A recheck was conducted and both the hot and cold water faucets on the handsink located on drive through side wall were functioning correctly.
All recheck fees apply.
Thank you for your cooperation.
No violation noted during this evaluation. | 12/18/2015 | 1st Recheck | |
Temperature continued: Walk in coolerd, ambient air- Eggs in shell
- Food protection during storage, prepartion, display, service, transportation
•Found white cheese in the reach in kitchen #2 to be uncovered with no barrier of protection.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Wiping cloths clean, used properly, stored
Found wet towels stored on counters throughout the establishment.
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.
- Non-food contact surfaces clean
Found ice build up on shelving inside the walk in freezer.
Non-food contact surfaces should be cleaned on a routine basis to prevent the accumulation of build up.
- Critical: Water source safe, hot, and cooled under pressure
Found the hot water faucet on the handsink on the prep line to be not working.
. Lavatories shall be provided with hot and cold water tempered by means of' mixing valve or combination faucet.
There will be a recheck on or after 12/18/2015. All recheck fees will apply.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found paper towel dispenser to be with no paper towels in the mens restroom.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Found the outside garbage dumpsters to have their lids opened.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
Found debris on the grounds around garbage dumpster.
Please clean the areas surrounding the dumpster.
- Floors properly constructed, clean, drained
Found the corner cove in dry storage area near door to be missing a tile.
The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found missing ceiling tiles above the computer display on kitchen line so that computer wiring are exposed.
There shall be no unnecessary exposure of utility service lines and pipes on walls or ceilings in walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules.
Found an accumulation of ice buildup on the ceiling and around the door jam of the walk in freezer.
All ceilings and attached equiptment should be cleaned on a routine basis to prevent the accumulation of buildup.
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12/14/2015 | Routine | 85 |
HACCP: Hand washing Policy. Facility uses quat sanitizer.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found no hand towels at the hand sink for the meat cooking area.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Found dumpster lid open. Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Outside storage area clean, enclosure properly constructed
Found excess of bird feces on dumpster area gates. Outside storage areas or enclosures where garbage and refuse containers are stored shall be maintained clean.
- Floors properly constructed, clean, drained
Found excess of debris and liquid ice cream mix on the floor behind ice cream machine.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found cove base tiles missing off the wall in the dry storage area by the back door.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Replace broken light shield to the light fixture in the walk in freezer. 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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3/31/2015 | Routine | 92 |
HACCP: Food Handler Training. Enforcement begins January 1, 2015. All food handler's must have completed Food Handler Training by this date. For more information, visit our website at www.peoriacounty.org/pcchd/foodprevention and look for the section on Food Handler's.
Quats is the sanitizer used in the three compartment sink. Cl- is the sanitizer used in buckets.
Frozen foods were stored frozen.
- Foods handled with minimal manual contact
Observed large container of slivered onions in Bev Aire cooler with spoon handle stored inside of product. Dispensing utensils should be stored with the handle extended to avoid contamination of food product with hands.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloths on counter behind register and on clean drainboard at three compartment sink. Wet wiping cloths must be stored clean and dry or immersed in sanitizing solution at all times in between use.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: steel diverter in large ice machine, shelves in bev aire cooler, salad cooler beneath make line, DT mini cooler, and cooler behind front register, counter on make line with condiment guns, ice cream fixture, make counter, fryers. Clean and sanitize food contact surfaces as often as necessary to maintain clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) Hand washing sink next to oven/fryers was not stocked with paper towels. 2) Hand washing sink next to mop sink and next to oven/fryers were soiled. Ensure hand sinks are used for HAND WASHING ONLY. Maintain clean and sanitized hand washing sinks to avoid contamination of clean hands. Ensure all hand sinks are stocked at all times with warm water, soap, and paper towels.
- Floors properly constructed, clean, drained
The following areas of flooring were soiled: beneath shelving in walk in cooler, beneath equipment and shelves in dry storage area, beneath equipment in fryer/grill area. Clean floors routinely.
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11/14/2014 | Routine | 92 |
HACCP: Provided Boil Order Guidelines
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
Note: Observed newly installed refrigerated upper storage for tomatoes on the prep line. Temperature reading 41 degrees F as required by code. Ensure all items on prep line have time and date tags for both refrigerated items (items kept at 41 degrees F or lower can be kept for 7 days) and unrefrigerated items (foods kept out of temperature with time only used as a control MUST be dated and timed to ensure they are consumed or thrown away within four hours after removal from refrigeration).
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Metal ice scoop was stored with the handle touching the ice in the large ice machine (Manitowoc). Store scoop with handle extended out of ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Wiping cloths clean, used properly, stored
Observed three wet wiping cloths stored on front and back counters. Store all wet wiping cloths in sanitizing solution in between uses.
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
Observed a leak beneath the hand sink next to the mop sink. Repair plumbing.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Various trash cans (including at prep area and near 3 compartment sink) were overflowing. Discard trash as often as necessary to avoid debris falling on the floor. Garbage and rubbish shall be disposed daily or at a frequency which does not create nuisance.
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4/16/2014 | Routine | 91 |
.HACCP - Discussed with manager the importance of keeping handsinks clean and accessible for handwashing only and promotion of proper handwash procedures in establishment.
