HACCP: Discussed general cleaning practices.
Frozen foods frozen.
Note: Reviewed Temp Logs, all Hot items shall be delivered above 135F, Cold foods shall be delivered below 41F.
- Critical: Hot food at proper temperatures
BBQ chicken was delivered at 125F, -Corrected by reheating to 165F
Maintain the internal temperature of hot potentially hazardous foods at 135°F.
- Critical: Sanitizing concentration
Sanitizer was found to be below 50ppm. -Corrected by mixing to 100ppm.
Maintain sanitizer solution between 100ppm and 200ppm Cl-.
- Food contact surfaces of equipment and utensils clean
Upper cabinet to the left of hand sink was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- No Certified Manager Present
No certified food service sanitation manager present.
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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12/11/2015 | Routine | 89 |
HACCP: Discussed not reusing single service items.
Cold foods cold.
Food had yet to be delivered to establishment. Temperature chart indicate Hot foods are being delivered above 135F and cold foods below 41F.
- Thermometers, gauges, test kits provided
Sanitizer test strips not available.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
Cabinet to the right of hand sink was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Single service articles not re-used
Aluminum foil was found being reused.
- Lighting provided as required. Fixtures shielded
Light shields missing from kitchen lights. Provide light shields to ensure proper food safety.
- No Certified Manager Present
No Food Manager Present at time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
Certification shall be achieved by successfully completing a Department approved course and monitored examination offered by a testing organization in compliance with the criteria in the IDPH food service code.
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9/3/2015 | Routine | 94 |
HACCP: Discussed importance of emergency three compartment sink.
Hot foods hot, cold foods cold, frozen foods frozen.
A complaint investigation was conducted during this routine inspection. RFS # 15-0075. The complainant stated that a person handling food for the facility had pneumonia. After discussing with manager, Joy Stone, a resident who runs the bread program was sick last week, he wore a face mask, avoided direct contact with pre packaged bread that is handed out to residents in the facility. Other residents passed out the product while he was ill.
Note: A discussion with Gale Williams informed Sanitarian that anyone under the age of 60 are required to pay for their meals, any over the age of 60 a donation is suggested.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Emergency 3 compartment sink was not set up during service.
Provide sink during food service times in case of emergency.
A sink with no fewer than three compartments shall be provided and used for manual washing, rinsing and sanitizing of utensils and equipment.
- Thermometers, gauges, test kits provided
Thermometer was found to be reading at 35 degrees in a 75 degree room.
A numerically scaled indicating thermometer accurate to +/- 3 degrees F. shall be provided for convenient use at the sink and be used for frequent checks of water temperature
- Critical: Sanitizing concentration
No sanitizer was prepared before food service. -Corrected though education.
Preparing sanitizer water to clean tables and counters before food service.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day.
- Wiping cloths clean, used properly, stored
Wet cloth stored on edge of hand sink.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Cabinet to the right of the sink was found to be soiled. Clean and sanitize in a routine basis to ensure proper food safety.
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3/10/2015 | Routine | 90 |
HACCP: Discussed and provided information on Certified Food Manager.
Hot foods hot, cold foods cold.
- Critical: Hands washed, good hygienic practices (observed).
Employee observed handling bleach and then handling utensils without washing hands. Later employee was observed rinsing hands off but did not use soap. -Correct though education.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Only two bins used for emergency 3 compartment bins. Wash, Rinse, and Sanitize bins must be available for emergency.
Replace to ensure ability to wash, rinse, and sanitize in a emergency situation.
- Thermometers, gauges, test kits provided
Thermometer was found to be reading at 30 degrees in a 60 degree room.
A numerically scaled indicating thermometer accurate to +/- 3 degrees F. shall be provided for convenient use at the sink and be used for frequent checks of water temperature
- Wash, rinse water clean, proper temperature
Employee informed Sanitarian that they Wash, Sanitize, and then rinse in the hand sink. Equipment must be Washed, Rinsed, and Sanitize.
Equipment and utensils shall be washed and rinsed free of detergent and abrasives in clean water in the second compartment.
