HACCP = bare hand contact discussion
chlorine bleach sanitizer at the dish machine = 100ppm
quat sanitizer is used in the buckets
All frozen food is frozen.
- Foods handled with minimal manual contact
An employee on the cook line was seen handling ready-to-eat bread for sandwiches with clean but bare hands.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Food contact surfaces designed, constructed, maintained, installed, located.
The ends of the two racks in the salad prep cooler at the back of the kitchen are worn on the ends.
Maintain all food-contact surfaces in good repair.
- Food contact surfaces of equipment and utensils clean
1) The upper interior surface of the ice machine, located to the right of the hand sink, is heavily soiled.
2) The large number 10 can opener in the kitchen is soiled.
Maintain all food-contact surfaces clean.
- Plumbing installed and maintained
The cold water at the hand sink near the dish machine was not turned on during inspection.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
The water has been turned on and functions properly.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall in the corner of the dish machine is soiled.
2) The ceiling tiles near the dish machine area are out of place.
3) The vent covers on the ceiling of the men's and women's restrooms are soiled.
Maintain all walls, ceilings and attached equipment clean and in good repair.
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12/2/2015 | Routine | 92 |
HACCP = bare hand contact
Quat sanitizer is used in buckets
chlorine bleach sanitizer at dish machine = 100ppm
chlorine bleach sanitizer at bar three-compartment = 100ppm
All frozen food is frozen.
- Foods handled with minimal manual contact
Bare hand contact with ready-to-eat food products was seen at the salad prep area and at the cook line with the bread rolls for sandwiches.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- In-use food dispensing utensils properly stored.
The handles for the scoops are found located on the flour and panko bread crumb products.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Food contact surfaces designed, constructed, maintained, installed, located.
The ends of the racks in the three-door Knight salad prep cooler are worn.
Maintain all food-contact surfaces smooth and easily cleanable.
Repair/replace these racks.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The interior surface of the walk-in cooler door in the kitchen has electrical tape on it. 2) The gasket on the silver Frigidaire freezer is torn. 3) The gasket on the white stand-up freezer in the kitchen is torn.
Maintain all non-food contact surfaces smooth and easily cleanable.
Repair/replace areas as needed.
- Non-food contact surfaces clean
1) The tracks for the top clear plastic openings to the ice machine are soiled. 2) The gasket on the walk-in cooler in the kitchen is soiled. 3) The gasket on the beer walk-in cooler is soiled.
Maintain all non-food contact surfaces clean.
- Plumbing installed and maintained
A leak is present at the backflow prevention device on the mop sink faucet, when the water is turned on.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair the faucet so the leak is no longer present.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The vent on the ceiling above the mop sink is soiled. 2) The ceiling located at the end of the cook line is soiled.
Maintain all ceilings clean.
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9/2/2015 | Routine | 91 |
A recheck fee will be accessed.
- Plumbing installed and maintained
All hand sinks in the kitchen have been repaired and now have both cold and hot water under pressure.
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3/23/2015 | 1st Recheck | |
food temps continued: raw ground beef, drawer cooler at cook line 33 degrees F
HACCP = date marking
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The racks in the large Knight prep cooler, located at the back of the kitchen, are worn on the ends. 2) The rack inside the prep cooler, which is located across from the fryers, is worn on the ends. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Repair/replace these racks.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The interior surface of the main walk-in cooler door has black electrical tape on it. 2) The gasket on the Frigidaire freezer, located in the back portion of the kitchen, is torn. 3) The gasket on the True freezer, located in the back portion of the kitchen is torn. 4) The gasket on the upright white freezer, located in the back portion of the kitchen is torn. 5) The exterior surface of the large, white flour container has duct tape on it. Maintain all non-food contact surfaces so they are smooth, easily cleanable, in good repair and clean. Repair the gaskets and clean as needed and replace the flour container.
- Critical: Sanitizing concentration
The sanitizer bucket at the bar and in the wait staff area has a large amount of wiping cloths present and the sanitizer tests at 0ppm of available quats. Maintain all quat sanitizers between 200-400ppm at all times. Redo the buckets and place less wiping cloths in each bucket.
- Non-food contact surfaces clean
1) The gasket on the main walk-in cooler is soiled/black mold has accumulated. 2) The vent cover on the large Knight prep cooler, located in the back of the kitchen, near the walk-in cooler is soiled.3) The back exterior surfaces of the fryers are soiled. 4) The gasket on the beer walk-in cooler is soiled and black mold has accumulated. Maintain all non-food contact surfaces clean. Clean these areas.
