3 compartment sink sanitizer solution is Quat @ 400ppm.
Sanitizer bucket solution is Quat @ 400ppm.
Frozen Foods Frozen.
HACCP: HANDWASHING.
NOTE: After inspection manager stated that there is a plumbing leak when handwashing sink near mop sink is turned on. When occuring, the gasket on hose of mopsink leaks water into mopsink. This currently wont be a violation, but please correct the plumbing issue by the next inspection date to prevent this violation from occuring.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found multiple booth seats to have large tears exposing the inside foam.
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.
- Food contact surfaces of equipment and utensils clean
Found the inside of the ice machine to have an accumulation of buildup.
Found the ice scoop used for the drive through ice bin to have an accumulation of build up.
Found soda drippings inside of ice machine located in drive through ice bin.
All food contact surfaces must be washed, rinsed, and sanitized on a routine basis to maintain clean.
- Non-food contact surfaces clean
Found the following non food contact surfaces to have an accumulation of buildup.
A.) Flour rack located on the end of fry line.
B.) Outside of the Delfield cooler located at the end of flouring station.
C.) Outside of the ice machine has an accumulation of lime build up.
D.) Outside of the microwave has an accumulation of build up.
E.) Outside of the Henny Penny warmers are soiled.
All non-food contact surfaces must be cleaned on a routine basis to prevent the accumulation of buildup.
- Single service items properly stored, handled, dispensed
Found a box of single service red and white to go containers to be stored on the floor of dry storage.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Hand washing sinks installed, located, accessible
Found box of garbage liners stored on top of handwashing sink at the beginning of three compartment sink.
Handwashing sinks shall be accessible to employees at all times.
Corrected by moving box to proper storage area.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found no hand towels at both handwashing sinks located in the rear of the kitchen.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Found paper towel blocking the drain of the handwashing sink at the end of the prep line.
Handwashing sinks and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
Found multiple tiles throughout the establishment to be missing.
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 maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found the vents throughout the establishment to have an accumulation of dust and buildup.
Ceilings should be cleaned on a routine basis to prevent the accumulation of buildup.
|
12/1/2015 | Routine | 87 |
HACCP: Hand washing
- In-use food dispensing utensils properly stored.
Found scoop handle touching cole slaw in bulk bin. Corrected and spoke to employees.
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.
Non food contact surfaces in disrepair: several booth and seat covers are torn with foam exposed, the digital thermometer to the walk in cooler is not working. Non food contact surfaces shall be in good repair.
- Wiping cloths clean, used properly, stored
Found two sanitizer cloths stored on the counter. Corrected.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces of equipment shall be clean and rinsed frequently in one of the approved sanitizing solutions.
- Food contact surfaces of equipment and utensils clean
Found several baking pans metal and plastic with excess of char build up on them.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Non food contact surface cleaning: all of the raw chicken carts in the raw chicken walk in are in need of deep cleaning, the outside of the ice machine is white and green with build up, clean the sides of the ice machine in the dining area, cooking equipment on the cooks line have build up on them, the doors to the hot holding cabinets are cloudy with build up, non food contact surfaces shall be clean.
- Plumbing installed and maintained
Found excess of lime accumulation on several plumbing fixtures, mainly faucets.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found no hand towels at the hand sink to the cooks line. Corrected.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Outside storage area clean, enclosure properly constructed
Excess of debris and grease build up on the ground around the dumpster area.
The concrete or machine-laid asphalt where garbage and refuse containers are stored shall be kept clean.
- Floors properly constructed, clean, drained
The floor is missing several tiles on cook line, one by dish area, and cove base by raw walk in cooler. 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 maintained in good repair.
Found excess of build up on floor under equipment. Found excess of water on floor on cooks line. The front door mat in the vestible area by front door is heavily soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found dust accumulation on several vents in the kitchen. The walls by the dish area are in need of cleaning.
Intake and exhaust air ducts shall be maintained to prevent the entrance of dust, dirt and other contaminating materials.
Found metal cove missing from the wall next to the mop sink. Walls shall be in good repair.
|
8/18/2015 | Routine | 88 |
HACCP: Temperature documentation.
Facility uses quat sanitizer.
Facility to go through a remodel in next year as per manager.
- Original container, properly labeled, consumer advisory
Found cooling bbq chicken in walk in cooler with out cool down label. Corrected by having manager label chicken prepared this morning.
Label all cooling potentially hazardous food with the date and time of preparation.
- Thermometers provided and conspicuously placed
Found thermometers in walk in coolers placed on condensing fan units. Place thermometers by door where temperature will vary most.
The numerically scaled indicating thermometer, accurate to plus or minus 3 degrees F, shall be located to measure the air temperature in the warmest part of the facility and located to be easily readable.
