HACCP: Discussed and provided information on storage of personal articles.
Frozen foods frozen.
Sanitizer: kitchen dish: 100ppm, Bar dish: 100ppm.
- Food protection during storage, prepartion, display, service, transportation
Cases of Fries were observed stored on floor of walk in freezer. -Repeat violations-
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Critical: Hands washed, good hygienic practices (observed).
Employee observed eating and drinking at prep station did not wash hands after consuming foods. -Corrected though education.
Food service employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation which includes working with: exposed food, clean equipment and utensils, unwrapped single-service articles, and after any type of activity that contaminates the hands.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Kitchen employee observed eating and drinking from an open cup while prepping foods, cup was observed stored on prep table. Employee did not wash hands after consuming food/drink products. -Corrected though education.
Employees shall consume food only in designated dining areas.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces of equipment and utensils clean
Lid to bulk spice containers, interior Delfield freezer on cook line (Right), and interior of Blodgett oven were found to be heavily soiled. -Repeat violations Clean and sanitize on a routine basis to ensure food safety.
- Single service items properly stored, handled, dispensed
Single server articles (napkins and forks) were observed stored below water line, water was leaking onto items. -Corrected by removing product.
- Plumbing installed and maintained
Soda machine water line was found leaking onto single service items (Napkins and forks)
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
|
12/7/2015 | Routine | 89 |
HACCP: Discussed and provided information on Toxic.
Hot foods hot, cold foods cold, frozen foods frozen.
Manager provided Staff Food Handlers training. All staff present have been certified in a food handlers training program. New staff have 30 days to complete training.
- Food protection during storage, prepartion, display, service, transportation
Food product boxes being stored on floor of freezer (repeat) and cut onions in walk in cooler were found stored on bottom shelf uncovered.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Ice scoop handle at bar server station was found to be in contact with 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.
- Food contact surfaces of equipment and utensils clean
Lid to bulk spice containers and interior of Blodgett oven were found to be heavily soiled. Clean and sanitize on a routine basis to ensure food safety.
- Single service items properly stored, handled, dispensed
Disposable pans were found unpackaged and upright. -Corrected by inverting and protection food contact surface.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster lid was found to be open during inspection.
Waste containers stored outside the establishment such as dumpster, compactor and compactor systems shall be kept covered when not in actual use.
|
5/18/2015 | Routine | 92 |
HACCP: Discussed and provided information on Boil Orders.
Hot foods hot, cold foods cold, frozen foods frozen.
Manager provided Staff Food Handlers training. All staff present have been certified in a food handlers training program.
- Food protection during storage, prepartion, display, service, transportation
Food product boxes being stored on floor of freezer.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Food contact surfaces of equipment and utensils clean
Lid to bulk spice containers, Bottom of Delfield freezers (Left and Right), and front line condiments holders were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Handle on Hoshizaki freezer and interior of oven were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Critical: Toxic items properly stored
Glass cleaner found at server stations intermingled with food product. -Corrected by moving.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
|
2/6/2015 | Routine | 90 |
HACCP = food handler training/cell phone usage and hand washing
quat sanitizer in buckets and at three-compartment sink in kitchen = between 200-400ppm
cl- bleach sanitizer at kitchen dish machine and bar dish machine = 100ppm
All frozen food was frozen during this inspection.
- Food protection during storage, prepartion, display, service, transportation
1) Several cases of food are being stored directly on the floor in the walk-in freezer. 2) An employees personal frozen dinner is being stored on the left top shelf of the Delfield freezer in the kitchen. Food shall be protected at all times. Elevate the cases of food up and off the floor and store the personal food item in a designated, labeled area.
- Food contact surfaces designed, constructed, maintained, installed, located.
The rack on the left side of the True cooler, located to the right of the grill at the cook line is worn on the ends. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Replace this rack.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The right door gasket on the Delfield cooler (below the sauces) at the cook line is cracked at the top. 2) The right door gasket of the Delfield freezer in the kitchen is torn. 3) The gasket on the walk-in beer cooler (bar side) is torn. Maintain all non-food contact surfaces so they are smooth, easily cleanable and in good repair. Replace these gaskets.
- Non-food contact surfaces clean
The gasket on the beer walk-in cooler (bar side) is soiled and black mold is beginning to form. Maintain all non-food contact surfaces clean. Clean this area.
- Floors properly constructed, clean, drained
The floor of the walk-in meat cooler, below the raw chicken, is soiled with chicken juice. Maintain all floors clean. Clean this area.
|
11/13/2014 | Routine | 93 |
Fire call was received to this department around 4:30am on 11/3/14. Sprinkler in the walk in freezer went off.
Conducted a inspection. For complete details please see the attached inspection report.
No violation noted during this evaluation. | 11/3/2014 | Fire | |
. HACCP: Provided Wiping cloth storage
Sanitizer used: Dish machines use Chlorine. wiping cloth buckets use Quats
All frozen food was frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The following non-food contact surfaces are in disrepair: The lid for the sandwich prep cooler and the right door gasket of the Delfield freezer.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: The black fan above the sandwich table and the fan guards of the cooling unit in the raw chicken/meat cooler.
Clean and maintain 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.
- Plumbing installed and maintained
The small tray dish machine in the back is discharging water in away that partially floods the isle.
Fix the drain so that it means plumbing requirements and no longer discharges in away the floods the floor.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
- Floors properly constructed, clean, drained
The floor in the following locations is soiled: In the corners of the walk in cooling and under/around the wheels of the dry storage racks.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
7/29/2014 | Routine | 96 |
HACCP: Provided Thawing haccp sheet.
Sanitizer used: Dish machines Chlorine...3-compartment sink and buckets use Quats.
