HACCP: Discussed routine evaluation of the door sweeps to ensure that they are maintained properly to prevent entrance of pests and to ensure that it is routinely changed due to damage from delivery trucks.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The hand wash sink is not sealed/caulked the wall.
Provide additional caulking or sealing to the wall.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Food contact surfaces of equipment and utensils clean
The interior of the Montgomery Ward cooler and the seals/tracks are soiled.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Single service items properly stored, handled, dispensed
There were cups found stored on the floor at the bar area next to the beer cooler.
Corrected
- Floors properly constructed, clean, drained
The floors under and around equipment at the bar are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboards shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls above the fryers are soiled. The fan covers in the walk in cooler are soiled. The walls behind equipment are soiled.
Clean all walls routinely and maintain clean.
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10/2/2013 | Routine | 90 |
HACCP: Discussed changing the door strip at the rear door to ensure that the door seals are protected and no visible light is present.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
There was sandwich meat in the walk in cooler with a date of 2/22/13.
Corrected
- Critical: Foods properly cooled
Chopped tomatoes dated 4/1/13 were found in the ice bin at the back storage room at 55F. Provided potentially hazardous food HACCP bulletin.
Corrected
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Ice was found in the hand wash sink at the bar.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The three compartment sink at the rear is not sealed completely to the wall.
Seal or caulk to the wall.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Food contact surfaces of equipment and utensils clean
The shelving in the walk in cooler is soiled.
Clean the shelving routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in cooler are soiled. The back portions of the bar behind coolers are dusty.
Clean routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/2/2013 | Routine | 86 |
Please see attached inspection form for original inspection and signatures.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
See file
- Single service items properly stored, handled, dispensed
see file
- Plumbing installed and maintained
see file
- Floors properly constructed, clean, drained
see file
- Walls, ceilings, and attached equipment, properly constructed, clean
see file
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8/10/2012 | Routine | 95 |
See the attached file for the consultation done. The establishment has not completed changes. No further consultations until plan review paid for, see file.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
See file
- Single service items properly stored, handled, dispensed
see file
- Plumbing installed and maintained
see file
- Floors properly constructed, clean, drained
see file
- Walls, ceilings, and attached equipment, properly constructed, clean
see file
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8/10/2012 | Consultation | |
This is a preliminary type consultation, as the last "inspection" for the facility was a change in ownership. The information for the plan review was discussed, assisted with the completion of the plan review form. The fees were paid for the license, however, there will be remodeling occurring in the kitchen portion of the establishment. Currently, all operations are occurring in the bar area only. The facility is temporarily granted approval to operate, however, the plan review with the appropriate fee and drawing must be submitted to the department on or before June 8, 2012, otherwise the license for the establishment will be revoked and all fees forfeited. If found operating after this date, other enforcement will be done as per Chapter 10 of the Peoria County Code, Food Safety.
A letter was provided by the establishment in regard to current operations.
A printout of the previous consultation inspection was provided to show which items needed correcting. This is attached to this inspection.
Will return to conduct a final inspection after the plan review is submitted.
No violation noted during this evaluation. | 5/8/2012 | Preliminary | |
The facility has changed ownership. The new name is the Glasford Corner Tap. An application was provided and requested providing the Peoria City/County Health Department with the completed application and the menu. There were no changes made to the facility yet , however, there will be changes in the near future. . The only changes are the owner and the name.
Will return on or before 30 days to conduct an inspection of the facility. The facility must also provide a menu, hours of operation and the completed application for the facility change of ownership.
There currently is no food being served except for frozen pizzas. Want to continue with medium risk license, however, this may change once the kitchen is cleaned and potentially remodeled.
The facility will need to complete a plan review packet and all appropriate fees as there is going to be major remodeling done.
Wendy Spahn PO BOX 274, Glasford , 61533
Travis Winter is the new owner, and the facility is operating without a valid license and must submit the information as soon as possible.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
There is no three compartment sink in the kitchen area , utensils are washed in the 3 compartment sink of the bar. Soiled utensils were stored in the mop sink.
Ensure that utensils and equipment are properly cleaned and sanitized. Equipment too large to be sanitized in the sink shall be properly cleaned and sprayed with sanitizer to ensure they are properly sanitized.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all food contact surfaces.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
Clean and sanitize all non food contact surfaces.
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.
- Plumbing installed and maintained
There is no mop sink, the facility is being remodeled.
At least one utility sink or curbed cleaning facility with a floor drain shall be provided and used for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water or similar liquid waste in establishments.
- Critical: Hand washing sinks installed, located, accessible
There is no hand wash sink in the kitchen area.
Lavatories shall be at least the number required by law and shall be installed according to law.
Lavatories shall be located to permit convenient use by all employees in food preparation areas and utensil washing areas.
- Critical: Outer openings protected from insects, rodent proof
Ensure all openings to the outside are protected at all times. Keep the doors closed, or provide screens for the doors if they are going to be kept open.
