- Critical: Presence of insects/rodents. Animals prohibited
No observation of live cockroach activity seen at this time. Dead cockroaches were seen under the pull out under the counter prep cooler, along the where the floor meets the wall under the pre counter. Clean up the dead cockroaches.
Reviewed Pest control invoices for Orkin. Dates of treatment were 5/14/14 and 5/22/14. Spoke to the manager Hani via phone call, he stated they have been deep cleaning behind equipment and the floors. They have also been caulking cracks, holes, etc.
Maintain a strict cleaning schedule and have routine pest control treatments.
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5/27/2014 | 1st Recheck | |
Request for service number 14-0187.
A charged recheck will be conducted on or after 5/26/14.
Have the pest control operator invoice at this time and also have the areas mentioned in the report corrected.
The manager also mentioned that there was a possibility there was going to be a change of owner. Make the new owner aware they must submit a change of ownership application before the change of ownership occurs.
- Critical: Presence of insects/rodents. Animals prohibited
Observed multiple live cockroaches in the following locations, behind the drawer true prep cooler located under the prep counter to the left of the cook line, under and behind the working prep cooler next to the fryers and on the dish machine racks.
The only invoice which the manager was able to provide was from Orkin and the last treatment was on March 10, 2014. The manager knows he came last month also. It is recommended to have the pest control operator be called and schedule to have treatment as soon as possible. Also it is recommended to have the pest control operator come and treat as frequently as they are allowed until the pest problem is taken care of then maintain treatment.
- Floors properly constructed, clean, drained
The floors behind equipment on the cook line were heavily soiled. An employee started to clean behind equipment.
Clean the floors behind equipment nightly.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling is leaking at the entrance to the door on the south side of the kitchen. 1) The wall coving behind the drawer cooler is not sealed to the wall. This is where the cockroaches were seen going and hiding. Seal the wall coving through out the building.
The water appears to be clear and it is not contaminating any food or food prep areas. The area is blocked off and employees shall not be allowed to travel this area until the leak is fixed. The manager has contacted the land lord.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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5/12/2014 | Complaint Investigation | |
A complaint was received on 2/25/14. The complaint was employees were using bare hands to handle food, there was no cleaning chemicals in the establishment and the establishment has a cockroach infestation.
Conducted a inspection of the establishment and the following is noted: There are cleaning chemicals at the 3-compartment sink which is used for dish washing and filling up sanitizer buckets. Discussed with the manager about employees and bare hand contact. IT was noted that employees were wearing gloves during this inspection. A review of the pest control invoice reviled that the establishment has regular pest treatment on a monthly bases. The last treatment was on 2/14/2014. It is noted that dead cockroach were seen under food equipment in the kitchen area and under the dish machine in the dish washing area. Clean and removed dead pest from thesea areas. Discussed with manager who said that the pest contorl have been spraying and also applying pest gel to combat the cockroaches. Glue monitoring traps were seen under some benchs in the dining room area.
Other noted violations were the floors under kitchen equipment is soiled. specifically back along the base boards. This was discussed with the manager who stated they pull all equipment out once a week to have a deep cleaning and during normal hours they use buckets of water to clean under equipment. Also noted the dumpster were over flowing and the lids could not close. Discussed with the manager about the recommendation of having more frequent trash picks, at least during the busier time of year such as tax season and sports tournaments.
No violation noted during this evaluation. | 2/26/2014 | Complaint Investigation | |
Manager Hani presented the pest invoice from Orkin pest control which was dated 1/9/14. It was observed that there were glue traps put in place under booths and in locations where roaches have been seen. Recommend having routine pest contorl treatments.
Establishment was also patching wall coving where tiles were in disrepair, including in the dish machine area.
The dishmachine was working correctly at this time.
The facility has approval to reopen.
- Critical: Water source safe, hot, and cooled under pressure
Corrected the establish has hot water at all sinks which require hot water.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
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1/10/2014 | Recheck | |
Request for Services received number 14-0019. "no water and roaches"
Facility has no hot water. The dish machine was not working correctly and establishment does not have the means to boil enough water for use at all hand sinks and the 3-compartment sink and maintain "normal" operation. Based on violation number 27, the dish machine not working correctly and not having the means to boil enough water to use the establishment was asked to close. Establishment signed the voluntary closure agreement and is closed until a recheck is conducted by a member of this department. Call for the recheck once the hot water heater is fixed.