- Potentially hazardous foods properly thawed
Found bags of raw chicken thawing in sink with out running water over top. Corrected by turning on faucet and speaking to employees.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Non food contact surfaces in disrepair: Several booths in the dining area are torn with padding exposed, the digital thermometers to the walk in coolers do not work, several of the booths have vinear pulling off and exposing wood. Non food contact surfaces shall be cleanable and in good repair.
- Wiping cloths clean, used properly, stored
Found wiping cloths stored to the side of the wiping pails. Corrected and spoke to employees.
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.
- Food contact surfaces of equipment and utensils clean
Found several sheet pans with excess of char build up on pans. Clean char off pans. Found several plastic hot hold pans with grease and char accumulation on them.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Non food contact surface cleaning: clean lime accumulation off the outside bin to the ice machine, remove excess grease from fryer filter area, dust the top of the reach in freezer and cord, clean the underside to soda dispenser by the nozzles (syrup and lime accumulation), dust and clean the top of the oven. Non food contact surfaces shall be clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found no hand towels at hand sink to cook line. Remove lime accumulation from hand sinks. The hand sink by the ice machine is draining slowly.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
Several missing and cracked tiles on cook line. Floor is also missing grout in several area on cook line floor. Found excess of water on floor by the hand sink for the cook line.
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 maintained in good repair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found loover to the hood system broken. Replace broken loover.
Intake and exhaust air ducts shall be maintained to prevent the entrance of dust, dirt and other contaminating materials.
|
3/31/2015 | Routine | 87 |
HACCP: Hand washing. Ensure all hand washing sinks are cleaned, sanitized, and stocked at all times.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
Note: Routine inspection conducted in conjunction with RFS-14-, which stated that complainant was served, "jagged fried chicken wings with crushed bones in them that lacerated her gums." Complainant stated that she was routinely being served "wings with jagged bones poking out of the skin." Inspection was conducted with manager, James, who stated that he had not received a single complaint of this nature. James called a fellow manager, Stan, who stated that he also had never received a complaint about crushed bones or jagged chicken. During the inspection, James showed the Sanitarian the steps that are taken from receiving to serving fried chicken wings. Chicken wings are received in a box, frozen, and placed in the walk in freezer. A second stand alone freezer is located next to the breading section in front of the fryers. This second freezer is stocked with frozen chicken wings. The frozen chicken wings in this freezer were fully frozen and did not appear abnormal or crushed. The frozen chicken wings are thawed in the raw chicken prep sink with cold, running water. These chicken wings are then breaded and fried. An employee was in the process of breading raw, thawed, chicken wings at the breading station. The wings appeared normal and were not crushed. Once fried, the wings are placed in the hot holding Henny Penny units until service. The fried chicken wings in the Henny Penny were temped at 190 degrees F. The manager, James, opened up a fried chicken wing to show that the bones were not crushed or abnormal. Sanitarian found no evidence during inspection to support the claims of the complainant. See attached photos. Recommend complaint be closed.
- Food protection during storage, prepartion, display, service, transportation
Boxes of frozen chicken were stored on the floor of the walk in freezer. Boxes elevated.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: interior white baffle of ice machine, interior of Henny Penny hot holding units, interior of microwave oven, interior of Delfield reach-in cooler. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: Exterior of ice machine, exterior of Henny Penny hot holding units, handles of walk in coolers and freezers, exterior walk in cooler/freezer doors, mop sink excessively soiled. Clean and sanitize all non-food contact surfaces as often as necessary to maintain clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Soiled hand sinks and prep sinks throughout establishment. Clean and sanitize hand sinks routinely to provide the opportunity for effective hand washing. Wall dispenser at hand sink next to mop sink is in disrepair. Repair wall dispenser.
- Floors properly constructed, clean, drained
Various areas of flooring are soiled, wet, or have missing/chipped tiles. Repair and replace chipped or missing tiles. Maintain floors clean and dry to decrease the attraction of pests to the establishment.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in walk in cooler are soiled. Walls behind fryers are soiled. Clean routinely.
|
8/22/2014 | Routine | 91 |
HACCP: Handwashing HACCP Provided
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
Note: Ability SCS provides routine cleaning of hoods above fryers
- Food contact surfaces designed, constructed, maintained, installed, located.
Screws attaching white plastic ice diverter inside of ice machine are rusted and chipping into ice. Replace screws.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gasket on Delfield cooler is torn. Replace gasket.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at hand sink next to 3 compartment sink. Corrected: Paper towels provided.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
1) There are areas of flooring throughout establishment with chipped or missing tiles 2) Multiple areas of shallow water pooling throughout establishment
Routinely clean floors and maintain dry
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards in raw chicken walk-in cooler are soiled 2) Walls behind fryers and behind 3 compartment sink have grease build up 3) Ceiling vents over dry storage and throughout establishment are dusty
Provide routine cleanings of ceilings, walls, and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
4/10/2014 | Routine | 93 |
The license for this facility was temporarily suspended due to imminent health hazards that existed. Workers have thoroughly cleaned and sanitized food and no food contact surfaces. Grease and debris buildup on walls and equipment has been removed. Per Chapter 10, Peoria County Code. Food Safety, the facility license is reinstated and in full effect. Permission granted to operate.
