GC:
Frozen foods frozen
Sanitizer: 200 ppm
HACCP: Education on storing all food products at least 6 inches off of the floor and date marking all individually portioned potentially hazardous food products
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1.) The kenmore freezer next to the handsink in the kitchen has heavy ice build up on the shelves
2.) There is a torn door gasket on the true cooler next to the kenmore freezer and a torn door gasket on the right door of the prep cooler
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
1.) Correct by defrosting and cleaning the freezer
2.) Correct by repairing or replacing all torn gaskets
- Wiping cloths clean, used properly, stored
Several wiping cloths were found on the counter tops without a sanitizing bucket
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
Correct by storing all wiping cloths in sanitizing solution in between uses
- Food contact surfaces of equipment and utensils clean
The inside ceiling of the microwave in the corner of the kitchen is soiled
All food contact surfaces should be free of debris and build-up, clean, and sanitized at all times
Correct by cleaning and sanitizing all food contact surfaces
- Floors properly constructed, clean, drained
1.) the floor below the fryers in the kitchen is soiled
- Lighting provided as required. Fixtures shielded
The ceiling light closest to the fryers has a broken light sheild
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
Correct by replacing light sheild or providing shatter proof lights
|
12/8/2015 | Routine | 94 |
HACCP: Discussed and provided information on Hand Washing.
Hot foods hot, cold foods cold, frozen foods frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Raw wood shelves used to store alcohol in back storage room. Seal or paint all raw wood to ensure a smooth, durable, nonporous, easy to clean surface.
- Food contact surfaces of equipment and utensils clean
Bottom interior of white downstairs freezer was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Handles on True prep cooler were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Critical: Hand washing sinks installed, located, accessible
Kitchen hand sink was found blocked by Dish Rack (Repeat) Ice machine bar hand sink was found blocked by container of chemical cleaner. -Corrected by moving.
Lavatories shall be accessible to employees at all times.
- Floors properly constructed, clean, drained
Floors behind bar and throughout establishment were observed in disrepair. Repair to ensure a smooth, durable, nonporous, easy to clean surface.
|
9/2/2015 | Routine | 91 |
HACCP: Discussed and provided information on Toxic Storage.
Hot foods hot, cold foods cold, frozen foods frozen.
Food Handler Training: Staff who does not have Food Managers Certificate must have food handlers. Newly hired staff have 30 days to complete training. Section 750.570, addition of food handler training requirement under Subpart C: Personnel. Provided information on Food Handler Training.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
French fry cutter was found to be soiled. Clean and sanitize after each use to ensure proper food safety.
- Non-food contact surfaces clean
Handles on true cooler and exterior of microwave were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Critical: Hand washing sinks installed, located, accessible
Kitchen handsink blocked by dishes. -Corrected by moving and education.
Lavatories shall be accessible to employees at all times.
- Walls, ceilings, and attached equipment, properly constructed, clean
Back wall exhaust fans (3), exhaust hoods, and walls in kitchen were found to be soiled. Clean, maintain clean.
|
3/31/2015 | Routine | 88 |
HACCP - Discussed and provided written information on temperature control of potentially hazardous foods.
Sanitizer - quats
Frozen foods were frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of 3 door 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 gasket.
- Food contact surfaces of equipment and utensils clean
Blade on industrial can opener heavily soiled with food debris. Blades on dicer heavily soiled. bottom shelving in basement freezer soiled. Clean and sanitize food contact surfaces.
- Storage/handling of clean equipment, utensils
Utensils stored in drawers multidirectional.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer. Store utensils with handles facing same direction.
- Single service items properly stored, handled, dispensed
Boxes of paper cups and to go containers on floor in basement.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Store paper goods on shelving.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in kitchens especially behind 3 bay sink soiled with debris. Provide a routine cleaning.
FRP section missing from ceiling, exposing glue.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Replace missing section.
|
12/15/2014 | Routine | 94 |
HACCP: Discussed the routeing evaluation of the door sweeps to ensure that they are properly attached to prevent and minimize the entrance of pests into the establishment, replace as needed.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
Sausage stored in the True cooler in the kitchen had a label for a different food than the one on the lid.
Ensure that the correct label is placed on the food containers and to ensure that these foods are properly labeled with their contents. The placement of the sticker on the side of the containers to ensure that the labels are kept on the containers of food.
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
A purse and other personal items were found stored on and intermingled with the dry storage shelving near the back door of the kitchen with cans and other condiments.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Shelving in the side liquor room was not sealed or painted. 2) Shelving in the basement is not completely sealed or painted. 3) Cardboard boxes are being used for the storage off frozen foods in the True, Kenmore and GE freezers.
