This is the second full recheck inspection as required by the Compliance conference. There has been an improvement in the labeling of items in the establishment. Continue with labeling of all items stored in the coolers/freezers and in all storage areas.
American Pest Control is continuing the pest control operations. Continue to have American Pest Control treat at minimum twice a month.
HACCP: Discussed routine checking of the dish wash machine to ensure that it is at the correct concentration and to ensure that there is sanitizer present in the dish machine dispensing bucket.
Discussed yogurt making, the starter used from the Indian stores is used as the thickness that is required is achieved from using this yogurt versus yogurt from the larger grocery chains. Will discuss yogurt at a different time and discuss the technical information and aspects as provided in the post conference letter. The contact for the approved source will be emailed to Shilpa for proper starter use. A separate inspection date will be made at the beginning of the year.
Also discussed potentially providing a splash guard for the hand wash sink by the grease trap/fryer.
Will continue with regular inspection schedule.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Plastic/single use bowls are continued to be used as scoops in various bins for spices and in foods stored in the walk in cooler. 2) Shelving in the true cooler by the side entrance is rusted. 3) Shelving in the walk in cooler is rusted.
Repair, resurface or replace shelving. Provide for scoops with handles to all scoops being used in the facility.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled:1) interior shelving of true cooler, 2) interior of the walk in cooler, 3) interior of the prep cooler, 4) bins of spices and foods, 5) exteriors of spices at prep table, 6) grill and fryers and tandoor oven.
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) spice storage table by the stove, 2) under the island storage area across from the stove, 3) #10 can opener storage table and shelving, 4) shelving with dry goods shelving, 5) flour storage area, 6) exterior handles of the True freezer, 7) base of the mixer.
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
The large bins with large dispensing tools and cooking utensils are stored with the handles facing various directions.
Provide drawer bins or lids to have separation of tools/equipment and to ensure that handles are all facing the same direction.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. Facilities for the storage of knives, forks and spoons and other utensils shall be used to present the handle to the employee or the consumer.
- Plumbing installed and maintained
There is a leak from the hand wash sink by the fryers.
Repair all plumbing and ensure it is properly functioning.
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
The hand wash sinks in the facility are soiled. The hand wash sink at the rear #10 storage area do not have soap.
clean and sanitize all hand wash sinks routinely. Provide hand soap to all hand wash sinks.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Floors properly constructed, clean, drained
The floor around the grease trap is soiled. The floor in the kitchen under equipment, under dish machine and back #10 can food prep area is soiled. The floor around the dish machine and three compartment sink is in disrepair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling tiles throughout establishment are soiled or there are areas with missing ceiling tiles. 2) Fan covers in walk in cooler soiled. 3) Baffles above stove are soiled. 4) Walls around and behind cooking area and three compartment sink are soiled. 5) The coving is pulling away from the walls in various areas, which may be areas where pests reside.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Remove and replace the ceiling tiles.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/19/2012 | 2nd Recheck | 85 |
This is the first full recheck inspection as required by the Compliance conference held a few weeks ago. According to the owner, two workers have left their jobs with no notice, this occurred last night, and the training that she was going to request is requested to be done at a later time once additional workers are hired.
There has been an improvement in the labeling of items in the establishment. There needs to be continued vigilance at proper labeling all food items, even spices in bins.
American Pest Control was out at the establishment on 8/30/12 and on 9/13/12. There was only receipt for the 8/30/12 date which showed Shawn was present and he had placed Advion Roach Bait 0.6% and Transport Micron treatment. Shilpa will be scanning the 9/13/12 treatment and sending via email once the bill is paid. Continue to have American Pest Control treat at minimum twice a month.
Schedule a time when an educational session can be held with all employees.
HACCP: Discussed the routine cleaning and sanitizing of handwash sinks to ensure they are kept clean.
Discussed yogurt making, the starter used from the Indian stores is used as the thickness that is rquireed is acheieved from using this yogurt versus yogurt from the larger grocery chains. Will discuss yogurt at a different time and discuss the technical information and aspects as provided in the post conference letter.
