GC:
Frozen foods frozen
Sanitizer: 200 ppm (cl-)
HACCP: Education on food protection and having scoops with handles - food protection handout
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1.) Precooked breaded meat product was found in the true refrigerator without a date
- In-use food dispensing utensils properly stored.
1.) The ice scoop in the serving station on the right side with the ice machine was found with the scoop handle in the ice
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The true refridgerator next to the cook line and 3 compartment sink has two torn 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.
Correct by repairing or replacing all torn door gaskets
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled... 1.) the inside apron of the ice machine in the kitchen next to the dish machine
- Non-food contact surfaces clean
The following non-food contact surfaces are heavily soiled... 1.) the baffles above the grill and fryers on the cook line
- Storage/handling of clean equipment, utensils
A container of forks was found in the serving station in a white container with the forks facing upwards and the handles downward
Spoons, knives and forks shall be touched only by their handles.
Correct by storing all silverware with the food contact surface facind down and the handle facing upwards
- Single service articles not re-used
A sour cream container was found being reused in dry storage for raw nuts
Re-use of single-service articles is prohibited.
Correct by not reusing single service articles and providing food grade containers
- Plumbing installed and maintained
1.) the mop sink between the dish machine and ice machine is leaking from the faucet
- Floors properly constructed, clean, drained
The floor behind the hot cooking units on the cook line facing the back door is soiled
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Correct by cleaning all floors
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12/7/2015 | Routine | 85 |
A recheck was conducted on 09/03/2015 to assess if the back door sweep on the screen door was corrected. During the inspection, it was found that the back door sweep had been replaced and was able to create a tight seal to prevent the entry of insects and other rodents.
The recheck was also conducted to determine if the raw salmon was in complicance with the sushi HACCP guidelines. Documentation was provided prior to the recheck to the Peoria County Health Department showing the salmon is an approved sushi grade salmon.
All recheck violations have been corrected and no further rechecks are necessary at this time
No violation noted during this evaluation. | 9/3/2015 | Recheck | |
Frozen foods frozen
Sanitizer: 200 ppm (cl-)
HACCP: Toxic materials handout, sushi handout, and education on toxic materials, sushi grades, and storage of foods
A recheck will be conducted on or after 09/03/15 to assess if the raw salmon is in compliance with the sushi HACCP guidelines and the back door. A recheck fee will be assessed for all rechecks. Contact information has been provided. If evidence is able to be provided to show the salmon is within the proper guidelines, contact this department for the potential to sell raw salmon.
- Critical: Approved source
Salmon being used for sushi was not found to be sashimi grade. Establishment is unable to show documentation that salmon is sashimi grade or has been properly frozen according to sushi HACCP guidelines.
All raw fish used for sushi should be sashimi grade with evidence of the grade and procedures for freezing
Corrected by ceasing sale of raw salmon. Correct by providing evidence of compliance with the salmon HACCP guidelines. Once evidence is able to be produced, contact this department for potential to serve raw salmon. A recheck will be conducted on or after 9/3/15 to determine compliance of salmon with HACCP guidelines. A recheck fee will be assessed for all rechecks.
- Original container, properly labeled, consumer advisory
Sugar, flour and other spices located on the top of the prep island and in the kitchen line area were found without a label
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.
Correct by labeling all spices, flours, and sugars.
- Thermometers provided and conspicuously placed
The thermometer in the walk-in cooler by bakery prep area was not working during time of inspection
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.
Corrected by replacing not working thermometer with working thermometer in walk-in cooler
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
The following foods were found without a lid or protection... 1.) peanut butter chicken in walk-in cooler
- Food contact surfaces designed, constructed, maintained, installed, located.
Large mixing bowl below counter by victory freezer was found to be heavily cracked in multiple areas
Food-contact surfaces shall be smooth and easily cleansable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
Correct by discarding bowl and any other cracked equipment. Discussed with manager.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were found to be soiled... 1.) 3 drawers with utensils inside in back kitchen prep area
- Non-food contact surfaces clean
The following non-food contact surfaces were found to be soiled... 1.) gasket in Amerikooler freezer door
- Plumbing installed and maintained
The following plumbing was found to be leaking... 1.) pipe beside wok and rice cookers on side wall
- Critical: Outer openings protected from insects, rodent proof
The back door was open during the time of inspection. The back screen door was closed and found with a gap beneath the door sweep and floor.
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.
Correct by replacing door sweep or screen door to create a tight fitting close. A recheck will be conducted on or after 9/3/15 to assess the door. A recheck fee will apply for all rechecks.
