HACCP: Discussed using a color coded system to date mark
Sanitizer used is Chlorine for the dish machine and quats for bar sink
All frozen food was frozen
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Door gasket of the walk in freezer is peeling from the door. 2) The door gasket of the prep cooler on the cookline is torn.
Repair or replaced the door gaskets.
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.
- Thermometers, gauges, test kits provided
The wrong test strips are being used for the sanitizer at the bar.
Provide the correct sanitizer for the sanitizer at the bar. Quat(orange color) test strips
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
The following food contact surfaces are soiled: The neck and locations where the mixing utensil attaches to the mixer is soiled and the bottom of the cookline cooler.
Routinely clean and sanitize all food contact surfaces.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Storage/handling of clean equipment, utensils
The silverware on the rack just before entering the kitchen are not protected.
Corrected by putting a cover over the silverware.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: under fryers, under the racks in the walk in cooler, under the prep tables in the bakery area and between the equipment in the middle of the kitchen
Routinely clean and maintain clean floors
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall behind the cooking equipment and the hood vents are soiled with grease.
Routinely clean and maintain clean walls and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
The lights in the storage area in the basement are not shielded.
Provide light shields.
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.'
- No Certified Manager Present
Unable to provide documentation of being food certified.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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11/1/2013 | Routine | 92 |
HACCP: Discussed separation of living and work.
Sanitizer used: Dish machine uses chlorine(100ppm) Bar sink uses Quats.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1 piece of salmon patty and 3 burger patties in the Superior double door cooler were at temperatures of 48 degrees F and 53 degrees F.
Corrected by the owner discarding the items.
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: Foods properly cooled
The following items did not have a 7-day discard date on them: Mac salad, smoked turkey, bbq chili, cooked chicken, ribs and rib tips. These items were located in the prep cooler.
Corrected by education and the owner discarded the items.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The door gaskets of the walk in cooler (bottom gasket) and walk in freezer are in need of repair.
Seal the door gaskets so they are free of unnecessary ledges.
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.
- Thermometers, gauges, test kits provided
The wrong test strips are being used for the sanitizer at the bar.
Provide the correct sanitizer for the sanitizer at the bar.
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
The following food contact surfaces are soiled: the interior of the prep cooler that is currently not functioning and the necks of the mixer.
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 based on food temperature, type of food, and amount of food particle accumulation.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There were no paper towels at the waitress hand sink.
Corrected the owner provided paper towels.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: under the fryers, under/along the walls in the bakery, under racks in the walk in freezer and cooler and under the racks across from the walk in cooler.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
The lights in the storage area in the basement are not shielded.
Provide light shields.
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.
- No Certified Manager Present
No certified manager currently at the establishment.
The manager state he has his certification however can not find it.
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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7/19/2013 | Routine | 87 |
HACCP: Discussed glove use and hand washing. Provided hand washing haccp.
Sanitizer used is chlorine.
All frozen food was frozen.
- Original container, properly labeled, consumer advisory
Baked potatoes and ribs were not labeled with a cooling time and date.
Corrected by education and employee was instructed to put a date on these items. Provided date marking haccp.
Label all cooling potentially hazardous food with the date and time of preparation.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Door gaskets on the walk in freezer and the cooler are in need of repair.
Repair the gaskets.
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
Observed a knife and the can opener blade to be soiled.
Make sure food contact surfaces are clean and sanitized before use and also during storage.
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 based on food temperature, type of food, and amount of food particle accumulation.
- Storage/handling of clean equipment, utensils
Forks, spoons and knives at the waitress are need to be covered to prevent contamination from passing workers.
Corrected by an employee coving the utensils with a towel.
Utensils shall be stored covered or inverted wherever practical.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The following are locations where the hand sinks did not have a supply of paper towels: dish room, waitress area and bakery hand sink.
Corrected by an employee suppling hand towels at all sinks.
Keep a supply of paper towels and hand soap at all the sinks at all times.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Critical: Outer openings protected from insects, rodent proof
The back door self closing device was no functioning correctly and off.
Correct by an employee hooking the self closer arm back to the door frame.
Openings to the outside shall be tight fitting and self-closing.