- Critical: Foods properly cooled
Onion sauce was found in a large bucket, uncovered, with no time of preparation and a portion of it was found at 111F in a separate bin in the prep cooler across from the stove. The onion sauce next to the True Refrigerator was at 130F.
Corrected
- Foods handled with minimal manual contact
Silver bowls are being used to scoop foods from bulk food storage containers/cooled foods.
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) Plastic/single use bowls are continued to be used as scoops in various bins for spices and in foods stored in the walk in cooler. 2) Shelving in the true cooler by the side entrance is rusted. 3) Shelving in the walk in cooler is rusted.
Repair, resurface or replace shelving. Provide for scoops with handles to all scoops being used in the facility.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior shelving of walk in cooler, 2) interior of the victory cooler, 3) interior of the prep cooler, 4) bins of spices and foods, 5) exteriors of spices at prep table, 6) grill and fryers and surrounding area.
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
- Plumbing installed and maintained
The hand wash sink next to the stove/fryers is slow to drain. The grease trap and area around it is heavily soiled.
Ensure all plumbing is properly maintained. Empty grease trap routinely and have a licensed Plumber evaluate routinely.
Grease traps shall be located so that the trap and its surroundings are accessible for cleaning.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
1) Floors under ice machine soiled with dead roaches and other debris. 2) Floors under fryers and equipment soiled. 3) Floors around screen door soiled. 4) Floors in disrepair throughout the kitchen.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling tiles throughout establishment are soiled. 2) Fan covers in walk in cooler soiled. 3) Baffles above stove are soiled. 4) Walls around and behind cooking area and three compartment sink are soiled. 5) There was a dripping sound from tiles above and next to the ice machine, possible leak. 6) The coving is pulling away from the walls in various areas, which may be areas where pests reside.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Remove and replace the ceiling tiles, repair the possible leak.
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9/20/2012 | 2nd Recheck | 85 |
This is a recheck inspection regarding the back door of the establishment. The door sweep has been corrected. Continue to monitor the door sweep and any and all outer openings to ensure that they are protected and tight fitting and self closing to minimize access by pests.
This inspection does incur a recheck fee as discussed. A letter was provided to the establishment and is scanned/attached to this inspection. Will return 9/18/12 for the 2nd full recheck. Shipa has called the pest control operator and the dish machine company.
Note, there were incidental findings found at the time of inspection that are marked and noted. A phone call was made to Carey Panier to discuss these findings. It was decided that the items must be noted and that I would return next week to verify compliance with the Illinois Department of Public Health Food Service Sanitation Code and Chapter 10 of the Peoria County Code, Food Safety code.
Had this been a monthly inspection, the establishment would be closed for at least 24 hours as noted in the letter as there were three critical violations found at the time of inspection. The owner, Shipa, understands that the establishment would be closed had this been a routine inspection.
A presentation to the employee's must be set up soon as well in order to educate them. Provided HACCP bulletins for Cooling, Thawing, Date Marking , reheating , cooking temps , and Wet Wiping Cloths.
The next "recheck" will be scored and must follow the guidelines provided by the Compliance Conference. In addition, all other codes and regulations must be followed.
- Critical: Cross-contamination, equipment, personnel, storage
Lamb shanks were found thawing on the sanitized side of the three compartment sink. Note, this is a potential and possible cross contamination issue that may sicken individuals.
Corrected
- Critical: Sanitizing concentration
There was no detectable sanitizer present at the dish wash machine at the time. Utilize the three compartment sink to do dishes.
Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer's specifications for time and concentration for machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization.
- Critical: Presence of insects/rodents. Animals prohibited
There was a roach found at the dish wash machine, this means that there are potentially other pests present, a visual inspection of the surrounding areas did not show location of the roaches, however, it is imperative that a pest control operator be called and the facility treated today or tonight and continually monitored.
Effective measures to minimize presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Critical: Outer openings protected from insects, rodent proof
The door opening has been corrected, the door jamb has been fixed.
