HACCP - Discussed and provided written information on proper thawing of foods.
Sanitizer - buckets - quats
- dish machine - chlorine
Frozen foods were frozen.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in walk in cooler.
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. Resurface or replace shelving.
- Food contact surfaces of equipment and utensils clean
Lid on bulk flour container soiled with debris. Interior surfaces (door) of microwave ovens soiled. Clean and sanitize food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above fryers soiled with debris. Provide a routine cleaning.
|
12/9/2015 | Routine | 95 |
HACCP - Discussed and provided written information on date marking.
Sanitizer - buckets - quats
- dish machine - chlorine
Frozen foods were frozen.
- In-use food dispensing utensils properly stored.
Scoop in ice with handle in product at bar.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice. Worker removed scoop from ice. Corrected.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on the doors of the following mechanical refrigeration units: Delfield prep cooler (QB backup), Traulsen 2 door cooler, and drawer coolers.
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. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Soiled shelving in walk in cooler. Clean and sanitize food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled with dust and debris. Provide a routine cleaning.
|
9/11/2015 | Routine | 95 |
HACCP - Discussed and provided witten information on handwashing.
Sanitizer - dish machine - heat
- buckets - quats
- spray bottles - quats
- 3 bay sink at bar - chlorine
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed a worker drinking a beverage near back food preparation area. Worker discarded beverage container and returned to preparing food with same gloves on.
Single-use gloves shall be discarded when damaged or soiled or when interruptions occur in operations.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on several drawer coolers (cooks line).
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. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Shelving in walk in cooler soiled with debris. Interior surface of ice cream freezer soiled. Clean and sanitize food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood on back line soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
|
3/9/2015 | Routine | 91 |
The salad prep cooler in the kitchen now has an air temperature of 38 degrees F. Monitor the temperature to make sure the potentially hazardous food items are maintained at 41 degrees F or below.
No violation noted during this evaluation. | 11/5/2014 | 1st Recheck | |
HACCP = date marking
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) The salad prep cooler at the cookline had the door left open and the potentially hazardous food items temped at 50-54 degrees F. The food items had been in there at total of 4 hours and were voluntarily disposed of. Maintain all cold potentially hazardous items at 41 degrees F or below. The air temperature remains at 51 degrees even after the door has been shut for a while. The food products are going to be kept on ice and held for no more than 4 hours. Maintain ice under these products and monitor the temps until this cooler is repaired. A recheck will occur on or after 11/3/14. 2) Potentially hazardous food items such as orange juice and half and half were found in the coolers at the bar area without proper labels for date marking. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. The half and half has been voluntarily discared and the orange juice has been in there since yesterday (Sunday) and has had a label placed on it. Maintain dates on all potentially hazardous food items.
- In-use food dispensing utensils properly stored.
The handle for the ice scoop was found touching the ice in the ice bin at the end of the bar. Store all scoops with the handle up and out of the food product to prevent contamination. The handle has been removed from the ice.
- Food contact surfaces designed, constructed, maintained, installed, located.
Several racks within cooler/freezer units throughout the establishment are worn and/or are rusting. The locations are the following: walk-in cooler
- Food contact surfaces of equipment and utensils clean
Two of the top interior surfaces of the microwaves at the cookline are soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
The exterior surfaces of the fryers and several coolers and covers of condensers at the cookline are soiled. Maintain all non-food contact surfaces clean. Clean these areas.
|
10/27/2014 | Routine | 89 |
HACCP: Provided Refrigeration storage haccp
Sanitizer used: Quats 3-compartment sink and buckets. Chlorine for the dish machine
All frozen food was frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The rack in the salad cooler is rusted and has chipping coating. Also the rack where sea food is thawing/stored in the walk in cooler is rusted and has chipping coating.
Resurface, replace so that the racks are smooth, easily cleanable, not absorbent and free of rust or other improfections.
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.
- Floors properly constructed, clean, drained
The floor around the wheels of the meat racks in the walk in cooler are soiled.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items labeled and used properly
Spray bottle on the chemical shelving with blue liquid in it was not labeled.
