HACCP: Discussed and provided information on Hand Washing, Date Making, and Potentially hazardous Foods.
Frozen foods frozen
Final approval is given to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
Establishment would like to start smoking meats, Contact Peoria City/County Health Department before starting. A HACCP plan, plan review, and outdoor variance will be required.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee drinks were found on top tables in kitchen prep table. -Corrected by moving to a location away from food and food related products.
- Floors properly constructed, clean, drained
Floor in Kithchen area (near door to dining area) chipped and in disrepair.
Floors in all food preparation areas shall be smooth, easily cleanable, and durable.
- Lighting provided as required. Fixtures shielded
Light fixture unshielded by prep sink.
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1/14/2016 | Final | |
HACCP: Cooling and Reheating
All foods frozen in each of the freezers. Wood around handsink in dining/ drink area must be sealed to form a smooth, easily cleanable surface. Food Manager, Jeremy Wright, provided a Food Safety Manager Certificate and explained he sent the fees for his FCCM.
- Critical: Foods properly cooled
Gravy being cooled was in a pan deeper than 4 inches deep and at 65 degrees. Corrected by education and training of proper cooling procedures.
Cool large volumes of potentially hazardous foods rapidly, utilizing such methods as limiting the depth of the food to 4 inches or less, agitation, quick chilling or water circulation external to the food container.
- Foods handled with minimal manual contact
Chef using bare hands to move toast from toaster onto plates being served.
Employees shall avoid direct contact with ready to eat foods.
- Floors properly constructed, clean, drained
Floor in Kithchen area (near door to dining area) chipped and in disrepair.
Floors in all food preparation areas shall be smooth, easily cleanable, and durable.
- Lighting provided as required. Fixtures shielded
Light fixture unshielded by prep sink. In back "L" room the lights are shielded but missing end caps to secure shields on light fixtures.
All lights shall be shielded.
- Critical: Toxic items properly stored
Toxic cleaning chemical stored on pepsi box in storage area. Corrected by education and training of proper cooling procedures.
All chemicals must not be stored above or intermingled with food or food contact surfaces.
- No Certified Manager Present
Food Manager, Jeremy Wright, provided a Food Safety Manager Certificate and explained he sent the fees for his FCCM.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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10/9/2015 | Routine | 86 |
Establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
It would be preferred if a handsink were installed in the front waitress area.
- Non-food contact surfaces clean
Surfaces still soiled with a greasey build up.
- Floors properly constructed, clean, drained
Floors in disrepair throughout kitchen.
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8/18/2015 | Final | |
Several people have taken a CFSSM class and are awaiting certificates.
A handsink can easily be added to the front waitress area. This would be ideal. Also, if a handsink is added, the door may be re-installed on the kitchen doorway.
- Critical: Approved source
Food' items prepared under old ownership are still in freezers in establishment.
Discard old food items.
- Critical: Facilities to maintain proper temperatures
Prep cooler on cook line holding at 54 degrees.
- Food contact surfaces designed, constructed, maintained, installed, located.
Pitchers above handsink in disrepair. Cutting boards in disrepair.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Handles missing from prep sink.
- Food contact surfaces of equipment and utensils clean
Greasey build up on all surfaces.
- Non-food contact surfaces clean
Greasey build up on all surfaces.
- Plumbing installed and maintained
Drain for walk in cooler drains into a bucket near the back door.
Repair so drain drains to a floor drain.
- Critical: Presence of insects/rodents. Animals prohibited
Fresh mouse droppings found near pizza oven.
- Critical: Outer openings protected from insects, rodent proof
Several gaps located in back storage area wall. One near electric panel, and one at the left side top of the garage door.
Seal gaps.
- Floors properly constructed, clean, drained
Flooring in disrepair near front kitchen enterance, under three compartment sink, and near pizza oven.
Repair floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
Coving missing in walk in cooler.
