HACCP: Discussed general cleaning and maintain.
Frozen foods frozen.
No violations found at time of inspection.
Please contact Justin with Peoria City/County Health Department with a list of events and hours of operation for the 2016 season.
No violation noted during this evaluation. | 12/16/2015 | Routine | 100 |
jHACCP: Discussed and provided information on Hand Washing. Cold foods cold, frozen foods frozen.
- Lighting provided as required. Fixtures shielded
Light shields are not in use in pantry.
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.
|
9/16/2015 | Routine | 99 |
A Re-check was conducted on 2/18/2015, during routine inspection Cooler #2 and Freezer were locked and unable to be inspected. Both Cooler #2 and Freezer were to be inspected during re-check.
A Re-check is assessed for all re-checks. Please call 309-679-6167 for questions.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Legs on prep table infront of pull down door were found to be made of raw wood. Seal or paint to ensure a smooth, durable, easy to clean surface.
-Corrected by painting.
- Thermometers, gauges, test kits provided
Clorine test strips were not avalible duing inspection.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
-Corrected by making avalible.
- Food contact surfaces of equipment and utensils clean
Interior of chest freezer next to ice machine and meat slicer were found to be soiled. Clean and sanitize on a routine basis to ensure proper food saftey.
-Corrected by cleaning.
|
2/18/2015 | 1st Recheck | |
HACCP: Discussed and provided information on Cooling.
No food temperatures were taken as the True cooler #2 and True freezer were locked. A Recheck will be conducted on February 18, 2015. A Recheck is assessed for all rechecks. Please call 309-679-6167 for questions.
Note: At time of inspection Cooler #2 and freezer was locked and therefore unable to be inspected. Please ensure an employee or volunteer is present during inspection that would have access to a key so that a proper inspection of all food products may take place. Kitchen was not in use at time of inspection. Repeated from 9/19/2014.
- Thermometers provided and conspicuously placed
Thermometer in whisk drawer reading 85+ degrees. Ambient temperature in room 77 degrees.
A metal stem-type numerically scaled indicating thermometers accurate to +/- 2 degrees F. shall be provided to assure attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods.
- Food contact surfaces designed, constructed, maintained, installed, located.
Potato slicer found without an appropriate tool to dissemble. Tools to disassemble food contact surfaces for cleaning must be readily accessible and kept by equipment.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Legs on prep table infront of pull down door were found to be made of raw wood. Seal or paint to ensure a smooth, durable, easy to clean surface.
- Thermometers, gauges, test kits provided
Clorine test strips were not avalible duing inspection.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
Interior of chest freezer next to ice machine and meat slicer were found to be soiled. Clean and sanitize on a routine basis to ensure proper food saftey.
- Non-food contact surfaces clean
Top lids to left fryer and underside of drawer handles at center stainless steal tables were found to be soiled. Clean and sanitize routinely to ensure food protecting.
- Single service articles not re-used
Plastic single service trays stored on shelf being re-used.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
Floor behind and left of grease trap found to be heavily soiled.
Floors, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Light shields are not in use in pantry.
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.
|
2/13/2015 | Routine | 88 |
HACCP: Discussed and provided information on Boil Orders. Cold food cold, frozen foods frozen.
- Thermometers provided and conspicuously placed
Metal stem thermometer reading 90 degrees at room temperature (78 degrees).
A metal stem-type numerically scaled indicating thermometers accurate to +/- 2 degrees F. shall be provided to assure attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods.
Calibrate thermometer.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Cardboard box of food was found stored on the floor in the pantry.
Containers of food shall be stored a minimum of six inches above the floor to ensure food protection.
- Non-food contact surfaces clean
Drawer handles on Knive/Tongs were found to be soiled. Clean on a routine basis to ensure food safety.
- Lighting provided as required. Fixtures shielded
Light shields were not in use in pantry and Ice machine room. Lights were found not operating in pantry.
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.
|
11/14/2014 | Routine | 91 |
HACCP: Discussed and provided information on Dented Cans.
Cold foods cold, frozen foods frozen.
Note: At time of inspection Cooler #2 was locked and therefore unable to be inspected. Please ensure an employee or volunteer is present during inspection that would have access to a key so that a proper inspection of all food products may take place. Kitchen was not in use at time of inspection.
