- Critical: Outer openings protected from insects, rodent proof
CORRECTED: The front door no longer has a gap between the doors.
Remember all out side opening must be tight fitting self-closing doors.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
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4/20/2012 | Recheck | |
HACCP: Discussed chemical storage provided Toxic HACCP:
Sanitizer used: Dish machine is Chlorine
Wiping cloth buckets are Quats.
- Thermometers provided and conspicuously placed
No thermometers in any of the prep coolers.
Provide thermometers for all cold holding units.
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
Raw chicken in the walk in cooler was uncovered.
Keep foods covered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Scoop for the cole slaw was being stored in standing water.
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.
Corected: Scoop was removed and placed in the soiled dish bin to be washed, rinse and sanitize. Employees were instructed to keep the scoop in the food product between uses.
- Food contact surfaces designed, constructed, maintained, installed, located.
The door gaskets of various prep coolers are in disrepair.
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.
Replace the gaskets.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: The upper interior of the microwave, the interior of the ice bin on the waitress soda machine bin, the meat slicer back ledge, the can opener blade, and the gaskets of multiple prep coolers were solid.
Clean and sanitize food contact surfaces to prevent 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.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Critical: Outer openings protected from insects, rodent proof
The outter front door has a large gap between the doors.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
A recheck will be preformed on or after 4/13/12.
- Floors properly constructed, clean, drained
The following were locations where the floor is soiled: under the 3-compartment sink, under the rice rack in the dry storage area and in the walk in freezer.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Lighting provided as required. Fixtures shielded
No light shield over a light in the waitress prep area.
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.
Provide a light shield.
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4/3/2012 | Routine | 86 |
HACCP: Discussed frequent hand washing.
Sanitizer used for dish machine is Chlorine
Wiping cloth buckets is Quats
- Original container, properly labeled, consumer advisory
Bulk flour, sugar, and rice bins were not labeled with the contents.
Label all foods out of original packaging with a common name.
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.
Corrected: Containers were labeled
- Critical: Foods properly cooked and/or reheated
1)Meat loaf was found to be held past the 7 day discard date. 2) Raw ribs in the walk in cooler not labeled with the perpetration date and time. 3) Chili in the "dough" walk in cooler had no labeling.
Foods that exceed the temperature and time combination (41 f or less for a maximum of 7 days) except time the product is frozen shall be discarded.
Label all foods with a date, time, and common name.
Corrected: Employee labeled the ribs and chili. The meat loaf was discarded.
- Potentially hazardous foods properly thawed
Raw chicken was being thawed on the prep table.
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
Corrected: An employee placed the raw chicken under running water.
- Food protection during storage, prepartion, display, service, transportation
Various food items in the walk in cooler and in the dough cooler were not covered.
Cover food at all times to prevent contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
Torn door gaskets on both prep coolers on the cook line.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
Replace the torn door gaskets.
- Food contact surfaces of equipment and utensils clean
The following food contact surface are soiled: 1) interior of the Alto-shaam hot box 2) The underside of the shelving racks. 3) The ledges of the beer coolers behind the bar.
Clean and sanitize all food contact surfaces routinely.
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.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster lids left open.
Keep dumpster lids closed at all times.
Waste containers stored outside the establishment such as dumpster, compactor and compactor systems shall be kept covered when not in actual use.
Corrected: Lids were closed
- Floors properly constructed, clean, drained
The floor in the back room soiled. The floor under the fryers heavily soiled.
Clean floors routinely to prevent build up of soil.
- Critical: Toxic items properly stored
Spray bottles with an unknown liquid were not labeled.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
Corrected: Spray bottles were labled.
- Critical: Toxic items labeled and used properly
Fly insecticide observed being stored next to cleaning supplies.
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.
Corrected: Insecticides were moved to the bottom shelve separate from the cleaning supplies.
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1/3/2012 | Routine | 78 |
- Critical: Presence of insects/rodents. Animals prohibited
This is a recheck for multiple flies in the kitchen area. At the time of this recheck the number of flies was decreased. Spoke with the manager and he stated that they have had pest control treat. He will be faxing over the pest control invoice. There was also a air curtain installed at the back door.
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9/23/2011 | Recheck | |
H.ACCP - Proper storage of wet wiping cloths in sanitizing solution
Sanitizer - buckets - quats
dishmachine - chlorine
- Thermometers provided and conspicuously placed
No thermometer in prep table cooler used to store chicken strips, fish and shrimp.
Provide a thermometer in refrigeration unit.
- In-use food dispensing utensils properly stored.
Scoops in product with handle in product: bulk sugar, rice.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of three door True prep table cooler. Repair or replace gasket.
- Thermometers, gauges, test kits provided
No test strips on premises for measuring accuracy of sanitizing solution.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Critical: Sanitizing concentration
No sanitizer detected in dishmachine. Maintain sanitizing solution concentration at 50ppm. Worker replaced sanitizer in dishmachine. Sanitizer at 50ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Heavily soiled blade on industrial can opener, upper interior of microwave heavily soiled. Clean and sanitize food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No papertowels at handsink near food prep station, no soap at handsink in wait station area.
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. Worker provided soap and papertowels. Corrected.
- Critical: Presence of insects/rodents. Animals prohibited
Observed multiple flies in kitchen.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Reheck on or after 9/6/11.
- Walls, ceilings, and attached equipment, properly constructed, clean
Observed a missing ceiling tile above prep area for rolls. Repair or replace ceiling tile. Baffles in hood above grills, fryers and ovens heavily soiled. Provide a routine cleaning.
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8/23/2011 | Routine | 83 |
Sanitizer - dishmachine - chlorine
- buckets - quats
Ok to operate per chapter 10, Peoria County Code Food and Food Handlers. Please be advised approval granted is subject to meeting requirements of Illinois State Plumbing Code.
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on counter in dishwash area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Compressor fan covers in walk in coolers heavily soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Dry storage shef next to main walk in cooler heavily soiled. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vent over main wait station heavily soiled. Provide a routine cleaning.
- Lighting provided as required. Fixtures shielded
Broken light in main walk in cooler, crack ligth shield over main wait station. Repair or replace light shields.
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6/15/2011 | Final | |
Ambient temperature of refrigeration units 37-40 degrees F.
Steam table holding hot temperature of 158 degrees F.
Sanitizer - buckets - quats
- dishmachine - chlorine
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Coated shelving in storage area peeling.
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.
Torn gaskets on doors of right side prep table cooler. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Interior of all bar coolers soiled, food storage containers and lids in storage area soiled with debris from labels, compressor fan covers in walk in cooler heavily soiled, heavily soiled blade on industrial can opener. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of beer keg walk in cooler and right auxilliary walk in cooler. Exterior of ice machine heavily soiled. Three comparment sink at bar soiled. Clean and sanitize non food contact surfaces.
- Critical: Water source safe, hot, and cooled under pressure
Handsink next to prep table cooler without hot or cold water.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
- Plumbing installed and maintained
Leaky valves on the following: handsink between walk in refrigeration units, mop sink.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Outer openings protected from insects, rodent proof
Large gaps between and under front doors leading to outside.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
- Walls, ceilings, and attached equipment, properly constructed, clean
Missing wall tiles near handsink leading to back exit. Wall covering FRP pulling away from wall. Reattach and seal wall coverings to make smooth and esily cleanable.
Soiled walls, ceiling tiles and vents throughout kitchen area. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
Unshielded lights in food prep area and dishwash/storage area.
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.
Blown lights in hood and storage area. Provide adequate lighting.
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6/14/2011 | Preliminary | |
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