HACCP Discussed FSSMC and food handler training.
Chlorine sanitizer is utilized.
Frozen foods are frozen.
- Single service items properly stored, handled, dispensed
Box of single-service paper towels found stored on the floor in front of the hand sink.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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9/30/2015 | Routine | 99 |
Recheck of rear hand sink
No violation noted during this evaluation. | 5/18/2015 | 1st Recheck | |
HACCP Adequate pressure of hot and cold water shall be present at every hand sink.
Recheck will take place on around 5/11/15 to ensure that hot and cold water is pressure at rear hand sink.
Recheck fee will be assessed.
Chlorine sanitizing bucket concentration: 200 ppm
Frozen foods are frozen.
- Non-food contact surfaces clean
Exterior surfaces of fryers are excessively soiled with grease accumulation.
Thoroughly clean all non-food contact surfaces.
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: Water source safe, hot, and cooled under pressure
No water present at rear hand sink.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water.
Recheck will take place on or around 5/11/15. Recheck fees will be assessed.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No hand soap present at rear hand sink.
Provide hand soap at every hand sink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind fryers is not lightly colored.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
- Critical: Toxic items labeled and used properly
Spray bottle located on top of mini refrigerator next to degreaser is not labeled.
Clearly label spray bottle. Store all toxic items in designated chemical storage area. Corrected
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5/1/2015 | Routine | 86 |
HACCP Discussed handwashing practices.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces clean
Spill on the bottom surfaces of the chicken cooler.
Wash and clean bottom surfaces of cooler.
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 hand soap or paper towels provided at back hand sink.
Provide hand soap and paper towels at every hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
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10/6/2014 | Routine | 97 |
HACCP Discussed and reviewed proper boil order procedures.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Food contact surfaces of equipment and utensils clean
Small counter top across from stove is soiled.
Wash, rinse, and sanitize counter top.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
Shelving racks above three compartment sink are soiled.
Routinely wash and clean shelving.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind fryers and stove is excessively soiled with accumulated grease deposits and is painted dark red.
Thoroughly wash and clean wall.
Walls, including non-supporting partitions, food-preparation areas, equipment-washing and utensil-washing areas
shall be light-colored, smooth, non-absorbent and easily cleanable.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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4/1/2014 | Routine | 96 |
HACCP DISCUSSION: PEST CONTROL.
- Non-food contact surfaces clean
Soiled mop water stagnant in the mop sink. Drain, clean and maintain a clean mop sink.
- Floors properly constructed, clean, drained
Soiled and sticky floor in the back by the meat smoker.
Pest dropping sighted in the back of the meat smoker.
Clean and maintain clean floors
- Walls, ceilings, and attached equipment, properly constructed, clean
Grease accumulating on the hood vent. Clean frequently to prevent build-ups.
- No Certified Manager Present
No certified food safety personnel availaible at the time of inspection.
No certification posted
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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11/6/2013 | Routine | 97 |
HACCP DISCUSSION: SANITIZER
- Single service items properly stored, handled, dispensed
Carton of single service foam plate stored directly on the floor near the 2 door Beverage Refrigerator containing chicken.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Hose attached to the mop sink faucet without a backflow device.
A hose shall not be attached to a faucet unless a backflow prevention device is installed. Hose was detached from the faucet
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6/28/2013 | Routine | 94 |
.Establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
Establishment gets very warm in the summer time. Screens must be installed on the doors, if the solid doors will be left open.
Smoker will not be used. If the establishment would like to smoke foods in the future, prior approval must be received from the Health Department. Also, HACCP plans must be received and approved prior to operations.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Duct tape used on shelving edges.
- Plumbing installed and maintained
Three compartment sink leaking from faucet.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No garbage can provided near handsinks.
- Critical: Toxic items labeled and used properly
Sanitizer in spray bottle is straight bleach.
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5/28/2013 | Final | |
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