- Plumbing installed and maintained
Two hand sinks (the one in the dish machine area and in the wait staff area) do not have cold running water, due to an issue with the handle itself. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. The hand sinks are in the process of being repaired. A recheck will occur for these hand sinks on or after 3/3/15.
- Floors properly constructed, clean, drained
The floor surface under the cook line equipment in the kitchen is heavily soiled. Maintain all floors clean. Clean this area.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) A hole is present in the wall near the ice machines. 2) The wall near the wait staff hand sink is soiled. 3) The wall behind the fryers and other cooking equipment at the cook line is soiled. Maintain all walls so they are smooth, easily cleanable, clean and in good repair. Repair the hole in the wall and clean where needed.
- Lighting provided as required. Fixtures shielded
1) The light above the ice machine area is burnt out. 2) The lights near the pizza oven and where the maintenance equipment is hanging on the wall are burnt-out. Maintain adequate lighting. Repair these lights.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
1) A few piece of unused/non-functioning equipment is present either in the kitchen or at the bar area. 2) A wet mop head is being stored in a ball at the mop sink area. Remove any unncessary/non-functioning equipment from the premises, store all cleaning equipment in an orderly fashion so the mop head dries between uses to prevent mold/mildew accumulation.
- No Certified Manager Present
The Food Service Sanitation Manager Certification for Todd Waldschmidt expired on January 23, 2015, he is in the process of retaking the class. Please post this new certification once it is received.
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2/24/2015 | Routine | 87 |
HACCP: Discussed and provided information on Boil Orders. Cold foods cold, frozen foods frozen.
- Original container, properly labeled, consumer advisory
Milk found in Walk in cooler undated. Date all ready to eat, potentially hazardous foods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal on White freezer were found to be damaged. Replace.
- Food contact surfaces of equipment and utensils clean
Shelves in Walk in cooler, Sauce shelf, underside of mixer, and large meat slicer were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Handles on Knight cooler and Frigidaire cooler were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Storage/handling of clean equipment, utensils
Utensils on back line were found to be stored upright.
Utensils shall be stored covered or inverted wherever practical.
- Plumbing installed and maintained
Cook line hand sink faucet was found to be leaking. Repair.
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11/21/2014 | Routine | 93 |
HACCP: Discussed and provided information on Hand washing and glove use.
Hot foods hot, cold foods cold, frozen foods frozen.
- Food protection during storage, prepartion, display, service, transportation
1) Chilli found uncovered in walk in cooler. Keep covered to ensure food protection .
2) Broken eggs found in walk in cooler. Remove and discard any damaged product to ensure food safety.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Foods handled with minimal manual contact
Employee observed cutting tomatoes with bare hand contact. Avoid direct hand contact with all ready-to-eat foods.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Food contact surfaces designed, constructed, maintained, installed, located.
Lid on Quinoa found cracked and broken. Replace to ensure food safety.
- Wiping cloths clean, used properly, stored
Wet cloth found on counter of cook line. Store sanitation clothes in solution when not in use.
- Non-food contact surfaces clean
Lids to rice, sugar, flour found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Lighting provided as required. Fixtures shielded
Light in bar walk in cooler missing light shield. Replace to ensure product safety.
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9/23/2014 | Routine | 91 |
HACCP: Four Spanish Language HACCP Sheets Provided (Thawing, Cooling, Toxic Labeling and Storage, and Handwashing)
Quats is the sanitizer used in the 3 compartment sink in the dish machine room. Cl- is the sanitizer used in the 3 compartment sink at the bar.
Frozen foods were stored frozen..
Note: Cutting Edge provides routine cleaning of the grill hood. Pest Control is done by Markley's.
- Critical: Foods properly cooled
Multiple items in the back walk-in cooler were correctly dated but had been held past the 7 day mark, including pasta (dated 3-11), rice mixture (no date), shredded chicken (dated 3-12), mashed potatoes (no date), and cabbage (no date). Corrected: Items discarded.
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
- In-use food dispensing utensils properly stored.
Two ice scoops at the bar were stored with the handles touching the ice. Corrected by storing ice scoops with the handle extended.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Pre-flushed, scraped, soaked
Multple pans and plastic tubs of food in the walk-in cooler contained overlapping date stickers or stickers that were for the food that had previously been stored in them (example: steel pan of cabbage was marked "cod"). Ensure food containers are thoroughly scraped, scrubbed, and/or soaked to ensure all stickers are removed. Equipment and utensils shall be flushed or scraped and, when necessary, soaked to remove gross food particles and soil prior to being cleaned in a dishwashing machine unless a pre-wash cycle is a part of the dishwashing machine operation.
