HACCP: Discussed and provided information on: Cooling and Hand washing in Spanish.
Frozen foods frozen.
Staff have received Food Handler Training. New staff have 30 days to complete certification.
- Food contact surfaces of equipment and utensils clean
Interior of microwave was found to be heavily soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Critical: Outer openings protected from insects, rodent proof
Kitchen door window was found to be open without any barrier to protect from outside. -Corrected by closing.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
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11/17/2015 | Routine | 94 |
HACCP: Discussed and provided information on Food Handler Training.
Frozen foods frozen.
Staff have received food handler training. New staff have 30 days to complete training. Information provided.
- Original container, properly labeled, consumer advisory
1) Food coloring was found in ice mountain bottle unlabeled.
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.
2) Bread and Bread crumbs were found pre-packaged and unlabeled.
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: Hands washed, good hygienic practices (observed).
Observed employees rinsing hands instead of washing and turning water off with bare handles when hand washing was conducted. -Corrected by education.
Food service employees shall clean their hands and exposed portions of their arms for at least 20 seconds, using a cleaning compound.
Food service employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a hand-washing sink or the handle of a restroom door.
- Non-food contact surfaces clean
Handles on Randell cooler were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Single service articles not re-used
Ice mountain container being used to store food coloring.
Re-use of single-service articles is prohibited.
- Lighting provided as required. Fixtures shielded
Light shields missing from bakery cases, lights were not found operating in 3 door grocery case.
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.
Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas.
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6/24/2015 | Routine | 90 |
Discussed and provided information on Date Marking and Hand Washing.
Hot foods hot, cold foods cold, frozen foods frozen.
Cl- used as santiizer.
Note: Owner expressed interest in opening an additioal location north or PCCHD on Sherian. Please fill out a plan review packet which may be picked up at Peoria City/County Health Department.
- Original container, properly labeled, consumer advisory
Multiple items were found to be unlabeled.
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: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
The following items are not covered: 1.tamales in tamales freezers, 2. pans of pastries on retail sales floor.
Provide protective covering for foods.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Handles to utensils were found in contact with product in powdered sugar container and flour containers.
Utensils shall be stored on a clean surface or in the product with the utensil's handle extended out of the product.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal drink found stored in cooler display case. -Corrected by moving.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Critical: Sanitizing concentration
Sanitizer solution in 3 compartment sink was found to be less than 10ppm. -Corrected by re-mixing to 50ppm.
Maintain chlorine sanitizer between 50ppm and 200ppm.
- Non-food contact surfaces clean
Underside of handles though out kitchen were found to be soiled. Interior floor of proofer was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Critical: Hand washing sinks installed, located, accessible
Front kitchen hand sink blocked by rolling cart of flour, back kitchen hand sink was blocked by 5 gal bucket lid in sink. -Corrected by moving.
-Keep all hand sinks unblocked and easily accessible.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Soap missing from front kitchen handsink and back room hand sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Lighting provided as required. Fixtures shielded
Lights over 3 compartment sink were not functional and unshielded. Repair.
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2/10/2015 | Routine | 75 |
HACCP All raw meats and egg products shall be stored below all ready-to-eat foods. Date-marking was also reviewed.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
The following items are not covered: 1.tamales in tamales freezers, 2. pans of pastries on retail sales floor.
Provide protective covering for foods.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal drink bottles found in numerous locations throughout the establishment.
Store personal drink shall be stored in a designated employee dining area. Corrected by education.
Employees shall consume food only in designated dining areas.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cardboard used on storage rack in freezer.
Storage racks shall constructed of non-absorbent, smooth and easily cleanable surfaces.
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.
- Wiping cloths clean, used properly, stored
Wet cloths found in numerous locations throughout the establishment.
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.
- Food contact surfaces of equipment and utensils clean
Interior surfaces of microwaves are excessively soiled.
Wash, rinse, and sanitize interior surfaces of microwave.
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
The following non-food contact surfaces are soiled: 1. icing dry storage racks, 2. racks above cake prep table.
Thoroughly wash and clean all non-food contact surfaces.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hand soap provided at back hand sink.
Provide hand soap at every hand sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Critical: Toxic items properly stored
Windex found on counter top next to single-service trays and tamales.
Store all toxic items in designated chemical storage area. Corrected
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11/3/2014 | Routine | 77 |
See attachment for original form and signatures.
Tamales 138F
Cl 100 ppm
Continue proper hand washing.
Approved to operate.
No violation noted during this evaluation. | 9/6/2014 | Unknown | |
See attachments for original forms and signatures.
HACCP Reviewed food storage HACCP bulletin.
