A complaint was received on 1/6/16, which stated "A larva worm was found in the sesame chicken." Request for service #16-0007
On this date, 1/12/16, a routine inspection was conducted and this complaint was discussed with the owner. No larva worms were found to be present during this inspection. The washing of the fresh produce was discussed and making sure no foreign objects are in the food products received.
Case closed. No further action required.
No violation noted during this evaluation. | 1/12/2016 | Complaint Investigation | |
HACCP - Discussed and provided written information on proper cooling.
Sanitizer - chlorine
Frozen foods were frozen.
Note - This routine inspection was prompted by RFS # 15--0517. This complaint was unfounded.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Precooked chicken and won tons in bus tub on counter at 59 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. Worker discarded product. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of prep table 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.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloths on counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet wiping cloths in sanitizer solution when not in use.
- Food contact surfaces of equipment and utensils clean
Soiled lids on bulk food containers (sugar, flour). Clean and sanitize food contact surfaces.
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12/2/2015 | Routine | 91 |
Note - There will be a recheck fee assessed for all rechecks.
HACCP - Discussed and provided written information on temperature control of potentially hazardous foods.
Sanitizer - chlorine
Frozen foods were frozen.
- Original container, properly labeled, consumer advisory
Food items in walk in cooler, properly cooling, not labeled. Frozen food items in walk in freezer not properly labeled.
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. Label food items with product name, date and time of preparation.
- Critical: Facilities to maintain proper temperatures
Food peparation cooler not holding proper temperature (ambient temperature of 53 degrees F). Worker contacted serviceman for repair. Potentially hazardous foods are temporarily stored in walk in cooler. Please contact PCCHD when mechanical refrigeration unit has been repaired. Recheck on or after 7/24/15
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet wiping cloths in sanitizing solution.
- Non-food contact surfaces clean
Soiled gaskets on door of walk in freezer. Clean and sanitize non food contact surfaces.
- Critical: Outer openings protected from insects, rodent proof
Large gap at back door.
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. Repair door to remove gap. Recheck on or after 07/24/15.
- Floors properly constructed, clean, drained
Flooring soiled in various places: corners, under equipment. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood heavily soiled with debris. Provide a routine cleaning.
|
7/10/2015 | Routine | 87 |
HACCP - Discussed and provided written information on temperature control of potentially hazardous foods.
Sanitizer - chlorine
This inspection was initiated by RFS# 15-0048. Issue was discussed with owner of establishment.
- Potentially hazardous foods properly thawed
Raw beef sitting on drain board of 3 bay sink to thaw.
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. Worker placed beef in walk in cooler to properly thaw. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of food preparation 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 gaskets.
- Wiping cloths clean, used properly, stored
Lids of bulk food containers soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gasket on door of walk in cooler. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Area above walk in freezer open and exposing ceiling, pipes, mechanical equipment.
Exposed studs, joists, and rafters in rooms other than in the walk-in refrigerating units, food-preparation areas, equipment and utensil-washing areas, in toilet rooms and vestibules shall be finished to provide an easily cleanable surface. Provide screening or cover for exposed area.
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2/12/2015 | Routine | 94 |
HACCP: Hand washing
Cl- sanitizer is used in buckets and three compartment sink
Frozen foods were stored frozen
Note: This is a 30 day inspection following a Change of Ownership. The establishment has removed the fountain soda machine and is now only selling cans and bottles of soda. Establishment shows great improvement in organization of counters, food storage, labeling of spices, and general cleanliness. Establishment is open Mondays from 4:00 pm - 9:30 pm and Tuesdays through Sundays from 11:00 am - 9:30 pm.
- Critical: Potential for cross-contamination
storage practices
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Employee personal bottled water was found stored in the top of the prep cooler in a container of baby corn. Corrected: drink removed from container of corn. Corn discarded. Employee beverages and personal items should never be stored in the prep cooler or in any way that could provide the potential for contamination of food or food contact surfaces. A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling vents in the walk in cooler were soiled. Clean routinely.
|
12/5/2014 | Routine | 90 |
Final approval given to operate under Chapter 10, Food Safety, of the Peoria County Code. This is a change of ownership. No menu/equipment changes. Soda machine has been removed and only cans of sodas will be provided.