No violation noted during this evaluation. | 2/7/2014 | Fire | |
This inspection was initiated due to a fire in the facility. Peoria Fire Department had already left the facility upon arrival of this agent of the Peoria City/County Health Department. Workers explained that flour was utilized to contain the fire in one of the fryers. During the inspection it was determined that imminent health hazards remain due to the unsanitary conditions of the establishment. The license for this establishment is temporarily suspended until a follow up inspection by an agent of the Department noting that all imminent health hazards have been corrected. Please contact the Environmental Health office to schedule a reinspection.
- Food contact surfaces of equipment and utensils clean
Interior walls, doors of walk in coolers soiled with debris. Racks and pans in walk in cooler utilized to store raw chicken heavily soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Outer surfaces of fryers, tables, holding shelves heavily soiled with grease and other debris. Clean and sanitize all non food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Handsinks heavily soiled with debris. Clean and sanitize handsinks.
- Floors properly constructed, clean, drained
Pools of water on floor in various locations. Multiple broken floor tiles. Provide a thorough cleaning. Repair or replace broken tiles.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls heavily soiled with grease and debris buildup on walls and pipes in frying area. Walls in chicken preraration area soiled with flour and debris. Walls in dishwashing area soiled with grease buildup. Provide a routine cleaning.
|
2/6/2014 | Fire | |
HACCP - Discussed proper cleaning and sanitizing of food contact surfaces. Sanitizer - quats
- In-use food dispensing utensils properly stored.
Scoop in ice 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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of Delfield freezer. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Interior surfaces of microwave oven soiled. Interior bottom shelf of Delfield reach in cooler soiled with debris. Soiled condiment bins. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving above front hold and cold holding line soiled with debris. Gaskets on doors of both walk in coolers heavily soiled. Outer sourface of doors and door handles heavily soiled. Wire shelving above chicken prep/ flur station heavily soiled with oil and debris. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Observed a constant leak at spigot on handsink next to 3 bay sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Soiled handsink near drive thru area. Clean and sanitize handsink.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Trash cans overfilled.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled.
- Floors properly constructed, clean, drained
Multiple floor tiles broken or missing in kitchen area. Repair or replace tiles. Pooling water in several locations on floor.
Floors that are water-flushed for cleaning or that receive discharges of water or other fluid waste from equipment or in areas where pressure spray methods for cleaning equipment are used shall be constructed of sealed concrete, terazzo, ceramic tile or similar materials, and shall be graded to drain.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled walls in several locations in fry area. Provide a routine cleaning.
- Lighting provided as required. Fixtures shielded
Blown light bulbs in hood above fryers. Replace blown bulbs and provide adequate lighting.
|
8/23/2013 | Routine | 87 |
HACCP - Discussed proper storage of personal beverages in kitchen/food preparation area.
Sanitizer - Quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on the door of Delfield freezer and walk in freezer. Repair or replace gaskets. Shelving storing clean dishes peeling. Resurface or replace shelving.
- Non-food contact surfaces clean
Soiled shelf storing dry goods. Heavily soiled shelving above breading stations. Soiled gaskets on walk in cooler, and walk in chicken cooler.
Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Single service plates stored upright on line. Store plates inverted or covered to prevent contamination of food contact surface. Worker inverted plates. Corrected.
- Plumbing installed and maintained
Leaky valve on sprayer at 3 bay sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair sprayer.
- Floors properly constructed, clean, drained
Flooring behind and underneath equipment in fry area heavily soiled. Provide a routine cleaning. Missing and broken tiles in flooring. Repair or replace missing tile.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled walls behind equipment. Provide a routine cleaning.
|
3/8/2013 | Routine | 94 |
HACCP - General cleaning in food prep area. Sanitizer - quats
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving utilized for storage of clean pans in disrepair (chipped & peeling). Resurface or replace shelving to make smooth and easily cleanable.
- Wiping cloths clean, used properly, stored
Observed 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 prep sink, soiled condiment bins. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on the following: walk in cooler door, Delfield (fry) freezer. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Leaky valve, leaky spigot at 3 compartment sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Soiled flooring in walk in freezer. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Coving missing in multiple places in walk in chicken cooler. Repair or replace coving.
Walls in disrepair in walk in chicken cooler. Repair or replace walls.
Compressor fan unit housing heavily soiled in walk in chicken cooler. Clean and sanitzie unit.
|
7/5/2012 | Routine | 92 |
Restaurant representatives - add corrected or new information about Kfc Restaurant, 603 N. Western Ave., West Peoria, IL »