Provide smooth, easily cleanable, nonabsorbent shelving and storage units to ensure that these items can be routinely sanitized.
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.
- Food contact surfaces of equipment and utensils clean
The black soda gun holster is soiled. The potato slicer above the three compartment sink is soiled.
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.
- Plumbing installed and maintained
The drainage tubes in the basement for the walk in cooler and other coolers to the basement floor sink are routinely cleaned to prevent and minimize growth of potential drain flies.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
- Floors properly constructed, clean, drained
The floor under the coolers at the bar area a soiled. The floor under the ice machine is showing signs of distress and damage. The floor in the walk in cooler is soiled.
Clean all floors routinely and repair as needed.
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 maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The exhaust fans in the kitchen windows are heavily soiled. The baffles of the exhaust hood are soiled. The fan covers of the walk in cooler are heavily soiled.
Clean all walls and attached equipment routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
8/25/2014 | Routine | 91 |
HACCP: Discussed cooling procedures and provided HACCP bulletin regarding proper cooling.
Frozen foods are frozen.
Quats is the sanitizer used in the establishment.
Note: As the establishment is cooling and reheating foods, such as taco meat, cheese, spaghetti, the establishment will be moved to a high risk establishment.
- Original container, properly labeled, consumer advisory
1) Cooling taco meat was not labeled with the time the cooling process had begun. 2) There was no consumer advisory posted.
Corrected by education. Discussed proper cooling procedures and provided HACCP bulletin. Provided Consumer Advisory warning.
Label all cooling potentially hazardous food with the date and time of preparation.
A consumer advisory shall be posted in view of the patrons in the form of a brochure, deli case or menu advisory, label statement, table tent, placard or other written notification to advising them of the potential risk of eating raw or under-cooked animal food.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Shelving in the side storage area behind the kitchen/bar are not sealed. 2) Hand wash sink in the men's room is not sealed to the wall.
Seal or paint the shelving. Seal the sink to the wall.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) interior of freezer in basement, 2) under Star Max grill, 3) interior of the microwave.
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.
- Critical: Hand washing sinks installed, located, accessible
The hand wash sink in the kitchen was being blocked by cleaned/sanitized utensils.
Corrected
- Floors properly constructed, clean, drained
The ice machine stand is not sealed to the floor. Mop sink not sealed to the floor.
Seal all equipment to the floor.
The junctures between walls and floors shall be coved and sealed for floors. The juncture between walls and floors shall not present an open seam of more 1/32 inch.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall behind the mop sink is not sealed. The baffles of the exhaust hood are soiled.
Replace the wall with FRP or paint the wall. Clean all baffles routinely and maintain hood clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
5/8/2014 | Routine | 90 |
HACCP: Toxic Labeling.
Chlorine sanitizer is used in the establishment.
Frozen foods were frozen.
Note: 30 day inspection conducted today. Screen door in kitchen has been repaired and no longer has tears or holes. Pepsi spray gun holder at bar has been repaired and is properly draining. Exposed wood, as noted in the Final inspection, has been sealed. Continue good practices of properly date marking and labeling prepared foods and foods that have been opened or taken out of the original packaging.
- Single service items properly stored, handled, dispensed
1. White foam to-go containers stored with food contact surface facing up on top of the ice machine at the waitress station. 2. Sleeves of single-service champagne flutes stored on floor at waitress station. Correct by storing all single-service articles with the food contact surface inverted. Correct by storing all single-service articles at least six inches off the floor. Single-service articles shall be stored at least six inches above the floor in closed cartons or 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.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster lid is stored open in between uses. Correct by keeping dumpster lid closed at all times that it is not in use.
Waste containers stored outside the establishment such as dumpster, compactor and compactor systems shall be kept covered when not in actual use.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards and ceiling in walk-in cooler are soiled. Clean and sanitize as often as necessary to maintain clean.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items labeled and used properly
Pro Sprayer spray bottle stored next to hand sink in kitchen containing an unidentifiable, clear liquid was stored with no label indicating contents. Corrected by dumping contents and education.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
|
12/30/2013 | Routine | 91 |
Repair screen door in kitchen before allowing the solid door to remain open.
Pepsi gun hose does not drain the holder all the way. Reposition the gun holder to drain the liquids.
Final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code has been given.
Check number 1018 has been received in the amount of $450 for the 2013 and 2014 license fees.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Unsealed wood located in many areas throughout establishment including bar area, waitress area, women's restroom.
Seal wood.
|
11/26/2013 | Final | |
Restaurant representatives - add corrected or new information about Peacocks Pub Bar & Grill, 5603 S Adams St, Bartonville, IL »