THE| STOVE IN THE KITCHEN IS NOT UNDER ANY KIND OF EXHAUST HOOD OR OTHER VENTILATION. a REFERRAL WILL BE MADE TO THE BUILDING INSPECTOR TO DETERMINE IF THIS IS ALLOWED. UNTIL SUCH | TIME THIS STOVE MUST NOT BE USED. THE BUILDING INSPECTOR WILL DETERMINE IF THE UNIT DOES OR DOES NOT NEED A HOOD.
T7his facility has been granted approval to operate under the guidelines of Chapter 10, Food Safety of the Peoria County Code.
An operational inspection will be done on or about 30 days after opening. All violations noted must be corrected at this time.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks in walk in rusted. Repair or replace.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Dishwasher may not be used until detergent is connected and dispensing.
- Plumbing installed and maintained
Faucet fixture at 3 bay leaks at joint and mount. Repair.
- Outside storage area clean, enclosure properly constructed
Area- outside of side door has equipment and materials that need to be removed.
- Floors properly constructed, clean, drained
\1)Clean areas of floor around equipment and behind - especially where wall meets the floor.
2) Floor in walk in needs cleaned.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Clean blower in ceiling heavy with dust.
2) Clean grease off of suppression lines in vent hood over stove.
- Lighting provided as required. Fixtures shielded
1) Light caps on shields in back room
|
3/14/2013 | Final | |
This facility has undergone a change of ownership. This facility has been granted approval to operate under the guidelines of the Food Safety Code, Chapter 10, Peoria County.
All violations noted on the inspection sheet are expected to be corrected by the next routine inspection.
On the morning of December 27,2012 from 9:48 to 9:53 am, an interpretor was used to determine the actual owner of the facility due to conflicting paperwork received in tjhe office. It is a change of ownership.
- Critical: Wholesome, sound condition
Dent•ed can of bamboo shoots on metal shelf.
Unacceptably damaged containers of food shall not be used in the food establishment.
*Cans with dents on the seam or seal or sharp creases must not be used in the facility* Can was put in office.
- Original container, properly labeled, consumer advisory
1) Smalll containers on dry spices on metal shelving not labeled in English with contents.
2) Cooked and cookled chicken and the cooked and cooled rice not labeled with the time cooling began.
3) No date of preparation on the cooked and cooled chicken.
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.
- Critical: Potential for cross-contamination
storage practices
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Tape on the interior edge of the 3 door prep cooler doors must be removed and gaskets repaired.
2) Painted surface of the blue hot holding cart is not smooth and easy to clean because the paint is bubbling.
3) Cardboard used on the bottom of the blue cart must be removed.
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.
- Wiping cloths clean, used properly, stored
WeIt wiping clothes were out on the stainless steel prep table and not in sanitizing or cleaning solution.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces of equipment shall be clean and rinsed frequently in one of the approved sanitizing solutions.
- Food contact surfaces of equipment and utensils clean
1) 2) Interior of the stand up white freezer in back is vsoiled at bottom and has heavy ice buildup.
3) Scoop handles of the rice in kitchen and the scoops for the flour and corn starch in hallway are soiled.
4) Racks and tray on lower shelf in walk in soiled.
The food-contact surfaces of all cooking equipment and utensils shall be kept free of accumulated soil.
- Non-food contact surfaces clean
THe f•ollowing surfaces need cleaning: front of microwave and bottom of door, handles on the prep cooler lids, handles on the oven (top and bottom) , handles on the cabinet under soda machine, lowest racks on the wire metal shelf, openings under the wok stove where food debris and cooking debris is built up, rack above the prep cooler is soiled along the rungs, -2 stainless steel bowls on the lower shelf of prep table soiled on the outside, accessory areas that are not part of the blade soiled on the meat slicer.
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.
- Plumbing installed and maintained
E-xcessive leak at the 3 bay sink in the line of the sprayer where the faucet meets the piping.
Elim •inate the leak.
- Floors properly constructed, clean, drained
1) Fl•oors throughout are soiled along the baseboards where the wall meets the floor.
2) Floors also heavily soiled under the fryers.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Wall behind the water treatment system and the ice machine is damaged.
2) Pieces of metal plate on the wall behind the 3 bay si nk are damaged.
