HACCP: Discussed and provided information on Hand Washing.
- In-use food dispensing utensils properly stored.
Ice scoop handle was found to be in contact with ice in bin.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Food contact surfaces of equipment and utensils clean
Ice machine baffle was found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Non-food contact surfaces clean
Seals on Traulsen cooler were found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Soap and paper towels missing from kitchen hand sink.
A supply of sanitary towels shall be conveniently located near each lavatory.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
Floors in basement were found to be soiled and have unnecessary debris. Clean on a routine basis.
- No Certified Manager Present
There is no certified person present at the establishment, nor is there an original certificate of certified personnel.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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12/6/2014 | Routine | 93 |
HACCP: Discussed proper procedures for boil orders. Provided HACCP bulletin.
Chlorine bleach is the sanitizer used in the establishment.
Note: The establishment is in the process of obtaining investors, they wish to remain a medium risk facility. If there are changes to the kitchen, equipment or menu, a plan review may be required. The kitchen is 'temporarily closed' and not in use, some equipment is unplugged and shut off until such time as it will be re-opened.
Provided requirements for open air dining.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The seal of the prep cooler across from the stove is torn and in disrepair.
Repair all seals routinely.
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 metal interior baffle of the ice machine is soiled. The plastic ice scoop holder at the ice machine is heavily soiled. The seals of the walk in cooler is soiled. The meat slicer is heavily soiled.
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.
- Storage/handling of clean equipment, utensils
Utensils in the brown storage container are not protected from overhead contamination.
Cover or store the container in a drawer other protected area.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Critical: Outer openings protected from insects, rodent proof
The side and front doors were propped open at the time of inspection.
Discussed ensuring methods are used to protect all openings, doors must remain open, if the establishment wishes to have doors open, a variance may be completed, however, proper procedures and other items must be done in order to approve said variance.
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.
Openings to the outside shall be tight fitting and self-closing.
- Floors properly constructed, clean, drained
The floor drain next to the walk in cooler is heavily soiled. The floors under equipment at the bar are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The vents in the men's and women's restroom are soiled. The walls in the walk in cooler are soiled.
Clean all walls and attached equipment routinely.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
There is no certified person present at the establishment, nor is there an original certificate of certified personnel.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
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5/15/2014 | Routine | 90 |
HACCP: Dating ready to eat potentially hazardous foods and discarding after 7 days counting date of open/prep as day 1.
Dish Machine Sanitizer: Cl- 100 ppm Quat Bar Sanitizer: 300 ppm
- Critical: Wholesome, sound condition
Small opened bag of deli turkey in small True prep table/cooler next to walk in entrance was spoiled. Do not keep spoiled food in establishment. Discard as soon as signs of spoilage appear.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption. Corrected, employee discarded.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Metal container holding ready to eat cooked sausage pizza topping (almost empty) was not dated wit time of open or perpetration. Date sausage topping wit date of open and discard after 7 days counting day of open as day 1. All refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, with the date or day by which the food shall be consumed on the premises, sold, or discarded once the original container is opened on premises and, if the food is held for more than 24 hours. The day the original container is opened in the food establishment is counted as Day 1. Corrected by education.
- Thermometers, gauges, test kits provided
No test strips were provided upon request. Ensure test strips are present and used in establishment to monitor proper sanitizer concentrations.
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
Dish machine did not have any sanitizing solution concentration. Sanitizer bottle was empty. Ensure source of sanitizer for dish machine is always present to provide a Cl- (bleach) concentration of 100 ppm. Test with test strips. Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer's specifications for time and concentration for machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization. Corrected, replaced sanitizer bottle.
