Following critical violations requiring recheck. Observed a greatly reduced number of flies. Continue proper pest control measures. Handwashing sink in prep area was in working condition. Please provide disposable towels at both hand| washing stations. All recheck fees apply.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
During recheck it was observed that neither handwashing sink had disposable paper towels. Correct by supplying.
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10/9/2015 | 1st Recheck | |
•HAACP: Handwashing procedures.
There are currently two handwashing sinks throughout the entire kitchen area of the establishment. One of which is not in working order. We recommend having handwashing sinks located accessibly throughout the entire kitchen, specifically in the front area. If improper handwashing practices occur, the establishment goes through a new ownership or any future remodeling, Peoria City County Health Department will require another handwashing sink to be installed. Further, the sleeve containg the block of cheese slices specifically states the cheese slices must only be left out at room temperature for one hour while the lab results written in 2005 state 24 hours. We recommend retrieving an updated lab result sheet.
- In-use food dispensing utensils properly stored.
Tongs for the lemons in the beverage area placed with handle touching food.
Between usage, utensils used for dispensing food must be placed with the handle extended out of food.
- Non-food contact surfaces clean
Soda machine was soiled.
Non-food contact surfaces must be maintained and cleaned to prevent buildup.
- Single service items properly stored, handled, dispensed
Single service, cardboard hamburger boxes stored with the food contact surface exposed for possible contamination.
Single service articles shall be handled and dispenses in a manner which prevents contamination of food contact surfaces.
- Critical: Sewage and waste water disposed properly
Handwashing sink located in back prep area had an excessive leak when turned on, Within seconds the floor under handwashing sink was covered in water.
All waste from cleaning operations must be disgarded as sewage.
Repair sink.
Recheck inspection will occur on or after 10/05/15. All recheck fees will apply.
- Plumbing installed and maintained
Backflow prevention device cover is missing from mop sink.
Plumbing shall be maintained and in good working order.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
• Handwashing sinks did not have any accessible sanitary towels/hand drying devices or proper waste receptacles
A supply of handwashing sanitary towels shall be supplied at an easily accessible location in relation to handwashing sink.
Proper waste receptacles must be located in which it is easily accesible to the hand washing station.
- Critical: Presence of insects/rodents. Animals prohibited
a.) Flies present throughout the establishment.
b.) Drive through window left open without air curtains.
Preventative measures shall be taken to ensure the establishment of free of all pests.
Recheck inspection will occur on or after 10/05/15. All recheck fees will apply.
- Floors properly constructed, clean, drained
FlIoors in dry storage area soiled.
Floors of storage rooms shall be easily cleanable and made of a non-absorabnt material.
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9/25/2015 | Routine | 85 |
Spoke with manager Odila regarding the nature of the complaint. Manager stated that she has not recieved any complaints. Inspector found one open coffee cup sleeve in dry storage. No other issues with cup storage practices. Inspector noticed proper hair restraint procedures being practiced. Establishment was treated by pest control operator on September 9, 2015. Outside facilities were inspected with no evidence of pest activity.
No violation noted during this evaluation. | 9/17/2015 | Complaint Investigation | |
Spoke to Odila (store manager) about the nature of the complaint. She stated that she received the same complaint. This issues is that in front of the main service counter has brown water coming up through the grout when the tiles are stepped on. Water smells like stagnant water not sewage. Odila stated that maintenance is here today to address issue. Odila believes that due to missing grout in this area mop water has saturated this area and is not drying. Maintenance is going to pull tiles, dry area, and replace tiles and grout. A plumber was consulted and no lines were found in this area. Inspector will check on progress in two weeks to make sure issue has been corrected. Thank you for your cooperation.
No violation noted during this evaluation. | 6/2/2015 | Complaint Investigation | |
Spoke to manager (Fabby) about nature of the complaint. She stated she was not aware of any complaints. She did state that at the end of last week they did have an irrate customer due to her order being wrong. Fabby called GM to see if there were any other complaints last week. None were noted. Fabby stated that there were no ill employees at end of last week. Items involved
No violation noted during this evaluation. | 5/6/2015 | Complaint Investigation | |
HACCP : Temperature documentation. Line checks done three times daily.
Facility is using quat sanitizers.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The caulk to the three compartment sink has become black with mildew. The sanitizer dispenser to the dine in side cooks line by the hand sink is missing the push button.
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.
- Wiping cloths clean, used properly, stored
Found excess of wiping cloths stored on counters and not in wiping pail solution. Corrected and spoke to manager.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Plumbing installed and maintained
Found mushroom cap to the antisiphonage device on the mop sink faucet missing. Replace missing cap to the mop sink faucet. 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
Found wiping cloth stored in hand sink on dine in make side of line. Corrected by removing cloth and speaking to manager about issue.
Lavatories shall be accessible to employees at all times.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Found dumpster lid open with excess of bird feces on open lid. Make sure the dumpster lid remains closed to keep birds out of dumpster. Corrected.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Floors properly constructed, clean, drained
.Found debris on floor in the walk in cooling units. Ice accumulation on the floor in the walk ni freezer.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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3/30/2015 | Routine | 90 |
This complaint investigation is due to a foodborne illness complaint.