3) Exhaust hood is soiled with grease thaty is beginning to drip over the wok stove.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
|
12/27/2012 | Final | |
- Original container, properly labeled, consumer advisory
see attachment
- Food protection during storage, prepartion, display, service, transportation
see attachment
- Food contact surfaces designed, constructed, maintained, installed, located.
see attachment
- Non-food contact surfaces designed, constructed, maintained, installed, located.
see attachment
- Food contact surfaces of equipment and utensils clean
|see attachment
- Non-food contact surfaces clean
see attachment
- Floors properly constructed, clean, drained
see attachment
- Walls, ceilings, and attached equipment, properly constructed, clean
see attachment
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
see attachment
|
11/20/2012 | Routine | 88 |
The overall sanitation in the facility has greatly improved. Maintain this level of sanitation and always keep food protection a priority.
All violations that could be taken care of immediately have been completed - including the thorough cleaning of the exhaust hood.
The facility plans to reopen today after remaining voluntarily closed to complete the necessary corrections of violations.
The reopening is approved by this Department.
- Original container, properly labeled, consumer advisory
Cooked and cooled rice in walk in not labeled with time.
Label all cooling potentially hazardous food with the date and time of preparation.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gaskets on prep cooler are being held on by tape.
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.
*these have been ordered.
- Floors properly constructed, clean, drained
There are a few areas in hard to reach places - under and behind the ice machine, under the stove - that are soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
|
8/6/2012 | Recheck | 97 |
HACCP: Maintain chemicals for dish machine so that it can effectively clean and sanitize dishware.
The exhaust hood and lines over stove have a large amount of grease and build up that is dripping onto the surface of the stove. The cleaner, Miller Hood Service, has been contacted and can come out Saturday morning August 4,2012 at 8 am to steam clean the area. The facility has agreed to remain closed until Monday to clean up after the hood is done and finish the remainder of the minor cleaning needed in other areas. A recheck appointment has been made for 8 am.
- Critical: Wholesome, sound condition
Severely dented can of beans) on shelf with other canned goods.
Cans must be free from severe dents, bulges, leaking and excessive rust.
*Can was thrown out
- Original container, properly labeled, consumer advisory
Label the dry food products in the blue bins - flour, sugar, msg and so on.
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: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
Tape on the inside of the prep cooler and the chest freezer and on the outside handle of the stand up freezer must be removed and the equipment repaired..
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.
- Food contact surfaces of equipment and utensils clean
1) The metal ice guide had a large amount of mold on the front surface.
2) Fry basket had large amount of build up on handles and between the mesh.
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) Areas where hands touch such as under the handleson drawers and coolers, along the sides of the doors of coolers and the opening bar on the microwave are soiled.
Clean the underneath area of these pieces of equipment.
2) The inner edge where the seal of the lid meets on the chest freezer is soiled.
3) Underside of the wood shelf above the hot holding wells.
4) Crack - edge between the fryer and the stove has large amount of food debris.
5) The openings underneath the stove where all the lines run is soiled with large amount of build up.
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.
- Plumbing installed and maintained
Leak at the faucet base on the 3 bay sink. Please repair to eliminate late.
- Walls, ceilings, and attached equipment, properly constructed, clean
Exhaust hood is heavily soiled along top, piping and suppression lines. Grease is dripping down onto cooking surface.
Walls, ceilings, and attached equipment - including ventilation systems - and decorative material shall be maintained clean.
See page 2 for cleaning plan on hood.
|
8/2/2012 | 1st Recheck | 83 |
HACCP: Cleaning and sanitizing are 2 separate processes. Clean with a cleaning chemical such as DAWN or SPIC and SPAN and water then sanitize with either bleach and water or quaternary ammonia and water.
DUE TO THE LEVEL OF UNSANITARY CONDITIONS THE FACILITY VOLUNTARILY CLOSED UNTIL A THOROUGH CLEANING CAN BE DONE ON ALL INTERIOR AND EXTERIOR SURFACES OF ALL EQUIPMENT IN THE ENTIRE KITCHEN. A COMPLETE DETAILED CLEANING FROM TOP TO BOTTOM MUST BE DONE AND A REINSPECTION OF THE FACILITY MUST ALSO BE DONE BEFORE REOPENING.
ANGIE WILL BE WORKING WITH THE KITCHEN STAFF TO ENSURE THAT CLEANING IS DONE AND SHE WILL BE CALLING FOR A REOPENING INSPECTION.
THE FACILITY WILL ONLY BE REOPENED IF ALL VIOLATIONS ARE CORRECTED.
PLEASE CONTACT ME IF THERE ARE ANY QUESTIONS.