- Walls, ceilings, and attached equipment, properly constructed, clean
1.) The following were found to be soiled during the inspection... 1.) vent above bakery prep area
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8/28/2015 | Routine | 76 |
HACCP Discussed storage of personal foods and drinks on the premises. Left handout for food handler training.
Cut vegetables work station across from stove 41 degrees
small milk carton in service cooler at right serve station 40 degrees
Fried Rice.across from stoves 140
Frozen foods frozen
Sushi rice pH 5.0
Chlorine sanitizer used buckets 200 ppm, three compartment sink 100 ppm
Dishwasher Chlorine sanitized 200 ppm
- Original container, properly labeled, consumer advisory
Spices poured from original container into plastic to go containers located along shelves above prep tables were not labeled with contents. 2) No cooling times marked on foods prepared for use later today (including ribs in cooler next to prep table).
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.
All foods precooked for later use must be marked with cool down times.
- Wiping cloths clean, used properly, stored
Wet wiping cloth observed on stove and prep table.
All wet wiping cloths must stored in sanitizer bucket when not in use.
- Food contact surfaces of equipment and utensils clean
White pvc diverter in ice machine located closest to dish machine is soiled.
All food contact surfaces must be maintained clean and sanitized.
- Floors properly constructed, clean, drained
Floors under and behind soda syrup area, behind coolers across from stoves, behind general cook area soiled.
All floors to be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Condenser fans in walk in coolers and walk in freezers soiled.2) Ceiling vents above cook area heavily soiled.
Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall be maintained clean.
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3/10/2015 | Routine | 94 |
HACCP - Discussed and provided written information on proper cooling of potentially hazardous foods.
Sanitizer - chlorine
Frozen foods were frozen.
- Potentially hazardous foods properly thawed
Fish in food prepration sink thawing.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process. Worker placed fish in container and placed in walk in cooler. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of 2 door True cooler by cook line.
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 or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Soiled PVC diverter on ice machine. Soiled shelves in walk in cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Heav.ily soiled gasket on door of walk in cooler. Clean and sanitize gasket.
- Plumbing installed and maintained
Hot water valve leaks in employee restroom.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair haot water valve.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hoods soiled with grease and debris. Provide a routine cleaning.
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12/3/2014 | Routine | 92 |
HACCP - Discussed and provided written information on date marking. Sanitizer - chlorine
- Original container, properly labeled, consumer advisory
Observed food items in Pepsi cooler and 2 door True freezer not labled.
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. Label potentially hazardous foods.
- Food protection during storage, prepartion, display, service, transportation
Observed food on floor in walk in cooler (green beans). Cases of food on floor in dry food storage area.
Containers of food shall be stored 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. Store food product 6 inches above floor.
Uncovered foods in walk in freezer, 2 door freezer and walk in cooler.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Cover potentially hazardous foods.
- In-use food dispensing utensils properly stored.
Observed scoop in dry food product 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. Remove scoop.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of True 2 door cooler.
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 or replace gaskets.
- Wiping cloths clean, used properly, stored
Wet wiping cloth on counter
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
Soiled PVC diverter on ice machine. Interior surfaces of Pepsi cooler soiled. Shelving in walk in produce cooler soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Heavily soiled gasket on door of walk in cooler. Soiled gasket on door of upright freezer in sushi area. Outer surfaces of Pepsi cooler heavily soiled. Clean and sanitize non food contact surfaces.
- Floors properly constructed, clean, drained
Soiled floor in walk in freezer.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood heavily soiled with grease.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
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7/28/2014 | Routine | 89 |
HACCP - Discussed and provided written information on proper storage of potentially hazardous foods.
Sanitizer - chlorine
- Original container, properly labeled, consumer advisory
Observed several food items not in original packaging in walk in cooler, walk in freezer and True 2 door cooler without labels.
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
Observed multiple food items on floor in food storage area and walk in freezer.
Containers of food shall be stored 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 designed, constructed, maintained, installed, located.
Rusted shelving in food preparation cooler. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed a torn gasket on door of True cooler by cooks area. Repair or replace gasket.
- Wiping cloths clean, used properly, stored
Observed wet towel on food preparation surface.
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
Observed mold growth on shelving in Pepsi cooler. Soiled pvc diverter in ice machine. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled shelving in dry storage area. Soiled can rack in dry storage area. Soiled gaskets on doors of food preparation cooler. Clean and sanitize non food contacty surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood over cooking area heavily soiled. Provide a routine cleaning.
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3/10/2014 | Routine | 89 |
Temperatures continued: Pork dumplings buffet 139, pepper steak buffet 154, sliced tomato salad bar 40, Fish sushi bar prep cooler 40 and raw steak stirfry bar 40
HACCP: Discussed proper drying off clean dishes.
