HACCP: Pest protection
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Found dumpster lid open. Corrected and spoke to the owner.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Lighting provided as required. Fixtures shielded
Found no light shields on light fixtures in dry storage.
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.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
.Excess of unused equipment in basement storage area.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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10/29/2015 | Routine | 96 |
HACCP: Provided Cooking temperature haccp sheet. Discussed proper meat storage. Raw Chicken and unpasteurized eggs always on the bottom.
Sanitizer used is Quats
All frozen food was frozen.
No violation noted during this evaluation. | 7/28/2015 | Routine | 100 |
HACCP: Provided hand washing haccp Sanitizer used is Quats All frozen food was frozen.
No violation noted during this evaluation. | 2/13/2015 | Routine | 100 |
No violations detected at time of inspection.
HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - quats
No violation noted during this evaluation. | 10/29/2014 | Routine | 100 |
No violations detected at time of instection. Sanitizer - quats
No violation noted during this evaluation. | 7/29/2014 | Routine | 100 |
HACCP - Discussed sanitizer solution concentrations with worker.
Sanitizer - quats
No violations detected at time of inspection.
No violation noted during this evaluation. | 2/20/2014 | Routine | 100 |
HAC|CP: Items not in original containers, whose identity could be mistaken must be clearly labeled with contents.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
, 1Set of tongs and a slotted spoon had handles that were severely damaged and presented a contamination hazard to foods.
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
Grey wheeled cart 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.
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11/21/2013 | Routine | 98 |
|HACCP: Keep floors dry to help reduce pest attraction.
- Single service items properly stored, handled, dispensed
Boxes for sugar packets, sleeves holding cups, and carriers sitting directly on floor in stock room area.
Single service articles shall be stored at least six inches above the floor in closed cartons or containers.
*Items moved.
- Plumbing installed and maintained
Leak in line at sprayer of 3 bay sink. Repair to eliminate.
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6/18/2013 | Routine | 98 |
HACCP: Make sure foods are only out of temperature control for a minimum amount of time while actively working with them.
- Food protection during storage, prepartion, display, service, transportation
Cardboard round containers of salt in box on floor at side of walk in.
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 designed, constructed, maintained, installed, located.
Cutting boards have grooves and cuts that inhibit effective cleaning and sanitizing.
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.
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2/13/2013 | Routine | 96 |
HACCP: Beverages may be stored in areas of the kitchen that do not pose a contamination hazard to foods or food items so long as the container the beverage is in is "closed". Proper handwashing must follow each time the beverage is consumed.
- In-use food dispensing utensils properly stored.
Scoop in chili lime mix laying flat across product with handle contacting spice.
Use scoops with handle and store tem properly- handle extended up and out of product.
*scoops removed*
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Broken plastic lid covering chili lime spice.
2) Cutting boards have grooves and cuts that cannot be effectively sanitized.
*lid 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 clean
1) Stainless table rungs that hold cutting boards were soiled in between and underneath.
2) Onion bin soiled on top and front.
3) Front edge of convection oven.
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
Trash can not immediately available at the handsink.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
*trash can provided*\\
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10/30/2012 | Routine | 94 |
Restaurant representatives - add corrected or new information about Famous City Bistro Commissary, 4918 N Sheridan Rd, Peoria, IL »