Ensure all food is protected from temperature abuse and contamination from cleaning process. If food cannot be protected or temperature is not maintained food MUST be thrown out.
See scanned in voluntary closure form.
- Original container, properly labeled, consumer advisory
Majority of foods in coolers and freezers not labeled properly.
Label all foods not in there original containers and that are not easily identified.
Label these items with the dates of preparation or portioning.
Cooked and cooled items must have time on them also.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Foods being stored in cardboard boxes in reach in cooler.
Foods in coolers and walk in not covered.
Keep all foods covered and store in only food grade approved materials.
- Food contact surfaces designed, constructed, maintained, installed, located.
Racks in walk in are rusted.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Tape is being used various handles and other surfaces.
Tape is not smooth and easily cleanable remove this.
- Critical: Sanitizing concentration
Dish machine not dispensing any detectable level of sanitizer for chemical or sufficient heat for proper heat sanitizing. It is not completely clear how the machine functions to sanitize and GFS was called out to repair/ replenish.
*the dish machine must be capable of sanitizing dishes to reduce level of bacteria and viruses*
- Wiping cloths clean, used properly, stored
Wet rags out on table tops and counters.
- Food contact surfaces of equipment and utensils clean
Multiple food contact surfaces which include but are not limited to : the interior of the prep cooler, the interior of the walk in, the racks in the walk in, the interior of the microwave and the interior of the reach in are Heavily soiled with food debris and build up. Food contact surfaces must be kept clean and sanitary at all times.
*Cleaning has been done on the prep cooler.
PLEASE SEE PAGE 2
- Non-food contact surfaces clean
Majority of the non food contact surfaces in the kitchen are heavily soiled with build up. These areas include but are not limited to handles, door fronts, edges, spaces in between, outsides of cookers, lower and upper shelves, containers, lids, sides of equipment and so on. Non food contact surfaces must kept clean and sanitary at all times.
PLEASE SEE PAGE 2
- Floors properly constructed, clean, drained
Flooring in several areas is soiled.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls and ceilings are soiled in a several areas.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- No Certified Manager Present
A certified person must be on site at all times food is being prepasred. Please ahve a certified person in facility within 90 days.
|
7/30/2012 | Routine | 80 |
HACCP: Dishwashing should be done immediately to avoid a pile up of soiled equipment and utensils. Pre soaking is recommended for sticky foods like rice and sugary sauces.
The level of sanitation (cleanliness) in certain areas of the kitchen is of concern. Due to this, a recheck of the facility will be done within 3 weeks - on or about the 12th of April.
- Original container, properly labeled, consumer advisory
Cooked and cooled pasta and rice in walk in not labeled properly.
Label all cooling potentially hazardous food with the D A T E and T I M E of preparation.
- Potentially hazardous foods properly thawed
Frozen pan of meat on wire rack shelving in back hall was sitting out to thaw.
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.
*pan was immediately placed under running water*
- Food protection during storage, prepartion, display, service, transportation
Multiple foods in walk in and a few other areas uncovered.
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
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Top lid of chest freezer is damaged and tape is holding it together. Tape must be removed.
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.
2) Waste cans in restrooms are not covered.
Easily cleanable, COVERED receptacles shall be provided for waste materials in toilet facilities including vestibules.
- Wiping cloths clean, used properly, stored
Wet wiping rags out on cooking/prep surfaces.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces of equipment shall be clean and rinsed frequently in one of the approved sanitizing solutions.
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
1) Interior of microwave soiled.
2) Meat slicer soiled.
3) Several soiled knives put into clean knife holder mounted on wall.
4) Racks in walk in soiled.
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
The following NON FOOD contact surfaces are soiled: wire rack shelving under where microwave sits and beside that, handles and sides of doors to most pieces of equipment (large and small) - these are areas where hands co intact, top of rice bin, blue top lids to dry goods, tray holding grinder and grinder, top of ice machine, lower shelves of prep tables, soup and hot well area (a large amount of food debris in cracks and spaces), small fan on shelf above prep cooler, upper white racks above prep cooler, containers holding products above prep cooler, grey condiment holders out in front area for customers, top-front and sides of oven, sides of deep fryer, top of chest freezer.
These are the areas soiled the worst. Please begin a detailed cleaning in one area and work around the entire kitchen. This will be rechecked in approximately 3 weeks.
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
Basket, bin and metal containers holding clean utensils soiled inside.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination and stored in clean and dry containers.