No violation noted during this evaluation. | 10/15/2014 | Final | |
HACCP: Temperatures of Potentially Hazardous Foods.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
Note: Establishment will close for a month from the middle of June to the middle of July.
- Critical: Hot food at proper temperatures
1) A large black tub of eggrolls in the walk-in cooler was not date marked. Egg rolls were at 41 degrees F. Corrected by date marking. 2) Pieces of cooked chicken in the walk-in cooler were not date marked. Corrected by date marking. 3) Cooked white rice stored in a black bin next to the stove was at 55 degrees F. Product was cooked more than four hours ago. Product discarded. 4) Cooked eggs in a pan sitting next to the oven was at 67 degrees F. Product was cooked more than four hours ago. Product discarded. 5) Large black tub of cooked brown rice was stored next to the oven at 130 degrees F. Product was cooked less than an hour ago. Product moved to walk-in cooler and labeled with time of cooling.
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.
- Potentially hazardous foods properly thawed
Large black tub of frozen crab rangoon observed thawing at room temperature on a shelf in the back storage area. Corrected: crab rangoon moved to walk-in cooler to thaw. 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.
- Food protection during storage, prepartion, display, service, transportation
1) Two large bags of rice stored in back storage area opened with no covering. 2) Excessive frost covering food products and floor in walk-in freezer. 3) Sprouts in walk-in cooler stored opened. 4) Cabbage, brocolli and other foods stored with no lid or covering in the prep cooler. 5) Spices next to woks stored in between customers with no lid or covering. Correct by providing a lid or covering for all food items to prevent contamination. 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)
Two personal bottles of water were being stored in a bin of chesnuts and a bin of baby corn on the prep table. Corrected: Bottles of water, chesnuts, and baby corn discarded. Personal beverages should NOT be stored in a way that could cause contamination of food for sale.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Floors properly constructed, clean, drained
Floors in walk in cooler, walk in freezer, and beneath equipment in kitchen are soiled. Clean routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Vents in the kitchen, bathroom, lobby, and walk-in cooler are soiled. 2) Walls next to oven, behind 3 compartment sink, and behind to go storage area are soiled. Clean as often as necessary to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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6/11/2014 | Routine | 84 |
HACCP: Date marking of potentially hazardous foods.
Cl- sanitizer is used in the establishment.
Frozen foods were frozen.
- Original container, properly labeled, consumer advisory
1. Bulk container of salt was not labeled with contents. Corrected by labeling. 2. Large pan of fried rice in walk-in cooler was cooling without a time of preparation. Rice was at 106 degrees. Owner stated the rice was made this afternoon and labeled.
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.
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
1. Plastic bin of white rice was being stored on counter next to grill at 70 degrees F. Correct by discarding rice and keeping all potentially hazardous food items at 41 degrees F or lower or at 135 degrees F or higher at all times when not being cooked for immediate service. 2. Fried pork and fried chicken pieces stored in the walk-in cooler did not have labels stating the day or date on which they were prepared. Correct by labeling all cooked foods with the day or date of preparation to ensure they are consumed or discarded within 7 days.
- Food contact surfaces of equipment and utensils clean
Soda nozzles at soda fountain in lobby are soiled. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Single service items properly stored, handled, dispensed
1. Single service utensils stored in bin on counter are facing every which way. Correct by storing single-service utensils all facing the same way, with handle facing customer to ensure the food contact surface does not become contaminated. 2. White to-go containers stored next to grill with food contact surface facing up. Corrected by inverting containers.
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. Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
- Single service articles not re-used
Multiple single-service disposable containers are being re-used to store shrimp and vegetables in the walk-in cooler and prep cooler. Correct by storing food items in food grade plastic containers designed for multiple uses.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
Floor in walk-in freezer was covered with chunks of ice. Ensure regular defrosting and clean-up of freezer to provide a smooth, easily cleanable and nonabsorbent surface.
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 clean.
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1/15/2014 | Routine | 88 |
HACCP: Discussed proper evaluation of dented cans and to ensure that the cans are returned for credit or discarded. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
1) Pre-packaged cookies for retail sale not labeled. 2) Cooling par cooked foods in the walk in cooler not labeled with time of cooling.
