HACCP: Hand washing.
- Food protection during storage, prepartion, display, service, transportation
Found chops stored in cooler with out cover. Please cover top tray of cops with wax paper.
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
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found the seal to the reach in cooler starting to tear. Non food contact surfaces shall be in good repair.
- Floors properly constructed, clean, drained
found excess of lime accumulation on the floor in the basement next to the ice machine.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/20/2015 | Routine | 96 |
HACCP: Hand washing
- Non-food contact surfaces clean
Non food contact surface cleaning: please clean the gaskets to the white chest freezer in the basement, please clean the ice machine in the basement. Non food contact surface cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found dust accumulation on the loovers to the hood. Found dust accumulation on wall behind ovens.
The inside walls and ceilings of the incinerator shall be kept clean.
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9/11/2015 | Routine | 98 |
HACCP: Provided refrigerator storage haccp
Sanitizer used is Chlorine
Alll frozen food was frozen.
- Food contact surfaces of equipment and utensils clean
The ice baffle is soiled.
- Floors properly constructed, clean, drained
Observed the floor under the fryer and under equipment to be soiled.
Clean and maintain clean floors.
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4/24/2015 | Routine | 97 |
Hot foods.hot, no frozen foods. Refrigerator in the main kitchen is broken/out of service so a refrigerated truck is being used out back as well as small refrigerator.
No paid employees identifying themselves as a person in charge were present when I was at the event/facility. All were volunteers. As a Level I - High risk facility, a member who carries a FSSM license must be present in the facility at all times cooking/food preparation is in place.
- Critical: Foods properly cooled
Items in refrigerator not dated with date of opening package including hot dogs, pre-made pizzas. German potato salad intended to be served hot is at 71F - employee did not have heat unit turned on. Items in refrigerator dated and heating unit turned on.
- Food protection during storage, prepartion, display, service, transportation
Refrigerator is not working so a refrigerated truck is being used in the back - all items in boxes are on the floor of the truck. Apple pie filling in the refrigerator is held without a lid on it.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
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
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
LOpen drinks in bar area being drank by employees. Drinks covered with lids.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces clean
Floor area in the refrigerated bar units is soiled.
- Critical: Outer openings protected from insects, rodent proof
There is a significant door gap on the back screen door - the flooring appears to be slanted and employee states they have had a hard time keeping door gap closed. Main door open at current time - instructed to keep main door closed.
- No Certified Manager Present
No Certified FSSM on staff at current time.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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11/29/2014 | Routine | 83 |
Hot foods hot- - served on chaffing dishes at buffet line. Frozen foods frozen.
Quat sanitizer used in three compartment sinks and sani buckets.
HACCP - Discussed food storage and food handler training for restaurant employees.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Handwashing sink in bar with food pieces in it.
Handwashing sinks are to be used for handwashing only.
Handwashing sink cleaned and sanitized by bartender. {
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8/22/2014 | Routine | 95 |
HACC|P: Flyer given on proper cooling. Discussed temperature ranges.
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Note: Due to the borderline temperatures in the single door reach in do not store potentially hazardous foods in this unit until the adjustment made has taken affect.
- Original container, properly labeled, consumer advisory
Cooke\d and cooled pork roasts in 3 door reach in were not properly labeled.
Label all cooling potentially hazardous food with the date and time of preparation.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Tall• beer glasses at bar drained on a cloth towel.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
Towels hold in moisture and can breed pathogens that contaminate rim of glasses.
- Food contact surfaces of equipment and utensils clean
1) Inside plastic guide of the ice machine has blackish mold on the front surface.
2) Lower interior of the draught beer cooler is wet and 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) Air conditioner cover near door soiled with dust.
2) Utensil drawer across from fryers soiled inside.
3) Lower shelf under middle area prep table soiled.
4) Table top under grill soiled toward the rear.
5) Tops of both chest freezers in basement soiled.
6) Seal on the chest freezer holding pizzas heavily soiled with black dirt/mold.
7) The baffle on the vent hood and the suppression lines above ' the fryer are 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.
- Critical: Toxic items properly stored
5 metal containers of liquid chafing fuel stored on rack above the napkins and single use items near dining room door.
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.
*These were immediately moved and stored properly*
- No Certified Manager Present
No Certified person was on site while food was being prepared.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
The number and website of instructors was provided.
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4/4/2014 | Routine | 90 |
HACCP:Provided general storage haccp. Sanitizer used is chlorine All frozen food was frozen.
No violation noted during this evaluation. | 11/22/2013 | Routine | 100 |
HACCP: Provided wiping cloth sanitizer haccp
Sanitizer used is Chlorine
All frozen food was frozen.
- Floors properly constructed, clean, drained
The floor under the oven and range oven is soiled. 2) Floor around the floor drain in the basement has some slim build up.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
Currently no certified food service sanitation manager at the available at the time of this inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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7/5/2013 | Routine | 99 |
. HACCP: date marking haccp Sanitizer used is chlorine All frozen food was frozen
- Original container, properly labeled, consumer advisory
The roast beef in the true cooler was not labeled with a date and time.
Corrected by an employee labeling.
Label all cooling potentially hazardous food with the date and time of preparation.
- Single service items properly stored, handled, dispensed
Single use knives stored multi directional.
Correct by an employee rearranging the knives so they where with the handles extended up.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
- Floors properly constructed, clean, drained
The floor under cooking equipment and the rack is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/8/2013 | Routine | 97 |
HACCP: Discussed labeling of toxic items and glove use. Sanitizer used is chlorine.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Hot dogs and eggs in the True single door cooler were at or above 55 degrees F.
These items were discarded.
It appears that there is some ice build up on the condenser of the blower. It is recommended to remove all the food product and let the ice melt.
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.
- Critical: Hands washed, good hygienic practices (observed).
A volunteer was observed handling apple pie dessert with their bare hands.
Corrected: The volunteer was educated about bare hand contact and instructed to wash hands before applying gloves then use gloves to handle product.
Gloves used to handle ready-to-eat food, shall be single-use gloves (used for only one task).
- Floors properly constructed, clean, drained
The floor under and behind equipment is soiled.
Keep floors clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/30/2012 | Routine | 89 |
Restaurant representatives - add corrected or new information about German American Central Society, 7601 N. Harker Dr., Peoria, IL »