Screens for windows, doors, skylights, transoms, intake and exhaust air ducts, and other openings to the outside shall be tight fitting and free of breaks.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in the refrigerator are being replaced.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
- Lighting provided as required. Fixtures shielded
Provide a light shield to the walk in cooler light.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- Rooms and equipment - vented as required
Provide working ventilation for the restrooms.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
- No Certified Manager Present
Provide a Certified food Manager if remaining at medium risk.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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3/21/2012 | Consultation | |
HACCP: Discussed proper protection of outer openings. Ensure that the door sweeps are checked and replaced routinely.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
Dropped off the license application renewal form that had been returned to the office.
- Food contact surfaces designed, constructed, maintained, installed, located.
There is a large amount of ice build up in the Haier chest freezer and Montgomery ward freezer.
Defrost the freezer to ensure it is maintained in proper functioning order.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The hand wash sinks in the restroom are not sealed to the wall.
Seal, caulk or otherwise repair to ensure that all sinks are properly sealed.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
There is no three compartment sink in the kitchen area , utensils are washed in the 3 compartment sink of the bar. Soiled utensils were stored in the mop sink.
Ensure that utensils and equipment are properly cleaned and sanitized. Equipment too large to be sanitized in the sink shall be properly cleaned and sprayed with sanitizer to ensure they are properly sanitized.
A sink with no fewer than three compartments shall be provided and used for manual washing, rinsing and sanitizing of utensils and equipment. 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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Interior of Montgomery Ward cooler, 2) Interior of Haier cooler, 3) Shelving in the walk in cooler, 4) the interior of the microwave.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) The exterior of the drawers under the register, 2) The plastic bin storing salt and other condiments, 3) The shelving with spices in the kitchen.
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.
- Critical: Hand washing sinks installed, located, accessible
The hand wash sink in the back cooking area was blocked with a strainer and cups.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand wash sink in the kitchen is soiled.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floors in the walk in cooler are soiled. The floors at the bar area under and behind the equipment is soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the walk in cooler are in disrepair. The fan covers in the walk in cooler are soiled. The ceilings in the facility are soiled/dusty.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
The light in the walk in cooler is not shielded.
Provide a light shield to all exposed bulbs.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- Rooms and equipment - vented as required
The vent is not working in the women's restroom.
Repair or replace the vent.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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12/20/2011 | Routine | 82 |
The facility is now preparing foods. The sign says that foods are served from 10am-10pm. The risk for the facility is now changed to a medium risk. The foods being prepared are tacos, frozen foods that are cooked , pizza, Sub sandwiches, hot dogs and hamburgers.
HACCP: Discussed proper storage of toxic items.
Frozen foods are frozen.
The sanitizer used in the facility is chlorine bleach.
The pest control operator for the facility is
Discussion regarding the proper risk for the facility was discussed. It was noted that there was chili in the walk in cooler. The chili was properly labeled, however, the facility does not want to become a high risk facility. Discussed proper making of chili. The chili is from a can and thus, informed the employee on duty that the chili can be poured into the container and the amount needed for any order can be taken out and microwaved as needed, and this would allow them to remain as a medium risk, however, if the chili is cooked and cooled, the risk of the facility would be changed to a high risk.
- Food contact surfaces designed, constructed, maintained, installed, located.
There is a large amount of ice build up in the Haier chest freezer.
Defrost the freezer to ensure it is maintained in proper functioning order.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The hand wash sink in the cooking area is pulling away from the wall.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
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.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
There is no three compartment sink in the kitchen area , utensils are washed in the 3 compartment sink of the bar. Soiled utensils were stored in the mop sink.
Ensure that utensils and equipment are properly cleaned and sanitized. Equipment too large to be sanitized in the sink shall be properly cleaned and sprayed with sanitizer to ensure they are properly sanitized.
A sink with no fewer than three compartments shall be provided and used for manual washing, rinsing and sanitizing of utensils and equipment. 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.
- Food contact surfaces of equipment and utensils clean
The pizza oven and griddle are heavily soiled. The interior of the microwave is heavily soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The exterior of the chest coolers at the bar and in the cooking area are soiled. The small storage container with food items at the bar is 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: Outer openings protected from insects, rodent proof
Upon arrival at the inspection, the front and back door was propped open.
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.
Corrected, doors were closed. Provide screen doors as needed.
- Floors properly constructed, clean, drained
The floors in the facility have several areas where the floor is cracked or missing tiles. The floors in the walk in cooler are soiled.
Clean all floors routinely and maintain clean. Repair or replace broken/missing tiles.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
The light bulb in the walk in cooler is not shielded. The light bulb in the walk in cooler is not functioning.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored. Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
- No Certified Manager Present
There was no certified person present or employed by the facility.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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5/18/2011 | Routine | 86 |
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