HACCP: Discussed sanitizing of dishes and utensils.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Temperature of food in the cooler next to a grill in the kitchen over 50 degree F. Ensure cold potentially hazardous food at 41 degree or below. Some food (cheese were discarded) Some were moved into the walk-in cooler.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusty racks in the walk-in cooler. Repair or replace to provide smooth and easily cleanable surface.
- Critical: Sanitizing concentration
No sanitizer detected in the dish washing machine. Ensure dish machine is sanitizing at 50 to 200 ppm chlorine sanitizer with the use of test strip. Owner is informed to sanitize dishes in 3-compartment sink pending the time machine is repaired.
- Food contact surfaces of equipment and utensils clean
Soiled interior of microwave over bread rack. 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.
- Non-food contact surfaces clean
Soiled door gaskets of single door cooler in the kitchen. 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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Dust accumulation on kitchen hood vents. Clean routinely and maintain clean.
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7/27/2011 | Routine | 85 |
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