Temperatures continued: Salsa in server station at 41 degress, Chicken at cook line prep area 42 degrees.
HACCP: Proper date marking techniques.
Recommendations: Replace or rework cutting boards. Current cutting boards are beginning to acquire grooves. Also, server station where chip baskets are being prepared does not have hand washing sink. Spoke with owner and he stated he will be adding a hand washing sink in the near future. Use temporary hand washing station, correct by next routine inspection.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cook line cooler contained products out of temp. -Corrected by repairing.
a.) Marinated chicken- 48 degrees
- Food contact surfaces designed, constructed, maintained, installed, located.
Multiple storage containers on the drying racks are broken.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gaskets on outside walkin refridgeration are torn.
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.
- Critical: Sanitizing concentration
Sanitizer to dish machine reading 0ppm. Corrected by fixing, sanitizer is now 100ppm.
Maintain Dish machine sanitizer between 100-200ppm Cl-
- Critical: Water source safe, hot, and cooled under pressure
Handsink in rear of kitchen did not have hot water. The hot water valve was turned off due to faucet handle damaged.
All sinks should contain hot and cold running water.
All recheck fees will apply.
- Lighting provided as required. Fixtures shielded
Light near jalapenos in the beer cooler located in bar area does not have a shield.
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.
|
10/30/2015 | Routine | 82 |
Peoria City/County Health Department was contacted by Peoria Fire Department due to a sprinkler head which was set off in the kitchen. Upon arrival, Fire Department investigator informed Sanitarian that the far right sprinkler head in front of the hood was set off due to heat from cook line. The hood motor on right side was not functioning, Equipment was pulled out from under hood and heat was bypassing hood and going directly to drop ceiling, this caused the sprinkler head to melt and release water into the kitchen. No fire occurred, product on cook line had been removed and destroyed before Fire Department and Sanitarian had arrived. Other product in coolers had to be destroyed due to contact with sprinkler water.
Hood motor is being repaired due to safety concerns of Peoria Fire Department.
All violations have been corrected.
Property Owner requested copy of this report.
- Critical: Wholesome, sound condition
A fire sprinkler was set off in kitchen on main cook line. -Corrected by destroying product. See attached Voluntary Destruction Form for list of items.
- Floors properly constructed, clean, drained
Floors flooded with water, grease on floor. -Corrected by cleaning.
|
7/17/2015 | Fire | |
HACCP: Discussed and provided information on Date Marking and Potentially Hazardous foods.
Hot foods hot, cold foods cold, frozen foods frozen.
Staff has received food handler training.
Owner stated he is interested in opening an additional location, Contact Peoria City/County Health Department at 309.679.6161 for information and a Plan Review Packet.
- Original container, properly labeled, consumer advisory
Container of Sugar was found behind bar unmarked.
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.
- Thermometers provided and conspicuously placed
Metal stem thermometer was observed reading 90F, Ambient kitchen temperature was between 75-80F.
A metal stem-type numerically scaled indicating thermometers accurate to +/- 2 degrees F. shall be provided to assure attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods.
- Food contact surfaces designed, constructed, maintained, installed, located.
Lid to chip container in kitchen was found to be broken and damaged. Replace to ensure a smooth, durable, nonporous, easy to clean surface.
- Floors properly constructed, clean, drained
Floor behind bar/infront of kitchen line window was found to be damaged. Repair/Replace.
|
7/16/2015 | Routine | 95 |
HACCP: Discussed and provided information on Hand Washing and Cooling product (In Spanish).
Hot foods hot, cold foods cold, frozen foods frozen.
Staff have received food handler training. Any new staff have 30 days to complete training.
Sanitizer: Dish: 50ppm Cl-, Buckets: 100ppm, 50ppm, 100ppm Cl-
- Food protection during storage, prepartion, display, service, transportation
Tamales in walk in freezer were found to be uncovered. Keep all food items covered to ensure proper food protection.
- In-use food dispensing utensils properly stored.
Ice scoop handle in contact with ice at coca cola dispenser.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Food contact surfaces designed, constructed, maintained, installed, located.
Container in walk in freezer with tamales was found to be cracked and damaged.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket for the walk-in freezer is torn and the door does not close completely. Maintain all non-food contact surfaces in good repair and so they are smooth and easily cleanable. Replace the gasket.
- Non-food contact surfaces clean
Handles on Taco cooler and cook line cooler were found to be heavily soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Plumbing installed and maintained
Faucet at 3 compartment sink was found to be leaking. Repair.
|
4/7/2015 | Routine | 92 |
HACCP = date marking, cross contamination prevention, hand washing practices, hand sink use
cl- bleach sanitizer = 200ppm in buckets
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
A few potentially hazardous food items were being stored in the bar cooler without a date marked on them
- Critical: Cross-contamination, equipment, personnel, storage
1) Several cases of ready-to-eat fruits and vegetables were being stored below raw chicken and beef in the walk-in cooler. Food that is not subject to further washing or cooking before being served shall be stored in a way that protects it against cross-contamination from food that requires washing or cooking. The produce has been relocated. Store all ready-to-eat food items either above all raw meat products or on a completely separate rack. 2) An employee was observed dumping a customer drink in the hand sink. To prevent the potential for cross contamination, use hand washing sinks for hand washing only. Dump drinks and other items in a designated area and not in the hand sinks. Corrected through education at the time of the drink being dumped.
