Sanitizer solution is Quat sanitizer.
Frozen foods frozen.
HACCP: Discussed time/temperature controls.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found gasket of walk in cooler to be torn.
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.
- Plumbing installed and maintained
Found plumbing beneath the three compartment sink to be leaking onto the floor of kitchen.
Found handwashing sink to have low water pressure.
Found prep sink in kitchen to have a leak on the hot water side of faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found fan guards in walk in cooler to have an accumulation of buildup.
Please clean fan gaurds on a routine basis to prevent the accumulation of build up.
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12/3/2015 | Routine | 97 |
HACCP: Pest protection
- Food protection during storage, prepartion, display, service, transportation
Found soda post mix case used as a door stop. Found a case of sour post mix on floor next to soda post mix rack. Corrected by putting post mix on shelf.
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
- Non-food contact surfaces clean
Non food contact surface cleaning: Clean the area on the walk in cooler doors by the handles, remove food debris accumulation on the pizza oven catch tray, non food contact srufaces shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Replace missing loover to the hood. Intake and exhaust air ducts shall be maintained to prevent the entrance of dust, dirt and other contaminating materials.
- Lighting provided as required. Fixtures shielded
Replace missing lights in hood area. Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
-Excess of unused equipment in back area. Found slicer, stainless prep table, and several roasters.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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7/27/2015 | Routine | 94 |
See attached inspection.
No violation noted during this evaluation. | 6/23/2015 | Complaint Investigation | |
HACCP: personal hygiene policy discussed.
- Non-food contact surfaces clean
Non food contact surface cleaning: clean the top of the water heater, clean handle areas to the walk in coolers doors, clean as needed. Non food contact surfaces shall be clean.
- Plumbing installed and maintained
Found a small leak in the hot water heater water tank. Plumbing shall be maintained.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found no hand towels at hand sink in kitchen at three compartment sink area. Corrected.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Walls, ceilings, and attached equipment, properly constructed, clean
Please clean the wall by the hood by the fryers, grease has accumulated.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Please fill in the holes in the wall above the prep sink area where shelves used to be.
Wall and ceiling covering material shall be attached and sealed so as to be easily cleanable.
- Lighting provided as required. Fixtures shielded
.Provide light shield to lights in walk in cooler. Replace missing light under the hood 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.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Remove unecessary items from facility. Found items in old bar storage area not in use (slicer, stainless table, roasters, etc...)
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
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3/9/2015 | Routine | 93 |
Hot foods hot, frozen foods frozen.
Green buckets used for wash buckets, Red buckets used for sani buckets.
All food handlers in a restaurant (as defined by food being 51% of sales), who do not currently have their food service sanitation manager certification, are required to take a 2 hour ANSI Certified Food Handler training course online or by attending a class prior to January 1 .2015. The course information, frequently asked questions and all online training course websites available can be found on our website at www.pcchd.org on the right side of the screen, under "Recently Updated Pages", click on "Food Protection Prevention". This will have all the information you need. Once the certifications are received for all employees, either post them at your establishment or keep them in a binder so they are ready for any inspections starting in 2015. Non-Restaurants will have until January 1, 2016 to have employees certified.
Questions? Call Elizabeth Imtairah at 309-679-6161.
- Critical: Foods properly cooled
Items-in the walk in cooler that were potentially hazardous/ready to eat were being held without dates of opening on packages - including ham/turkey slices, chicken breasts (cooked), and diced tomatoes on prep table.
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.
- Food protection during storage, prepartion, display, service, transportation
B\ag of onions, box of tortillas on the floor of the walk in cooler.
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
- Food contact surfaces designed, constructed, maintained, installed, located.
Doors on the make table are broken - will not stay open as they should but only when propped against the wall.
Repair or replace doors/covers of make table.
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12/1/2014 | Routine | 91 |
See Violation #31 for full details. No further rechecks will be necessary at this point. SS.
- Critical: Hand washing sinks installed, located, accessible
During 7/9/2014 Routine inspection, it was noted that the hand sink at the back of the kitchen was turned off due to the pipe beneath being removed, causing water to flow directly onto the floor. Received visual confirmation via email from manager, Molly Hughes, on 7/16/2014, showing that pipe has been replaced and water is flowing without leaking onto the floor. Corrected.
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7/17/2014 | Recheck | |
HACCP: Boil Order Guidelines
Quats is the sanitizer used in the establishment
Frozen foods were stored frozen
Note: Scoops with handles are now being used for bulk spices, floors have been deep cleaned beneath equipment, fan guards have been cleaned, and seal on walk-in cooler has been repaired.
Back hand wash sink in kitchen is leaking. Dillon plumbing has a work order to fix this hand sink so that it does not leak. Fax, email, or drop off the work order invoice for this sink showing that it has been fixed and is no longer leaking to the Health Department at (fax) 309.679.6179, email at sstreight@peoriacounty.org, or in person at 2116 N. Sheridan in Peoria, IL. If this sink is not fixed and invoice not received by July 23, 2014, a first recheck will occur on site and a recheck fee will apply.
- Critical: Hand washing sinks installed, located, accessible
Hand washing sink next to wing prep area was not turned on to provide hot and cold water under pressure. Corrected: Hand sink turned on. Pipe below hand sink is leaking. Repair or replace pipe. See inspection notes on page 2 regarding deadlines for repair.