All frozen food was frozen.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food in the walk in freezer was stored directly on the floor. 2) Raw chicken wings were uncovered in the walk in cooler
Discussed with the manager about ways to store the product off the floor. Some items were elevated up off the floor. Cover the chicken wings.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Thermometers, gauges, test kits provided
Unable to provide test strips for sanitizer.
Provide test strips for the sanitizer which is used in the establishment to measure the sanitizer concentrations.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Wash, rinse water clean, proper temperature
The wash, rinse and sanitize water was soiled.
Corrected by the manager draining the 3-compartment sinks
Equipment and utensils shall be thoroughly washed in the first compartment with a hot detergent solution that is maintained clean.
Equipment and utensils shall be washed and rinsed free of detergent and abrasives in clean water in the second compartment.
- Single service items properly stored, handled, dispensed
Cups and lids behind the front cash registrar under neat the sauces to be sold, are being stored directly on the floor in the card board box.
Elevate the boxes so that they are at least six inches off the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
When draining the sinks the water did not go directly into the drain causing water to flood the floor.
The manager said that he needs to extend the drain pipe so this is fixed.
Extend the drain pipe so it correctly drains and does not flood the floor.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: under the counter below the pass thru window, in the walk in freezer and under the racks in the walk in cooler.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Rooms clean, lockers provided and used, clean
Employee jackets were being stored on the cardboard boxes in the dry storage area.
Corrected by moving the jackets to the designated area for employee items.
Lockers or other suitable facilities shall be located in designated dressing rooms and may be located in food storage rooms or areas containing only completely packaged food or packaged single-service articles.
- Critical: Toxic items labeled and used properly
Spray bottle and squeeze able bottle at the sandwich prep station was not labeled.
Corrected by an employee labeling the botle with "water" as this was the liquid in the bottle.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
|
3/12/2014 | Routine | 86 |
HACCP: Discussed overcrowding of walk in freezer and food storage.
Quat sanitizing bucket concentration: 200 ppm.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food stored on ground of walk in freezer.
Store boxes of food a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Wiping cloths clean, used properly, stored
Wet wiping cloths found stored on surfaces throughout the establishment.
Store wet wiping cloths in an approved sanitizing solution.
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
Wing seasoning bins on dry storage shelf are soiled.
Wash, rinse, and sanitize bins.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Storage/handling of clean equipment, utensils
Food pan and fryer strainer stored on floor in front of dish drying rack in dish area.
Store food equipment a minimum of six inches above the ground on a clean and dry surface.
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.
- Floors properly constructed, clean, drained
Spill on floor in walk in freezer.
Clean and sanitize floor of freezer.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units shall be maintained clean.
- Critical: Toxic items properly stored
Glass cleaner found intermingle with single-service items.
Store glass cleaner on chemical storage rack away from food, food contact surfaces, and single-service items
|
11/26/2013 | Routine | 88 |
HACCP: Ensure all sinks are supplied with the proper concentration of sanitizing solution to effectively sanitize dishware.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Top inside lids of both prep coolers on the cookline have damaged undersides that allow insulation to be exposed and also present a safety hazard.
2) Skimmer for fryers had severely damaged wire mesh. It was thrown away.
3) Plastic lid on one of the chip bins was cracked and broken. This was thrown away.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Handles to one of the rubber coated set of tongs was severely damaged. These were thrown away.
2) Pipe wrap over the soda machine at the wait station by the bar is cracked and loose.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Food contact surfaces of equipment and utensils clean
1) Lower interior of the Blodgett oven and front ledge soiled.
2) 3 sets of soiled and greasy tongs were hanging on the clean rack above the 3 bay sink.
The food-contact surfaces of all cooking equipment and utensils •shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) |A few of the high chairs had some food debris down in the seats.
2) The areas around the sauce pump bins where the container slips into the holder is soiled.
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.
- Storage/handling of clean equipment, utensils
1) \White tubs holding clean dishware are soiled at the bottoms inside.
2) 1 white tub holding clean lids had 1 1/2 inches of standing soiled water inside.
3) Knife was stuck between the sauce dispensing units.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Plumbing installed and maintained
No f•functional hot water at the dump sink at wait station by the bar due to a missing faucet fixture.
Replace to restore full function.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at the wait station by the bar.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.-
*Paper towels supplied*
- Floors properly constructed, clean, drained
1|) Floor under and to the rear of the ice machine soiled.
2) Flooring in the mopsink/water heater/ receptacle area soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
8/26/2013 | Routine | 89 |
All frozen food is frozen
The cooler to the left of the charcoal grill was not in use. Maintenance was working it at the time of this final inspection. Make sure that the cooler is capable of maintain food temperature at or below 41 degrees F. It is recommended that the cooler be set to a ambient air temperature of 36-38 degrees F so that food is maintained below 41 degrees F.
Establishment employees were still cleaning as this final was conducted. Continue to clean and sanitize prior to opening.
Facility has approval to open and operate in accordance with Chapter 10, Food Safety Peoria County Code and Illinois Department of Public Health Food Service Sanitation Code.
The license will be mailed.
- Food contact surfaces of equipment and utensils clean
Before opening, sanitize all food contact surfaces: i.e. counter tops, prep tables, utensils, and food serving trays.
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
Before opening, clean all non-food contact surfaces: i.e food service equipment, racks and 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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Provide soap at all hand sinks.
Soap at all the hand sinks were stocked immediately.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
Before opening, thoroughly clean all floors in the kitchen and dish washing areas.
Employees were cleaning the floors during this final inspection.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
7/1/2013 | Final | |
Restaurant representatives - add corrected or new information about Buffalo Wild Wings, 5121 W. American Prairie Dr., Peoria, IL »