Note: The facility is being moved to a high risk facility. The foods being prepared, the pork on the spit, is seasoned and prepared similar to a gyro type meat product. There is no cooling, but discussed proper cooking procedures.
The menu for the Sidewalk and Street Vendor and the potential catering is going to be changed to include elotes (corn - cooked in the facility, maintained above 135F and buttered/cheese placed on the corn)
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
The interior of the Pepsi cooler, whirlpool freezer and GE meat storage freezers are soiled. The black soda gun holster is soiled. The interior of the beer coolers are soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Plumbing installed and maintained
The hand wash sink in the men's restroom has a small leak from the faucet.
Repair all plumbing and maintain in proper working order.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Outside storage area clean, enclosure properly constructed
The dumpster is stored on a gravel/rocky surface that is not smooth or properly paved.
Garbage and refuse containers and compactor systems located outside shall be stored on or above a smooth, non-absorbent, easily cleanable material, such as concrete or machine-laid asphalt, graded to prevent accumulation of liquid waste.
- Floors properly constructed, clean, drained
1)The floors throughout the facility are in disrepair. 2) The floors under equipment throughout the facility are soiled.
Repair all floors. Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained in good repair and cleaned routinely.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various articles not necessary for daily operations.
Remove all unnecessary articles from the rear storage rooms.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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6/6/2012 | Routine | 90 |
This is a consultation for the facility which wants to conduct outdoor grilling for the facility. This establishment is working for approval with the City of Peoria for the location of the site. However, according to the owner, the outdoor grilling unit will be set up right outside the door that leads into the kitchen. There are an ample amount of coolers and freezers in the facility. The equipment appears to be functioning properly and provides hand washing and sewage collection which allow it to minimize hazards. The "spit/broiler" does move on its own and is run on propane and is a separate unit, which may or may not be utilized. Foods that are cooked on the spit/broiler must be cooked and shaved off completely within four hours and must be discarded if not cooked completely through or completely shaved off and hot held at or above 135F. There is a hand wash and catch basin set up separate to minimize contamination.
Discussed ensuring hands are washed frequently, foods are maintained and properly held at the correct temperatures. All foods that are made are made to order. Cooling of foods is not allowed as this is a medium risk facility. According to the owner, foods will be brought out and cooked on the equipment or cooked inside and stored hot at or above 135F in the unit. Ensure that a product thermometer is also available to measure the internal temperature of the foods. Pictures of the equipment were taken.
Discussed cleaning and sanitizing of equipment daily. Also discussed having enough utensils for the cooking of foods, however, since the kitchen is closed, it is easy to wash, rinse and sanitize equipment or obtain additional utensils as needed.
The variance has been received and is approved and shall serve as approval from the health department to set up ONLY outside the area proposed and not for any other locations that the outdoor grilling are not approved for for operations.
Should the facility want to operate elsewhere or change the set-up, prior approval and potentially additional fees, and applications must be submitted to the health department.
No violation noted during this evaluation. | 3/9/2012 | Consultation | |
HACCP: Discussed proper protection of outer openings, ensure that doors are properly sealed or protected to minimize entrance of pests.
Discussed outdoor regulations for a grill that they want to open at the facility for tacos and grilling, may need a variance, according to the owner, there has been discussion with the city for obtaining the street licensing and requirements.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Food contact surfaces of equipment and utensils clean
The following non food contact surfaces are soiled: 1) black soda gun holster, 2) interior of chest freezer, 3) Interior of the pepsi cooler, 4) interior of the whirlpool cooler, 5) interior of the microwave, 6) interior of the pizza oven.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil. 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.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) exterior of the pepsi cooler, 2) exterior of the microwave oven, 3) exterior of the whirlpool cooler.
Clean and sanitize routinely.
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.
- Single service articles not re-used
A peanut container is being reused to store sugar.
Utilize an approved food grade reusable contiainer.
Re-use of single-service articles is prohibited.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There was no toilet paper in the men's restroom.
A supply of toilet tissue shall be provided at each toilet at all times.
- Outside storage area clean, enclosure properly constructed
The dumpster outside is on a rocky surface.
Provide a concrete pad.
Garbage and refuse containers and compactor systems located outside shall be stored on or above a smooth, non-absorbent, easily cleanable material, such as concrete or machine-laid asphalt, graded to prevent accumulation of liquid waste.
- Floors properly constructed, clean, drained
1) The floors throughout the facility are in disrepair. 2) The floors under equipment and coolers are soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean. 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
Various areas of the facility have walls that are broken or in disrepair.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various broken and unnecessary articles being stored in the rear part of the facility.
Remove all unnecessary articles to minimize areas where pests may reside.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
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2/29/2012 | Routine | 89 |
- Critical: Outer openings protected from insects, rodent proof
New door sweeps have been placed. The doors are now tight fitting and self closing. The violation has been corrected.
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12/23/2011 | 1st Recheck | |
The pest control operator is Markley's Pest Control. They just sprayed today for pest control operations.
HACCP: Discussed frequent and proper handwashing.
Chlorine bleach is the sanitizer used in the facility.
Will return on or after 11/1/11 to recheck the doors sweeps.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The hand wash sinks are pulling away from the wall. 2) Black cloth material is being used at the bar to store glasses on.
1) Seal the sinks to wall or adjacent equipment to reduce areas where pests may reside. 2) Provide nonabsorbent materials for cups or glass storage.
1) Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash. 2) 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 interior of the whirlpool cooler is soiled. The interior of the microwave is heavily soiled.
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.
- Non-food contact surfaces clean
The exterior tracks of the beer coolers are soiled. The shelving under the microwave is soiled.
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.
- Outside storage area clean, enclosure properly constructed
The outside dumpster is gravel.
Garbage and refuse containers and compactor systems located outside shall be stored on or above a smooth, non-absorbent, easily cleanable material, such as concrete or machine-laid asphalt, graded to prevent accumulation of liquid waste.
- Critical: Outer openings protected from insects, rodent proof
The door sweep of the rear door and of the front screen door have a gap present.
Repair the sweeps to minimize areas where pests/ insects may enter.
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.
- Floors properly constructed, clean, drained
The floors throughout the facility are broken, cracked , missing tiles, or in general disrepair.
Floors and floor coverings of shall be constructed of smooth, easily cleanable, durable material.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various articles in the facility that ane not necessary for the daily operation of the facility.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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10/27/2011 | Routine | 89 |
Frozen foods are frozen.
HACCP: Discussed proper protection of outer openings.
Chlorine bleach is the sanitizer used in the facility.
- Food contact surfaces of equipment and utensils clean
The interior of the pica ovens are soiled. The interior of the whirlpool cooler is soiled.
Clean and sanitize all food contact surfaces routinely.
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.
- Non-food contact surfaces clean
The shelving areas are soiled above the 3 compartment sink. The exterior of the pizza ovens are soiled.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There was no toilet paper in the men's restroom. There were no paper towels at the hand wash sink in the kitchen.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
A supply of toilet tissue shall be provided at each toilet at all times.
- Floors properly constructed, clean, drained
Several tiles throughout the facility are missing or broken. The floors throughout the facility are soiled.
Clean all floors routinely. Repair or replace the missing tiles.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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
Various areas of the facility have walls that are broken or in disrepair.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Excess items not being used by the facility are being stored on the premises.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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4/28/2011 | Routine | 92 |
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