HACCP: Hand washing.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
Note: Great improvement seen during today's routine inspection in regards to cleaning and sanitizing, as well as proper date marking and labeling of spices/sauces. Continue these good practices. Restrooms were labeled with "Out of Order" signs. According to manager, these signs were put up to discourage non-customers from utilizing the restrooms. Restrooms were checked and are fully stocked and in working order. Ensure that restrooms are provided for employees and customers at all times.
- Food protection during storage, prepartion, display, service, transportation
Various containers of food are stored in the Deli Meats and Cheeses cooler in the back storage room without a lid or covering. Provide a lid or covering for all foods. Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- In-use food dispensing utensils properly stored.
Bowls are stored in the large black container bins of flour and rice on the spice storage rack with the hand contact portion touching the food. Provide scoops with handles that can be stored with the handle 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.
- Storage/handling of clean equipment, utensils
Clean utensils for buffet are stored with the food contact surface facing the customer. Store all utensils with the handle facing the customer so that the food contact surface is not touched and contaminated.
Facilities for the storage of knives, forks and spoons shall be used to present the handle to the employee or the consumer.
- Critical: Hand washing sinks installed, located, accessible
Hand wash sink in dish wash room next to vegetable prep table was blocked with a bucket. Maintain all hand sinks fully accessible for hand washing at all times. Do not pour anything down the hand sink or store anything inside of it. Corrected: Bucket moved.
Lavatories shall be accessible to employees at all times.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink in dish wash room did not have soap or paper towels. Provide soap and paper towels to all hand sinks. Hand sink at front of establishment is heavily soiled. Clean and sanitize all hand sinks routinely to provide an area for effective hand washing.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls behind the hand sink next to the microwave in the kitchen and behind the 3 compartment sink in the dish room are soiled. Clean and sanitize routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/12/2014 | Routine | 89 |
HACCP: Discussed importance of proper sanitizing of food contact surfaces and dishes/equipment. Sanitarian showed staff how to make a bottle of sanitizer and how to test it to ensure it is at the proper concentration. Sanitizer must be present in the facility at all times in order to operate.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
Note: Establishment had baked potatoes and other cooked items that had been cooled and were going to be used in future entrees. Due to this, the establishment risk category is being changed to High Risk and will receive 3 inspections per year.
- Original container, properly labeled, consumer advisory
1) Various cooked foods stored in black bins in the "Deli and Meats" Cooler were not labeled with the date and time of cooling. 2) 2 containers of white powder in Kemp low-fat yogurt tubs on spice shelves were not labeled with contents. 3) Various spices in Homz plastic bins on spice shelves were not labeled with contents.
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
1) Mango Lessi in Coca-Cola cooler stored with no covering. 2) Multiple containers of food in the prep cooler by the oven are stored with no covering 3) Large white tubs with various powders in them were stored on the shelf next to the office and in the office with no covering. 4) Single-service bowls were stored in black containers of white powder on shelf with no handle to prevent contaimination by hands.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
An employee's Dunkin Donuts coffee cup was being stored on the same table that bread was being kneaded and rolled out on. Corrected: Beverage moved.
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.
1) Spice shelves are bare wood. Seal or paint wood to provide a smooth, nonabsorbent, easily cleanable surface. 2) Hand sink near serving line is starting to come apart from the wall. Reseal hand sink to wall and fill in any gaps or holes in the caulk.
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.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
3 compartment sink was not set-up correctly upon arrival. The first sink was set-up for washing with dish detergent, the second sink was set-up for rinsing, and the third sink was being used to dry dishes. No sanitizer was being used in the third compartment. Sanitizer must be used in the third compartment by submersing dishes for a minimum of one minute in 50-200 ppm chlorine followed by air-drying. Corrected by education.
- Thermometers, gauges, test kits provided
Establishment was unable to provide test strips for sanitizer. Purchase test strips.
- Critical: Sanitizing concentration
No sanitizer was present in facility upon arriving for inspection. Corrected: Manager brought bleach and a bottle of sanitizer was made at 100ppm cl-. Ensure sanitizer is made daily and tested frequently to ensure it is between 50ppm-200ppm chlorine. All food and non-food contact surfaces must be cleaned and sanitized at regular intervals throughout the day.
- Food contact surfaces of equipment and utensils clean
Interior of Spacemaker microwave is soiled. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Single service items properly stored, handled, dispensed
1) Foam bowls and plates on the serving line are stored with the food contact surface exposed to potential contamination. Store single-service items with the food contact surface inverted. 2) Single-service utensils at the serving line were stored with handles facing every which way. Store single-service utensils with the handle facing the customer to avoid contaimination of the food contact surface. 3) A box of Dart hot lids were stored on the floor behind the serving line. 4) Boxes of single-service items were stored on the floor in the office.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.
- Single service articles not re-used
Large tubs for sour cream, yogurt, and other foods were being re-used to store various spices and foods.
Re-use of single-service articles is prohibited.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) Hand washing sink closest to serving line was soiled with pieces of vegetables. Hand washing sinks are for HAND WASHING ONLY. Corrected: Sink was cleaned. 2) No paper towels, soap, or a waste receptacle was available at the hand sink in the 3 compartment sink room.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
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2/13/2014 | Routine | 77 |
This establishment has been given final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Several areas along service line/counter have unsealed wood supports.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Provide garbage cans, soap, and paper towels for all handsinks.
- Lighting provided as required. Fixtures shielded
Lightshields imcomplete in refrigerator room.
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1/13/2014 | Final | |
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