- Floors properly constructed, clean, drained
Various locations where there was soil and other debris on the floor: under the center prep coolers on the prep line, along the wall in the dish area, in the bakery area and under cooking equipment
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
There are no light covers on the lights in the dry storage area in the basement.
Provide light shields.
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.
- No Certified Manager Present
No food certified person present.
Provide documentation of being certified or in the process of getting the food service sanitisation certification
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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3/13/2013 | Routine | 87 |
HACCP: Discussed allowing air flow in prep coolers. Do not pack prep coolers so full that the cool air can not circulate effectively
Sanitizer used is Chlorine.
- Original container, properly labeled, consumer advisory
Cooled shredded chicken and cooled chicken breast were not date marked.
Label all cooling food with the date and time.
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
Macaroni n cheese and sliced tomatoes were at 44 degrees F.
Corrected: These items were discarded.
Keep all potentially hazardous food at or below 41 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.
- Thermometers provided and conspicuously placed
No hanging thermometer seen in the prep cooler or in the superior duel freezer and cooler unit.
The numerically scaled indicating thermometer, accurate to plus or minus 3 degrees F, shall be located to measure the air temperature in the warmest part of the facility and located to be easily readable.
- Food protection during storage, prepartion, display, service, transportation
A pie crust on the top shelf in the bakery was not covered.
Keep food protected from potential contaminations.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Corrected: the crust was covered.
- Food contact surfaces of equipment and utensils clean
The bottom interior of the bakery cooler is soiled.
Clean and sanitize all food contact surfaces routinely to prevent accumulated soil.
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 shelving on the stainless steel prep table in the bakery is soiled.
Clean and maintain clean 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.
- Critical: Outer openings protected from insects, rodent proof
The backdoor do not have a functioning self closing device.
Provide a functioning and operational self closing device.
Openings to the outside shall be tight fitting and self-closing.
Corrected:Employee fixed the self closind device.
- Floors properly constructed, clean, drained
The floor under the 3-compartment sink and around the mop sink area is soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
There are no light covers on the lights in the dry storage area in the basement.
Provide light shields.
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.
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10/10/2012 | Routine | 82 |
HACCP: Discussed labeling of spray bottles and other working small containers of cleaners and toxic items so they are easily identified
Sanitizer used is Chlorine
- Thermometers provided and conspicuously placed
No thermometer in the cool in the bakery.
Provide a thermometer in all refrigerators.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food contact surfaces designed, constructed, maintained, installed, located.
The left door gasket of the prep cooler on the cook line is torn.
Repair or replace the gasket so that it is smooth, easily cleanable, free of breaks, etc.
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 gaskets of the prep cooler across from the cook line are soiled and the door ledges are also soiled.
Clean and sanitize all food contact surfaces to prevent accumulated soil.
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 lids of the sugar and flour bins in the bakery are soiled. The neck of the mixer in the bakery are soiled.
Clean and maintain clean non-food contact surfaces to prevent accumulated soil.
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 following locations are where the floor was soiled: under the salad prep coolers in the kitchen, under the dish machine and around the drain under the dish machine and the floor of the walk in cooler.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall next to the can opener is soiled in the kitchen. 2) The wall behind the flour and sugar bins in the backer is soiled. 3) The ceiling in the basement where single use product and other utensils are stored has exposed dry wall.
1) & 2) Clean and maintain clean walls. 3) The ceiling must be smooth, easily clean able and non absorbent.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
No exposed studs, joists, and rafters shall be allowed in walk-in refrigerating units, food-preparation areas, equipment and utensil-washing areas, in toilet rooms and vestibules.
- Lighting provided as required. Fixtures shielded
The lights in the basement where single use products and other utensils are stored are not covered.
Cover the lights.
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.
- No Certified Manager Present
No certifications available for viewing at the time of inspection.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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6/19/2012 | Routine | 91 |
HACCP : Discussed routinely checking food for being stored passed their 7day discard date.
Sanitizer used is Chlorine.
- Original container, properly labeled, consumer advisory
Spinage art dip did not have the date that it was pulled out of the freezer on it.
Food shall be labeled with a date when it is pulled from the freezer, restarting the 7day discard date. That day it is pulled is day 6.
Corrected: Food was labeled.
- Food contact surfaces designed, constructed, maintained, installed, located.
The prep cooler across from the fryers has rusted racks. The right door gasket of the prep cooler across from the fryers is torn.