- Lighting provided as required. Fixtures shielded
Several light shields in kitchen area are missing.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Establishment has many unnecessary articles, especially in the back area and outside.
Remove unnecessary articles.
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8/7/2015 | Preliminary | |
All critical violations have been corrected. Recheck fees may apply.
- Critical: Outer openings protected from insects, rodent proof
Gaps found next to back door and to the right of the electrical panel in back storage room have been corrected by sealing. -JAD
Openings to the outside shall be tight fitting and self-closing.
Recheck fees may apply.
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3/18/2015 | 1st Recheck | |
HACCP: Discussed and provided information on Date Marking.
Cold foods cold, frozen foods frozen.
Section 750.570, addition of food handler training requirement under Subpart C: Personnel. Provide any staff who handle food or food related product must have food handlers training.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in walk in cooler was found to be soiled/Rusted. Clean and sanitize on a routine basis to ensure proper food saftey. Repair/ replace.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gaskets on cooler accross from stove and Crosley freezer in back store room were found to be soiled. Clean and sanitize on a routine basis to ensure proper food saftey.
- Food contact surfaces of equipment and utensils clean
Meat slicer and bottom of crosley freezer were found to be soiled. Clean and santiize on a routine basis to ensure proper food saftey.
- Plumbing installed and maintained
Faucet leaking on 3 compartment sink. Repair.
- Critical: Outer openings protected from insects, rodent proof
Gaps found next to back door and to the right of the electrical panel in back storage room. Correct by sealing air gaps.
A recheck will be required on or after 3/18/2015. Recheck fees will apply.
Openings to the outside shall be tight fitting and self-closing.
- Lighting provided as required. Fixtures shielded
Light shelds missing or broken thoughout facility, No lights in Walk in cooler, no lights in back storage room. Repair/Replace.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Various items in the kitchen area are no being used.
Removed the items which are not routinely used for the establishment.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
- No Certified Manager Present
No Certified Food Service Sanitation Manager avalible 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.
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3/11/2015 | Routine | 88 |
HACCP: Provided Hand washing haccp sheet Sanitizer used is Chlorine All frozen food is frozen.
- Original container, properly labeled, consumer advisory
5-gallon buckets of white powder under the prep table are not label with their 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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The shelving in the walk in cooler is rusted. 2) The white shelving under the metal pans is chipping and exposed wood.
Resurface the shelving so they are smooth, easily cleanable and non-obsorbant.
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.
- Single service articles not re-used
Observed plastic ice cream buckets in the pizza flour being reused. Some where chipping and breaking.
These items are single service and shall not be re-used.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
The floor under the cooking equipment is soiled.
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 outside the building where the hood exhaust is located and the exhaust fan its self is soiled and dripping grease into a container on the ground.
Clean the fan and the wall. Removed and discard the bucket which is catching the grease.
Intake and exhaust air ducts shall be maintained to prevent the entrance of dust, dirt and other contaminating materials.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
The light shield in near the 3-compartment sink is broken. The light over the non-functioning steam table is not shielded. l
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.
- Critical: Toxic items labeled and used properly
Wiping cloth bucket in front was over 200ppm of chlorine sanitizer concentration.
Corrected by making a new sanitizer bucket and discussed difference in concentrated and regular chlorine bleach.
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Various items in the kitchen area are no being used.
Removed the items which are not routinely used for the establishment.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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12/5/2014 | Routine | 87 |
HACCP: Discussed FSSMC expiring 11/2014. Provide renewed or new certificate of certified Food Manager at next routine inspection.
Cl- sanitizer is used in the establishment.
Frozen foods stored frozen.
Note: Establishment will be undergoing a change of ownership. Change of ownership paperwork provided to current owner and future owner.
