During a recheck inspection, it was discovered that a large 10 door refrigerator and a 3 door freezer has been installed at this location. A final inspection was conducted during this recheck inspection and a floor plan has been updated for the Health Dept. files. The risk of this establishment has not changed (Low risk) due to only prepackaged retail food items being available.
Monitor the cooler temperature to varify the food items at remaining at 41 degrees F or below.
Contact the Health Dept in the future if any equipment is added and/or any menu items change.
No violation noted during this evaluation. | 9/14/2015 | Final | |
The mop sink is now accessible and has hot and cold running water provided to it. All wastewater is being disposed of in this sink.
A recheck fee will be accessed.
No violation noted during this evaluation. | 9/14/2015 | 1st Recheck | |
HACCP = mop sink accessibility
- Food contact surfaces of equipment and utensils clean
The storage shelves inside the wall coolers are soiled. Maintain all food-contact surfaces clean. Clean these shelves.
- Non-food contact surfaces clean
The hand sink located to the left of the three-compartment sink is soiled. Maintain all non-food contact surfaces clean. Clean this area.
- Critical: Sewage and waste water disposed properly
The mop sink, in the back room is not currently accessible and the soiled mop water is being disposed of in the three-compartment sink. Liquid waste from compacting or cleaning operations shall be disposed of as sewage. A recheck will occur on or after 7/6/15 to make sure the mop sink is accessible and the wastewater is being disposed of properly. A recheck fee will be accessed at that time.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand soap and paper towels are missing from the hand sink located to the left of the three-compartment sink. Maintain soap and paper towels at all hand sinks at all times. Replace these items.
- Floors properly constructed, clean, drained
There are several floor areas in the retail section of the store that the floor has missing pieces. All floors shall be smooth, easily cleanable and in good repair. Replace/resurface these areas so they meet these requirements.
- Critical: Toxic items properly stored
Several toxic items such as nail polish remover, rubbing alcohol, lighter fluid, and deodorant are being stored above baby food items, pudding, bottles of juice and single-service items. 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. The toxic items have been relocated.
|
6/26/2015 | Routine | 85 |
HACCP Discussed proper boil order procedures.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Boxes of chips stored on the floor near window.
Store containers of food 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
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Railing on counter top is not sealed.
Refinish railing.
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.
|
3/12/2014 | Routine | 97 |
Final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
No food or drink may be served at this establishment. Only prepackaged foods are allowed.
There is no grease trap. Per, Brian McGrath, City Plumbing Inspector, a grease trap will be needed if the food service expands.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal all exposed wood.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all shelving before use.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in disrepair will holes. Repair walls.
- Lighting provided as required. Fixtures shielded
No light shields on lights above food areas.
|
2/7/2014 | Final | |
All construction must be completed. Call for a final inpsection once all items are completed.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cooler and freezer not working.
- Thermometers provided and conspicuously placed
Provide thermometers for cooling units.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
SealJany exposed wood.
- Critical: Water source safe, hot, and cooled under pressure
•No hot water available.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
A. Restrooms need self-closing doors.
B. Provide soap, paper towels, and trash cans for all handsinks.
C. Repair ventilation in men's room.
D. CLEAN RESTROOMS AND HANDSINK/THREE COMPARTMENT SINK.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Remove all unnessessary items from establishment.
|
1/28/2014 | Preliminary | |
Restaurant representatives - add corrected or new information about Nebraska Food Mart, 1830 N Sheridan Rd, Peoria, IL »