GC:
Frozen foods frozen
Sanitizer: 200 ppm (cl-)
HACCP: Education on date marking and date marking handout
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several containers of refrigerated, ready-to-eat, potentially hazardous foods held longer than 24 hours were found without a date or time. Food included coleslaw in the prep cooler across from the vulcan oven, sliced tomatoes in the prep cooler next to the panini press, potato salad and turkey/chicken in the prep cooler below the serving window
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Corrected by education. Discussed with manager. Prep cooler foods are turned over quickly and the establishment goes through several containers of these foods daily. Left overs are kept. Correct by labeling all refrigerated, ready-to-eat, potentailly hazardous foods held more than 24 hours with a date and time.
- Wiping cloths clean, used properly, stored
A wet sanitizing cloth was found stored out of sanitizer next to tea urn and below the server window
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
Correct by storing all wet cloths in sanitizing solutions
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled... 1.) the outside of the vulcan oven across from the prep cooler
|
11/30/2015 | Routine | 93 |
HACCP: Discussed and provided information on Boil Orders.
Hot foods hot, cold foods cold, frozen foods frozen.
- Wiping cloths clean, used properly, stored
Wet sanitizer cloth found on front prep table.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
|
9/1/2015 | Routine | 99 |
HACCP Discussed and left hand out on proper handwashing/glove use.
Frozen foods frozen.
Quat sanitizer used 400 ppm
Bleach sanitizing dishwasher 200ppm
- Critical: Hands washed, good hygienic practices (observed).
1) Personal drink found in lower side cooler between drive thru and back over cut lemons for customers. 2) Employee preparing catering order switched gloves without washing hands in between and employee cutting melons left station to remove a soiled fan and switched gloves without washing hands before applying new gloves.
All employees must store personal beverages and consumables in a designated employee storage area. Proper handwashing procedures must be followed at all times and hands must be washed before placing new gloves on.
Corrected immediately.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
|
3/9/2015 | Routine | 95 |
This complaint investigation was due to a food borne illness complaint and the establishment operating without water.
On 11/16/14 around noon, a water pipe burst in the kitchen. Ogbourne plumbing was called to repair the water. The water line was repaired around 1:30. The manager does not have a receipt from the plumber. Signs were put on the doors stating that the establishment didn't have water. The manager stated that the pipe was broken when an employee pulled the prep table away from the wall to clean. The prep table caught the pipe and broke it near the ceiling.
The potato soup comes frozen in a bag. The soup is thawed in the walk in cooler (36 degrees). The bagged soup is then reheated in a Cayenne unit and transferred to a hot holding unit (165 degrees). It is put into a bowl when the customer orders it. It is topped with a bacon, cheese, and green onion mixture. This mixture is held on ice. Leftover soup is cooled down at the end of the night. There is a temperature log for this, but the log is not maintained. Leftover soup is reheated the next day in the Cayenne unit.
Pot roast comes in frozen. It is thawed in the walk in cooler. Once thawed, it is pre-portioned into bags. The bags are then placed into the prep table (39 degrees). When a sandwich is ordered, the roast beef is taken out of the bag and heated in the Merry Chef oven. The roast beef is then placed on a bun, peppers and cheese are added and it is again heated in the Merry Chef oven. The peppers are cut on site and then roasted in the oven. They are placed in the walk in cooler to cool and then placed into the prep table for service.
Recommendations:
Anytime the establishment is without water, it must close until water service is restored. The Health Department must also be notified.
The bacon/cheese/green onion mixture should be stored in a cooler- or if on ice, the temperature should be checked every hour. The manager stated that a cooling unit has been ordered for this already.
Temperature logs are not maintained on a daily basis even though a log sheet is available. Maintain temperature logs.
No violation noted during this evaluation. | 11/20/2014 | Complaint Investigation | |
Discussed and provided written information on proper cooling.
Sanitizer - dishmachine - chlorine
. - buckets - quats
- Food protection during storage, prepartion, display, service, transportation
Case of crackers stored on floor in dry storage area. Case of bread stored on floor in walk in freezer.
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. Worker removed food items from floor. Corrected.
- Critical: Hands washed, good hygienic practices (observed).
Observed ice discarded in handsink near kitchen entrance. Observed stains and dark color liquid discarded in and on valve area of handsink next to dishmachine.
Food service employees shall clean their hands only in either a hand-washing sink or an approved automatic hand-washing facility. Handsinks are for handwashing only. Clean and sanitize handsinks. Worker cleaned and sanitized handsinks. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in walk in cooler.
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. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of 3 door True food prep cooler facing front counter.
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.
- Food contact surfaces of equipment and utensils clean
Upper interior surfaces of microwave oven near entrance to kitchen saoiled with debris. Clean and sanitize food contact surfaces.
|
10/29/2014 | Routine | 88 |
Note - There will be a recheck fee assessed for all rechecks.
Frozen foods are frozen, hot foods are hot.