Sanitizer - buckets - chlorine
- 3 bay sink - quats
- Critical: Sanitizing concentration
No sanitizer detected in sanitiaer solution. Maintain sanitizer solution in buctets at 200-300ppm. Worker remade sanitizer solution at 200ppm. Corrected.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloth on counter in fry area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
Storage area holding syrup for shakes soiled. Clean and sanitize non food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
handsinks near fry staion and dishwash area soiled. Clean and sanitize handsinks.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Observed multiple trash cans overflowing with trash.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled. Workers emptied trash cans. Corrected.
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8/26/2013 | Routine | 90 |
HACCP - Discussed proper labeling of potentially hazardous foods.
Sanitizer - chlorine
Note - This inspection was initiated by RFS # 13-0036. Complaint was discussed with manager (Ryan). Manager was aware of complaint, as it had been called in to the corporate office. Because there was no written documentation on the premises, the manager verbally documented procedures. The chicken is received in a frozen state and placed in the walk in freezer. From the freezer, the chicken is placed in a smaller freezer next to the fryer. The chicken patties are then cooked (fried) as needed, to a temperature of about 195-205 degrees F. (3minutes and 45 seconds at 350 degrees F.) Once fried it is placed in the unversal holding cabinet (warmer) until ordered or discarded after 30 minutes.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Sliced tomatoes on food preparation line at 61 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 tomatoes and replaced with tomatoes at proper temperature on ice. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Open case of apples on floor in walk in cooler.
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 placed case of open apples on shelf in walk in cooler. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on bottom door of 2 door fry freezer. Repair or replace gasket.
- Wiping cloths clean, used properly, stored
Observed wet towels on counters.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
Shelf under sauce dispensers heavily soiled. Condiment bins at drive thru and front counter soiled. Clean and sanitize non food contact surfaces.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Trash overflowing on prep line.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled. Worker emptied trash receptacle. Corrected.
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2/8/2013 | Routine | 88 |
HACCP: Discussed the placement of employee beverages.
Quat Sanitizer used: 300 PPM
NOTE: A fee will be assessed for all rechecks.
- Wiping cloths clean, used properly, stored
5 wet wiping cloths were on the counters in various areas of the establishment. 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
The following items were soiled: the bottom of the Traulsen freezer by the fry fryer and the wall-mounted freezer holding chicken above the fryer. Clean and sanitize all food contact surfaces.
- Non-food contact surfaces clean
The following items were soiled: helving where clean dishes are placed in dish washing area, gasket on the door of the Traulsen freezer by the fry fryer. Clean and sanitize all nonfood contact surfaces.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Backflow prevention device at mop sink in disrepair and hose in mop sink. 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 fixtures flood-level rim. Repair backflow device. Detach or hang house so it remains out of the water supply. Recheck on or after 9/3/12.
- Lighting provided as required. Fixtures shielded
Light shield in dry storage area is cracked. 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. Replace light shield.
- Critical: Toxic items properly stored
Insecticide was stored next to fryer cleanser in chemical closet. Store insecticides and rodenticides seperate from cleansers. Worker moved the insecticide to a seperate location in the office. Corrected.
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8/23/2012 | Routine | 85 |
HA.CCP - Discussed proper time/temperature control policies of potentially hazardous foods.
Sanitizer - 3 bay sink - quats
- buckets - chlorine
- Original container, properly labeled, consumer advisory
Cilantro sauce not labeled time place in service and expiration time to meet time/temperature control policy. Provide proper labeling and information regarding corporate policy and specification/ingredient data.
- Critical: Hands washed, good hygienic practices (observed).
Observed worker sweeping floor then proceed to flip burgers and return to sweeping.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
Wash hands when changing tasks. Manager instructed worker to follow proper handwash procedures. Worker washed hands prior to perparing foods Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on multiple mechanical refrigeration units. Repair or replace gaskets.
- Wiping cloths clean, used properly, stored
Observed wet towels on counters.
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
Soiled lid on bulk tea container in walk in cooler. Soiled lids on pickle buckets. Bottom shelf in the following freezers soiled: fryer, dessert, milk. Multiple condiment bins throughout facility soiled. Soiled oatmeal bins. Soiled interior syrup compartments. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Heavily soiled gasket on walk in cooler door. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Single service cups stored in a metal rack sitting on floor under front counter.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Observed overflowing trash cans.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled. Worker emptied trash cans. Corrected.
- Floors properly constructed, clean, drained
Flooring in walk in cooler heavily soiled. Provide a routine cleaning.
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3/26/2012 | Routine | 85 |
HACCP - Handwashing Sanitizer - chlorine - buckets - Quats -
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Raw eggs in cooler at 67degrees 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 eggs1
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of Beverage Air prep cooler at coffee station. Repair or replace torn gasket.
- Critical: Sanitizing concentration
No sanitizer detected in sanitizing bucket. Maintain sanitizer solution at 200-300ppm. Worker made fresh sanitizer solution. Corrected.
- Wiping cloths clean, used properly, stored
Observed wet towel on 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.
- Non-food contact surfaces clean
Top surface of shelves above prep table soiled with dust. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Single service cups stored in holder less than six inches above floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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11/16/2011 | Routine | 87 |
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