HACCP: All potentially hazardous foods held more than 24 hours shall be date-marked. Count day of preparation as day 1. Discard after day 7.
Recheck will take place on or around 4/20/15 for middle prep cooler. Middle prep cooler has been embargoed. Embargo tag can not be removed until unit has been inspected by the health dept representative, serviced, and has an internal ambient temp of 41 F or below.
New kitchen equipment has been added to the kitchen. Also, the right side of the dining room is being remodel. Submit a new floor plan layout of kitchen.
Recheck fee will be assessed.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Facilities to maintain proper temperatures
Middle prep cooler has ambient temperature of 50 F.
Prep cooler is Embargoed until it has been serviced and has an interior ambient temperature of 41 F or below.
Recheck will take place on or around 4/20/015.
Recheck fee will be assessed.
A sufficient number of refrigeration units capable of holding foods at the proper cold temperatures shall be provided and conveniently located in the facility.
- Thermometers provided and conspicuously placed
Thermometer not provided in middle prep cooler.
Provide thermometer.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food found stored on the floor in the walk in freezer. Containers of strawberries found stored on the floor in the walk in produce cooler.
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: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal beverage found on middle prep cooler.
Store all personal beverages in designated personal storage area. Corrected
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. surface underneath stove, 2. surface on top of oven.
Routinely 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.
- Critical: Hand washing sinks installed, located, accessible
Bucket found in the rear hand sink near the back door.
Remove bucket and wash, rinse, and sanitize hand sink. Corrected
- Floors properly constructed, clean, drained
The following flooring areas are soiled with debris: 1. flooring underneath and around fryers, 2. flooring underneath soda boxes.
Routinely clean all flooring areas.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
No light shield provided on light bulb in beer walk in cooler.
Provide shielding for light.
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 and equipment - vented as required
Condensation build on piping in walk in freezer.
Repair ventilation.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
- Critical: Toxic items labeled and used properly
Spray bottle located on prep cooler is not labeled.
Clearly label spray bottle. Corrected
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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4/10/2015 | Routine | 75 |
HACCP Discussed date-marking.
Quat sanitizing bucket concentration: 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Box of frozen food found stored on the floor of the 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
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Industrial mixer has peeling and chipped paint.
Reseal exterior of mixer.
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
Meat slicer in rear of kitchen is soiled.
Wash, rinse, and sanitize surfaces of meat slicer.
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.
- Non-food contact surfaces clean
Bottom surface of cook line deep freezer is soiled with food debris.
Wash and clean bottom surface of deep freezer.
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
Food equipment found on the floor behind the cook line.
Store all food equipment a minimum of six inches above the ground.
Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor.
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10/10/2014 | Routine | 93 |
HACCP Discussed and reviewed storage of raw meats.
Quat sanitizing bucket concentration: 200 pm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Critical: Sanitizing concentration
Chemical sanitizer not present in chemical dish machine.
Ensure that dish machine has proper concentration of chemical sanitizer in dish machine. Kitchen manager switched out empty sanitizer bucket for a full sanitizer bucket.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
- Wiping cloths clean, used properly, stored
Wet wiping cloths found in various locations in the kitchen.
Store wet wiping cloths in an approved sanitizer bucket when not in use.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
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4/11/2014 | Routine | 91 |
HACCP: Discussed priming the dish machine before doing dishes so that the sanitizer is dosing correctly.
Note: Manager stated that he will be calling Eco lab to service the dish machine just to make sure it is functioning correctly.
Sanitizer used is Chlorine for dish machine. Quats for wiping cloth buckets and 3-compartment sink.
- Foods handled with minimal manual contact
Observed an employee using their bare hands to prepare bread.
Corrected by education and the employee dawned gloves.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: the back of the meat slicer and the interior of the microwaves.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Lighting provided as required. Fixtures shielded
There are not lights shields over the light in the waitress side of the kitchen and in the dish machine area.