- Critical: Sanitizing concentration
Sanitizer found be above 200ppm. Maintain chlorine sanitizer solution between 50 and 200ppm. -Corrected by remixing.
- No Certified Manager Present
Certified person no longer working with the agency. Provide certified person.
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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12/9/2014 | Routine | 86 |
Product is now being delivered from Pepper' s Cafe at 11:30am. As product arrives it is temped and served immediately.
Note: Wear washing is only done in emergency situations. Soiled utensils must be replaced daily or returned to Pepper' s Cafe for proper cleaning (Wash, rinse, and sanitize).
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Rinse container from emergency 3 compartment sink setup missing.
Replace to ensure ability to wash, rinse, and sanitize in a emergency situation.
- No Certified Manager Present
Certified person no longer working with the agency. Provide certified person.
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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10/14/2014 | Recheck | |
HACCP: Discussed and provided: CFSSM, Glove use, Hand Washing, Refrigeration Temps, and Wiping Cloth Solution information.
Hot foods hot, cold foods cold, frozen foods frozen.
A re-inspection will be conducted 30 days from today's inspection.
Note: Sack lunches for the weekend were dropped off and not under refrigeration, lunches were our of temp by 5 degrees and immediately placed into cooler.
- Critical: Hands washed, good hygienic practices (observed).
Volunteer seen changing tasks without washing hands and changing gloves.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
Food service employees shall clean their hands and exposed portions of their arms for at least 20 seconds.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Rinse container from emergency 3 compartment sink setup missing.
Replace to ensure ability to wash, rinse, and sanitize in a emergency situation.
- Critical: Sanitizing concentration
Sanitizer with rinse and wash found below 50ppm. -Corrected by re-mixing to 100ppm.
Maintain sanitizer solution between 50ppm and 200ppm to ensure food safety.
- Food contact surfaces of equipment and utensils clean
Multiple drawers in kitchen, interior and exterior of microwave found to be soiled.
Clean and sanitize on a routine basis to ensure food safety.
- Critical: Hand washing sinks installed, located, accessible
Delivery driver was seen placing milk/Ice bag into sink. Corrected by removing and placing in cooler.
Keep all hand washing sinks clean and unblocked at all times.
- No Certified Manager Present
Certified person no longer working with the agency. Provide certified person.
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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9/12/2014 | Routine | 83 |
Final approval given to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
Lakeisha Foreman is the CFSSM for this establishment. The CFSSM must be present during the entire food service. It is highly recommended that someone besides LaKeisha become certfied in food safety.
No violation noted during this evaluation. | 8/5/2014 | Final | |
Note: A variance request was approved to not install a three compartment sink, which was approved by this department under the condition that all dishes, utensils, etc. be returned to Peppers Cafe. During inspection it was found that dishes are being cleaned on site and not at Peppers Cafe. The temporary 3 compartment sink can only be used in emergency, such as, a utensil falling on the ground during emergency.
This facility is currently and have been operating without a licence, which was first observed on July 8th, 2014.
Facility is charging three dollars a meal and is not a donation. Residence must purchase a $15 punch card at the beginning of each week.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Milk found in cooler not date marked.
Foods that are appropriately marked with a date or day that exceed a temperature and time combination shall be discarded.
- Critical: Hands washed, good hygienic practices (observed).
Volunteer failed to wash hands and change gloves when he re entered the kitchen to continue working with food.
Food service employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation which includes working with: exposed food, clean equipment and utensils, unwrapped single-service articles, and after any type of activity that contaminates the hands.
Gloves used to handle ready-to-eat food, shall be single-use gloves (used for only one task).
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Only two bins used for emergency 3 compartment bins. Wash, Rinse, and Sanitize bins must be available for emergency.
- Critical: Sanitizing concentration
Sanitizer found at 10ppm.
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.
- Critical: Hand washing sinks installed, located, accessible
Hand sink found to be blocked with a milk crate sitting within it.
Lavatories shall be accessible to employees at all times.
Corrected by removing milk crate
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No garbage can found near hand washing sink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- No Certified Manager Present
Food Service manager not present during service. 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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7/22/2014 | Preliminary | |
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