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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9/12/2012 | 1st Recheck | |
- Critical: Water source safe, hot, and cooled under pressure
Hot water at handsink in mens restroom restored at time of inspection. Corrected.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
- Original container, properly labeled, consumer advisory
'Tandoori chicken cooling on counter is not labeled with a time that the cooling process began. Rice also on stove top was found not labeled with the date/time of cooling.
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
There were foods that had been cooled which did not have a label present.
Educated
- Food protection during storage, prepartion, display, service, transportation
Multiple containers of food in cooler below prep table next to stove are not covered.
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
Silver bowls are being used to scoop foods from bulk food storage containers/cooled foods.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- In-use food dispensing utensils properly stored.
There were spoons and other scoops found in food containers with the handles touching foods.
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.
1) Plastic/single use bowls were being used as scoops in various bins for spices and in foods stored in the walk in cooler. 2) Shelving in the true cooler by the side entrance is rusted. 3) Shelving in the walk in cooler is rusted.
Repair, resurface or replace shelving. Provide for scoops with handles to all scoops being used in the facility.
- Wiping cloths clean, used properly, stored
There were various wet wiping cloths found throughout the establishment that were found on various surfaces.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) #10 can opener blade, 2) interior of the victory cooler, 3) interior of the prep cooler, 4) bins of spices and foods, 5) exteriors of spices at prep table, 6) grill and fryers and surrounding area.
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
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There was no soap at the hand wash sink next to the dish machine.
Provide soap to all hand wash sinks.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Critical: Outer openings protected from insects, rodent proof
1) The side screen door was propped open again. 2) The back door now has a visible gap where the door strip is torn/missing.
Partially corrected
- Floors properly constructed, clean, drained
1) The floors under equipment and throughout kitchen and storage areas soiled. 2) Floors in kitchen in disrepair near grease trap and dish machine.
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 in good repair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling tiles throughout establishment are soiled. 2) Fan covers in walk in cooler soiled. 3) Baffles above stove are soiled. 4) Walls around and behind cooking area and three compartment sink are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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9/5/2012 | 1st Recheck | |
This is a recheck of the establishment to determine if there have been improvements since the routine inspection done last week. A recheck was done as required for the hand wash sink. This is on another form.
The following items have been corrected: 1) Hand wash sink has hot water, 2) There was an improvement in labeling, 3) there is a self closing mechanism to the rest room door, 4) The faucets at the three compartment sink are fixed, 5) There was changing of the dish wash water.
Provided a letter for the establishment owner to attend a compliance conference with the Director and Assistant Director of Environmental Health.
HACCP: Further discussed yogurt making in the establishment. Will discuss with the Assistant Director.
- Critical: Water source safe, hot, and cooled under pressure
Hot water at handsink in mens restroom restored at time of inspection. Corrected.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
- Original container, properly labeled, consumer advisory
'Tandoori chicken cooling on counter is not labeled with a time that the cooling process began. Rice also on stove top was found not labeled with the date/time of cooling.
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
There were foods that had been cooled which did not have a label present.
Educated
- Food protection during storage, prepartion, display, service, transportation
Multiple containers of food in cooler below prep table next to stove are not covered.
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
Silver bowls are being used to scoop foods from bulk food storage containers/cooled foods.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- In-use food dispensing utensils properly stored.
There were spoons and other scoops found in food containers with the handles touching foods.
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.
1) Plastic/single use bowls were being used as scoops in various bins for spices and in foods stored in the walk in cooler. 2) Shelving in the true cooler by the side entrance is rusted. 3) Shelving in the walk in cooler is rusted.
Repair, resurface or replace shelving. Provide for scoops with handles to all scoops being used in the facility.
- Wiping cloths clean, used properly, stored
There were various wet wiping cloths found throughout the establishment that were found on various surfaces.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) #10 can opener blade, 2) interior of the victory cooler, 3) interior of the prep cooler, 4) bins of spices and foods, 5) exteriors of spices at prep table, 6) grill and fryers and surrounding area.