Provide a light shield for the lights. Discussed getting light tubes to shield 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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12/5/2013 | Routine | 95 |
HACCP.: Discussed glove use
Sanitizer used: Dish machine use chlorine
Wiping cloth buckets and sinks Quats
- In-use food dispensing utensils properly stored.
The scoop in the floor was being stored with the handle touching the product.
Corrected by an employee placing the scoop so than the handle was extended out of the food.
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.
- Food contact surfaces of equipment and utensils clean
The blade of the can opener is soiled.
Clean and sanitize the can opener blade routinely.
Corrected by having the manager run the can opener through the dish washer.
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
The following non-food contact surfaces are soiled: The beer cooler door track ledges and the door track ledge of the glasses 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.
- Floors properly constructed, clean, drained
The floor under the dry storage racks has miscellaneous debris.
Clean and maintain clean all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The wall next to the kabob grill is soiled.
Clean and maintain clean walls.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
There is a missing light shield in the waitress/waiter area.
Provide a light shield.
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.
- Critical: Toxic items labeled and used properly
1) A Spray bottle in the dish washing area was not labeled with what it contained. 2) A spray bottle at the grill was not labeled with what it contained.
Corrected by the manager labeling the spray bottles
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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8/21/2013 | Routine | 88 |
Final approval given to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
Please store raw meats in order of cooking temperatures with the food with the highest temperature at the bottom.
Paid: $50.00 Check #3156
- Thermometers provided and conspicuously placed
Thermometers not provided in coolers.
- Critical: Cross-contamination, equipment, personnel, storage
Container of raw meat stored above ready to eat foods in walk in cooler.
Store raw meats below ready to eat foods.
Corrected.
- In-use food dispensing utensils properly stored.
Cup without a handle used as scoop in sugar and stored completely buried in the sugar.
Provide scoops with handles and store handles up and out of sugar.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Walk in freezer has excessive condensate causing ice build up on food and floors.
- 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 back handsink near walk in cooler.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster lid not closed.
- Floors properly constructed, clean, drained
Walk in freezer floors soiled with ice and food debris.
- Walls, ceilings, and attached equipment, properly constructed, clean
A. Wall near bar handsink not sealed to wall.
B. Ceilings soiled near vents.
Seal wall, clean ceilings.
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7/15/2013 | Final | |
- Critical: Wholesome, sound condition
Remove product that will not be used for the establishment. Food was located in the walk in freezer that the owner stated majority will not be used for the current menue.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
- Original container, properly labeled, consumer advisory
Soy sauce stored in an unlabeled spray bottle.
Label all food items taken from the original container and placed into another container.
- Critical: Facilities to maintain proper temperatures
All coolers must be turned on for the final inspection.
- Thermometers provided and conspicuously placed
Provide working thermometers in all coolers.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
A. Gaskets on some coolers on cook line in disrepair.
B. Condensate line in beer cooler leaking or is not hooked up causing water to pool.
Repair.
- Food contact surfaces of equipment and utensils clean
Prior to the final clean and sanitize all food contact surfaces.
All food contact surfaces shall be routinely clean and sanitized.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
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.
- Non-food contact surfaces clean
Clean and maintain clean all non-food contact through out the kitchen.
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.
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
Men's room right lavatory did not have hot water.
Provide hot water to all hand sinks and 3-compartment sinks.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
- Floors properly constructed, clean, drained
Clean the floor prior to openings. Obvious areas are as follows: under and around ice machine and syrup rack for soda area, under 3-door prep cooler to the south of the kitchen, under cooking equipment on the cookline and under the rack which is holding the old neon signs. Also clean out the other floor grates in the kitchen.(near the back door and on the cookline)
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall next to the hand sink in the bar is soiled. 2) Also the wood behind the hand sink is not sealed.
Clean the wall and seal the wood behind the sink.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
- Critical: Toxic items properly stored
Insecticides stored with cleaning products.
Discussed making sure to keep insecticides phsically separated from cleaning prodcuts.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents.
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7/9/2013 | Preliminary | |
Restaurant representatives - add corrected or new information about Mango Fondue And Grill, 1818 W War Memorial Dr., Peoria, IL »