- Floors properly constructed, clean, drained
1) Flooring throughout is soiled under and around equipment.
2) The pan under the fryer has a large amount of standing grease in side.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Inside of the upper interior of the exhaust fan over the stove is excessively soiled. There is dripping grease from most of the lines and pipes.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Clean or contact a cleaning service.
|
3/27/2012 | Routine | 87 |
HACCP: Severely dented cans must not be used or stored with other canned goods for food service use. Separate the severely dented cans and return for credit or dispose of.
- Original container, properly labeled, consumer advisory
Multiple prepared items in cooler and walk in that were cooked and cooled were not labeled properly.
Label all cooked and cooled items with the date of preparation and the times cooling began.
The rice was labeld perfectly.
- Food protection during storage, prepartion, display, service, transportation
1) Various food items in prep cooler not covered.
2) Dry rice noodles on rack in hallway not covered.
3) Trays and tubs of foods in walk in not covered.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported. Cover foods.
- Food contact surfaces designed, constructed, maintained, installed, located.
Interior lid of chest freezer in back severely damaged and repaired with tape.
Repair damage to lid without tape or replace inside piece to lid with new surface.
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.
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.
- Food contact surfaces of equipment and utensils clean
1) Knife holder on wall had soiled knives inside.
2)Racks in the walk in still have some areas where the rungs are soiled.
3) Bottom of the stand up freezer in back has food debris build up and excessive frost on each rack.
Store only clean knives in rack.
Continue cleaning the walk in shelving. Defrost and clean the stand up freezer.
- Non-food contact surfaces clean
The following NON FOOD contact surfaces are soiled: all of the fans, front of the microwave, both shelves above the ice machine( the top one heavily), the stool by the back door, crack between both boards at the hot well table, underside of the shelf above the hot well, exterior of the chest freezer.
- Single service items properly stored, handled, dispensed
Single service items stored improperly. All to go items need to be stored upside down with the food contact surface protected. hands should be touching the outsides or bottoms only.
- Floors properly constructed, clean, drained
1) Floors in the corner under the 2 wire shelving units are soiled.
2) Floor in corner by 3 bay sink is soiled.
3) Floor of walk in soiled in corner.
4) Floors around legs and to rear of equipment is soiled.
\
Cleaning of floors, except in an emergency, shall be done during periods when the least amount of food is exposed, such as after closing or between meals.
|
10/11/2011 | Routine | 90 |
HACCP: Cleaning and sanitizing of all areas in kitchen is will reduce chance of cross contamination and attraction of pests.
- Original container, properly labeled, consumer advisory
Multiple cooked and cooled food items were not labeled properly.
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.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Multiple cooked and cooled in the facility that were not date marked.
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.
Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Critical: Cross-contamination, equipment, personnel, storage
Freshly cut vegetables were put into excessively soiled pans in top of prep cooler.
Foods shall be protected from potential contaminants to include but not limited to dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage, and overhead leakage or overhead drippage from condensation.
Mixing of foods or placing foods in pans that have not been properly washed rinsed and sanitized is prohibited.
*pans were changed -all items that were in pans are to be fried*
- In-use food dispensing utensils properly stored.
Ice scoop stored in soiled stainless container.
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.
Duct tape is being used on the chest freezer in back to hold the top interior in place
Surfaces by the fryers are covered in foil..
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.
Remove the tape and repair the unit properly. Remove foil to provide a smooth surface.
- Food contact surfaces of equipment and utensils clean
The following FOOD CONTACT surfaces are soiled: inside the microwave, inside walls of walk in are heavily soiled with black mold, racks in the walk in are soiled, Vulcan upright freezer in back room heavily built up with frost, inside of ice machine and the metal guide inside is soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following NON FOOD CONTACT surfaces are soiled: between the fryers, Vulcan cooler in back, ALL upper shelving throughout kitchen, fans and accessory equipment, meat grinder and tray excessively soiled, blue table meat grinder sits on, ice machine top and sides, shelf above ice machine, fronts and handles of stainless drawers, hard to reach areas underneath cooking equipment.
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.
- Floors properly constructed, clean, drained
Flooring under and around cooking equipment, behind and beside ice machine, and other hard to reach areas is soiled.
Maintain all areas of floors clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall by fryer is heavily soiled with grease build up.
Exhaust hood and the electrical lines are heavily built up with grease.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
|
4/21/2011 | Routine | 83 |
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