HACCP - Discussed and provided written information on temperature control of potentially hazardous foods.
Sanitizer - chlorine
Food items were pre-packaged. Mixed drinks.
No violation noted during this evaluation. | 7/24/2015 | Routine | 100 |
HACCP: Hand washing
Cl- sanitizer is used in the three compartment sink
Note: Establishment serves mixed drinks and pre-packaged bags of chips/nuts only.
- Floors properly constructed, clean, drained
Various areas of flooring in disrepair and/or soiled behind the bar and underneath equipment. Clean floors routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
Vents in restrooms are soiled. Some ceiling tiles are stained. Clean vents in restrooms and replace soiled ceiling tiles.
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12/12/2014 | Routine | 98 |
HACCP: Discussed proper set up of the three compartment sink.
Quats and bleach are the sanitizers used in the establishment.
Note: According to the members and visual inspection, the side banquet room is not in use. There are no lights and partially working electricity on the banquet side. There were roasters and other food storage items in the bar area. This establishment may potentially be moved to a medium risk, however, this will be discussed further with the Assistant Director of Environmental Health.
Note: There was no certificate for certified person, however, there was no preparation of potentially hazardous foods at the time and there was no evidence of potentially hazardous foods being sold at the time of inspection.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
The three compartment sink was set up with sanitize, wash and empty.
Corrected
- Critical: Water source safe, hot, and cooled under pressure
There was no cold water present at the hand wash sink at the bar area.
Corrected
- Floors properly constructed, clean, drained
The floors under the bar and the three compartment sink are in disrepair.
Repair all floors and flooring.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
1)The ceiling tiles at the back storage area are missing. 2) There are various ceiling tiles in disrepair, broken or heavily water damaged. 3) Ceiling vents are soiled.
Repair or replace the ceiling tile. Clean all walls and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean and in good repair.
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12/11/2013 | Routine | 91 |
HACCP: Discussed proper storage of toxic items. Provided HACCP bulletin.
Frozen foods are frozen.
Scheduled hours are now 2pm - close.
Note: The kitchen/side room that was still not being utilized. The establishment would like to continue to maintain the high risk license. River City Roofing was present yesterday to provide an estimate for the roof that is still in disrepair in the main 'kitchen'. The larger damaged items and area are in the process of being fixed.
Quats is the sanitizer used in the establishment.
www.idph.state.il.us for a list of classes.
- Food contact surfaces of equipment and utensils clean
The interior of the pizza oven is soiled. The interior of the chest coolers are soiled.
Clean and sanitize routienly.
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 exterior of the Danby cooler is soiled. The exterior of the chest coolers are soiled.
Clean all areas routienly.
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
The floors under the bar area are in disrepair. The floor drain at the bar are soiled.
Clean all floors routinely and maintain clean.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The walls at the vents near the pool table are soiled. 2) The walls in the restroom are soiled. 3) The ceiling tiles at the back storage area are missing. 4) There are various ceiling tiles in disrepair, broken or heavily damaged.
Repair or replace the ceiling tile. Clean all walls and attached equipment.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean and in good repair.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Cleaning scrubbing tools and other cleaning items found stored on the hand wash sink.
Store cleaning tools in appropriate areas and not on the hand sinks.
Cleaning tools (such as brooms, mops, vacuum cleaners and similar equipment) and other cleaning items shall be maintained and stored in an orderly manner.
- No Certified Manager Present
There is no certified person presently.
Provide to have a certified person present whenever potentially hazardous foods are prepared.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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7/31/2013 | Routine | 94 |
Note: The kitchen/side room that was being utilized is not being used currently. The roof is leaking and in disrepair and thus, the kitchen is out of commission until such time that it is repaired. However, the establishment would like to continue to maintain the high risk license and will be cooking hamburgers and other foods at the bar area until such time as the kitchen is repaired. Ensure that foods are properly labeled if they are opened. Provided HACCP bulletn for proper labeling and date marking.
Quats is the sanitizer used in the establishment.
HACCP: Discussed the prpoer storage of toxic items. Ensure that pesticides are stored away from cleaning supplies.
www.idph.state.il.us for a list of classes.
- Food contact surfaces of equipment and utensils clean
The interior of the pizza oven is heavily soiled.
Clean the pizza oven reoutinely and maintain clean.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Floors properly constructed, clean, drained
The floor behind the bar under and behind the coolers are soiled. There are a few areas where the linoleum is in disrepair.
Clean all floors rotuinely. Repair all floors.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
The ceiling tiles at the back storage area are missing. There are various ceiling tiles in disrepair, broken or heavily damaged.
Repair or replace the ceiling tile.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean and in good repair.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There are various unnecessary articles at the sidebar area.
Remove all unnecessary articles.
Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.
- No Certified Manager Present
There is no certified person presently.
Provide to have a certified person present whenever potentially hazardous foods are prepared.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
Provide to have a certified personnel present at all times food is prepared, three months from date of loss of certified personnel.
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3/27/2013 | Routine | 95 |
The mop sink is in the restroom storage area.
Frozen foods are frozen.
HACCP: Discussed proper cooling of items. Provided HACCP bulletin.
Quats is the sanitizer used in the establishment.
- Original container, properly labeled, consumer advisory
1) There are various cooled items not labeled with the time of cooling. 2) Various containers of spices and other items in the coolers are not labeled with the common names.
1) Label all cooling items properly. 2) Label all items routinely.
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.
- Food contact surfaces designed, constructed, maintained, installed, located.
