HACCP: Discussed and provided information on Hand Washing. Frozen foods frozen.
- Original container, properly labeled, consumer advisory
Container of white powdered was observed in server area unlabeled.
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: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed personal drink (Coffee) on cook line. -Corrected by moving to low location.
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.
Seal on Haier Cooler was found to be damaged. Repair/Replace.
- Non-food contact surfaces clean
Exterior of ice machine was found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Plumbing installed and maintained
Water line connecting and tray below to dish machine was found to be leaking. Repair
- Critical: Hand washing sinks installed, located, accessible
Hand sink next to three compartment sink was found to be blocked at beginning of inspection. -Corrected by removing items stored in sink.
- Floors properly constructed, clean, drained
Floor behind dish machine was found to be soiled. Clean, maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Large exhaust fan was found to be heavily soiled. Clean, maintain clean.
2) Hole in ceiling above dish machine sink. Repair.
- Lighting provided as required. Fixtures shielded
Unshielded bulb above fryers was observed.
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.
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12/2/2015 | Routine | 84 |
A Recheck was conducted due to violation 3a, Line cooler was found to be out of temperature. Chicken: 61F and Tofu 59F. All potentially hazardous items were voluntarily destroyed. Cooler has been embargoed and may not be used until it has been repaired and inspected by Peoria City/County Health Department.
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.
Embargo has been lifted, cooler is now operating at 39F. Line cooler may now be used for food service. A recheck fee may be assessed.
No violation noted during this evaluation. | 8/19/2015 | 1st Recheck | |
HACCP: Discussed and provided information on Temperatures.
Frozen foods frozen.
Dish: 100ppm Cl-
Note: Line cooler is being embargoed due to inability to maintain temperature at or below 41 degrees F. Cooler may not be used until repaired and an inspection is conducted on or after 8/18/2015. If cooler is repaired prior to inspection date contact Peoria City/County Health Department at 309.679.6161 to schedule an inspection. Re-check fees may apply.
- Original container, properly labeled, consumer advisory
Items such as spices and toppings though out kitchen were found unlabeled.
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
Line cooler was found to be out of temperature. Chicken: 61F and Tofu 59F. All potentially hazardous items were voluntarily destroyed. Cooler has been embargoed and may not be used until it has been repaired and inspected by Peoria City/County Health Department.
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.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Shrimp was found in glass true cooler uncovered. Keep all product covered to ensure proper food safety protection.
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) Bottom shelf of prep table located to the right of the line cooler was found to be raw wood. Seal or paint to create a smooth, durable, easy to clean surface.
2) Seal on Haier cooler was found to be damaged. Repair/Repalce
- Wiping cloths clean, used properly, stored
Wet cloth found on prep counter.
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
Cart next to cook line and top of stove were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Non-food contact surfaces clean
1) Tracks on true glass door cooler were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
2) Handles on true freezer were found to be soiled. Clean and sanitize on a routine basis to ensure proper food safety.
- Single service items properly stored, handled, dispensed
To Go containers on cook line were found to be upright and uncovered. Invert containers to ensure proper protection of food contact surfaces.
- Critical: Hand washing sinks installed, located, accessible
Caps to containers were found in hand sink at beginning of inspection, which were removed. Later during inspection wet towels were found in the same hand sink.
Hand sinks are for hand washing only. -Corrected though education.
- Critical: Outer openings protected from insects, rodent proof
Screen door on back kitchen door was found to be off the hinges and main door was left open, no barrier was being provided on back door. -Corrected by closing door.
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.
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8/13/2015 | Routine | 74 |
HACCP: Discussed and provided information on Date Marking and cooler temps.
Hot foods hot, cold foods cold, frozen foods frozen.
Staff has not received Food Handler Training. Section 750.570, addition of food handler training requirement under Subpart C: Personnel. All staff who has not received a FSSMC training must have received food handler training. Provide by next routine inspection. Information is being provided for classes.
- In-use food dispensing utensils properly stored.
Handles of ice scoop found in contact with 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.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Bottom shelf of prep table located to the right of the line cooler was found to be raw wood. Seal or paint to create a smooth, durable, easy to clean surface.
- Food contact surfaces of equipment and utensils clean
Interior of true glass cooler and freezer was found to be soiled. Clean and santiize on a routine basis to ensure proper food saftey.
- Non-food contact surfaces clean
Tracks on True glass cooler, handles on true freezer and microwave handles were found to be soiled. Clean and sanitize on a routine basis to ensure proper food saftey.
- Single service articles not re-used
Plastic spoon being reused in crushed peanut container.
Re-use of single-service articles is prohibited.
