HACCP: Discussed Proper food storage and putting product away in a timely manner. All product should be stored 6" above floor after delivery.
Frozen foods frozen.
Cl- used for dish, 100ppm. Quat used in 3 comp sinks and buckets, 200-300ppm.
Note: Floors in downstairs kitchen are starting to show signs of disrepair. fix damaged/cracked spots and seal or paint floor to ensure a smooth, durable, nonporous, easy to clean surface.
- Lighting provided as required. Fixtures shielded
Light shields missing completely, or missing end caps in several locations in basement storage areas. Install to ensure proper food safety.
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12/4/2015 | Routine | 99 |
HACCP: Discussed and provided information on Date Marking, Potentially Hazardous Foods, and Power Outages.
All staff have received Food Handler Training. Newly hired staff have 30 days to complete training.
Frozen foods were frozen
- Thermometers provided and conspicuously placed
Metal stem thermometer was found reading 42 degrees in an ambiant temperature of 73 degrees in downstairs kitchen.
A metal stem-type numerically scaled indicating thermometers accurate to +/- 2 degrees F. shall be provided to assure attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods.
- Single service articles not re-used
Single service 4 oz cups being used as scoops in spice containers. -Corrected by removing.
Re-use of single-service articles is prohibited.
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6/23/2015 | Routine | 97 |
HACCP: Discussed the importance of discarding broken containers and hand washing HACCP.
Hot foods hot, cold foods cold, frozen foods frozen.
Sanitizer: Buckets: 200ppm Quat, Dish: 100ppm Cl-
All staff have received their food handlers training.
- Food contact surfaces of equipment and utensils clean
Self above expo cooler and prep kitchen utensils storage were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
Delfield kitchen freezer handles were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Lighting provided as required. Fixtures shielded
Light shields missing from several locations in basement storage areas. Install to ensure proper food safety.
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3/20/2015 | Routine | 96 |
This complaint investigation is due to a call received today. The caller calmed that 22 out of 25 attendees of a catered event became ill after consuming wraps from one world. The wraps at the event were ham, turkey with bacon, veggie and a veggie tray.
While at the establishment the following was done:
1) Discussed with the manager if any employee had called in ill the past week. No employee's called in ill however some employees had called in due to their children being ill.
a) Discussed the importance of hand washing. Provided hand washing haccp sheet.
2) Discussed with the manager if the employee who prepared the wraps was ill. That employee was not ill and has not called in ill.
3) Reviewed the temperature logs from that day. Temperatures are taken in the morning, mid-day and in the evening. According to the log all temperatures were at or below 41 degrees. Attached to this report is the temperature log.
4) Temperatures were taken in the walk in cooler and the prep cooler where all catering is preped. See above for those temperatures.
5) Discussed with the manager the importance of preparation time and to be aware of the amount of time it takes to prep food. Do not allow the food to sit out. Once finished with one tray place it in the cooler and begin preparing your next tray.
6) Discussed with the manager the delivery of the foods. Foods are kept in insulated cases during transit.
No violation noted during this evaluation. | 12/24/2014 | Complaint Investigation | |
Frozen foods frozen, hot foods hot.
A log has been implemented to record times/temps of foods that are in the cooling process and this was shown to me in the downstairs prep area.
- Floors properly constructed, clean, drained
Floor surface in the basement is uneven, brick surface that is not easily cleanable in the soda room.
Floors of garbage or refuse storage rooms, shall be constructed of easily cleanable, non-absorbent material.
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12/5/2014 | Routine | 99 |
Temps Continued...
Cheesecake Display Case in Bar 37 degrees F
Milk Bar Cooler 38 degrees F
HACCP: Label all bottles with contents.
Quats is the sanitizer used in buckets and in the dish machine.
Frozen foods were stored frozen.
Email: sstreight@peoriacounty.org
- Original container, properly labeled, consumer advisory
1) Multiple trays of roasted chicken and eggs were being cooled in the walk-in cooler downstairs with no time being marked for the start of cooling. Items were cooked this morning. Corrected by labeling with date and time of preparation. 2) Bottles of oil next to the Hoshizaki cooler in the kitchen were not labeled with contents. Correct by labeling.