Chlorine sanitizing three compartment sink concentration: 200 ppm
Frozen foods are frozen
Hot foods are hot.
- In-use food dispensing utensils properly stored.
Handles of flour and sugar scoops found buried in the food. Tongs used for dispensing tamales stored on counter top.
Store scoops of food items with handle extended up and out of food to protect against possible contaminations.
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 of equipment and utensils clean
Multiple baking racks soiled with food debris,
Thoroughly wash, rinse and sanitize baking racks.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Waste basket not provided at hand sink behind serving counter.
Provide waste basket.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Critical: Toxic items properly stored
Bottle of Windex stored on the dry storage rack next to food items.
Store Windex in designated chemical storage area
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6/5/2014 | Routine | 90 |
HACCP: Discussed date-marking. Chlorine sanitizing bucket concentration: 200 ppm.
- Original container, properly labeled, consumer advisory
Labels of various substances are not labeled in English.
Clearly label substances in English.
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
- In-use food dispensing utensils properly stored.
Tongs used for dispensing tamales stored on counter top.
Store tongs on a clean surface or in food with handle extended up out of food.
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.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
•Personal beverages store in display cooler next to baked goods.
Store personal food and drink in designated employee dining area
- Wiping cloths clean, used properly, stored
Wet wiping clothes found on various counter tops throughout establishment.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
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2/24/2014 | Routine | 92 |
HACCP DISCUSSION: ALWAYS STORE BAKED FOOD MADE WITH COOKED FOOD (RICE PUDDING, PUMPKIN), DAIRIES, AND OTHER POTENTIALLY HAZARDOUS FOOD IN THE COOLER.
- Original container, properly labeled, consumer advisory
Bulk food containers in bakery area not labeled with food contents.
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.
- Wiping cloths clean, used properly, stored
Wet towels found on table and counter top.
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
Interior of microwave soiled with accumulation of food splatter.
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
Soil accumulation on ledges and edges of food storage in the bakery area.
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.
- Storage/handling of clean equipment, utensils
Soiled storage drawers of clean utensils
Cleaned and sanitized equipment and utensils shall be stored in a dry and clean storage
Clean utensils stored improperly in a table drawer. Store with handles facing thesame direction for proper and hygienic dispensing
- Critical: Toxic items properly stored
Container of chemical sanitizer stored on a table with containers of food and single service items.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
Chemical container removed.
Employee's medication found on the top of display cooler.
No personal medications shall be stored in food storage, preparation or service areas. Removed.
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10/29/2013 | Routine | 89 |
HACCP DISCUSSION : PEST CONTROL
- Original container, properly labeled, consumer advisory
Containers of cooked refrigerated food not dated.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cold foods in the prep cooler in the kitchen area at temperature of 45 degree F. Ensure temperature of cold food at 41 degree F or below. The Unit dial was adjusted and temperature of ambient air turned down.
- Critical: Foods properly cooled
Several containers of ready to eat food in the refrigerators not labeled with date of preparation.
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 by education and labeling the foods.
- Food protection during storage, prepartion, display, service, transportation
Containers of food stored on lower racks of refrigerator not covered.
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
Soiled interior of microwave.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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5/30/2013 | Routine | 90 |
HACCP DISCUSSION: HOT HOLDING
- Original container, properly labeled, consumer advisory
Container of cooked pork in a refrigerator not labeled.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Foods properly cooled
Container of mixed pepper, oil, and tomatoes not labeled with date prepared.
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 by education.
- Critical: Potential for cross-contamination
storage practices
- Critical: Hands washed, good hygienic practices (observed).
Employee's food stored to inter mingle with food for sale. Store employees food on a disignated shelf for employee only. Employees food moved.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed employee's drink in an uncovered foam cup.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee~s hands
- Thermometers, gauges, test kits provided
No chlorine test kit can be provided.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Critical: Sanitizing concentration
No sanitizer detected in bucket of water wuth towels. Ensure sanitizer to sanitize surfaces. Corrected by preparing chlorine sanitizer.
- Single service items properly stored, handled, dispensed
Single service plate used for serving tamales was stored with food contact surface facing up.
Single-service articles shall be 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towel at all the hand sinks in the establishment.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each hand sink.
No self closing door provided for employees bathroom.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- No Certified Manager Present
No certified food safety manager. Owner stated his wife and employee took and passed the class on December 17, 2013.
All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
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1/16/2013 | Routine | 77 |
Restaurant representatives - add corrected or new information about Panaderia Ortiz Bakery, 1404 Ne Monroe Street, Peoria, IL »