HACCP = boil order guidelines
All frozen food is frozen.
Quat sanitizer is used at this establishment
- Original container, properly labeled, consumer advisory
The Caesar wraps, Caesar salads, grilled chicken salad, macaroni salad, brownies and coleslaw are not completely labeled. They are only labeled with the name of the product.
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
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9/30/2015 | Routine | 99 |
HACCP = retail labeling
It was discussed with Gloria during this inspection, that the hot food items will no longer be served from this location within the near future. These items do not sell as well as other food items. Therefore the steam table will be taken from this location.
All frozen food is frozen.
quat sanitizer is used at this location.
- Original container, properly labeled, consumer advisory
The retail food items in the display cooler such as the salads, wraps, macaroni salad and coleslaw are not completely labeled. They only have the name of the food item. 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
- Storage/handling of clean equipment, utensils
The plastic knives are being stored incorrectly in the plastic container above the True cooler and in the cup on the counter top. Store all utensils in the same direction and with the handles up and/or available for first grasp. The knives are now being stored correctly.
- Floors properly constructed, clean, drained
The floor surface to the right of the True cooler is soiled with food debris. Maintain all floor surfaces clean. This area has been cleaned.
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5/14/2015 | Routine | 97 |
Frozen foods frozen, hot foods hot.
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OSF Marketplace states that they get their pre-packaged foods (brownies, rice kirspie treats, salads) from OSF Cafeteria Alternatives at the downtown location, and states that they have always been the same way and never have had them labeled. Wil confer with OSF Cafeteria Alternatives.
Discussed having a written policy for use of time as a control in regards to foods like bacon, sliced tomatoes, nacho cheese - currently being used for 2-3 hours during lunch only but do not have a written policy on such.
OSF Marketplace is combination gift shop/restaurant. Discussed classification of restaurant as 51% of sales from food, will look into sales totals.
All food handlers in a restaurant, who do not currently have their food service sanitation manager certification, are required to take a 2 hour ANSI Certified Food Handler training course online or by attending a class prior to January 1, 2015. The course information, frequently asked questions and all online training course websites available can be found on our website at www.pcchd.org on the right side of the screen, under "Recently Updated Pages", click on "Food Protection Prevention". This will have all the information you need. Once the certifications are received for all employees, either post them at your establishment or keep them in a binder so they are ready for any inspections starting in 2015. Non-Restaurants will have until January 1, 2016 to have employees certified.
Questions? Call Elizabeth Imtairah at 309-679-6161.
- Original container, properly labeled, consumer advisory
Food pre-packaged for retail sale was labeled with name of item only. i.e. "Chicken Ceaser Salad"
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
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10/24/2014 | Routine | 99 |
HACCP: Discussed storage of personal phones and other items. Provided Hand washing haccp sheet.
Sanitizer used is Quats.
- Critical: Hands washed, good hygienic practices (observed).
Observed and employee apply gloves with out washing her hands.
Corrected by education. Recommend keeping gloves at the hand sink and only at the hand sink. This encourages works to wash their hands before applying the gloves.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
- Floors properly constructed, clean, drained
The floor under the prep table has clear plastic lids, a plastic spoon and other debris on it.
Corrected by an employee sweeping under the prep table.
Clean and maintain clean floors. If needed pull equipment out from the wall in order to clean better behind/under them.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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4/16/2014 | Routine | 94 |
HACCP Discussed proper intervals for hand washing during breaks in operation.
Quat sanitizing three compartment sink solution concentration: 200 ppm
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Handle of prep table cooler is in disrepair.
Repair and/or replace handle.
Kitchen and non-food contact surfaces and equipment shall be in good repair as to be easily maintained in a clean and sanitary condition.
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9/16/2013 | Routine | 99 |
HACCP: Datemarking of prepackaged food was discussed. Quat sanitizer used: 200 ppm
- Original container, properly labeled, consumer advisory
Prepackaged foods are not properly labeled.
