inadequately located to serve cook area properly.
A handsink must be installed either directly across from the garbage along the retaining wall or within the cookline.
*\Final appointment to be set - installation must be complete*
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Door•s to restrooms must self close.
- Critical: Outer openings protected from insects, rodent proof
Double doors in back room have a very large gap underneath. There is a threshold ordered. The gap must be eliminated before facility can \open.
*Final appointment to be set - must be done by this time*
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles and all fixtures necessary for function of exhaust hood must be back in place.
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9/18/2013 | Preliminary | |
Restaurant representatives - add corrected or new information about Edge By Chef Dustin Allen, 5832 N Knoxville, Peoria, IL »