A re check was conducted due to an Embargo placed on the Dish Machine which was unable to sanitize. The Embargo has been lifted, dish machine is now sanitizing at 100ppm.
Fees may apply for all re checks.
- Critical: Sanitizing concentration
Dish machine sanitizer is now at 100ppm. Dish Machine unable to sanitize appropriately on routine inspection on 3/20/2015. Embargoed on dish machine has been lifted.
Maintain Sanitizer between 50 and 200ppm.
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3/25/2015 | 1st Recheck | |
HACCP: Discussed and provided information on proper Sanitizer solution.
Hot foods hot, cold foods cold, frozen foods frozen.
Food Handlers Training: Staff has not received Food handler training, providing information, Correct by next routine inspection.
Section 750.570, addition of food handler training requirement under Subpart C: Personnel
Note: A recheck will be conducted on or after 03/25/2015 for the dish machine. While the machine in embargoed, use 3 compartment sink for rinse, wash, and sanitize. Recheck fees may apply with all rechecks.
- Critical: Cross-contamination, equipment, personnel, storage
Personal food in walk in cooler found intermingled with establishments product. Separate all personal food, store on bottom shelf and label "Personal". -Corrected by moving and education.
- Food protection during storage, prepartion, display, service, transportation
Corn starch mix found on bottom shelf in walk in cooler uncovered. Cover to ensure proper food protection.
- In-use food dispensing utensils properly stored.
Utensil handle found in contact with cream cheese in walk in cooler.
Dispensing utensils shall be stored on a clean surface or in the product with the utensil's handle extended out of the product.
- Food contact surfaces designed, constructed, maintained, installed, located.
Metal shelves in the walk in cooler are rusting. Replace or reseal shelves to provide smooth surface.
- Critical: Sanitizing concentration
Dish Machine unable to sanitize appropriately. Machine is being embargoed. A recheck will be conducted on or after 3/25/2014. Recheck fees may apply.
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.
- Food contact surfaces of equipment and utensils clean
Interior of Kenmore cooler was found to be heavily soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Handles on Upright Tappa cooler, chest freezer, and kenmore cooler were found to be heavily soiled. True line cooler handles and front exterior was found to be heavily soiled. Clean and sanitize on a routine basis to ensure proper food protection.
- Floors properly constructed, clean, drained
Floor tiles throughout kitchen are chipping or missing. Repair or replace chipped and missing tiles.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents throughout establishment, including over ice machine and in restrooms, are dusty. Clean vents. 2) Various ceiling tiles are stained or chipped. Replace ceiling tiles. 3) Fan guard covers are missing in walk in cooler. Replace fan guard covers. 4) Interior of exhaust hood was found to be heavily soiled. Clean on a routine basis.
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3/20/2015 | Routine | 82 |
HACCP: Hand washing
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
Note: 11 am - 9 pm, Tuesday-Sunday open.
- Original container, properly labeled, consumer advisory
Large steel bowl of crab rangoon filling is stored in the walk in cooler with no time of cooling. Mixture was made approximately two hours ago and is 44 degrees F. Correct by labeling with time of preparation.
- Food protection during storage, prepartion, display, service, transportation
Soda boxes are stored on the floor of the basement. Some food items in Walk in Cooler and prep cooler were stored without a lid or covering (most have been covered). Elevate soda boxes. Continue adding lids to foods in the coolers.
- Foods handled with minimal manual contact
Bowls are being used to scoop product in the flour and MSG tubs in the kitchen. Provide a scoop with handle to avoid hands touching food product when dispensing spices.
- Food contact surfaces designed, constructed, maintained, installed, located.
Metal shelves in the walk in cooler are rusting. Replace or reseal shelves to provide smooth surface.
- Single service items properly stored, handled, dispensed
Multiple single-service items are being reused to hold foods in the walk in cooler. Do not reuse single-service containers (such as sour cream/yogurt/butter containers).
- Floors properly constructed, clean, drained
Floor tiles throughout kitchen are chipping or missing. Repair or replace chipped and missing tiles.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents throughout establishment, including over ice machine and in restrooms, are dusty. Clean vents. 2) Various ceiling tiles are stained or chipped. Replace ceiling tiles. 3) Fan guard covers are missing in walk in cooler. Replace fan guard covers.
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12/10/2014 | Routine | 90 |
HACCP: Time and temperature control during transportation of potentially hazardous foods. Ensure all foods maintain temperatures of 41 degrees F or less or 135 degrees F or higher during transportation.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
Note: Discussed potential for retail wholesale of fish. All approvals must go through IDPH (Illinois Department of Public Health). Phone number provided. Inquiries made regarding potential business opportunities in Tazewell County. Tazewell County Health Department phone number provided. 309.925.5511.
