A recheck was conducted on 11/25/15 to determine if the dish machine had been repaired to produce a proper concentration of sanitizer. During the time of inspection, the manager stated maintenance had come out to repair a hose on the dish machine. The dish machine was ran and found to produce a proper concentration of sanitizer: 200 ppm (cl-). Corrected. No further rechecks necessary.
No violation noted during this evaluation. | 11/25/2015 | 1st Recheck | |
GC:
Frozen foods frozen
Sanitizer: 0 ppm (cl-) for dishwasher
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The delfield cooler next to the grill has a torn door gasket
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.
Correct by repairing or replacing all torn gaskets
- Critical: Sanitizing concentration
The sanitizing concentration of the dish machine was found at 0 ppm (cl-)
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
Correct by repairing or replacing dishwasher. Use only the 3 compartment sink to clean soiled dishes until the dishwasher has been repaired. Dishwasher has been embargoed - see embargo tag. A recheck will be conducted on or after 11/24/15 to determine if the dishwasher has been repaired/replaced and if the chlorine concentration is at least 50 ppm
- Plumbing installed and maintained
The 3 compartment sink has a leak in the piping below the sink
- Floors properly constructed, clean, drained
The floor below the ice machine and soda machine is soiled
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Correct by cleaning all floors
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11/17/2015 | Routine | 93 |
Frozen foods frozen
Sanitizer: 200 ppm (quat)
HACCP: Date marking handout and education on date marking
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The inside door gasket of the Delfield Cooler is torn and in need of repair
Non-food contact surfaces which 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, maintained in good repair
Correct by repairing gasket
- Storage/handling of clean equipment, utensils
Metal forks and knives were found stored upwards in a metal dispensing container on the serving station
Spoons, knives and forks shall be touched only by their handles and stored in a way that prevents them from contamination
Correct by storing all utensils with the handle facing upwards and food contact surface downwards
- Plumbing installed and maintained
Handwashing sink in front of the cash register is draining very slowly.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Correct by cleaning and repairing drain
- Floors properly constructed, clean, drained
The floor drain under the 3 compartment sink in the dish room is heavily soiled
Floors, floor coverings, mats, and drains shall be maintained clean.
Correct by cleaning floor and drain
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9/18/2015 | Routine | 96 |
HACCP Discussed and provided literature on proper hand washing techniques and literature on frequently asked questions food handler training in Illinois.
Quat sanitizer three compartment sink and sanitizing buckets.
Chlorine sanitizing dishwasher.
Frozen foods frozen.
- In-use food dispensing utensils properly stored.
Single serve cups used as scoops in seasoning bins under prep line.
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.
Corrected by disposing of scoops.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket located on front line cooler.
All non food contact surfaces to be maintined in good repair.
Repair or replace gasket.
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3/25/2015 | Routine | 98 |
HACCP - Discussed and provided written information on proper temperatures of potentially hazardous foods.
Sanitizer - dishmachine - chlorine
- buckets - quats
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Raw ground beef on counter at 65 degrees F, sliced tomatoes on counter at 61 degrees F. Egg wash 56 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Maintain proper temperatures. Discard out of temperature potentially hazardous foods. Worker discarded ground beef , egg wash and tomatoes. Corrected.
- Food protection during storage, prepartion, display, service, transportation
Case of bread stored on floor of walk in freezer.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area. Store bread 6 inches above floor.
- Food contact surfaces of equipment and utensils clean
Interior bottom shelving of fry freezer and drawer coolers heavily soiled with debris.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Gaskets and surrounding areas of drawer coolers (grill and food prep cooler) heavily soiled.
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. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Single service fry containers stored on floor by handsink in kitchen area. Soiled gasket on door of walk in cooler.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers. Store single service articles on shelf.
- Critical: Hand washing sinks installed, located, accessible
Observed general manager place soiled dishes in handsink in dishroom. I prompted him to remove the soiled dishes. Worker at front counter placed a wet wiping cloth in handsink at front counter. I prompted her to remove wet wiping cloth (manager removed).
Lavatories shall be accessible to employees at all times. Hand sinks are to be utilized for handwashing only. Clean and sanitize handsinks. Worker cleaned and sanitized handsinks. Corrected.
- Floors properly constructed, clean, drained
Flooring throughout establishment soiled with debris.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Provide a routine cleaning.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above cooking surfaces soiled with debris and grease residue.