Corrected by the manager labeling the spray bottle with the proper window cleaner label.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
|
7/29/2014 | Routine | 93 |
HACCP: Provided cooling haccp sheet
Sanitizer used: Dish machine - Chlorine (50ppm) Quats for 3-compartmnet and wiping cloth buckets
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The rack in the walk in cooler which is used to store sea food is rusted and has chipping covering.
Replace or resurfaces so that it is smooth, easily cleanable and free of chipping materials.
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 items are soiled: The door ledges of the bunker style cooler at the bar, the drain pipe at the dish machine area and the metal brace on back of the oven.
Clean and maintain clean all non-food contact surfaces to prevent accumulated 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.
- Floors properly constructed, clean, drained
The following are locations where the floor is soiled, specially along the baseboards: under the 3-compartment sink at the bar, around where the floor cleaner machine is by the mop sink and under the waitress drink line(east wall).
Clean and maintain clean floors focusing on areas long the baseboards.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
3/14/2014 | Routine | 97 |
The establishment has hot water to all sinks which require hot water. The establishment has approval to open and operate.
Noted establishment has put in place temporary wall coving to prevent mopping and other liquid from coming into contact with the wall studs and other wood. This is a temporary fix and should be repaired or retile as soon as possible.
Spoke to the manager who stated they are pricing a new waitress/condiment work/shelving area, which will replace the wood.
- Critical: Water source safe, hot, and cooled under pressure
Corrected: The establishment has hot water at all sinks which are required to have hot water.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
|
1/9/2014 | Complaint Investigation | |
During the walk through with Bob and Liz, they explained that the workers had already cleaned anything that would have been in contact with the standing water. This included any shelving which is 6 inches off the floor in the kitchen area, the inside of all the coolers and shelving in the waiter area.
Coolers were function correctly at this time holding temperatures at or below 41 degrees F. Spoke to the manager who stated foods in the coolers which were in contact with the standing water was discarded. Also any items on the lowest racks which was in contact with the water was discarded. All was done prior to this inspection.
Workers were seen using Quat sanitizer to clean. Dish machine was still in correct operation at this time.
Since there is no hot water at this time, there must be a inspection to verify the hot water is fixed prior to opening.
This inspection was for compliance to the Peoria County Food Ordinance and the Illinois Department of Public Health Food Code.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The condiment shelving near the dish area is soiled and appears to have some water damage to it. It is recommended this be replaced with something other then the sealed wood. A material which is durable, smooth and easily cleanable is preferred.
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
Clean the fronts of the coolers and lower shelving which may have been exposed to the standing water.
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 Hot water at this time.
- Floors properly constructed, clean, drained
Clean floors in the restroom, behind the bar and in the kitchen area prior to reopening.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Repair the wall coving in the restrooms and at any spot in the coving missing tiles in the kitchen area.
In speaking with the manager they are bringing in a temporary coving which is going to be used until it can be retailed.
Exposed studs, joists, and rafters in rooms other than in the walk-in refrigerating units, food-preparation areas, equipment and utensil-washing areas, in toilet rooms and vestibules shall be finished to provide an easily cleanable surface.
|
1/7/2014 | Complaint Investigation | |
Sanitarian responding to food borne illness complaint made no 12/8/13. Complainant reported FBI after eating at a Tazewell county food establishment. Complainant listed Longhorn Steakhouse in food history report. Upon inspection, I spoke with manager Tim Johnson. I reminded him of proper handwashing procedures of all employees and staff. Any employees who is suffering from symptoms such as diarrhea, vomiting, flu, etc should be sent home until full recovery. Manager did not report and sickness of workers. During the time of inspection, proper handwashing practices were observed of wait staff and bartender.
No violation noted during this evaluation. | 12/13/2013 | Complaint Investigation | |
Restaurant representatives - add corrected or new information about Longhorn Steakhouse #5266, 7401 Grand Prairie, Peoria, IL »