The following items were the suspect items: plain hamburger, ranch chicken wrap, fries.
Fries: Received frozen and were frozen at time of inspection. They are then opened and placed into a frozen automated dispensing unit. The fry baskets are placed into the unit and fries are automatically dispensed. The baskets are then added to the fryer. Fries are cooked for 3 minutes and 10 seconds then placed into a service bin. Once in the service bin, they are salted and scooped into bags.
Hamburgers: Received frozen and stored in the walk in freezer. They are then stored in a chest freezer near the grill until they are cooked. The cook time is 37 seconds. A temperature log is maintained of the cooking temperatures of 8 batches of hamburgers throughout the day. All 8 batches on November 22, 2014 reached temperatures of over 155 degrees. When questioned about corrective actions, the manager stated that if the hamburgers do not reach 155 degrees, the batch is discarded, a note is made in the log, and the cooking time is adjusted higher. Once cooked, the hamburgers are hot held at 140 degrees (unable to confirm this temperature as the units were not yet on) for 15 minutes then discarded. When a customer orders a hamburger- the toppings are put on the bun and then the hamburger is added. The hamburger is then wrapped.
Ranch Chicken Wrap- The chicken is received frozen and stored in the walk in cooler. The chicken is then placed into a freezer on the cookline until it is needed. The chicken is cooked on the grill for 7 minutes and 10 seconds. A temperature log is maintained and all chicken was cooked to above 165 degrees on November 22, 2014. Once cooked, it is hot held on the line. Once ordered, a tortilla is steamed. Toppings are then added and then the chicken. It is wrapped and given to the customer. Tomatoes and cucumbers are held on a cold rail and discarded every 4 hours. These items were not available at the time of inspection to take a temperature.
Handwashing is done every hour or if someone steps off the cookline for a different task.
It is recommended that handwashing be emphasized for the staff. Handwashing must also occur before putting gloves on and anytime that hands become contaminated such as: after scratching, touching hair or clothing, etc.
No violation noted during this evaluation. | 11/25/2014 | Complaint Investigation | |
Note: Routine inspection conducted in conjunction with RFS-0333, which stated that complainant "found a hair" in a chicken sandwich purchased from this establishment. During inspection, all employees were found to have hair properly restrained with hats and/or pony tails. Discussed complaint with Odila Ortiz who stated that the customer had received a chicken sandwich in drive-thru and came inside a short time later to say that he had found a hair in his sandwich. Ms. Ortiz stated that she all employees working during that time period had proper hair restraints and had been instructed to wash hands if they touch their hair. Ms. Ortiz stated that she replaced the chicken sandwich and received no other complaints in the last two weeks of hairs being found in food. Recommend complaint be closed.
HACCP: Toxic Storage.
Cl- sanitizer is used in the buckets. Quats sanitizer is used in the three compartment sink.
Frozen foods were stored frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Shredded cheese on make line is at 46 degrees and date marked as expiring on 8/6/2014 at 9:45 am. Potentially hazardous foods held with time as a control have a maximum hold time of four hours past the time the food is removed from temperature control. Two blocks of cheese were held at 60 degrees F beneath the make line with a date and time of 8/5/2014 11:45 am. All cheeses were thrown away and fresh cheeses were placed on the make line with new labels for using time as a control. Foods shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control.
- Single service items properly stored, handled, dispensed
Boxes of cups are stored on the floor of the dry storage area. Elevate boxes.
- Floors properly constructed, clean, drained
Debris under shelves in walk-in cooler and freezer. Excessive water on floor around mop sink. Clean and drain floors as often as necessary to maintain clean and dry.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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8/5/2014 | Routine | 93 |
Complaint investigation in reference to RFS 14-0036 which stated that complainant, "found a foreign object in her drink," and became ill after eating a cheeseburger happy meal with Diet Coke from "McDonald's in Peoria on Main Street." Site investigation conducted 1/27/2014, at which point a full routine inspection was completed. See full inspection for more details. During site investigation, Sanitarian discussed the complaint with manager, Odila Ortiz. Ms. Ortiz stated that she was aware of the complaint and had already addressed it with the customer as well as her staff. On Friday, 1/24/2014, at approximately 1-1:30 pm, the ice machine at Drive-Thru stopped working. Upon inspection, Ms. Ortiz observed pieces of a cardboard cup holder intermingled with the ice. She determined that when an employee filled the ice bin, they accidentally knocked the cup holder into the bin and chopped it up unknowingly along with the ice. Ms. Ortiz believes this to be the foreign object that the complainant found in her drink. No other complaints of illness or foreign objects in drinks were made. Upon finding the pieces of cardboard in the ice bin, Ms. Ortiz emptied the entire ice bin at Drive-Thru. After disposing of all of the ice in the bin, she cleaned and sanitized the entire machine before refilling it with ice. Sanitarian took temperatures of burgers (frozen and 155 degrees F in hot holding unit) and fries (frozen and 147 degrees F in fry bin). All Happy Meal boxes were stored at least 6 inches off of the floor. Manager stated that no employees had recently been ill or gone home ill in the last two weeks. Sanitarian recommends complaint be closed.
