HACCP: Cooling Cl- sanitizer is used in the establishment Frozen foods were stored frozen
- Original container, properly labeled, consumer advisory
Observed bowl of noodles placed in True cooler to "cool" without a date and time of cooling labeled. Label all cooling items with the date and time that cooling begins. Label all cooling potentially hazardous food with the date and time of preparation.
- In-use food dispensing utensils properly stored.
Handle of ice scoop stored in larger ice machine at drink station with handle touching ice. Corrected: handle extended out of ice. Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towel dispenser empty at hand washing sink in kitchen and hand washing sink in drink station. Corrected: paper towels provided in convenient location next to hand washing sinks. A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
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10/19/2015 | Routine | 96 |
HACCP: Boil Order Guidelines
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Hand sink in kitchen is not sealed to the wall. Seal hand washing sink to the wall.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: interior of microwave in kitchen, interior True cooler shelves. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Non-food contact surfaces clean
Exterior handles of True freezer and True cooler are soiled. Clean all non-food contact surfaces as often as necessary to maintain clean.
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6/18/2015 | Routine | 96 |
Establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
An employee is currently taking a CFSSM class.
- Food contact surfaces of equipment and utensils clean
Soda gun heavily soiled.
- Walls, ceilings, and attached equipment, properly constructed, clean
Three compartment sink is not sealed to wall.
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5/13/2015 | Final | |
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