A recheck was done due to mechanical refrigeration not maintaining proper cold temperatures. On 9/14/11 the facility was visited but was closed. On 9/15/11 a second attempt was made but the facility was again closed due to electrical issues. It was then decided tha an inspection would be needed to reopen due to both electrical issues and issues involving mechanical refrigeration. This facility may now reopen for business. It is strongly recommended that equipment that is not in use be removed from the facility. If low scores continue and there is a repeat of previous critical violations or the critical violation warranting this recheck, a compliance conference will be scheduled to determine the future status of this establishment's food and drink license.
- Critical: Facilities to maintain proper temperatures
Walk in cooler, 2 door prep table cooler, and glass front 2 door cooler all embargoed and taken out of service for not holding temperature of 41 degrees F or less. Two door prep table cooler now maintainig a temperature of 33.9 degrees F. Glass front 2 door cooler now maintaining a temperature of 41 degrees F. Both units placed back in service and no longer under embargo. Worker states that walk in cooler has not been repaired and will remain out of service. Embargo tag left on walk in cooler unit until a sign stating "not in service, do not use" is place on it.
- Food contact surfaces of equipment and utensils clean
Interior of 2 door prep table cooler heavily soiled. Interior of upright white refrigeration unit soiled, lids of bulk seasoning containers heavily soiled. Clean and sanitize food contact surfaces. Worker cleaned and sanitized specified food contact surfaces. Corrected.
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9/16/2011 | 1st Recheck | |
There will be a recheck fee assessed for all rechecks.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Chicken in two door glass cooler 52 degrees F, sauces in walk in cooler 57 degrees F. Items were discarded.
- Critical: Facilities to maintain proper temperatures
Walk in cooler ambient temperature 57 degrees F, prep table cooler ambient temperature 56 degrees F, glass 2 door cooler ambient temperature 49 degrees F.
A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility. these refrigeration units were taken out of service at routine inspection on 8/11/11. These units have not been repaired and remain out of service. Facility was using units and items out of temperature range were discarded: chicken, sauces. THESE UNITS MAY NOT BE USED UNTIL REPAIRED AND ABLE TO MAINTAIN A TEMPERATURE OF 41 DEGREES F OR BELOW. Recheck on or after 9/8/11.
- Critical: Outer openings protected from insects, rodent proof
Front and back doors leading to outside open. Screen doors have been provided for both doors. Corrected.
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9/1/2011 | 1st Recheck | |
HACCP - Proper hygeine practices
Sanitizer - chlorine
Note - There will be a recheck fee assessed for all rechecks.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Raw chicken 51 degrees.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Worker discarded chicken. Corrected
- Critical: Facilities to maintain proper temperatures
Walk in cooler ambient temperature 49 degrees F, prep table cooler 54 degrees F, glass 2 door cooler 48 degrees F.
A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility. Refrigeration units taken out of service until serviced, then inspected by an agent of the Peoria City/County Health Department (PCCHD) and found to hold an ambient temperature of 41 degrees F or less. Recheck on or after 8/25/2011.
- Potentially hazardous foods properly thawed
Raw chicken sitting on counter to thaw.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process. Worker placed raw chicken at proper temperature in mechanical refrigeration.
- Critical: Hands washed, good hygienic practices (observed).
Observed worker lick palm of hand in food prep area. Worker was immediately instructed to wash hands. Worker washed hands utilizing proper handwash procedures. Corrected.
- Critical: Sanitizing concentration
No sanitizeing solution present on premises for sanitizing clean equipment. Provide sanitizer solution for sanitizng clean equipment. Worker purchased chlorine and made sanitizing solution in thee bay sink. Corrected.
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on counter in food prep area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Interior of glass cooler heavily soiled. Lids on bulk dry goods heavily soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on upright Frigidaire freezer, GE refrigerator and soiled shelving. Clean and sanitize non food contact surfaces.
- Plumbing installed and maintained
Drain leaks under handsink next to dishwash area.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hand drying apparatus in restroom near walk in cooler. Provide papertowels at handsinlk.
- Critical: Outer openings protected from insects, rodent proof
Front and back doors propped open in food preparation areas.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Worker closed doors to outside. Correctedf.
- Walls, ceilings, and attached equipment, properly constructed, clean
Multiple ceiling tiles missing in food preparation area.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- Lighting provided as required. Fixtures shielded
Unshielded lighting in hood above cook area and in walk in cooler.
Light shields for infra-red or other heat lamps shall be provided to surround and extend beyond the bulb, leaving only the face of the bulb exposed.
- No Certified Manager Present
No State certified food service manager present at time of inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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8/11/2011 | Routine | 67 |
HACCP: Food protection and general cleanliness of facility Sanitizer - 3 bay sink - chlorine
- Original container, properly labeled, consumer advisory
Multiple unlabled foods not in original containers in walk in cooler.
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
Chicken dish in prep table cooler 54 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Worker discarded food item. Corrected.
- Critical: Hot food at proper temperatures
Tandoori chicken on buffet line at 121 degrees F, Vermicilli Payason on buffet line at 118 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Food items were discarded. Corrected
- Food protection during storage, prepartion, display, service, transportation
Multiple food storage containers storing spices and other food items open with no lids.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Thermometers, gauges, test kits provided
No test strips on premises to check concentration of sanitizer solution.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Critical: Sanitizing concentration
Sanitizer solution concentration at 3 bay sink less than 50ppm.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. Worker remade sanitizer solution at 100ppm Corrected.
- Wiping cloths clean, used properly, stored
Wet wiping cloths on counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
He.avily soiled microwave interior, heavily soiled shelving in upright freezer, heavily soiled shelving in walk in cooler, soiled bulk spice containers. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Sheving soiled throughout kitchen area, counters and cabinets soiled with food debris. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Clean dishes stored on soiled shelving.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Single service articles not re-used
Multiple single service cups used to hold spices in prep area.
Re-use of single-service articles is prohibited.
- Critical: Hand washing sinks installed, located, accessible
Handsink in food prep/dishwash area filled with soiled dishes. Handsinks are for handwashing only. Worker cleaned and sanitized handsink. Corrected.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No self closing feature on employee restroom closest to walk in cooler. No papertowels or handsoap in same restroom. No papertowels or had drying device at handsink in food prep area.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Critical: Outer openings protected from insects, rodent proof
Back door to kitchen propped open with no screen.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Worker closed door. Corrected.
- Floors properly constructed, clean, drained
Flooring heavily soied in corners, near walls and under equipment. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Heavily soiled baffles in hood. Heavily soiled walls throughout kitchen area. Provide a routine cleaning.
Multiple ceiling tiles missing. Repair or replace ceiling tiles. Ceiling in general heavily soiled. Provide a routine cleaning.
- Lighting provided as required. Fixtures shielded
Unsheilded lighting in walk in cooler.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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3/25/2011 | Routine | 67 |
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