Label all items for retail sale properly. Label all cooling items with the time the items are cooling.
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
Garlic in oil mixture found on tray to be at 71F. Cooked eggs found to be at 74F on spice tray.
Corrected
- Food protection during storage, prepartion, display, service, transportation
1) Closed cans of personal drinks found stored in the prep cooler in a bin of baby corn. 2) Box of beef found stored on the floor by the back door.
1) Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
Boxes were being utilized for the storage and 'drainage' of oil of par-cooked chicken.
Discussed utilizing another method for trapping and collecting excess grease, potentially a plastic tub that is lined with paper towels that are discarded after each use. Ensure that the plastic tubs are used and cleaned and sanitized after each use and that the paper towels are discarded.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dish washing methods.
- Critical: Sanitizing concentration
The sanitizing bucket in the kitchen did not have any detectable sanitizer present.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) stove top, 2) shelving of the walk in cooler, 3) interior of the prep cooler, 4) seals of the prep cooler.
Clean and sanitize all food contact surfaces 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
The following non food contact surfaces are soiled: 1) exterior portions and front of the stove, 2) handles of the prep cooler and walk in cooler, 3) red condiment holders, 4) shelving under prep table, 5) shelving under soda fountain.
Clean and sanitize all non food contact surfaces 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.
- Floors properly constructed, clean, drained
The floor under the syrup storage area in the kitchen is soiled. The floor under the tables and other equipment in the kitchen is soiled. The floors in the walk in freezer and walk in cooler are soiled. The floor under the spice storage table are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls by the three compartment sink and hand wash sink are soiled. The baffles and the hood of the exhaust system are heavily soiled. There are various damaged ceiling tiles in the establishment.
Clean all walls and attached equipment routinely. Replace all damaged or missing ceiling tiles.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall maintained in good repair.
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12/3/2013 | Routine | 81 |
HACCP: Discussed proper storage of all personal items and their storage. Ensure that they are stored on the lowest shelf of any cooler, away from potentially contaminating any consumer foods.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- In-use food dispensing utensils properly stored.
Scoops were found stored with handles touching the various bulk items in the containers.
Corrected
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
1) Personal drinks were found stored in the top portion of the prep cooler in a bin of miniature corn. 2) Purse was found stored on food storage bags.
1) Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Racks in the walk in cooler and freezer are rusted. 2) The lids to several food containers in the walk in cooler are broken/cracked. 3) There is excess ice in the walk in freezer.
1) Repair, resurface or replace the racks. 2) Replace the broken lids. 3) Defrost the freezer and clean/sanitize routinely.
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.
- Critical: Sanitizing concentration
There was no sanitizer found in the sanitizing buckets.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) stove top, 2) shelving in walk in cooler, 3) interior of lower portion of prep cooler, 4) exterior of flour/sugar bins, 5) underside of soda fountain nozzles.
Clean and sanitize all food contact surfaces 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
The following non food contact surfaces are soiled: 1) underside of soda fountain, 2) sides of the stove, 3) side dish cart.
Clean and sanitize all non food contact surfaces 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.
- Floors properly constructed, clean, drained
The floors under the syrup storage areas are soiled. The floors under equipment in the kitchen are soiled. The floors in the walk in freezer and walk in cooler are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls by the three compartment sink and hand wash sink are soiled. The baffles of the exhaust system are soiled. There is a large amount of dust above the entrance to the door. There are various damaged ceiling tiles in the establishment.
Clean all walls and attached equipment routinely. Replace all damaged or missing ceiling tiles.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall maintained in good repair.
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7/25/2013 | Routine | 83 |
HACCP: Discussed proper labeling of all toxic items. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Small working containers of spices, flavorings, cooking items are not labeled in small bins at the stove.
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.
- Foods handled with minimal manual contact
Bowl being utilized as a scoop in the rice.
Corrected
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal drinks were found stored in a bin of bean sprouts.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Racks in the walk in cooler and freezer are rusted. 2) The lids to several food containers in the walk in cooler are broken/cracked.
