During previous inspection, the following critical violations occured:
1.) Hot water heater in disrepair with no hot water to the establishment.
2.) The left faucet for the mop sink was missing.
3.) The hot water handle on the left faucet for three compartment sink did not work.
Upon recheck, all violations were corrected. The establishment repaired the three compartment sink and mop sink by replacing faucets. The hot water heater was corrected by replacing.
Embargo is lifted for nacho cheese machine. No further rechecks necessary. All recheck fees apply.
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- Critical: Water source safe, hot, and cooled under pressure
During previous inspection, the following critical violations occured:
1.) Hot water heater in disrepair with no hot water to the establishment.
2.) The left faucet for the mop sink was missing.
3.) The hot water handle on the left faucet for three compartment sink did not work.
Upon recheck, all violations were corrected. The establishment repaired the three compartment sink and mop sink by replacing faucets. The hot water heater was corrected by replacing.
Embargo is lifted for nacho cheese machine. No further rechecks necessary. All recheck fees apply.
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12/4/2015 | 1st Recheck | |
Frozen foods frozen.
HACCP: Sanitize solution.
NOTE: Embargo is being placed on nacho cheese dispenser and unit CANNOT be used until a first recheck has occured by this department. A first recheck for all three items will occur on or after 12/04/2015. There are recheck fees associated with all rechecks. If corrected before 12/04/2015 please contact Madison Pitts at the Peoria City/ County Health Department (309) 679-6165.
- Food protection during storage, prepartion, display, service, transportation
Found individual creame containers and individual snack bags exposed to unprotected water lines in cabinent located under handwashing sink.
Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found rust on the ice bin. Rust is not easily cleanable.
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
Found inside of ice machine to have an accumulation of buildup.
Please wash, rinse, and sanitize food contact surfaces on a routine basis to maintain clean.
- Critical: Water source safe, hot, and cooled under pressure
1) Found hot water heater in disrepair. No hot water throughout the establishment. Hot and cold running water is required in all food service establishments. Embargo is being placed on nacho cheese dispenser and unit CANNOT be used until a first recheck has occured by this department.
2) Found cold water faucet on first compartment of the three compartment sink to be in disrepair. Each compartment of the three compartment sink shall be supplied with hot and cold potable running water.
3) Hot water faucet on mop sink is missing. Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water. A first recheck for all three items will occur on or after 12/04/2015. There are recheck fees associated with all rechecks.
- Floors properly constructed, clean, drained
Floor by the ice machine has water on it.The floor by the three compartment sink is made of exposed concrete.
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.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/30/2015 | Routine | 89 |
HACCP: Pest protection discussed
- Food protection during storage, prepartion, display, service, transportation
Found two cases of ice pops stored on the floor. One in the display area and one in the back storage area.
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
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found rust on the ice bin. Rust is not easily cleanable.
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.
- Wiping cloths clean, used properly, stored
Found wiping cloth stored on counter by hand sink not in sanitizer solution.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be cleaned and rinsed frequently in one of the approved sanitizing solutions.
- Non-food contact surfaces clean
Non food contact surface cleaning: Found lime and moss on the top of the ice maker where the maker attaches to the bin, found excess of lime accumulation on the counter by the hand sink, clean the counter under and behind the soda dispensing area, dust the tops of the beverage dispensers, non food contact surfaces shall be clean.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found restroom door propped open.
Toilet room doors shall be kept closed at all times except during cleaning or maintenance.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Found dumpster lid open. Corrected and spoke to employee.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Floors properly constructed, clean, drained
Floor by the ice machine has water on it. The floor under the CO2 tanks in walk in has rust on it. The floor by the three compartment sink is made of exposed concrete.
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.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Replace missing light shield to the light unit in the walk in cooler and above the three compartment sink.
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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7/24/2015 | Routine | 89 |
HACCP: Food protection.
Cl- sanitizer is used in the establishment.
Frozen foods are stored frozen.
- Food protection during storage, prepartion, display, service, transportation
Cream, cookies, and other pre-packaged food items for retail sale were stored beneath hand sink. Remove all food items from beneath hand sink.
Food and containers of food shall not be stored under exposed or unprotected sewer lines, or water lines.
- In-use food dispensing utensils properly stored.
Ice scoop for ice machine stored with food contact surface facing up. Store ice scoop with food contact surface facing down or with scoop in ice with handle extended.
Ice transfer receptacles shall be stored protected from potential contamination.
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on counter. Store wiping cloths in sanitizing solution in between use.
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 sanitizer in between uses.
- Food contact surfaces of equipment and utensils clean
Shelves in 7up cooler are soiled. Interior of cappuccino machine is soiled. Clean all 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
No paper towels in employee restroom. Restroom door propped open. Provide paper towels at all times at every hand washing sink. Keep restroom door closed when not cleaning.
Toilet room doors shall be kept closed at all times except during cleaning or maintenance.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in restroom and fan guards in walk in cooler are soiled. Clean routinely.