- Original container, properly labeled, consumer advisory
Dumplings, crab rangoon mixture, and other cooked foods were cooling in the walk-in cooler without a time of cooling. Items were cooked this morning. Corrected by education.
- Food protection during storage, prepartion, display, service, transportation
1) Soda boxes stored on floor in basement. Elevate. 2) Various steel containers of foods in the prep cooler are uncovered. Provide lid or covering.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior of microwave in kitchen, shelves in walk-in cooler, interior of prep coolers, bottom shelves in kitchen. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Critical: Outer openings protected from insects, rodent proof
External and internal front doors were propped open upon arrival for inspection. Corrected: External door closed to preclude vermin and insects.
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
Floors are excessively wet in kitchen. Clean and sanitize floors and maintain dry.
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8/29/2014 | Routine | 90 |
HACCP: Food protection. Cl- sanitizer is used in the establishment. Frozen foods were frozen.
- Original container, properly labeled, consumer advisory
Cooling white rice and fried chicken was not labeled with time of cooling in the walk-in cooler. Corrected by education.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Foods properly cooled
Cooked beef, chicken, rice, and other food items in the walk-in cooler that have been cooked and cooled are not labeled with the date or day of preparation. Label day or date of preparation to ensure foods are consumed or discarded within 7 days. Corrected by education.
- Food protection during storage, prepartion, display, service, transportation
Various foods, including rice, chicken, crab, and beef in the walk-in cooler were not covered. Provide a lid or plastic wrap on all potentially hazardous foods. Various foods were not covered in the prep cooler.
- In-use food dispensing utensils properly stored.
1) Large MSG tub has a bowl in it for scooping product. Provide a scoop with a handle to avoid contamination of food by hands. 2) Steel pan with white substance in it below prep table has a bowl stored in it for dispensing product. Provide a scoop with a handle.
- Floors properly constructed, clean, drained
1) Floors in walk-in cooler are soiled 2) Floors underneath and behind equipment in the kitchen are soiled 3) Employee restroom floor is soiled 4) Flooring in basement and kitchen in disrepair
Clean and sanitize all floors as often as necessary to maintain clean. Repair flooring.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walk-in cooler fans and ceiling are soiled. Various ceiling tiles throughout are chipped, missing, or soiled. Clean attached equipment, fans, and ceilings. Repair or replace chipped or missing tiles.
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2/25/2014 | Routine | 89 |
HACCP: Discussed removing all those items that aren't being utilized by the establishment.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Spices were not labeled with the contents.
Discussed the importance of ensuring items are properly labeled.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
The shelving in the walk in cooler and prep coolers are rusted.
Repair, resurface or replace the shelving units.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
There were cardboard boxes being used for bucket lid liners (top of the lids covered with cardboard) and reused for storage of fortune cookies and other prepackaged foods.
Only utilize original cardboard boxes that items were delivered in. Do not cut up and utilize cardboard boxes as liners. Provide plastic or easily cleanable materials.
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.
- Food contact surfaces of equipment and utensils clean
The interior and seals of the prep cooler are soiled. The shelving in the walk in cooler is 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.
- Non-food contact surfaces clean
The thermometer storage cup is soiled. The shelving under cabinets are soiled.
Clean and sanitize all areas 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.
- Floors properly constructed, clean, drained
The floors in basement and kitchen are in disrepair.
Repair all floors.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in the kitchen and various areas in the basement are in disrepair. Ceiling tiles are in disrepair. The light coverings are soiled.
Clean and sanitize all walls. Repair all walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various articles stored in the establishment in the basement and in the back area that are not being used or aren't necessary for daily operations.
Remove all articles that aren't being utilized in the establishment.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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12/11/2013 | Routine | 90 |
HACCP: Discussed routine replacement and cleaning of the grease traps and maintaining plumbing in functioning order.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Cooling beef was not labeled with the time of preparation.
Discussed proper cooling methods and provided HACCP bulletin.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food contact surfaces designed, constructed, maintained, installed, located.
The shelving in the walk in cooler is rusted. Shelving and interior of the prep cooler is rusted.
Repair, resurface or replace shelving.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Critical: Sanitizing concentration
Sanitizing buckets did not have any detectable sanitizer concentration.
Corrected
- Wiping cloths clean, used properly, stored
Wet wiping cloths were found on the counter by the microwave.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) shelving in the walk in cooler, 2) exterior of the spice bins, 3) stove top/cooking area.
