HACCP = wiping cloth usage
chlorine bleach sanitizer in spray bottle = 100ppm
chlorine bleach sanitizer in three-compartment (after corrected) = 100ppm
- Food contact surfaces designed, constructed, maintained, installed, located.
Several shelves in the basement storage area, for the syrup, smoothie and juice storage are not sealed.
All food-contact surfaces shall be smooth, easily cleanable and non-absorbent.
Seal these shelves.
- Critical: Sanitizing concentration
The sanitizer concentration of the chlorine bleach in the three-compartment sink tested at less than 50ppm during this inspection.
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.
The sanitizer concentration has been corrected and now tests at 100ppm.
- Non-food contact surfaces clean
1) The hand sink in the Roasting Room is soiled with coffee bean dust. 2) The lower interior surface of the Naked Juice cooler in the basement is soiled.
Maintain all non-food contact surfaces clean.
- No Certified Manager Present
A State of Illinois Food Service Sanitation Manager Certificate is not available for this establishment.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
Information for the classes available is provided on our website. www.pcchd.org , Environmental Health, Food Service Sanitation Manager Certification
Please provide this certification by the next routine inspection. Food Handler training certificates are available for the employees.
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10/7/2015 | Routine | 93 |
HACCP = pest control contract
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The date stamped on the gallons of milk from the manufacturer are for quality rather than safety. Once the seal is broken on all liquid milk, date marking needs to take place. Date marking is for the safety of the food product. After discussing the date marking procedures of the milk with the Assistant Manager, it was determined that date marking the opened milk products at the end of each day is not currently taking place. 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. Therefore, if there are any opened gallons of milk at the end of each day, they need to be labeled with the discard date. These gallons of milk, once opened, shall not be held for more than a 7 day time frame. Label all opened gallons of milk at the end of the day.
- Food contact surfaces designed, constructed, maintained, installed, located.
Several storage shelves in the basement, for single-service items, tea and bottled soft drinks are not sealed properly. Maintain all food-contact surfaces so they are smooth, easily cleanable and non-absorbent. Seal these shelves so they meet these requirements.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The ventilation fan covers on the ceilings of both the men's and women's restrooms are heavily soiled. 2) The fan cover on the ceiling of the True cooler behind the service bar is soiled. Maintain all ceilings and attached equipment clean. Clean these areas.
- No Certified Manager Present
Daniel Wiliamson, the owner of this establishment, has his Food Service Sanitation Manager Certification, but it is not currently posted at this establishment. Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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1/15/2015 | Routine | 92 |
HACCP: Discussed and provided Toxic storage inforamtion. Cold foods cold
- Food protection during storage, prepartion, display, service, transportation
Clear containers of roasted coffee beans found to be directly on the floor. Store all food product at least 6 inches above the floor.
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 designed, constructed, maintained, installed, located.
Wooden storage shelves located in basement are not sealed. Seal all wood shelving to ensure a smooth, durable, easily cleanable surface.
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.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Handsink in roasting room found to be soiled. Clean on a routine basis.
- No Certified Manager Present
No Certified Manager present.
Certification shall be achieved by successfully completing a Department approved course and monitored examination offered by a testing organization in compliance with the criteria in the IDPH food service code.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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10/3/2014 | Routine | 95 |
HACCP: Gave bulletin on Boil Order Cold foods cold Sanitizer: 100ppm Cl-
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Wooden storage shelves located in basement are not sealed. Seal all wood shelving to allow for easy cleaning.
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
Multiple wet wiping clothes found sitting out behind the counter.
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
Table tops in roasting room found to be soiled, also, plate behind counter used for service found to be soiled.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Large draw behind counter storing sealed coffee bags was soiled on the bottom.
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.
- Walls, ceilings, and attached equipment, properly constructed, clean
Sink in men's bathroom seperating from the wall. Seal areas conecting sink to wall.
Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall be easily cleanable.
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6/25/2014 | Routine | 94 |
HACP: Proper Sanitizing concentration and testing Cl- Sanitizing 200 ppm.
- Thermometers, gauges, test kits provided
Thermometer in Frigidaire reach in refrigeration unit behind service counter was broken. Provide working thermometer for all refrigeration units.
- Wiping cloths clean, used properly, stored
Wet wiping cloths used for cleaning in service counter area were being stored on surface of counter tops and coffee machines in between uses. Store wet wiping cloths in sanitizing solutions in between uses.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
Frigidaire Refrigeration Unit, freezer area has slight soil build up. 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.
- Single service articles not re-used
Single service cup used to dispense roasted coffee beans. Do not re-use single service items. Use proper dispensing utensil with handle. Re-use of single-service articles is prohibited. Corrected by employee.
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5/6/2013 | Routine | 95 |
HACCP: Strength of sanitizing solution should be between 50-200 ppm. cl- used as sanitizer
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on counters.
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
A. Boxes of cups on floor in storage area in basement.
B. Box of single use coffee bags on floor in roasting room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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4/11/2012 | Routine | 98 |
- Food contact surfaces designed, constructed, maintained, installed, located.
Scoops in coffee beans are single use paper cups.
- Wiping cloths clean, used properly, stored
Wet wiping cloths stored on counters.
- Food contact surfaces of equipment and utensils clean
Utensils for coffee making only washed, rinsed, and sanitized on a daily basis.
Wash, rinse, and sanitize at least every two hours.
- Single service items properly stored, handled, dispensed
Single use items in cardboard boxes on floor in basement.
Store single use items at least 6 inches off floor.
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11/28/2011 | Routine | 94 |
Facility approved to operate under the guidelines of Chapter 10, Food and Food Handlers, of the Peoria County Code.
Facility must pay license fee before beginning operations.
Facility is approved to operate with one drain board and a dish tub for soiled dishes.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Restroom trashcans must have a lid.
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10/28/2011 | Final | |
Please come in and pay for the license before the final inspection.
Please call 679-6173 to schedule your final inspection.
- Critical: Facilities to maintain proper temperatures
All cooling units not yet installed.
Install and ensure that temperatures maintain at 41 degrees or less.
- Thermometers provided and conspicuously placed
Provide thermometers for all cooling units.
- Food protection during storage, prepartion, display, service, transportation
Bags of beans stored on floors.
- Thermometers, gauges, test kits provided
Provide correct test strips for sanitizer.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all food contact surfaces.
- Non-food contact surfaces clean
Clean all non-food contact surfaces.
- Critical: Cross-connections, back-siphonage, back-flow prevented
If hose will remain attached to mopsink faucet, a backflow prevention device must be installed.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Doors on restrooms not self-closing.
Provide self-closing doors.
Provide soap and paper towels at sinks in bathrooms.
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10/17/2011 | Preliminary | |
Restaurant representatives - add corrected or new information about Thirty-Thirty Coffee Company, 734 Main St, Peoria, IL »