Intake and exhaust air ducts shall be maintained to prevent the entrance of dust, dirt and other contaminating materials. Provide a routine cleaning.
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10/24/2014 | Routine | 83 |
HACCP - Discussed and provided written information on temperature control of potentially hazardous foods.
Sanitizer -- buckets, 3 bay sink - quats
- dish machine - chlorine
Note - There will be arecheck fee assessed for all recheck.
- Food contact surfaces designed, constructed, maintained, installed, located.
Food storage container utilized to dispense frozen french fries (left in product). Provide dispensing items with handles designed for dispensing.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gasket on door of reach in freezer.
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. Repair or replace gasket.
- Critical: Sanitizing concentration
No sanitizer detected in dish machine. Maintain sanitizer solution concentration at 50-100ppm. Worker replaced sanitizer at 100ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Interior bottom surface of fry freezer soiled with debris. Shelving in walk in cooler soiled. Clean and sanitize food contact surfaces.
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.
- Critical: Cross-connections, back-siphonage, back-flow prevented
Back flow prevention device on dish machine leaking when in use.
Devices to protect against backflow and backsiphonage shall be installed at all fixtures and equipment where an air gap of at least twice the diameter of the water inlet is not provided between the water outlet from the fixture and the fixture's flood-level rim.
There shall be no cross connections between the safe-water supply and any unsafe or questionable water supply, or any source of pollution through which the safe water supply might become contaminated are permitted. Repair or replaced Backflow prevention device on dish machine. Recheck on or after 7/9/14.
- Floors properly constructed, clean, drained
Flooring in corners, at wall junctures and under equipment soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean. Provide a routine cleaning.
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6/23/2014 | Routine | 85 |
HACCP - Discussed proper sanitizer solution concentrations with worker along with different types of sanitizer.
Sanitizer - buckets - quats
- dish machine - chlorine
- Critical: Sanitizing concentration
No sanitizer detected in bucket solution with make time of 9:15am. Maintain sanitizer solution concentration at 300-400ppm. Worker made fresh sanitizer solution at 400ppm. Corrected.
No sanitizer detected in dishmachine. Worker replaced empty sanitizer container and primed dish machine. Maintain sanitizer solution concentration in dish machine at 50 - 100ppm. Sanitizer concentration at 100ppm. Corrected.
- Food contact surfaces of equipment and utensils clean
Interior bottom of fry freezer soiled with food debris. Shelving in walk in cooler soiled. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of drawer coolers. Clean and sanitize non food contact surfaces.
- Single service items properly stored, handled, dispensed
Single service continers stored on food prep line with food contact surface exposed. Invert or cover single service articles to protect food contact surface from contamination.
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1/23/2014 | Routine | 92 |
HACCP: Discussed wiping cloth storage
Sanitizer used: Dish machine Chlorine (100ppm)
Wiping cloth Buckets (200ppm)
Note: Cited and gave the manager on duty material referencing the Illinois Food Service Sanitation Code about Glove use and Hand washing.
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Ice scoop was buried in the ice of the bulk ice machine.
Corrected by having an employee remove the ice scoop.
Store the scoop so that the handle is extended out of the ice and not touching the ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Critical: Hands washed, good hygienic practices (observed).
Observed employees not washing their between using gloves and also not following proper glove use with regards to using the blue glove policy.
Corrected: Discussed with staff that the blue glove policy does not meet Illinois Food Sanitation Food Code.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.
Single-use gloves shall be discarded when damaged or soiled or when interruptions occur in operations.
- Critical: Hand washing sinks installed, located, accessible
Upon arrival it was observed that the sanitizer bucket was in the hand sink, thus making the hand sink inaccessible.
Corrected by the manager moving the sanitizer bucket.
Lavatories shall be accessible to employees at all times.
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10/14/2013 | Routine | 86 |
No remodeling, changing of equipment or adding product that would require a new major equipment was is being done for this change of ownership.
At this time all coolers, dish machine and sanitizing equipment are working correctly and meet code.
Discussed with the district manager and store manager about the blue glove procedure.
Facility has approval to operate in accordance with Chapter 10, Food Safety of Peoria County Code and the Illinois Food Service Sanitation Code.
This Final is also a request for a copy of the last consultation done about the blue glove policy dated 3/20/13
No violation noted during this evaluation. | 6/20/2013 | Final | |
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