- Critical: Foods properly cooled
White mix of milk/ice cream (?) stored in black bucket in walk-in cooler with no label identifying contents and no date or time of preparation to indicate when food should be consumed or discarded by. All opened/prepared potentially hazardous foods must be consumed or discarded within 7 days. The day of preparation/opening is considered day 1. Corrected by discarding product.
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.
- Food protection during storage, prepartion, display, service, transportation
1) Ice bucket stored on top of ice machine in back room storage area had the food contact surface facing up. 2) A package of processed cheese was stored with the plastic wrap cut open on a shelf below the make line. Corrected: Ice bucket taken back to be washed, rinsed, sanitized and stored with the food contact surface (opening) inverted so that dust, etc. cannot fall into it. Processed cheese stored in plastic container with lid.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Pre-flushed, scraped, soaked
Plastic bin on make line containing sliced tomatoes had a date of 1/28/14 as well as an expired date of 1/24/14. Tomatoes were sliced and put in plastic bin this morning but the sticker had not been taken off and scrubbed when plastic bin was washed and/or plastic bin was not washed before tomatoes were stored in it. Corrected: Bin sent back to be re-washed, rinsed, and sanitized.
Equipment and utensils shall be pre-flushed or pre-scraped and, when necessary, pre-soaked to remove gross food particles and soil, including stickers or date labels.
- Critical: Sanitizing concentration
No detectable chlorine sanitizer in all five buckets of sanitizer and wet wiping cloths. Sanitizer time was listed as expired at 10:41 am and 12:23 pm. Corrected: All buckets dumped and re-made with 100 ppm Chlorine.
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 with between 50ppm-200ppm Chlorine solution.
- Wiping cloths clean, used properly, stored
Observed two wet wiping cloths stored on front counter. Corrected: Wet wiping cloths moved to sanitizer bucket.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Critical: Toxic items properly stored
1) Two bottles of glass cleaner were hanging off the side of a metal rolling rack facing individual packets of salt, pepper, and other condiments. 2) Multiple bottles of toxic chemicals stored hanging off rack directly over ice machine and ice scoop in back room storage area. Corrected: All toxic chemicals moved to toxic storage area that is not above or next to food and food contact surfaces.
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.
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1/27/2014 | Complaint Investigation | |
HACCP: Food protection. Routine inspection performed in conjunction with an RFS for a potential FBI, "foreign object in drink." See Complaint Investigation for full details. Recommend complaint be closed.
Cl- sanitizer is used in the establishment.
Frozen foods were frozen.
- Critical: Foods properly cooled
White mix of milk/ice cream (?) stored in black bucket in walk-in cooler with no label identifying contents and no date or time of preparation to indicate when food should be consumed or discarded by. All opened/prepared potentially hazardous foods must be consumed or discarded within 7 days. The day of preparation/opening is considered day 1. Corrected by discarding product.
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.
- Food protection during storage, prepartion, display, service, transportation
1) Ice bucket stored on top of ice machine in back room storage area had the food contact surface facing up. 2) A package of processed cheese was stored with the plastic wrap cut open on a shelf below the make line. Corrected: Ice bucket taken back to be washed, rinsed, sanitized and stored with the food contact surface (opening) inverted so that dust, etc. cannot fall into it. Processed cheese stored in plastic container with lid.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Pre-flushed, scraped, soaked
Plastic bin on make line containing sliced tomatoes had a date of 1/28/14 as well as an expired date of 1/24/14. Tomatoes were sliced and put in plastic bin this morning but the sticker had not been taken off and scrubbed when plastic bin was washed and/or plastic bin was not washed before tomatoes were stored in it. Corrected: Bin sent back to be re-washed, rinsed, and sanitized.
Equipment and utensils shall be pre-flushed or pre-scraped and, when necessary, pre-soaked to remove gross food particles and soil, including stickers or date labels.
- Critical: Sanitizing concentration
No detectable chlorine sanitizer in all five buckets of sanitizer and wet wiping cloths. Sanitizer time was listed as expired at 10:41 am and 12:23 pm. Corrected: All buckets dumped and re-made with 100 ppm Chlorine.
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 with between 50ppm-200ppm Chlorine solution.
- Wiping cloths clean, used properly, stored
Observed two wet wiping cloths stored on front counter. Corrected: Wet wiping cloths moved to sanitizer bucket.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Critical: Toxic items properly stored
1) Two bottles of glass cleaner were hanging off the side of a metal rolling rack facing individual packets of salt, pepper, and other condiments. 2) Multiple bottles of toxic chemicals stored hanging off rack directly over ice machine and ice scoop in back room storage area. Corrected: All toxic chemicals moved to toxic storage area that is not above or next to food and food contact surfaces.
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.
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1/27/2014 | Routine | 82 |
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