- Lighting provided as required. Fixtures shielded
Blown bulb in freezer. Replace light bulb.
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7/9/2014 | Routine | 95 |
HACCP: Routinely check thermometers in refrigerated units to ensure they are functioning properly and providing correct temperatures. Routinely calibrate metal stem thermometers to provide correct temperatures.
Quats is the sanitizer used in the establishment.
Frozen foods were stored frozen.
- Food protection during storage, prepartion, display, service, transportation
1) A single-service foam bowl was found stored with the hand contact surface laying in the burger seasoning. Provide a dispensing utensil with a handle and store with the handle extended out of the product to avoid contamination. 2) Coats and jackets were stored hanging from food shelves and draped over CO2 containers throughout kitchen.
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.
Seal on walk-in cooler door in kitchen is torn. Replace or repair seal.
- Single service items properly stored, handled, dispensed
1) Box of foam cups stored directly on floor in "old" bar area 2) Paper boats for popcorn at bar are stored with the food contact surface exposed
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There was no easily accessible trash can for paper towel disposal at the hand wash sink next to the 3 compartment sink and next to the prep sink in the kitchen.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Floors properly constructed, clean, drained
Floors in corners, beneath equipment, behind bar and in hard to reach areas are soiled. Clean and sanitize floors routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan covers in walk-in cooler and walk-in freezer are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Lighting provided as required. Fixtures shielded
The light in the walk-in freezer is blown. Replace bulb.
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.
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2/14/2014 | Routine | 91 |
HACCP: Discussed ensuring that deliveries are promptly reviewed and then put away. Work with the delivery companies to minimize deliveries at the lunch rush hour.
Quats is the sanitizer used in the establishment. The dish-machine at the bar is chlorine bleach.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Cooling foods in the walk in cooler (taco meat and chicken) were found with no date or time of cooling.
Discussed proper date marking and cooling. Provided HACCP bulletin for both cooling and date marking.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
1) Onions were found stored on the floor in the walk in cooler. 2) Chicken and other appetizers in the Everest freezer were found uncovered. 3) Coats and other personal belongings found in the kitchen and bar area.
1) Elevate all foods. 2) Cover all foods with appropriate covering. 3) Store personal items in approved area.
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 and 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
Dressing areas for employees shall not be in areas used for food preparation, storage or service or utensil washing.
- Foods handled with minimal manual contact
Bare hand contact with chips, buns and lettuce was observed in the kitchen.
Ensure that gloves or other suitable utensil are being utilized at food preparation areas.
Employees shall avoid direct contact (bared hands) with ready-to-eat food whenever possible and, to the extent possible.
- Food contact surfaces designed, constructed, maintained, installed, located.
Cardboard liner is being utilized in the Everest freezer under the tenderloins.
Remove the cardboard liner. Provide a smooth, easily cleanable, non absorbent cutting board or other item to utilize for storage of foods.
Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods.
- Storage/handling of clean equipment, utensils
Stacked wet cups were found stacked at the drink and bar area.
Ensure all equipment is allowed to properly air dry to ensure that there is appropriate contact time.
All equipment, tableware and utensils shall be air-dried.
- Single service items properly stored, handled, dispensed
1) Popcorn 'boats' were found stored with food contact surfaces exposed. 2) Paper towels found on the floor in the ice machine room.
Corrected
- Critical: Hand washing sinks installed, located, accessible
The hand wash sink in the kitchen was being blocked by deliveries and other items that needed wasjhing.
Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
At the employee restroom there was no self closing mechanism or paper towels.
Provide a self closing mechanism to the door and paper towels at all hand wash sinks.
A supply of paper towels shall be conveniently located near each lavatory. Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
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12/12/2013 | Routine | 85 |
HACCP: Discussed routine replacement and review of all door sweeps. Continue to replace those that are damaged.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the establishment.
As noted at last inspection, the back area bar three compartment sink was removed. There is still a hand wash sink present.
Note: Great improvement with all labeling throughout the establishment. Continue the good practices.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Cardboard liner is being used in the upright freezer. 2) Cardboard liner is being utilized under the cups at the soda fountain.
Remove all cardboard liners and utilize heavy duty plastic or other appropriate reusable, easily cleanable, smooth material.
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 of equipment and utensils clean
The following food contact surfaces are soiled: 1) meat slicer, 2) lower portion of upright freezer, 3) lower interior of pizza and salad prep coolers.
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.
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: 1) #10 can opener holding unit, 2) dry storage shelving by walk in freezer, 3) fan covers and blades.
Clean and sanitize all non food contact surfaces routinely.
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
Cups next to the soda fountain were found stacked wet.
Corrected
- Floors properly constructed, clean, drained
1) Coving is pulling away from the walls at the ice room, kitchen and restrooms. 2) Floors in ice room are soiled. 3) Floors in beer walk in cooler are soiled. 4) Floor drains are soiled at the soda fountain, ice machine room and in the kitchen.
Clean all floors and floor drains routinely and maintain the coving.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
The fan covers in the walk in freezer and walk in cooler are soiled. The vents in the restrooms are soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
- Rooms and equipment - vented as required
The vents are not functioning in the restrooms.
Repair the vents.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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7/25/2013 | Routine | 91 |
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