HACCP - Discussed and provided written information on proper handwash procedures.
Sanitizer - chlorine
- Potentially hazardous foods properly thawed
Frozen chicken in sink filled with water to thaw.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process. Workerprovided running water. Corrected.
- In-use food dispensing utensils properly stored.
Scoops stored in bulk dry goods (flour, sugar) with handle in product.
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. Remove scoops, clean and sanitize.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of 2 door True 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 gaskets.
- Critical: Sanitizing concentration
No sanitizer detected in dishmachine. Maintain sanitizer solution concentration at 50-100ppm. Worker provided sanitizerat 100ppm. Corrected.
No sanitizer buckets prepared for wiping cloths. Provide sanitizer buckets with sanitizer at a concentration of 200-300ppm. Worker provided sanitizer at 300ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Surface of large cans in walk in cooler soiled. Interior of large chest freezer soiled bottom. Soiled bottom interior surfaces of 2 door True freezer. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Shelving storing spices in both food preparation areas soiled. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Open box of portion cups stored on floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Store single service articles on shelf.
- Plumbing installed and maintained
Cold water valve on mop sink leaks.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Repair valve to remove leak.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lids open on outside dumpster.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use. Close lids.
- Floors properly constructed, clean, drained
Flooring in corners and under equipment soiled with debris. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall by fryer soiled with grease and debris. Wall and ceiling by dish machine soiled with debris. Provide a routine cleaning.
- Lighting provided as required. Fixtures shielded
No light shield on light in hood.
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.
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4/2/2014 | Routine | 82 |
On the drive to Puran India Restaurant, at 10:35am, Pam from Illinois American Water was contacted and inquired if Puran was still under the boil order. The call lasted 2 minutes. Pam stated the boil order was being lifted literally in 2 minutes. So once I got to the location the boil order was lifted. This was at 10:45am.
Discussed with the manager who was instructed to run water for 2 minutes at all sinks and dump the ice from the ice machine. After the ice is dumped run 2-3 loads of ice through the ice machine and then clean and sanitize the machine.
Establishment has approval to reopen.
No violation noted during this evaluation. | 11/21/2013 | Boil Order | |
|On 11-20-2013 I arrived at Puran to inspect the set up for a planned water main repair and subsequent boil order. Upon arrival at 10:10 it was discovered that the facility had no water. A call was made to Illinois American Water company to try and determine when water would be restored.
In the mean tine the facility was advised that they need to stop cooking due to lack of water.
They decided to voluntarily close until such time as water is restored. It was explained that once water is back on they will need to call us to reopen the facility and inspect the set up for proper boil order procedure. The numbers are 309-679-6161 or 309-679-6162 and if it is after hours please wait for the message on either of these lines to instruct you where to call.
No violation noted during this evaluation. | 11/20/2013 | Boil Order | |
HACCP: Discussed and provided reheating haccp.
Sanitizer used is Chlorine.
Note: Establishment will be under a boil order tomorrow November 20th. Discussed and provided the boil order haccp sheet.
Discussed the following with the owner: 1) locations where water could not be used for the period of time while under the boil order. These locations are all hand sinks, 3-compartment sink, dish machine, dish sprayer, ice machine, soda machine, coffee and tea maker. 2) Discussed running a couple loads of ice through the ice machine once the boil order is lifted. After running a couple loads of ice through, the ice machine must be clean and sanitized prior to using it again. Employees were going to fill up containers of water today prior to tomorrow to be used through out the day tomorrow.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
14 chicken legs for tambori on skewer were at 50 degrees F.
Corrected: Items were discarded.
Keep cold foods at 41 degree F or below OR keep hot foods at or above 135 degrees F.
Potentially hazardous foods shall be kept at an internal temperature of 41 F or below or at an internal temperature of 135 F or above.
- Food contact surfaces of equipment and utensils clean
Nozzles for the soda machine were soiled.
Clean and sanitize all food contact surfaces routinely.
Corrected the nozzles were removed and cleaned.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Single service articles not re-used
Single use plastic bowl that is used for to-go was in the rice, possibly being used as a scoop.
Corrected by having an employee remove the bowl and instructed to use a handled scoop for dispensing rice.
Re-use of single-service articles is prohibited.
- Critical: Water source safe, hot, and cooled under pressure
1) Hot water was shut off at the hand sink next to the prep station. 2) Hot water was shut off at the hand sink in the bar.