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
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There was no soap at the hand wash sink next to the dish machine.
Provide soap to all hand wash sinks.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Critical: Outer openings protected from insects, rodent proof
1) The side screen door was propped open again. 2) The back door now has a visible gap where the door strip is torn/missing.
Partially corrected
- Floors properly constructed, clean, drained
1) The floors under equipment and throughout kitchen and storage areas soiled. 2) Floors in kitchen in disrepair near grease trap and dish machine.
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 in good repair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ceiling tiles throughout establishment are soiled. 2) Fan covers in walk in cooler soiled. 3) Baffles above stove are soiled. 4) Walls around and behind cooking area and three compartment sink are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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9/5/2012 | Recheck | 75 |
Will return on or after 8/31/12 to ensure that there is hot water flowing to the men's restroom hand wash sink. The other sinks are equipped with hot and cold running water. This will incur a recheck fee. At that time, it will be determined when full recheck will be made to
Frozen foods are frozen.
HACCP: Discussed proper buffet line storage practices.
As this scored inspection is below a 65, additional requirements and inspections will be conducted. A letter will be sent out to the owner of the establishment.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Foods that were cooled or cooling in the various coolers and freezers are not at the appropriate temperature or labeled appropriately. Various small 'working containers' voluntarily discarded. 2) Tandoor chicken at the buffet is not at 135F or above, the temperature was 100F, according to supervisor, this was placed out at buffet service time, 11AM, this was discarded at time buffet line closed.
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.
Maintain the internal temperature of hot potentially hazardous foods at 135°F or above except during necessary periods of preparation or when time only is used as the public health control.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1) Bags of lentils and other foods were found stored on shelving open and uncovered. 2) Bins of food were found uncovered in the silver victory refrigerator and the walk in cooler and prep coolers. 3) Lids to the buffet foods are stored on the floor.
1 and 2) Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Plastic/single use bowls were being used as scoops in various bins for spices and in foods stored in the walk in cooler. 2) Shelving in the true cooler by the side entrance is rusted. 3) Shelving in the walk in cooler is rusted.
Repair, resurface or replace shelving. Provide for scoops with handles to all scoops being used in the facility.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
1) The dish wash machine was dumping excess water to the floor. 2) Three compartment sink soiled.
Corrected
- Thermometers, gauges, test kits provided
There were no sanitizer test strips present 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.
Test strips can be purchased at the health department or other appropriate location.
- Wash, rinse water clean, proper temperature
The wash water at the three compartment sink was heavily soiled.
This was discarded and remade.
Equipment and utensils shall be thoroughly washed in the first compartment with a hot detergent solution that is maintained clean.
- Critical: Sanitizing concentration
The sanitizer concentration in the three compartment sink was not detectable. The sanitizer in the dish machine was not detectable.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) #10 can opener blade, 2) interior of the victory cooler, 3) interior of the prep cooler, 4) bins of spices and foods, 5) exteriors of spices at prep table, 6) grill and fryers and surrounding area.
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
- Single service items properly stored, handled, dispensed
Boxes of single service articles stored on the floor in back 'catering room'.
Corrected
- Critical: Water source safe, hot, and cooled under pressure
The men's hand wash sink does not have any hot water available to it. Utilize the hand wash sink next to the soda fountain as required for appropriate hand washing practices.
Will return to recheck that the restroom sink is fixed and has both hot and cold running water.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water.
- Plumbing installed and maintained
There is a leak from both faucets of the three compartment sinks.
Repair all leaking faucets.
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
The hand wash sink by the stove is soiled. The paper towel dispenser by the stove is in disrepair. The self closing mechanism to the men's restroom is not functioning.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Critical: Outer openings protected from insects, rodent proof
The side screen door in the kitchen was propped open during the inspection. The rear door to the alley was found open at the time of inspection.
Corrected, both of the doors were closed.
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.
- Floors properly constructed, clean, drained
1) Floors under equipment and throughout kitchen and storage areas soiled. 2) Floors in kitchen in disrepair near grease trap and dish machine.
