.HACCP: Food handler requirements
- Foods handled with minimal manual contact
Found cups with no handles being used to dispense salt and pepper. Provide scoops with handles or another means so that surfaces that come into contact with hands do not come into contact with ready to eat foods. Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found rust on the shelf to the cooler in front area that holds milk. The seal to the reach in cooler is torn. Found duct tape on the ice machine service panel. Non food contact surfaces shall be in good repair.
- Wiping cloths clean, used properly, stored
Found wiping cloth stored next to the sanitizer pail on the front counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
The cooler drawers to the unit under cooking equipment on cooks line are sticking shut. Clean gasket area to cooler drawers. Found lime accumulation on the door and the sides on the ice machine ice bin. Dust the compressor area to the reach in cooler. Non food contact surfaces shall be easily cleanable.
- Storage/handling of clean equipment, utensils
Found wisk, spatulas, and other utensils being stored with food contact surface presented to employees.
Spoons, knives and forks shall be touched only by their handles.
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10/7/2015 | Routine | 94 |
HACCP: Provided and discussed Toxic Haccp sheet
Sanitizer used is Quats. Victory was tested and satisfactory at this time.
All frozen food was frozen
- Food protection during storage, prepartion, display, service, transportation
Observed containers of packaged cereal and packages of cardboard cups on the color in the dry storage.
Corrected by the employee moving these items off the floor.
Containers of food and food products shall be stored a minimum of the 6 inches off the floor.
- Food contact surfaces of equipment and utensils clean
Observed sticker residue on the outside of the clear plastic containers on the dry storage rack where the containers were stacked into one another.
Removed the sticker residue prior to stacking the containers.
Clean and sanitizer all food contact surfaces and be free of visible soil.
- Floors properly constructed, clean, drained
Observed the floor under and around the small victory cooler in the kitchen to be soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
Be able to provide food service sanitisation manger certificate upon request by the department.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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3/2/2015 | Routine | 95 |
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Corrected the prep cooler behind the bar is now functioning correctly at this time and was tempted at 40 degrees F. Sara, Manager, stated a part needed to be replaced which was bad causing the cooler to flux in temperatures.
Embargo tag has been removed and the cooler can not be used to store potentially hazardous foods. Maintain a thermometer in the cooler to observe temperatures.
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2/2/2015 | 1st Recheck | |
All coolers except for the cooler noted in violation 3, are working correctly.
Maintain a working thermometer in all coolers.
Victory wash, 3-compartment sanitizer (quat)s and the dish machine(high temp) were all tested and working satisfactory.
Reviewed policy on parfait and fruit cups being stored in the ice. These items are held using Time as a public health control. Placed out at 6am and kept out until gone or 9:30am after that any left are discarded.
Embargo of the Victory cooler drawers was done and they shall not be used to store any potentially hazardous foods.
All rechecks have a fee associated with them. A recheck will be conducted in 10 days or once notified the cooler is working properly, which ever comes first.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Food items in the drawer of the Victory Prep-cooler were between 50-53 degrees F. The food items are as follow: sour cream, poblano peppers, salsa, chicken breast, roast beef, turkey breast, ham, parmesan cheese, cheddar cheese, shallots, cole slaw, mozzarella, marinara sauce, ham&cheese croissant, health start sandwich and sun rise starter sandwich. All items were voluntarily discarded. See Voluntary destruction sheet for detailed amounts. All potentially hazardous foods must be stored at or below 41 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.
Drawers have been embargoed and can not be used to store anything potentially hazardous. Please contact this department once the cooler functioning properly. Recommend having the cooler serviced by a professional to assure proper operation.
- Floors properly constructed, clean, drained
Tile work under 3-compartment sink is not finished. Complete the tile work.
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 wall under the 3-compartment sink is missing its coving.
Concrete or pumice blocks used for interior wall construction in walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be finished and sealed to provide an easily cleanable surface.
- No Certified Manager Present
Two staff members have ServSafe certificates however are still waiting on the State to provided the Food Service sanitation manager certificates.
Reviewed Food Handler info with the manager.
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1/27/2015 | Final | |
The test kit for the Victory Vegetable Wash, located in the kitchen area, is now provided. Use this test kit on a daily basis to make sure the concentration is correct.
The three-compartment sink now drains properly and the grease trap has been replaced.
An additional recheck will occur on or after 1/5/15, to check the final rinse temperature gauge on the dish machine in the bar area.
- Thermometers, gauges, test kits provided
The rinse temperature gauge for the dish machine in the bar area, has not been replaced yet, due to the wrong part being ordered. The gauge will be replaced. A recheck for this gauge will occur on or after 1/5/15. Once the gauge is repaired, check the internal temperature of the water, to make sure it is reaching at least 180 degrees F, as a final rinse temperature, for proper sanitizing for this particular machine.
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12/29/2014 | 1st Recheck | |
HACCP = food handler training
quat sanitizer at buckets = 200ppm
final rinse temperature for dish machine in kitchen area = 184 degrees F
As of January 1, 2016, all food handlers (who do not currently have their Food Service Sanitation Manager Certification-FSSMC), within your establishment are required to take a 2-hour online food handler course. All courses offered are listed on our website, www.pcchd.org, on the right side of the screen, under "Recently Updated Forms", click on "Food Protection Program". This will take you to all courses available and frequently asked questions. Once each employee completes this training, print the certificate out and have them available for any inspections beginning in 2016.
Sara Hunter, the FSSMC for this establishment just renewed her certification Monday, November 17, 2014.
