.HACCP - Discussed proper temperature control of potentially hazardous foods.
Sanitizer - chlorine - dishmachine
- quats - buckets
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in walk in cooler. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of 2 door prep cooler. Repair or replace gasket.
- Non-food contact surfaces clean
Soiled gaskets on doors of walk in cooler and small prep table coolers. Outer door to walk in freezer soiled. Clean and sanitize non food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Heavily soiled handsink at front counter bread side. Clean and sanitize handsink. Worker cleaned and sanitized handsink. Corrected.
- Floors properly constructed, clean, drained
Flooring in walk in cooler soiled. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled walls in dishroom area and coffee machine area. Provide a routine cleaning.
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10/21/2013 | Routine | 92 |
HACCP - Discussed Temperature control of potentially hazardous Foods.
Sanitizer - dish machine - chlorine
- buckets - quats
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Sliced precooked chicken in ice bath at 53 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 chicken. Corrected.
- In-use food dispensing utensils properly stored.
Scoop left in ice with handle in ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice. Worker removed ice scoop. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in walk in cooler peeling and rusting. Resurface or replace shelving.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Handsink at back food preparation area and in pastry area heavily soiled. Clean and sanitize handsinks.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Trash receptacles in sandwich, soup and salad preparation area overfilled.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled. Worker emptied trash receptacles. Corrected.
Lid open on outside dumpster.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use. Corrected.
- Floors properly constructed, clean, drained
Soiled flooring under equipment in catering area. Provide a routine cleaning.
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6/18/2013 | Routine | 87 |
HACCP - Proper handwash procedures.
Sanitizer - buckets - quats
- dishmachine - chlorine
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted and peeling shelving in walk in cooler. Resurface or replace shelving to make smooth and easily cleanable.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on 2 door cooler in front counter bakery area. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Interior of microwave soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled counter around crouton preparation area. Soiled door on walk in freezer. Soiled gasket on Beverage Air cooler (back counter sandwich side). Clean and sanitize non food contact surfaces.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Overflowing trash receptacle at front counter bakery side.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled.
- Walls, ceilings, and attached equipment, properly constructed, clean
Soiled wall (sauce) in 3 bay sink area. Provide a routine cleaning. Worker cleaned wall. Corrected.
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1/28/2013 | Routine | 91 |
HACCP - Temperature control of potentially hazardous foods
Sanitizer - buckets - quats
- dishmachine - chlorine
- Food contact surfaces of equipment and utensils clean
Interior of microwave soiled with debris. Shelving in walk in cooler soiled with debris. Clean and sanitize food contact surfaces. Worker cleaned and sanitized food contact surfaces. Corrected.
- Non-food contact surfaces clean
Gaskets on doors of 2 door prep cooler and undercounter cooler at front counter soiled. Clean and sanitize non food contact surfaces.
- Critical: Outer openings protected from insects, rodent proof
Gap between and at bottom of outer front doors.
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 doors to remove gap. Recheck on or after 11/20/12
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11/6/2012 | Routine | 93 |
H.ACCP - Discussed proper storage of utensils with handles when storing in food.
Sanitizer - buckets - quats
- dish machine - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on Beverage Air 2 door cooler at front counter. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Soiled shelving in walk in cooler. Utensil dispensers at front serving area soiled. Clean and sanitize food contact surfaces.
- Lighting provided as required. Fixtures shielded
Broken light shields in walk in cooler and area above soup hot hold unit in prep area. Repair or replace broken light shields.
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5/3/2012 | Routine | 96 |
HACCP - Discussed proper storage of utensils and proper storage of personal belongings.
Sanitizer- buckets - quats
dish machine - chlorine
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving units in walk in cooler peeling and rusted.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices. Resurface or replace shelving.
- Non-food contact surfaces clean
Soiled gaskets on doors of front under counter cooler, soiled gaskets on doors of catering prep table cooler, soiled utensil holders at front counter and serving line, soiled lid dispensing units at front counter. Bakers shelving heavily soiled with oil-based residue Clean and sanitize non food contact surfaces.
- Lighting provided as required. Fixtures shielded
Two lighting fixtures in food prep area near walk in cooler cracked/broken. Repair or replace light shields.
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1/26/2012 | Routine | 96 |
Note.: There will be a recheck fee assessed for all rechecks.
HACCP: Cleaning and sanitizing of food contact surfaces on a more routine basis.
Sanitizer: Dishwasher- Chlorine Buckets and 3 compartment sink- QUAT
This ispection was prompted by a request for service/FBI. The food items in question were discussed with worker Meghan K.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed torn gaskets on the Beverage Air prep table cooler. Repair or replace torn gaskets.
- Food contact surfaces of equipment and utensils clean
Observed lids of food storage units soiled with label residue and shelves in walk-in cooler with debris on them. 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. Clean all surfaces and storage units as needed.
- Non-food contact surfaces clean
Observed several soiled gaskets on prep table coolers, soiled bins containing utensils and debris filled bins containing lids by condiment 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. Keep all surfaces clean and free of debris.
- Critical: Presence of insects/rodents. Animals prohibited
Observed flies and fruit flies in establishment. Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. Recheck on or after 10-13-2011.
- Floors properly constructed, clean, drained
Observed broken floor tiles by the back door going out to the dumpster. 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. Replace broken tiles in this area.
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9/29/2011 | Routine | 91 |
HACCP - Storage of personal beverages/food Cross contamination & food protection
Sanitizer - buckets - quats
-dish machine - chlorine
Note - there will be arecheck fee assessed for all rechecks.
- In-use food dispensing utensils properly stored.
Measuring cup used to dispense lettuce stored with handle in product. Tongues used to "mix" salads & dressings stored in holder and reused without cleaning.
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 designed, constructed, maintained, installed, located.
Shelving in walk in cooler peeling.
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. Resurface or replace shelving.
- Non-food contact surfaces clean
Soiled gaskets on the following: walk in cooler door, under counter Beverage Air cooler opposite front counter. Clean and sanitize non food contact surfaces.
- Critical: Outer openings protected from insects, rodent proof
Gap under 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 gap at back door Recheck on or after 6/27/11.
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6/13/2011 | Routine | 92 |
- Critical: Cross-connections, back-siphonage, back-flow prevented
1) CAP FOR BACKFLOW IS NOW SECURELY FITTED AT MOPSINK FAUCET.
2) BOTH SPRAYERS AT THE 3 BAY SINK HAVE BEEN FITTED WITH IN LINE BACK FLOW DEVICES.
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5/24/2011 | 1st Recheck | |
Restaurant representatives - add corrected or new information about Panera Bread #1292, 2601 W. Lake Av., Peoria, IL »