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
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3/26/2013 | Routine | 99 |
HACCP: Discussed hot holding
- Original container, properly labeled, consumer advisory
Prepackaged food items such as muffins not properly labeled.
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: Hot food at proper temperatures
Fish in steam table was 125 F. Maintain hot held foods at 135 degrees F and above. Note: Discussed methods of maintaining fish hot in steam table.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Open container of yogurt was in kitchen. Confine eating to approved area. Note: Discussed with manager.
- Plumbing installed and maintained
There is a leak beneath the 3 compartment sink. No hot or cold water could be turned on at mop sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Eliminate leak. Provide hot and cold water at mop sink if unavailable.
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7/6/2012 | Routine | 88 |
HACCP: Discussed proper labeling when cooling soups and storage of toxic items. Provided date marking and cooling TIB.
NOTE: Risk change from medium to high do to cooling and reheating soups.
Frozen foods were frozen.
Quat used as santizer-200 ppm
- Original container, properly labeled, consumer advisory
Observed cooled soup in prep cooler not labeled with time and date of preperation.
Label all cooling potentially hazardous food with the date and time of preparation.
Recommended a cooling log for products and ice paddles or 50/50 ice to water ice baths.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Observed packages of hot dogs not labeled with 7 day discard date from when original packaging is opened.
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.
Label all potentially hazarous items held for over 24 hours with a 7 day discard date. Corrected by education.
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3/7/2012 | Routine | 94 |
HACCP: Discussed washing hands before putting on a pair of single use gloves and readjusting the amount of sanitizer used for sanitizer bucket.
Also discussed minor tearing of the right side door gasket for the prep cooler and date labeling any potentially hazardous food kept over 24 hours with a 7 day discard date.
Frozen foods were frozen.
Quat used as sanitizer
- Thermometers provided and conspicuously placed
Observed metal stemmed thermometer not correctly calibrated.
A metal stem-type numerically scaled indicating thermometers accurate to +/- 2 degrees F. shall be provided to assure attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods.
Re calibrate thermometer or replace with one that provides correct readings routinely.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloth stored on counter top, not inside sanitizer bucket.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces of equipment shall be clean and rinsed frequently in one of the approved sanitizing solutions.
Store wet wiping clothes in sanitizer solution between uses to prevent bacteria growth. Employee moved cloth inside santizer bucket, violation corrected during inspection.
- Single service items properly stored, handled, dispensed
Observed single use cups stored on floor in dry storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
Store any single use items at least 6 inches above floor.
- Critical: Toxic items labeled and used properly
Observed concentration of sanitizer in bucket exceeding maximum levels.(400 ppm)
Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
Maintain quat sanitizer at 50-200 ppm. Concentration was remade by employee and observed at 200 ppm, violation corrected.
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12/8/2011 | Routine | 92 |
Approved to operate under the guidelines set forth in Chapter 10, Food and Food Handlers, of the Peoria County Code.
Facility will be a medium risk due to no cooling and reheating of foods. This will be re-evaluated should the facility change these procedures.
- Original container, properly labeled, consumer advisory
Please make sure that pre-packaged foods are correctly labeled.
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: Facilities to maintain proper temperatures
Facility will be receiving foods from OSF hospital on a daily basis. There is only a microwave for reheating at this facility should the hot foods fall below 135 degrees during transport. Please have written procedures for employees to follow should foods arrive at the improper temperature.
- Food protection during storage, prepartion, display, service, transportation
No lids provided for steam table.
Provide lids to protect food from contamination and to maintain hot holding temperatures.
- Critical: Toxic items properly stored
Empty spray bottles not yet labeled.
Label with contents when filled.
Clorox clean-up found in facility.
This chemical is too strong to use on food contact surfaces.
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8/1/2011 | Final | |
Restaurant representatives - add corrected or new information about Osf Marketplace Center For Health, 8800 N State Route 91, Peoria, IL »