A recheck for the three-compartment sink, a test kit for the Victory vegetable wash and the rinse temperature gauge on the bar dish machine will occur on or after 12/1/2014. Please contact me, Kate Brown, at 309-679-6097 once the sink and gauge have been repaired and functions properly and a test kit is provided for the Victory vegetable wash.
- Food contact surfaces designed, constructed, maintained, installed, located.
The racks in both Victory coolers in the kitchen and the Victory cooler at the service area have worn racks. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Replace/resurface the racks.
- Thermometers, gauges, test kits provided
1) No test strips are available for the Victory vegetable wash. 2) The rinse temperature gauge for the bar dish machine is not reading accurately. A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used. Machine or water line mounted numerically scaled indicating thermometers accurate to +/- 3 degrees F. shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold. Provide a test kit for the Victory vegetable wash and replace the gauge for the rinse temperature on the bar dish machine. A recheck for these two items will occur on or after 12/1/14.
- Critical: Water source safe, hot, and cooled under pressure
The faucets for the three-compartment sink in the kitchen are not currently turned on due to a possible blockage from the grease trap. The grease trap is going to be serviced today (11/24/14). Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water. Once the grease trap is serviced, turn the hot and cold water on at these faucets. In the meantime, utilize the dish machine in the kitchen for ware washing. A recheck will occur on or after 12/1/14 to check that the faucets are working properly and the sinks are draining properly.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The fan connected to the wall in the kitchen above the hand sink is soiled. 2) The fan cover on the ceiling of the employee restroom is soiled. Maintain all walls, ceilings and attached equipment clean. Clean these areas.
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11/24/2014 | Routine | 91 |
HACCP: Discussed and provide hand washing haccp.
Sanitizer used is quats. Dish machine uses high temperature
- Critical: Hands washed, good hygienic practices (observed).
Observed and employee phone stored directly on a package of tortilla shells next to the toast oven.
Corrected by having the employee move the phone so that it was no longer stored in contact with the food packaging.
Employees shall maintain a high degree of personal cleanliness and conform to good hygienic practices during all working periods in the food service establishment.
- Thermometers, gauges, test kits provided
1) No test strips for the victory wash vegetable wash. 2) The gauge on the bar dish machine.
Provide proper test strips for testing the victory wash. 2) Repair the gauge so that it accurately reads the final rinse temperature.
Machine or water line mounted numerically scaled indicating thermometers accurate to +/- 3 degrees F. shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold.
- Storage/handling of clean equipment, utensils
Scoops next to the prep cooler are not being stored with the handle presented to the employee.
Arrange the spoons so they have the handle presented to the employee.
Utensils shall be stored covered or inverted wherever practical.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan blades and fan guard of the fan attached to the wall above the 3-compartment sink drain board is soiled.
Clean and maintain clean walls and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/11/2014 | Routine | 92 |
HA.CCP - discussed proper handwash procedures. Sanitizer - Quats
- Critical: Hands washed, good hygienic practices (observed).
Observed worker wiping hands on apron after properly washing hands. Utilize proper hand drying devices such as papertowels. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Peeling shelving in Victory cooler. Repair or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of Victory coolers. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Multiple clean containers with old labels and/or residue from old labels attached. Remove old labels, clean and sanitize containers.
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9/27/2013 | Routine | 90 |
HACCP - Proper handwash procedures Sanitizer - quats
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in victory undercounter cooler. Resurface or replace shelving.
- Non-food contact surfaces clean
Soiled gasket on door of Victory undercounter cooler. Clean and sanitize non food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Observed ice dumped in handsink at front counter. Handsinks shall be accessible for handwashing at all times. Clean and sanitize handsink. Worker cleanded and sanitized handsink. Corrected.
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4/30/2013 | Routine | 93 |
HACCP- Discussed the proper concentration for sanitizing solutions Sanitizer - quats
- Food contact surfaces of equipment and utensils clean
Bottom interior shelf of Victory produce cooler soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Cart holding microwave oven soiled. Clean and sanitize nin food contact surfaces.
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8/17/2012 | Routine | 97 |
HACCP - discussed temperature contol of potentially hazardous foods.
Sanitizer - heat - dishmachine
- quats - 3 bay sink
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Ice scoop in ice with handle in product.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in small Victory cooler peeling and rusted. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on Victory Cooler. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Soiled condiment containers. Clean and sanitize food contact surfaces.
- Lighting provided as required. Fixtures shielded
Broken light shield near 3 bay sink. Repair or replace light shield.
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3/29/2012 | Routine | 89 |
Install a splashguard at handsink installed near prep sink (drink/smoothie making sink).
Renovations have been completed and this establishment is granted final approval to operate per Chapter 10, Peoria County Code, Food Safety.
- Non-food contact surfaces clean
Outer surfaces of equipment and counters soiled with construction dust and debris. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Exposed bare wood panels (menu boards) above prep table. Seal all bare wood surfaces to ensure surface is smooth and easily cleanable.
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12/23/2011 | Final | |
HACCP - Temperature control of potentially hazardous foods Sanitizer - quats
- Food contact surfaces designed, constructed, maintained, installed, located.
Coated shelving in undercounter Victory cooler peeling and rusted. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gasket on door of Victory under counter freezer torn. Repair or replace gasket.
- Food contact surfaces of equipment and utensils clean
Interior bottom shelving of freezer units in dry storage area soiled. Microwave upper interior soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Gasket on the door of the Victory cooler heavily soiled. Clean and sanitize non food contact surfaces.
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10/17/2011 | Routine | 94 |
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