GC:
Frozen foods frozen
Sanitizer: 0 ppm - corrected (cl-)
HACCP: education on date marking/labeling and date marking handout
Notes: Employee stated manager makes pulled pork at home when asked how the pulled pork is made. Manager states the pulled pork is purchased directly from USF, brought to the establishment, and cooked on-site. Discussed preparing all foods on-site.
- Original container, properly labeled, consumer advisory
1.) The sugar/salt in a large white plastic container with a red lild on the top shelf by the swinging doors was found without a label
- Thermometers provided and conspicuously placed
The pepsi cooler in the basement was found without a thermometer
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
Correct by providing thermometers in all mechanical refrigerators
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following gaskets were found in need of repair... 1.) The gasket on the left door of the true refrigerator across from the grill
- Critical: Sanitizing concentration
The sanitizing bucket used for washing tables was found without a sanitizing concentration. Bar tender provided the type of sanitizer being used - TAB DET (used for washing glasses - not an approved sanitizer).
The food-contact surfaces of all equipment and utensils shall be sanitized in a clean solution containing at least 50 parts per million of available chlorine
Corrected by education and bar tender remaking santizing solution to approved concentration with chlorine tablets.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were found soiled... 1.) the top of the BBQ sauce dispenser (plastic bottle) by the grill and back handsink
- Non-food contact surfaces clean
The following non-food contact surfaces were found soiled... 1.) the door gaskets on the cooler below the prep cooler
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10/22/2015 | Routine | 90 |
HACCP: Personal drink storage.
- Thermometers provided and conspicuously placed
Provide working thermometer to the walk in cooler in the basement. Wall mounted thermometer has water in it and not reading accurate. A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Found two personal drinks stored in reach in cooler above foods. Drinks did have lids and straws. A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces clean
Non food contact surface cleaning: dust fan grate in the walk in cooler, clean the wall in the walk in cooler by the door, clean the gasket to the walk in cooler door, clean condensation off the floor of the beer cooler at the bar, non food contact surfaces shall be clean.
- Floors properly constructed, clean, drained
-The paint has worn off the floor in the basement. The threshold to the doorway at the stairs is coming up and in disrepair. Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material.
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6/5/2015 | Routine | 92 |
HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - chlorine
Frozen foods were frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Sliced tomatoes in prep table cooler at 47 degrees F, sausage in same cooler at 45 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. Keep lids closed on prep cooler when not in use. Worker refrigerated product rapidly to 41 degrees F and closed lids on prep table cooler. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of 2 door True cooler.
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.
- Non-food contact surfaces clean
Heavily soiled gsket on walk in cooler in basement. Clean and sanitize non food contact surfaces.
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11/21/2014 | Routine | 93 |
HACCP - Discussed and provided written information on toxic items. Sanitizer - chlorine
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in 2 door food preparation cooler rusted and peeling.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled with dust & debris.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
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5/27/2014 | Routine | 97 |
HACCP: If batter is used as a dredge for raw meat and not held under refrigeration it must be: 1) sifted to remove all large particles every 4 hours 2) hold no moisture inside and 3) date labeled with a hold life not to exceed 7 days.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Turkey lunch meat and ham lunch meat in container in 2 door reach in were dated from 9-16. This is past the 7 day maximum life of ready to eat potentially hazardous foods held longer than 24 hours.
All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1. The maximum hold time is 7 days. *Meat thrown out*
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Foil covering equipment and surfacing next to grill.
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. Foil is non of these - remove or change on at least a daily basis.
- Food contact surfaces of equipment and utensils clean
Pizza oven had chunks of cooked on food debris on racks inside.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
* Clean as soon as cooled that evening or immediately the following day*
- Non-food contact surfaces clean
1)|Tracks on the sliding door cooler in the basement collecting debris. 2) Front ledges on the beer coolers where the door meets had some debris and dust. 3) Grate over the blower in the walk in dusty. 4) Small gray fan on shelf in kitchen heavily dusty. 5) Lower edge of the brace on the other side of the fryer (it forms a trough) is soiled. 6) Sides of fryer have grease build up 7) Sides of the flat grill and the knobs are soiled. 8) Front sliding doors on the stainless cabinet are soiled where hands contact.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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9/26/2013 | Routine | 91 |
HACCP: Doors leading to the exterior may NOT be kept open.