1) Repair, resurface or replace the racks. 2) Replace the broken lids.
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.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) under soda fountain, 2) exterior front of stove, 3) dry storage shelving, 4) under the prep table, 5) moveable cart.
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
Single service articles stored with food contact surfaces exposed.
Corrected
- Walls, ceilings, and attached equipment, properly constructed, clean
The baffles above the stove are soiled. The walls under the three compartment sink and around stove are soiled.
Clean all walls routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/20/2013 | Routine | 87 |
HACCP: Discussed routine cleaning and proper dispensing of trash, do not leave it in the shared aisleway with the other establishments, ensure also that trash inside is dumped regularly.
Note: Do not forget to push the 'compact' button at the dumpster area as this allows for additional garbage to be dumped and assists with minimizing excess garbage overflow.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
- Critical: Wholesome, sound condition
There were three dented cans of bamboo shoots and one dented can of ketchup found on the dry goods storage shelf.
Corrected
- Original container, properly labeled, consumer advisory
1) There was rice that was cooling in the walk in cooler. This rice was date marked with today's date, however, the rice was still at 80F. 2) Small spice containers found not labeled.
1) Write the time that foods were beginning to cool to ensure that the cooling process is done properly. 2) Label all food items.
Label all cooling potentially hazardous food with the date and time of preparation.
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.
- Food protection during storage, prepartion, display, service, transportation
There were containers of food not covered in the walk in cooler. There were spices at the stove not covered or protected.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Foods handled with minimal manual contact
Fried and cooled foods were handled with bare hand contact during the inspection, also the bag that the foods were placed in was opened by placing the hand into the bag and opening it potentially causing contamination. The employee had washed their hands prior, however, bare hand contact is not allowed.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Racks in the walk in cooler and freezer are rusted. 2) The lids to several food containers in the walk in cooler are broken/cracked.
1) Repair, resurface or replace the racks. 2) Replace the broken lids.
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.
- Wiping cloths clean, used properly, stored
There were several wet wiping cloths found on the counters and prep cooler in the kitchen.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior shelving of walk in cooler, 2) spice bin storage containers, 3) stove top.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
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) dry storage shelving, 2) cup storage above the kitchen door, 3) exterior handles of drawers.
Clean and sanitize routinely and maintain clean.
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 articles not re-used
1) To go bags are being used to store fried tofu in the walk in freezer. 2) There were several 'to go containers' being used in meat bins in the walk in cooler.
1) Do not use grocery bags for food storage/contact. 2) Do not utilize these containers.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
The floor in the walk in freezer and cooler are soiled. The floor in the dining area is soiled. The floor is soiled under equipment in the kitchen.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) There are missing ceiling tiles in the dry storage room. 2)The wall above the prep cooler and 3 compartment sink are soiled. 3) The baffles in the vent above the stove are soiled.
Clean all walls routinely. Maintain walls and attached equipment in good repair.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable and maintained in good repair.
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10/11/2012 | Routine | 80 |
HACCP: Discussed proper storage of toxic items. Ensure all pesticides are stored away from cleaning supplies. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Original container, properly labeled, consumer advisory
Cooling rice was found at 60F in the walk in cooler. The rice had not been labeled with the time of cooling. According to the manager, the rice was placed in the cooler at 1:30pm.
Discussed proper labeling of foods that are cooled.
Label all cooling potentially hazardous food with the date and time of preparation.
- In-use food dispensing utensils properly stored.
The scoops in the flour and sugar bins were found with the handles touching the foods.
Corrected
- Critical: Sanitizing concentration
The sanitizer buckets did not have any detectable sanitizer present in them.
Corrected
- Wiping cloths clean, used properly, stored
There were various wet wiping cloths found on counters and on the prep cooler.
Corrected
- Food contact surfaces of equipment and utensils clean
The interior shelving of the walk in cooler is soiled. The shelving in the prep cooler is soiled. The stove top is soiled. The knife storage rack 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
The storage racks are soiled. The spice bin storage area is soiled. The soda syrup storage area is soiled.
Clean and sanitize all non food contact surfaces 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 articles not re-used
Plastic "grocery/jersey" bags are being reused to store frozen foods directly in contact with the bags.