- Food protection during storage, prepartion, display, service, transportation
Some foods not protected in coolers with a lid or covering, including bricks of butter stored in the walk in cooler with no lid. Provide lid or covering for all ready to eat foods and/or foods not stored in original packaging.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving in walk in coolers are rusted. Repair with sealant or replace shelves to provide smooth surface that does not provide the potential for chipping or peeling materials contaminating food.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels present at hand sink in kitchen upon arrival for inspection. Corrected: paper towels provided.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Outside garbage lids open upon arrival for inspection. Keep lids closed when not in use to preclude the entry of pests.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Floors properly constructed, clean, drained
Various areas of flooring soiled, including beneath equipment in the kitchen, walk in cooler floor, and floors in dry storage rooms. Clean floors routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guard covers in walk in cooler are soiled. Various vents throughout establishment are dusty. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Missing light shields on lights over microwave in kitchen. Provide shields on all lights over food storage and preparation.
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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9/26/2014 | Routine | 90 |
HACCP: Discussed labeling the sides of the bulk containers of foods as the lids may be interchanged.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
There was a container of chili and corn that were labeled for discard on 3/31/14 and 3/30/14 respectively.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The hanging board for utensils hanging next to the prep cooler is in disrepair. 2) A heavily damaged cardboard box is being used for the storage of potatoes/onions. 3) The seals of the third door of the prep cooler are in disrepair. 4) Shelving in the walk in cooler is rusted.
Repair, replace or resurface all areas. Remove all boxes that are not the original boxes that foods were delivered in.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of the ice machine, 2) interrior of the Crosley freezer, 3) interior of the microwave, 4) seals of the prep cooler, 5) shelving in teh walk in cooler.
Clean and sanitize all food contact surfaces routinely.
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 spice storage bin is soiled. The exterior spice/baking bins are soiled. The table with the baking products are soiled.
Clean and sanitize routinely and maintain 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.
- Floors properly constructed, clean, drained
The floors under the stove and other equipment are soiled. The floor under the soda fountain is soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan cover in the walk in cooler is soiled. The walls behind the microwave oven are soiled.
Clean all walls and attached equipment routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Light shields above the microwave/convection oven are missing.
Provide light sheilds or shatter proof bulbs.
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.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various pieces of equipment and articles in the estabslihement that aren't used for daily use and are extra equipment.
Remove all unnecessary articles and equipment.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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4/2/2014 | Routine | 87 |
HACCP: Dating of ready to eat potentially hazardous foods held longer than 24 hrs.
Cl- Sanitizer: 100 ppm
- Original container, properly labeled, consumer advisory
Bulk containers of what appeared to be flour and sugar stored under slicer did not have a label identifying them. Label all bulk products with common name when removed from original containers. 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
Metal container holding potato soup in walk in was not labeled with time of perpetration. Label all ready to eat potentially hazardous foods with date of perpetration. If cooled, add time to properly monitor proper cooling methods. Do not keep ready to eat foods for longer than 7 days counting day of perpetration as day 1. 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. Corrected, identified date of perpetration for dating.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelves in walk-in cooler are rusted.
Resurface or replace shelving to provide a smooth easily cleansable surface.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Hose attached to potable water fixture reached below the basin of the mop bucket placed and stored in mop sink creating a back siphonage possibility of water into the potable water supply. Ensure there is always an air gap present between potable water supply lines and basins and containers the may hold waste water and/or add a back flow prevention device into potable water line. There shall be no cross connections between the safe-water supply and any unsafe or questionable water supply, or any source of pollution through which the safe water supply might become contaminated are permitted. Devices to protect against backflow and backsiphonage shall be installed at all fixtures and equipment where an air gap of at least twice the diameter of the water inlet is not provided between the water outlet from the fixture and the fixture's flood-level rim. A hose shall not be attached to a faucet unless a backflow prevention device is installed. Corrected, created air gap to eliminate the possibility of backflow.
- Critical: Outer openings protected from insects, rodent proof
1) Screen on back was torn. 2) Vent along back wall has metal screening that is not protected with mesh screening. Protect all openings to the exterior to prevent pests from entering. The following is required by the code: 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. Openings to the outside shall be tight fitting and self-closing. Screening material shall not be less than 16 meshes to the inch. 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. Ensure caulking of cracks, screening, self closing devices are maintained properly and not torn or worn. Corrected, pulled down large receiving door to protect wall where vent is located and provide a barrier to exterior. Re-attached screen on back door.
