- Observed roast beef individually wrapped and in cooler without date labeling. Per employees, they are supposed to label them when they put them into thaw. Manager disposed of than at time of inspection. All potentially-hazardous ready-to-eat must be labeled with the use-by or preparation date.
- Observed sausage patties on unlit stove top at 110 °F-120°F. All potentially hazardous foods must beheld above 135°F. Manager disposed of items during inspection.
- Prep cooler on main kitchen line did not have a thermometer. All cold holding units must have a thermometer accurate within 3°F.
- Observed towels underneath coffeepots. Food contact surfaces must be non-absorbent. Remove towels to allow for proper drainage of air drying coffeepots.
- Observed deep abrasions and discoloration on the prep table cutting boards. Repair or replace to allow for proper cleaning.
- Observed chipping paint inside ice cream cooler. Repaint, reseal, or replace to allow proper cleaning.
- Observed chipping paint onside of refrigerator by dish washing area, and on shelving under surfaces in kitchen and waitress Service window. Repair to allow for proper cleaning.
- Observed wet wiping cloths on counter in cash register area and on prep table in back kitchen. All wiping cloths used on food contact surfaces must be stored in sanitizing solution between uses. Waitress place in solution during inspection.
- Observed gap along bottom of back screen door in kitchen. If the main door will be propped open, then the Screen door must be tight-fitting to deny pest entrance. Repair by 1/31/2016.
- Observed build-up of debris under equipment in main cook line. Clean as routinely as necessary.
- Observed the following areas of the floors in need of repair: damaged floor tiles throughout kitchen, damaged tiles in front of back exit door, damaged tile by dishwasher table leg, and missing floor to wall coving under dishwasher, and damaged floor in need of repainting/resealing in back storage area. Repair to allow for proper cleaning.
- Observed hole in ceiling in the back storage area by sewer pipe in narrow hallway. Repair.
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01/21/2016 | Regular | 74 |
- Observed unlabeled salt under dining bar. All bulk foods removed from original packaging must be labeled to avoid misuse. Label.
- Observed sausage at 95F on steam table. The sausage was stored on a plate and uncovered. The manager disposed of the sausage at the time of inspection.
- Observed baked potatoes being stored with raw beef in walk-in refrigerator. Ready to eat foods must be stored above or physically separate from raw foods to avoid contamination. Employee moved potatoes at time of inspection.
- Observed the following items uncovered during storage: beef base, cottage cheese, cole slaw, jello, apple sauce, salad, cooked ground beef, and fish. All foods must be covered during storage to prevent contamination.
- Observed bowls used as dispensing utensils in the beef and chicken stock. Dispensing tools must have handles to prevent bare hand contact with food. Provide proper food dispensing utensils.
- Observed towels in the following areas: in bun drawers and underneath coffee pots below beverage dispenser. Food contact surfaces must be non-absorbent. Remove towels from food contact surfaces. Observed the following food contact surfaces in the need of repair: peeling paint inside of ice cream freezer, peeling paper on shelves under service line, and cutting boards with discoloration & abrasions. Repair to make food contact surfaces smooth, easily cleanable, and in good repair.
- Observed the following non-food contact surfaces in need of repair: walk-in refrigerator door handle is broken, refrigerator in back storage area handle is broken, peeling paint on shelving in back storage area, outside of ice machine, peeling paint on railing next to entrance from dining room to kitchen, peeling paint on the side of standing freezer. Repair as necessary to ensure all non-food contact surfaces are smooth, easily cleanable, and in good repair.
- Observed sanitizer solution in server area and in the kitchen to be too low of concentration. Sanitizer in buckets must be twice the concentration of sanitizer than a dish machine/3-compartment sink. This was corrected at time of inspection.
- Observed build up of debris on toaster oven in server area and inside of convection oven. Clean routinely.
- Observed tape on 3-compartment sink faucet in kitchen. All plumbing must be in good repair. Repair three compartment sink faucet to prevent leaking.
- Observed employee using server handsink to make three compartment sink and dump drink down drain. Handwashing sinks must be accessible to employees at all times and only be used for handwashing.
- Observed 3 rodents run across light shielding in dining areas, rodent dropping on light shielding, and D-Con in light shielding. Per manager, they have contacted pest control and they have been addressing the issue. TCHD requires that copies of invoices from pest management be provided.
- Observed gap forming along bottom of back kitchen door. TCHD requires that this be repaired within 10 days.
- Observed carpet on floor in back. Carpet is not easily cleanable and absorbent. Remove carpet from food establishment.
- Observed build up of debris throughout the facility especially: under ice machine in dining room, under server line, under prep tables, under stand up refrigerators (leaves), and under all equipment. Clean routinely.
- Observed the following areas of the floor in need of repair: broken tiles server area, near dining room bar, in front of walk-in cooler & freezer, throughout back dry storage area, and under 3-compartment sink. Repair to make all floors smooth, easily cleanable, and in good repair.
- Observed the following areas of the walls and ceilings in need of repair: vent cap missing in men's bathroom, walk-in freezer & cooler, hole above refrigerator in back room, hole and peeling wall paper near pipes in back dry storage area, and fan in walk-in cooler is dripping. Repair to ensure walls and ceilings are in good repair.
- Observed damaged light shielding on a majority of lights in dining area. Repair or replace to properly shield lighting.
- Observed hand soap being stored above grain meal. Chemicals must stored away or below food or food contact surfaces. Manager removed handsoap to proper area during inspection.
- Observed large amount of equipment and unnecessary articles in the back storage area. Clean and organize to prevent providing rodents/pests harborage.
- Upon arrival to facility, no FSSMC manager was present. Since this is a Category I facility a FSSMC must be present at all times.
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11/19/2015 | Regular | 56 |
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