HACCP: Handwashing
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
- Plumbing installed and maintained
There is a leak present at the mop sink faucet and the three compartment sink faucet. Repair leaks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Various areas of soiled flooring beneath shelves, beneath soda boxes, in corners, and in hard to reach areas. Deep clean floors routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls soiled behind three compartment sink. Clean walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
11/6/2015 | Routine | 97 |
HACCP: Hand washing
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
Note: Addressed RFS 15-0340, which stated that "restrooms are not provided with hot water at hand sinks." Both men's and women's restroom hand washing sinks had hot and cold water under pressure provided during inspection. Manager stated that when restrooms are not used frequently it can take longer for hot water to get to the sink. Manager has not received any complaints regarding hot water. Recommend complaint be closed.
- Original container, properly labeled, consumer advisory
Clear spray bottle with yellow liquid inside is stored in the walk in cooler without a label identifying contents. According to employee, liquid is butter. Label bottle.
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.
- Plumbing installed and maintained
There is a leak present at the mop sink faucet when turned on. Repair leak to ensure backflow prevention device is functioning as intended.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand dryer in women's restroom is not functioning. An alternative hand drying device is provided. Repair or remove non functioning hand dryer.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Floors properly constructed, clean, drained
Various areas of flooring are soiled beneath equipment (such as underneath soda box shelving) and in corners/hard to reach places. Clean floors routinely. Clean beneath all equipment.
|
8/4/2015 | Routine | 95 |
First recheck inspection conducted to ensure Walk in Cooler and McCall cooler have been repaired and are maintaining temperatures of 41 degrees F or lower. Walk in Cooler ambient temp is 38 degrees F. McCall ambient temp is 41 degrees F. Continue to monitor all coolers to ensure potentially hazardous foods are being held at 41 degrees or lower at all times. No further rechecks will be necessary. There are recheck fees associated with all rechecks. Embargo is lifted. SS
No violation noted during this evaluation. | 4/10/2015 | 1st Recheck | |
HACCP: Temperatures of Potentially Hazardous Foods. All PHF must be held at 41 degrees F or less, or 135 degrees F or higher at all times as specified by the code.
Quats is the sanitizer used in the establishment.
Frozen foods stored frozen.
Note: A first recheck will occur on or after April 10, 2015 to ensure that walk in cooler and McCall coolers have been repaired and are maintaining temps of 41 degrees F or less. Embargo has been placed on these two coolers and will not lifted for use until Sanitarian has rechecked coolers. Call Stephanie at 309.679.6684 with any questions and/or to have a recheck sooner than April 10, 2015 if coolers are repaired at an earlier date.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Walk in cooler ambient temp is 48 degrees F. 2) McCall cooler temp is 49 degrees F. According to temperature logs, both of these coolers rose above 41 degrees F at approximately 7 am this morning. Management moved the contents of the McCall cooler to the two-door Traulsen cooler (40 degrees F) and moved the contents of the walk in cooler to the walk in freezer before the four hour mark. Walk in cooler and McCall cooler are placed under embargo until a Sanitarian from this Department has returned to check that the coolers are holding temperatures of 41 degrees F or less. A first recheck will occur on Friday, April 10, 2015. There are recheck fees associated with all rechecks. If coolers are repaired before this date, call Stephanie at 309.679.6684 so that embargo can be lifted sooner and coolers can be put back into use.
- Single service items properly stored, handled, dispensed
Plastic sleeve of foam single-service plates observed stored on floor of dry storage room. Corrected: sleeve moved to shelf.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
|
4/6/2015 | Routine | 94 |
To facility for a boil order. Construction was done last p.m. on a private water line and the facility closed. They opened again this a.m. - and are operating under a boil order. At the time of my presence, they had the lobby closed and were operating with customers through drive-thru only. They had plenty of water buckets for handwashing stations and were using small portable coffee makers for coffee. They were selling only bottled beverages and had packages of ice. Manager seeme to understand knowledge of what a boil order entails, stated he had done this at another establishment previously. Will notify the facility when boil order is lifted.
No violation noted during this evaluation. | 11/10/2014 | Boil Order | |
See attachment for original signatures and paperwork.
Frozen foods frozen, hot foods hot. Quat sanitizer used at 400 ppm.
- Original container, properly labeled, consumer advisory
Sauces in condiment bottles in walk in cooler not labeled with contents.
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.
- Critical: Foods properly cooled
Open package of bologna dated 10/12, open container of cheese dated 10/9 being used. Sliced tomatoes on make table at 56F without a time sticker indicating when they were placed there. Items discarded by employee.
Foods that are appropriately marked with a date or day that exceed a temperature and time combination shall be discarded.
- Food protection during storage, prepartion, display, service, transportation
Foods in containers without lids to protect them. In Traulsen freezer by make table.
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 clean
Area underneath where fryer baskets are stored is soiled with food debris/grease.
