HACCP Properly date-mark all potentially hazardous cooked foods.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Container of sugar is not labeled.
Properly label 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
Numerous food items are not date-marked.
Correctly date-mark food items. Corrected by education.
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.
- Potentially hazardous foods properly thawed
Raw fish found thawing improperly in mop sink.
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.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Raw fish found thawing improperly in mop sink.
Properly thaw foods in a clean container n a food prep sink.
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
Interior surfaces of microwave are soiled.
Wash, rinse, and sanitize all interior surfaces of microwave.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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8/28/2015 | Routine | 84 |
The end of the drain pipe from the mop sink and the mop sink itself is now secured.
Note: After speaking with Brian McGrath, the City of Peoria Plumbing Inspector, he stated that the lack of an air gap at the end of the drain pipe is not an issue because it's not a food prep sink. This is not a critical violation.
No violation noted during this evaluation. | 7/9/2015 | Recheck | |
HACCP = plumbing requirements
- Original container, properly labeled, consumer advisory
The pork (partially cooked) and the rice which are both cooked a coole down do not have labels provided on them. Label all cooling potentially hazardous food with the date and time of preparation. Provide labels on these products.
- Food protection during storage, prepartion, display, service, transportation
A personal coat was being stored on top of the onions in the kitchen. Food shall be protected at all times. The coat was relocated.
- Food contact surfaces of equipment and utensils clean
The interior surface of the white microwave in the kitchen is soiled. Maintain all food-contact surfaces clean. Clean this area.
- Critical: Cross-connections, back-siphonage, back-flow prevented
The end of the wastewater drain pipe from the mop sink and hand sink in the kitchen is directly plumbed into the floor and if the mop sink gets moved, the drain leaks all over the floor. Devices to protect against backflow and backsiphonage shall be installed at all fixtures and equipment where an air gap of at least twice the diameter of the water inlet is not provided between the water outlet from the fixture and the fixture's flood-level rim. A recheck will take place on or after 10 days.
- Walls, ceilings, and attached equipment, properly constructed, clean
The vent covers on the ceiling of the three-door cooler in the kitchen area are soiled. Maintain all ceilings and attached equipment clean. Clean these areas.
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4/27/2015 | Routine | 89 |
HACCP Discussed general food storage and sanitizer concentration. All raw meats shall be stored below any and all potentially hazardous ready-to-eat foods. Spanish HACCP forms given to owner.
Frozen foods are frozen.
- Wiping cloths clean, used properly, stored
Towels found in numerous locations throughout establishment.
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 center plate of microwave is soiled.
Wash, rinse, and clean center plate of microwave.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
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10/23/2014 | Routine | 97 |
Establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Soap missing at some handsinks.
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9/8/2014 | Final | |
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Coolers are not on and running.
- Critical: Facilities to maintain proper temperatures
S•ome coolers are not installed in their location yet.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Three compartment sink sprayer hangs below flood rim of sink.
Install a fixture to allow the sprayer to hang above the flood rim.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap or paper towels at any hand sinks.
- Walls, ceilings, and attached equipment, properly constructed, clean
)Mop sink and back handsink not sealed to wall.
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9/4/2014 | Preliminary | |
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