- Food contact surfaces of equipment and utensils clean
1) Interior of microwave on cook line is heavily soiled. 2) Interior of soda nozzle and holster at bar was heavily soiled. Clean and sanitize as often as needed to maintain clean.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Bottom of Traulsen refrigeration unit on kitchen line has heavy soil accumulation. 2) Exterior of oven and fryers have heavy soil/grease accumulation. Clean as often as needed to maintain clean. 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
Metal cook ware (pans and trays) stored in wire rack in corner of kitchen by oven and fryers on cook line were stored with heavy soil. Ensure all clean utensils and containers holding them are clean when stored. Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Single service items properly stored, handled, dispensed
Single service to go containers on yellow built in wood shelves in back kitchen wall were not covered or inverted. Protect the food contact surfaces of to go containers by covering or inverting. Single-service articles shall be handled, stored and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Critical: Hand washing sinks installed, located, accessible
Hand sink by bar entrance was obstructed with a pitcher soaking a soda gun. Evidence of use as dump sink in the form of garnish lime was also present. Use hand sinks for hand washing only. Hand sinks shall be accessible to employees at all times. Corrected, by education and employee removed obstruction.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink next to kitchen entrance did not have drying towels or drying device. Provide disposable drying towels for every hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each hand sink.
- Floors properly constructed, clean, drained
1) Floor behind bar is heavily soiled in between and underneath equipment and hard to reach areas. 2) Kitchen floor in hard to reach areas, in between equipment, next to dump sink and next to oven and fryers on back cook line is heavily soiled. Clean as often as needed to maintain clean. Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Hood vent above cook line especially above fryers has grease build up. Clean as often as needed to maintain clean and minimize possibilities of grease fires.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items labeled and used properly
Spray bottle holding cleaner and held in bar well was not labeled. Label all spray bottles with content. Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents. Corrected, labeled.
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9/19/2013 | Routine | 67 |
HACCP: Proper thawing procedures of frozen potentially hazardous foods and cross contamination
Cl- Sanitizing 100 ppm
Hours of Operation:
Mon. - Sun.
9pm - 4am
- Original container, properly labeled, consumer advisory
Black olives, mushrooms and other pizza toppings were not labeled with name. Label all bulk products when removed from their original containers.
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.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Sour cream in walk-in cooler, cheese for cheese dispenser stored in Traulsen cooler, and sausage topping for pizza was not dated with date of opening and/or perpetration. Date all potentially hazardous foods when prepared or opened. Use within 7 days and discard left overs after the 7th day. 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 education.
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on bar. Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Interior of Emerson microwave and small pizza oven in kitchen have soil build up. Clean as often as necessary to maintain clean. The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Traulsen refrigeration unit racks on back kitchen line have heavy soil accumulation as does bottom of unit. Clean as often as needed to maintain clean. 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
1) Clean cooking utensils next to flat grill and prep cooler in kitchen were being stored in an excessively soiled plastic container. 2) Metal pans and trays were stored soiled on corner rack in back line. Ensure all clean utensils and containers holding them are clean when stored. Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sinks in kitchen were missing paper towels for drying. Provide disposable drying towels or proper hand drying methods at every hand sink station.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each hand sink Corrected by manager, provided hand drying paper towels..
- Floors properly constructed, clean, drained
Floors throughout kitchen in hard to reach areas such as behind and underneath equipment and racks were heavily soiled. Clean as often as needed to maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling vents in walk in cooler have excessive soil build-up. Clean as often as needed to maintain clean. Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Critical: Toxic items properly stored
Pesticides, 2 cans of bug spray, were stored intermingled with cleaning supplies on rack next to mop sink. Store pesticides away from cleaning supplies, food and food items.
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 by employee, placed in office.
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5/16/2013 | Routine | 80 |
- Critical: Sanitizing concentration
Corrected. Dish machine now providing 100ppm cl- sanitizer.
- Critical: Hand washing sinks installed, located, accessible
Corrected. Rack has been moved to provide access to handsink.
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10/19/2012 | 1st Recheck | |
H'ACCP: Pest control- drain flies cl- used as sanitizer @ 100ppm in bar three compartment sink
- Critical: Potential for cross-contamination
storage practices
- Critical: Sanitizing concentration
No sanitizer available in dish machine.
Provide 50-200ppm cl- sanitizer.