Clean and maintain clean all non-food contact surfaces.
|
10/14/2014 | Routine | 91 |
Frozen foods are frozen. Hot foods are hot.
Quat sanitizer used in 3 compartment sink and in sani bucket. Sani bucket concentration 200ppm.
HACCP - Discussed date marking, using time as a control for PHF such as sliced tomatoes. Discussed date marking of open milk containers and proper glove/handwashing usage.
- Original container, properly labeled, consumer advisory
Condiments/bottles of sauces not labeled with common name of product located in the taco make cooler area.
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 protection during storage, prepartion, display, service, transportation
Condensor in the walk-in cooler actively dripping moderate amount of condensation. Water noted on tops of closed containers of food, pooling on floor.
Wipe condensation often to prevent dripping. Provide pans on top of shelving to collect any that drips and protect food and food containers from potential contamination from condensation.
- Food contact surfaces designed, constructed, maintained, installed, located.
Top of Panasonic microwave near the taco make area with interior top surface in disrepair.
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
Fryer basket area with built up grease debris. Lids on containers of food at taco area are soiled with food debris.
Kitchenware and food-contact surfaces of equipment shall be cleaned as needed to prevent accumulation of food debris and potential contamination of food contact surfaces.
- Plumbing installed and maintained
Faucet at mop sink with several leaks when water turned on.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair/replace to eliminate leaks.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Drain for mop sink with articles in it, an extra mop head, plastic, trash, etc.
Maintain mop sink drain free of debris and clean to allow for draining of mop bucket and prevent potential pest attraction.
|
8/11/2014 | Routine | 91 |
HACCP Discussed time as a control. Ensure that food is thrown away at correct time indicated on time stickers.
Quat sanitizng bucket concentration: 200 ppm.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food stored on the floor of the walk-in freezer.
Store boxes and containers of food 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
- Food contact surfaces of equipment and utensils clean
Interior surfaces of microwaves are soiled.
Wash, rinse, and sanitize interior of microwaves.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind three compartment and around hand sink is soiled.
Wash and clean wall and trim.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
4/30/2014 | Routine | 95 |
HACCP: Ensure hand contact areas are kept clean and free from build up.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The fabric type overhead pipe wrap to the rear of the walk in is loose and material is hanging and partly disintegrating.
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
1) Green racks in the walk in nand speed rack sides in walk in soiled.
2) Plastic clear lids to squirt bottles in bin on clean rack soiled around inside rings.
The food-contact surfaces of all cooking equipment and utensils shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Tan/brown opaque lids on clean dish rack and one over the chicken at breading station were heavily soiled on the upper surfaces depressions where build up had accumulated.
2)Large brown box mounted on wall over prep sink is dusty.
3) Black bakery trays holding bread on racks soiled.
4) Lower interior of fry cabinet soiled as were items inside. Hinges to this cabinet were also heavily soiled.
5) Underside of the overhead above sauces soiled with splatter.
6) Interior of cabinet under vegetable well holding sandwich toppings was soiled with food debris.
7) Seals on most of the cooler had crumbs and food debris in the seams.
8) Grey sauce cup holder in front soiled in bottom.
9)High chair with wrapped tray was soiled in the seat and put away with the clean chair.
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
Water leaking at the base of the faucet fixture under the sprayer at the left side of the 3 bay sink. Repair to eliminate leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
|
12/10/2013 | Routine | 95 |
|HACCP: Hand sanitizer must not be used after handwashing unless it is state approved and considered a substance generally recognized as safe by state guidelines.
The front area closest to kitchen has had a noticeable improvement since the last few inspections.
- Original container, properly labeled, consumer advisory
Tomatoes newly put out on line had no time labeling. Potentially hazardous foods that are nmot under temperature control must be labeled with the time they were taken out of temperature control immediately. This time is not to exceed 4 hours.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rack•s in the 2 stack freezer on cookline are damaged by lifting peeling coating.
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
1) Top interior of microwave in Red Burrito area soiled.
2) Top interior of Panasonic convection oven soiled.
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: high chair seats, front and sides of overhead microwave in kitchen, unused cooler under the cold well area (water and food debris), seams of the seals of most prep coolers, Side braces and brackets and accessory areas near order screens behind the char broiler, fry staging area cabinet sides and inside and hinges, top of exhaust hood over grill, rungs on the 2 racks above the 3 bay sink, area on side of char broiler where piping and lines are (heavy with dust and debris), sides of the doors and the handles on most coolers and freezer doors -where hands contact, plastic lids to chips, the plastic bin holding breading, underside of stainless shelf} where paper wrap is in cubbies (splatter from hot well).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
Back flow device at the mopsink in mop room is leaking. Repair or replace.
|
7/3/2013 | Routine | 93 |
Restaurant representatives - add corrected or new information about Hardee's # 1501140, 8787 N Knoxville Ave, Peoria, IL »