Label all cooling potentially hazardous food with the date and time of preparation.
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.
- Food protection during storage, prepartion, display, service, transportation
Observed tray of freshly cooked eggs, with no covering or lid, cooling in the walk-in cooler downstairs. Corrected by adding an empty tray for protection from cross contamination above the eggs on the cooling rack.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Wiping cloths clean, used properly, stored
Multiple wet wiping cloths were stored on counters and prep tables downstairs and upstairs. Wet wiping cloths should be stored in sanitizer in between uses or in the dirty linens storage.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Single service items properly stored, handled, dispensed
Observed a box of single-service cups with lids stored on the floor of the dry storage area in the basement. Corrected: box elevated.
- Floors properly constructed, clean, drained
Various areas of flooring are soiled including underneath the 3 compartment sink downstairs, the floor of the walk-in coolers, and underneath equipment in the kitchen. Clean floors routinely.
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8/29/2014 | Routine | 94 |
HACCP: Provided Boil Order Guidelines
Quats sanitizer is used in the establishment
Frozen foods were stored frozen
- Thermometers provided and conspicuously placed
No thermometer present in the Hoshizaki prep fridge. Provide thermometer in every mechanical hot or cold holding unit.
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.
- In-use food dispensing utensils properly stored.
Dipwell unit holding utensils at barista station was not turned on due to the pressure being too high. Utensils were stored in standing water. The unit is going to be repaired soon so that a steady stream of water can be provided.
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.
- Single service items properly stored, handled, dispensed
Box of foam plates stored on the floor in the basement dry storage. Corrected: Box elevated.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Hand washing sinks installed, located, accessible
Hand washing sink in waitress drink area had ice poured into it. Hand washing sinks are for hand washing ONLY. Clean and sanitize sink before using for hand washing.
Lavatories shall be accessible to employees at all times.
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2/27/2014 | Routine | 93 |
HACCP: Discussed proper evaluation of dented cans to ensure that they are returned if damaged for credit, or if damaged in the establishment, they are opened and placed into a container for use within the appropriate time frame. A HACCP bulletin was provided.
Quats is the sanitizer used in the buckets. Chlorine bleach is the sanitizer used in the dish machine.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
1) Spices in basement not labeled. 2) Times were not found on the cooling foods in the walk in cooler.
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.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
A half pan of samosa was found with a date of 10/17/13 in the downstairs walk in cooler.
Corrected
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Ice transfer bucket container found stored on the floor next to the ice machine.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cut up cardboard being utilized as shelving at the coffee/bar area.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Shelving in main walk in cooler, 2) shelving in basement walk in cooler, 3) #10 can opener in basement, 4) Nacho cheese dispenser, 5) shelving in basement walk in cooler, 6) interior of the True juice cooler at the bar, 7) soda gun holsters.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled
- Floors properly constructed, clean, drained
The floor in the Per lick cooler are soiled. The floors under the bar area are soiled. Coving in various areas of the bar and basement is missing/in disrepair.
Clean all floors routinely. Repair the coving.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the ice machine room have holes present that need to be filled or a panel placed over them. The wall under the hand wash sinks in various areas also require a panel or other pipe. The light shields have debris inside them in various areas.
Repair all walls. Clean all walls, ceilings and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
The light shields are missing at the hand wash sink/freezer in the drink room.
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.
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10/30/2013 | Routine | 82 |
This is a complaint investigation for an RFS, number yet to be assigned for a possible foodborne illness (FBI) complaint that was received 10/29/13. According to the complainant, the potential cause of the FBI was suspected as being the Chicken Alfredo Pizza (without the chicken) which was purchased and consumed as a dine-in on 10/27/13. A routine inspection was conducted in conjunction with the RFS.