- In-use food dispensing utensils properly stored.
The end of the handle for the ice scoop was found touching the ice in the ice bin at the service area. Store all handles up and out of food products. The handle is no longer touching the ice.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks inside the walk-in cooler are worn and beginning to rust. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Replace these racks.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket for the walk-in freezer is torn and the door does not close completely. Maintain all non-food contact surfaces in good repair and so they are smooth and easily cleanable. Replace the gasket.
- Critical: Sanitizing concentration
The bleach sanitizer in two different buckets in the kitchen tested at 0ppm of available chlorine. The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. The sanitizer has been changed in each of these containers and now tests at 200ppm for each container.
|
10/27/2014 | Routine | 83 |
HACCP: Provided toxic haccp sheet.
Sanitizer used is Chlorine.
All frozen food was frozen.
Noted: Complaint was received on Friday that a couple consumed food Thursday June 19th around 6pm and later became ill. The couple both ate steak fajita' s with everything and chips with salsa.
Discussed the following with the manager: Have any employees been ill? Response by the manager " No"
Reviewed hand washing. Provided hand washing haccp sheet. Temperatures were correct at this time.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Large 6inch pan of cooked pork was 45 degrees F in the walk in cooler.
Corrected by the employee discarding the product.
Maintain cold food to be at or below 41 degree F.
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: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Salsa at the waiter area was not covered.
Corrected by covering the salsa.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) To-go bag was in direct contact with frozen meat. Corrected by removing the meat from the plastic bag. 2) The door gasket and the door handle of the walk in freezer is broken. Repair or replace the door handle and the door gasket so that it is in good condition and is easily cleanable.
Single-service articles shall be made from clean, sanitary, safe, and non-toxic materials.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: The white ice baffled of the large ice machine and the soda gun nozzle.
Routinely clean and sanitize all food contact surfaces.
- Plumbing installed and maintained
The sprayer and the 3-compartment sink at the dish machine area is leaking.
Fix the leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floor behind the cooking equipment is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
6/23/2014 | Routine | 83 |
HACCP: Discussed and provided hand washing haccp.
Sanitizer used: Dish machine is Chlorine (100ppm) Wiping cloth buckets use Quats 400ppm.
- Critical: Wholesome, sound condition
1) Molded Lemons in the walk in cooler. Corrected by the manager removing and discarding the lemons. 2) Observed 3 number 10 cans of jalapeno with sever dents on the seems. Corrected by moving the dented cans to a designated area.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
Unacceptably damaged containers of food shall not be used in the food establishment.
- Original container, properly labeled, consumer advisory
Cooling taco meat did not bare a time of cooling.
In speaking with the manager, it was discovered they begin cooling the taco meat at 10:30 am. Correct cooling method of ice bath was being use and the taco meat was at 70-122 degrees F. Corrected discussed labeling of cooling product or other wise keeping a cooling log.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
6 - 5 inch by 10 inch pans hich had raw shredded chicken in them were discarded from the prep cooler in front of the grills. They were discarded because the temperature of the chicken in all the containers were 47-50 degrees F.
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.
- Food protection during storage, prepartion, display, service, transportation
Tamales in the freezer were uncovered.
Provide a cover for the tamales. Corrected
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The white shelving above the prep tables has chipping and peeling paint. 2) The racks in the walk in cooler are rusting.
Repaint or other wise resurface the shelving so that it is no longer chipping. 2) resurface the racks in the walk in cooler.
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.
- Floors properly constructed, clean, drained
The floor behind cooking equipment and near the mop sink area is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Employee phones and car keys being stored inter mixed with can goods and boxes on the table next to the hand sink to your left when you walk into the kitchen.
Corrected by having the manager move the keys and phones to a new location which was away from food.
Phones, car keys and any other personal items shall be stored in a designated area which is away from food or utensils used in the establishment.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
|
3/31/2014 | Routine | 84 |
HACCP Discussed storage of toxic items. Chlorine sanitizing bucket concentration: 200 ppm.
- Non-food contact surfaces clean
Small amounts of mold forming on interior upper panel of ice machine.
Routinely clean and maintain ice machine.
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
Plates stored on serving bar window are not inverted.
Invert plates as to protect the food contact surface from potential contamination.
Plates and utensils shall be stored covered or inverted wherever practical.
- Plumbing installed and maintained
Faucet on hand sink in bar area is dislodged.
Repair and reseal faucet on hand sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
Coving under dish washing machine is in disrepair.
Repair or replace coving.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
- Critical: Toxic items properly stored
Lighter found on center prep table counter top.
Remove lighter and store in designated chemical storage area
|
11/4/2013 | Routine | 91 |
Inspection took place on 7/22/2013. See attached inspection
No violation noted during this evaluation. | 8/6/2013 | Routine | |
HACCP: Sanitizer use and food storage was discussed CHlorine used as sanitizer: 100 ppm
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Scoops in the bulk sugar bin are stored with the handle in the product.
Store food dispensing utensils with the handle out of the product.
- Food contact surfaces designed, constructed, maintained, installed, located.
A trash bag was being used to lin the bin that the tortilla chips are stored in.
Provide a food grade bin liner.
- 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 bar near the upright beer cooler is soiled.
Clean and maintain clean hand sinks.
|
2/28/2013 | Routine | 91 |
Restaurant representatives - add corrected or new information about Good Tequilas Inc, 5025 W. American Prairie, Peoria, IL »