Door sweep replaced. No daylight showing through at the bottom of the door.
No violation noted during this evaluation. | 11/13/2015 | 1st Recheck | |
HACCP: Side work charts and pest protection
- Food contact surfaces of equipment and utensils clean
Please clean off the ice machine ice shield.
The cutting boards to the make table have become stained and grooved.
The food-contact surfaces of all cooking 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
Please provide paper towel dispenser that protects clean towels from drips from wet hands at the bar area hand sink and at the hand sink on the cooks line by smoker.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Critical: Outer openings protected from insects, rodent proof
Found door sweep missing to the back door. Replace missing door sweep. Reinspection will occur in 10 days. Fee may apply.
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.
- Floors properly constructed, clean, drained
Found paint chipping off the floor in the high traffic areas in the kitchen area.
Floors of garbage or refuse storage rooms, shall be constructed of easily cleanable, non-absorbent material.
Found excess of debris on floors in kitchen. Please clean the floors in the corners and at the wall floor junction.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Please dust the front of the hood and the vents by the hood area.
Please dust the fan grate area on the fan unit to the walk in cooler.
Please clean the caulk line to the dish area spray sink.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Please repaint the back door where hands have worn off the paint.
|
10/29/2015 | Routine | 90 |
HACCP: Provide and discussed cooking temperature haccpo
Sanitizer used: Dish machine is high temp. 3-compartment is quats. Bar uses Chlorine.
- Thermometers, gauges, test kits provided
Heat sanitizer gage on the dish machine is not reading.
Machine or water line mounted numerically scaled indicating thermometers accurate to +/- 3 degrees F. shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold.
- Plumbing installed and maintained
Ice machine is discharging to the floor causing flooding.
Manager made a phone call to have this fixed immediately
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) Hose from the water heater was discharging into the hand sink. 2) No soap or paper towels at the hand sink.
1) Maintain the hand sink for hand washing only. 2) Provide soap and paper towels to the hand
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
|
7/28/2015 | Routine | 96 |
HACCP: PRovided and discussed hand washing.
Sanitizer used. Dish machine High temp. 3-compartment and wiping bucket is Quats. 3-compartment at the bar uses Chlorine
All frozen food was frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The handle for the freezer near the walk in cooler is broken.
Remove and replace the handle so that it is in good repair.
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.
- Thermometers, gauges, test kits provided
The digital thermometer not functioning correctly on the dish machine.
The owner stated the part is on back order.
Machine or water line mounted numerically scaled indicating thermometers accurate to +/- 3 degrees F. shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold.
- Non-food contact surfaces clean
The door ledges of the beer coolers were observed to be soiled.
Clean and maintain clean non-food contact surfaces.
- Storage/handling of clean equipment, utensils
Observed the clean utensil bin across from the dish machine with standing water in them.
Corrected by having the employee remove, rewash and sanitize all the utensils and bins so that they are no longer in standing water.
Utensils shall be kept in a clean dry place.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No waste can near the hand sink next to the grill in the kitchen.
Corrected by putting a waste bucket near the hand sink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
The following locations are where the floor was soiled: a long the edges of the walk in cooler, floor behind the cook line, floor under the dish machine, the floor under the 3-comp sink/ ice bin behind the bar and under the smoker.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Observed the ceiling around the vents in the kitchen to be dusty.
Clean and maintain clean ceilings.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Complete separation from living/sleeping area, laundry
Observed employee jackets to be hanging on the bread rack in the kitchen.
Corrected by removing the jackets from the rack.
Have a designated area for employee personal items.
|
2/13/2015 | Routine | 91 |
HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - dishmachine - heat
- buckets - quats
- 3 bay sink - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of drawer cooler under grill.
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.
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet cloths in sanitizer.
- Food contact surfaces of equipment and utensils clean
Soiled diverter on ice machine. Clean and sanitize food contact surfaces.
|
10/29/2014 | Routine | 96 |
Note- There will be a recheck fee for all rechecks.
HACCP - Discussed and provided written information on date marking.
Sanitizer - buckets - quats
- 3 bay sink at bar - chlorine
- dish machine - heat
- Wiping cloths clean, used properly, stored
Wet wiping cloth left on counter at bar.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet wiping cloths in sanitizer bucket.