The interior of the upright freezer and the white refrigerator/freezer have an excess amount of ice build up.
Regularly and routinely defrost all freezers to ensure that they are properly functioning.
Equipment designed for in-place cleaning shall be designed and fabricated that cleaning and sanitizing solutions can be circulated throughout a fixed system, will contact all interior food-contact surfaces, and the system is self draining.
- Thermometers, gauges, test kits provided
There were no test strips present for sanitizer concentration detection.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
Test kits are available for purchase at the health department or other locations.
- Critical: Sanitizing concentration
There was no detectable sanitizer present in the three compartment sink and the temperature of the water was 55F.
Corrected
- Single service articles not re-used
There are various articles and foods not stored in their original containers.
Utilize proper food grade materials.
Re-use of single-service articles is prohibited.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There is no self closing mechanism in the employee restroom.
Provide a self closing mechanism.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
1) The floors in the restroom and kitchen have areas that are in disrepair. 2) Floors under equipment are heavily soiled.
Ensure all floors are maintained in good repair. Clean all floors routinely.
- Walls, ceilings, and attached equipment, properly constructed, clean
The walls in the mop sink are in disrepair. There are various walls in the kitchen/doorways and mop sink that are not painted.
Walls, including non-supporting partitions, wall coverings and ceilings of walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be light-colored, smooth, non-absorbent and easily cleanable.
- Lighting provided as required. Fixtures shielded
There is a light cover missing in the kitchen.
Provide a light cover.
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.
- Rooms and equipment - vented as required
There is no vent in the restroom.
Provide a vent for the restroom.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
Ventilation systems shall be installed and operated according to law and, when vented to the outside, not create an unsightly, harmful or unlawful discharge.
- No Certified Manager Present
There was no original certificate present for certified personnel at the time of inspection.
Provide an original certificate and certified person at all times.
Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection.
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12/10/2012 | Routine | 84 |
This is an investigation to determine the status of the stand that was operating in the parking lot of the VFW. This had been seen since Sunday, July 15. According to the Commander, Troy Lewis, it was discussed as to what status or permission was provided for by the VFW. It was told by the "vendor's" to the VFW that they had obtained permission from the Health Department. According to the Assistant Commander, he was unaware that they had not obtained permission.
I did inform the VFW that they could allow them to set up here if they (the stand) were to obtain a valid permit from the health department to operate as a temporary event. It is illegal for them to operate as a daily business unless an event is occurring at the time and appropriate fees and licensing is done with the department. The vendors would be allowed to be outside if they wanted to operate under the license of the VFW if the VFW were to complete a variance for an outdoor grilling, but the VFW/vendors would be required to complete and submit the following: 1) Plan review of the kitchen or a letter to discuss the operations have re-opened and that the kitchen will be opened as it was previously operating, 2) hours of operation, 3)drawing of the set-up of outdoor grilling operations, 4) variance request form (provided) for the outdoor grilling and cooking operations, 5) drawing of the kitchen, 6) drawing of the outdoor set-up ,7) menu. A risk assessment change was done and can be found on CDPims as the VFW, according to Mr. Lewis, Commander, will be moved to a high risk.
Note, the establishments score will be affected by any potential violations found in the outside grilling area.
This shall serve as a cease and desist order if the aforementioned information is not provided to this Department within 10 business days.
Informed Mr. Lewis that this outside area would only be for this day, all other information needs to be turned in before they are allowed outside any other days.
No violation noted during this evaluation. | 7/18/2012 | Complaint Investigation | |
HACCP: Discussed proper use of sanitizer for cleaning and sanitizing food contact surfaces.
Frozen foods are frozen.
Chlorine bleach is the sanitizer used in the facility.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Duct tape is being used to repair a broken beer cooler. 2) the hand wash sink is pulling away from the wall.
1) Provide smooth, easily cleanable non absorbent materials for repair of equipment. 2) Seal or caulk the sink to the wall.
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.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Thermometers, gauges, test kits provided
There are no bleach test strips present for sanitizer testing.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
These are available at the health department or GFS or other sanitizer providers.
- Food contact surfaces of equipment and utensils clean
The interior of the microwave and soda pizza freezer is soiled.
Clean and sanitize routinely.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Floors properly constructed, clean, drained
The floor behind land under equipment at the bar is soiled.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Various ceiling tiles are in disrepair. various ceiling vents are soiled. 2) Walls in the restroom are in disrepair.
Clean and replace the tiles/vents as needed.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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3/21/2012 | Routine | 94 |
HACCP: Discussed proper and frequent checking of the sanitizer concentration.
Chlorine bleach is the sanitizer used in the facility.
Note: The facility is a Risk 3 facility because they do not make any foods. Any foods that are made or brought in to the facility are private events that occur such as weddings or funerals.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Duct tape is being used to repair a broken cooler.
Provide smooth, easily cleanable non absorbent materials for repair of equipment.
- Thermometers, gauges, test kits provided
There are no bleach test strips present for sanitizer testing.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
The interior of the microwave and pizza ovens and freezer are soiled.
Clean and sanitize all food contact surfaces routinely..
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The women's restroom door is not self closing.
Provide a self closing mechanism for the restroom.
Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing doors.
- Floors properly constructed, clean, drained
The floors in the women's restroom are in disrepair.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material.
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10/24/2011 | Routine | 93 |
Restaurant representatives - add corrected or new information about Vfw Post #8662, 1111 S. Western Av., Peoria, IL »