See attached inspection report. MJ
No violation noted during this evaluation. | 12/23/2015 | Complaint Investigation | |
HACCP Discussed food handler training
Quat sanitizing bucket concentration: 150 ppm
Frozen foods are frozen.
- In-use food dispensing utensils properly stored.
Handle of scoop in floor bin was found with handle buried in the flour.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
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9/29/2015 | Routine | 99 |
HACCP Employees shall wash hands when switching tasks.
RFS 15-0266 was addressed during the inspection. Complainant reported that worked did not wash his/her hands before prepping a breakfast sandwich with bare hands. Worker had previously handled money and had not washed hands while switching tasks. Employees were instructed to properly wash their hands whenever they handle the cash wrap and prep any food. Employees were also made aware that bare hand contact shall be minimized by the use of tongs, single-service gloves, or deli tissue. Proper hand-washing HACCP bulletin was given to staff, MJ
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Hands washed, good hygienic practices (observed).
Observed employees not washing hands in between prepping drink orders and handling money.
Properly wash hands in between switching tasks. Corrected
- Wiping cloths clean, used properly, stored
Wet wiping cloths found lying on counters tops.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- No Certified Manager Present
FSSMC certificate is not present in the establishment.
Provide certificate at next inspection.
All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
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7/15/2015 | Routine | 94 |
Handsink has been added to drive thru. Cooler is now functioning at 38 degrees.
Establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
Check number 4412 has been received in the amount of $300 for the license fee.
No violation noted during this evaluation. | 6/12/2015 | Final | |
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
'Front display cooler holding at 90 degrees.
Owner stated that the cooler is the wrong wrong and will be replaced.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all food contact surfaces.
- Non-food contact surfaces clean
CLean all non-food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Handsink missing from drive -thru area. Plans were revised July 16, 2014 to include this handsink.
Provide handsink as indicated on plans.
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6/10/2015 | Preliminary | |
Upon inspection, leaks were not found. Donuts were places on display cases as part of establishment's standard operation procedures. Air cooling unit is place away from donuts. MJ
See attached inspection sheet.
No violation noted during this evaluation. | 7/9/2014 | Complaint Investigation | |
HACCP Discussed storage of personal drinks and personal items.
Quat sanitizing three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Thermometers, gauges, test kits provided
Thermometer not present in milk refrigerating unit.
Provide calibrated thermometer in milk refrigerating unit.
A numerically scaled indicating thermometer accurate to +/- 3 degrees F. shall be provided for convenient use at the sink and be used for frequent checks of water temperature
- Non-food contact surfaces clean
Exterior vents and bottom surface of microwave is heavily soiled with accumulated food debris.
Wash and clean vents and surface of microwave.
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.
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3/31/2014 | Routine | 98 |
HACCP: Discussed and reviewed pest control records,.
Sanitizer used is Quats
All frozen food was frozen.
- Original container, properly labeled, consumer advisory
Sugar container under the front counter was not labeled.
Corrected by providing a label for the sugar container.
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.
- Single service articles not re-used
To-go cup was found being reused as a scoop in the sugar bin. Do not reuse single use articles and use a handled scoop.
Corrected the cup was removed from the sugar bin.
Re-use of single-service articles is prohibited.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Hose was in the mop sink without having a back flow prevention device.
Corrected the hose was removed from the mop sink.
A hose shall not be attached to a faucet unless a backflow prevention device is installed.
- Floors properly constructed, clean, drained
The floor under the equipment throughout the kitchen, along the edges of the wall, are soiled. 2) The floor under the grey racks is soiled.
Clean and maintain clean floors, focusing on hard to reach areas such as the ones way back along the floor and wall.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
No light shield over the light in the freezer.
Provide a light shield or a shatter proof bulb f=in the freezer.
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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9/13/2013 | Routine | 90 |
HACCP: Provided hand washing haccp Sanitizer used is Quats. All frozne food was frozen.
- Food protection during storage, prepartion, display, service, transportation
The bagels in the walk in cooler were being stored with out covering.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Corrected by an employee coving the bagels.
- Plumbing installed and maintained
Drain at the 3-compartment sink is leaking.
Employee stated they are aware of it and have let the manager know. Fix the leak.
Drains from commercial dishwashing machines, dishwashing sinks, pot washing sinks, pre-rinse sinks, silverware sinks, bar sinks, soda fountain sinks, vegetable sinks, potato peelers, ice machines, steam tables, steam cookers, and other similar fixtures shall be indirectly connected in compliance with 77 Ill. Adm. Code 890.1410(a).
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Both restrooms are were out of hand soap.
Resupply the hand soap.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
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3/11/2013 | Routine | 95 |
Sanitizer used is Quats.
New owner Sunita Patel is currently not making any major changes to the facility. However, in the future a remodel will be done of the store. Please be aware that a plan review and aerial drawing will be needed and approved by this Department before any major construction is conducted.
