HACCP = boil order guidelines
chlorine bleach sanitizer at dish machine = 100ppm
chlorine bleach in buckets = 200ppm
All frozen food is frozen.
- Original container, properly labeled, consumer advisory
Labels are missing from the prepared small containers of cole slaw, cottage cheese, etc. It was documented that these items were prepared on this date.
Provide date labels on these items.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks in the walk-in cooler are worn and rusty in several areas.
Maintain all food-contact surfaces in good repair.
- Storage/handling of clean equipment, utensils
The butter knife and steak knife which are preset on the tables are not protected.
Knives shall be pre wrapped or otherwise covered, if tables are preset.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) A brush was observed being cleaned in the hand sink at the cook line in the kitchen by an employee.
2) The employee restroom toilet is soiled.
Hand sinks shall be maintained clean and used for hand washing only. Toilets shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling in the prep area of the kitchen is soiled.
2) The vent cover in the employee restroom is soiled.
3) The vent cover on the ceiling in the women's restroom is soiled.
Maintain all ceilings and attached equipment clean.
- Lighting provided as required. Fixtures shielded
The light bulb in the walk-in freezer is burnt out.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Several miscellaneous items are found in the back room that are not necessary for the maintenance of the establishment.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
|
12/2/2015 | Routine | 91 |
HACCP = Date Marking
Dish machine chlorine sanitizer = 100ppm
chlorine sanitizer in bucket = 100ppm
All frozen food is frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks in the walk-in cooler are worn.
Maintain all food-contact surfaces smooth, easily cleanable and in good repair.
Resurface or replace the racks.
- Non-food contact surfaces clean
The gasket on the walk-in freezer door is soiled.
- Storage/handling of clean equipment, utensils
The steak and butter knives, pre-set at each table, are not covered.
Knives shall be pre wrapped or otherwise covered, if tables are preset.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The toilet in the employee restroom is soiled.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Multiple items not needed for day-to-day service are being stored in the back of the kitchen area.
Remove any unnecessary items to prevent the harborage of rodents.
|
9/8/2015 | Routine | 93 |
HACCP = prevention of insects/rodents
chlorine bleach sanitizer at dish machine = 200ppm
quat sanitizer is used in the spray bottles
All frozen food is frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The gasket on the walk-in cooler is torn. Maintain all non-food contact surfaces so they are smooth, easily cleanable and in good repair. Repair/replace the gasket.
- Thermometers, gauges, test kits provided
The spray bottle sanitizers are quat. A quat test kit is not provided. Provide a quat test kit to insure proper concentration.
- Non-food contact surfaces clean
1) The top of the dish machine is soiled. 2) The exterior surface of kitchen equipment on the cook line is soiled. 3) The gasket on the walk-in freezer is soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Storage/handling of clean equipment, utensils
1) The steak knives, butter knives and small plates which are pre-set at the dining tables are not protected during storage. Plates shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset. Cover the knives and invert the plates. 2) The scoops and spoons stored in the drawers in the salad bar area are facing opposite directions. All utensils shall be stored in a uniform way with all handles facing the same direction so the food-contact surface is protected and the handle is at first grasp.
- Plumbing installed and maintained
1) The hot water faucet of the hand sink in the kitchen, located in the salad bar area leaks when it is turned on. 2) The faucet for the dump sink in the salad bar area in the kitchen has a leak when it is turned on. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair the faucets to eliminate the leaks.
- Floors properly constructed, clean, drained
1) The floor in hard-to-reach areas in the kitchen is soiled. 2) The floor is also soiled in the store room near the walk-in cooler. Maintain all floors clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The vent covers on the ceiling of the women's restroom are soiled. 2) The ceiling in the storage room off the kitchen (near the walk-in cooler) is soiled. Maintain all ceilings and attached equipment clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
A few coolers which are not working or not in use are being stored in the establishment and several misc. items are being stored in the back room near the walk-in freezer that are not needed for day-to-day operations. Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises to discourage the entrance of pests.
|
4/6/2015 | Routine | 92 |
HACCP: Discussed Food Handler Requirements for 2015. Owner provided a folder with staff certificates.
Quats is the sanitizer used in the establishment.
Frozen items were stored frozen.
- In-use food dispensing utensils properly stored.
Large bowl of ice stored on waitress station counter had ice scoop handle touching product. Corrected: ice scoop was removed and stored with handle extended out of ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving unit next to ice machine in back room is rusted. Replace shelving unit.
- Storage/handling of clean equipment, utensils
Tables in dining area are pre-set with knife and butterknife uncovered and a small bread plate is stored on table with the food contact surface facing up. Correct by pre-wrapping silverware in napkin, storing all silverware underneath napkin, or bringing silverware to table per order. Correct by storing small plate on table inverted. Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
- Floors properly constructed, clean, drained
Various areas of flooring in kitchen beneath equipment, in corners, in side rooms, and in hard to reach areas are soiled. Clean routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in restrooms are dusty. Various walls in kitchen are soiled including walls by salad prep area and walls by meat cooler along cook line. Clean vents and walls routinely.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Multiple items not needed for day to day operations are stored on the premises in the back storage area. Remove all items not necessary for day to day operations to discourage the entrance of pests.
|
12/2/2014 | Routine | 94 |
HACCP: Food Handlers Training.
