HACCP: Discussed and provided information on Hand Washing.
Frozen foods frozen.
No Violations found during inspection.
No violation noted during this evaluation. | 9/14/2015 | Routine | 100 |
HACCP: Discussed and provided information on Boil Orders. Cold foods cold, frozen foods frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving in the supply room is exposed particle board which is absorbent. There are stains which indicate something was spilled and the particle board absorbed whatever was spilled.
Seal the shelving so that it is no longer absorbent.
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.
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.
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4/9/2015 | Routine | 99 |
No hot foods at time of inspection.
See attachment for original form and signatures.
Frozen foods are frozen.
No violations identified at time of inspection. No PHF noted during inspection.
No violation noted during this evaluation. | 10/21/2014 | Routine | 100 |
HACCP: Provided and discussed hand washing
Sanitizer used is Quats. In speaking with the manager he stated some people use chlorine. Either one is okay as long as it can be measured with the correct sanitize test strips.
All frozen food was frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Shelving in the supply room is exposed particle board which is absorbent. There are stains which indicate something was spilled and the particle board absorbed whatever was spilled.
Seal the shelving so that it is no longer absorbent.
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.
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.
- Critical: Sanitizing concentration
Sanitizer being used in the 3-comp sink is quats and the concntration was below the manufactures required 200-400ppm. The reading was around 100 ppm.
Corrected by the manager making a new sanitizer soulution.
Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer's specifications for concentration for using chemicals for sanitization.
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4/8/2014 | Routine | 95 |
HACCP Discussed proper usage and testing of Quat testing strips with employees.
Quat sanitizing three compartment solution concentration 200 ppm.
No violation noted during this evaluation. | 9/16/2013 | Routine | 100 |
HACCP: Discussed sanitizer use. Quat sanitizer 400 ppm
- Critical: Wholesome, sound condition
A heavily dented can of pineapple was found in the cabinet at the smoothie bar.
Food containers deemed as unacceptable by departmental guidelines shall not be used in the food establishment.
Worker will send back to distributor.
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3/22/2013 | Routine | 95 |
HACCP: Discussed checking sanitizer concentration with test strips routienly and remaking it when necessary throughout the day. Also discussed using a non absorbant material to wipe down counter tops. If using a cloth material, cloth must be stored in sanitizer between uses.
Frozen foods were frozen.
Quat used as sanitizer-100 ppm
- In-use food dispensing utensils properly stored.
Observed handles of protein powder scoops stored touching powder.
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.
Store scoops in way mentioned above.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed torn door gasket on floor cooler.
Non food contact surfaces shall be maintained in good repair.
Repair/replace torn door gasket.
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4/20/2012 | Routine | 98 |
HACCP: Discussed routinely checking sanitizer concentration at three compartment sink daily. Use test strips. Concentration for Quat sanitizer shall be 50-200 ppm. Observe concentration at three compartment sink low, it was remade by employee, violation was corrected.
Frozen foods were frozen.
Quat used as sanitizer- 100 ppm
- In-use food dispensing utensils properly stored.
Observed scoops for powders stored with handles touching product.
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.
Store scoops in a way mentioned above.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Observed torn door gasket of the floor cooler.
Non food contact surfaces shall be maintained in good repair.
Repair/replace torn door gasket.
- Food contact surfaces of equipment and utensils clean
Observed soiled interior of floor cooler.
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.
Clean and sanitize interior of floor cooler.
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1/20/2012 | Routine | 96 |
HACCP: Discussed having designated employee area for employee belongings, the deteriorating cooler door gasket, and sanitizing the peanut butter scoop.
Frozen foods were frozen.
Quat used as three comp sanitizer- 100 ppm
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Observed incorrect use of the three comparment sink, no rinse.
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.
Follow the sequence mentioned above. Violation corrected by education.
- Thermometers, gauges, test kits provided
No test trips available for bleach sanitizer.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
Provide test strips for beach sanitizer.
- Wiping cloths clean, used properly, stored
Observed wiping cloths on service counter top.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces of equipment shall be clean and rinsed frequently in one of the approved sanitizing solutions.
Provide bucket of sanitizer at appropriate concentrations and maintain wiping clothes inside bucket in between use.
- Food contact surfaces of equipment and utensils clean
Observed soiled storage rack inside floor cooler next to floor freezer.
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.
Clean and sanitize racks in cooler and maintain clean.
- Critical: Toxic items properly stored
Observed spray bottle bleach concentration at >500 ppm.
The concentration of bleach used as a sanitizer shall be between 50 and 200 ppm.
Remake bleach spray bottle concentration and maintain at 50 - 200 ppm. Bottle was dumped out, violation corrected during inspection.
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11/17/2011 | Routine | 89 |
HACCP = food-contact surfaces/non-absorbent shelves
quat sanitizer in the three-compartment sink = 400ppm
quat sanitizer in the spray bottle = 100ppm
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers on the ceiling of the True "Gold's Gym" cooler are soiled. Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Clean these areas.
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4/5/2011 | Routine | 99 |
Restaurant representatives - add corrected or new information about Gold's Gym, 5131 W. American Prairie Dr., Peoria, IL »