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 in good repair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Ceiling tiles throughout establishment are soiled. 2) Fan covers in walk in cooler soiled. 3) Baffles above stove are soiled. 4) Walls around and behind cooking area and three compartment sink soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items labeled and used properly
1) Spray bottle found in the back 'workshop' room with unlabeled contents. 2) Spray bottle concentration of sanitizer found in excess of 200ppm chlorine, test strip bleached out.
1) Corrected
- No Certified Manager Present
There was no certified person present at the time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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8/27/2012 | Routine | 55 |
This is a complaint investigation done in concert with a routine inspection. The RFS 12-0349 also stated that there were flies and roaches, foods thawing improperly, new food dumped over old at buffet, steam table turned off between service, food left uncovered, no test strips, main cooks washes face while dished being washed, fridge under prep cooler soiled, floor of walk in cooler soiled, no labeling, raw food uncovered, no clean cloths available - soiled reused to wipe down table, same knives used all day, utensil drawer with tools stored in it, no FSSMC, water from soiled three compartment sink added to foods that are cooking, everything left soiled at end of shift, men's urinal not working, garbage kept inside overnight and weekends, food stored on floor.
The majority of the complaints were valid as found during the inspection. I did discuss with the representative to discard the tandoor chicken that is kept 'warm' by a sterno at the end of each lunch and dinner service, as it did not maintain the 135F requirements. These foods shall be appropriately labeled in accordance with 'time being used as a control'. Further discussion of the investigation can be found in the inspection report. In regards to the other complaints, the only ones without merit or not found at the time of the inspection were: the garbage stored in the establishment - only "working garbage" cans found (currently being used)
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Foods that were cooled or cooling in the various coolers and freezers are not at the appropriate temperature or labeled appropriately. Various small 'working containers' voluntarily discarded. 2) Tandoor chicken at the buffet is not at 135F or above, the temperature was 100F, according to supervisor, this was placed out at buffet service time, 11AM, this was discarded at time buffet line closed.
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.
Maintain the internal temperature of hot potentially hazardous foods at 135°F or above except during necessary periods of preparation or when time only is used as the public health control.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1) Bags of lentils and other foods were found stored on shelving open and uncovered. 2) Bins of food were found uncovered in the silver victory refrigerator and the walk in cooler and prep coolers. 3) Lids to the buffet foods are stored on the floor.
1 and 2) Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Plastic/single use bowls were being used as scoops in various bins for spices and in foods stored in the walk in cooler. 2) Shelving in the true cooler by the side entrance is rusted. 3) Shelving in the walk in cooler is rusted.
Repair, resurface or replace shelving. Provide for scoops with handles to all scoops being used in the facility.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
1) The dish wash machine was dumping excess water to the floor. 2) Three compartment sink soiled.
Corrected
- Thermometers, gauges, test kits provided
There were no sanitizer test strips present 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.
Test strips can be purchased at the health department or other appropriate location.
- Wash, rinse water clean, proper temperature
The wash water at the three compartment sink was heavily soiled.
This was discarded and remade.
Equipment and utensils shall be thoroughly washed in the first compartment with a hot detergent solution that is maintained clean.
- Critical: Sanitizing concentration
The sanitizer concentration in the three compartment sink was not detectable. The sanitizer in the dish machine was not detectable.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) #10 can opener blade, 2) interior of the victory cooler, 3) interior of the prep cooler, 4) bins of spices and foods, 5) exteriors of spices at prep table, 6) grill and fryers and surrounding area.
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
- Single service items properly stored, handled, dispensed
Boxes of single service articles stored on the floor in back 'catering room'.
Corrected
- Critical: Water source safe, hot, and cooled under pressure
The men's hand wash sink does not have any hot water available to it. Utilize the hand wash sink next to the soda fountain as required for appropriate hand washing practices.
Will return to recheck that the restroom sink is fixed and has both hot and cold running water.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water.
- Plumbing installed and maintained
There is a leak from both faucets of the three compartment sinks.
Repair all leaking faucets.