- Floors properly constructed, clean, drained
Floor under served counter in corner has soil build up.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleansable, durable material. Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Light fixtures in kitchen are not protected.
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.L
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11/15/2013 | Routine | 82 |
HACPP: Proper date marking of potentially hazardous foods. Cl- Sanitizer 200 ppm
- Thermometers provided and conspicuously placed
No thermometer was found in kitchen prep cooler next to entrance.
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 protection during storage, prepartion, display, service, transportation
Bags of potatoes were stored on floor in back storage area. Store all food off the floor.
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
- In-use food dispensing utensils properly stored.
Scoop used to dispense ice in ice cooler/soda dispenser in front wait station had handle submerged in ice. When storing in ice, ensure scoop handle remains out of 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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelves in walk-in cooler are rusted.
Resurface or replace shelving to provide a smooth easily cleansable surface.
- Food contact surfaces of equipment and utensils clean
Area of slicer near blade has soil build up. Clean as often as needed to maintain clean. The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil. 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.
- Floors properly constructed, clean, drained
Floor tile by walk-in entrance is chipped and in disrepair.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleansable, durable material._
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling vent equipment in walk in cooler has excessive soiled build up. Clean as often as necessary to maintain clean.\
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Light fixtures in kitchen are not protected.
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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5/31/2013 | Routine | 90 |
HACCP: Proper cooling of Potentially hazardous foods. Cl- Sanitizing 100 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
•Butter milk was opened and stored in walk-in cooler without proper date mark labeling.
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.
Corrected by education.
- Food protection during storage, prepartion, display, service, transportation
Following foods were stored in walk-in with no cover or protection: a)Butter b)rolls c)onions
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 designed, constructed, maintained, installed, located.
Shelves in walk-in cooler are rusted.
Resurface or replace shelving to provide a smooth easily cleansable surface.
- Wiping cloths clean, used properly, stored
Wiping cloths throughout establishment stored out of sanitizing solution
Store wet wiping cloths between uses in sanitizing solution
- Floors properly constructed, clean, drained
Floor tile by walk-in entrance is chipped and in disrepair.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleansable, durable material.
- Lighting provided as required. Fixtures shielded
Light fixtures in kitchen are not protected.
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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2/12/2013 | Routine | 89 |
HACCP: Handwashing cl- used as sanitizer @ 100ppm
- Single service articles not re-used
Single use containers reused to store left over foods in.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
Prep sink hot water leaking, so it is turned off under the sink.
- Floors properly constructed, clean, drained
Floors. in disrepair.
- Lighting provided as required. Fixtures shielded
Two lights over prep cooler in kitchen have no 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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12/20/2012 | Routine | 95 |
HACCP: Cold foods must be at 41 degrees or less. Please repair/replace the prep cooler on the cookline to help maintain proper temperatures.
cl- used as sanitizer
Facility was in operation on a suspended license. Facility did not notify health department before reopening.
- Critical: Foods properly cooked and/or reheated
Foods such as mashed potatoes, chicken and noodles, etc. being reheated on steam table.
The reheating of potentially hazardous foods for hot holding shall be done rapidly. The time during which the food is between 41°F and 165°F may not exceed 2 hours.
Do not use steam tables for the rapid reheating of food.
Corrected by putting on the grill.
- In-use food dispensing utensils properly stored.
Ice scoop stored in ice at waitress station.
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.
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored 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.
- Floors properly constructed, clean, drained
A. Floors in kitchen in disrepair.
B. Floors in back storage area soiled.
Repair floors. Clean floors.
- Lighting provided as required. Fixtures shielded
Light shields missing in kitchen.
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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9/24/2012 | Routine | 91 |
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