- Potentially hazardous foods properly thawed
Wings thawing in container in third bay of 3 bay were in standing water only.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
* Water turned on over wings*
- Foods handled with minimal manual contact
Small plastic portion cup inside sugar container.
Suitable dispensing utensils shall be used by employees to avoid unnecessary manual contact with food. Use a scoop with a handle and store properly.
* cup removed*
- Food contact surfaces of equipment and utensils clean
1) |Top interior of microwave heavily soiled.
2) Interior of Market Forge oven soiled.
3) Bottom interior of Pepsi cooler in basement soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free accumulated soil.
- Non-food contact surfaces clean
1) •Front sliding door on prep table soiled. 2) Edges and tops of doors on prep cooler soiled. 3) Rear of handles on reach ins soiled.
4) Blower covers on fans in walk in dusty.5) Surfaces of vents (not baffles) on exhaust hood soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Paper\ towels stored on shelf in basement below toilet bowl cleaner.
Single-service articles shall be stored, handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
*cleaner moved*
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4/8/2013 | Routine | 92 |
HACCP: Do not store raw foods over fresh or ready to eat times - regardless of packaging.
Note: Facility aksed to be moved to the high risk category for chili and soups.
- Original container, properly labeled, consumer advisory
Labeling on cheese containers and on deli meat containers was not consistent with the product opening.
Label foods with correct dates specific to the item.
- Food contact surfaces of equipment and utensils clean
Interior racks in Market Force oven soiled with hanging, burned on food.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Tracks on produce cooler have some food debris.
2) Door jam and gaskets on the cooler in basement have some mold on surface.
3) Cart holding the oven is soiled in the sliding brackets.
4) Stock pot and weigh scale on upper shelf near fryers were soiled on exteriors.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Plumbing installed and maintained
Handsink closest to the 3 bay is leaking around fixtures.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair to eliminate leak.
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11/13/2012 | Routine | 95 |
HACCP: Date marking includes all foods that can be readily eaten - such as fully cooked hot dogs etc. that would normally be cooked but can be eaten cold.
- Food protection during storage, prepartion, display, service, transportation
Free standing bottle of Aloe Vera with lidocaine stored in prep cooler next to foods.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
*Aloe vera for first aid was moved and stored in a container to completely separate it from foods.
- Food contact surfaces designed, constructed, maintained, installed, located.
Strainer in basket had damaged loose mesh.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
*strainer thrown out*
- Plumbing installed and maintained
1) Leak at faucet fixture at handsink by 3 bay in kitchen.
2) Leak at waste drain under middle bay of 3 bay in kitchen.
Eliminate leaks at plumbing.
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8/14/2012 | Routine | 95 |
This facility has been granted final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
Please be advised facility must comply with the Illinois State Plumbing Code and any other applicable Village Codes as required.
All violations noted on the inspections must be corrected by the first operational inspection - on or about 30 days from the final date.
Facility uses both chlorine and quats for sanitizing.
A partial license fee was paid. Upon receipt of remaining fee the license will be issued.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Several seals to cooling units are damaged and held together with tape.
- Food contact surfaces of equipment and utensils clean
!) Interior of pizza prep cooler soiled toward rear inside.
2) Interior pans of cooling drawers under grill soiled.
Clean and sanitize.
- Non-food contact surfaces clean
Clean Inside right side of cabinet holding pizza oven soiled.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Hoses draining ice bins were down inside drains.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) Provide garbage can that remains at handsink in dish area.
2) Restroom doors need to self close completely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Repair wall damage behind grease trap.
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6/14/2012 | Final | |
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