Corrected by having the valve coming out of the wall for the hot water to be turned on.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
- Plumbing installed and maintained
The hot water valve for the hand sink near the prep area does not shut off the hot water.
Employees have temporary been shutting of the hot water at the value coming from the wall.
This is allowed only as a temporary fix until the valve can be fixed.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ledge of the wall behind were the dish sprayer is located is not sealed.
Seal the ledge so that it is smooth, easily cleanable and non absorbant.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
- No Certified Manager Present
No one on duty has their food service sanitation manger certification.
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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11/19/2013 | Routine | 84 |
- Plumbing installed and maintained
Corrected the water in line was no longer leaking and the drain from the 3-compartment sink was no longer leaking.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Presence of insects/rodents. Animals prohibited
Corrected: there were no visable pest around the grease trap as mentioned in the previous inspection report. Spoke to the manager who said he just cleaned up the area around the grease trap and the floor. No pest control report was given however the manager was told to have routine pest control come and treat the facility. Price pest contorl is the company they use.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
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7/12/2013 | 1st Recheck | |
HACCP: Discussed date marking and provided date marking haccp.
Sanitizer used is Chlorine
All frozen food was frozen.
- Original container, properly labeled, consumer advisory
Tandori chicken, chicken curry and other items in the walk in cooler did not have a date and time of preparation on them.
Spoke with the manager about this who stated they were made last night. An employee labeled the products.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
Chicken, pokoa, onions with peppers and rice were all uncovered in the walk in cooler.
Corrected by an employee coving the items.
Keep food items covered during storage.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
Towels made of fabric were being used to line pans of vegetable pokora that were cooling.
Do not use absorbent material for food contact. Corrected by education and the towels were removed.
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.
- Non-food contact surfaces clean
Non-food contact areas that are soiled are: the lids of the sugar, flour and corn starch bins, and the shelving above the prep counter.
Clean and maintain clean all non-food contact surfaces.
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.
- Plumbing installed and maintained
1) The water "in" line for the ice machine is leaking and causing water to pool behind the machine. 2) The drain under the 3-compartment sink is leaking.
Fix the above mentioned items.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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. This will be rechecked also on or after 7/10/13
- Critical: Presence of insects/rodents. Animals prohibited
Some type of insect present around the grease trap area.
Consult your pest control operator to address this. In the meantime, clean the grease trap exterior and the area around it. i.e the floor.
A recheck will be conducted on or after 7/10/13. Please have a receipt of pest control operator has came and treated for the pests.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
- Critical: Outer openings protected from insects, rodent proof
Upon arrival the back door to the establishment was propped open.
Corrected by closing the backdoor.
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.
Openings to the outside shall be tight fitting and self-closing.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: in the dry storage area, under the onions in the walk in cooler and under and around counter tops in the dish washing area.
Clean and maintain clean floors
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items labeled and used properly
Various spray bottles not labeled with what they contain.
Corrected by employee using a marker to id what was in the bottles.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
- No Certified Manager Present
No food service sanitation manager at the establishment at this time.
Manager stated his brother is food certified. There must be someone on staff during food perpetration of potentially hazardous food.
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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6/26/2013 | Routine | 83 |
Complaint was received that employee was cutting vegetable and meat on the same cutting boards at the same time cross contaminating. Also the complaint was about employee hygiene practices.
Discussed with the manager about cross contamination. She showed me where they prep the meat and where the prep the vegetables. These areas are separate.
Discussed with the manager about employee hand washing and keeping good employee hygiene.
No violation noted during this evaluation. | 3/18/2013 | Complaint Investigation | |
HACCP: Discussed sanitizer concentrations in spray bottles or wiping cloth buckets. 100-200ppm.
Sanitizer used is Chlorine
All frozen food is frozen
- Original container, properly labeled, consumer advisory
Various food items were not labeled with the time and date of cooling.
Corrected: Upon speaking with the manager he said most food is held no more then 24 hours, what food is held more is date marked which was evident by other food items being labeled property. Manager placed a time and date on the product anyway.
Always mark a date and time on cooling food and date mark any food with a 7-day discard date if held more then 24 hours.
- Food protection during storage, prepartion, display, service, transportation
Various food items in the walk in cooler were not covered like the soup, chicken and pakora.
Corrected these items were covered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Scoops were being stored in standing water located at the prep coolers.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Towels were being used to soak up water from the leaking sprayer and also to provide protection for the spray hose getting to hot to touch.
Corrected by an employee removing the towels.
Non-food contact surfaces shall be non-absorbant, easily cleanable and smooth.