- Critical: Hand washing sinks installed, located, accessible
Back hand sink was found blocked with a small tub. -Corrected by removing.
Keep all hand sinks un blocked and free for use.
- Floors properly constructed, clean, drained
Floor under cook line was found to be heavily soiled. Clean, maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Right side cook line hood and stainless back wall was found to be heavily soiled. Maintain clean.
- Lighting provided as required. Fixtures shielded
True freezer light not working. Repair
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3/25/2015 | Routine | 86 |
HACCP: Ensure handwashing sinks are used for handwashing ONLY.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
- Food protection during storage, prepartion, display, service, transportation
Multiple items in the True freezer, True Glass Fridge, and Prep Cooler are stored without a lid or covering to prevent the items from potential contamination. Items in prep cooler are stacked on top of each other. Iced Tea pitchers are stored on shelves without lids. Various containers of spices are stored next to wok without a lid or covering in between uses. Provide protection for food items by covering with a lid, foil, plastic wrap or some other material that will prevent contamination by dust, pests, etc.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
1) Employee beverage stored on prep table and without a lid. Employee beverage stored on dish machine and without a lid. Employees may drink from a beverage with a lid if the beverage is stored in a location that does not provide the potential for contamination of food or food contact surfaces. Corrected by education. 2) Employee using hand sink water for food preparation. Hand wash sinks shall be used for hand washing ONLY.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: shelves in True freezer, shelves in True fridge, shelves in prep cooler, interior of Haier microwave, bottom shelves of prep table. Clean and sanitize food contact surfaces as often as necessary to remain clean.
- Critical: Outer openings protected from insects, rodent proof
Screen door in kitchen has multiple holes in the mesh and does not close tightly to prevent the entry of pests when main door is propped open. If propping back door open, screen door must be repaired or replace to preclude the entry of pests. Corrected by closing main door.
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. Screens for windows, doors, skylights, transoms, intake and exhaust air ducts, and other openings to the outside shall be tight fitting and free of breaks.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tiles in the men's restroom are sagging and soiled. Repair or replace tiles.
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10/20/2014 | Routine | 86 |
HACCP: Discussed temperatures of potentially hazardous foods. Discussed keeping prep cooler and mini fridge turned down a few extra degrees due to frequency of cooler being accessed. Both coolers were turned down.
Cl- sanitizer is used in the establishment.
Frozen foods were stored frozen.
- Original container, properly labeled, consumer advisory
Cooling rice in the True fridge and in the prep cooler were not labeled with the date and time of cooling. Corrected by education and labeling.
- Thermometers provided and conspicuously placed
No thermometer in the prep cooler. Provide thermometer.
- Food protection during storage, prepartion, display, service, transportation
1) Raw frozen meat in the True freezer is not covered. Cover or wrap all frozen foods to prevent exposure to frost, dust, etc. 2) Various containers of sliced vegetables and cooked meats in the prep cooler are not covered. Cover or wrap all sliced vegetables and cooked foods. Corrected by education.
- Single service items properly stored, handled, dispensed
Single-service to-go containers are stored on the prep cooler with the food contact surface facing up. Invert single-service items to prevent contaimination of the food contact surface by dust, insects, etc.
- Walls, ceilings, and attached equipment, properly constructed, clean
Ceiling tiles in the men's restroom are soiled and sagging. Repair or replace ceiling tiles.
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6/24/2014 | Routine | 94 |
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 clean
Several non-food contact surfaces still soiled- including bottom of fire supression equipment.
Clean and maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
A. Seal three compartment sink to wall.
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5/23/2014 | Final | |
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Exposed wood on shelving, near air conditioner, near hood, etc. must be sealed.
- Single service items properly stored, handled, dispensed
Single use items stored on floor in storage room near buffet steam tables.
Store single use items and food at least 6 inches off floor.
- Plumbing installed and maintained
A. Duct tape on piping near mopsink. Repair piping.
B. Leaks from three compartment sink faucets. Repair.
- Critical: Outer openings protected from insects, rodent proof
Back door is not self-closing.
- Floors properly constructed, clean, drained
A. Floors under and behind equipment, especially near dish washing area, heavily soiled. Clean.
B. Red duct tape holding up coving near dish washing area. Repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
A. Three compartment sink and dish machine drain board must be sealed to wall.
•B. Large hole in wall near three compartment sink. Seal hole.
C. Wall near back door heavily soiled. Clean.
D. Attached equipment such as air conditioning unit and pipes excessively soiled. Clean.
E. FRP near mop sink coming away from wall. Repair.
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5/15/2014 | Preliminary | |
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