I spoke to Restaurant Manager Miriam Hoerr and General Manager Mike Peterson in regards to the complaint and obtained information from both of them in regards to the investigation. According to both, there have not been any complaints from any other individuals that may have called in to the establishment. A review of the employee records show that there were no 'Sick Call-In' individuals for Saturday, Sunday or yesterday. The last time a person called in sick was three weeks ago. There have not been any employees that have left early or had any symptoms of nausea, vomiting or diarrhea.
A review of the records also indicate that Ecolab was present 10/22/13 to ensure that proper sanitizer was being provided to the dish machine and dispensers. According to the managers, there have not been issues with the ice machine, dish machine, sanitizers or any other issues in general.
During the review of the pizza, it was noted that the ingredients are pizza dough, Alfredo sauce, three cheese blend and spinach. The pizza dough is a pre made dough by Rich's. The ingredients of the Alfredo sauce include 2%milk, cream, romano cheese, dry basil, pepper and garlic salt, ingredients are mixed together and then refrigerated. There have not been any changes in the ingredients. There was no left over Alfredo sauce from that day. The ingredients are placed on the crust and baked at 450F. I did discuss with the managers that it is important to continue to monitor employees and ensure that any sick employees are kept from working with foods. Also, it was discussed to ensure that the sanitizer is routinely checked and tables are properly sanitized after each customer. It was also discussed to ensure that minimum manual contact be made when cutting the pizza. This will be discussed further with supervisors to determine course of action.
- Original container, properly labeled, consumer advisory
1) Spices in basement not labeled. 2) Times were not found on the cooling foods in the walk in cooler.
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.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
A half pan of samosa was found with a date of 10/17/13 in the downstairs walk in cooler.
Corrected
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Ice transfer bucket container found stored on the floor next to the ice machine.
Corrected
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cut up cardboard being utilized as shelving at the coffee/bar area.
Corrected
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1) Shelving in main walk in cooler, 2) shelving in basement walk in cooler, 3) #10 can opener in basement, 4) Nacho cheese dispenser, 5) shelving in basement walk in cooler, 6) interior of the True juice cooler at the bar, 7) soda gun holsters.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled
- Floors properly constructed, clean, drained
The floor in the Per lick cooler are soiled. The floors under the bar area are soiled. Coving in various areas of the bar and basement is missing/in disrepair.
Clean all floors routinely. Repair the coving.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the ice machine room have holes present that need to be filled or a panel placed over them. The wall under the hand wash sinks in various areas also require a panel or other pipe. The light shields have debris inside them in various areas.
Repair all walls. Clean all walls, ceilings and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
The light shields are missing at the hand wash sink/freezer in the drink room.
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.
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10/30/2013 | Complaint Investigation | |
HACCP: Discussed proper storage of toxic items. Provided HACCP bulletin.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the dish wash machine. Quats is the sanitizer used in the downstairs basement and in the buckets.
- In-use food dispensing utensils properly stored.
Ice bucket transfer container found on the floor next to the ice machine.
Corrected
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The pie/dessert doors are in disrepair/cracked. 2) Seals of the downstairs chest freezers are in disrepair.
1) Repair or replace the doors. 2) Repair or replace the seals.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Dry storage shelving in the basement is not sealed/painted.
Seal, paint or otherwise repair the shelving.
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.
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
The following food contact surfaces are soiled: 1) The nacho cheese dispenser, 2) interior white upper portion of the large ice machine by tea room, 3) interior of True 3 door vegetable prep cooler, 4) counter top under the grill, 5) vegetable racks of the walk in cooler, 6) salt, sugar and other spice container covers in the basement are soiled.
Clean and sanitize routinely and maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil. 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.
- Non-food contact surfaces clean
The following non foods contact surfaces are soiled: 1) Food transport and bus carts, 2) #10 can opener plastic holder upstairs, 3) seals of the Pepsi catering cooler, 4) the fan covers in the basement are soiled, 5)
- Single service items properly stored, handled, dispensed
1) Aluminum to go containers were found stored with the food contact surfaces expose at the kitchen cooking area. 2) Single service utensils at the tea prep area were found with handles facing various directions.
Corrected
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7/9/2013 | Routine | 92 |
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