- Observed hard boiled eggs date labeled 2/24/16. On date of inspection, it was 1 day past day expiration. All potentially hazardous foods must be discarded or used by the 7 day date label. Employee discarded eggs at time of inspection.
- Observed pasta and marinara sauce uncovered in the prep cooler. All foods must be covered when in storage to prevent contamination.
- Observed the metal shelving in the back storage area to begin to rust and chip. All food contact surfaces must be smooth, easily cleanable, and free of breaks/chips. Repaint, reseal, or replace to allow for proper cleaning.
- Observed a paper like material used to line the shelf below the stove top. All food contact surfaces must be easily cleanable and non-absorbent. The paper towels create an absorbent and not-easily cleanable surface. Remove the towels from below the stove top.
- Observed a cardboard box lined with towels to collect grease from the fryer baskets as they hang. All non-food contact surfaces must be easily cleanable and non-absorbent. The cardboard box and paper towels create an absorbent and not-easily cleanable surface. Remove the items and replace with a collection unit that can be removed and cleaned.
- Observed the following floors in need of repair: gap along the bottom of grey cabinet allowing debris to get in an uncleanable area, crack along the floor of the back storage area in need of sealing. All floors must be smooth, easily cleanable, and maintained in good repair. Repair floor to allow for proper cleaning.
- Observed a small gap along the entire ceiling to wall juncture in the back storage area. Seal the juncture to prevent entrance into facility and allow for proper cleaning.
- Observed peeling paint on the fume hood located above the stove and fryers. Repaint, reseal, or replace to allow for proper cleaning.
- Observed chemical in a clear spray bottle without a label. All chemicals must be labeled to prevent misuse. Employee dumped chemical out during inspection.
- Observed a large amount of items placed in back room of the dining area that are not in use and are in a disorganized fashion. All articles not necessary for the operation and maintenance must be removed from the facility to prevent rodent/pest harborage areas and allow for proper cleaning.
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03/02/2016 | Regular | 79 |
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