- Wiping cloths clean, used properly, stored
Two wet wiping cloths were stored on the counters in the dish machine room. Store all wet wiping cloths in sanitizer 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.
- Storage/handling of clean equipment, utensils
Utensils in bins at the waitress station table (where plated food is passed through a window) are stored with the handles facing every which way. Correct by storing all clean utensils with the handles facing the same way so that the food contact surface is not contaminated by hands.
Spoons, knives and forks shall be touched only by their handles.
- Plumbing installed and maintained
1) Hand sink next to salad prep area in back room drains very slowly 2) Heavy leak is present beneath 3 compartment sink in dish machine room 3) Leak is present in walk-in beer cooler. Owner stated that a plumber is scheduled to repair these items this afternoon.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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3/25/2014 | Routine | 90 |
HACCP: Proper cooling of potentially hazardous foods. Left informational bulletin. Dating of ready to eat potentially hazardous foods such as milk.
Dish Machine Cl- Sanitizer: 100ppm Cl- Sanitizer 100 ppm
- Original container, properly labeled, consumer advisory
Bulk food containers in back kitchen area storage rack containing foods removed from original container such as sugar, pasta, rice were not labeled. Label all bulk foods when removed from original container. 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.
- Food protection during storage, prepartion, display, service, transportation
Container of coleslaw in bottom of prep cooler was not covered for protection. Cover and protect all foods at all times.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces of equipment and utensils clean
Interior of older ice machine in dish washing area has soil build up. Clean and sanitize as often as needed to maintain clean. •
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Plumbing installed and maintained
Hand sink in back prep area by canned goods rack was draining very slowly. Fix plumbing so as to drain properly.
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
1) Hand sink in back prep area by canned goods rack was obstructed with a wiping cloth and had debris as evidence it was being used as a dump sink. 2) Hand sink in dish washing room was obstructed with wiping cloth. Maintain all hand sinks free from obstructions and only use for hand washing. NO DUMP SINKS. Hand sinks shall be accessible to employees at all times. Corrected, removed obstructions.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand washing soap was missing from the following locations: 1) Two dispensers in the men's restroom 2) Hand sink in back near canned goods rack. Ensure all hand washing sinks have a supply of soap. A supply of hand-cleansing soap or detergent shall be available at each hand sink.
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11/18/2013 | Routine | 88 |
HACCP: Maintaining all Potentially hazardous foods at or below 41 F when cold holding and perpetration.
Quat Sanitizing: 300 ppm
- Original container, properly labeled, consumer advisory
Bulk food containers in back kitchen area storage rack containing foods removed from original container such as sugar, pasta, rice were not labeled. Label all bulk foods when removed from original container. 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
Tiramisu, Cole Slaw, Cooked Potato Skins, and Sour Cream in walk in cooler were not labeled with date of perpetration. Label all ready to eat foods that are held longer than 24 hrs with date opened or prepared. Discard after 7 days counting date of open/preparation as day 1. 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, identified date of preparation for proper labeling.
- Food protection during storage, prepartion, display, service, transportation
Tray7of frozen meat in white chest freezer at end of cooking line was not covered. Cover and protect all foods at all times.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Interior of white chest freezer lid at end of cooking line in kitchen is cracked and in disrepair. 2) Bulk sugar container lid on rack in back kitchen area is broken. Repair or replace all damaged non food contact surfaces of equipment and containers. Non-food contact surfaces 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.
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7/30/2013 | Routine | 91 |
Top of chest refrigeration unit behind bar used to cool glasses is cracked. Repair or replace Plexiglas cover so that it provides a smooth, easily cleansable surface.
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.
Slicer in kitchen soiled. Clean thoroughly especially, on food contact surfaces and hard to reach areas. Clean all food contact surfaces as often as needed to maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
Small leak at the 3-Compartment sink in kitchen Repair leak and maintain all plumbing.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Approved to operate under the guidelines of Chapter 10 Food Safety Peoria County Code.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Top of chest refrigeration unit behind bar used to cool glasses is cracked. Repair or replace Plexiglas cover so that it provides a smooth, easily cleansable surface.
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.
- Food contact surfaces of equipment and utensils clean
Slicer in kitchen soiled. Clean thoroughly especially, on food contact surfaces and hard to reach areas. Clean all food contact surfaces as often as needed to maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Plumbing installed and maintained
Small leak at the 3-Compartment sink in kitchen Repair leak and maintain all plumbing.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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6/21/2013 | Final | |
Restaurant representatives - add corrected or new information about New Amsterdam (Icarus Business Inc), 120b Sw Water St, Peoria, IL »