HACCP - Discussed and provided written information on proper thawing.
Sanitizer - dish machine - heat
- buckets - quats
Frozen foods were frozen.
- Food contact surfaces of equipment and utensils clean
Bottom shelving in 3 door freezer soiled with food debris. Clean and sanitize food contact surfaces.
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12/9/2015 | Routine | 98 |
HACCP - Discussed and provided written information on proper storage of foods.
Sanitizer - buckets - quats
- dish machine - heat
Frozen foods were frozen.
- Wiping cloths clean, used properly, stored
Wet wiping cloth on food preparation table. Store wet wiping cloths in sanitizer solution when not in use.
- Food contact surfaces of equipment and utensils clean
Condiment bin at drive thru window soiled. Clean and sanitize food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled with debris. Wall under table in dishwashing area soiled with debris. Provide a routine cleaning.
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8/3/2015 | Routine | 96 |
HACCP - Discussed and provided written information on date marking.
Sanitizer - buckets - quats
- dishmachine - heat
Management provided documentation of Certified Food Handlers.
- In-use food dispensing utensils properly stored.
Scoop in cole slaw with handle in product.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry. Worker removed scoop. Corrected.
- Food contact surfaces of equipment and utensils clean
Shelving in walk in cooler soiled with debris. Clean and sanitize food contact surfaces.
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1/27/2015 | Routine | 97 |
HACCP = cross contamination prevention
quat sanitizer in buckets = 400ppm
final rinse temperature dish machine = 180 degrees F
- Original container, properly labeled, consumer advisory
1) An opened ham was found in walk-in cooler without a label. 2) An opened gallon of milk was found in the Turbo Air cooler near the service line without a label. All opened potentially hazarous food items shall be date marked properly. The ham was just opened today and the milk was opened two days ago. Labels have been added to these items.
- Food contact surfaces of equipment and utensils clean
The top interior surface of the ice machine, where the ice enters the bin, is soiled. Maintain all food-contact surfaces clean. Clean this area.
- Plumbing installed and maintained
The handle for the hot water side of the hand sink located to the right of the ice machine leaks when the water is turned on. Maintain all plumbing. Repair the leak.
- Floors properly constructed, clean, drained
The floor below the dish machine is soiled near the drain. Maintain all floors clean. Clean this area.
- Lighting provided as required. Fixtures shielded
The light in the True freezer, located in the back of the kitchen is burnt out. Maintain adequate lighting. Replace the bulb.
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10/10/2014 | Routine | 94 |
HACCP: Discussed and provided hand washing haccp.
Sanitizer used: Dish machine uses High temp. 3-compartment and wiping cloth buckets use Quats.
Note: Manager presented certificates of employees completing a ANSI approved food course.
- Thermometers, gauges, test kits provided
Thermometer in the small prep cooler was broken.
Corrected by putting a working thermometer in the cooler.
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
- Non-food contact surfaces clean
Large fan at the end of the prep/hot holding line has dusty blades.
Clean and maintain clean non-food contact surfaces. Clean fan blades and maintain clean before and after operating.
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.
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6/24/2014 | Routine | 98 |
HACCP: Discussed and provided date marking haccp.
Sanitizer used: Dish machine uses High temp. 3-compartment and wiping cloth buckets use Quats.
- Storage/handling of clean equipment, utensils
Spoons, scoops and other utensils being stored multiple directions in the brown bin near the smokers.
Arrange utensils so they are store the same direction and can be grasped by their handles.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
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2/12/2014 | Routine | 99 |
HACCP Discussed storage or employee belongings and personal items.
Quat sanitizing bucket concentration: 200 ppm.
- Critical: Toxic items labeled and used properly
Unlabeled spray bottle found on shelf above dish area.
Label spray bottle. Contents discarded by worker
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11/5/2013 | Routine | 95 |
HACCP: hand washing was discussed.
Final rinse temperature of dish machine: 180 degrees F
Quat sanitizer: 200 ppm
- Single service items properly stored, handled, dispensed
1. Boxes of paper towels were being stored on the floor in the dry storage area by the mop sink.
2. Single-use plates on the table in the rear of the kitchen were not protected from potential contamination.
Place boxes on the shelving unit.
Invert or cover plates to protect the food-contact surface from potential contamination.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There is no waste receptacle at the hand sink by the smoker.
Provide a trash receptacle at all hand sinks.
- Critical: Toxic items labeled and used properly
A bottle of a clear orange liquid stored by the dish machine was not labeled with its contents.
Worker labeled.
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5/9/2013 | Routine | 92 |
HACCP: Handwashing was discussed. Boil order HACCP handout given.
Violations corrected before I left the inspection.
Quat sanitizer used: 200 ppm
Final rinse temperature of dish machine: 180 degrees F
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The front handsink is coming away from the wall.
Reseal the hand sink to the wall to eliminate hard to clean area.
- Storage/handling of clean equipment, utensils
Utensils are being stored multidirectional in bus tubs by the cook line.
Store utensils with handles facing the same direction.
- Single service articles not re-used
An open can of caramel topping is being stored covered in the walkin,
Re-use of single-service articles is prohibited.
Store topping in a food grade reusable container.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1. There is no trash can by the hand sink near the walkin is soiled.
2. The handsink by the walkin cooler is soiled.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
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1/22/2013 | Routine | 94 |
HACCP: Cooling/handling of potentially hazardous foods
- Food protection during storage, prepartion, display, service, transportation
Self serve condiments (pickles, onions, peppers, lemons) did not have adequate sneeze guard protection. Provide effective sneeze guard protection of self-serve foods.
- Thermometers, gauges, test kits provided
Rinse water temperature guage of hot water sanitizing dish machine is clouded up and can not be read. Provide clearly visible guage to measure rinse water of dishmachine.
- Critical: Sanitizing concentration
No measurable sanitizer found in wet wiping cloth solutions. Provide correct sanitizer concentration for sanitizer used. Note: Owner adjusted dispenser and corrected concentration dispensed.
- Single service articles not re-used
Aluminum foil pans are being reused to contain packaged foods in freezer.
Re-use of single-service articles is prohibited. Provide and use approved multiple use food containers only.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Spray hose was hanging below drip edge of 3 compartment sink. Provide minimum air gap of twice diameter above drip edge of sink. Note: Corrected during inspection
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10/15/2012 | Routine | 86 |
Restaurant representatives - add corrected or new information about Hickory River Smokehouse, 5101 W. Holiday Dr., Peoria, IL »