Utilize appropriate food grade bags or containers for the storage of foods.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
The three compartment sink is leaking.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Outer openings protected from insects, rodent proof
The front door was propped open upon arrival at inspection.
Corrected
- Floors properly constructed, clean, drained
The floor of the walk in cooler and freezer is soiled. The floor under and behind equipment in the kitchen is soiled.
Clean all floors routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the walk in freezer are soiled. Several ceiling tiles are missing. The baffles above the stove are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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5/10/2012 | Routine | 81 |
HACCP: Discussed storing all foods that are delivered to be stored in the walk in cooler until such time as they are to be cut/portioned out.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Food protection during storage, prepartion, display, service, transportation
Several foods were found uncovered in the prep cooler and in the walk in cooler.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks in the walk in cooler and the walk in freezer are heavily rusted.
Repair or otherwise replace the racks.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
- Critical: Sanitizing concentration
There was no detectable level of sanitizer in the sanitizing bucket in the kitchen preparation area.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) The exterior of the spice bins, 2) shelving/racks in the walk in cooler, 3) interior of the prep cooler.
Clean and sanitize all food contact surfaces 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
The following non food contact surfaces are soiled: 1) The storage racks above the kitchen door storing to-go containers, 2) The shelving with the dry foods, 3) handles of the prep cooler and walk in coolers.
Clean and sanitize all non food contact surfaces 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 articles not re-used
1) Plastic "grocery/jersey" bags are being reused to store frozen foods directly in contact with the bags. 2) Soy sauce buckets are being reused to store cut chicken.
1) Provide containers or other methods to store foods to prevent potential contamination. 2) Provide durable food grade reusable containers.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
There is a leak at the three compartment sink faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
The floor under the stove is heavily soiled. The floor under equipment is heavily soiled.
Clean all floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Various ceiling tiles are missing from the facility in the food preparation area. The ceiling fans in the facility are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
|
2/7/2012 | Routine | 84 |
HACCP: Discussed proper and frequent labeling of all foods that are being cooked and cooled to have the date and time of preparation as well as to ensure that all par cooked foods are properly cooled and labeled with the date and time of preparation. Reviewed date marking procedures and provided a HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Original container, properly labeled, consumer advisory
There was par cooked crab rangoon, egg rolls, chicken in the walk in cooler that was cooling but did not have the date or time of preparation.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
There was frozen beef being stored on the floor in the walk in freezer.
Corrected
- Critical: Hands washed, good hygienic practices (observed).
Employees were in the back area and moving from one station to another with the potential for cross contamination and not washing their hands.
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 clean their hands and exposed portions of their arms immediately before engaging in food preparation which includes working with: exposed food, clean equipment and utensils, unwrapped single-service articles, and after any type of activity that contaminates the hands.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1)The knife rack holder, 2) The shelving in the walk in cooler, 3) The shelving in the freezer, 4) The stove top, 5) The exterior of the spice bins.
Clean and sanitize routinely and maintain clean.
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 were soiled:1)The dry goods storage shelving, 2) The exterior handles of the walk in coolers, 3) The soda box storage rack.
Clean and sanitize routinely and maintain clean.
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
Clean sanitized utensils were being stored in a storage bin that was soiled.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Plumbing installed and maintained
There are leaks at the mop sink and the three compartment sink.
Provide working faucets that are not leaking and in good repair.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There were no paper towels available at the hand wash sink in the kitchen area.
Corrected, paper towels were provided.
A supply of sanitary towels shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
The floors under equipment and shelving in the kitchen were soiled. The floors in the walk in cooler and freezer had large amounts of food debris.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall trim by the mop sink is tearing away from the wall. The walls by the hand wash sink and by the food preparation table are soiled.
Walls and ceilings, including doors, windows, trim and similar items shall be maintained in good repair. Clean all walls routinely and maintain clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
The storage closet has an excessive amount of items.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises to prevent harborage of insects or pests.
- No Certified Manager Present
There was no certified person at the time of inspection. The certified person had an expired certificate at the facility.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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8/23/2011 | Routine | 82 |
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