HACCP: Discussed correct storage of personal food and drinks. Personal food and drinks shall be stored on separate shelf below food items use for service in the establishment.
Chlorine sanitizing spray bottle concentration: 200 ppm.
Frozen foods are frozen.
Chemical dish machine is utilized.
- Food protection during storage, prepartion, display, service, transportation
Bag of beans stored on floor in dry storage room. Pan of rice left uncovered without a lid in storage room.
Provide lid for pan of rice. Store bag of beans a minimum of six inches above the ground to protect against contamination.
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.
Side wall of mop sink is in disrepair.
Repair side wall of mop sink.
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.
- Plumbing installed and maintained
Leaking pipe found under mop sink.
Repair leaking pipe.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
Cup and spoon found in bar hand washing sink.
Handsink shall be used for handwashing only
- Critical: Toxic items labeled and used properly
Two spray bottles of cleaner unlabeled and stored on bar counter top.
Clearly label spray bottle and store bottles of clean in designated chemical storage area
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2/4/2014 | Routine | 87 |
HACCP DISCUSSION: BREAK FOOD DOWN INTO SMALLER PORTION TO FOSTER FASTER COOLING.
- Food protection during storage, prepartion, display, service, transportation
Pot of food stored directly on the floor of walk-in cooler.
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
- Foods handled with minimal manual contact
Small single service bowl used as dispenser in a container food in the walk-in cooler.
Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee's drink in an uncovered cup on a kitchen table.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Critical: Toxic items properly stored
Toxic container of carbon remover stored on a shelf above food prep table with food items.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
Chemical removed.
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11/8/2013 | Routine | 86 |
HACCP DISCUSSION: FOOD LABELING
- Critical: Foods properly cooked and/or reheated
Container of cooked ready to eat food not properly dated.
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 proper labeling.
- Walls, ceilings, and attached equipment, properly constructed, clean
Cracks on lower part of wall by the back entrance. Eliminate crack to prevent harbor for pests.
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6/26/2013 | Routine | 94 |
HACCP DISCUSSION: SANITIZING
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Observed employees washing dishes in the middle compartment of the 3-compartment sink.
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.
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2/7/2013 | Routine | 98 |
HACCP DISCUSSION: FOOD STORAGE.
- Original container, properly labeled, consumer advisory
Some cooked food are not labeled in the True refrigerator.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Foods properly cooled
Temperature of potentially hazardous cooked onion cooling on the table at 58 degree F.
Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee's drink in an uncovered cup.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee~s hands
- Critical: Sanitizing concentration
No sanitizer detected on dishes from dish washing 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. Owner stated through a signed letter that dish washing machine will no mre be used in this establishment. The 3-compartment sink will be used.
- Wiping cloths clean, used properly, stored
Wet towels on tables. Store wet wiping towels in bucket of sanitizers.
- Single service items properly stored, handled, dispensed
Food contact surface of foam plates under a kitchen table stored exposed.
Single-service articles shall be stored, 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 soap in one of the hand washing machine. Always provide soap at every hand washing machine at all times to foster proper and complete hand washing.
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12/21/2012 | Routine | 81 |
LICENSE ISSUE TO OPERATE ACCORDING TO CHAPTER 10 OF PEORIA FOOD CODE. CHLORINE USED AS SANITIZER.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
A sufficient number of garbage and refuse containers shall be provided to contain all of the waste that accumulates.
- No Certified Manager Present
All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
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11/21/2012 | Final | |
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