Facility is going to no longer be making the doughnuts at this location. Doughnuts will come from her other locations.
The facility has approval to begin operations under the new owner Sunita Patel.
- Lighting provided as required. Fixtures shielded
Lights in the prep area are missing the black "boot" at the end of the lights to complete the cover for the lights.
Provide a complete cover for the lights.
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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1/22/2013 | Final | |
.HACCP: Discussed back flow prevention. Hoses can not be attached to facets unless they have a back flow prevention device.
Sanitizer used is Quats.
- Original container, properly labeled, consumer advisory
Sugar in a container under the front counter was not labled with a common name.
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.
Corrected: Container was labled with "Sugar"
- Food protection during storage, prepartion, display, service, transportation
Boxes of muffins were on the floor in the walk in freezer.
Store all food a minimum of six inches off the floor.
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
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) The hand sink in the women's restroom was leaking on the hot water side. 2) The hand sink fixture is leaking and is causing water to drop onto the floor.
1) Repair the leaking hot water valve in the women's restroom. DO NOT TURN the hot water off completely. All sinks must be supplied with BOTH hot and cold water.
2) Fix the leaking fixture so that it does not cause a nuisance of excuse water on the floor.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair.
- Floors properly constructed, clean, drained
The floor under the hand sink is soiled with water and mold.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Dustless methods of cleaning floors such as vacuum cleaning, wet cleaning, or the use of dust-arresting sweeping compounds with brooms shall be used in a food service establishments.
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4/10/2012 | Routine | 94 |
This is a recheck for the ice machine and front cooler.
Corrected: The ice machine has been cleaned and when opening the door no rust or other debris falls into the ice bin. Embargo tag has been removed.
Corrected: The cooler behind the bar had a ambient air temperature of 40 degrees F. Routinely monitor food temperatures.
No violation noted during this evaluation. | 1/11/2012 | Recheck | |
HACCP: Discussed backflow prevention and keeping the hose above or out of the flood ring.
Sanitizer used is Quats.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The cooler up behind the front counter is not functioning properly. The internal temperature is 58. Employee stated it stopped working this morning. Employee has scheduled it to be repaired.
Food that ws voluntarily discarded were: Ham, bacon, sausage, 14 veggie cream cheeses, 10 Plain cream cheese.
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.
A recheck will be performed on or after 01/18/12. Please contact this department if it is fixed before this date.
- Critical: Cross-contamination, equipment, personnel, storage
Rust chips from the door hedge is falling into the ice in the ice machine. The interior baffled is soiled of the ice machine.
Foods shall be protected from potential contaminants to include but not limited to dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage, and overhead leakage or overhead drippage from condensation.
Ice was discarded and Employee stated they will get ice from the gas station until the machine is fixed and cleaned.
A recheck will be performed on or after 01/18/12.Please contact this department if it is fixed and cleaned before this date. The ice machine has been embargoed.
- Food protection during storage, prepartion, display, service, transportation
Various boxes which contain bagel dough were left open.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Keep foods covered to prevent contamination.
- Non-food contact surfaces clean
The door handles on the Sev-lift machine are soiled.
Clean routinely to prevent accumulation of soil
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.
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1/3/2012 | Routine | 88 |
HACCP: Discussed back door needing repaired, repair or replace before next inspection.
Frozen food: Frozen
Sanitizer: Chlorine
Pest Control Operator: American Pest Control
Note: Provided schedule for refresher course.
- Food protection during storage, prepartion, display, service, transportation
1)The doughnuts in the back room by the oven arenot covered. 2) Muffins in walk in freezer being stored on the floor. 3)Several food items in walk in cooler and freezer not covered.
Keep food covered and protected at all times.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Racks in walk in cooler rusty. 2) A bowl without a handle being used as a scoop.
1)Resurface, repair or replace the rack in walk in cooler. 2) Use a dispensing item with a handle to dispense food to minimize contact of hands with food product.
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.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The racks in the soda/side storage room are rusty. 2) The gasket of the dairy dispensing machine is cracking. 3) The lid of flour bin is cracking and chipping.
1) Replace, resurface, or repair soda rack. 2)Repair or replace gasket of dairy dispensing machine. 3) Replace lid of flour bin.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Food contact surfaces of equipment and utensils clean
1) Back splash of dispensing dairy machine soiled. 2) Interior of ice bin heavily soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Soda racks 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.
- Single service items properly stored, handled, dispensed
Lids next to coffee being stored with food contact surface facing up.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Lighting provided as required. Fixtures shielded
Light in small storage room not shielded.
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.
- Rooms clean, lockers provided and used, clean
An employee's purse is being stored hanging on equipment in the kitchen.
Sufficient lockers or other suitable facilities shall be provided and used for the orderly storage of employee's clothing and other belongings.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Green scrubbing pads being stored in hand washing sink.
Maintenance and cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in a manner that does not contaminate food, utensils, equipment, or linens.
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7/11/2011 | Routine | 88 |
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