|HACCP: Scoops must have handles if used repeatedly.
- Original container, properly labeled, consumer advisory
No times on the bulk cooked and cooled gyro meat in walk in dated today.
Label all cooling potentially hazardous food with the date and TIME of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Several potentially hazardous foods in the prep cooler were not at proper temperatures. See page 2.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above.
*Ice will be allowed to keep a working supply only (small amount) of potentially hazardous foods in the top of the pre cooler until adjustments or repairs can be made. Do not store potentially hazardous foods in this unit until is capable of holding products at 41 degrees or less.
hot dogs, sliced cheese, gyro sauce, stuffed pockets and sausages were disposed of.
- Non-food contact surfaces clean
Can opener blade had sticky build up on cutting surface.
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
*can opener was cleaned*.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
-No soap was available at the rear handsink across from the mopsink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
*soap was immediately supplied*
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6/26/2013 | Routine | 91 |
HACCP|: Recall that the maximum life of date marked items is 7 days.
- Non-food contact surfaces clean
1) Food debris on accessory areas of the slicer (not on blade).
2) Food debris in lower middle area between unused drawers in 4 drawer unit.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap was available at the main handsink in the cook area.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
*soap was immediately provided*
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2/6/2013 | Routine | 97 |
HACCP: Clean hidden areas such as above grill and fryers, seams between boards and tables etc.
- Original container, properly labeled, consumer advisory
1) Container of salt under prep table area no labeled.
2) Dough filled item- pizza squares - in walk in not labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Hot dogs (large) and gyro meat in walk in not date marked.
2) Hot dogs, sausages and polish in pre cooler in front not date marked.
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 and the product has a maximum life of seven (7) days.
- Foods handled with minimal manual contact
Small plastic and Styrofoam cups used in spices and salt at prep area.
Suitable dispensing utensils- designed with a handle - shall be used by employees to avoid unnecessary manual contact with food
- Food contact surfaces designed, constructed, maintained, installed, located.
Metal strainer on shelf at prep area used for lettuce was excessively damaged with loose and torn metal mesh.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Plumbing installed and maintained
Leak at the waste drain pipe under the middle bay of the 3 bay sink.
Repair to eliminate leak of waste.
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10/26/2012 | Routine | 89 |
HACCP: Carefully monitor dates and ensure labeling is correct.
The prep cooler had the freshest looking display I have ever observed. Nice job!
- Non-food contact surfaces clean
1) Sides of fryer and stove in area between the 2 soiled.
2) Table top under slicer and rear of slicer top soiled.
3) Openings under counter top where bags could fit soiled.
4) Inside gehl's unit nozzle soiled with dried cheese.
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.
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7/18/2012 | Routine | 99 |
On 5-23-12, complaint number 12-0143 was addressed with the owner, Sami Chelbi. The complaint stated that an employee assembling food was touching their nose and then assembling food.
Proper handwashing and employee training was stressed.
A handwashing HACCP was left for him to post on site.
No violation noted during this evaluation. | 5/23/2012 | Complaint Investigation | |
HACCP: All outer openings - regardless of use - must self close.
NOTE:Complaint number 12-0063 was addressed at this time. The complaint deals with ants at the Pepsi machine and ketchup area. There were several ants present at the time of inspection. A pest control receipt was provided from Superior pest control. They treated o n 3-4-2012 -the day before inspection. . However, they were called again by the owner.
- Original container, properly labeled, consumer advisory
1) None of the food items in the bottom of the prep cooler were labeled.
2) Salt in tub at prep table was mislabeled. Gyro meat spice at prep table was not labeled.
3) Cooked and cooled gyro meat in cooler was not labeled with time.
All foods not in original containers must be labeled with date of preparation. Cooked and cooled foods must be labeled with times.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Cole slaw in walk in not labeled with date of opening.
2) Packages of hot dogs and sausages not labeled with date of opening.
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.
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.
READY TO EAT FOODS HAVE A MAXIMUM 7 SEVEN DAY LIFE. HACCP SHEET GIVEN.
- Critical: Cross-contamination, equipment, personnel, storage
3 cartons containing raw eggs were stored on the upper walk in shelves above multiple ready to eat items.
Food that is not subject to further washing or cooking before being served shall be stored in a way that protects it against cross-contamination from food that requires washing or cooking.
Regardless of packaging raw foods must be stored below or completely separate from ready to eat foods.
*Eggs were moved to the lower shelf*
- Food contact surfaces designed, constructed, maintained, installed, located.
Metal strainer had damaged mesh that had separated and was loose. .
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
*Strainer was thrown out*
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Wet towel being used under cutting board.
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.
*towel was removed*
- Food contact surfaces of equipment and utensils clean
Meat slicer on rear table not being used at time of inspection left soiled with food debris.
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.
- Non-food contact surfaces clean
Underside of shelving at prep table ad shelf above to go items soiled with splatter.
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.
- Critical: Sewage and waste water disposed properly
.Drain in middle of kitchen serving handsink is clogged and backed up into facility flooding the floor.
Water-carried sewage shall be disposed of by means of a public sewage system or an approved sewage disposal system which is constructed and operated in conformance with applicable State and local laws, ordinances and regulations.
*A lid to squeeze bottle type container was removed from the piping* Handsink drains freely now.
- Critical: Cross-connections, back-siphonage, back-flow prevented
A 90 degree angle fitting was fed inside the floor drain at the Pepsi machine.
Ice storage bins shall be drained through an air gap.
*this was removed and the hose rests outside the floor drain*
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1).No trash can at handsink by drive thru.
2) No soap or paper towels at the handsink in the middle of kitchen.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
*These items were provided*
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3/5/2012 | Routine | 73 |
This facility has been granted approval to operate under the guide-lines of Chapter10, Food and Food Handlers Code, Peoria County.
The facility must comply with the Illinois State Plumbing Code.
Facility is classified as a high risk. Please issue license.
- Critical: Cross-connections, back-siphonage, back-flow prevented
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- Critical: Hand washing sinks installed, located, accessible
A fully functional handsink has been installed within the cook area.
- Critical: Presence of insects/rodents. Animals prohibited
THe Northe doors now self close.
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2/3/2012 | Final | |
Facility has been granted approval to order foods in.
Facility will be a high risk due to cooking and cooling of gyro meat.
Bleach is the sanitizing chemical.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Drain hose that serves the ice bin on the Pepsi machine must not be down inside floor drain. Remove elbow connection that feeds hose into drain.
- Critical: Hand washing sinks installed, located, accessible
A handsink must be installed to service the cookline area. Contact a licensed registered plumber to do the installation.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
All handsinks must be supplied with the items needed to properly wash hands. Soap, paper towels, and a dedicated trash can.
- Critical: Outer openings protected from insects, rodent proof
Door to north end must self close completely.
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2/1/2012 | Routine | |
Restaurant representatives - add corrected or new information about Super Gyros, 8209 N Knoxville Ave, Peoria, IL »