HACCP = reheating temperatures/hot holding units
chlorine bleach sanitizer in bucket = 200ppm
All frozen food is frozen.
It was discussed during this inspection about putting in a buffet area in the main dining area. The steam table is not currently in use. A final inspection will need to occur prior to putting this unit into use for customers.
Contact Kate at 309-679-6097 for a final inspection.
This establishment no longer cooks food items ahead of time and cools them down. This establishment has been changed from a high to a medium during this inspection.
- Food contact surfaces of equipment and utensils clean
The top interior surface of the white microwave is soiled.
Maintain all food-contact surfaces clean.
Clean this area.
- Plumbing installed and maintained
A leak is present at the faucet of the three-compartment sink when the water is turned on.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair the faucet so the leak is no longer present.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink at the front prep area has a small bowl in it.
Maintain all hand sinks clean at all times and used for hand washing only.
The bowl has been removed.
- Critical: Outer openings protected from insects, rodent proof
1) The bottom of the screen on the back door to the establishment has a gap in it. 2) The self closing device on the back door to the establishment is broken.
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. The screen and self-closing device have been repaired during this inspection.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling tiles in the kitchen have some duct tape and a few are broken and/or missing pieces.
Maintain all ceilings in good repair.
Replace the tiles as needed.
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9/1/2015 | Routine | 90 |
HACCP = labeling
- Original container, properly labeled, consumer advisory
Several food items, which have been cooled down, have the date on them, but not the time. Label all cooling potentially hazardous food with the date and time of preparation. Label these items properly.
- Critical: Hot food at proper temperatures
A small container of sausage links and patties was found on the top surface of the grill at 126 degrees F. Maintain all hot food at 135 degrees F or above during hot holding. The sausages were reheated to 165 degrees F and are now being hot held at above 135 degrees F. The grill surface temperature in the middle is at 207 degrees F and is capable of maintaining this food item at 135 degrees F or above.
- Food protection during storage, prepartion, display, service, transportation
A bag of onions, inside a cardboard box, are being stored directly on the floor in the kitchen area. Protect food items at all times. Elevate these onions at least 6" up and off the floor.
- Food contact surfaces designed, constructed, maintained, installed, located.
Two freezers, the Frigidaire and the Nestle freezers have a large amount of ice accumulated inside. Maintain all food-contact surfaces so they are smooth and easily cleanable. Defrost these coolers.
- Food contact surfaces of equipment and utensils clean
The top interior surface of the white microwave in the kitchen is soiled. Maintain all food-contact surfaces clean. Clean this area.
- Non-food contact surfaces clean
The gasket on the Eurest cooler, located across from the grill is soiled. Maintain all non-food contact surfaces clean. Clean this area.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) The soap dispenser at the hand sink near the single-service storage racks is missing the pin to keep it connected to the wall. 2) Paper towels are missing from the hand sink in the back portion of the kitchen. 3) The men's toilet in the men's restroom is soiled. Soap dispensers shall be maintained in good repair, paper towels shall be maintained at all hand sinks and toilets shall be maintained clean. Repair the soap dispenser, replace the paper towels and clean the toilet.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The baffles in the ventilation hood above the grill is heavily soiled. 2) Several ceiling tiles throughout the kitchen, restroom and dining room areas are stained/in disrepair. Maintain all ceilings and attached equipment clean and in good repair. The vent hood is due to be cleaned professionally next week
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3/11/2015 | Routine | 84 |
HACCP: Discussed date marking. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Sliced prepackaged pies in the display cooler are not properly labeled.
Discussed proper labeling.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Ham and hot dogs in the middle True cooler at the back prep room was not labeled with the date of opening.
Discussed proper date marking and labeling. Provided HACCP bulletin. Corrected by marking and 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.
- Non-food contact surfaces clean
The exterior of the True coolers at the back prep area are soiled. The shelving under the stove/flat top grill is soiled. The storage racks next to the stove are soiled. The exterior seals of the Blue Bunny freezer are soiled.
Clean and sanitize all non food contact surfaces routinely.
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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11/19/2014 | Routine | 93 |
HACCP: Discussed proper procedures for hand washing. Provided Hand Washing bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
1) The sliced and packaged pies in the display cooler are not labeled. 2) Cooling potatoes in the True cooler were not labeled with the time of cooling.
Discussed proper labeling.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Sewage and waste water disposed properly
The water softener was found draining into the hand wash sink at the wait station.
Corrected
- Critical: Hand washing sinks installed, located, accessible
Hand wash sinks at the back cooking area and the three compartment sink area were blocked with utensils and equipment.
Corrected
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The walls in the walk in dry storage outdoor cooler are in disrepair. 2) The ceiling in the mop sink room has a leak.
Repair the walls and ceiling.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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7/25/2014 | Routine | 90 |
HACCP: Discussed proper date marking of all potentially hazardous foods to ensure that they are properly marked with the date of discard or preparation. Provided Date Marking HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
The ventilation for the restrooms has been repaired. The mop sink has been repaired. The light shield has been placed in the bakery area as requested.
- Original container, properly labeled, consumer advisory
1) Muffins and cakes packaged by the restaurant are not labeled properly. 2) Cooling potatoes in the small Pepsi cooler were not labeled with the time of cooling. Provided cooling HACCP bulletin.
1) Provide appropriate labeling to all foods packaged in advance of retail sale. 2) Label items that are cooling with the time of cooling.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food protection during storage, prepartion, display, service, transportation
1) Pre-portioned coffee at the dining area is uncovered. 2) Splash potential of hand wash sink at the front hand wash sink.
1) Corrected, an empty filter was placed on top to protect the coffee. 2) Provide a splash guard to the front hand wash sink and seal it to the sink.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
Food not subject to further washing or cooking before being served shall be protected from further contamination.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The sink in the women's restroom is not sealed to the wall. 2) Cardboard boxes were found in the Crosley freezer and for storage.
1) Seal or caulk to the wall. 2) Provide smooth, easily cleanable boxes, or the original container that the foods are delivered in.
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.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Non-food contact surfaces clean
The seals of the front Everest prep cooler are soiled. The dry storage spice/condiment shelf at the back part of the store is soiled.
- Critical: Hand washing sinks installed, located, accessible
A sanitizing bucket was found stored inside the hand wash sink in the front hand wash sink.
Corrected
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3/18/2014 | Routine | 91 |
The three compartment sink has only one drain board. A dish cart has been provided for the soiled dishes.
Final approval to operate has been given under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Food protection during storage, prepartion, display, service, transportation
Several containers in prep cooler on cook line missing lids. Provide lids.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Several sinks not sealed to the wall.
- Plumbing installed and maintained
Cold water at mop sink is not working. The shut off valve is stuck and a plumber has been called to repair it tomorrow.
- Lighting provided as required. Fixtures shielded
End caps missing from light shield in front bakery cooler.
- Rooms and equipment - vented as required
Restrooms have mechanical ventilation which vents to a back room. The ventilation must vent to the outside.
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2/18/2014 | Final | |
Restaurant representatives - add corrected or new information about Farmington Road Diner, 3118 Farmington Rd., West Peoria, IL »