Sanitizer used is Chlorine
- Critical: Hot food at proper temperatures
The following food items on the buffet line were below 135 degrees F for hot holding: Popcorn shrimp and breaded chicken wings. Popcorn shrimp was at 109 degree F and the breaded chicken wings were at 114 degrees F.
Corrected by removing the foods from the buffet line and discarding them.
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.
- Potentially hazardous foods properly thawed
Packages of imitation crab meat was being thawed on the rack at room temperature.
Corrected by education and crab meat was moved to a walk in cooler.
Do not thaw foods at room temperature.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- In-use food dispensing utensils properly stored.
In the ice bin for the soda fountain at the north waitress station the ice scoop handle was touching the ice.
Corrected by elevating the scoop so that the handle was no longer touching the ice.
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.
- Non-food contact surfaces clean
The following non-food contact areas are soiled: pepsi cooler door tracks and door gasket of the sushi bar prep coolers and the drawers across from the oven
Routine 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.
- Storage/handling of clean equipment, utensils
A knife was being stored between the two prep coolers on the prep line. This location is soiled and not an ideal location to store clean utensils.
Corrected: The knife was removed from this location.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Floors properly constructed, clean, drained
The floor under the bulk ice machine and the soda machine in the south watiress station is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/14/2013 | Routine | 89 |
Temperatures on the buffet bar are as follow: Salmon 165, Hot&sour soup 172, Bacon crab meat roll 160,Peper steak 140, pasta salad 39
HACCP: Discussed dented cans. They are set on the ground to show they need to be returned to sender.
Sanitizer used is Chlorine.
All frozen food was frozen.
- Original container, properly labeled, consumer advisory
Various squeeze bottles at the stir fry station were not labeled with what they contain.
Corrected by education.
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: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Pot. stickers and a container of raw chicken were at a temperature of47-50 degrees F, located in the older walk in cooler.
Corrected by the employee discarding the food. Discussed with the manager about taking smaller amount of food out at a time instead of the entire container. Note: other food items in the older walk in cooler were okay.
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: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Noted to-go bags being used to store food in the freezers. 2) Rack in the older cooler in the stir fry bar has rusted racks. 3) A container with out a handle was being used to scoop ice in the waitress area ice maker and also in the rice in dry storage.
1) Employee stated the food items in the to-go bags were for employees. She was made aware they need to be labeled then. 2) Resurface the rack so that it is not rusted and is smooth, easily cleanable and free of imperfections. 3) Containers were removed and manger was told to only use handled items to dispense food.
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.
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: racks in the Pepsi cooler next to the new walk in cooler and the door tracks, the can opener blade, ice baffle of the ice machine in the kitchen and the interior of the microwave in the waitress station.
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.
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.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: the exterior(outsides) of the sugar, flour, salt, msg containers along the back wall of the kitchen, the counter directly across from the back wall in the kitchen and the door tracks of the Pepsi cooler next to the new walk in cooler.
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.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: under the syrup rack in the kitchen, under the soda station in the waitress station, under rice containers along the back wall in the kitchen, a few grease pots seen under cooking equipment along the wall divider in the kitchen between cooking equipment and around the fryer in the stir fry area.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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7/23/2013 | Routine | 84 |
HACCP: Discussed outter openings
Sanitizer used is Chlorine
Reviewed Rice PH and made sure it tested for proper level.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Various food items in the true cooler used for the fryer were not covered or protected.
Corrected by education.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
The basket used to hold egg rolls in the walk in cooler was lined with try liners or some unknown paper that had ink lettering on it.
Use food grade material when storing, holding, working, or displaying food.
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.
- Wiping cloths clean, used properly, stored
Employee working at the fryers kept leaving the wiping cloth on the counter top instead of placing it back into the bucket.
Corrected by education
Keep wiping cloths in the sanitizer buckets between uses.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Critical: Hand washing sinks installed, located, accessible
A cart was blocking the hand sink in the dish room area.
Corrected by an employee moving the cart.
Do not block the hand sink.
Lavatories shall be accessible to employees at all times.
- Floors properly constructed, clean, drained
The following are locations where the floor is soiled: under the oven on the cook line, under the racks in the walk in cooler, under the dry goods in the back, along the cooler near the back door, under the soda syrup rack, under fryer true cooler, under the racks in the dry goods area, under the flat grill and fryer located in the Mongolian grill area, under the ice maker in the waitress area and under the soda machine in the north waitress area.
Clean and maintain clean floors. Discussed routinely cleaning where employee can reach nightly and the manager stated every saturday/friday night the pull equipment out.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/11/2013 | Routine | 86 |
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