Observed a trash bag being used to store dinner rolls.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods.
Repair, resurface, or replace the racks of the prep cooler.
Use a food grade material to store foods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Bottom of the walk in cooler gasket is torn.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
Repair torn gasket.
- Non-food contact surfaces clean
The down stairs dump sink is soiled.
Keep all non-food contact surfaces to be 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.
- Storage/handling of clean equipment, utensils
Plates being stored with food contact surfaces unprotected.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
Corrected: Plates were covered.
- Floors properly constructed, clean, drained
Floor drains soiled.
Clean and maintain clean floor drains.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
No certified certificate for viewing at the time of inspection.
Provide a certificate at the next routine inspection.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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2/15/2012 | Routine | 93 |
HACCP: Discussed toxic storage. Sanitizer used is Chlorine.
- Critical: Foods properly cooled
Salmon, pasta salad, and chicken salad had exceeded the 7-day discard date.
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.
Potentially hazardous foods must be marked with the date of preparation and a 7-day discard date with day 1 being the day of preparation.
Corrected: The employee discarded the salmon, pasta salad, and chicken salad mix. Provided date marking HACCP.
- Food contact surfaces designed, constructed, maintained, installed, located.
The prep cooler across from the fryers has rusted racks.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods.
Repair, resurface, or replace the racks of the prep cooler.
- Non-food contact surfaces clean
The fan guards in the walk in cooler are soiled with dust.
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.
Clean and maintain clean all food contact surfaces.
- Storage/handling of clean equipment, utensils
Observed to go trays and plates in the kitchen being stored with the food contact surface facing up.
Utensils shall be stored covered or inverted wherever practical.
- No Certified Manager Present
Unable to veiw the food handlers certificate.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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11/7/2011 | Routine | 91 |
- Critical: Facilities to maintain proper temperatures
Corrected. Cookline cooler now holding @ 37 degrees.
- Critical: Sanitizing concentration
Corrected. Dish machine now sanitizing @ 100ppm.
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6/29/2011 | Recheck | |
I. Approved to operate under the guidelines set forth in Chapter 10, Food and Food Handlers, of the Peoria County Code.
Note:
Recommend running water in all the faucets to clear old water out.
Recommend a back flow device or retractable cord at three compartment sink for the food spray device, to prevent back flow seepage through sprayer cord.
Do not use the dishwasher until working properly.
Do not use prep cooler on hot line in kitchen. Not holding proper temperature. Have service person check cooler.
- Critical: Facilities to maintain proper temperatures
Prep cooler on hot line not holding temperature.
All coolers must maintain 41 degrees or less at all times.
** Please contact this department for recheck.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Walk in cooler gasket torn.
- Critical: Sanitizing concentration
Chemicals not hooked up to dish machine yet.
Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer~s specifications for time and concentration for machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization.
Planning on hooking up chemicals within the next day.
**Please call this department for recheck before begining use.
- Floors properly constructed, clean, drained
Floors in bakery dusty.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in bakery dusty.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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6/27/2011 | Final | |
Circuits in kitchen keep blowing with all equipment on and running. Please contact an electrician to evaluate this problem.
Not approved to operate at this time. Please contact me @ 679-6173 for a final inspection. The license fee must be paid before a license is issued.
- Critical: Facilities to maintain proper temperatures
A. Prep cooler in kitchen 76 degrees. Cooler blew the circuit. Please contact an electrician.
B. Basement walk in cooler is 45 degrees. Facility may decide not to use this cooler.
A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gasket on walk in cooler seperating from door.
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)
Dish machine excessively soiled and rusty on the interior.
Dishwashing machines shall be thoroughly cleaned at least once a day or more often when necessary in order to be maintained in a satisfactory operating condition.
- Critical: Sanitizing concentration
Dish machine does not have chemicals hooked up to it.
Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer~s specifications for time and concentration for machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization.
Provide the chemicals at time of final inspection.
- Food contact surfaces of equipment and utensils clean
Interior of ice machine soiled.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Handsinks soiled.
No soap or papertowels at handsinks.
Clean handsinks and provide soap and paper towels.
- Floors properly constructed, clean, drained
Floors in walk in freezer soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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6/23/2011 | Preliminary | |
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