Cl- is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving throughout establishment including shelves next to ice machine in back room and shelves holding excess cooking equipment. Repair or replace shelving to provide a smooth, easily cleanable, nonabsorbent surface.
- Food contact surfaces of equipment and utensils clean
Interior of microwaves in kitchen are soiled. Interior of salad prep coolers are soiled. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Non-food contact surfaces clean
Exterior of microwaves in kitchen are soiled. Clean and sanitize all non-food contact surfaces.
- Storage/handling of clean equipment, utensils
Knives on tables are pre-set with no wrapping or covering. Glasses and cups shall be inverted, and knives, forks and spoons shall be pre wrapped or otherwise covered, if tables are preset.
- 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 in paper towel holder at hand sink in kitchen next to salad station. Paper towels provided.
- Floors properly constructed, clean, drained
Various areas of flooring throughout establishment are soiled or chipped and in need of repair, in particular, areas beneath shelves and equipment and areas in the corners of the kitchen. Clean floors routinely or resurface.
|
9/5/2014 | Routine | 92 |
HACCP: Provide toxic labeling HACCP.
Cl- is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving throughout establishment including dry bar storage area (holding canned juices) and pots and pans storage area. Replace shelving to provide smooth, easily cleanable, nonabsorbent surface.
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.
- Non-food contact surfaces clean
The following non-food contact surfaces were soiled: exterior and handles of salad prep cooler, bread butter prep cooler, prep cooler in front of oven in kitchen, exterior of microwaves in kitchen, and exterior of standing freezer in kitchen. Clean all non-food contact surfaces as often as necessary to 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
Floors in walk-in freezer and walk-in cooler are soiled. Clean floors as often as necessary to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items labeled and used properly
Two clear spray bottles with green liquid in them were stored beneath a table in the dish machine area with a faded label on one and no label on the other one. Corrected: Bottles were labeled as de-greaser.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
|
3/13/2014 | Routine | 92 |
HACCP - Cleaning and sanitizing food contact surfaces routinely to prevent cross contamination.
Sanitizer - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving storing clean pots and pans in dry storage area. Resurface or replace shelving.
- Food contact surfaces of equipment and utensils clean
Interior surfaces of oven at far right corner of cooks line heavily soiled. Soiled shelving in walk in cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled shelving near salad preparation area. Soiled gaskets on doors of food preparation cooler. Soiled gaskets on door of walk in cooler. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Uncovered plates on cooks line. Cover or invert dishes to protect food contact surfaces.
- Plumbing installed and maintained
Leaky spigot at prep sink near handsink in salad preparation area. Leaky valve on sprayer in dishwashing area.
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.
|
12/9/2013 | Routine | 93 |
H.ACCP - discussed temperature control of potentially hazardous foods. Sanitizer - chlorine
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The following items were help in the salad prep cooler at an improper temperature: ranch dressing 53 degreesF, cottage cheese 55 degrees F, cole slaw 54 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.
- Food contact surfaces designed, constructed, maintained, installed, located.
Observed peeling paint on shelving in walk in cooler. Resurface or replace shelving.
- Food contact surfaces of equipment and utensils clean
Soiled diverter in ice machine. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gasket on door of walk in cooler. Soiled gasket on door of walk in freezer. Clean and sanitize none food contact surfaces.
- Floors properly constructed, clean, drained
Flooring throughout kitchen in disrepair. Resurface or replace flooring.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled walls in dish area. Dust on conduit hanging from ceiling. Provide a routine cleaning.
|
7/31/2013 | Routine | 88 |
HACCP - Food protection, overall cleanliness of kitchen (utilize a cleaning schedule)
Sanitizer - chlorine
- In-use food dispensing utensils properly stored.
Scoop stored in ice with handle in ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cut boards grooved, pitted, discolored and in disrepair. Resurface or replace cut boards.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving storing clean pots and pans rusted.
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. Resurface or replace shelving.
- Food contact surfaces of equipment and utensils clean
Metal diverter on ice machine heavily soiled. Clean and sanitize food contact surface.
- Non-food contact surfaces clean
Observed soiled gaskets on doors of the following: walk in freezer, walk in cooler, prep table cooler. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Clean dishes stored on soiled shelves above food prep line.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means. Clean and sanitize shelving.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Papertowels at hand sink in salad preparation area excessively soiled.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Worker provided a new roll of papertowels. Corrected.
- Floors properly constructed, clean, drained
Flooring throughout kitchen soiled 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 cleanable, durable material.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in kitchen soiled with dust and debris. Provide a routine cleaning.
|
3/20/2013 | Routine | 88 |
HACCP - Proper handwash procedures. Sanitizer - Chlorine
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in walk in cooler rusted and peeling.
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.
Torn gasket on door of salad prep table cooler. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Walls and compressor fan covers in walk in cooler soiled. Metal diverter on ice machine soiled. Excessive ice build up in walk in freezer. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on 2 door prep table cooler. Soiled shelves under food preparation table. Soiled gaskets on doors of walk in cooler and walk in freezer. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
To go trays stored on soiled shelf next to dish machine.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Floors properly constructed, clean, drained
Concrete flooring throughout kitchen in disrepair. Soiled fooring in walk in freezer.
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
Soiled walls in salad prep, dishwash, and food prep areas. Provide a routine cleaning.
|
12/6/2012 | Routine | 91 |
Restaurant representatives - add corrected or new information about Klusendorf S Sky Harbor Inc, 1321 N. Park Rd., Peoria, IL »