HACCP = cooking temperatures HACCP form given
Quat sanitizer is used at this establishment
No violations documented during this inspection!
No violation noted during this evaluation. | 11/5/2015 | Routine | 100 |
HACCP = single-service storage
All frozen food is frozen.
Quat is the sanitizer used at this establishment.
- Non-food contact surfaces clean
The interior surface of the Cappuccino machine, surrounding the cappuccino dry mix storage containers is soiled. Maintain all non-food contact surfaces clean. Clean this area.
- Single service items properly stored, handled, dispensed
A large box of single-service cups is being stored on the floor of the dry storage area of the concession stand. Elevate all single-service items up and off the floor at least 6" for protection. Elevate the box up and off the floor.
|
6/29/2015 | Routine | 98 |
HACCP: Discussed and provided toxic item storage information.
Hot foods hot, cold foods cold, frozen foods frozen.
- Critical: Hands washed, good hygienic practices (observed).
Employee drinks found intermingles with food product in dry storage room. -Corrected by removing drinks and education.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of food and food related products.
|
11/6/2014 | Routine | 95 |
HACCP: Discussed sanitizing solutions, provided HACCP bulletin on sanitizer solution.
Hot foods hot, Cold foods cold, frozen foods frozen.
Quat being used as sanitizer.
- Floors properly constructed, clean, drained
Floors under three compartment sink in concessions stand were found soiled. Routinely clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- No Certified Manager Present
No certified person on premises.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
|
7/31/2014 | Routine | 99 |
HACCP: Proper date marking of ready to eat potentially hazardous foods when opened or prepared and held longer than 24 hrs. (Hot Dogs)
Quat Sanitizing: 200 ppm
- Food contact surfaces of equipment and utensils clean
Interior of soda nozzle in concession stands was soiled. Clean as often as needed to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Plumbing installed and maintained
Pizza chest reach in freezer holding Butche's pizza is dripping water onto floor. Fix leak or drainage.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
|
8/27/2013 | Routine | 97 |
HACCP: Proper date marking of potentially hazardous foods QUAT Sanitizing 400 ppm.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Open bags of brats and polish sausage were not dated. Date any potentially hazardous foods when opened or prepared and will not be used within 24 hrs. Discard any product left in open container after 7 days. 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. Corrected by manager, dated one bag with known opened date and discarded two bags of unknown opened date.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink stations in concessions stand and upper catering room were missing waste baskets. Ensure all hand washing stations have a waste receptacle for disposal of hand drying towels. Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used. Corrected by manager, added waste cans.
|
4/23/2013 | Routine | 93 |
HACCP: Cleaning and sanitizing of hot dog tongs every 2-4 hours quat used as sanitizer @ 200ppm
- In-use food dispensing utensils properly stored.
Popcorn scoops stored with the handles in the popcorn.
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
A. Boxes of single use items stored on the floor of the downstairs catering kitchen.
B. Single use food boats stored with food contact surface up.
Store at least 6 inches off floor.
Store food boats inverted to protect food contact surfaces.
|
11/20/2012 | Routine | 98 |
Facility has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
License covers three different areas in the museum: concession stand, lower catering kitchen, and main level catering kitchen.
If improper handwashing becomes a repeat violation or if complaints regarding handwashing are received, a handwashing sink will be required in the front concessions area.
- Thermometers, gauges, test kits provided
No test strips provided for sanitizer.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
N'o soap in handwashing soap dispensers.
Provide soap. Bulk soap is available in the facility, it just has not been put into the dispensing units.
- Floors properly constructed, clean, drained
Floors in catering area soiled with spilled liquid.
- Critical: Toxic items properly stored
A disinfectant was purchased as a "sanitizer."
A sanitizer must be used. The most common are quat and chlorine.
- No Certified Manager Present
There is no certified person. A class was scheduled for September, however it had to be rescheduled. An employee will complete the class next Monday and Tuesday. Someone must complete the class within 90 days.
|
10/10/2012 | Final | |
Restaurant representatives - add corrected or new information about Peoria Riverfront Museum Concessions, 222 Sw Washington St, Peoria, IL »