Clean and sanitize 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 surfacse are soiled: 1) Fan cover and blades in kitchen, 2) Counter under the soda fountain, 3) interior cabinets of tea storage area, 4)soda catch basin.
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.
- Floors properly constructed, clean, drained
Floors throughout are in disrepair.
Repair all floors as needed.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tiles at back area are in disrepair. Broken and stained ceiling tiles by the restrooms. Walls and exhaust hood in kitchen are soiled.
Replace the ceiling tiles. Clean all walls and the exhaust hood routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean and in good repair.
- Lighting provided as required. Fixtures shielded
Light bulbs above the three compartment sink have missing end caps of the plastic covering.
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 in the women's restroom is not functioning.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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7/9/2013 | Routine | 85 |
HACCP: Discussed the proper storage of toxic items to ensure that all items are stored properly, away from any potential contamination of foods, single service articles or equipment. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
Provided stickers for the three compartment sink.
- In-use food dispensing utensils properly stored.
Scoop for rice was found in standing water.
Discussed providing a time label for the scoop, and change the spoon every two to three hours, and not storing in standing water
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The interior lid of the chest freezer near the rear exit is in disrepair. 2) The shelving in the walk in cooler is rusted.
Repair, resurface or replace.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of the microwave, 2) shelving in the walk in cooler.
Clean and sanitize routinely.
The food-contact surfaces of all 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) shelving above meat slicer, 2) under hot holding table, 3) back splash of soda fountain, 4) exterior of the microwave.
Clean and sanitize 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.
- Single service articles not re-used
A-bags/to go bags are being used for food storage (cut up meat) in freezers.
Discussed providing appropriate containers for storage of foods.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
Floors throughout are in disrepair.
Repair all floors as needed.
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
Light bulbs above the three compartment sink have missing end caps of the plastic covering.
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 in the women's restroom is not functioning.
Repair 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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3/20/2013 | Routine | 89 |
HACCP: Discussed proper and frequent hand washing.
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
Milk and other ready to eat, refrigerated, potentially hazardous foods are not labeled properly.
Corrected by education. Discussed proper labeling of all potentially hazardous foods. 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.
- In-use food dispensing utensils properly stored.
The scoop for the fried rice was found stored in standing water at the hot holding station.
Provide a time label for the scoop, and change the spoon every two to three hours, and not storing in standing water
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The seals of walk in cooler and chest freezer are in disrepair. 2) The shelving in the walk in cooler and prep cooler are rusted. 3) Cardboard boxes are being reused for storage of equipment/utensils.
Repair all seals. Repair and resurface the shelving of the walk in cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1)Shelving in the walk in cooler, 2) interior of the prep cooler across from stove.
Clean and sanitize routinely and maintain clean.
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)island prep table, 2) blue shelving above the microwave, 3) soda fountain catch basin, 4) shelving across from the walk in cooler.
Clean and sanitize routinely and maintain clean.
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.
- Single service articles not re-used
Gallon tubs are being reused for storage of tea. Grocery bags are being reused for the storage of foods in the freezers.
Provide approved food storage bags/containers.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
The floor in the kitchen under equipment is soiled. The floor in the walk in cooler is soiled. The floor under the dish machine is soiled. The floor in the basement is dusty.
Clean all floors routinely and maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls by the three compartment sink and the dish machine are soiled. The fan cover in the walk in cooler is soiled.
Clean all walls and attached equipment routinely and maintain clean.
- Rooms and equipment - vented as required
The vent is not working in the women's restroom.
Repair 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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11/14/2012 | Routine | 84 |
This is a complaint investigation for RFS #12-0327. A complaint was made that there was roach coming out of someone's food. A review of the establishments records was unable to be done, as the owner is currently out of the country. The manager is unsure as to which company was present last week in regards to the pest control operator. The manager also stated that they had done their own spraying this past Monday. A thorough investigation was done. There was one location where a single dead roach was found, and that was in the men's restroom, near the toilet. Searching throughout the remainder of the facility did not yield any further visible pests. I did request that a copy of the most recent pest control operator invoice be sent by fax to (309) 679-6174 or via email to rrivoli@peoriacounty.org to ensure that recent pest control was done.
Will reevaluate, as usual, at the next inspection as there did not appear to be any current visible infestation of insects or pests at this particular time. Continue to clean and sanitize all food and non-food contact surfaces.
This complaint can be closed.
No violation noted during this evaluation. | 8/2/2012 | Complaint Investigation | |
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