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.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: can opener blade, floor mixer stand and back splash and the bottom of the prep cooler on the cook line.
Clean and sanitizer food contact surfaces.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Plumbing installed and maintained
The sprayer is leaking located in the dish wash area.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Repair the leak.
- Critical: Hand washing sinks installed, located, accessible
The hand sink for the wait staff to use after handling dirty dishes was blocked.
Corrected by an employee removing the coffee bags and other items from the hand sink to make it accessible.
Hand sinks shall be made accessible at all times.
Lavatories shall be accessible to employees at all times.
- Floors properly constructed, clean, drained
The drain near the grease trap has food debris build up in it. 2) the floor under the racks in the back room and under cooking equipment is soiled.
Keep floors and floor drains clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items labeled and used properly
Numerous spray bottles were not labeled with their contents.
Corrected by an employee labeling the spray bottles with their contents.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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3/6/2013 | Routine | 82 |
HACCP: Discussed food preparation and making sure to only prep small portions of food at a time to prevent the foods from exceeding 41 degrees F.
Sanitizer used is Chlorine
- Original container, properly labeled, consumer advisory
Breaded chicken, onion sauce, yogurt, and potatoes were not labeled.
Label all cooling potentially hazardous food with the date and time of preparation.
Corrected: Food items were labeled.
Make sure to label food containers.
- Food protection during storage, prepartion, display, service, transportation
Potatoes, chicken, and onion sauce were not covered.
Corrected: Covers were provided.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Scoops in the flour and in the red chili seasoning were being stored with the handles touching the product.
Corrected: The scoops were elevated so the handle was not touching the product.
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.
Walmart and Menard buckets were being used to store food.
These buckets are not an approved food containers.
Removed the food from the buckets and place into a NSF approved container.
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.
- Single service articles not re-used
Plastic to go container was being used as a scoop in the rice.
Corrected: This item was removed and the employee was educated on not reusing single use items and using items with a handle.
Re-use of single-service articles is prohibited.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No trash can near the hand sink behind the bar.
Corrected: A Trash can was provided
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Critical: Toxic items labeled and used properly
A spray bottle with a unknown purple liquid in it was not labeled.
Label all chemicals not in their original container with the continents.
Corrected: The spray bottle was labeled.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
- No Certified Manager Present
Unable to provided Food sanitation managers certificate.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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11/5/2012 | Routine | 85 |
All the mechanical refrigeration and freezers were working correctly at the time of this inspection.
All frozen food was frozen.
Discussed with the manager about proper date marking. Label all cooling food with the time, date of preparation AND discard date.
Also discussed with the manager about how the Yogurt is made see the attached recipe.
According to the manager the yogurt is made like this:
4 gallons of milk are boiled
The milk is taken off the heat and it is let cooled until around 100 degrees F.
At that point 3-4 gallons of cold milk is added to the cooling milk to get the temperature down to 60 degrees F.
At 60 degrees F 3 table spoons of lemon juice is added.
The mixture cools and ferment for one hour outside the coolers after the one hour is up its placed into the cooler to get the yogurt down to 41 degrees.
Remember to label the yogurt from the point the yogurt reaches 135 degree F you have a total of 2 hours for the food to reach 70 degrees F and then from 70 degrees F to 41 degrees F you have 4 more hours.
Discussed using sanitizing buckets in the back for cleaning and sanitizing counter tops and food prep areas. Make sure to keep the wiping cloths in the sanitizer solution between uses.
- Critical: Cross-contamination, equipment, personnel, storage
Food was being stored in reused chemical 5 gallon buckets.
Corrected: The food was discarded and the manager was told not reuse chemical buckets for storing food.
Foods shall be protected from potential contaminants to include but not limited to dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage, and overhead leakage or overhead drippage from condensation.
- Food protection during storage, prepartion, display, service, transportation
A container of boiled milk was being cooled on the floor and also was being switched to other containers while on the floor.
Do not do any food preparation on the floor.
When speaking to the manager, he state he had ordered another prep table.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The edge of the new shelf that is installed under the pass thru window is unfinished.
Provide a finish to the edge of the shelf.
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.
- Food contact surfaces of equipment and utensils clean
Sanitize all the counter top before opening and before beginning food preparation.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
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.
- Floors properly constructed, clean, drained
Clean the floors before beginning operation.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/2/2012 | Final | |
Restaurant representatives - add corrected or new information about Puran India Restaurant, 1112 W Pioneer Parkway, Peoria, IL »