HACCP - Discussed and provided written information on date marking.
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 lids on bulk containers of food. Interior surfaces of microwave oven soiled. Clean and sanitize food contact surfaces.
Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean Trash containers overfilled. Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled. Empty or cover trash containers.
12/23/2015
Routine
95
Frozen foods were frozen.
Sanitizer - 3 bay sink, buckets - quats
- dish machine - heat
HACCP - Discussed and provided written information on proper storage of food items.
Single service items properly stored, handled, dispensed Muffin boxes stored on floor under prep table. Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Worker placed boxes on separate table. Corrected.
10/23/2015
Routine
99
Final rinse temperature for the dish machine located on the thermometer inside = 167 degrees F
This establishment has been given final approval to operate under the guidelines of Chapter 10, of the Peoria County Code. The Food and/or Drink license can be picked-up at our office.
35 employees are registered to take the Food Service Sanitation Manager Certification Class for August 6th. Once the certifications are received, provide them for any future inspections.No violation noted during this evaluation.
Restaurant representatives - add corrected or new information about Hy-Vee 2 (Bakery), 7610 N Orange Prairie Rd, Peoria, IL »