Frozen foods were frozen.
Sanitizer - buckets, 3 bay sink - chlorine
- dishmachine - heat
HACCP - Discussed and provided written information on proper storage of foods.
- Critical: Sanitizing concentration
No sanitizer detected in sanitizer solution at 3 bay sink. Maintain sanitizer solution concentration at 50- 100ppm. Worker corrected solution by adding sanitizer at 100ppm. Corrected.
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12/1/2015 | Routine | 96 |
HACCP - Discussed and provided information on date marking.
Sanitizer - 3 bay sin, buckets - chlorine
- dish machine - heat
Frozen foods were frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Milk in containers in cooler not labeled. All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1. Worker date marked potentially hazardous food items. Corrected.
- Non-food contact surfaces clean
Soiled gasket on doors of prep table cooler. CVlean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above grill soiled with debris. Provide a routine cleaning.
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8/31/2015 | Routine | 93 |
Haccp - Discussed and provided written information on date marking of potentially hazardous foods.
Frozen foods were frozen.
Sanitizer - chlorine, heat
- Non-food contact surfaces clean
Can racks in dry storage area soiled with debris. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled with debris. Provide a routine cleaning.
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4/28/2015 | Routine | 98 |
HACCP - Discussed and provided written information on cooling of foods.
Sanitizer - dishmachine - heat
- buckets, 3 bay sink - chlorine
Frozen foods were frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cut boards discolored and in disrepair.
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. Resurface or replace cut boards to make smooth and easily cleanable.
- Food contact surfaces of equipment and utensils clean
Shelving in walk in cooler heavily soiled. Clean and sanitize food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Lower section of wall behid grill area soiled with dust and oil.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable. Provide a routine cleaning.
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12/8/2014 | Routine | 95 |
HACCP: Discussed proper and routine testing of sanitizer in the sanitizing spray bottles to ensure that they are at the correct concentration.
Frozen foods are frozen.
Chlorine bleach is used as a sanitizer in the three compartment sink
- Food contact surfaces of equipment and utensils clean
Shelving in the walk in cooler is soiled. The interior shelving of the prep cooler at the cook line is soiled.
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.
- Non-food contact surfaces clean
Spice rack shelving above the mixers in the cook line area is soiled. The shelving under the soda fountain serving line is soiled.
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.
- Storage/handling of clean equipment, utensils
The buffet line plate storage tables with the salad bowls is heavily soiled.
Clean and sanitize the interior of the storage carts.
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.
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8/28/2014 | Routine | 96 |
HACCP: Discussed proper date marking. Provided Date Marking HACCP bulletin. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1. If a refrigerated, ready-to-eat potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat potentially hazardous food that has been subsequently combined with additional ingredients or portions of food, the date marking shall be that of the earliest-prepared or first-prepared ingredient. Foods that are appropriately marked with a date or day that exceed a temperature and time combination shall be discarded.
Frozen foods are frozen.
Chlorine bleach and quats are both used in the establishment. The concentration of the spray bottles was adequate for each respective sanitizer. The dish machine is a single rack, stationary, dual temperature machine, the color strip monitor changed from blue to all orange.
- Original container, properly labeled, consumer advisory
There were foods cooling in the walk in cooler that did not have the time that the foods were first begun to be cooled.
Discussed proper cooling procedures and provided a HACCP bulletin. Ensure that times are always placed on items that are cooling to ensure that items are properly cooled. Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Foods handled with minimal manual contact
Employee's were observed utilizing bare hand contact for preparation of chicken wraps for consumption.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible. Employees shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves.
- Food contact surfaces designed, constructed, maintained, installed, located.
A broken salad dressing container was being used in the salad bar.
Corrected
- Critical: Sanitizing concentration
The sanitizer concentraion the three compartment sink was found to be 0ppm.
Corrected
- Floors properly constructed, clean, drained
The floors under the ice cream machine, soda fountains and Vulcan stove are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall by the Vulcan machine is heavily soiled. The fan covers in 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.
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3/10/2014 | Routine | 89 |
HACCP: Maintaining all refrigeration units at a low enough temperature setting (35-37°F) to ensure potentially hazardous foods are always kept at a temperature of 41°F or below including during times of heavy traffic.
Cl- Sanitizer: 100 ppm Dish Machine Heat Sanitizer: 180°F
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Self serve chocolate ice cream mix in ice cream machine was at a temperature of 71°F. Ice cream machine had been turned off an unable to keep mix at 41°F or below. Ensure all potentially hazardous foods as is the already prepared ice cream mix are stored cold at or below 41°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. Corrected, ice cream mix discarded and machine turned on. Monitor machine to ensure it is working properly.
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11/18/2013 | Routine | 95 |
HACCP: Proper hot holding temperatures and proper heat sanitizing temperature.
Quat Sanitizing: 300 ppm Dish Machine Heat Sanitizing. 188° F
- Critical: Hot food at proper temperatures
Philly Beef Patties on pan next to fryers had temperature of 128° F. Maintain Potentially hazardous foods held hot at or above 135° F.
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.
Corrected by employee, determined time it was below proper temperature and reheated to 165° F before placing in hot holding steam unit.
- Floors properly constructed, clean, drained
Floor of walk in cooler is excessively rusty and falling in disrepair.
Resurface walk in cooler floor. 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 cleansable, durable material.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ventilation Hood above grill and fryers in kitchen area has some grease build up. Clean as often to maintain clean and minimize the risk of grease fires.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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6/12/2013 | Routine | 93 |
HACCP: Labeling of Potentially Hazardous Foods/Prevention of Cross-contamination
Cl- Sanitizing 200ppm
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
Racks in walk-in cooler are excessively dusty.
Clean and sanitize all food contact surfaces often.
Equipment, utensils and food contact surfaces shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Floors properly constructed, clean, drained
Floor of walk in cooler is excessively rusty and falling in disrepair.
Resurface walk in cooler floor.
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 cleansable, durable material.
- Critical: Toxic items properly stored
Lighters used to light stoves where stored in a container along with food service utensils in kitchen.
Store any toxic items away and below any food and food service items.
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.
Corrected, lighters removed from utensil storage.
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3/11/2013 | Routine | 88 |
HACCP: Date marking. Add 6 days to today's date to get your 7 day out date. Discard foods after 7 days.
cl- used as santiizer @ 100ppm
hot water used in dish machine to sanitize @ 184 degrees
- Food protection during storage, prepartion, display, service, transportation
Milk is dispensed from gallon containers in quantities of 8 oz or greater. Customers serve themselves.
Milk and milk products for drinking purposes shall be provided to the consumer in an unopened, commercially filled package not exceeding one pint in capacity, or drawn from a commercially filled container stored in a mechanically refrigerated bulk milk dispenser.
- Single service articles not re-used
Single use containers such as cottage cheese containers reused to store other foods in .
Re-use of single-service articles is prohibited.
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10/30/2012 | Routine | 96 |
Restaurant representatives - add corrected or new information about Sanders'/Cefcu, 5401 W Dirksen Pkwy, Peoria, IL »