Chlorine Bleach used in dishwashing machine, Quat used in sani buckets and 3 compartment sink.
HACCP - Discussed date marking of containers and proper time/temperatures for holding of potentially hazardous foods including prepping smaller amounts of food at a time to maintain proper temperatures.
- Original container, properly labeled, consumer advisory
Containers of dressing/condiments not labeled with item label.
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: Foods properly cooled
Several foods found out of temperature: mashed potatoes 106 Degrees F, chicken 61 degrees F, ranch dressing 57 degreesF , deli sandwiches with lunch meat at 52 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. Cold foods were placed in mechanical refrigeration to cool to 41 degrees F. Hot food was heated to 140 degrees F. Corrected.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee food and open drink container on food prep area next to handwashing sink.
Employees shall consume food only in designated dining areas. Manager discarded food and drink. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelviing over prep area holding single service items is 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.
- Food contact surfaces of equipment and utensils clean
Shelving in walk in cooler soiled with debris, bins holding crackers, utensils, condiments, soiled with food debris.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred. Clean and sanitize food contact surfaces.
- Storage/handling of clean equipment, utensils
Storage of bowls and plates being held for use on counter not inverted.
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. Invert or provide cover.
- Critical: Outer openings protected from insects, rodent proof
Main door to outside with large gap (visible light coming through).
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. Recheck on or after 08/15/14 (New doors have been ordered but will not be delivered within 10 day recheck timeframe).
|
7/22/2014 | Routine | 81 |
Sanitarian MJ responded to possible FBI complaint reported to the health dept on 7/7/14. Complainant husband's reported that complaint suffered from nausea and vomiting. Complaint began suffering from symptoms around 8:00pm, a couple hours after eating from the establishment. Complainant did reported that food received from the establishment was hot and seemed ok. Upon inspection, all hot and cold foods had proper internal temperatures. Employees were engaging in proper handwashing procedures, and all cooling units and warming units held proper holding temperatures of food. Manager Anthony Purtcher stated that an FBI had not bee reported to any manager over the weekend. MJ.
No violation noted during this evaluation. | 7/8/2014 | Complaint Investigation | |
HACCp - Discussed food protection during storage, preparation and display.
Sanitizer - buckets - quats
- dish machine chlorine
- Food protection during storage, prepartion, display, service, transportation
Potatoes stored in open bucket under handsink. Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines. Worker covered and placed potatoes in walk in cooler.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed employee eating while preparing ready to eat foods at food preparation station.
Employees shall consume food only in designated dining areas. Worker was instructed to leave line while eating and wash hands upon returning to prepare foods. Worker complied. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in walk in cooler rusted. Cut boards grooved and discolored. Resurface or replace food contact surfaces.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on door of walk in cooler. Repair or replace gaskets.
- Critical: Sanitizing concentration
No sanitizer solution detected in dish machine. Maintain sanitizer solution concentration in dish machine at 50-100ppm. Worker primed dish machine. Sanitizer solution now 50ppm. Corrected.
- Wiping cloths clean, used properly, stored
Wet towel on food prepartion 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
•Heavily soiled blade on industrial can opener. Mold growth on shelving in walk in cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Carts storing bread and potatoes soiled with debris. Containers holding the silverware soiled. Clean and sanitize carts.
- Plumbing installed and maintained
Spigot at food prep sink leaks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
Handsink next to dish machine soiled with debris. Clean and sanitize handsink to make it available for proper handwashing. Manager cleaned and sanitized handsink. Corrected.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in food prepartion area soiled with debris. Provide a routine cleaning.
- Lighting provided as required. Fixtures shielded
Broken light fixtures in food preparation area. Repair or replace light fixtures.
|
2/7/2014 | Routine | 75 |
Complaint number 13-0605. Complaint was about the ice dispenser was soiled with bacterial buildup.
Upon inspection pink slim was seen on the clear part of the ice dispenser. Spoke to the manager about this who immediately got a sanitizer cloth and cleaned the build up. The build up was actually on the outside of the dispenser. The manager cleaned the entire dispenser and also mentioned they are having Coke come and clean the units and flush the soda lines. The manager also stated they routinely clean the nozzles and soda machine daily.
No violation noted during this evaluation. | 12/16/2013 | Complaint Investigation | |
HACCP: Discussed use by dates.
Sanitizer used: Dish machine Chlorine. 3-comp sink and buckets Quats.
All frozen food was frozen.
- Plumbing installed and maintained
The backflow device is leaking when water is turned on.
Contact a license plumber to see what can be done, if anything.
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
There is no paper towels at the hand sink next to the dish machine.
Provide paper towels at all hand sinks.
Corrected by providing a roll of paper towels until dispenser can be fixed.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
|
11/21/2013 | Routine | 97 |
Restaurant representatives - add corrected or new information about Mcalister's Deli #1289, 4810 N. University St., Peoria, IL »