Do not use dish machine until a recheck inspection has been completed.
A recheck fee will be assessed for all recheck inspections.
- Food contact surfaces of equipment and utensils clean
Interior of pizza oven heavily soiled.
- Plumbing installed and maintained
Three compartment sink leaking heavily from faucet.
- Critical: Hand washing sinks installed, located, accessible
Handsink near back prep table blocked with dish shelving and box of food.
Lavatories shall be accessible to employees at all times.
Corrected by moving.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap at front bar handsink.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
A. Fryer floors soiled.
- Lighting provided as required. Fixtures shielded
A. No end caps on light shields located in reach in cooler.
B. No lighting in basement where ice machine and walk in cooler are located.
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.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
- No Certified Manager Present
No certificate of certified person available at time of inspection.
Provide certificate of certified person.
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10/15/2012 | Routine | 81 |
- Critical: Water source safe, hot, and cooled under pressure
Corrected. Three compartment sink and basement handsink now both have hot and cold running water.
A recheck fee will be assessed for all recheck inspections.
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5/15/2012 | 1st Recheck | |
HACCP: Handwashing
Owners phone number 222-4874
cl- used as sanitizer in three compartment sink and dish machine @ 100ppm
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
A. Open employee drinks stored on bar.
B. Employee chewing gum.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee~s hands
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Bar three compartment sink set up incorrectly as wash, sanitize, rinse.
Three compartment sinks must be set up wash, rinse, sanitize.
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on bar.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Single service items properly stored, handled, dispensed
Boxes of single use items such as straws and cups stored on floor in side storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Water source safe, hot, and cooled under pressure
A. No hot water at basement handsink.
B. Kitchen three compartment sink missing the faucet, therefore no water is provided to the sinks.
Each compartment of the three compartment sink shall be supplied with hot and cold potable running water.
Lavatories shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap or paper towels at both bar handsinks.
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.
- Critical: Outer openings protected from insects, rodent proof
A. Front doors propped open.
B. Side doors propped open.
C. Door in storage room which leads to upstairs open.
Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized.
Corrected by closing.
- Critical: Toxic items labeled and used properly
Toxic spray bottles in kitchen area near mopsink not labeled with contents.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
Corrected by labeling.
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5/10/2012 | Routine | 75 |
The door leading to the upstairs from the side storage room must remain closed at all times. If it is found to be open during an inspection, it will be marked as a #35 violation.
A wall and a staircase have been added since the last inspection with the previous owners.
Final approval is based on the menu submitted to this department on 03/28/12 and the equipment available at the time of final inspection. To avoid the plan review process, the new owners have stated that they intend to operate under the same concept of the previous owners, which includes the menu and the equipment. THIS FACILITY MAY NOT CHANGE THE MENU OR EQUIPMENT WITHOUT PRIOR APPROVAL BY THE HEALTH DEPARTMENT. If significant changes are made to the menu or equipment, the facility may be required to submit a plan review packet.
This facility has received final approval to operate under the guidelines of Chapter 10, Food Safety, of the Peoria County Code.
- Original container, properly labeled, consumer advisory
Shakers in kitchen are not labeled.
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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
A. Gaskets on 2 door small reach in cooler torn.
B. Basement walk in cooler racks rusty.
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.
- Food contact surfaces of equipment and utensils clean
Silverware in clean utensil divider heavily soiled.
- Storage/handling of clean equipment, utensils
Clean dishes such as bowls and cups stored with food contact surface up.
Store inverted to protect the food contact surface.
- Walls, ceilings, and attached equipment, properly constructed, clean
A wall with a door to the kitchen has been built since the last inspection of the previous bar. This wall is black in the kitchen.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
- Lighting provided as required. Fixtures shielded
Light bulbs in 4 door reach in cooler not properly shielded.
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
A. Scented bleach used as a sanitizer.
B. Spray bottles in kitchen not labeled.
Never use scented bleach as a sanitizer.
Label all spray bottles with contents.
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4/3/2012 | Final | |
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