- Food contact surfaces of equipment and utensils clean
Bottom interior surface of Frigidaire freezer soiled with debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Heavily soiled gasket on walk in cooler door. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Single service silverware stored in box on floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Store articles on shelf.
- Critical: Outer openings protected from insects, rodent proof
Gap at back 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 gaps. Recheck on or after 8/12/14.
|
7/29/2014 | Routine | 91 |
- Critical: Outer openings protected from insects, rodent proof
Large gap at back door during routine inspection.
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. Gap has been repaired and no longer exists. Corrected.
|
3/27/2014 | 1st Recheck | |
Discussed proper storage practices for paper goods and proper concentration of sanitizng solutions.
Sanitizer - buckets - chlorine
. - dishmachine - heat
Note there will be arecheck fee assessed for all rechecks.
- Thermometers provided and conspicuously placed
No thermometer in drawer coolers. No thermometer in prep table cooler.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in walk in cooler. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of Crosley freezer. Repair or replace gasket.
- Thermometers, gauges, test kits provided
No test strips available for checking sanitizer concentration is at the proper concdntration
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Wiping cloths clean, used properly, stored
Interior bottom surface of Crosley freezer soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of prep table coolers, walk in cooler, and drawer coolers, including coolers at bar. Clean and sanitize non food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No papertowels at handsink next to grill. Provide papertowels for proper handwashing. Worker provided papertowels. Corrected.
- Critical: Outer openings protected from insects, rodent proof
Large gap at back 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. Recheck on or after 3/5/14
|
2/19/2014 | Routine | 87 |
HACCP: Ensure dish machine can keep a constant dishware contact temperature of 160 degrees.
- Critical: Potential for cross-contamination
storage practices
- Foods handled with minimal manual contact
Rubbermaid container used as a scoop for the fish breading and left down inside the product. Suitable dispensing utensils shall be used by employees to avoid unnecessary manual contact with food.
*Scoop removed*
- Food contact surfaces of equipment and utensils clean
1) Blower covers inside walk in soiled.
2) Pink mold like substance on the plastic guide to the ice machine.
3) Lower interior of the black stand up freezer soiled and has ice build up.
4) Bottom interior of the small Duke oven soiled.
Food contact surfaces of cooking and refrigeration equipment must be kept clean and free of build up.
- Non-food contact surfaces clean
1) Underside of upper shelf over steam table soiled.
2) Seal on the Large Duke proofer/warmer soiled.
3) Both shelves under the espresso machine soiled.
4) Lower shelf under the chicken warmer.
5) Bottle well mounted to front of beer cooler soiled 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) No paper towels at the handsink at the end of the cookline by the door.
2) No soap at the handsink in the dish area.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
|
11/12/2013 | Routine | 89 |
HACCP: Interior of freezers must be free from ice and condensate build up and any standing.water.
- Original container, properly labeled, consumer advisory
1) Cooked and cooled items in walk in not labeled with time.
Label all cooling potentially hazardous food with the date and time of preparation.
2) Crab dip and flour not labeled. All products not easily identifiable must be labeled with content and prepared foods with date of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Crab dip and other salad in small prep cooler not at proper temperatures.
2) Hot dogs 8 days past the 7 day maximum life.
3) No date marking on the potato salad.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
All refrigerated, ready-to-eat potentially hazardous food prepared at or commercially 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. The ma maximum hold time can be no longer than 7 days. *items were disposed of*
- Critical: Foods properly cooled
1) Pastrami roasts in walk in was cooked and cooled but at a temperature of 127 degrees after 1 hour.
Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Food contact surfaces designed, constructed, maintained, installed, located.
Broken containers holding crackers and a few lids that were damaged and cracked.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and f_ree of difficult-to-clean internal corners and crevices.
*items therown out*
- Non-food contact surfaces clean
1) Bakers rack soiled.
2) Timers on pass thru shelf.
4) Sides and tops of doors and handles to some equipment 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
Knives being stored between prep cooler gaps - blade down.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
'No trash can immediately available at the handsink at the end of cookline near entry.
No paper towels at the same handsink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
Floor-s under ice machine, behind pre table, under and behind the cooking area in rear and behind soda boxes soiled where wall meets floor.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
6/18/2013 | Routine | 87 |
Restaurant representatives - add corrected or new information about Famous City Bistro, 629 W Glen, Peoria, IL »