No roaches were seen at this time. Discussed with staff and the manager about the cockroaches. They said they have seen one this morning in the back at opening. They have called the pest control right away and they are coming tomorrow morning to treat the establishment. They were instructed to work with the pest control operator and tell them exactly the locations where roaches are seen. Discussed using monitoring glue traps to monitor the reduction of the population of the cockroaches.
- Critical: Water source safe, hot, and cooled under pressure
There is no hot water in the entire facility. Upon arrival Hani explained they had some busted pipes and the water heater was being repaired. This was verified by the plumber from Dillons who was working on the water heater at this time.
Facility was asked to close and once the water heater is fixed call for a recheck to verify that hot water is fixed.
Each compartment of the three compartment sink shall be supplied with hot and cold potable running water.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
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1/8/2014 | Complaint Investigation | |
HACCP: Discussed hand washing and glove use with the manager and employees.
Sanitizer used: Quats wiping clothes 200ppm
Chlorine Dish machine 50ppm.
Inspection is also in conjunction with a complaint received on 12/30/13 request for service number 13-0622. Complaint was "roaches everywhere"
Conducted a inspection of the establishment and reviewed the pest control invoice which was done 12/12/13. Discussed clean and repairing items noted in this report. Also providing monitoring glue traps to help monitor the pest activity. At this time did not observe any pests.
- Original container, properly labeled, consumer advisory
Buttermilk, ham, pumpkin mix and another batter did not have labels.
Corrected by labeling items.
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 contact surfaces designed, constructed, maintained, installed, located.
Blue lids were melted and in disrepair.
Corrected by discarding the lids.
Maintain food equipment in good repair.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior true prep cooler, interior of the all microwaves(upper pairs), mixer and meat slicer.
Corrected items were cleaned and sanitized.
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.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
The floor under 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
1)The fan guards in the walk in cooler is soiled. 2) The wall coving tiles are in disrepair in multiple locations.
1) Clean and maintain clean the fan guards. 2) Replace the tiles so they are smooth and easily cleanable.
Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall maintained in good repair.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Critical: Toxic items labeled and used properly
Spic and span bottle labeled as glass cleaner did not contain the blue glass cleaner liquid like the other bottles. It container a purple liquid.
Corrected by discarding the purple liquid.
Correctly label chemicals
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1/3/2014 | Routine | 88 |
HACCP - discussed with manager the importance of routine cleaning of food and non food contact surfaces.
This full inspection is a follow up to the previous inspection conducted on 7/17/13 that resulted in temporary suspension of licensure. During this inspection, management was notified that a new complaint had been received from a customer regarding roaches in the establishment. Professional pest control continues to provide treatment on a routine basis to resolve this pest control issue. In addition, management was advised to repair damaged walls and establish a routine cleaning list and adhere to it to help in eradicating the pest control issue.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cut melon in salad cooler at wait station 52 degrees F, cut tomatoes in same cooler 52 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. Worker discarded product. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cut board on prep table above drawer cooler soiled, pitted and discolored. Repair or replace cut board.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on 2 door True freezer and 2 door True cooler. Repair or replace gaskets.
- Non-food contact surfaces clean
Soiled gaskets on drawer cooler. Clean and sanitize non food contact surfaces.
- Critical: Presence of insects/rodents. Animals prohibited
Observed live roaches in establishment.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Manager provided invoice showing ongoing treatment for pest control. Ongoing correction.
- Critical: Outer openings protected from insects, rodent proof
Back door propped open.
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. Manager closed and locked door. Corrected.
- Floors properly constructed, clean, drained
Flooring in walk in freezer soiled with ice build up and debris. Flooring throughout establishment (including dining area) soiled with debris in corners and under equipment. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Observed multiple holes in walls in kitchen and dishroom area, also missing coving in several areas.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Repair holes and replace missing coving.
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8/5/2013 | Routine | 85 |
This establishment voluntarily closed due to not having adequate mechanical refrigeration functioning at proper cold temperature. In addition, the food and drink license was temporarily suspended until all critical violations were corrected. Establishment has corrected all critical violations. Per Chapter 10, Peoria County Code, Food Safety, the food and drink license is reinstated. A follow up inspection will take place on or after 30 days.
- Critical: Facilities to maintain proper temperatures
Ambient temperature of the following coolers not holding proper temperature at or below 41 degrees F: Food prepartion cooler - 70 degrees F, 2 door True cooler - 52 degrees F, Walk in cooler - 56 degrees F. All mechanical refrigeration has been repaired and ambient temperatures ranging 36 - 40 degrees F. Corrected.