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
The hand wash sink by the stove is soiled. The paper towel dispenser by the stove is in disrepair. The self closing mechanism to the men's restroom is not functioning.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Critical: Outer openings protected from insects, rodent proof
The side screen door in the kitchen was propped open during the inspection. The rear door to the alley was found open at the time of inspection.
Corrected, both of the doors were closed.
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.
- Floors properly constructed, clean, drained
1) Floors under equipment and throughout kitchen and storage areas soiled. 2) Floors in kitchen in disrepair near grease trap and dish machine.
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 in good repair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Ceiling tiles throughout establishment are soiled. 2) Fan covers in walk in cooler soiled. 3) Baffles above stove are soiled. 4) Walls around and behind cooking area and three compartment sink soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items labeled and used properly
1) Spray bottle found in the back 'workshop' room with unlabeled contents. 2) Spray bottle concentration of sanitizer found in excess of 200ppm chlorine, test strip bleached out.
1) Corrected
- No Certified Manager Present
There was no certified person present at the time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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8/27/2012 | Complaint Investigation | |
HACCP: Discussed the continued pest control operations. The facility has been providing pest control contractual services with American Pest Control. They do not have any problems with any rodents, however, according to the owner, there was an increase in insects and thus, she has increased the number of times that American Pest Control does their inspections and spraying. Continue to clean and store all foods properly to ensure that pests are eliminated.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
Note: Please email the HACCP for the yogurt making procedures to rrivoli@peoriacounty.org or fax them to 309-679-6174.
- Original container, properly labeled, consumer advisory
1) Several foods by the tandoor oven and on the middle island prep table were cooling, but had not been labeled with the time of preparation. Some of tehse foods were still above 135F, thus cooling hadn't started, however, for those that were just under 135F, they were in the process of cooling. 2)Several spice bins were not labeled with the contents.
Corrected
- Food protection during storage, prepartion, display, service, transportation
Various foods were uncovered in the prep table.
Corrected
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
The hand wash sink next to the stove had a large amount of yellow liquid poured into it.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Plastic/single use bowls were being used as scoops in various bins for spices and in foods stored in the walk in cooler. 2) Shelving in the true cooler by the side entrance is rusted. 3) Shelving in the walk in cooler is rusted.
Repair, resurface or replace shelving. Provide for scoops with handles to all scoops being used in the facility.
- Critical: Sanitizing concentration
The concentration of sanitizer in the three compartment sink was found to be less than 50ppm at the time of inspection.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1) interior of the true cooler, 2) interior of true freezer, 3) interior of prep table, 4) stove top, 5) chest freezer, 6) shelving of the walk in 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.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.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) handles of the true cooler, 2) handles and exterior of the prep cooler, 3) exterior of teh true freezer, 4) shelving in the middle island prep storage area.
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
Various sour cream bins and other single service containers are being re-used to store foods.
Re-use of single-service articles is prohibited. Utilize heavy duty food grade approved containers.
- Critical: Hand washing sinks installed, located, accessible
The hand wash sink by the stove was being blocked by a small prep table.
Corrected
- Floors properly constructed, clean, drained
The floors in the men's restroom are in disrepair. The floor around the three compartment sink and under the dish machine are in disrepair. The floors in the walk in cooler are soiled. The floor under equipment is soiled.
Clean and sanitize all floors routinely. Repair all floors in all areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall near the three compartment sink is sioled. The walls behind the tandoor oven and stove are soiled.
Clean all walls routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/26/2012 | Routine | 75 |
According to the owner, the starter culture for the yogurt is obtained from Devon or from Taj Emporium. Requested a HACCP procedure for the making of the yogurt prior to using or serving in the facility pending approval from the IDPH and supervisors.
HACCP: Discussed proper labeling of all toxic items.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
1) Several spices in the kitchen and storage area do not have a label on them. 2) Cooled foods in the walk in cooler or the prep cooler do not have the time of cooling on them.
1)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) Label all cooling potentially hazardous food with the date and time of preparation.
