HACCP = hand washing sink use
chlorine bleach sanitizer in bucket = 200ppm
All frozen food is frozen.
- Critical: Sanitizing concentration
The chlorine bleach sanitizer in the bucket at the bar tested less than 50 ppm.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. The sanitizer has been corrected during this inspection.
- Non-food contact surfaces clean
1) The interior surface of the mop sink in the kitchen is soiled. 2) The exterior surface of the microwave is soiled.
Maintain all non-food contact surfaces clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Ice was found in the hand sink at the bar.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling near the back door in the kitchen area is soiled. 2) The vent hood in the kitchen is soiled and is due to be serviced next week.
Maintain all ceilings and attached equipment clean.
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11/9/2015 | Routine | 92 |
HACCP = septic system maintenance (pumped every 6 months
- Non-food contact surfaces clean
The interior surface of the mop sink is soiled. Maintain all non-food contact surfaces clean. Clean this area.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Ice had been dumped in the hand sink at the bar during this inspection. Maintain all hand sinks clean. Dump ice in the bucket provided.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall surfaces behind equipment and hard to reach areas in the kitchen are soiled. 2) The vent covers on the ceiling of both the men's and women's restrooms are soiled. Maintain all walls, ceilings and attached equipment clean. Clean these areas.
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7/23/2015 | Routine | 96 |
HACCP = food protection
cl- bleach sanitizer at bar three-compartment sink = 200ppm
cl- bleach sanitizer in bucket = 100ppm
All frozen food is frozen.
Code violation (740.570) Food Handler Training- All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles. Several employees have their Food Service Sanitation Manager Certification, but those that do not are required to have a 2 hour online Food Handler Training (this includes bartenders, wait staff, etc.) Provide either the Food Service Sanitation Manager Certificate or 2 hour online training for all employees by the next routine inspection. Information has been left during this inspection.
- Original container, properly labeled, consumer advisory
Labels are provided on the majority of the cooled potentially hazardous food items with the date, but not the time cooling began. Label all cooling potentially hazardous food with the date and time of preparation. Provide proper labels on these food items.
- Storage/handling of clean equipment, utensils
The plastic utensils in the basket above the True prep cooler in the kitchen are facing opposite directions. Spoons, knives and forks shall be touched only by their handles. Store the utensils in the same direction.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink at the bar had ice in it during this inspection. Hand sinks shall be clean at all times and used for hand washing only. Maintain all hand sinks clean and use them for hand washing only.
- Floors properly constructed, clean, drained
The floor below the stationary equipment at the cook line in the kitchen is soiled. Keep all floors clean. Clean this area.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The fan cover on the ceiling of the Pepsi cooler is soiled. 2) The vent hood and the vent on the wall of the vent hood are heavily soiled with grease. 3) The ceiling near the vent, by the three door True cooler is soiled. 4) The wall and water pipes behind/below the three-compartment sink in the kitchen are soiled. Maintain all walls, ceilings and attached equipment clean. Clean these areas.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
The mop is being stored in the mop sink between uses. Mops shall be hung up or inverted between uses so they are dried properly.
- No Certified Manager Present
The Food Service Sanitation Manager Certifications are not currently provided at this establishment. Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection. Provide these certifications for the next routine inspection.
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3/18/2015 | Routine | 93 |
HACCP
No violation noted during this evaluation. | 12/8/2014 | Routine | 100 |
HACCP: Discussed proper storage of wet wiping cloths. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used throughout the facility.
No violation noted during this evaluation. | 8/19/2014 | Routine | 100 |
HACCP: Discussed proper storage of toxic items, including personal medications and first aid kit storage. Provided HACCP bulletin.
Frozen foods are frozen.
Adams Septic does the evaluation and routine maintenance of the septic system. The septic alarm was tested and is functioning properly.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Pre-packaged, pre-made, frozen pizzas were found without a label on them.
Discussed proper labeling of pizzas that are sold for retail sale.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Pre-portioned cups of potato salad were found in the walk in cooler labeled 2/12/14.
Corrected
- Foods handled with minimal manual contact
Bare hand contact was observed in the preparation of a sandwich after the foods were toasted.
Discussed providing gloves or utilizing tongs or other secondary barrier to prevent potential contamination of 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.
A cut up cardboard storage box was found in the prep cooler.
Provide a smooth, easily cleanable non absorbent container for the storage of foods/food products in any storage areas unless it is the original container it was obtained.
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.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Food contact surfaces of equipment and utensils clean
Shelving with salads and large shelf above are soiled. The interior of the Frigidaire freezers are soiled. The interior of the pizza oven is soiled. The interior of the microwave is soiled. Area around fryers/griddle is soiled.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
Steps of the flooring are repaired with duct tape. Floors in the walk in cooler under the shelf are soiled.
Clean all floors routinely and maintain clean. Repair floors with appropriate material.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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 maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The exhaust baffle and interior of the hood is heavily soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/10/2014 | Routine | 86 |
HACCP: Proper storage of eggs below ready to eat foods such as fruits and vegetables.
Cl- Sanitizer: 100 ppm
- Food contact surfaces of equipment and utensils clean
1) Interior of soda nozzle gun behind bar had excessive soil build up. 2) Interior lip of ice machine had 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. Corrected soda gun, disassembled and cleaned.
- Critical: Hand washing sinks installed, located, accessible
Hand sink behind bar was obstructed with metal colander / funnel. Keep hand sinks accessible at all times. Do not obstruct with objects and do not use as dump sinks. Hand sinks are for hand washing only. Hand sinks shall be accessible to employees at all times. Corrected, removed obstruction.
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11/20/2013 | Routine | 94 |
HACCP: Proper holding temperatures of potentially hazardous foods. Cl- Sanitizer: 200 ppm
- Single service items properly stored, handled, dispensed
Boxes of single service cups were stored on floor in back office. Store all single service items at least 6 inches off the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Walls, ceilings, and attached equipment, properly constructed, clean
Hole in wall where utility service lines come into corner of kitchen next to hand washing sink. Seal hole to provide an easily cleanable surface.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
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7/29/2013 | Routine | 98 |
1) Non food grade Lowe's plastic buckets are being used for ice transportation and will be used for food storage. Only used containers that are of food grade material and have been deemed safe to come in contact with food.
2) Patch up and seal all holes in kitchen walls once all racks, shelves and other equipment is done being installed. Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
Approved to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Food contact surfaces designed, constructed, maintained, installed, located.
Non food grade Lowe's plastic buckets are being used for ice transportation and will be used for food storage. Only used containers that are of food grade material and have been deemed safe to come in contact with food.
- Critical: Sewage and waste water disposed properly
Alarm for private sewage septic system was not working. Ensure all parts of septic system including alarm are in working order at all times.
Corrected, replaced fuse on alarm.
- Walls, ceilings, and attached equipment, properly constructed, clean
Patch up and seal all holes in kitchen walls once all racks, shelves and other equipment is done being installed.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
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6/10/2013 | Final | |
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