HACCP - Discussed and provided written information on date marking.
Sanitizer - chlorine
Frozen foods wer frozen.
- In-use food dispensing utensils properly stored.
Scoop in ice with handle in product.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice. Worker removed ice scoop. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of single glass door cooler next to prep table cooler.
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. Repair or replace gasket.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind food prep area near large can opener soiled with debris. Provide a routine cleaning.
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10/2/2015 | Routine | 97 |
This inspection was initiated from a change of ownership application. Establishment is approved to operate per Chapter 10, Peoria County Code, Food Safety.
- Original container, properly labeled, consumer advisory
Several items in freezer, not in original container, not properly labeled.
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.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Raw, breaded tenderloins on prep table at 73 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 tenderloins. Corrected.
- Potentially hazardous foods properly thawed
Beef in five gallon bucket thawing next to freezer.
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. Worker placed beef in mechanical refrigeration. Corrected.
- Critical: Potential for cross-contamination
storage practices
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Open employee drink on top of mechanical refrigeration unit.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces of equipment and utensils clean
.Blade on industrial can opener heavily soiled. Interior surfaces of microwave oven soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
So.iled gaskets on door of prep table cooler. Outer surfaces of prep cooler and grill stove area soiled with debris. Clean and sanitize non food contact surfaces.
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9/1/2015 | Final | |
HACCP - Discussed and provided written information on Food Handler Training
sanitizer - chlorine
Frozen foods were frozen.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
Interior surface of microwave oven soiled with debris. Blade on industrial can opener heavily soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors on prep table cooler and glass door cooler opposite cooking area. Clean and sanitize non food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Bowls in handsink. Observed chicken and debris in handsink near cooking area.
Toilet facilities shall be accessible to employees at all times. Unblock handsink, clean and sanitize handsink. Worker cleaned and sanitized handsink. Corrected.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No.soap at handsink by 3 bay sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory. Worker provided hand soap. Corrected.
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5/4/2015 | Routine | 87 |
Large utility sink on right hand side is a handsink.
If large door in kitchen is to be left open during the summer, the screen door must be repaired.
Establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Please paint and seal the wooden boards under the three door cooler. Non food contact surfaces shall be easily cleanable.
- Food contact surfaces of equipment and utensils clean
Please clean the chest freezer by the back door. Freezer has musty smell. 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
Provide lids to the restroom waste cans. Provide waste cans to hand sinks in kitchen.
Lidded waste cans must be provided to restrooms.
- Lighting provided as required. Fixtures shielded
Light in unused hood not shielded.
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2/23/2015 | Final | |
Restaurant representatives - add corrected or new information about Lucy's, 1100 W Garfield, Bartonville, IL »