Note: Cooler #2 was found in what appears to be a defrost cycle. When inspection began it was noted at 41 degrees, at end of inspection the cooler's temperature was 50 degrees. The temperature has now dropped below 41 degrees.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
Potato slicer found without an appropriate tool to dissemble. Tools to disassemble food contact surfaces for cleaning must be readily accessible and kept by equipment.
- Non-food contact surfaces clean
Top lids to fryers found to be soiled. Clean and sanitize routinely to ensure food protecting.
- Storage/handling of clean equipment, utensils
Spoons in middle island drawer found in disarray. Store utensils with service side facing away from used to ensure food protection.
- Single service articles not re-used
Aluminum single serve pans and plastic single service trays being re-used.
Re-use of single-service articles is prohibited.
- Floors properly constructed, clean, drained
Floor behind and left of grease trap found to be heavily soiled.
Floors, mats, and duckboard shall be maintained clean.
- Critical: Toxic items properly stored
Bleach and oven cleaner found stored over clean side of 3 compartment sink shelf. -Corrected by moving chemicals.
Store all chemicals away from product or product related equipment to ensure food safety.
|
9/19/2014 | Routine | 84 |
HACCP: Discussed proper hand washing and supplied a HACCP bullion.
Frozen foods frozen, Cold foods cold.
Note: Kitchen was not in operation at the time of inspection, food pantry however was in operation.
- Critical: Approved source
Deer meat brats found in cooler #2 with label that states "NOT FOR SALE".
Uninspected field-dressed wild game shall not be served at any institution or facilities.
- Thermometers provided and conspicuously placed
Metal stem thermometer reading 90 degrees at room temperature (76 degrees).
A metal stem-type numerically scaled indicating thermometers accurate to +/- 2 degrees F. shall be provided to assure attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods.
Calibrate thermometer.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
A cardboard box with food products was found being stored on the ground in the kitchen. Food was also found stored on the floor in the pantry.
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
- Critical: Hands washed, good hygienic practices (observed).
Volunteer observed not properly washing hands, a three compartment sink was used instead of using a handsink at the other end of the kitchen.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
- Food contact surfaces designed, constructed, maintained, installed, located.
Potato slicer found without an appropriate tool to dissemble. Tools to disassemble food contact surfaces for cleaning must be readily accessible and kept by equipment.
- Food contact surfaces of equipment and utensils clean
The potato slicer and utensil drawers on middle prep table were found to be soiled. Clean and sanitize on a routine basis.
- Non-food contact surfaces clean
The following items were found to be soiled: spice rack located in the middle of the kitchen, top of microwave located in the middle of the kitchen, along with the upper exteriors of the fryers.
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
Aluminum single serve pans being re-used.
- Lighting provided as required. Fixtures shielded
Light shelds were not in use in pantry and Ice machine room. Lights were found not operating in pantry.
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.
- Critical: Toxic items properly stored
The following toxic violations were found: Sunscreen and ladies waxing kit found intermingled with food products in pantry, Oven cleaner stored in cabinet which was intermingled with singler serve items, caned heat found stored on shelf over prep area, and canned heat found stored on table top next to microwave.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
|
7/18/2014 | Routine | 70 |
Attempted to inspect 7/8/14. Was unable to gain access, but did speak to a parishioner. According to her, the food bank is open on the second Friday of each month from 12pm-2pm. Except for July 2014, which will open the third Friday of the month due to the 4th of July holiday falling on the previous Friday. Will attemp inspection on Friday July 18, 2014.
No violation noted during this evaluation. | 7/8/2014 | Unknown | |
Attempted to inspect on 6/27/2014. Have attempted inspection multiple times, each attempt has been unsuccessfully. Will follow up with a letter. -Justin Dwyer
No violation noted during this evaluation. | 6/27/2014 | Unknown | |
HACCP: Good hand washing practices. Perpetration of sanitizer solution.
Cl- Sanitizer: none made at time of inspection
- Critical: Potential for cross-contamination
storage practices
- Single service items properly stored, handled, dispensed
Singel service plastic forks and spooons on serving basket and plastic container stored in cupboard next to 3 compartment sink and by kitchen entrance did not have handles all presented facing the same way. Ensure handles face the same way. 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.
|
12/6/2013 | Routine | 95 |
Restaurant representatives - add corrected or new information about Pentecostal Church Of Jesus Christ, 401 Elm St, Peoria, IL »