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9/18/2014 | Routine | 91 |
HACCP: Food protection. Cl- sanitizer is used in the establishment. Frozen foods were frozen.
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Ice scoop for ice machine was found stored with food contact surface facing up with no covering to protect from potential contamination from dust, etc.
Ice transfer receptacles shall be stored protected from potential contamination.
- Wiping cloths clean, used properly, stored
Observed two wet wiping cloths stored on counter near hand sink.
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.
- Food contact surfaces of equipment and utensils clean
1)Shelves in 7up cooler, Pepsi cooler, and three rolling carts in walk-in cooler are soiled. 2) Cappuccino machine has build-up on the inside that needs cleaned and sanitized. Clean and sanitize all 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
Employee restroom did not have toilet paper, paper towels, or hand soap at time of inspection.
A supply of toilet tissue shall be provided at each toilet at all times.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Observed dumpster lids left open in between use when sanitarian arrived.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in walk-in cooler are soiled. Various ceiling tiles throughout establishment are soiled. Clean and santize all ceilings and attached equipment as often as necessary to maintain clean.
- Critical: Toxic items properly stored
Black Flag Roach Killer stored in cabinet behind cash register intermingled with cleaners for the establishment. Corrected by moving all insecticides and pesticides to a separate location.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents.
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1/22/2014 | Routine | 82 |
HACCP: Discussed routine pest control operations.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Food protection during storage, prepartion, display, service, transportation
1) Pistachios and other boxes of food found stored on the floor. 2) Boxes of foods found stored under water lines at the hand wash sink.
Corrected
- Food contact surfaces of equipment and utensils clean
Shelving in the walk in cooler is soiled. The interior of the ice cream chest freezer is soiled.
Clean and sanitize routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Cabinets under the soda fountains and shelving in the back storage area are dusty. The exterior of the ice machine is soiled.
Clean and sanitize routinely.
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
There is a leak at the faucet of the three compartment sink.
Repair the faucet.
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
The hand wash sink had wiping cloths and other items blocking the sink.
Corrected
- Floors properly constructed, clean, drained
Floors in the walk in cooler and under equipment is soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in the dry storage room are soiled. The walls and fan covers in the walk in cooler are soiled.
Clean routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
Provide reciprocity for City of Chicago certified personnel. Provided form for reciprocity.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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9/26/2013 | Routine | 88 |
HACCP: Discussed proper protection of all foods. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Food protection during storage, prepartion, display, service, transportation
Boxes of foods found stored under water lines at the hand wash sink.
Corrected
- In-use food dispensing utensils properly stored.
The ice scoops for the ice machine are soiled.
Clean all areas and store properly.
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
Wet wiping cloth found on the counter at the cappuccino machine.
Corrected
- Food contact surfaces of equipment and utensils clean
The interior of the cappuccino machine is soiled. The shelving in the walk in cooler is soiled. The seals of the ice cream machine are soiled.
Clean and sanitize routinely.
The food-contact surfaces of all cooking shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The exterior shelving at the hand wash sink is soiled. The exterior of the ice machine is soiled. The shelving at the soda area is soiled. The
Clean and sanitize routinely.
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
There is a leak at the hand wash sink in the restroom and at the three compartment sink.
Repair the leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floors in the dry storage area are soiled. The floors in the walk in cooler are soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in cooler are soiled. The walls by the soda syrup are in disrepair. Vents and ceiling tiles are soiled.
Clean all walls. Repair all walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
There is no certificate for a certified food manager present.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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5/14/2013 | Routine | 90 |
This is a Change of Ownership Final inspection for the establishment. The establishment has been in operation continuously. There is currently no hot dogs or other foods being cooked, however, the new owner has not decided if this will change. This will be determined at the next inspection.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
The establishment is approved to operate. License # 13-1112 provided.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The seal to the door to the walk in cooler is broken.
Repair/replace the seal.
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.
- Thermometers, gauges, test kits provided
There were no test strips present at the establishment at the time of inspection.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
The shelving in the walk in cooler is soiled. The interior of the cappuccino machines are soiled. The interior of the true chest freezer is soiled. The interior of the Haagen-dazs freezer is soiled.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The exterior of the microwave is soiled. The exterior seals and tracks of the coolers are soiled.
Clean and sanitize routinely.
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
Styrofoam cups are being stored under water lines above the ice machine.
Move cups to area that is not under water.
Single-service articles shall not be placed under exposed sewer lines or water lines.
- Floors properly constructed, clean, drained
The floor under the soda syrup is soiled. The floor under the three compartment sink is soiled. Various areas have broken and/or chipped tiles.
Clean all floors routinely. Repair floors as needed.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in cooler are soiled. The walls by the soda syrup are in disrepair. Vents and ceiling tiles are soiled.
Clean all walls. Repair all walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
There is currently no certified person, however, the establishment has not decided if they will be having any cooked foods/hot dogs. Discussed the importance of routine cleaning.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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4/3/2013 | Final | |
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