HACCP - Discussed and provided written information on storage of foods. Sanitizer - chlorine
- Food protection during storage, prepartion, display, service, transportation
Bag of onions on floor.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area. Remove bag of onions on floor.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Open drink on shelf in fry area.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
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6/18/2014 | Routine | 93 |
HAC|CP: Employee beverages must have lids or covers and be properly stored.
- In-use food dispensing utensils properly stored.
Ice bucket being set directly on the floor when being filled.
Ice transfer receptacles shall be stored protected from potential contamination.
DO not contaminate bucket bottom - set on milk crate, counter or other surface.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Several areas where cabinets and shelves etc. are peeling paint are have surfaces worn off,
2•) Tape residue is on the globe of the shake mixer.
3) Tape being used on handle to a wire whisk.
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. Tape is none of these - please remove.
- Non-food contact surfaces clean
Bottom underside of the shake mixer is soiled around the stem/ shaft.
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
Paper- bags being reused to hold frozen french fries.
Re-use of single-service articles is prohibited.
- Walls, ceilings, and attached equipment, properly constructed, clean
Painted surface on the vent hood above the flat grill is loose and peeling.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
End •caps on the lights above the cooking equipment are gone.
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. Protection includes encasing the bulb completely.
- Critical: Toxic items labeled and used properly
Spray bottle holding purple chemical on hanging area near sink was not labeled.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
*Bottle was known to be floor cleaner and labeled as such*
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8/27/2013 | Routine | 88 |
|A spot recheck was done to monitor the conditions on the walk in which had borderline temperature issues on the previous routine inspection. The owner, Peggy Brown, has stayed on top of adjustments and now feels the walk in is stabilized. Conditions outside and inside the building were hot and humid, but temperatures in the walk in were at or below the required 41 degrees.
•
Facility will be closing August 31 for the season.
No violation noted during this evaluation. | 6/17/2013 | Recheck | |
| HACCP: Proper handwashing is key to reducing illness.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Sliced cheeses in sliding door cooler were not date marked.
2) Foods in walk in were not at proper temperatires. See page 2.
All refrigerated, ready-to-eat potentially hazardous food shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1 and max hold time is 7 days.
Foods must be held at 41 degrees or less at all times. * unopened foods that go through a cooking step were moved*
- Non-food contact surfaces designed, constructed, maintained, installed, located.
•Various painted surfaces throughout are peeling and chipoing.
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.
- Single service articles not re-used
Re us.e of paper bags for frozen foods.
- Walls, ceilings, and attached equipment, properly constructed, clean
Exhaust hood front of ceiling and vents etc are soiled.
Vent over fryer and ductwork has peeling chipped surface.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
End caps on the lights over the cooking equipoment missing.
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.
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5/9/2013 | Routine | 90 |
HACCP: Handles to equipment must be smooth and easily cleanable.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) I Ice cream mix in hopper at tempoerature of 58-60 degrees depending on depth.
2) Sliced cheeses not date marked.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1. Maximum hold time is 7 days.
*Ice cream mix was thrown out - unit is being sanitized and tempetrature will e checked in 1 hour increments for the night.
- Food protection during storage, prepartion, display, service, transportation
Bread in tray sitting on floor.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- In-use food dispensing utensils properly stored.
1) Ice scoop laying flat across ice in bin in front.
2) Tongs for chicken in soiled and stored in cup.
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.
*items moved*
- Critical: Sanitizing concentration
3 spray bottles labeled bleach and water had no detectable level of chlorine sanitizer inside
Provide a level of 100 ppm in bottles or buckets for sanitizing.
- Food contact surfaces of equipment and utensils clean
1) Cheese dispening nozzles on Gehls unit soiled inside.
2) Yeast mold on ice guide of ice machine.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Bugs on wall behind grill.
2) Fan on wall to outside soiled with grease.
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 items properly stored, handled, dispensed
\Paper boats and fry holders stored improperly.
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.
* items were flipped over*
- Single service articles not re-used
Small paper bags being reused for portion ing frozen foods.
Re-use of single-service articles is prohibited.
- Critical: Toxic items properly stored
4 bottles of grill cleraner on very top shelf above foods and paper goods.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
*Items were immediately moved*
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7/31/2012 | Routine | 77 |
HACCP: Dater marking reminder and HACCP sheet on this left with Peggy.
- In-use food dispensing utensils properly stored.
Ice bucket sitting directly on the floor beside ice machine.
Ice transfer receptacles shall be stored protected from potential contamination.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Tape on the whisk handle and the lid of the tamale cooker must be removed.
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
1) Underside rear where the ice cream dispenser handles are is soiled.
2) Area behind the mixer shaft on the ice cream unit is soiled.
3) Onion chopper soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Single service items properly stored, handled, dispensed
1) Boats and other paper food items by grill stored improperly.
2) Napkins in plastic holders directly on floor of front area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Clear hose attached to faucet of 3 bay hnaging down into bays.
Devices to protect against backflow and backsiphonage shall be installed at all fixtures and equipment where an air gap of at least twice the diameter of the water inlet is not provided between the water outlet from the fixture and the fixture~s flood-level rim.
Hose was removed. THe hose may not be reattached until a backflow device is present.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Various areas where dust is built up - rear corner by ductwork, corner by grill, a few blowers.
2) Ceiling and ductwork over cook area has some damaged surfaces leaving loose material hanging over prep area.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall maintained in good repair.
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4/26/2012 | Routine | 89 |
- Critical: Toxic items labeled and used properly
see file
- Walls, ceilings, and attached equipment, properly constructed, clean
see file
- Original container, properly labeled, consumer advisory
see file
- Thermometers provided and conspicuously placed
see file
- Food protection during storage, prepartion, display, service, transportation
see file
- In-use food dispensing utensils properly stored.
see file
- Critical: Hands washed, good hygienic practices (observed).
see file
- Food contact surfaces designed, constructed, maintained, installed, located.
see file
- Non-food contact surfaces designed, constructed, maintained, installed, located.
see file
- Single service items properly stored, handled, dispensed
see file
- Plumbing installed and maintained
see file
- Floors properly constructed, clean, drained
see file
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8/15/2011 | Routine | 78 |
Restaurant representatives - add corrected or new information about Lou's Drive In Inc., 4229 N Knoxville, Peoria, IL »