- Thermometers provided and conspicuously placed
There is no thermometer present in the walk in cooler.
Provide a thermometer to all the coolers.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food protection during storage, prepartion, display, service, transportation
1) Potatoes are found on the floor in the back storage room. 2) Various foods in the prep cooler were found uncovered.
Store all foods elevated. Ensure all foods are covered when in storage.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. 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
- Foods handled with minimal manual contact
A bowl was being used as a scoop in frozen vegetables in the chest cooler.
Corrected
- In-use food dispensing utensils properly stored.
The ice scoop was found in the ice with the handle touching the ice.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled:1) The interior of the victory freezer, 2) inter of the ice machine baffle, 3) The exteriors of the spice bins, 4) the interior and tracks of the True Cooler, 5) The interior and tracks of the True Prep Cooler, 6) Interior of the microwave, 7) The griddle and stove.
Clean and sanitize all food contact surfaces routinely.
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 exterior of the microwave, 2) The exterior of the cooler doors, 3) The handles (inside portion) of the various coolers, 4) The metal moveable spice rack, 5) The sides of the stove/fryer.
Clean 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
A tub was found with utensils facing various directions. The knife storage drawer had knives facing various directions.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. 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 is a leak at the sink in the women's restroom. There is a leak at the hand wash sink next to the dish machine.
Repair all leaks.
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 by the stove/griddle is blocked by a table.
Corrected, table moved.
Lavatories shall be accessible to employees at all times.
- Floors properly constructed, clean, drained
The floors in the kitchen are in disrepair. The floors in the walk in cooler are soiled.
Maintain all floors in good condition and clean routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls near the hand wash sink by the stove are soiled. The walls by the dish machine are soiled. The vents in the restroom are soiled.
Clean all walls routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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1/18/2012 | Routine | 82 |
This is a complaint investigation for RFS # 11-0933. During the inspection, there was no issue with the buffet or temperatures. Discussed routine checking of temperatures of the foods on the buffet table.
- Original container, properly labeled, consumer advisory
1) Several spices in the kitchen and storage area do not have a label on them. 2) Cooled foods in the walk in cooler or the prep cooler do not have the time of cooling on them.
1)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) Label all cooling potentially hazardous food with the date and time of preparation.
- Thermometers provided and conspicuously placed
There is no thermometer present in the walk in cooler.
Provide a thermometer to all the coolers.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food protection during storage, prepartion, display, service, transportation
1) Potatoes are found on the floor in the back storage room. 2) Various foods in the prep cooler were found uncovered.
Store all foods elevated. Ensure all foods are covered when in storage.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. 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
- Foods handled with minimal manual contact
A bowl was being used as a scoop in frozen vegetables in the chest cooler.
Corrected
- In-use food dispensing utensils properly stored.
The ice scoop was found in the ice with the handle touching the ice.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled:1) The interior of the victory freezer, 2) inter of the ice machine baffle, 3) The exteriors of the spice bins, 4) the interior and tracks of the True Cooler, 5) The interior and tracks of the True Prep Cooler, 6) Interior of the microwave, 7) The griddle and stove.
Clean and sanitize all food contact surfaces routinely.
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 exterior of the microwave, 2) The exterior of the cooler doors, 3) The handles (inside portion) of the various coolers, 4) The metal moveable spice rack, 5) The sides of the stove/fryer.
Clean 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
A tub was found with utensils facing various directions. The knife storage drawer had knives facing various directions.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. 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 is a leak at the sink in the women's restroom. There is a leak at the hand wash sink next to the dish machine.
Repair all leaks.
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 by the stove/griddle is blocked by a table.
Corrected, table moved.
Lavatories shall be accessible to employees at all times.
- Floors properly constructed, clean, drained
The floors in the kitchen are in disrepair. The floors in the walk in cooler are soiled.
Maintain all floors in good condition and clean routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls near the hand wash sink by the stove are soiled. The walls by the dish machine are soiled. The vents in the restroom are soiled.
Clean all walls routinely and maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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1/18/2012 | Complaint Investigation | |
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