- Critical: Water source safe, hot, and cooled under pressure
Hot water at 3 bay sink inoperable. Hot water has been restored to all compatments of 3 bay sink. Corrected.
- Critical: Presence of insects/rodents. Animals prohibited
.Observed multiple roaches (live and dead) in establishment. Manager provided invoice showing professional pest control services provided this AM to treat for German roaches. Recheck will occur during 30 day recheck.
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7/18/2013 | Recheck | |
. HACCP - Discussed temperature control of potentially hazardous foods and professional pest control operations with workers and management.
This routine inspection wash initiated by RFS # 13 - 0332. Management was informed of the complaint of roaches in the establishment. Due to inadequate mechanical refrigeration, this establishment has voluntarily closed until repairs are made and mechanicla refrigeration is holding proper temperature of 41 degrees F. or below. Please contact PCCHD to arrange an inspection for reopening. The food and drink license for this establishment is temporarily suspended until all critical violations are corrected. Please provide proof of professional pest control at reopening inspection. Continue cleaning and sanitizing during closure.
Sanitizer - buckets - quats
- dishmachine - chlorine
- Critical: Wholesome, sound condition
Moldy tomatoes in food preparation cooler.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption. Worker discarded tomatoes. Corrected.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Multiple items in various mechanical refrigeration units at improper temperature: prep table cooler - diced tomatoes 57, ham 53, steak tips 67, t-bone steaks 69, mayonaise 67, peaches 66, strdiscarded by workers.aberries 73 (degrees F). 2 door True cooler - turkey 65, ham 67, beef 65 (degrees F). Walk in cooler - french onion gravy 54, raw eggs 60, tilapia 53, smiked sausage 54, ham 54, chicken breast 56, steak tips 56, t bone steaks 54, diced ham 54, hash browns 91, chickolate milk 54, milk 54, shaved ham 54, peaches 59, strawberries 59, egg batter 58, liquid egg 52, sausage links 54, dut fruit 54, vanilla sauce 58, filled french toast 66 (degrees F). All items were discarded by workers.
- Critical: Facilities to maintain proper temperatures
Ambient temperature of the following coolers not holding proper temperature bat or below 41 degrees F.: food preparation cooler - 70 degrees F., 2 door True cooler - 52 degrees F. Walk in cooler - 56 degrees F.
A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility. All three units were taken out of service until repaired and holding proper temperature of 41 degrees F or below. Please contact PCCHD to schedule a recheck prior to placing units back in service.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed waste liquids (drinks) dumped in handsink on left wait staion side. Handsinks are for hand washing only. Clean and sanitize hankdsink. Worker cleaned and sanitized handsink. Corrected.
- Food contact surfaces of equipment and utensils clean
Blade on industrial can opener soiled. Shelving in 2 door True cooler soiled with debris. Interior of ice cream cooler soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Sides of grills heavily soiled. Clean and sanitize non food contact surfaces.
- Critical: Water source safe, hot, and cooled under pressure
Hot water valve inoperable on left side of 3 bay sink.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water. Hot water must be operable by reopening.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lids open on outside dumpster.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Critical: Presence of insects/rodents. Animals prohibited
Observed multiple roaches (live and dead) in establishement.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Recheck upon reopening.
- Walls, ceilings, and attached equipment, properly constructed, clean
Holes in wall in dishroom, missing coving in dishroom and near hand sink in food preparation area.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Unshielded lighting above grill in hood.
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.
Broken light shield in walk in cooler. Repair or replace light shield.
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7/17/2013 | Routine | 65 |
This site visit was initiated by a request for service due to a possible food borne illness. Spoke with person in charge (Patty) who called the District Manager (BaJa). He met me at the establishment. I explained the reason for this visit. I requested HACCP procedures for the food items: vegetable omelet and steak omelet. He agreed to provide typewritten procedures by email by the end of today. We discussed proper holding temperature of potentially hazardous foods and cleaning and sanitizing of food contact surfaces, along with proper handwashing procedures. New district manager plans to have more staff take certification classes. Egg mix for omelets: 46 degrees F. Worker provided additional ice as he had just prepped new batch. Steak 39 degrees F, tomatoes 41 degrees F., onions and green peppers 41 degrees F. Overall food preparation area in need of deep cleaning and sanitizing.
No violation noted during this evaluation. | 5/29/2013 | Complaint Investigation | |
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